Life is a Game

"What were you doing before?" Wu Minqi finished tasting Zhang Guanghang's saffron chicken, and stopped by to taste Jiang Feng's latest Yun chicken.

After one sip, Wu Minqi frowned: "It's a bit sweet."

Can it be sweet? This dish was originally made by Cao Guixiang to coax her grandson. Children like sweet and sour dishes, and the sweetness must be strong. Cao Guixiang's seasoning skills are superb, so even if Yun chicken is made sweeter, it tastes good. It's a bit strange that Jiang Feng's cooking skills are not as high as Cao Guixiang's.

"You cook children's meals?" Wu Minqi asked, she also tasted that this dish was probably specially made for children.

"Zhang Zhiyun told me the recipe for this dish. Do you remember Zhang Zhiyun? It's the student from University A who came to Peking to play a few days ago." Jiang Feng dumped the pot on Zhang Zhiyun.

"The one in Guangdong Province?" Wu Minqi had an impression of Zhang Zhiyun.

"Yes, his grandparents are from Peiping, and his grandma used to be the chef of Yongheju. He told me a few months ago that his grandma made him a dish when he was a child, which is the one I cook now, called Yunji , I thought it was quite interesting, so I wanted to try it." Jiang Feng said, "Maybe it's because I'm not good enough, it always tastes weird."

"It's a bit strange, but it doesn't taste like a sweet and sour dish, it's too sweet." Wu Minqi said, and went back to carving watermelons.

When Jiang Feng was about to start making the seventh piece of Yunji, Xu Cheng brought the photographer from "Zhiwei" magazine here.

This time, Xu Cheng chose the kitchen as the interview location.

After yesterday's interview, Xu Cheng also discovered that if Jiang Feng and Wu Minqi chose a relatively formal environment or an environment that they were not familiar with, no matter how relaxed they looked on the surface, they would actually be nervous.

Only Zhang Guanghang, probably because of his handsome looks and early fame, had experienced being chased by French journalists for interviews 10 years ago, and he had seen big winds and waves, so mere interviews would not make him nervous at all.

Xu Cheng felt that interviewing in the kitchen would relax Jiang Feng and Wu Minqi, and he could eat freshly cooked dishes, and the photographers could also take pictures of freshly cooked dishes.

Kill three birds with one stone.

Xu Cheng asked the three of them to cook the special dishes he wanted, and asked some questions from time to time by himself, which can be regarded as three people conducting interviews at the same time.

As for Chen Xiuxiu, the manuscript she wrote yesterday was unqualified, and now she is writing again in the hotel.

In the past few years, Xu Cheng was often dismissed by editor-in-chief Jiang as tactful, but now it was finally his turn to dislike other people's manuscripts.

Editor-in-Chief Jiang and Deputy Editor-in-Chief Wang were also in the hotel, and they had much more work to do than Chen Xiuxiu. They not only had to sort out the interview recordings that were not finished last night, but also helped Xu Cheng polish and proofread the manuscripts he had written earlier.

Let the editor-in-chief and deputy editor-in-chief of the magazine personally proofread, this is Mr. Xu's arrangement, who calls him the boss.

Naturally, Jiang Feng's specialty dish is the shredded yam, and the buff of his today's shredded yam hasn't been used yet.

Wu Minqi chose Mapo Tofu. As a heavy-flavored Shu chef, her best cooking skills are usually hidden in pepper and pepper.

Zhang Guanghang chose mutton stewed in red wine. He is really good at this dish, although he used red wine with a wholesale price of 15 yuan a bottle.

With the blessing of master-level heating and seasoning, Jiang Feng felt that the silk-drawn yam he made today was extremely smooth.

He also understands why it was so smooth when he first made Yunji, but still overturned, because he can cook everything smoothly today.

Regardless of whether the car is overturned or not, it is easy to do when it is done.

Xu Cheng was by Wu Minqi's side, watching her sprinkling pepper powder and pepper felt his stomach ache.

"I found that you actually like to use heavy ingredients when cooking. Is it because of your personal taste?" Xu Cheng asked.

"Maybe." Wu Minqi said, "I think this kind of dish must be loaded with heavy ingredients so that the diners will have a hearty pleasure."

"You are good at Sichuan cuisine, but in fact a large part of Sichuan cuisine is not spicy. Do you feel hard when you cook those dishes?" Xu Cheng asked.

"It will be a little bit, so I'm studying now." Wu Minqi said.

"Then have you ever thought about changing the current cooking mode? For example, you can't cook such heavy ingredients."

"No."

Xu Cheng walked to Jiang Feng's side.

Jiang Feng now uses the method of sinking sugar in oil to make shredded yams. Let the yams be shredded at the most suitable temperature and heat. The taste and texture are much better than Jiang Huiqin's opportunistic method.

Xu Cheng has heard of one of the unique skills of Shandong cuisine, the oil-bottomed sugar, but has never seen it with his own eyes.

This is the unique skill of the Jiang family, so he won't ask too many questions.

"Taifeng Building should serve Shandong cuisine, right?" Xu Cheng asked.

"right."

"Then why do I rarely see sea cucumber dishes on the menu? From the management point of view of a high-end restaurant, shouldn't sea cucumber dishes, a highly profitable dish, be the main dish?"

"Because we can't do it well." Jiang Feng's answer was very sincere, "My grandfather and third grandfather said that unqualified dishes are not eligible to be included in the menu. As long as the dishes are on the menu, we should be responsible to the diners."

None of Jiang Feng, Wu Minqi, and Jiang Jiankang knew how to cook sea cucumber dishes, and Zhang Guanghang knew a little, but it wasn't very good. Several stove chefs recruited from outside can cook sea cucumber dishes, but they can only cook relatively easy ones, so there are very few sea cucumber dishes on the menu of Taifeng Restaurant.

Xu Cheng wandered to Zhang Guanghang's side again.

Xu Chengcheng was wandering around in the back kitchen like this, and the three photographers took pictures of people or dishes or people cooking from various strange angles and strange poses.

Wu Minqi's mapo tofu came out first, followed by Jiang Feng's shredded yam.

The steaming mapo tofu, the spiciness and the numbness of pepper powder, although it is daunting to look at, but you can't help but want to swallow your mouth water.

Jiang Feng knew too well the mapo tofu that Wu Minqi made without reservation. It was tempting. The red soup and white tofu and the spicy and numbing feeling that went all the way to the root of the tongue could make a person who can't eat spicy people will never forget.

The photographer seized the time and took a close-up of the freshly cooked Mapo Tofu on the table.

Xu Cheng took a spoonful of Mapo Tofu and ate it.

Over the years, he has eaten a lot of strange things, both delicious and unpalatable. He has even eaten such strange foods as raw pork dipped in mustard, but that was already a thing when he was young.

After eating this mapo tofu, Xu Cheng deeply felt that he was old and his stomach could no longer bear this kind of torture.

"Water." Xu Chengcheng didn't dare to speak, for fear of choking the spicy oil into his throat.

After drinking a glass of water, Xu Cheng felt himself recovering.

The spiciness is diluted by the water, and the numb taste still stays in the mouth.

Xu Cheng thought about it for a while, and thought it was not bad.

Although it was a bit too spicy and numbing, but after a little aftertaste, you can experience the hearty pleasure that Wu Minqi said.

"Would you like to try it too?" Xu Cheng extended an invitation to others.

The heads of several photographers shook like rattles, they didn't want to die.

Xu Cheng took another spoonful of Mapo Tofu.

Entrance.

Ah, this is the feeling, spicy and numb.

"Water, water!"