Chapter 364: Chapter 364 - 362: Manchu-Han Imperial Feast! Opening a Restaurant in the Capital City! (Part 2)

If Jiang Feng leads the way and gathers everyone, then it might be possible.

As long as it can be completed, Jiangyue Terrace’s reputation will surely reach new heights.

Exceeding ordinary dining brands and becoming a truly high-end brand.

Everyone is naturally willing to do something like this.

Very soon, the news spread.

In the Capital City, many people are food enthusiasts; some have reaped the benefits of wealth and spend their days indulging in gourmet pursuits.

They have exceptionally discerning tastes.

"I heard that the newly opened Jiangyue Terrace is going to serve an authentic Manchu-Han Imperial Feast, how do we go?"

"Apparently, it’s not open to the public."

"Not open to the public?"

"The national broadcaster is filming a documentary, so it’s likely an internal affair, and each dish will be filmed to showcase the elegance of the Manchu-Han Imperial Feast."

"The boss of Jiangyue Terrace is quite impressive, if they can truly pull this off, those top tycoons in the Capital City might all flock to Jiangyue Terrace to dine."

"Indeed, for these people, a meal costing ten or even tens of thousands is common, they are the major clients."

People were discussing the related topic.

Jiang Feng’s original intent was to promote Jiangyue Terrace in the Capital City.

As for how many and what kind of customers it might attract, he hadn’t thought too much about it.

Jiang Feng had prepared for this for a long time, with some dishes being prepared three months in advance.

This table of dishes was the most grandiose and sophisticated event in Jiang Feng’s career.

The Manchu-Han Imperial Feast also has a more straightforward name: Naming the Dishes

Steamed lamb, steamed bear paw, steamed deer tail, roasted duck, roasted chick, roasted goose....

A total of one hundred and eight dishes.

With the menu, it becomes easier to do.

Jiang Feng began to arrange ingredients, assign personnel, and appoint relevant responsible persons.

This theme of the Manchu-Han Imperial Feast was called Blossom and Wealth.

The first dish was an exquisitely carved radish flower.

Like a bonsai, a tree branch seemed to grow from the plate, covered with blooming flowers, the style was extraordinary.

Reporters from the national broadcaster also came, four of them.

Four cameras filming simultaneously.

What’s called treatment, this is treatment.

The Capital City highly valued Jiang Feng’s event.

It was evident, Jiang Feng’s influence.

After everything was ready, the cooking of the Manchu-Han Imperial Feast officially started the next morning.

Jiang Feng stood at the main position, other chefs stood at their respective posts.

A large group of chefs dressed in white gathered together, creating a powerful aura.

The photographers were among them, also awed by the scene.

Jiang Feng truly had the aura of a grandmaster.

At this moment, he was the focus of the entire room.

It was his persistent efforts that established such a deeply rooted dining brand: Jiangyue Terrace.

If an ordinary person wanted to achieve this level of success, it would take at least decades, if not a hundred years, but Jiang Feng managed it in just a few years.

Though helped by a system, it was also due to his personal abilities and charisma.

"Ladies and gentlemen, the Manchu-Han Imperial Feast, cooking begins!"

Jiang Feng shouted out loudly.

Instantly, all the chefs began to busily engage in their tasks.

Among them, Jiang Feng was naturally the busiest, as he was responsible for most of the dishes, though many chefs assisted him.

Everyone cooked each dish strictly according to the timeline set by Jiang Feng.

The cameras were equally busy, overwhelmed with where to focus their attention.

As everywhere, something was happening.

It was like a high-speed operating machine where each internal component functioned methodically, physically busy, but actually well-organized.

In the largest private room, an enormous dining table lay empty, soon to be filled with exquisite hot dishes.

Everything seemed to proceed as planned.

Due to the documentary filming, there were temporarily no guests; all the dishes had to be prepared before they could eat.

During the busyness, Jiang Feng occasionally found some moments to direct other chefs.

Reporters wanted to interview him, but Jiang Feng was truly preoccupied.

However, with each dish, Jiang Feng provided an introduction to the reporters.

"This dish is called Steamed Eight-Treasure Pig, where pork is marinated for four hours before being steamed, then it’s pierced with countless small holes and doused with ice water to effectively remove the pork’s fat; the skin becomes crispy, then steamed for another 10 minutes and it’s ready."

"This dish is called Glutinous Rice Duck, a type of braised duck. The braising technique is unique, using steamed glutinous rice, offering a sweet and fragrant taste without being greasy, with surprisingly good flavor."

"This dish is called Earthenware Pot Chicken, which is chicken stewed in an earthen pot, a traditional dish."

"This dish is called Pickled Quail, which is basically braised quail meat."

"This dish is called Braised Braised Goose, a well-known braised dish from the Si Kun Region, an exemplary way to enjoy goose."

"This dish is called Stuffed Cabbage Roll, an authentic local delicacy, with thin skin and generous filling, every bite filled with vegetables, a top-level vegetarian delicacy."

Jiang Feng spoke to the camera, articulating with confidence and warmth.

He wore a clean white chef’s uniform, looking handsome and youthful, appearing to be an apprentice, yet he was actually the head chef for over thirty chefs.

Just like an executive chef for a state banquet.

For every dish, he could narrate some details.

One dish after another was served, with detailed descriptions, for two whole hours, all one hundred and eight dishes were completely arranged on the round table.

Upon closer inspection, the gigantic round table seemed like an exquisite painting, the dishes especially decorative.

Just looking at it evoked a sense of luxury.

The camera couldn’t afford to waste a moment, the photographers continuously capturing scenes on the table.

These dishes not only tasted good but also had great presentation.