Chapter 77

Mi Yun was shocked. Stirling was the examiner of MI Caixuan sent by Michelin this time. It can be said that MI Caixuan's fate was in his hands.

Mi Yun said to the employees:

"it's all over. Take your place and show your spirit."

All the employees came out and returned to their posts. Mi Yun also sorted out her clothes, got in a good mood, nodded to Lao Zhou, and went out of the manager's office to meet the Michelin examiner.

Liuhe hotel.

Wei Wuliu ordered him to investigate whether Li Zhe raised fish. Feng Qiang, who had been out for a long time, finally opened the door of Wei Wuliu's office again!

as soon as Wei Wuliu saw Feng Qiang come in, he was shocked and asked eagerly:

"how about Li Zhe raising fish?"

"Yes."

Hearing Feng Qiang's reply, Wei Wuliu immediately turned pale, and his Liuhe hotel was finished.

Combined with the oranges and vegetables Li Zhe provided to MI Caixuan, Wei Wuliu has reason to believe that the fish Li Zhe raised will never be inferior. Once mi Caixuan gets the top ingredients, even if the chef specializes in meat food, it can't meet the gap of ingredients.

This man who has practiced kitchen knife for decades can't beat a man with fiery Gatling.

Who are you going to argue with? You can't stop people blading.

If that's the case, each of micaixuan's meat and vegetables has a main dish, then the advantage of Liuhe hotel will be wiped out, and Liuhe hotel will die.

Wei Wuliu suddenly felt a burst of weakness in his whole body. He collapsed and leaned on the sofa behind him. His eyes were gray.

Seeing his boss like this, Feng Qiang said quickly:

"boss, things are not so bad."

"What do you mean by that?"

Wei Wuliu can't help getting angry when he heard Feng Qiang's words. It's not too bad. You are a dog. It's not so bad. How can it be bad?

However, Wei Wuliu still has a little hope in his heart. He wants to hear what Feng Qiang can say. Otherwise, the Liuhe hotel will collapse, and Feng Qiang will be no better.

Seeing Wei Wuliu's question, Feng Qiang quickly replied: "boss, although Li Zhe has raised fish, he has only raised fish for nearly a month. And

When Wei Wuliu heard Feng Qiang's words, he suddenly saw a light in front of his eyes. His failure gradually faded, and he had only been raising fish for a month However, Wei Wuliu knew that there were few mature fish that could be cultivated in a month. Looking at Feng Qiang's hesitation, he quickly continued to ask:

"and what? Say it

Feng Qiang did not dare to play any more tricks and said with pride:

"and He keeps sturgeons

"What?"

Wei Wuliu was so excited that she took a picture on the desk in front of her.

Li Zhe keeps sturgeon. Wei Wuliu knows that the normal growth cycle of this sturgeon is ten years or even longer.

In other words, it takes more than ten years for sturgeon to grow into a mature big fish from birth. He Wei Wuliu did not believe how old Li Zhe could raise the sturgeon in a month. It is estimated that it is still the state of the fry.

In this case, micaixuan can't get fish ingredients from Li Zhe. The top fish ingredients in the whole province are still in the hands of Liuhe hotel. Does Wei Wuliu still need micaixuan?

"Is the message reliable?"

Wei Wuliu is still not at ease and asks Feng Qiang.

"It's absolutely reliable. I've called all the fry wholesale markets in Jiangcheng. Li Zhe only bought a batch of sturgeon fry from one store. At that time, the boss's wife advised him, so I was impressed. I remember the boss's wife as soon as I mentioned it."

After hearing Feng Qiang's reply, Wei Wuliu was relieved and said to Feng Qiang, "go on, this time it's not bad."

Feng Qiang was happy and went out happily.

Wei Wuliu stood up, went to the huge French window, looked at the opposite mi Caixuan, his eyes were frozen, and the color of resentment in his eyes floated:

"Mi Caixuan, this time, you don't have the advantage of food materials, I see how you fight with me."

……

At this time, Michelin is welcoming an important guest, Michelin's assessor, Stirling.

Mi Yun with food and beverage director and chef personally stood in the hall to meet the Stirling.

Before long, a line of three people appeared in their line of sight, among them the leader is the examiner - Stirling.

Stirling is a typical western old man, with blue eyes, yellow hair, high cheekbones and straight nose.

But he did wear a Tang suit, which surprised Mi Yun.

This Stirling has only two assistants of Michelin behind him, which is also equivalent to the supervisor. This is Michelin's way to avoid the complicity between the assessor and the restaurant to achieve some goals."Hello, Mr. Stirling. Welcome to micaixuan."

Milun said politely, but then Milun was surprised by Stirling's fluent Chinese.

"Miss Mi Yun, right? Hello."

Looking at Mi Yun's surprised expression, Stirling said with a smile:

"Miss Mi Yun doesn't have to be surprised. I have lived in China for more than ten years. Now I am working in Michelin China and responsible for this assessment."

After a little surprised, Mi Yun regained his composure and welcomed the Stirling to the box of the highest level of MI Caixuan.

It's no use saying more. The assessment still depends on real strength. The dishes in the restaurant are not good, and it's no use trying to get close to each other. However, Mi Yun is very confident in her own dishes.

Stirling saw the confident and simple attitude of the manager of micaixuan, but showed his appreciation.

Stirling is an extreme gastronomist. He talks about everything with delicious food, and he doesn't like the restaurant operators to get close to each other all the time, but he can't bring out the delicious food to satisfy himself.

