Chapter 43

The second one, Jiang Hao and Zhen Xiaoqiu, took aim at Japanese restaurants again.

Japan is most famous for its sushi restaurants.

Baiya House is also recommended by Michelin.

After communication with the assistant director, Bai Yawu agreed to the program team to enter the store to shoot. The restaurant is mostly decorated with wood, which is very Japanese style. Their box was greeted by Chef Sakata in person.

The first dish is sturgeon caviar. The red roe is full of particles, and it is tasted with grapefruit peel. It is just an appetizer.

The second dish was salmon sashimi, which the chef said was processed from fresh salmon.

The third dish was sukiyaki, a beef hot pot, the most expensive wagyu beef ordered by Jiang Hao and Zhen Xiaoqiu. Chef Sakata said that this is the top-quality wagyu beef. The wagyu beef is swiped lightly in the soup pot, and then sent to the mouth, the meat melts in your mouth.

Finally, there is a full feast of puffer fish. Chef Sakata introduced: "The puffer fish is the tiger fugu that was airlifted from Japan and slaughtered by the most skilled chefs in our store. The first course is the fugu puffer skin, and the second one is the puffer fish with thick raw fish. Slice it, it's the main course, the third course is the fried fugu, and the last one is the fugu soup pot."

I have to say, this puffer fish is really delicious.

"Ding~~ Collected the "taste of food", please make persistent efforts."

After harvesting a few mission points in a row, Jiang Hao put down his chopsticks with satisfaction. It's delicious, but he still has to complain.

Seeing Jiang Hao's appearance, Zhen Xiaoqiu knew that it was at the final stage, and said at the right time, "Zhou Sheng, what do you think of these dishes today, please comment."

Jiang Hao pretended to ponder, and said, "I feel a little disappointed."

Zhen Xiaoqiu is not surprised at all, but Chef Bai Yawu Sakata looked at Jiang Hao with some surprise, "I don't know why the customer said that, our ingredients are all top-notch, very fresh, and they are all airlifted from Japan, isn't it right for you? taste?"

Jiang Hao shook his head, pointed to the wagyu and said, "You just said that this is the top-quality wagyu beef, I have doubts."

Chef Sakata frowned, "I don't know what your suspicions are."

"If I'm not mistaken, the grade of these wagyu beef should be A2, at most A3 grade, A4 and A5 are the real top, so you just said that it is the top grade wagyu beef, this sentence is wrong. "

Chef Sakata's expression changed slightly, A2 could eat it, what kind of mouth is this?

Jiang Hao continued to complain:

"Salmon sashimi, why use fresh fish?" Jiang Hao asked.

"Because the guests like it better." Chef Sakata said.

Jiang Hao laughed, "Wild salmon has a lot of parasites on it, it needs to be frozen and dewormed, frozen below minus 20 degrees for a week, or below minus 35 degrees for one day, and it can be eaten after killing the insects. This is the most correct way to eat. ."

Chef Sakata looked at Jiang Hao and did not refute.

Jiang Hao didn't let go of this topic, and said to the camera: "Tell everyone a common sense, salmon is a very strange fish. Even if it is about to be corrupted, it is still yellow and clear, neither discolored nor odorous, so you look good. The salmon is not necessarily the best.”

Chef Sakata is so angry in his heart, what do you mean by this, is it obvious that you want to belittle salmon at this time, but Jiang Hao didn't point to their fish, so he could only bear it.

"As for the puffer fish feast, it's really good, I like it very much, but the problem is, the chef said that this fish was airlifted from Japan, I want to say, this fish should be farmed in China, why did it come from Japan? Come by air." Jiang Hao looked at the chef and said.

Chef Sakata's eyelids twitched, and he said in his heart, how could this bastard even know this, but he still denied it, "No, it's the top-quality ingredients shipped from Japan."

Jiang Hao shrugged, "Whatever you say."

"My final evaluation is, 6 points, just passed, the food is very delicate, the chef's words are a bit exaggerated, and the cost performance is not high. This item costs more than 10,000. I can only say that it is expensive." Jiang Hao said to the camera. .

Chef Sakata became anxious when he heard it, and said angrily, "How can you comment on us like this, you have to take back what you just said."

"Also, we are a Michelin-rated shop, what qualifications do you have to rate our shop, your filming has been terminated, and you must leave a video tape before you leave."

This is not the first time that this kind of situation has been encountered, Zhen Xiaoqiu immediately said: "We filming was also allowed by you before."

"You have no right to leave anything. We paid for the meal."

Chef Sakata's face turned pale with anger, and he knew he had been fooled.

These guys who do TV shows are so crafty.

The Japanese called the police and the police came, but what can the police do about this kind of thing? The TV station did not violate any regulations, and Jiang Hao was very thief. The process of negotiating and filming with the sushi restaurant was recorded with a camera. , the Japanese can only recognize by pinching their noses.

The next day, the program team selected another Michelin-rated French restaurant. After seeking the approval of the restaurant, the program team started working. Zhen Xiaoqiu and Jiang Hao ordered Provence fish soup, Saint Jacques scallops, fried foie gras, and stewed in white sauce. Veal, French snails, French tartar, baked ground beef with mashed potatoes, apple black blood sausage, crispy onion soup.

All are classic French dishes.

French dishes are eaten one by one, so the eating process is very cumbersome and takes a long time. During the meal, Jiang Hao and Xiaoqiu sat opposite the table, making the two of them look like a couple dining, with a funny style before.

During the meal, Jiang Hao will comment on these dishes casually, from classic dishes, to various evolutions, to tastes, side dishes and so on.

Xiao Qiu listened with relish.

Of course, Jiang Hao is also in a relatively happy mood, because he has absorbed a lot of delicious food task points, and the task is further completed.

After dinner, it was time for evaluation.

Jiang Hao looked at Zhen Xiaoqiu and said, "The evaluation of food mainly starts from the aspects of 'color, fragrance and shape'. Color is the use and combination of colors, the combination of cold and warm, the combination of light and shade, the combination of shades, etc. The most important thing is to please the eyes."

"Fragrance is fragrance. At least one should have an appetite when smelling it, and not want to vomit."

"Taste is taste. It has to be delicious to eat. This is basic. No matter how beautiful it looks, it doesn't taste like chewing wax."

"Shape is appearance, color is color, and shape is the overall layout. It must be organically matched so that people are not disgusted. In this regard, French cuisine is doing well."

"Utensils are utensils. Now we pay more attention to this. For example, a small plate of vegetables is placed in a large bucket, of course it doesn't look good."

If it is good, it is natural to turn on the Tucao mode.

In fact, the taste of food is highly subjective. After all, everyone has different tastes. It is unfair to forcefully say whether a dish is good or bad and how it tastes.