The abortion of people gradually becoming strange at the entrance of Yukihei's store, and of course Jiangxia and I, Sakaki, noticed it.

It seems that this kid is indeed the son of fate in this world. No matter how big the problem he encounters, it will be solved.

It's such an enviable talent, Jiang Xia couldn't help but sigh.

"By the way, Senior Jiang Xia is really amazing, he can actually guess that Yukihira Tsubasa will rise in desperate situations."

Jiuwo Zhaoji said that when he first heard Jiang Xia say he should be careful of Yukihiro Chuangzhen, he still disagreed. After all, looking at the number of customers and turnover before, he felt that Yukihiro Chuangzhen was basically out of salvation.

Unexpectedly, the other party still found a feasible path in this situation.

The only one who believes in this is Senior Jiang Xia.

It seems that from the beginning of the far moon, the people that Senior Jiang Xia likes can often burst out with unignorable power.

"It's really amazing. Senior Jiangxia, why should I look forward to us? At that time, I was much weaker than other ten masters. Moreover, I was not even as good as the junior girl of Miyoko Hojo in terms of Chinese cuisine."

After a long time, I recalled the scene of overestimating my ability to challenge Jiang Xia. I still feel a little embarrassed now. I was so second-class at that time!

It's simply dark history.

"Because I'm so awesome."

Jiang Xia praised himself shamelessly. Anyway, he only knew that he could find these uncensored jades from so many students, just because he had watched the plot in advance.

"And, don't be too arrogant. When I was still your age, my cooking skills were not as good as you."

However, it is about the previous life. At the beginning of this life, Jiang Xia had already far exceeded the level of Jiuwo Zhaoji.

"So Senior Jiang Xia, do you have any strategy? After all, if Yukihira Chuangma's turnover today exceeds Senior Jiang Xia, even if it only takes one day, it will definitely mock him on the face of the senior."

I know about Jiang Xia’s trip to the Shin-chishi restaurant these days, so I know about it.

It's really awkward.

So, if today's turnover is really overtaken, I can definitely guess the subsequent development.

"Haha, that kid, if you want to beat me, you're still a little overthinking."

Jiang Xia smiled faintly.

To be honest, he has not used much strength to open a store these days, mainly because his opponent is too weak.

That is, today, the boy Tsuma Yukihei found the flaws of their restaurant and came up with a solution. Jiang Xia felt that it was a little more interesting.

However, Jiang is still so spicy, so it's his turn to fight back.

Jiang Xia turned around and walked into his kitchen and asked the female student who had helped her to hang a sign at the door of the store.

It says that our store launches special dishes today, and each customer is only allowed to place an order once!

The price is one ten loose tickets.

This is a very expensive price, just one dish, and it actually requires ten loose tickets.

This price is almost comparable to the most expensive dish in the middle of Shangsi Yingshi's shop.

However, in Siyingshi's cuisine, the ingredients used for those dishes are extremely expensive, and some are special ingredients that cannot be bought even if you spend money.

What Jiang Xia prepared here was not, his main ingredients were shrimp and big green shrimp. Although they were not cheap ingredients, they were definitely not expensive.

The big green shrimp is freshwater shrimp, which is not easy to find in the Cherry Blossom Country near the sea. In China, due to the dark cuisine industry, the transportation of ingredients has become a bit troublesome. In a short period of time, there is no way to buy it from there.

Therefore, Jiangxia uses a kind of green shrimp produced in Vietnam. It is large in size, rich in meat and plump, which is most suitable for that dish.

The top dish that regretted missing the state banquet - white-robed shrimp.

This delicacy is known as the "Huai Fried Two Peaks" together with the soft-bottle fish, and is a unique product in the Huaiyang cuisine.

It was selected as the first hot dish for the first banquet of the founding country, but due to the restrictions of the conditions at that time, the raw material for making this dish, Hongze Lake shrimps were already dying when they were transported to Jincheng, so they withdrew from the state banquet and missed the "first dish of the founding country".

The white-robed shrimps are white in color, and the taste is very tender, with a fragrant aroma on the cheeks, and endless aftertaste.

Jiang Xia has absolute confidence in this dish.

An authentic white-robed shrimp can definitely attract the attention of diners to the greatest extent. It is used as a special dish in the restaurant. The purpose of Jiangxia is to gradually increase the layout of the restaurant.

If you only focus on ordinary cuisine, although there will be no fewer customers, the turnover will never increase.

And, there is another more important point.

Foreigners always believe that Chinese cuisine and Faguo cuisine are the two largest and most extensive cuisine fields in the world, and Chinese cuisine always has a slightly lower position in their hearts.

Because in the minds of most of them, Chinese cuisine does not have many high-end cuisines that can be used as a hand.