After arriving at the top-grade box of micaixuan, Stirling looked around and found that the environment was good and clean, but that's all. It's a must for every Michelin rated restaurant. If you can't do that, you don't deserve to be included in the Michelin Guide.

At present, we haven't seen any outstanding features.

Mi Yun directly introduces the three dishes that MI Caixuan prepared for the assessment to the already seated Stirling and the two assistants and supervisors behind him.

Michelin evaluation requires the restaurant to make three dishes to accept the evaluation of the examiner. The dishes must be the main course, not the fruit plate or appetizer.

And the ingredients can't be the same, that is to say, you can't make a braised fish after you have steamed it, and you can't make a dish with fish meat after you have cooked it with fish head.

So what Mi Yun prepared for Stirling today is stir fried seasonal vegetables, sturgeon sashimi, and a stewed lion's head, which is the best chef of MI Caixuan.

After introducing today's three assessment dishes to Stirling, Mi Yun stopped talking and gave a look to the catering director Lao Zhou, who immediately went down to order the kitchen to make them.

Because in order to ensure the maximum freshness of the dishes, MI Caixuan waited until Stirling was seated, and then let the kitchen begin to make dishes.

And in the process of waiting, Mi Yun also let the waiter on an orange plate, which is a small idea of Mi Yun. Although the orange plate can't be used as an assessment dish, it can be used as a bonus item.

Sure enough, after the orange tray was brought up, he smelled the fragrance of the orange that Li Zhe had watered with spirit water. Seeing that there were only a few pieces of orange in the tray, Stirling couldn't help showing his curiosity. There is no fruit tray with only one kind of fruit.

Mi Yun said to him:

"Mr. Stirling, this is our special fruit plate. Although it can't be regarded as a dish, I believe you will like it."

Stirling was attracted by the fragrance. At this time, hearing Mi Yun's introduction, she couldn't help holding out her hand, took an orange and put it in her mouth. She gently bit the orange with her teeth. Suddenly, a strong sweet and sour taste and juice filled her whole mouth, and let the juice flow into her stomach. Stirling felt very comfortable.

This may be the most delicious fruit plate in all the restaurants he has ever eaten, even in the Michelin rated restaurant. The orange immediately won the favor of Stirling.

Stirling hastened to signal to the two supervisors next to him to try it. This is a necessary process. All the dishes appreciation is the fruit plate provided by the restaurant. They all need the examiner and the two supervisors to try it to avoid deviation. Finally, the examiner's opinion is the main one, supplemented by the two supervisors' opinion, to determine the fate of a restaurant and whether it can rank in Michelin Up and even on the stars.

Generally speaking, the opinions of the examiner shall prevail. However, if the opinions of both supervisors are contrary to the opinions of the examiner, the opinions of the examiner will not be adopted.

After the two supervisors ate the orange fruit plate, they were all in front of their eyes. With the orange fruit plate, they had a little liking for the restaurant called micaixuan, and they could not help looking forward to the dishes provided by micaixuan.

Mi Yun see their look, heart is a joy, even if their goal is achieved.

However, this method of winning favor is not applicable to everyone. If the taste of dishes in the next assessment can meet the standards of assessors and supervisors, the fruit plate in the front is naturally a bonus item. If the taste of dishes in the later assessment is not good, the fruit plate will have a negative effect. The huge gap will make people feel that your restaurant will only rely on fruit To win points.

But Mi Yun has no such worries. She knows her own dishes. Even if she doesn't believe in herself, she has to believe in Li Zhe. He provides all the ingredients.

Think of that man, Mi Yun is full of confidence in an instant, this assessment must let mi Caixuan to a higher level, otherwise I'm too sorry for the food that the man provided.Mi Yun doesn't want to disappoint Li Zhe either.

Soon! The first dish in the kitchen was delivered. It's the best stewed lion's head of chef mi Caixuan! Mi Caixuan, the chef, originally majored in Chinese cuisine, also majored in Western food.

This braised lion's head is a classic dish in traditional Chinese cuisine. It is also called Sixi meatball. It is made of fat and thin meat mixed with water chestnut and mushrooms. It is fried first and then boiled. This process is a test of the chef's control over the heat!

The chef of micaixuan has been immersed in bayonet for many years, and his posture is very good. Otherwise, it is impossible to take this dish as one of the three dishes examined by Michelin today, which is juxtaposed with stir fried vegetables and sturgeon sashimi!

Sure enough, this dish comes out with a strong fragrance, which makes people know that it is definitely a good dish with a good appetite.

Four golden balls which are fried in a small fire and stewed in a casserole occupy people's attention. Underneath is a layer of rich soup. It looks lovely and gratifying!

"Mr. sterling, it's our chef's specialty, stewed lion head!"

As a Westerner who has lived in China for more than ten years, Stirling naturally has a deep understanding of the Chinese food culture. He knows that the braised lion head is the dish that pays the most attention to the heat and tests the skill of the chef in the traditional Chinese cuisine, so he is also looking forward to the braised lion head!

Some well-dressed waiters have served Stirling and the two supervisors with tableware. Because this braised lion head is a typical Chinese traditional dish, the tableware prepared by Mi Caixuan for them is also full of Chinese color. The tableware, including bowls and spoons, is covered with blue and white porcelain patterns!

The three good-looking waiters carefully put a braised lion's head into the bowl in front of the three, then took half a spoonful of juice with a spoon, poured it on the lion's head, and pushed it to the back!

Mi Yun reached out to show that he could enjoy it. Sterling took the lead in holding the lion's head full of soup in front of him with chopsticks!