Today's menu is neither first-class nor second-class.

It was Ning Weimin who combined the two.

He cut back on some of the flashy extravagant dishes.

Such as shark fin and bird's nest.

Focusing on summer flowers, fruits and vegetables.

For example, clear jasmine soup, peach blossom pan, fried jade spring sticks, and sweet and sour cherry meat.

For no other reason than to reduce costs and at the same time showcase the restaurant’s unique culinary advantages and characteristics.

As for the procedures for serving dishes, they strictly follow the official banquet procedures.

When guests come to drink tea, they first taste the table dishes.

Then there are four "hot stir-fried dishes", followed by the main course of "Four Seas", accompanied by the side dishes of "Eight Braised Bowls".

After the two snacks are served, there are "four meals", and finally there are rice porridge and special desserts, as well as fragrant tea to rinse your mouth after meals.

Therefore, the characteristics of this official banquet are that it definitely takes longer than an ordinary banquet, and there are more dishes and less portions.

In this way, by the time the main course is served, it has actually been nearly twenty-five minutes since the start of the meal.

This is an ordinary casual banquet. At this moment, when the food is served, it is undoubtedly near the end, and customers are often not too interested in the dishes.

But because today's dishes are so unique, the kitchen's cooking skills are interesting, and the quantity of dishes effectively controls the speed at which guests eat.

Even if each dish is served at a ridiculous price, it still makes people look forward to it and make them salivate.

Just take a look if you don’t believe me.

No, as the four plates of hot and cold leftovers have been removed, today's main course officially begins.

At this moment, more than twenty male waiters lined up to pick up the dishes in front of the special elevator that transports dishes in the kitchen.

Each of them holds a bright yellow brocade plate in his hand.

After picking up the dishes, they dispersed and filed past, working in pairs to serve the dishes to the guests.

One by one, they took off a large bowl and two stew bowls from the tray and placed them gently on the table of each table.

The first dish of braised sea cucumber with green onions, braised diced shrimps and braised dried razor clams was just fine.

It's just seafood with relatively expensive ingredients. The ingredients are of high quality, but the way of eating them is ordinary.

But the second course "Jasmine Clear Soup" saved by "Zhang Dashao" was paired with braised duck tongue and braised chestnuts, but it was completely different.

It really gives people a refreshing feeling, which is an unexpected surprise.

You need to know the gimmick of this dish, which is that you have to sprinkle a small dish of fresh jasmine flowers into the soup in front of the guests.

The jasmine flowers are extremely fragrant and the color is pure white.

When such petals are thrown into the hot soup on the spot, not only will the fragrance of the flowers suddenly refresh the mind, but it will also last for a long time without dissipating or diminishing.

Even the scene of the petals floating and spreading in the soup is extremely beautiful.

Its posture is like catkins in the wind, which is like smoke and picturesque for a moment, so beautiful and elegant.

There is no doubt that people with normal aesthetics, let alone women, even men, will be amazed by the color and aroma of this dish.

But compared with this visual and olfactory enjoyment, the taste of this dish is even more delicious.

Because all the ingredients in this pot of soup are delicious, and because of the high heat, they are completely integrated into the pot of soup. It saves no more effort than making Buddha Jump Over the Wall.

Even though the color of the soup is as clear as well water, the taste is made up of the essence of countless fine ingredients, making it a delicious and tongue-twisting soup.

To use a common saying from thirty years later, it definitely does not contain MSG and is purely natural.

Everyone who has tasted this soup will experience a wonderful feeling that they have never experienced before due to the deliciousness and refreshing feeling of the soup and the fragrance of jasmine penetrating into the petals.

What does this feel like?

It combines the deliciousness of the ingredients with the elegance of the floral fragrance, and also reflects the seasonal feeling of summer. The word "excellent" is no exaggeration to describe it.

Of course, perhaps more importantly, it is the novelty of most people seeing this dish for the first time.

Anyway, no one doesn't like it.

