Chapter 120 After all, it’s not a professional restaurant

As soon as Qi Pei'er left, Li Shan immediately pointed to his camera: "Look! The service attitude of this store is very poor! Very unprofessional! This is a taboo in the service industry!"

Barrage:

[Qi Pei'er's expression and tone are indeed not very good...]

[Haha, because I can tell that this crappy food critic is here to pick a fight! It would be strange if I could have a good face! ]

[Is this also called picking faults? Can some fans be reasonable? They are professionals doing professional things! ]

[I think Li Shan is a bit harsh. This restaurant is not a professional restaurant. It is just a derivative of the variety show.]

[What's wrong with the derivatives? Didn't the diners pay? If you open a restaurant, you should act like a restaurant! ]

…

In fact, Qi Pei'er regretted it not long after she left.

She told Fu Chao about this.

Fu Chao had also heard about the food critics' ill intentions, and he immediately nodded in approval: "Well done!"

"But...what if he goes back and writes some bad reviews about us? Oh, it's all my fault. Why couldn't I control my temper?"

Qi Pei'er was both upset and worried.

Fu Chao stopped talking and his mood suddenly turned bad.

Before long, the dishes ordered by Li Shan were delivered to his table one after another.

Li Shan is wiping his hands with wet wipes.

His movements, coupled with his good looks and tasteful linen suit, made him look quite gentlemanly and noble.

Li Shan laughed again.

It was a smile that was a mixture of disdain and "I knew it":

"Look, the order of serving dishes is not professional either. The waiters in this restaurant have obviously not received professional training. Generally speaking, cold dishes are served first, followed by large dishes, stir-fried dishes, and dim sum. Among the large dishes, the ones with better quality and higher price are served first. This is called the first dish, and it is very particular. In addition, dishes that are particularly fresh or sweet should be placed at the end to avoid affecting the taste of other dishes. This sweet and sour spare ribs and pickled pork with preserved vegetables were served too early."

He shook his head as he spoke.

Then, I picked up the chopsticks I brought with me and tasted the first dish of cold bamboo shoots.

"Knife skills are very important when cooking cold dishes. For example, vegetarian dishes like this are usually cut with a rolling knife, which requires fine and even cutting to ensure that the flavors are evenly absorbed and easy to eat. Well, this dish is cut well, but it is only good and cannot reach the top level. Next, let's take a look at the seasoning."

As he said that, Li Shan put the green bamboo shoots into his mouth nonchalantly.

There was an imperceptible pause in his movements.

because……

This salad tastes so good! Even if the knife skills are not perfect, the taste of the sauce makes up for it!

The green bamboo shoots are crisp and sweet, and paired with the spicy and sour sauce, they whet your appetite with just one bite!

——That’s right, the vegetables were cut by Xie Yu, but the sauce was prepared by Nanzhi herself.

There are very few cold dishes in the restaurant, and Nanzhi only added them temporarily to enrich the diversity of the menu.

After all, it is not a top restaurant, so there is no need to pursue perfection in everything. The medium-level Xie Yu knife skills, coupled with the perfect Nanzhi sauce, are enough to make this cold dish amazing! So after a few days, this cold bamboo shoots sold particularly well.

Many people will order this dish of cold-mixed bamboo shoots when they order other main dishes.

Li Shan initially thought the cold-mixed bamboo shoots on the menu were unremarkable.

Little did he know that he had unearthed a "surprise"! But Li Shan couldn't laugh.

He swallowed the bamboo shoots with difficulty and forced a smile: "Well, it tastes okay, a little better than I expected. It seems that there is a reason for the good business. Of course, this is from the perspective of a diner. From the perspective of a professional food critic like me, I can still find faults."

Then, Li Shan talked eloquently about the etiquette of cold dishes.

In the comments: [They praised me at the beginning, but started to criticize me later... It really messes with people's mentality. ]

[As expected of a professional food critic! He is so knowledgeable! So interesting! 】

[Why do I feel like this person is deliberately finding fault? This cold-mixed bamboo shoots looks delicious. ]

[It has been said that experts are different from ordinary people. They are more knowledgeable and more powerful! Now the person who praised Nanzhi's cooking skills to the sky has been slapped in the face, haha! ]

[Anyway, I think what Li Shan said makes a lot of sense. For example, his point of view on the shortcomings of this cold dish from the perspective of culinary aesthetics is very novel! ]

…

Li Shan’s ability to become a famous food critic is naturally due to his solid foundation.

Some viewers in the live broadcast room who were not very firm to begin with now believed in him even more and urged him to talk about the next dish.

Li Shan lived up to everyone's expectations.

After finally letting go of this dish of cold-mixed bamboo shoots, I rinsed my mouth with tea and ate a new dish.

Coincidentally, the vegetarian dish he chose was cooked by Xie Yu.

After being directed by Nanzhi, Xie Yu's level has almost reached above seven points.

There is no mistake in the poem, post, content, and read the book on 6, 9, and bar!

But in Li Shan's mouth, it became five points.

While tasting the dishes, Li Shan also ate the sweet and sour spare ribs and pickled pork with preserved vegetables made by Nanzhi herself.

He cleverly avoided mentioning these two dishes and only mentioned them briefly.

Then they would seize on the shortcomings of other dishes and criticize them harshly.

There is no dish in the world that can withstand such scrutiny! Slowly, more and more people in the live broadcast room believed in Li Shan.

Those audience members who initially supported Nanzhi and the others began to waver.

The tone of the support became much more euphemistic:

[Nanzhi is not a professional, so the requirements cannot be too high. ]

[That’s right, it’s amazing that they can achieve this. It’s totally beyond my expectation. ]

【Teacher Li Shan is a professional. It is normal for him to be picky due to his professionalism. Don’t be discouraged! 】

[Our Nanjia Restaurant is definitely not comparable to professional restaurants. ]

…

However, such euphemisms will only arouse the emotions of the onlookers: [Yo yo yo, stop bragging? This was not the attitude when you bought the hot search a few days ago to say that Nanzhi was a cooking god! ]

[Yeah, wasn’t he particularly arrogant a few days ago? He said that Nanjia Restaurant had beaten all the top professional restaurants, and that once Nanzhi came out, all other chefs would be out of a job! ]

[Don’t be too arrogant, or you’ll fall sooner or later, hahaha! ]

[Teacher Li Shan would say more! But it was so cool to watch! ]

…

At this time, the order in which Li Shan tasted the dishes had already come to the highlight of the whole table.

This is also a new dish that Nanzhi just launched today——

Dezhou Braised Chicken.

Li Shan started his long speech again:

"Do you know? There are four famous chickens in China, Dezhou Braised Chicken, Daokou Roast Chicken, Fuliji Roast Chicken and Goubangzi Smoked Chicken. As a food critic, I have eaten a lot of Dezhou Braised Chicken. I have even eaten the Dezhou Braised Chicken made by Mr. Ren Yunqing, the master of Shandong cuisine. It is really tender and boneless, and extremely delicious! As for the Dezhou Braised Chicken in this small shop..."

Li Shan looked at the beautifully shaped whole chicken on the plate, sneered, and stretched out his chopsticks to pick it up.

Crash.

The chicken actually fell off the bone on its own!