CHAPTER 1515: CHAPTER 1516: DO YOU EAT AT BISHENG RESTAURANT? (10 UPDATES, SEEKING REWARDS)

Wei Yingyue was amused by your words, her laughter sparkling. At home, she dressed very casually, so the two mountains of her chest lightly swayed with her movements, quite enchanting!

"Every restaurant faces a problem, and that is time." You shifted your attention away from the mountains. "To deliver food to customers’ tables quickly, they all focus on time. Thus, many things are pre-prepared, some frozen and kept in freezers, usable for several days straight."

"This restaurant is run by my friend, and their chefs make things fresh." Wei Yingyue replied in a very calm tone.

"Have you seen how they do it?"

Wei Yingyue is not someone who can be easily fooled by mere gibberish, so when she heard your question, she nodded.

"I’ve been to this place a few times, and they have a feature where the kitchen and restaurant are separated by a thick transparent glass. Customers can see the busy figures of chefs in the kitchen."

At this point, Wei Yingyue gently shook her long hair off her shoulder, exuding indescribable charm.

"According to the manager, an open transparent kitchen lets customers see the chefs’ working environment and understand that chefs are diligently cooking after customers place orders, making a few extra minutes of waiting worthwhile for delicious food."

You laughed.

Seeing this, Wei Yingyue couldn’t help but ask, "Did I say something wrong?"

Opening the menu, you pointed at a French-style sauce foie gras, "This dish is made by any French restaurant. Do you know how many steps there are from start to finish?"

Wei Yingyue slightly shook her head. She has never been good at cooking since childhood and is unfamiliar with this.

"Let me explain step-by-step. To make a relatively traditional French foie gras, first, you need to select a top-quality fatty foie gras of 650 grams, 250 grams of taro, 500 grams of milk, 80 grams of brandy, 10 grams of mixed herbs, and appropriate amounts of cream, lemon, eggs, olive oil, butter, mustard."

As soon as you started speaking, Wei Yingyue couldn’t help but laugh out loud, her laughter graceful and melodious.

"The next steps are:

First step, use a small knife to remove impurities and fat veins from the fatty foie gras, then soak in pure milk and brandy, then coat it evenly with flour, marinate with basic flavors and Western spices.

Second step, fry the marinated foie gras in eight-tenths hot butter until golden brown on both sides, then plate.

Third step, add egg yolk, mustard, lemon to cream, shake until frothy, and pour over the fried foie gras. Finally, garnish and decorate the plate with seasonal vegetables, and such a dish can be served."

Wei Yingyue nodded repeatedly. She suddenly felt that it was such a waste for you not to be a host of a gourmet show. When explaining this, you were so vivid that even Liang Xinyue was drawn in.

Looking at Wei Yingyue, you asked, "After all I’ve said, do you think it’s troublesome?"

Wei Yingyue was taken aback, tilting her head with a puzzled expression typical of a young girl, asking, "Is it troublesome?"

You were speechless.

Seeing this, Wei Yingyue stuck out her tongue, "Sorry, I never cook, so I don’t know."

"That’s true. People who frequently dine out usually don’t cook for themselves, nor do they know the truth of it." You extended a finger, "First, with a delicate knife, removing impurities and fat veins from foie gras. This procedure usually takes five to ten minutes; secondly, soaking foie gras in pure milk and brandy takes a few minutes and sometimes longer; then marinating with spices, this step takes at least half an hour everywhere. So the first procedure takes nearly fifty minutes."

As you said this, Wei Yingyue seemed to grasp something, but did not open her mouth, listening for you to continue.

"Frying is faster, nothing much to say about this. Generally, chefs fry the marinated foie gras to save time, which is a common trick used by restaurants." You touched your nose, addressing Wei Yingyue and Liang Xinyue before you, "Some might say, ’that’s how it’s normally done, what’s the big surprise?’"

You answered your own question, "Indeed, there’s not much to be surprised at. However, eating this stuff can cause your organs to operate in overdrive for three consecutive days, potentially leading to a bed of cancer cells."

Wei Yingyue listened and was slightly surprised, saying, "That’s a bit exaggerated, isn’t it?"

You smiled and looked Wei Yingyue straight in the eye, asking, "When you were a child, your family kitchen wasn’t used often either, right?"

Wei Yingyue nodded, "My mom is from an aristocratic family, it was unlikely she would cook; as for my dad, not much to say."

"I won’t say much, just speaking of what you know." You tossed the takeaway menu onto the coffee table as if it were trash. "Whenever you have gatherings at your dad’s place, who cooks?"

Without thinking, Wei Yingyue said, "Usually Uncle Hong cooks. Oh, you might not know, Uncle Hong used to be my grandfather’s troop chef, and after demobilization, he worked as a head chef in a five-star hotel, a job introduced by my grandfather."

"Hmm." You picked up an unopened bottle of mineral water from the table, uncapped it and drank it in big gulps, then continued, "Do you know what time Uncle Hong enters your dad’s kitchen and what time he leaves?"

"This..." At this question, Wei Yingyue was somewhat confused since she had never paid attention to these details.

You put the empty mineral water bottle into the trash, looking at Wei Yingyue, "Ordinarily, if you dine at five-thirty, he starts preparing at eight in the morning."

With your words, some fragments flashed in Wei Yingyue’s mind, "That’s actually the case."

"Truthfully, it’s all about freshness and health." At this time, you slowly stood up, "Chinese people have always regarded food as heaven, but in modern society, many bizarre commercialized products have not only taken away the culinary culture of common people but also their health."

Finally, you asked another question, "Do you eat at Bisheng Restaurant?"

Wei Yingyue was stunned, replying, "Occasionally, for afternoon tea."

"It’s no exaggeration to say when you’re having afternoon tea, you’ve consumed the first half of the Elemental Periodic Table." You chuckled, "Simply put, everyone who has worked in a fast-food-like restaurant won’t spend money there. Even if the boss is in a good mood and lets them pack food to take home, they’ll feed wild dogs on the way. Uh, maybe the dogs won’t eat it either. It’s like those who’ve run a bubble tea shop will never drink bubble tea, it’s the same principle."

Your conclusion was candid: "In fact, folks are not eating food but commodities."

After hearing this, Wei Yingyue voiced what all single aristocrats think, "But if we don’t eat these, won’t we all starve?"

"I can’t say for others, but you likely won’t." Saying this, you quickly entered the kitchen and soon all kinds of sounds of cans and bottles clanged from within.

Liang Xinyue then put down the book in her hand and went into the kitchen, and out of curiosity, Wei Yingyue followed along.