After tasting it, almost every guest can clearly feel the elegance of the old palace and understand the exquisite way the nobles in the past used to add summer fun.

Especially the table of the model team, these young girls, are extremely in love with this dish.

Almost all of them fell in love with it at first sight and became big fans of "Jasmine Clear Soup".

This is no exaggeration, the truth is actually very simple.

The common problem among these girls is that they are greedy but afraid of getting fat, they like meat but are afraid of being bored, and they all yearn to become otherworldly goddesses in the hearts of the opposite sex.

Doesn't this dish just fit all their needs perfectly?

To put it bluntly, after drinking such soup, I am afraid that no matter who you are, you will have the illusion that you are the queen's destiny.

But the bigger surprise is yet to come.

Although the clear jasmine soup was the most elegant, refreshing and refined dish during this day's banquet.

But it is by no means the most charming and delicate dish.

Because such a crown can only belong to the third main course "Peach Blossom Pan" that followed.

This is the representative dish that Chef Chang modified based on the traditional dish "A Sound of Thunder".

The materials, techniques, and meanings are all cleverly integrated into the poetic and picturesque atmosphere of peach blossoms, successfully adding to the beauty of the dishes.

Some time ago, Chef Chang just won the culinary gold medal in Japan for this.

This dish is similar to "Jasmine Clear Soup", but it also has a gimmick.

It is made of prawns, borodin, diced apples, diced lychees, tomato sauce, egg whites, and cooked lard. When serving, "thorn la la" is poured on it in front of the diners to make it crispy.

The fragrant pieces are spread on the crispy rice.

Just this guy, what is the effect?

On the spot, you can create a sense of sight of ten miles of peach blossoms with flying petals.

As the white mist rises, the sweet and sour aroma enters the nostrils of the diners.

The brown rice dumplings are overflowing with bright red juice and dotted with pink shrimps, just like the enchanting peach blossoms outside the window.

And the "cracking" popping sound made when the gravy soaks into the crispy rice is like the faint spring thunder in the distance.

What a colorful peach blossom, with red, yellow, green and white echoing each other, the fragrance fills the room, and the four seats are extremely stunning.

Let’s not talk about the taste. The easiest thing to impress women is the sweet and sour taste.

And accompanied by two stewed bowls of candied plums and candied lilies, it is sweet, sour, glutinous and soft.

Just the thing to relieve fatigue!

How could it not touch the hearts of the girls and make the models beam with joy?

To put it bluntly, this dish cannot be found anywhere else.

Apart from the Kang Le Restaurant where Master Chang has worked all his life, now it can only be eaten at "Tan Palace".

Therefore, this "Peach Blossom" even makes the models happy and excited even more than the "Jasmine Clear Soup".

In fact, these girls seemed to be possessed by a demon. They lost their reserve to a certain extent and unconsciously became worldly old ladies.

I am afraid that I will fall behind and eat less, and lose the happiness of feasting.

Qu Xiao and Shi Kaili are also among them.

They all served it with spoons and chopsticks, looked at each other, smiled, and munched. It was very wonderful.

But even as they ate, they didn't even think about talking, it wasn't enough.

When they were about to pick up the rice dumplings with their chopsticks and add a spoonful of sauce to the plate, they were tapped several times on the shoulders.

"Hey, don't eat it. You two should help me quickly and accompany me to toast some important guests."

It was Ning Weimin who came over with a smile, and of course, Zhang Shihui was following him.

"Brother Ning, you are here..."

Qu Xiao was really obedient. He blinked his big eyes and stopped using his chopsticks.

He wiped the corners of his mouth with a mouth cloth and stood up.

His face showed both joy and shame.

But contrary to her, Shi Kaili looked at Ning Weimin with dissatisfaction.

"Why? We haven't eaten enough yet, so you can't come later..."

Then he turned around and added vegetables and stuffed it into his mouth, as if nothing happened.

And the other girls cheered together.

"Manager, why did you think of us just now? No, no, you came too late."
To be continued...