Today, the "foodie" is arguably one of the hottest people on the market.
Unlike fashion influencers who have to force themselves to exercise or even force themselves to use knives every day, nor do they need a high knowledge threshold like industry experts. Whoever eats and drinks can do it, anyone can do it, the threshold is low, but it means good -
The three words "gourmet" not only represent economic strength, but also illustrate the taste of life.
More people want to be gourmets, and naturally there are rivers and lakes. And from the moment you step on the river, you are reduced to a link in the chain of contempt. So everyone crossed the sea and showed their magic, constantly changing their dress tools, and striving to move upstream in the chain of contempt.
We have made detailed observations and classifications of various foodie groups and summarized this "Foodie Observation Report".
© Gourmet
Note that the large Versailles live warning ahead
Ingredient experts, also known as "walking encyclopedias", are characterized by strong professional knowledge, good teachers, and good at making complex content more complex.
When you first learned that Japanese Wagyu beef is graded A1-A5, they will tell you the nuances of Kagoshima Wagyu and Hida Wagyu, and at the same time act as a middle school teacher, telling you that the word "騨" is pronounced "tuó";
When you first learned that U.S. beef is divided into eight grades, they will tell you the effects and curves of dry-cooked temperature, humidity, and number of days on beef;
As for Australian beef, they'll tell you that Mayura, Blackmore, Jack's Creek and a few other brands are good, but pay attention to the differences between different slaughterhouses.
▲ Shanghai wolfgang steakhouse dry-type maturation library
Food experts are particularly fond of the scientific names of each species .
"Last night's steamed leopard-print gill bass was delicious. Oh, that's what you often call the Eastern Star Spot";
▲ The blue star nine-spined perch is what we often call the red star spot, and the white-edged side perch is what we often call the swallow star spot, which is somewhat similar to the east star spot
"Chongqing hot pot must be under the green fin horse noodle puffer." Hey, that's what you call the fish"...
Eating with them is like taking a college marine fisheries class, and it's almost as good as popularizing their Latin pronunciation with you.
Wild Michelin judges often show up in groups and loot restaurants. Like the anonymous Michelin judges, they are picky about every aspect of the restaurant, but they want to be found out and treated preferentially, and their purpose is: "be lenient with themselves and strict with others".
They will touch the temperature of the plate with their hands before each hot dish in the restaurant, and if the temperature is not enough to burn off the waiter's skin, they will call the manager;
▲ Looking at the tableware brand is also one of the compulsory courses for gourmets. The picture shows the official public account of Ligu, France, a high-end tableware brand © that has been in the limelight in recent years
They will chat about their public reviews LV ratings during the banquet, talk about gossip in the food circle, and wait to be discovered by the manager or chef and greet them kindly: "Are you satisfied with today's food?" ”
At this time, they will express their professionalism to the chef from the perspective of partial affirmation and end criticism:
"The hot wok is enough, but not dry enough";
"The freshness of the stew is enough, but the tail rhyme is insufficient";
"This green coat is steamed very well, but it is a pity that twenty years ago it could only be regarded as a miscellaneous fish."
▲ Zhongshan Zhou Brother's pork belly wrapped chicken, wrapped pigeon, wrapped crucian carp, wrapped dried scallops, eggs, quail eggs, tail rhyme is enough
In view of the fact that Michelin has not done enough in the localization of Chinese mainland, it is recommended that Michelin officially hire these opposition judges to work for free to jointly realize the Chinese dream.
Compared with the wild Michelin judges, the purpose of the list collection controllers is much simpler, "punching the clock".
The Michelin list includes a total of 202 star-rated restaurants in Hong Kong, Macao and Taiwan, and a total of 309 diamond-level restaurants in the world. It's as if they have an automatic clock-in machine in their heads, counting their stars all the time:
"20 November, Michelin 154/202; Black Pearl 160/309";
"On 25 November, Michelin 155/202; Black Pearl 162/309"...
They will do their best to book NOMA 2.0 in Copenhagen; they will also follow the trend to astridy Gastón and Central pilgrimages in Peru; they will be heartbroken by the fire in the Michelin-starred town of Baiersbronn in Germany because they have lost an opportunity to brush off 8 stars; they have a special love for Tokyo, because there are enough Michelin restaurants here, they can arrange three Michelin meals a day, one at noon, two in the evening, and brush off a few More Bibden restaurants in between.
