Chapter 455 - 169: What? Someone Ate to Death at Delicious?

Chapter 455: Chapter 169: What? Someone Ate to Death at Delicious?

As the company’s second-in-command, Ling Shuyu’s salary had been raised from 3,000 a month to 12,000 a month during last month’s meeting.

She was currently the highest-paid employee in the company.

Of course, no one else had any objections to this outrageous raise. After all, everyone had witnessed Ling Shuyu’s contributions.

After sending the message, Su Chen took a sip of water.

No matter what the rumors were outside, he had a clear conscience. And now, the success of Delicious’s third floor had proven one thing.

As long as the food was delicious enough, people would still accept it, even if the price was a little bit steeper.

Although Feng Yaoyang had been hospitalized, it was only from overeating—he hadn’t actually eaten himself to death.

So, the man’s commission still had to be completed.

Next up was to continue making three snacks for tomorrow’s custom order.

Su Chen wasn’t worried about that. Before accepting the commission, he had already set a goal for himself: all the snacks for this order would be made to an A Level standard.

The S Level for the pork rib rice cakes was a complete accident.

The B Level for the duck blood and vermicelli soup was also something he couldn’t help.

Besides the snacks, there was another matter Su Chen had to take care of immediately.

Namely, Shang Mingke’s commission.

Su Chen had also thought about this issue during his breaks from making the snacks.

The client had grown up in Yue Province but had later spent nearly forty years living abroad.

He had to admit, after living abroad for so long, the man’s palate must have changed. Ordinary hometown dishes would likely have a hard time reawakening dietary habits that had lain dormant for decades.

’What about French Cuisine?’

Su Chen had considered this option before, especially after participating in the world competition with Ah Bao, which had given him a new perspective on French Cuisine.

Combined with the Universal History of Cuisine, Su Chen was confident he could prepare a French meal that would satisfy everyone.

But... whether it would be truly outstanding was another matter entirely.

So, after much deliberation, Su Chen finally decided: the meal would be primarily Cantonese Cuisine, but it would also incorporate the dining format of French Cuisine.

For instance, since the customer had lived abroad for so many years, he shouldn’t serve the meal family-style.

A group of people eating from a single platter might be a bit uncomfortable for someone who had lived abroad for so long.

So, he would use individually plated courses!

And he would integrate the structure of a French meal.

Instead of rushing to make the three snacks for tomorrow, Su Chen lay back on his recliner, closed his eyes, and began to ’read’ the section on French Cuisine in the Universal History of Cuisine.

"French Cuisine emphasizes the selection of ingredients and uses spice sparingly."

Reading this, Su Chen felt this point was quite similar to Cantonese Cuisine.

"In a traditional French meal, there are thirteen courses served in order: welcome drink, amuse-bouche, appetizer, cheese, main course."

"Salad, cream sauce, cheese, dessert, coffee, petit fours, toasting wine, and a digestif."

This is why many people have the same question when they see French dining on TV: With such a small amount of food on each plate, can anyone actually get full?

Of course not.

But what if you eat thirteen or so courses in a row?

Under normal circumstances, that’s usually enough to fill you up.

So Su Chen decided to prepare a thoroughly authentic Chinese meal, but following the customs of French Cuisine!

And it would be Cantonese Cuisine, which places a similar emphasis on the selection of ingredients!

Of all the culinary traditions in China, perhaps none was better suited for individually plated courses than Cantonese Cuisine.

"Beyond the meticulous selection of ingredients, the use of sauces is another major characteristic of French Cuisine."

Su Chen was already aware of this.

During the competition, the contestant from France had used a homemade mushroom sauce. And even though the children hadn’t appreciated it, Su Chen could tell just by imagining it that the sauce must have been delicious.

"That settles it!"

Su Chen opened his eyes, closing the Universal History of Cuisine.

"Then I’d better do some research on this ’welcome drink.’"

’I can play around with Cantonese dishes for the main courses and cold appetizers, but as for the alcohol...’

A mischievous grin flickered across Su Chen’s lips.