A dish of braised beef immediately sparked a lively conversation among the guests.
The conversation kept going on and on about Boss Lin.
Even business tycoons couldn't escape this trend; they completely forgot about any business negotiations they were talking about.
"This braised beef is great. It's easy on the teeth and retains the elasticity of beef. The aroma and texture are absolutely superb."
"Old Zhang really knows how to eat. I heard the two families are neighbors, so he can enjoy Boss Lin's cooking all the time. Are there any houses for sale in the Royal Capital? I'd like to buy one."
"You know what, it's making me think about it too. Even though we can't go over to their place for a free meal, let's go to Old Zhang's house for a free meal."
“I’m retiring soon. When I retire, I’ll buy a villa in the Royal Capital and live with Lao Zhang in my old age.”
"You have a good idea. If you have the connections, get me one too."
When the next dish came out, everyone tasted it. It wasn't bad, but it was much inferior to the braised beef that came out earlier.
When the plates were cleared away, the kitchen staff saw the leftovers. They were somewhat prepared, but still a little apprehensive.
These guests outside are CEOs of major corporations and listed companies across the country; it wouldn't be an exaggeration to call them big shots. If these people are not satisfied with the food they've prepared, their future prospects are predictable.
"Don't worry, the previous dish was Mr. Lin's braised beef. Everyone just finished Mr. Lin's food and then immediately ate the next dish. They felt the difference and definitely thought it wasn't as good. It's normal to leave some."
The head chef noticed that the chef who made the dish was a little worried, so he went over to comfort him.
As chefs, they were all mentally prepared after eating Mr. Lin's dishes, and they were also aware of the difference between themselves and Mr. Lin.
This setback will be followed by a quick recovery.
"It's alright, it's alright. My cooking skills can't compare to Mr. Lin's. If everyone has tasted Mr. Lin's dishes before eating mine, I'm afraid I wouldn't be able to finish them myself."
Next, almost all the plates that were cleared away had leftover food.
These dishes were prepared by different chefs.
Seeing that everyone's dishes were equally unpopular, they all felt a strange sense of balance.
The atmosphere in the banquet hall reached another peak when the roast duck was served.
"Wow, this is a Peking duck three-piece platter?"
A slice of cucumber, a piece of roast duck skin, and a spoonful of caviar on top—it looks really beautiful.
But the portion size is really small!
"Is this roast duck made by Boss Lin?"
When the waiter heard the guest's question, he smiled gently and nodded, saying, "Yes, please enjoy your meal."
Since it was Boss Lin who made it, they won't stand on ceremony.
A whole piece of roast duck skin, sandwiched with soft dough, crisp cucumber, spicy scallions, and sweet bean sauce, with the roast duck on top, and then piled with a spoonful of crystal clear caviar.
The ingredients used are the same as those used for Peking duck.
Yet they are combined in such an exquisite and novel way.
It looked so delicious that it made my mouth water. In no time, I couldn't wait to pick up my chopsticks and put the whole roasted duck tower into my mouth.
This bite!
With a pleasant, crisp sound, the flavor of the towering roast duck unfolds layer by layer in the mouth, the oil from the skin bursting open first.
The oily, fresh aroma, paired with the rich and sweet sweet bean sauce, along with the spiciness of the scallions, is all chewed together with the chewy pancake.
That was truly a feast for the oral cavity.
The caviar has a salty, fresh, and cool taste. As you chew it, it feels like droplets of water bursting in your mouth, so delicious that you can't help but squint your eyes and enjoy it.
"It's delicious!"
"It's delicious. I never thought roast duck could be cooked like this."
"That's right. The ingredients used are all commonly used in Peking duck, but when combined, the taste is completely different."
"There are also Chinese-style roast duck rolls on the side."
The Peking duck trio consists of two parts: first, Peking duck skin served with caviar-topped Peking duck tart crust; and second, Peking duck rolls.
"This is very similar to the Peking duck I had before, except it's thoughtfully pre-packaged."
Holding the whole roast duck roll in my hand, I took a bite out of half of it.
It's really great to be able to taste all the ingredients in just one bite.
The crust of the roast duck tart is made from roast duck skin.
This roast duck roll uses the best meat from the duck breast. Each roll contains two slices of the tender and fragrant roast duck meat on the crispy roast duck skin, along with spicy scallions, cucumber strips, and sweet bean sauce, resulting in a very different taste.
The pancakes for roast duck are thinner and chewier than those for roast duck tarts. They have a good chewy texture and a rich wheat flavor, giving you the feeling of eating a staple food like roast duck rolls.
It's just a small Peking duck roll, no bigger than the palm of your hand, not enough to eat!
It was gone in two bites.
Then, still savoring the last roast duck, he looked at it with lingering interest.
A thick-cut piece of roast duck, soaked in brine, is eaten like Nanjing roast duck.
The roast duck trio consists of a new type of roast duck skin tower, a Beijing roast duck roll, and a Nanjing roast duck. Each one is a bite or two, which is really amazing.
Peking duck and Nanjing roast duck are very different in appearance, aroma, and taste.
First of all, ducks are different.
Then the baking methods are also different.
The ways of eating them are also different.
One way to eat it is to roll it up with ingredients such as flatbread, shredded scallions, and shredded cucumber.
One way is to soak it in a special braising sauce before eating.
The roast duck, which is originally crispy on the outside and tender on the inside, is soaked in the braising sauce and has a sweet and savory flavor. The braising sauce is on the sweeter side, and when you eat it, the braising sauce on the roast duck will drip into your mouth first.
And so, the sweet and fragrant braising liquid was savored.
The already tender duck meat absorbs the broth while soaking in the braising liquid, and when you eat it, the moist texture makes you want to eat it with a bowl of rice.
This sweet and savory sauce is so delicious with rice. Paired with slightly softened roast duck skin, even if it's not crispy, the texture is tender, chewy, and flavorful – absolutely amazing!
It's completely different from the Peking duck we used before.
Different flavors, different textures, but all equally delicious.
For a moment, it was impossible to tell which one was better.
"I think it has to be Peking duck. It's no exaggeration to call it the best duck in the world."
"Nanjing roast duck is clearly better. If you cut half a duck and serve it with this braising sauce, I could eat two bowls of rice."
"What do you know? That roast duck skin was so delicious. I feel like all the meat on the roast duck couldn't compare to that bite of skin."
"The portion was a bit small; it would have been better if there were more. I didn't get enough!"
"Exactly, who could eat such a small portion?"
"There are a lot of dishes, everyone knows that. There are probably dozens more dishes to come. Just wait patiently."
"If you ask me, it would be better to let Boss Lin's dishes be the grand finale. After eating Boss Lin's cooking, how can you possibly eat any other chef's cooking? The contrast is too stark."
"To be honest, before eating the braised beef, I was praising the wedding banquet chef for being so good. Every dish was unique, had a good meaning, and tasted delicious. I never expected that Mr. Lin would be the real ace up his sleeve."
"Yes, no wonder everyone knows that the Zhang family knows Boss Lin, and they all say they want to try Boss Lin's cooking."
...
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