Food: How Did I Become a Chef When I Set Up a Stall?

 When this exquisite dish was brought out, people’s eyes immediately focused on it.

Hundred birds flock to the phoenix.

 On the plate, a phoenix carved from carrot is particularly obvious.

 The wings of the phoenix are particularly detailed, with every feather on display.

 The tail is also beautifully carved.

I don’t know what was added to the eyes. The pupils are black, making the whole phoenix more stylish.

 Looking at the plate again, there is a fragrant and tender braised chicken surrounded by several delicate birds.

The bird's tail is a shrimp tail, its body is chicken wrapped in shrimp meat, its head is half a pigeon egg, and its eyes are two black sesame seeds.

 The appearance of the whole dish is very beautiful.

 The overall feel is luxurious and elegant.

 The guests were a little stunned when they saw this dish.

 “This queue is so worth it!”

 “Oh my God, this is so beautiful!”

 “This dish looks so good that I can’t even bear to eat it.”

"Welcome to taste."

Many people were filming and explaining at the same time:

“The phoenix is ​​carved from fresh radish and is delicious.”

 “Mainly made of chicken and shrimp, served with rich broth.”

 It cannot be done by a non-profit chef.

The little bird that Jiang Feng made with his own hands is particularly agile.

 When everyone saw the menu, they were still a little confused about Bai Niao Chao Feng.

 “This dish is simply a work of art!”

 “This dish is.”

 Hearing the waiter’s explanation, people in the restaurant suddenly became excited.

For example, someone once wanted to use steamed buns to make a dragon shape, but the result was similar to a lump.

 People were overjoyed.

At this time, the second and third courses of birds paying homage to the phoenix have been brought out one after another.

“It is said to be used to entertain foreign guests. It is a serious state banquet dish!”

The overall shape matches the original appearance of the bird, and the streamlined feeling looks very smooth. Each bird has aura, as if he has attached the charm of the bird to the food.

 In the kitchen.

 Some people are skillful with their hands, and the shapes they make are small, exquisite, and cute.

 Some people just can’t do it no matter what they do.

 “This is what Boss Jiang cooked today, and a hundred birds are worshiping the phoenix.”

 “This is how a hundred birds pay homage to the phoenix!”

“I never thought we ordinary people could eat such dishes!”

It’s not just the carving of the phoenix, but also the placement of the birds.

 The first few dishes were all prepared by Jiang Feng himself.

 “How could it be so beautiful!”

This dish well reflects the level of Chinese food culture.

 “Are you sure you can eat it?”

 “Is this phoenix carved?”

But carving the phoenix was too time-consuming after all, so Jiang Feng was responsible for cooking, and a chef with excellent knife skills was responsible for carving.

  The chef industry in China is very big, and there are many great chefs. Carving radish is not a difficult task, and the chef who does knife work for Jiang Feng is called Meng Yishan, and he is also a powerful character.

 It wasn’t until Jiang Feng made it and served it that people could really see the whole dish.

The waiter explained with a smile.

 Many guests left their seats and ran to the first guest’s table to take pictures.

 The waiter brings the dishes to the guests’ tables.

 Color, aroma, taste and shape, every aspect has reached a very high level.

“This dish is a hundred birds paying homage to the phoenix, and it is cooked and made by our restaurant owner Jiang Feng himself.”

Won the first place in the chef creative competition held by Zhejiang.

Hundred birds worshiping the phoenix, this dish is beautiful in shape and fragrant in taste. It is a main dish placed on the table when entertaining important foreign guests.

 It relies on the exquisite carving craftsmanship.

He is not only good at cooking, but also good at cooking. When he applied for Jiang Yuetai, Jiang Feng saw his resume and tasted his craftsmanship, so he recruited him.

 This is also a talent.

It is precisely because of this that Jiang Feng is willing to be a phoenix and let him help him.

 Phoenix parts are carved out.

 Practice makes perfect.

Turnip carvings are the most common carvings among chefs. Meng Yishan often carves them, so he can carve them very quickly.

Jiang Feng is still cooking hundreds of birds and phoenixes leisurely.

 The waiter will tell the guest how long it will take for the next dish of Bai Niao Chao Feng.

If you all order this dish, you can only push it back slowly and wait a little longer.

 Other Zhejiang dishes are also being prepared in an orderly manner.

 The most popular dish is unexpectedly the West Lake vinegar fish.

 It can be seen that there are still many foreign tourists coming here.

In addition to West Lake vinegar fish, Longjing shrimp and Dongpo pork are also particularly popular.

 There are also shrimps, crabs and the like.

 The second wave of "Hundred Birds Facing the Phoenix" is prepared for guests in the private rooms.

 The guests in the private room also arrived early, so Bai Niao Chao Feng was quickly brought into the private room.

Those who can book a private room at this time are often not short of money. After all, when the hotel opens, although there is a 20% discount, the price of the private room fee is still relatively high.

 The main reason is that supply exceeds demand and there is nothing we can do.

 There are some powerful people among them.

 Some are business owners, some are from extremely wealthy families, and there are also celebrities and Internet celebrities.

 Zhang Ruonan was filming a commercial in Hangzhou, and her family members also came to accompany her. She happened to have a few days off, so she asked someone to book a private room specifically to taste Jiang Yuetai's delicious food.

 The whole family is here, including her manager, a sister who takes good care of her.

 The four of us ordered a few signature Zhejiang dishes.

