Life is a Game

Watching "Zhiwei" is a very tiring thing.

Although Xu Cheng had a romance novelist in his heart, the articles he wrote were actually quite normal. Except for Jiang Feng's article which was completely off track, the others were normal food reviews. For example, Zhang Guanghang's is very normal, and it even returns to Xu Cheng's style of writing food reviews in his early years, only writing about dishes and not people.

Jiang Feng thought it might be because Zhang Guanghang became famous too early, and even what he wrote had already been written by other magazines. What couldn't be written, such as the part about Xia Mubing, even Xu Cheng didn't dare to speculate.

When Xia Mubing was still alive, he had always been at the top of the list of famous chefs. He had a high seniority and a bad temper. He was famous for not giving face to anyone. Now that he has passed away, he is still a respected senior. Even if he is not highly respected or favored, no one dares to jump out and criticize him.

In the world of chefs who value inheritance and the relationship between master and apprentice can still be as close as father and son, even Tong Deyan, who has always been known for his hot temper, would not dare to commit such a serious crime as talking about his predecessors.

It may be because of this that Zhang Guanghang’s article seems a bit dull. Apart from the impressive photos, there is nothing in the article that can make people remember deeply. Even the final summary and comments that should have been very exciting are also very dull.

‘Mr. Zhang Guanghang is a bit different from the talented chefs in everyone’s traditional impression. During my chat with him, I found that his hobbies are very extensive, and they have nothing to do with cooking, but more like an artist. He is not like other chefs who always stay in the kitchen to study dishes all day long. On the contrary, he is more willing to use his spare time to enrich his life.

He has two masters, one is the late Mr. Xia Mubing, a master of Lu cuisine, who taught him cooking skills for 10 years, and the other is his father, a famous French chef and the owner of a Michelin three-star restaurant. kitchen. These two masters are extremely old-fashioned and old-fashioned people. They both give the impression that they are culinary idiots who can shut themselves in the house and study a dish for several months without going out. Mr. Zhang Guanghang did the opposite, living a very modern and reckless life, which really surprised me.

It may be because of this that his dishes are also very new and wanton. As I wrote above, the rosemary roast lamb chops I was lucky enough to taste had a feeling of combining Chinese and French. This young talented chef is trying to change the world of chefs with his bold ideas and attempts. He is trying to integrate various techniques of Lu cuisine in Chinese dishes into traditional French dishes. This is undoubtedly an extremely bold innovation. I also believe that this talented chef, who has been carefully taught by two masters, can surprise us diners who are full of expectations, and also surprise the long-sleeping kitchen world. '

Although Xu Cheng spoke highly of Zhang Guanghang, Jiang Feng believed that most people, especially ordinary diners, would not feel much after watching it.

Those French magazines were much more ruthless than Xu Cheng when they boasted about Guanghang, and they could use any unrealistic words. What is the most talented young chef in a century, a talented chef who is rare in a thousand years, as long as you have the courage, you can write anything.

Jiang Feng remembered that when he was searching for Zhang Guanghang's information on the Internet, he also saw some reports saying that he was the new hope of the French chef world, a genius who could lead French cuisine to a new glory, and he was simply praised.

Jiang Feng also wanted to be praised like this once.

After reading Zhang Guanghang, Jiang Feng silently turned to Gu Li's article. Compared with Zhang Guanghang's article, Jiang Feng found that Xu Cheng didn't seem to be very optimistic about Gu Li. Even if Gu Li won the championship, Xu Cheng still didn't think he could surpass his master Tan Wenyan.

In the end of cooking, the competition is all about talent. Everyone is very hardworking. The hard work of talented people is often more useful than that of ordinary people.

Regarding Xu Cheng's dislike, Jiang Feng even felt a little bit wrong for Gu Li. He has a special and complicated feeling for every chef who appears in the recipes or memories, probably because he has seen their past with his own eyes, witnessed a part of their lives, and witnessed their emotional dishes one after another .

Jiang Feng knew their past and their present. Although he didn't know what happened in between, he always wanted to protect them subconsciously.

If he insisted on explaining this complicated mood, it might be—from the old father's maintenance?

Jiang Feng felt more and more like a father since Ji Xia became a disciple. He always felt that Xia Xia was secretly drinking carbonated drinks behind his back recently.

