Chapter 206 We are not familiar
Zhang Guanghang still remembers the shock he felt when he ate peach blossom for the first time 20 years ago.
His mother, Zhang Mengxuan, is a pianist who has lived in Europe since she was a child and cannot even speak Chinese well. The most important thing in his mother's life is the piano. She is a musician who lives for art. She is noble, elegant, unworldly, and even emotionally weak. Her husband and son are both indifferent in front of the art she loves and is willing to devote her life to. Not worth mentioning.
And his father, Bono Duran, is a serious, stubborn, and even a man who only accepts death. Bono Duran is very conceited and insists that French cuisine is the most perfect, outstanding and noble cuisine in the world. He refuses to fuse, communicate and innovate. In recent years, I have even tried to tie myself up in a cocoon, drawing the ground as a prison.
His relationship with his parents is very weak, and he has almost no communication with his mother. The communication with his father is basically in the kitchen. Zhang Guanghang lived with his grandfather when he was a child.
Before he went to Peking for the first time when he was 7 years old, he didn't speak much Chinese. The only few basic expressions he knew were taught by his grandfather.
He went to Peking with his mother and grandfather because his grandfather was terminally ill with lung cancer and wanted to return to his hometown to see it before he died.
Xia Mubing's private restaurant was taken by his grandfather. Taohuafan was the first real Chinese food he had eaten. When Xia Mubing poured the juice on the dishes, the rice crackers exploded with the boiling soup. open.
With a "boom", it was not just the rice cooker that exploded, but also the desire in his heart.
He wants to learn this dish, he wants to become a disciple of this chef, and he wants to know why his grandfather has been obsessed with a place for decades.
Although his mother had always been obsessed with art and cared about her family flawlessly, she respected his decision, even though he was only a 7-year-old child at the time.
His mother and grandfather returned to France, and at the age of 7, he stayed in Peiping and became a student of Xia Mubing.
From the age of 7 to 19, for 12 years, he not only learned food, but also learned culture, tradition, and spirit.
Now that he is 27 years old, he can already understand why his grandfather had to drag his seriously ill body to travel thousands of miles and stay awake in pain every night but insisted on returning to Peking. He can also understand why Xia Mubing spent his whole life traveling I want to restore a restaurant that has long been transformed.
Now, Xia Mubing is just like his grandfather back then, seriously ill and not much time left.
His grandfather went there with a smile on his face without regrets. He was Xia Mubing's apprentice, so naturally he wanted to help his master fulfill his last wish.
Zhang Guanghang looked at Jiang Feng. His left hand was still wrapped with thin gauze, making it difficult to move.
Jiang Feng was staring at the casserole intently, adding ingredients to it.
Zhang Guanghang removed the fascia from the pork tenderloin and cut it into thin slices.
His master would be very happy that Tai Feng Tower could have such an heir.
There are four people on the field, and if nothing else happens, Wu Minqi will definitely be the first to finish.
To put it bluntly, Ants Climbing a Tree is minced meat vermicelli, a standard Sichuan home-cooked dish. It is difficult to make well and tests the chef's skills. But in fact, it doesn’t take much effort. When all the ingredients are prepared, it can be ready in 20 minutes at most.
Zhang Guanghang's peach blossom pan is still in the process of processing ingredients. Shrimp and meat slices are still being marinated, and winter bamboo shoots and tomatoes have been cut into dices about the same size as green beans.
Guli still maintained his snail-like production speed, kneading the dough, shaping it into a round shape and flattening it, and doing the preliminary work of rolling out the siomai skin.
Jiang Feng's preserved egg and lean meat porridge was already being cooked in the casserole. He started the great career of carving radishes again, trying to carve all the characters in Peppa Pig during the porridge. The characters in a cartoon are It's better to be together neatly.
Wu Minqi's Ants Climb the Tree is almost out of the pot.
It's not as good as what Wu Hanxue cooks in healthy stir-fry restaurants these days, but it can be considered very qualified. Diced carrots, minced meat, minced green onion and ginger and bean paste are all evenly hung on the vermicelli. The color is bright red and very attractive just looking at it.
Remove from the pan.
Wu Minqi raised her hand.
Guli continued to knead the dough slowly.
Zhang Guanghang picked up the shrimps and meat slices to see how well they were marinated.
Jiang Feng is concentrating on carving the first Peppa Pig.
The ant climbed up the tree and was brought to the judges' table.
This dish is not unfamiliar to Han Guishan. In the early years when he was a salesman in Shu, he had eaten it in various ways. Nowadays, it can be made at any restaurant on the street. The taste is different and the appearance is the same. Very different.
