Li Xiao and the squad leader are about half a meter away from the work table. They are neither too far away to see clearly nor too close to affect the work of the chefs.

The monitor nodded, indicating that it was time to start.

The originally quiet kitchen immediately became busy, with everyone performing their duties and starting to prepare materials at several workstations in the back.

After the monitor nodded, two cups of tea were placed in front of Li Xiao and the monitor's table by the waiter.

The tea cup was a very ordinary white porcelain tea cup. The amount of tea soup was very small, only about seven to eight percent full. Li Xiao put his nose close and took a gentle sniff. It was licorice tea.

Licorice is a traditional Chinese medicine that has the effects of nourishing the spleen and replenishing qi, clearing heat and detoxifying, eliminating phlegm and relieving cough, and relieving pain and relieving pain.

Li Xiao took a sip. The licorice flavor was very strong, and the strong sweet aftertaste swirled on his tongue and mouth.

He nodded slightly and used Chinese medicinal tea as the opening tea soup. The idea was very bold and quite unique. At least he had never seen Chinese medicinal tea used as tea soup.

It's indeed quite fresh, but I don't know if the tea will become herbal tea in summer.

This nonsensical idea suddenly appeared in his mind, which made Li Xiao feel very interesting.

In a high-end restaurant, something with strong regional characteristics like herbal tea may also be a fresh selling point.

After drinking tea, not long after, the first dish was finished while Li Xiao was chatting with the monitor.

【White-cut chicken】

Three pieces of white-cut chicken with tender meat and yellow skin lay quietly in the center of a green plate. Along with the white-cut chicken were two sauce plates with different flavors, one with soy sauce and the other with yellow and green sauce.

Alternate slices of ginger and onion.

At the same time, the system's check-in came as scheduled

[Ding dong, check-in is successful, the food restaurant you checked in is: [Neighborhood·New Style Cantonese Cuisine]]

[The menu is specially customized and supervised by two five-star senior chefs, He Chunsheng and Cromwell Anastasia, making the quality of the product far exceed expectations]

[In traditional Cantonese cuisine, a Western understanding is added]

[He Beibei relies on his own understanding of food to make traditional food more diversified]

[Chef: 3-star senior chef: He Beibei]

[Sous chef: 2-star senior chef: Song Peiyuan]

[Sous chef: 2-star senior chef: Zhao Yue]

"Ding dong, the system rating, [Neighborhood·New Style Cantonese Cuisine] has a star rating of 3 stars."

"Ding dong, you have won a 3-star food store check-in reward"

[Ability: Integration and commonality]

[Ability introduction: You have learned how to combine different cuisines]

[Money: 1,000 yuan]

【Famous: 30】

[Introduction to fame: 1 point of fame will allow 10 strangers to recognize you through different channels]

Li Xiao was greatly relieved when he heard the system's rating. With three stars as a base, the problem was not too big.

At least it is certain that most of the dishes are above the standard, and there will even be some excellent ones. However, some of the dishes must have flaws. This is inevitable, and you need to find out these flaws yourself.

At the same time, he also understood why this menu was confidently priced at 558 yuan. After all, it was jointly supervised by two senior five-star chefs, and the name alone was worth 300 yuan.

This is what is called winning at the starting line. After all, who of the same third-level chef has such good luck to have two senior chefs from different factions to guide her and help her complete the customization of the menu?

Putting aside the random thoughts in his heart, after all, as long as the skills of his parents are used, they are also abilities and capital. Since he can help the squad leader's shop, Li Xiao will not say much. If the other party can invite a nine-star senior chef to take charge, then

Even better.

Li Xiao chuckled, feeling like he had gone crazy.

I turned my attention back to the plain-cut chicken in front of me. The quantity of plain-cut chicken was pitifully small. There were only three pieces of chicken on each person's plate.

The chicken skin is crystal clear and light yellow in color. You can tell from the tight pores on the chicken skin that this piece of chicken skin must be very crispy.

Li Xiao picked up the chicken with chopsticks. There was no trace of blood under the chicken, which proved that the other party had a good grasp of the heat.