▲ Baiersbronn, a famous resort town located in the Black Forest, Germany, is famous for its 2 Michelin stars and 1 Michelin 2 star restaurant in the town. At the beginning of January this year, the 3-star restaurant Schwarzwaldstube burst into flames and was immediately shut down, but fortunately there were no casualties
© GermanReport
Among them, there is also a strange species: private dish collection control. Anecdotal rumors, in Shanghai, Beijing, Hong Kong, Macao and other places, there are several private restaurants that money can't book, and every time you eat one, you can go to a higher level in the chain of foodie contempt - "You haven't even eaten xxx, what kind of gourmet is that?" ”
▲ Macau's legendary private dish Sheng Ge's fried chicken has become a popular punch point in the circle
For them, the foodie is a game of monster escalation, which can be quantified, and eating 200 stars is a foodie.
OFF-MENU, Chinese translated as hidden dishes that are not on the menu. Some traditional dishes are time-consuming and laborious for many people to appreciate, some dishes have precious ingredients that need to be booked in advance, and restaurants do not put these dishes on the menu in many cases, but only use them to entertain their friends or regular customers.
This is an unspoken rule in the restaurant, but for OFF-MENU maniacs, they are always prone to carry a kind of "persecution paranoia" thinking, thinking that the dishes on the menu are not delicious.
▲ Shanghai Black Pearl Two Diamond Restaurant Stone Sal used to be OFF-MENU dry-cooked roast chicken, the chef revealed that the dishes were still experimenting at that time, and the supply was unstable, so it was not put on the menu. After the trial, roast chicken is now on Stone Sal's regular menu
As for the bad things about hidden dishes – chefs don't practice regularly and may play erratically; some dishes are still experimental and not mature enough to move to the menu, and they often turn a blind eye, and the regular menu is for the average guest, which is not in line with the status of OFF-MENU maniac foodies.
"These pasta, steaks, ice cream, all planed white truffles for me!"
One of the most avid groups of OFF-MENU maniacs loves to eat employee meals:
"Let's eat with the chef in the kitchen!"
"Tired of abalone, sea cucumber and flower gum, let's have some steamed buns, ribs and scrambled eggs with tomatoes!"
"The pickles for your staff meal are worth a Michelin star!"
▲Shanghai Michelin-starred restaurant Yuzhilan's staff meal: strange noodles with garlic puree white meat
Once upon a time, there was a large group of foodies in the category – food wanderers. These people make hotels their homes and treat international airliners like legs. They may have been picking durian with Dato in Malaysia one second and eating southern Thai food in Bangkok the day before, which had been ordered six months in advance. They believe that the cuisine is far away.
▲Bangkok's local fried chicken restaurant, Polo Fried Chicken, makes home-cooked Thai food
However, with the outbreak of the epidemic this year, everyone was trapped in China, so they replaced Malaysia with Yunnan and Bangkok with Sanya. But soon a problem arose, traditional food destinations are just a few places, can not show their uniqueness -
It was difficult to fly from Shanghai to Shantou to eat a brine, and as a result, the table next to it was still "Yi Gang Yi Yi Gang", you said that the angry people are not angry.
Gradually, the food wanderers discover a new identity that is forced to appear: a field researcher. As the name suggests, it is to follow Chairman Mao's teaching of "going to the countryside, the vast world, and great potential", and constantly explore new types of food destinations in China. The overall compulsion is basically in accordance with the law that the municipality directly under the central government is not as good as the provincial capital, the provincial capital is not as good as the prefecture-level city, the prefecture-level city is not as good as the county-level city, and the county-level city is not as good as the town.
▲ Shiji goose meat shop in Lingshui Li Autonomous County next to Sanya, even if the Internet celebrities such as Sanya, run to the town there are also delicious
A fieldworker told me not to get too attached to the level of the village, where there are generally no restaurants.
The national economy has not yet been rolled in, and gastronomic travel has been rolled in.
As the saying goes, the master is in the folk. In the eyes of folk chefs, the most cattle chefs are not those who have been professionally trained, but their "superheroes who are driven by interest".
