Daddy's Gourmet Shop

Chapter 638 - 622: The Influencer Route

The media side.A few photographers were looking for the best angles, thinking about making the Poached Chinese Cabbage look even more delicious in photos later.

Therefore,

they had to rush to complete their work, putting down their chopsticks.

Sigh~

Such is their line of work; the food they eat is usually cold, as only those professional food magazine reporters occasionally get to eat a few bites of hot food during interviews.

Most of the time, they can only photograph the hot food.

No way around it!

It’s their job, after all!

Work has to be the priority!

Luckily, for this shoot, the leaders did not require them to take a full-table banquet photo, so they didn’t miss out on the delicious dishes served upfront.

Otherwise...

They’d certainly have tears flowing down their hearts.

After all, missing Boss Huang’s dishes is equivalent to losing out on billions!

"Liu, once the Poached Chinese Cabbage is served and the broth is poured, you must take a close-up of the cabbage blossoming,"

Lin Manli instructed Photographer Liu, then signaled to Lin Qiuyu, "You may serve the dish."

"Alright."

Lin Qiuyu placed the bowl of Poached Chinese Cabbage in the center of the dining table.

At this point, a budding cabbage root is placed in the center of the bowl, with empty spaces on each side.

After Liu and the other photographers started filming with their cameras, Li Chengzhan approached with a kettle.

He directed the spout towards the bud and slowly poured out the clear chicken broth.

The clear broth cascaded out of the kettle onto the bud, and under the impact and warmth of the broth, the petals on the bud began to blossom one by one, like a flower.

Once the lotus fully blossomed...

The red goji berry in the center, resembling the red heart of the stamen, served as the perfect finishing touch.

Quite stunning indeed.

Li Chengzhan stopped pouring the broth halfway. The delicate white porcelain bowl contained lotus flowers partially submerged in the broth, appearing beautifully transient. The broth remained crystal clear, slightly yellowish, akin to plain boiled water at first glance.

The horn on the porcelain bowl bearing the inscription "The little lotus bud just emerges, already early dragonflies rest atop" and the ink painting-like lotus design add an elegant aesthetic to the entire dish of Poached Chinese Cabbage.

Once completed, Li Chengzhan humbly steps back, leaving his accomplishments behind.

Liu and the others finished their photography.

"How was this cabbage made to bloom like this?"

After photographing, Liu Zishan curiously remarked, "I’ve never seen a cabbage flower before."

"As long as you pay attention to temperature and technique, you can make the cabbage heart appear to bloom with piping hot broth, provided the knife skills are excellent to carve the cabbage root into a lotus shape,"

Lin Manli explained with a smile, then asked, "Have you never had Poached Chinese Cabbage before, Photographer Liu?"

"No, this national-level banquet dish wouldn’t be available at smaller places, so it’s not something I could have eaten. They neither have the skill nor the expertise, and even if it’s available at larger establishments, it certainly wouldn’t come cheap, and I can’t afford it."

Liu Zishan shook his head, smiling as he responded, then continued, "Moreover, the Poached Chinese Cabbage I’ve seen online is usually flat on the plate, which is nothing like Boss Huang’s blossoming lotus-like version. So, which is the authentic version?"

"Whether it’s the ’ordinary version’ or the ’lotus version,’ the true essence of Poached Chinese Cabbage lies in the ’boiling water,’ needing whole chicken, whole duck, ham, and other ingredients. Both types are made the same way when preparing the ’boiling water,’ so both can be considered authentic."

Lin Manli paused for a moment, then continued, "The difference lies in the cabbage. Initially, Poached Chinese Cabbage was commonly plated plain, and even at national banquets, that’s typically the case. However, when dining at hotels, to enhance the level and add visual appeal, chefs use scissors to finely cut the cabbage, and when the ’boiling water’ is poured, it blossoms into a lotus."

"Some people think the ordinary plating is the most authentic because Poached Chinese Cabbage is already a very sophisticated dish, so there’s no need to fuss over the plating; it could feel like adding unnecessary detail."

"But this is a matter of different opinions; after all, a thousand people have a thousand perceptions. Furthermore, Huaxia has thousands of years of history, and its cuisine constantly improves and innovates. Carving the cabbage into a lotus shape not only tests the chef’s knife skills but also offers diners a visual feast."

"So I reckon it’s not necessary to debate authenticity between the two; as long as they have the right color, aroma, and taste, it’s fine. Besides, the Poached Chinese Cabbage at national banquets is now carved into a lotus shape."

Liu Zishan and the others found this statement quite reasonable.

What amazed them was the moment the boiling water was poured over the cabbage, causing it to bloom like a heavenly snow lotus.

It truly was stunning.

Hence,

for them, a splendid visual feast was enough to whet their appetites.

If they could also enjoy the flavors, it would be even more perfect.

Everyone eagerly reached for their chopsticks and spoons for the Poached Chinese Cabbage.

The broth entered their mouths.

Delicate and fresh, the flavor of the broth was rich, evoking a sense of something superior to a rare delicacy.

The broth reached a high level of mastery!

Through long hours of simmering, various flavors merged, ultimately presenting themselves as "plain boiled water." Seemingly simple, yet subtly tasteful, much like mist-enveloped distant mountains. It appears serene and ethereal but conceals endless landscapes. The peak of richness lies in simplicity; the taste of life is found in plain joy. This broth seemed zen-like, embodying the profound realms of life and existence.

One sip down, everyone was astonished as if encountering something divine.

No doubt, this was truly a dual feast for the eyes and palate.

Initially, they felt somewhat apprehensive.

Would Delicious Restaurant possibly follow the path of those internet-famous restaurants, adopting a trend after opening a new branch, with high prices and poor dishes, relying solely on gimmicks?

Now they realized their worries were unnecessary.

The dishes at Delicious Restaurant remained equally delectable!

Everyone nodded in agreement, showering the dish with compliments: "So tasty, really tasty~"

They continued sipping several more mouthfuls.

And the cabbage’s fresh elegance mingling with the rich aroma of the broth, tasted fresh, tender, juicy, and flavorful when eaten. A gentle bite offered a refreshing smoothness; even after swallowing, it left a delightful sweetness lingering, with endless aftertaste.

"Delicious! Truly delicious!"

"This Poached Chinese Cabbage doesn’t taste greasy at all; it surpasses countless exquisite dishes!"

"Worthy of a national banquet dish, the texture is excellent. Boss Huang’s cooking skills are clearly remarkable."

"Indeed, indeed, Boss Huang is truly talented; everything he makes is just so delicious!"

In an instant, positive reviews flooded the restaurant again!

Other diners in the restaurant, seeing this novelty, discussed whether they should order Poached Chinese Cabbage as well.

But one look at the price...

Oh dear...

The wallet couldn’t quite handle it...

However, some loyal customers familiar with Huang Tao’s skills gritted their teeth and ordered a serving.