“No name?”

“This…”

Wang Peng looked at Xue Zhebiao and noticed that Xue Zhebiao, like the waiter, was smiling without saying a word.

Wang Peng felt a sense of being looked down upon, as if he were an unsophisticated bumpkin.

“That’s not right, how can the store be registered without a name? Or is it deliberate not to tell customers the name of the store, is this a strategy?”

Wang Peng felt particularly frustrated today.

As the co-founder of Quanmin Dianping (National Review), he had been to many restaurants and seen many unique restaurants.

But such bizarre things as today are rare.

Generally speaking, even some very low-key private kitchens would mostly have a name, such as directly using the house number as the restaurant name, calling it something like No. 45 Kitchen or No. 78 Restaurant.

After all, no matter how low-key it is, there must be a name, otherwise everyone would not know how to describe this restaurant when they want to come to eat, which would be too delaying.

Moreover, without a name, it is not conducive to word-of-mouth among diners and enhancing popularity.

Unless the owner of this store doesn't care about popularity at all, or is extremely confident in his restaurant, it is impossible to play like this.

Xue Zhebiao saw Wang Peng's confused eyes and felt very comfortable, a inexplicable sense of superiority arose spontaneously.

“Stop thinking about it, eat quickly, the dishes will be cold in a while,” Xue Zhebiao urged.

Wang Peng nodded, temporarily putting these things aside, and took out his mobile phone to take pictures.

The waiter was about to speak to remind him, but Xue Zhebiao spoke first.

He pointed to the number plate next to the dining table: “No photos allowed.”

Wang Peng: “?”

This store is not very big, but there are quite a few rules!

Wang Peng had also heard that some restaurants do not allow taking pictures, but that is a very rare situation, and mainly abroad.

In China, if a restaurant does not allow customers to take pictures, it must be very inhumane. Taking pictures before meals has almost become a ritual for domestic customers. If you are not allowed to take pictures, how can you post them to show off?

What's the difference between spending so much money on a meal but not being able to show off and not having been to this restaurant?

Of course, similar regulations such as "do not take pictures" are certainly not mandatory. If you insist on taking out your mobile phone to take pictures, the waiter cannot smash your mobile phone.

They will only come over and politely remind you, and if you insist on taking pictures, there is no way.

But the waiter coming over to remind you "please do not take pictures" has already greatly affected the customer's dining experience, and most restaurants would not do such a stupid thing.

What's more, customers taking a few beautiful photos of the food and sharing them can attract more customers, which is equivalent to free advertising for the restaurant, so why not do it?

Therefore, from any point of view, it is very strange for restaurants not to allow taking pictures.

Wang Peng was very confused: "What does this mean? These dishes are made so beautifully, isn't it a waste not to allow taking pictures?"

He looked at the dishes in front of him, each of which was full of color, aroma, and taste. He felt a huge loss if he couldn't take pictures and tell others that he had eaten these dishes.

The smile on Xue Zhebiao's face grew stronger and stronger. Wang Peng's confusion made him feel an inexplicable sense of superiority, so he explained for the waiter.

"This is the wonderful thing about this store."

"The owner of this store believes that taking pictures will distract from enjoying the food."

"If you are full of thoughts on how to find a good angle and good light, you will not be able to concentrate on enjoying the aroma, taste, and carefully carved details of the food itself."

"Putting down your phone allows you to better focus on enjoying the state of communication with friends, enjoying the food, and completely relaxing."

"So, today let's follow the local customs. I know you are busy with work, but a meal time will not delay anything, put away your phone."

Wang Peng still felt it was a pity, but Xue Zhebiao had already spoken, and it would be very disappointing to force taking pictures with his mobile phone, so he put away his mobile phone and began to enjoy the food.

Tomahawk steak, matsutake, caviar… none of them are cheap things, this meal will cost more than ten thousand.

Moreover, Xue Zhebiao did not order the most expensive dishes here, because he was not sure whether these ingredients that need to be reserved were real or not.

Wang Peng tasted them one by one, savoring them carefully.

“Sure enough, it’s really not ordinary ingredients.”

As a senior executive of a review website, Wang Peng has also tasted a lot of food, after all, this is also a part of his job.

Whether a dish is delicious depends first on the ingredients, second on the chef's cooking skills, and finally on the dining environment, atmosphere, and the diner's mood.

Among these, good ingredients are the most important prerequisite.

Wang Peng could feel it after tasting a little bit, these ingredients are definitely genuine!

Of course, it cannot be said to be the most top-notch ingredients, because many precious ingredients abroad are not for sale in their place of origin, and the production is limited, so they can only be supplied to a small part of the nearby area, and cannot be transported to China at all.

But it is obvious that the ingredients used in this nameless restaurant are already the best that can be obtained in China.

Xue Zhebiao observed Wang Peng's expression: "How is the taste?"