Perhaps it is the accidental acquisition of an old recipe to open up the second vein of Ren Dou, or perhaps the temptation to be addicted after adding a high-level ingredient supplier, I don't know from which moment, the folk kitchen gods left those loves for the mountains, rivers, lakes and seas, and began to be confined to the day and night kitchen and love.
▲ It is also possible that the video of catching the sea has been watched too much, and the fisherman Ah Feng "Ah Feng chased the sea and found two large oil tanks, put his hand into it and touched it, and shouted "Get rich""
© bilibili
Of course, folk chefs also divide into genres. The grandmother sent family roots, according to legend, there is an ancestral spicy meat noodle topping secret recipe; the ingredient pie pays attention to details, and always pretends to answer after sending a circle of friends, pretending to answer accidentally reply in groups: "Sri Lanka purple crab, a 2kg." ”
The most popular folk kitchen god is the kitchenware faction, which is the so-called equipment party. If you visit their kitchen, you will find that there are more than a dozen knives alone, from the bladed to the willow-edged, from Damascus steel to white steel and green steel. As for what dishes were cooked? unimportant.
▲ Professional chef's knife, Ma Zhuangshi "How many knives can a Western chef have, teach you how to choose a kitchen knife correctly!" 》
In ancient times, there were 300,000 free-range Rinpoche in Beijing's Chaoyang District, and now there are countless tobacco, alcohol and tea Rinpoche in the food circle.
Since it is called Rinpoche, it is naturally Buddha-qi. They burn incense, they arrange flowers, they read books, they send circles of friends, and they will mysteriously say: "I have 20 years old vegetables (dried radish), 40 years of orange peel, 80 years of Pu'er, see we have a relationship, you can send you a little, you can give me some money." ”
▲ Fuyuan Changyuan tea, which has been put for 100 years, was produced in the Guangxu period and has a relatively high collection value
© Tea drinkers
The specialty of the tobacco, alcohol and tea Rinpoches was storytelling. Their Longjing is a half-catty tribute cut out of a tea field contracted by a big man; their Pu'er comes from a leak picked up decades ago during a business trip in Hong Kong; they have seen half a head of abalone, three-finger thick flower glue and ten pounds of wild yellow croaker, but these good things are now gone, and they can only sell you some gadgets.
Recently, they have started selling whiskey and cigars, and they will also produce their own custom-branded wines, in front of which an old man lies in a car, dragged by a deer, and in the circle of friends with the text "When elegant Burgundy from ancient France meets Liu Ling, the Chinese god of wine, this wine is limited to 100 bottles." ”
▲ Beijing Michelin-starred restaurant, the private label liquor of the palace cuisine Lijia cuisine
© Best food in Town
Legend has it that when the food circle was once miasma because of various groups, the god said, "Let the trench come", and since then, the food circle has returned to the light.
When the food experts tried to explain the difference between the farmed leopard gill perch in Hainan and the leopard striped gill perch farmed in Vietnam, the trench said: "Teacher, you said the Eastern Star Spot, right?" I made two wild eastern star spots to make sauerkraut fish, let's eat it while talking. ”
When the wild Michelin judges were talking about which restaurant he helped book, Trench said, "Don't bother, I asked their chef to do it (referring to asking the chef to bring the ingredients to the house to cook), there is no corkage fee." ”
While the list collectors were still racing against the clock to reserve a sushi restaurant on the ordering website, the trenches made a phone call to Sang, a mother at the familiar Ginza premium bar, asking her to book the tablog gold medal Japanese food store the night after tomorrow. These moms have phones from almost all tokyo fine dining restaurant owners.
When the tobacco, alcohol, tea, and Rinpoche were blowing their own wine, the trench said, "I don't know much about wine." I have here a couple of boxes of 2000 Air Force Moutai that should be true, pulled straight out of the Moutai distillery. ”
As the king who came to the food circle from another plane, the role of the trench to the food circle is two words: "punching the face".
Please note that the above content is purely fictional, and everyone is welcome to take a seat. What kinds of foodies are there around you? We are waiting for you in the message area.
The pictures in this article are partly from the network
Author - Knife Knife
EDIT - Knife knife
Photography - Knife Knife
Design - Heavy rain
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