novelPairMe Chapter 988 Flawless
Chapter 988 Flawless
The waiter quickly took the plate, apologized to Zhao Aimin, and sent the dishes back to the kitchen.This little episode caused a little tension, but the chefs still prepared a flawless braised pork ribs for Zhao Aimin with quick movements.
Zhao Aimin took the new plate and said with a smile: "Thank you, I know you have been working hard. The requirements for food may be a bit harsh, but I believe that only in this way can we reach the highest level of delicious food."
The chefs looked at each other, then nodded.They gradually understood that being picky customers was not just a test of taste, but also an exercise in their skills and teamwork.
In daily conversations with chefs, Zhao Aimin began to pay attention to the importance of knife skills.He put forward more precise requirements for the cutting technology of each dish.What Zhao Aimin pursues is not only the freshness and taste of the ingredients, but also the exquisite knife skills, so that every bite can bloom a unique flavor in the mouth.
Once, when he ordered a dish featuring seabass, he paid special attention to the way the fish was cut.Zhao Aimin hopes that the fish meat can maintain a perfect shape, which not only retains the deliciousness of the fish meat, but also makes the whole dish more delicate.
The chefs were not surprised by Zhao Aimin's request because they have gradually become accustomed to the taste requirements of this picky guest.There was a sound of knife blades clashing in the kitchen, each knife landing on the fish with precision, like a unique dance of light and shadow.
When the seabass dish was served, Zhao Aimin stared at the plate intently, carefully tasting every piece of fish.He cut it gently with a knife and fork, and the fish meat fell out as expected without any looseness.Zhao Aimin nodded with satisfaction, as if he was filled with admiration for this swordsmanship performance.
After that, the exquisiteness of knife skills became a feature of "Feast of Taste Buds".Every chef strives to improve his knife skills and strive to present Zhao Aimin with more exquisite dishes.Being merciful without losing control of the shape and texture of the dish becomes a delicate balancing game in the kitchen.
The dialogue between Zhao Aimin and the chefs gradually extended to the level of cooking technology.After a meal, he sat in a corner of the kitchen with the chef, talking about the mysteries of knife skills, heat and seasoning.This is no longer a relationship between a picky guest and the chefs, but a gastronomic dialogue where we learn from each other and improve together.
"The cooking skills of this dish are really exquisite, and I learned a lot from it," Zhao Aimin said with emotion, "Your efforts make every meal more meaningful."
In his pursuit of gourmet food, Zhao Aimin gradually developed a unique taste in his choice of ingredients.He never eats animal offal, and his pickiness about meat has reached a new level.This habit became another eye-catching feature of his "Feast for the Taste Buds".
Once, when he ordered a dish featuring grilled lamb chops, he emphasized that the lamb chops must be carefully cleaned and must not carry any offal smell.The chefs were not surprised by this request and took the preparation of this dish more seriously.
In the corner of the back kitchen, the chefs were busy around the lamb chops, using professional tools to remove every trace of possible internal organs.They carefully create a perfect roast lamb chop for Zhao Aimin, ensuring that every piece of meat is clean and tender.
When the dishes were served, Zhao Aimin carefully examined each piece of lamb chop.He gently cut off a piece and put it into his mouth, the taste buds on his tongue seemed to be dancing.He closed his eyes and savored the deliciousness of the moment.
"This is indeed what I expected. Thank you for your careful preparation." Zhao Aimin expressed his gratitude to the chef with a smile.
The chef responded respectfully: "Your taste allows us to pay more attention to the details of each dish, which also allows us to further improve our skills."
During the meal, Zhao Aimin often has interesting conversations with the waiters and chefs.They chatted about the cooking techniques of the dishes, the origins of the ingredients, and even some interesting anecdotes about the food.This kind of interaction makes the entire dining process more enjoyable and adds to the unique atmosphere of a "feast for the taste buds."
"I have been picky about food since I was a child, but here, I seem to have found a world where I can pursue the ultimate taste buds." Zhao Aimin said, with satisfaction and joy in his eyes.
"We feel very honored to be able to provide you with such a dining experience. We hope you can feel our care and efforts every time you come." The waiter responded with a smile.
As Zhao Aimin's requirements for ingredients and cooking skills became higher and higher, his focus gradually expanded to the presentation of dishes.He believes that delicious dishes not only need taste and aroma, but also need a unique and exquisite appearance, so he also puts forward a series of unique requirements for presentation.
One day, when a dish of Huadiao Chicken was served, Zhao Aimin's eyes lit up.He stared intently at the piece of chicken standing in the middle of the plate, like a work of art.The chicken is skillfully paired with colorful vegetables, creating a unique picture.
"This kind of plating is really original," Zhao Aimin exclaimed, "it is not just a dish, but also a work of art."
The chef responded with a smile: "Thank you for your compliment. The presentation of each dish is the result of our careful thinking and careful design."
With Zhao Aimin's continuous challenges, the presentation level of "Feast for Taste Buds" has gradually reached a new height.Each chef competes to come up with his or her own unique ideas, skillfully combining ingredients to present dishes that are like works of art.
In communicating with the chefs, Zhao Aimin gradually gained a deeper understanding of the principles and techniques of plate presentation.He began to make more specific suggestions, such as adding subtle garnishes to the plate or adjusting the order of ingredients to give the dish more depth.
One night, when a dish of caramel pudding was served, Zhao Aimin's eyes widened.The surface of the pudding shows a unique ripple pattern, like a pool of autumn water.He gently cut it open with a spoon and found that the pudding had distinct layers inside, with each layer showing a different color and texture.
"This is simply the pinnacle of plating," Zhao Aimin said with emotion, "You have really turned food into an art, making people dare not speak easily."
The chef smiled modestly: "We have been working hard to pursue innovation, and your feedback makes us very satisfied."
At a unique theme dinner, Zhao Aimin made a creative request. He hoped to taste a dragon-shaped dish carved from carrots.This request immediately aroused the chefs' interest and desire for challenge.
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