As a wealthy second generation, Xue Zhebiao has indeed eaten a lot of good things, and has a good ability to distinguish the quality of some dishes, but after all, he is not a professional, and there is still a gap between him and Wang Peng.

Wang Peng nodded in satisfaction: "Very good. I even think it seems to be better than what I have eaten before."

"For example, this caviar, 30% of the world's caviar production currently comes from our country, and 21 of the 26 Michelin three-star restaurants in Paris use our country's top caviar."

"Our country's farmed caviar can be completely comparable to wild caviar."

"I have also eaten at some restaurants in the Imperial Capital and the Magic Capital, and the ingredients used should be the same."

"But I don't know why, I always feel that the caviar here is more delicious."

“Could it be, is it the psychological effect brought about by the tableware and environment?”

Xue Zhebiao thought of the changes in the decoration of the private room and said, "Speaking of which, this private room has obviously been redecorated today. From the decoration to the dining table and tableware, everything is very different from when I came last time."

He looked at the waiter next to him: "Why did you replace these things?"

The waiter replied with a smile: "Because our boss believes that the environment is also a key part of the dining experience."

"Just like ancient literati drinking wine, different wines should be drunk with different wine glasses, and there should be many complex and cumbersome steps. This is not just a sense of ritual, but also because suitable tableware can better show the special features of the wine and better set off this special atmosphere."

Wang Peng was speechless, nodded after a moment of silence: "Elaborate."

If he heard such a statement on other occasions, Wang Peng would definitely sneer and use four words to evaluate it: flashy.

Changing different interior decorations, dining tables, and tableware for different foods is nothing more than window dressing. If the dishes are not delicious, these are all empty.

But what if the ingredients themselves and the chef's skills have reached a very high level?

The ingredients used here are all first-class, and the chefs hired are also the top ones. Compared with other high-end restaurants, there is no disadvantage, but there is no advantage.

At this time, what can leave a deep impression on customers may be only some minor details.

Such as a special dining environment, attentive service, suitable tableware, and so on.

In addition, taking pictures is not allowed here, and everyone will focus all their attention on the food, which invisibly creates a psychological suggestion that "it is really delicious."

In this way, the impression left on diners by two identical dishes will also be different!

“How much does this meal cost?” Wang Peng asked again.

Xue Zhebiao smiled and said, "Thirteen thousand."

Wang Peng sincerely sighed: "It's quite worth it."

…

…

Walking out of the gate of Mingyun Private Kitchen, Wang Peng still felt a little unsatisfied.

Although he was "taken advantage of" by Xue Zhebiao today and spent more than 10,000 on treating guests, he still felt it was too worthwhile.

If it weren't for Xue Zhebiao's introduction, Wang Peng would not have known that there was such a high-end restaurant in Jingzhou.

It's not just a matter of delicious food.

The location here is hidden and low-key, the environment is very high-end, the service is also very attentive, coupled with the regulations such as no taking pictures, it appears very classy.

This place is too suitable for business banquets.

Although the price is high, as long as the style goes up and the business partners are happy and feel valued, it is very cost-effective!

What's more, Wang Peng looked at the price of the dishes on the bill and found that the price was completely within the acceptable range.

Because high-end ingredients themselves are expensive, plus first-class chefs, venues, labor costs for replacing dining tables and tableware, etc...

This pricing is quite conscientious!

It's just a pity that he didn't get the contact information of the owner of this restaurant, which made Wang Peng feel a little regretful.

When paying the bill after the meal, a store manager named Lin came over and politely asked if the two of them had any opinions and whether there was anything that the restaurant could improve.

Wang Peng took the opportunity to ask for the owner's contact information, hoping that this restaurant could become a cooperative merchant of Quanmin Dianping (National Review).

However, this Manager Lin politely declined.

Strictly speaking, it was not Manager Lin who politely declined, but Manager Lin represented the owner behind the restaurant who politely declined, only giving his phone number to Wang Peng, but not giving the owner's phone number.

Moreover, Manager Lin also represented the boss in rejecting Quanmin Dianping's (National Review) cooperation proposal, and even refused to reveal the name of the store.

Wang Peng was too embarrassed to force it. After all, judging from the restaurant's location, early publicity, and other aspects, the mastermind behind the scenes was indeed a low-key person, and not giving contact information was in line with his style.

So Wang Peng just remembered Manager Lin's contact information, so that he could make a reservation in advance when there were important business banquets in the future.

It was just a pity that he was unable to establish a cooperative relationship with this store on behalf of Quanmin Dianping (National Review).

But... if a cooperative relationship is not established, can it not be displayed on the review website?

Of course not.

Quanmin Dianping (National Review) has the function of "adding a store", and users can add merchant information by themselves.

However, the name of the store is required, and the staff needs to help with this.

Wang Peng directly recorded the location here, and then called the technical staff: "There is a high-end restaurant in this place, update it on the website, and I will write a review myself later."

"There is no name, just leave it blank."