Jiang Feng read Xu Cheng's Guli article carefully again, but still felt a little awkward.

'Mr. Gu Li is the biggest dark horse in this culinary art competition. The feel of a novel.

Mr. Gu Li also fits the image of the protagonist of some martial arts novels very well. He has learned from everyone and his family has a long history. His father is also a famous Su cuisine chef, but he has not been famous because of his mediocre talent. Even after working in the famous restaurant Zhiweiju for decades Also just an ordinary white case chef.

Among the four interviewers, Mr. Coulee was the most taciturn. Even though his own story is the most exciting and his experience is richer, I still need to keep asking and reminding him to get any bits and pieces of news from him, which really made me experience the pain of interviewing a reporter.

Mr. Gu Li has worshiped Master Tan Wenyan as his teacher since he was 6 years old, and has been learning cooking skills from him for more than ten years until Master Tan Wenyan died of illness. Because Mr. Guli is really taciturn, I had to ask many colleagues who have worked with him for several years. In their eyes, Mr. Guli is a dull, withdrawn, taciturn but very kind person.

Every day, he came to the kitchen the earliest and left the kitchen at the latest, wearing stars and moons, and made unimaginable efforts by ordinary people. Anyone who has watched him make pasta must be very clear that he is a slow and steady chef who cooks slowly and steadily. He is very calm and does his best to do every step well.

Due to personal hobbies, I have watched many excellent white chefs make pasta over the years, and Mr. Gu Li is the one who makes people feel the most comfortable. He doesn't seem to be making an exquisite dish for you, but more like showing you an ordinary little thing in daily life, which is natural, smooth, and unconsciously attracts your attention. This feeling is not like watching people cook, but more like listening to a soft and soothing piece of music.

Mr. Coulee was the first chef I interviewed, and also the most willful one. This willfulness is not a derogatory term, on the contrary, I appreciate his willfulness. The other three chefs all order from me first, and then let them cook the dishes they think they are good at. Only Mr. Gu Li refused my order request, and only willing to make me two small dishes, which are the wishful rolls and Jinsi Shaomai that I will write about next.

Ruyi rolls and Jinsi Shaomai must be familiar to readers who have read my previous food reviews. These are master Tan Wenyan's specialty dim sum. When Master Tan Wenyan was still alive, these two small dishes were not uncommon, and the price was very affordable. Although the quantity was small, as long as you are willing to spend a little money, you can always taste it. It is precisely because of this that I will inevitably appear a little harsh when commenting on these two snacks.

If the 100-point system is used as the judging standard, I can barely score 80 points in the wishful roll. In all fairness, the difficulty of making Ruyi rolls is not very high, only the cross-cut cloud patterns and the heat during frying will test the skills. The rare thing about the wishful rolls made by Mr. Gu Li is that the wishful rolls he made have the feeling of the wishful rolls made by Master Tan Wenyan back then, which is something that no other Baian chefs can do. Especially the crispy feeling at the moment when the teeth are lightly bitten after the entrance, is the true biography of Master Tan Wenyan. If there are diners who want to relive the taste of the past, you may wish to try this dish specially, I believe you will not be disappointed.

If wishful rolls are just an ordinary snack with moderate difficulty, then Jinsi Shaomai can be called a dish...'

When Xu Cheng wrote the wishful scroll, his words and sentences were relatively simple. It may be that when he wrote that paragraph, he had not yet freed himself from the narrative perspective of a bystander who was writing other people's biographies.

When it came to the description of Jinsi Shaomai, Xu Chengcheng began to let go of himself, with strong personal characteristics-the large paragraphs seemed gorgeous, but in fact they were useless. Jiang Feng felt that it was not even as good as the description of Jiang Junlian's composition, at least Jiang Junlian's composition looked pretty good. delicious.

When Jiang Feng was watching, he even came up with a strange idea that the golden silk siu mai must be very expensive.

Looking at the photo of Jinsi Shaomai on the side, Jiang Feng studied Xu Cheng's evaluation of Gu Li again.

'My evaluation of the two desserts made by Mr. Coulee is the same as his colleagues' evaluation of him-calm, solid, and not brilliant. As a white chef, he has very solid basic skills and extraordinary patience, which is also destined to make his dim sum not disappoint every diner, but at the same time, it can not surprise the diners.