 West Lake Vinegar Fish, Longjing Shrimp, Dongpo Pork, Song Sao Fish Soup, Dry Fried Bells, and Steamed Pork with Lotus Leaf Rice Noodles.

There is another one, which is naturally made by Jiang Feng himself. Zhang Ruonan said happily:

“I’ve always heard that the owner of this restaurant is very good, and I can finally taste his craftsmanship today. I’m really looking forward to it.”

Hearing this, her father responded with a smile:

“Some time ago, this restaurant owner set up a stall on Wuma Street in our city. The business was really booming. When I passed by, I saw that Wuma Street was blocked and there were huge crowds of people.”

 Her mother said curiously:

“What kind of dish is Bainiaozhaofeng? I’ve never heard of it!”

 Zhang Ruonan immediately replied:

“It’s a dish for entertaining foreign guests. I saw some analysis on the Internet and said that this kind of dish is only available at particularly high-end banquets and cannot be eaten in ordinary places.”

“It was also made specially because Boss Jiang thanked the guests when the restaurant opened.”

 Everyone is chatting first.

Dish after dish was served.

However, Zhang Ruonan was still a little disappointed because he never saw the birds that he was looking forward to.

Until a while later, the door of the box was opened.

 Then, a beautifully-shaped dish with a phoenix and a bird was brought in.

 Seeing such exquisitely arranged dishes, several people’s eyes were instantly attracted.

Like the guests in the lobby, they all looked amazed when they saw this dish.

 What a beautiful dish!

 Generally speaking, to describe a dish as good, delicious, fragrant, etc. are used.

 But the feeling of this dish is that it is beautiful.

 Very high-end, with a shock to the food culture of a big country.

 Ordinary countries cannot make such dishes.

This dish was brought to the table, and the waiter explained carefully:

“This dish is a hundred birds paying homage to the phoenix, and it is cooked and made by our restaurant owner Jiang Feng himself.”

 “Mainly made of chicken and shrimp, served with rich broth.”

“The phoenix is ​​carved from fresh radish and is delicious.”

"Welcome to taste."

 Still the same words.

 Several people in the box were constantly amazed.

 Zhang Ruonan even more excitedly took out his mobile phone, took several photos from various angles, and even took videos one after another before giving up.

Her mother looked at the dishes, looking left and right, and said with admiration:

“The craftsmanship is really good. He is worthy of being a chef. Look at the dish he made. It’s really beautiful.”

“This little bird is so cute. What ingredients is it made of?”

Others were also surprised.

 What kind of material is this bird made of?

 Zhang Ruonan put down the phone and looked at the birds in the sky carefully, with a smile in his eyes:

 “This dish is so beautiful that I can’t even bear to eat it.”

 Her father said:

 “Try it, the chef made it, you have to taste it.”

　　Then, several people picked up their chopsticks one after another, and each of them picked up a little bird.

 The bird is very agile and lifelike.

I just don’t know what material it is made of.

 Zhang Ruonan first took a small bite and bit off the front half of the bird's body.

 Her first feeling was that of freshness.

 The protein of pigeon eggs is very smooth and tender. When the chicken is made into putty, a variety of seasonings are mixed in and stirred evenly, so that the steamed texture is also delicious.

 When I chewed it to the end, I actually ate the delicious shrimp meat, and the taste of the shrimp burst out at the end.

 “Oh my God, it’s a shrimp!”

 “Not just shrimp, but also egg whites.”

 Zhang Ruonan felt a variety of wonderful flavors in his mouth and didn't know what to say for a moment.

This feeling is so comfortable.

 Light and delicious.

 The taste is very unique.

“It’s actually a shrimp. He can turn the tail of the shrimp into the tail of a bird, which is amazing.”

“The shrimp meat should be wrapped with chicken, and the chicken putty should be used to shape it into the shape of a bird.”

 “The head is like a pigeon’s egg.”

 “What a creative idea!”

 Zhang Ruonan’s mother was not shy about her praises.

 Zhang Ruonan's family conditions are pretty good. After all, she is from Zhejiang and is an only child.

 There is a kind of girl called the only daughter in Jiangsu, Zhejiang and Shanghai.

 These places have a developed economy, and families are not short of money. Parents love and care for their daughters, and there is no pressure to study. When they are old, they will arrange for them to go abroad or do something they want to do.

  The family atmosphere is very good.

  It can only be said that reincarnation is a technical job.

 The family atmosphere is harmonious.

 Next, Zhang Ruonan was very interested in the soup in the porcelain basin.

 She opened the lid again and prepared to fill a bowl of soup.

 As soon as the lid was opened, a hazy heat rose up.

 The soup is a delicious chicken soup containing duck gizzards, ham, and fried crab roe.

The taste is very rich.

Just asking about the fragrance made Zhang Ruonan excited.

 She scooped a small bowl for herself and took a sip with a spoon.

 In an instant, the rich chicken soup bloomed in her mouth.

 The unique and fragrant taste of chicken soup, combined with the taste of crab roe, is an unparalleled enjoyment for her who grew up eating seafood.

 “Oh my god! It tastes good!”

 “I’ve never had such a delicious soup!”

 Zhang Ruonan gave a sincere evaluation.

 No wonder he’s called chef, it’s really not a boast.

 The chef's craftsmanship is definitely several levels higher than that of ordinary people.

　Judging from this dish, this is indeed the case.

 She was completely amazed by Jiang Feng's craftsmanship.

 In my heart, I admire and like Jiang Feng a little more. (End of chapter)