Chapter 1006: Chapter 418: Chen Yan: The Harvest Season Is Here! Let’s Give Dundun Some New Ingredients!

But the kitchen has already changed dramatically, and the chefs’ spirits are renewed, with warehouse management orderly.

And Qi Zhentao has adjusted his mindset, wholeheartedly guiding everyone in their cooking basics.

The entire Chinese Courtesy Hall looks completely different compared to before.

"Mr. Xie, is there any difference in this beef stew compared to last time?"

Xiao Jia ate for a while, then opened the camera, aiming it at Xie Baomin, who had just put down his chopsticks.

Hmm, can’t just focus on eating; this apprenticeship banquet needs a little probing.

Today, conveniently, Dai Jianli was sitting to Xie Baomin’s left, and Lin Xu to his right. For a surge in clicks, Xiao Jia directly included all three in the shot.

A triumphant trio of chefs, isn’t that wonderful?

Xie Baomin picked up a piece of beef, seriously savored it for a moment, then said:

"Perhaps it’s because we’ve changed the executive chef; the proportions of the marinade have been slightly altered, making the aftertaste of the beef more mellow, without the previous pungent taste. Some spices must have been reduced in quantity."

Xiao Jia prodded further:

"Which spices are those?"

Lin Xu smiled, wiping his mouth:

"I can’t say, just because we’ve got a gift from the banquet doesn’t mean we can reveal their trade secrets."

Dai Jianli tasted it:

"Old Cheng really has some tricks up his sleeve. The last time I came, I thought this marinated beef was perfect, and yet he managed to enhance it further... Did you know about this, Brother Lin?"

Xie Baomin chuckled:

"He definitely knows, being the Dining Department Director at the Yanjing Hotel. Old Cheng wouldn’t have changed the marinade without his nod."

Lin Xu didn’t deny it, picked up a piece of beef, put it in his mouth, chewed a couple of times:

"Chef Cheng only mentioned adjusting the marinade; I hadn’t tried it yet... this beef stew is indeed excellent, the texture has improved. If Lin Ji didn’t already have the marinated beef, I’d definitely bring this beef stew to the restaurant."

With some idle time, the three of them reviewed the cold dishes on the table.

Soon, all kinds of hot dishes started coming out.

When the braised sea cucumber was served, Xie Baomin couldn’t help but smile:

"During my first restaurant exploration, I encountered disastrous sea cucumber, leaving me with a psychological shadow against this dish... Now that it’s here, let’s try it again, consider it homework checking."

He picked up a sea cucumber, placed it on his plate, didn’t eat it immediately but turned it over, revealing the belly for Xiao Jia to photograph, then said:

"Very clean, very well-prepped, hugely improved from last time."

He then picked it up and tasted it, nudging Old Dai and Lin Xu:

"Everyone, try this. The sea cucumber is braised quite well, the sauce is just right, old Cheng put some real thought into it."

For restaurant kitchens, improving existing dishes is much more challenging than adding new ones.

Because adding new dishes just requires them to be made, as long as the taste isn’t poor, they’ll be well-received because they’re new.

But with existing dishes, too much change is unacceptable to customers, too complex changes staff can’t handle, too little change doesn’t showcase culinary skills. This time, Cheng JianShe adjusted it well.

He borrowed some cooking techniques from Braised Abalone with Sea Cucumber but didn’t completely use the abalone sauce.

Instead, he combined the Northern favored stock with abalone sauce, allowing the sea cucumber to retain its original flavor while adding abalone sauce.

Making the sea cucumber delicious while adding a rich gel-texture.

In short, it’s very tasty and delicious.

The dishes were served one by one, and Xiao Jia, being quite ambitious with his career, left early with his camera to take a cab back.

For someone like him who earns commissions, sending the video back sooner and allowing the editors to complete the final cut quickly means getting the commission sooner.

Under the influence of money, what used to be a bi-weekly exploration show is now almost daily updated.

Netizens have joked more than once that he’s addicted to finding faults in the industry, unable to extricate himself.

Some chef groups deliberately posted pictures of Xie Baomin, reminding colleagues to be mindful.

But what good is being mindful?

Xie Baomin at one time explores popular influencer stores, sometimes goes to explore new Chinese restaurants averaging over a thousand per head, and occasionally even visits humble stalls or pancake stands without any storefronts.

Completely unpredictable.

"Wow, this butter mushroom soup is done to perfection, silky smooth, fragrant but not greasy; it feels like the Yanjing Hotel’s dishes have improved significantly."

Chen Yan drank the last mouthful of soup in the bowl, satisfied, wiping her mouth.

The feeling of being full is really comfortable.

She raised her hand to rub Dundun’s big head:

"Young man, why the unhappy face? I’m going fishing later, wanna join? Help me catch a big carp, and I’ll buy you new clothes."

Dundun hummed, curled up into Shen Baobao’s arms, continuing his nap.

For him, attending such a banquet is worse than staying in the shop; there’s basically no food a cat can eat.

As for buying clothes.

This cat has its money, doesn’t care for the clothes you’ll buy.

Just as Chen Yan was about to tease Dundun again, Lin Xu said:

"Sister Yan, did you bring the contracts? Those retired and home teachers are all eager for online exposure; now’s an opportune moment, you can have everyone sign." 𝗳𝐫𝚎𝗲𝚠𝚎𝗯𝕟𝐨𝘃𝚎𝗹.𝗰𝗼𝗺

He then pointed to Huo Yifan:

"First, start with Huo Yifan and his dad; aim to feature them in ’Flavors of Humanity’. They’re part of our company, and once we open media accounts, they can make food tutorials, explore restaurants, or even film the daily life of mentoring apprentices. As long as they want fame, we’ll fulfill that need."