I love and appreciate chefs with personal characteristics, because I believe that the dishes are fresh, and the dishes made by each person are different. But in Mr. Guli's dishes, I didn't see too many personal characteristics, but more of imitating his master Tan Wenyan.

I believe that if you are a loyal diner of Master Tan Wenyan, you must be ecstatic when you taste the dim sum made by Mr. Gu Li. These dim sum must also evoke some good memories of the diners, but looking at the dim sum itself without these additional bonuses, it seems a bit ordinary, and it is difficult to see the potential of the masterpiece.

Regarding this issue, I have also seriously asked Mr. Guli himself, and he does not seem to have the idea of ​​exploring his own culinary path. Mr. Guli said that he wanted to try to restore the lost snacks recorded in ancient books, just like his master. This is a lonely and difficult road, and I can only wish him all the best.

I also hope that he will have better dishes in the future, no longer limited to the teachings of Mr. Tan Wenyan. '

After watching it for the second time, Jiang Feng seemed to realize something: ...

Although Xu Cheng's evaluation of Gu Li is not very positive, but he has a lot of words!

Apart from the description of the dishes in the middle, and some nonsense, Xu Cheng basically described the person around Gu Li at the beginning and the end. After reading it, I was very impressed with the four words of Mr. Gu Li.

Jiang Feng's article seemed very long, but after reading it, careless readers might not remember who Xu Cheng interviewed, whether it was Li Mingyi, Jiang Huiqin, or Mother Chen.

Jiang Feng suddenly felt that he had no position to complain about Gu Li.

Being listed on "Zhiwei" is a kind of affirmation to the chef, even if the evaluation is not high, most chefs will not mind.

As long as they can, it doesn't matter what Xu Cheng thinks of them.

Whether the strength is strong or not, you will know when the time comes to read the record of celebrity chefs.

The other three got a real interview, and only Jiang Feng got a wonderful short story.

Jiang Feng, who realized the truth, almost burst into tears.

Jiang Feng silently closed "Zhiwei".

There seemed to be another article summarizing Taifenglou, which was also written by Xu Cheng, but he didn't want to read it anymore. Anyway, the words Mr. Jiang Feng would definitely not appear in it.

Seeing that Jiang Feng had closed the magazine, Jiang Jiankang, who had already started working, thought he had finished reading it, so he asked him to come over and be lazy together.

Although they have come to the back kitchen early and it is not working time, they still have to steal if they are lazy.

Jiang Jiankang sat on a small bench, facing the cabinet, happily drinking iced coke.

"Son, are you finished?" Jiang Jiankang asked.

"It's over." Jiang Feng was a little sad.

It is obviously a story of 4 people, but he does not deserve to have a name.

"When your grandpa and third grandpa come, you must read the last article to them. Your grandpa and third grandpa can't read the words clearly without reading glasses when they are old. Your grandpa is not worthy of old age. Hua Jing, the fault of my dislike of reading is inherited from your grandpa, who doesn’t like reading either! I just don’t know if your third grandpa has reading glasses, I’ve never seen them wear them before, hey, Xiaofeng, you see Did your third grandpa read the newspaper?" Jiang Jiankang got off topic while talking.

"The last one? Dad, my word count is a bit long and it took me more than half an hour to finish reading it all?" Jiang Feng thought it was impossible.

"It's not yours, it's the last one. It's about your grandfather and third grandfather. If you want to miss that one, you can go back and read it to your grandma. Your grandma likes to hear this kind of story." The last few drops of Coke poured into his mouth.

"About grandpa and third grandpa?" Jiang Feng was taken aback for a moment, then realized that Jiang Jiankang was referring to that article, and leaned against the cabinet to open the magazine again.

He quickly found the last article, which he thought was a general summary of Taifeng Building, which he thought was a gift from Xu Cheng.

'Actually, the content of this article has nothing to do with the previous four interviews, but coincidentally, the producers of the dishes I want to introduce in this article are Mr. Jiang Feng, Mr. Zhang Guanghang and Ms. Wu Minqi. The two head chefs of the restaurant. This restaurant is the cover of this issue of the magazine, and it is also the restaurant that reopened in Beiping in July last year - Taifeng Restaurant.

...'