Whether in the United States, Sakura Country, or Europe, Chinese cuisine has always been an ordinary customer.

It is rarely favored by Michelin or WGO (the institution where Erina’s mother is located).

What Jiang Xia has to do is to reverse this point of view. Who says that Chinese cuisine does not have exquisite and high-end cuisine? These are just laymen’s misunderstandings about Chinese cuisine.

The guests of the Month Festival can be said to have attracted gourmets or restaurants from all over the world. If a dish can be famous in the Month Festival, then this dish can be famous all over the world.

Jiang Xia's plan has actually been arranged for a long time. Now that Yukihei has challenged him, it is time to launch this plan.

When it comes to state banquet dishes that were not promoted to the world back then.

Jiang Xia felt that this might be because the simple dishes that drifted overseas back then felt that foreigners could not afford them, so they did not make them.

After all, it's too expensive!

Any dish that can be served at a state banquet can be taken out and you can eat a buffet at a three-star restaurant in Mechelin.

If you pursue the artistic quality of placing the plate, such as art works such as sugar plastic or sugar man, a work can be auctioned for millions or even tens of millions of dollars.

Can anyone really afford to eat a bite of candy for millions?

Therefore, these technologies have not entered the world's food industry with the spread of Chinese cuisine.

Now that culture is integrated, countries around the world have begun to have great interest in Chinese culture and cuisine, and China's political status in the world is getting higher and higher, and its country is becoming stronger and stronger.

Jiang Xia felt that it was time to open your eyes to these foreigners and see what is truly top Chinese cuisine.

White-robed shrimp, this was just his first attack.

It depends on whether these guests can take it.

The main thing you taste in this dish is the tenderness and smoothness of the shrimp.

Therefore, the chef must choose live shrimp and freeze it in time. Only after freezing can the shrimp be peeled out.

This step requires preparation in advance, but it cannot be advanced too long, because after a long time, the original fresh attribute among the shrimp will be removed.

This has a lot to do with the way of preserving shrimps, because in ancient times, China did not have the high-end technology as it is now, so preservation has always been a big problem.

It is precisely because there is no good means of preservation that the white-robed shrimps were finally eliminated in the middle of the selection of state banquet dishes.

Now, Jiangxia has already used many modern cooking techniques to make this dish, with the difficulty and requirements, which are much lower than before.

For example, cooling has also changed drastically from the ice cubes used by our ancestors to the refrigerators commonly used by modern people, as well as liquid nitrogen cooling technology in molecular cuisine, and cooling methods.

Now, it takes only a few seconds to quickly reduce the temperature of the shrimp and completely cool it before it dies.

Although this sounds a bit cruel, after all, they are all foodies, so no one really cares whether this big shrimp is painful.

Moreover, Jiang Xia speculates that liquid nitrogen cooling should be painless, after all, low temperatures can paralyze the nerves.

This needs to be explained, otherwise if you know about the foreign shrimp love organization or shrimp protection association, you will be sentenced to death. You can't afford to offend or provoke it. It's terrible!

Then, the chef needs to peel off the cooled shrimp from the shrimp shell. When peeling, the shell must not pierce the surface of the shrimp, because this will destroy the taste of the shrimp.

The peeled shrimp should be crystal clear, with only a light shrimp thread. Use a tool such as a small needle to gently pick out the thread.

Then, cleaning is required.

Cleaning is to increase the crispness of the shrimp and make the taste better. In this step, edible salt can be added to the water.

Then gently tap the shrimp and let the particles in the salt water grind the surface of the shrimp to make the meat firmer.

After this, wash the salt particles on the surface with clean water, otherwise the taste will be too heavy.

"Teacher Jiang Xia, a customer ordered white-robed shrimps. Please start making them. It is expected to be served in half an hour."

The female student who was helping in the store walked into the kitchen and said to Jiang Xia.

The latter replied to her with an OK gesture.

Jiang Xia didn't expect that someone would place an order so soon. He thought that because of the expensive price he set, those customers would hesitate for a long time before considering whether to try it.

It seems that among the people who came to Yuanyue to participate in this Month Festival, there are still many rich people.

They don’t care how much a dish costs. As long as the dish is delicious, they think they have made it back.

However, if they think it is not delicious, they will definitely not be polite. They will probably curse on various social platforms. Such guests are both challenges and opportunities for restaurants.

This is the case with the customer who contributed this first order to Jiang Xia. He is an investor in an Italian star restaurant.

The value and status are not low.

Although the Italian friends around him didn't like that mysterious and ancient country, they even made a joke that was embarrassing in the world because of their slightest understanding.

However, he is different. He likes the Eastern country full of mystery.

Especially in terms of cooking.
To be continued...