"It looks good." Han Guishan picked up a chopstick.
"It's good, very authentic." Zhu Chang agreed.
"Wu Han's specialty dish is ants climbing the tree. Her daughter said it was not cooked authentically. Wouldn't it be a shame for him." Tong Deyan also took a bite.
"It's just a pity that Mr. Wu's boiled cabbage is no one as good as him now. He is too old and doesn't make it often." Xu Cheng felt a little regretful.
"Speaking of boiled cabbage, I remember that chicken sauce with tofu pudding in Shu is probably more famous and more difficult." Pei Shenghua joined the group chat.
"Chicken sauce bean curd? Is it that dish where chicken is made into tofu curd that looks the same as bean curd but tastes like chicken?" Han Guishan asked.
"Oh, Boss Han, have you tried it too?" Pei Shenghua became interested, "Now that there is MSG, even ordinary cooks are not willing to learn how to make chicken gravy with tofu and boiled cabbage. Boiled cabbage is a state banquet dish and you can still see it authentic, authentic The chicken sauce with bean curd is really rare, I remember, for decades. There is a master chef in Qianshu who makes chicken sauce and bean curds that are amazing. When you eat chicken, you don’t see the chicken, and when you eat the meat, you don’t see the meat. Unfortunately, I haven’t tried it. My senior brother has. Hey, what’s the name of that master chef? I don’t remember much about his name, but his surname seems to be Jiang.”
"MSG? Huh." Xu Cheng expressed disdain, "Give them MSG and they won't be able to make the same flavor as boiled cabbage and chicken sauce with tofu. That's an excuse."
"Is the old Shu chef you are talking about the one from the state-owned hotel in the provincial capital of Shu?" Zhu Chang asked, "The one who is famous for his fish head with chopped peppers and specializes in entertaining foreign guests?"
"Yes, that's right, that's the one. He's just a disciple with very poor talent and hasn't learned anything. But there's been no news about him for many years. Maybe he's dead now. Mr. Xu is well-informed and knows many people. You should know more, right?" Pei Shenghua asked.
"I have only heard that the roads in Shu are not easy to navigate. By the time I went to look for him, the old master had already left the provincial capital for many years and there was no news about him." Xu Cheng looked regretful.
Han Guishan was eating ants on the tree and listening to their chat. He felt something was wrong. Why did he feel that the amazing Shu master they were talking about was Jiang Yuanchao.
"Is the old master you are talking about named Jiang Yuanchao?" Han Guishan asked.
"Yes, yes, that's what it's called!" Pei Shenghua slapped his thigh, "Boss Han has been doing business in Shu for so many years, so he must know this old master."
"He's not dead. Jiang Yuanchao is Jiang Feng's third grandfather." Han Guishan stuffed a mouthful of Ants Climbing Tree into his mouth and looked toward the audience, pointing at Jiang Weiming in the third row and said, "Did you see that? , the old man in the third row, the thin one, my wife used to work as a waitress in their state-owned hotel.”
The remaining five judges:? ? ?
! ! !
"Why didn't you tell me before?" Xu Cheng didn't expect that after going through a big circle, Master Jiang, whom he longed for, was actually right in front of him, "Remember I mentioned this to you some time ago."
"I didn't know you were talking about Master Jiang. There were many chefs named Jiang in the provincial capital of Shu. Besides, didn't you see it in the store last time? You didn't recognize it either! "Han Guishan started to blame him wildly, "I said hello at that time, you just didn't care."
Xu Cheng's eyes became more and more evil.
"Besides, I'm really not familiar with him. He's an old colleague of my wife's and he's not mine. We haven't contacted him for many years." Han Guishan saw Xu Cheng's expression and quickly made amends, "But it's okay to contact him now. , In fact, my wife still calls to say hello during holidays these years.”
Pei Shenghua:......
"I didn't expect that player Jiang Feng also has a family background." Pei Shenghua sighed.
Speaking of his family history, Xu Cheng recalled Tai Feng Tower, which he had ignored at a glance when he was reading the information.
"Previously our reward was for the first place to be interviewed on "Zhiwei", right?" Xu Cheng asked.
Han Guishan:? ? ?
Isn't it a cover promotion? When will there be special interviews?
"It seems so." Han Guishan said as long as you are happy.
"I think the cooking skills of these contestants are very good, so why not do a special interview." Xu Cheng said with a smile, "It seems that there will be two issues in Asia this year." (End of Chapter)< br>