Cai Peng’s group is actually a Michelin-starred restaurant review team.

This time, their trip to Xiao Jingzhai was to evaluate Xiao Jingzhai Michelin star rating.

It is precisely because of this that Cai Peng makes appointments repeatedly for Xiaojingzhai.

In addition, in the evaluation of Michelin-starred restaurants, the reservation process is also one of the review contents. Because the difficulty of the reservation process is also a customer experience.

As for the tradition mentioned by Cai Peng, it is during the Michelin-starred restaurant review process. In order to test the service details of the restaurant being reviewed, the tableware will be deliberately knocked to the ground while the service staff is present, so as to observe whether the service staff will pick up the tableware.

Thoms thought about it and had the answer in his mind before asking Qian Musong, "Team Leader Qian, what do you think?"

Qian Musong frowned, this question was difficult to answer!

Although this link is very formulaic, even a secret that is open in a small circle, it has its own reason for it to exist.

After all, if the customer touches the tableware on the ground while the service staff is present, but the service staff is still indifferent, then the service quality is indeed very worrying, right?

"I think it should be implemented according to tradition." Qian Musong responded in a proper manner.

Toms laughed, "Although I don't think it's necessary, since everyone thinks it should refer to tradition, then refer to tradition."

About five minutes later, Dong Ping returned to Thunder Pavilion and asked, "Excuse me, what kind of serving mode do you need?"

Cai Peng asked in confusion, "What is the serving mode?"

Dong Ping explained, "Mr. Cai Peng, because you have six international friends, let's ask first, are you going to serve one dish when you prepare one dish, or do you serve all dishes together?"

In overseas areas, most banquet styles are based on the serving mode of making one dish and prescription.

This serving mode is not only to prevent the dishes from getting cold, but also to concentrate on tasting the taste of a dish and to avoid the mixing of many dishes that affect each other's taste.

But this serving style is not popular in Xia Country!

Even if the dishes in Xia Kingdom are more suitable for this serving style, after all, many dishes in Xia Kingdom are suitable for eating while it is hot, but this serving style is still not popular in Xia Kingdom.

Xia Country’s catering culture emphasizes more decentness!

For example, when we were having guests, there was only one dish on a big table, so what would it be like?

Xia Guo's style prefers a large table of hearty dishes, which demonstrates the host's hospitality and fully expresses decent meaning.

Xiao Jingzhai is still like this!

Under normal circumstances, Xiao Jingzhai will also use this method of serving food unless the regular customers give special instructions.

This is Cai Peng's first time visiting the house, and with international friends, Dong Ping naturally has to ask.

Toms crossed Cai Peng and responded, "What kind of serving method do you recommend?"

Dong Ping thought about it for a while before responding, "We recommend you to choose the model of making one dish well and then serving one dish. I don't think you are a business meeting, so there is no need to talk about any pomp. We will serve one dish well and so as to ensure the best taste of the dish."

Toms nodded affirmatively, "It makes sense, we will choose the model you recommend."

"Okay, your first dish, steamed osmanthus fish, will be ready soon, please wait." After Dong Ping finished speaking, he left the private room of Thunder Pavilion.

When Dong Ping left, Toms sighed, "Our traditional test was cancelled. The service level of this store is very good. Considering that we are foreigners, we asked about our serving mode, which was very good."

Qian Musong agreed, "This is a bit interesting, I think they are even better than Tange."

"Well, there is indeed something wrong with the way of serving the dishes in Tan Pavilion." Toms nodded and agreed.

In less than five minutes, a service staff member pushed the insulated food truck and followed Dong Ping in.

Dong Ping reminded, "Gentlemen, the first dish of steamed osmanthus fish, please taste it while it is hot and feel the fresh taste of osmanthus fish."

The service staff carefully brought the steamed osmanthus fish to the table, then opened the second layer of insulation cover, and a fresh fish fragrance spread.

Toms is Xia Guotong. He closed his eyes and sniffed the smell, sighing, "Okay! It's rich and not fumigated. Even if it's just the smell, he's already smelling a fresh smell!"

Dong Ping heard Toms praise steamed osmanthus fish, and he had already left the private room with a smile.

After Toms commented, he looked at Qian Musong and asked, "Team Leader Qian, what do you think?"

Qian Musong responded, "You know, Team Leader Toms, I pay more attention to taste."

"Don't your Xia Kingdom emphasizes color, fragrance and taste?" Thoms asked back.

Qian Musong nodded, "Yes, but I personally pay more attention to the taste. No matter how good it looks or how fragrant it is, as long as it tastes bad, it is a failed dish."

"If it's just that it tastes good, doesn't look good, or doesn't smell good, then that's OK?" Toms asked.

"For me personally, it's OK." Qian Musong nodded.

Toms joked, "A delicious dish may not look good, but it will not smell bad. A good dish must smell great!"

Qian Musong responded seriously, "Team Leader Toms, I will treat you to stinky tofu one day!"

"Oh, my goodness!" Toms said standard English in Xia Mandarin, "Please spare me!"

Cai Peng reminded, "Two big guys, can we eat steamed osmanthus fish first? Manager Dong recommends that we taste it while it is hot."

"Yes, yes, everyone will eat osmanthus fish first." Toms greeted.

Everyone moved their chopsticks one after another.

Cai Peng clamped a large piece of osmanthus fish back spine. According to Cai Peng's experience, the spine should be more tidy. However, when Cai Peng fed the spine into his mouth, he found that the spine of this piece of osmanthus fish did not feel like a tidy. Instead, it had a delicate and delicate texture.

In addition, as he chewed the osmanthus fish meat, the umami smell from the tip of his tongue made Cai Peng feel that he was worth the trip.

Not only that, when the umami smell came, a vitality bloomed in his mouth, as if the osmanthus fish had come alive in his mouth, making him feel that fresh feeling.

"Great!" Toms sighed before Cai Peng.

Qian Musong also agreed, "It's really great! The indescribable feeling, I think this steamed osmanthus fish redefines the definition of steamed osmanthus fish in my mind."

Speaking of this, Qian Musong continued, "I know this is a Xiaguo restaurant. According to principles, I should avoid suspicion, but at this moment, I have to say that I gave it a 99-point evaluation of this steamed osmanthus fish."

Toms smiled and said, "You are too harsh! Team Leader Qian, you are really too strict! I will give it a hundred points to this steamed osmanthus fish dish. I suggest it to be a recommended dish for Michelin-starred restaurants. It is worth a special food trip for it in Xia Guoshengqing!"
Chapter completed!