The Western restaurant in Jinjiang Hotel is very trendy in the eyes of Chi Xueli and Jiang Shuyi, but it is very "nostalgic" in Zhou Zhi's eyes.

Purple tablecloths, velvet seats, table lamps and other decorations, in Zhou Zhi's eyes, this is called "Republic of China mansion style"

However, the paintings on the walls of the hall are all works by contemporary Chinese painters, and they are all quite excellent. Zhou Zhi has seen several signatures along the way, and he has seen them in the collection that Manager Fei of the Gongmei Mall showed to him.

This is actually the foundation. In a few decades, these paintings will be worth millions of masterpieces by famous artists.

Amidst the melodious piano music, a waiter wearing a suit, vest and tie came over and took Chi Xueli, Zhou Zhi and Jiang Shuyi to their seats in the restaurant.

There are all small tables here, and the largest one can only accommodate four people. Zhou Zhi knew that he would need to add more seats soon.

After everyone sat down and the waiter refilled the lemonade, Chi Xueli asked the waiter where the phone was, and she went to call Jiang Wu's pager.

Zhou Zhi noticed that Jiang Shuyi was a little nervous and couldn't help but smile: "Don't be afraid Shuyi, it's just a dinner. Compared with our dining etiquette, each eats on his own plate with a knife and fork, which is simple."

"Looking around, it's not as good as the study salon you arranged. The purple tablecloth is paired with blue velvet, and the accessories are silver metal. Do you think it's suitable?"

"Blue velvet is better paired with gold or wood." Jiang Shu thought for a moment: "And the tablecloth, it's best to add a layer of white."

Zhou Zhi gave Jiang Shuyi a thumbs up: "Shuyi, your aesthetics are right. Although this place is famous, the decoration aesthetics are actually relatively old and have not reached a level that matches a restaurant in a three-star hotel.

"

"I heard it will be upgraded to four stars soon. I hope it will be better after renovation."

"You made it sound like you often come to this kind of place." Jiang Shuyi held the lemonade glass, lowered her head and took a sip, muttering in passing.

After leaving Jiachuan, Jiang Shuyi seemed to feel much more comfortable, and she felt more confident when talking to Zhou Zhi.

When she was in her hometown, her appearance and temperament brought her troubles and burdens. It was not until she met Zhou Zhi that the situation improved slightly.

However, in a big city like Shudu, he almost always gets envious looks and heartfelt praise.

Although this may be an illusion, and the people Jiang Shuyi met in Shu were all very kind to her, such a "deviation" has basically taken shape in Jiang Shuyi's case.

“l’apparenza inganna. Isn’t it English? Zhouzhi, what do you mean?”

"What Yin Susu told Zhang Wuji before she died." Zhou Zhi smiled and said, "Pretty girls can lie. You pretended that Sister Chi invited us to eat Western food because of your good intentions. She obviously just wanted to see my joke."

"But you know Western food etiquette. You also taught us how to use fried eggs, bread, onion rings and fried ham." Jiang Shuyi felt that the "competitiveness" between Zhou Zhi and Sister Chi was really boring.

.

Then he suddenly thought of something and looked at Zhou Zhi suspiciously: "You didn't make up that etiquette and it's about to be revealed now, right?"

Zhou Zhi stretched out his hand and gently scratched Jiang Shuyi's nose: "Nonsense, how could I do such a thing? We will do it in a while and scare Sister Chi."

Jiang Shuyi was really startled by Zhou Zhi's sudden intimacy. She looked nervously at Chi Xueli. Then, knowing that her brother and sister-in-law would not show up, she looked at the door of the restaurant worriedly, and then turned around.

He turned to Zhou Zhi and said angrily: "Zhou Zhi, what are you doing?"

"Ah, I'm sorry..." Zhou Zhi just acted in a moment of forgetfulness. Only now did he feel that something was wrong, and he quickly apologized to Jiang Shuyi: "I don't know how... it just happened..."

"Don't do it next time." Jiang Shuyi did not criticize Zhou Zhi too much. She lowered her head and said, "Let's not talk about this anymore. Sister Chi is here..."

"Okay Shu Yi, your brother and sister-in-law will be here soon. Your brother is worried that you are hungry, so let me eat first without waiting for them. Waiter!" Chi Xueli snapped his fingers at the waiter.

"Miss Chi, hello, what do you need?" The waiter obviously knew Chi Xueli, but he retained considerable professionalism.

"What do you want to eat, elbow?" Chi Xueli handed the menu to Zhou Zhi.

"What else can we eat?" Zhou Zhi glanced at the menu: "This only has steak, pasta, and a cream of mushroom soup."

"I don't want pasta." Chi Xueli said, "Then three steaks, three soups, and two pastas."

"One serving of pasta is enough. Shu Yi and I will share it equally. Also, serve a salad. Remember to add egg whites. That's it."

"May I ask what kind of steak you want and how rare it is?"

"I want black pepper, Shu Yi wants red wine, medium rare. Sister Xue Li, you can do as you like."

"Is the stuffing leaking?" Chi Xueli smiled like a fox: "No one who knows steak will order it more than medium rare. I also want red wine, medium rare."

Zhou Zhi did not argue with Chi Xueli and smiled without saying a word.

After the waiter left, Zhou Zhi smiled at Jiang Shuyi and said, "Shuyi, I'll teach you to be a good boy. The beef used to make steaks is graded."

"Each country has its own standards for measuring beef, so beef grades vary from country to country. But no matter which country, the most intuitive reference coefficient for beef grade is the marbled snowflake pattern of beef."

"There is an international standard called bms, which is beef marbling standard. Beef marbling standard."

"Snowflake texture refers to the texture that appears in the best beef. It is formed by the mixture of muscle and fat. It is a complex and dense texture like marble snowflakes. According to the fineness of the snowflake texture and other indicators, the beef can be determined.

quality."

"Generally speaking, the closer the muscle fat ratio is, the more even the pattern distribution, and the more delicate the beef, the higher the standard it meets."

"The American standard is based on the bms between the sixth and seventh ribs of the cow and the physiological age and maturity of the cow itself, and is divided into three standards: gold, black, and silver."

"Japan, on the other hand, divides twelve grades according to the origin - with Kobe being the highest; the color of the meat; the tightness and texture of the meat; the color, luster and quality of the fat, and the BMS texture standard. The highest grade is called '

Frost Beef'."

“In addition to bms, the Australian beef rating standards also include five dimensions: meat color, fat color, backfat and carcass physiological maturity.”

"If the beef used in the steaks produced by the Western Restaurant of Jinjiang Hotel meets the above-mentioned minimum standards for beef, it will only make sense for us to discuss the degree of rareness of the steaks. Otherwise, it will just be a comparison..."

"What's better?" Chi Xueli was already so angry that her teeth were itching, but after hearing what Zhou Zhi said so clearly, she didn't even dare to question it. She knew that Zhou Zhi would never spit out ivory from his mouth, but he couldn't help but be curious.

"It's like eating fermented glutinous rice eggs and paying attention to the alcohol content..."
Chapter completed!