If there is blood, it means that the chicken on the outside is cooked, but the chicken on the inside is not. Once it is left for a long time, the blood will slowly seep out.

I put the chicken under my nose and smelled it gently. The smell of chicken was very strong, but the smell of blood was very light, so light that it was almost non-existent. I could smell a very fragrant smell of wine.

It seems that the other party put quite good quality aged Huadiao into the water used to soak the plain-cut chicken.

I bit down gently with my teeth, and after entering my mouth, the chicken skin was even more crispy than expected.

The chicken you choose should be a Qingyuan chicken of very good quality, and this chicken should be at the stage of adulthood but not yet mature, so the meat is firm and quite tender.

The meat juice hidden inside the chicken bursts out when you bite it with your teeth. The chicken juice is very sweet and rich in chicken flavor. The chicken itself is very cool. It has just been taken out of the ice cube, but the surface is very dry, and the problem of water leakage is handled very well.

After swallowing the chicken, Li Xiao nodded slightly and the product was quite good. The chicken had a chicken flavor and the heat was just right. The chicken would not be undercooked in the pursuit of freshness and tenderness.

This bite of Li Xiao was not dipped in any sauce, in order to taste the true taste of the food. If there is a problem, this kind of tasting can easily find the problem.

Dip the remaining half piece of chicken into the soy sauce and put it into your mouth again.

The soy sauce was obviously modulated and had a very light salty taste, even slightly sweet. Li Xiao could even smell the chicken juice in the soy sauce.

Li Xiao looked at the soy sauce strangely. This was the first time he had eaten soy sauce that tasted like chicken juice.

He dipped his chopsticks in some soy sauce and then put the chopsticks into his mouth.

Instantly, my eyes lit up. This soy sauce has some tricks up its sleeve.

The taste of chicken, the taste of shrimp skin, the taste of shallots.

Li Xiao lowered his head and thought for a few seconds before understanding the method of making soy sauce. Saute chicken bones, chicken and shallots until fragrant, then add water to cook a soup stock that is full of flavor.

Then add soy sauce, shrimp skin, and a little sugar to the stock. The soy sauce will be slightly sweet, full of umami, and rich in chicken and green onion flavor. It is perfect for dipping the white-cut chicken.

Unexpectedly, it was such an amazing start from the beginning, and Li Xiao was a little surprised.

He picked up the second piece of chicken with his chopsticks. This time he did not continue to dip it in soy sauce, but chose the minced ginger and green onion on the other side.

If there is no minced ginger and scallion for the plain-cut chicken, then this plate of plain-cut chicken has no soul, and a good portion of minced ginger and scallion can even make Li Xiao eat a big bowl of rice.

The color of the oil on the minced ginger and scallion is very clear. You can tell at a glance that it is made of good peanut oil. The minced ginger and scallion are very finely chopped and the color is very beautiful.

The chicken is covered in minced ginger and scallion, and the rich flavor of ginger and scallion hits your face.

But then he shook his head. It tasted good, but the proportion of ginger and green onion was slightly off, and the ginger taste was too strong.

It may be that there is too much ginger, but it is also possible that the other party did not filter out the ginger juice when taking the ginger paste.

Li Xiao's chopsticks gently opened up the ginger and scallion juice. Sure enough, at the bottom of the dish, behind the originally clear scallion oil was turbid ginger juice.

A slight ginger flavor can remove fishiness and improve fragrance, but if the ginger flavor is too strong, it can easily become overwhelming.

Li Xiao did not finish all three pieces of chicken, but kept one piece and waved to He Beibei who was instructing the waiter to serve the second dish.

Since there were only two guests in the venue, and Beibei's attention was not only focused on the dishes but also on Li Xiao, the uninvited guest, so when Li Xiao put down his chopsticks and waved to her, she raised her eyebrows.

stand up.

She was a little dissatisfied. Although the dish of plain chicken was simple, it required a lot of effort.

She thinks that her plain-cut chicken has been done quite well, and even her father has rated it quite well. However, even if it is a dish that has passed the certification of her father, there is something wrong in the eyes of an uninvited guest like Li Xiao?
Chapter completed!