The place where sommeliers appear should be some food conferences and new dish promotion meetings in hotels.

In fact, this is not the case. There are three, six or nine levels of tasters. Those who appear at the review meeting are experts in the culinary field or nutrition and belong to the professional level, also known as gourmet reviewers; while the amateur level is the chief executive of major hotels.

kitchen.

In Quanzhou, most sommeliers are still amateurs, and their workplace is the kitchen where they cook. Before each dish is served, it needs to pass through the "discerning eye" of the head chef to ensure that it tastes right before it can be served.

As we all know, there are eight major cuisines in China, and each place has different cooking methods for dishes. Moreover, in professional competitions, every dish is made by a famous chef, so it is natural to "pick a bone between eggs".

The job of a sommelier.

"The most taboo thing when tasting food is to add your own emotions. For experienced tasters, although everyone's tastes and preferences are different, the objective evaluation of the food is basically the same. If someone has a taste for a certain dish

The evaluation of the food is too different from everyone else's, so either there is something wrong with the taster's level, or there is something wrong with his character," Master Dong said jokingly.

There are "rules" for tasting food. For anyone who is visiting the food tasting for the first time, the actions of the tasters can be described as funny.

Master Dong told reporters that the complete process of tasting food is nothing more than four actions: looking, smelling, tasting and spitting.

See, as the name suggests, it refers to the image of the dish, that is, the appearance of the dish.

However, the image score is rarely perfect, because beauty has no limits.

Smell means tasting the aroma of the dish. If people can be attracted by the aroma of the dish before seeing it, then the dish is half successful.

Tasting is the most important step in appreciating food, and there is a very particular rule for this.

When participating in some competitions, it is required that the sommelier must change a pair of chopsticks and rinse his mouth every time he tastes a dish.

In addition, when tasting, you should also grasp the three words "fine, fast and slow".

The so-called "fine" means that the dishes should be tasted delicately without missing any flavor; "quick" means that each dish should be tasted quickly, just one bite is enough, and the delicious food should not be eaten endlessly; "slow" means that

It means that after the food enters the mouth, it should be allowed to slide slowly on the tip of the tongue, mouth and even the esophagus to release all the flavors.

Vomiting means spitting out the food you are tasting, because after the delicious food enters the mouth, it cannot be swallowed. It can only be chewed slowly in the mouth to taste its taste. If the food is swallowed at once, there will be a lingering fragrance in the mouth, which may affect

The feeling of the next bite.

For this reason, spit makes the food tasting professional and notarized.

If you are an ordinary person, if a delicacy that you rarely taste is placed in front of you, wouldn't it be a kind of torture if you chew it enough and have to spit it out?

You can't fully enjoy the delicious food in your mouth, and only the connoisseur himself can experience the taste.

Tasting food is not a bad thing. Although most sommeliers are chefs, it is not easy to be truly trained to be a taster.

For ordinary people, it may be enough to know whether the food is good or bad, but this explanation is not enough for professional tasters.

The taster must be able to use appropriate and correct vocabulary to describe the dishes. It is indeed not an easy task to express personal intangible physiological feelings with some nouns, verbs and adjectives that everyone can understand.

In addition, regardless of cooking experience, the most important thing a taster needs is a tongue that is sensitive but not sensitive.

Master Dong told reporters, "The tongue is the key organ of human taste, so it is also the "eating" part of the taster. It must be protected at ordinary times. First of all, it must not get angry, otherwise it will definitely affect the taste; secondly, it must pay attention to the diet, usually more

Eat light food and don’t over-stimulate your taste buds.” So being a food taster is definitely not a good job.

In fact, everyone has different requirements for food. Some like it salty, while others like it light.

Therefore, in ordinary life, everyone is a taster and everyone can comment on dishes.

Master Dong has his own unique insights into the "beautiful job" of being a sommelier