Last weekend, go eat pufferfish. Puffer fish is poisonous, but the meat is delicious and nutritious.
There are two plates of puffer fish, braised and boiled, both served in large soup bowls. The chefs who make puffer fish are specially trained and qualified to be in charge.
The puffer fish was brought to the table, and the chef followed the waiter in, he nodded to each guest, then took the bowl and spoon in the waiter's hand, scooped a little soup from two large soup bowls, drank it in front of everyone, then nodded and smiled, said "Excuse me, please use slowly", and then respectfully withdrew - this move shows that this puffer fish he made is absolutely non-toxic and can be eaten with confidence.
Pufferfish, whether wild or raised, are highly toxic. But since the guest comes to eat, it shows that the chef trusts the chef, and asking the chef to taste it first before letting the guest move the chopsticks, is it not respectful enough for the chef?
Managers say their principle is to make guests feel fully respected. The chefs, on the other hand, take the puffer fish they cooked by themselves to be eaten by the guests until there is not a drop left in the soup, which is the greatest responsibility and honor.
