Chapter 463 Jiang Feng (4000 words)
When Jiang Feng and Wu Minqi arrived at the back kitchen of Tai Feng Building, they found that everyone in the back kitchen was reading. At that moment, Jiang Feng felt as if he had returned to high school. Now he was stepping into the classroom of morning self-study instead of the back kitchen of Tai Feng Building.
Although there are only two people in the kitchen, Jiang Jiankang and Ji Xue.
Comrade Jiang Jiankang sat at the door carrying a small stool, hunched over and squinting his eyes as he read the "Zhiwei" magazine with concentration on his face.
This state of serious reading is undoubtedly different from the students who cram in the library near the end of the semester.
Jiang Feng was shocked.
As the son of Grandma Jiang, Comrade Jiang Jiankang has inherited Grandma Jiang's dislike of studying. He has treated school as a prison since he was a child, and wanted to escape from prison as soon as he entered the school gate. Instead of studying, he worked hard to learn cooking, and successfully defeated Jiang Jianguo, who was more talented than him, and became the only designated heir to the old man's cooking skills. He also briefly obtained the position of chef in a state-owned hotel.
Although a large part of the reason was because Comrade Jiang Jianguo gave up on his own initiative.
In Jiang Feng's memory, Comrade Jiang Jiankang had never touched a book. When Jiang Feng was a child, he once suspected that his father was allergic to books.
Now, Comrade Jiang Jiankang, who may be allergic to books, actually holds the "Zhiwei" magazine and studies it carefully. Jiang Feng felt that Jiang Jiankang's primary school teacher would be moved to tears if he saw this scene.
"Dad." Jiang Feng was very moved and walked forward with the magazine, "I can't live with you."
Comrade Jiang Jiankang sat at the door and blocked the road.
"Xiao Feng is here." Jiang Jiankang said, turning sideways to make way for Jiang Feng to hurry over. His eyes seemed to be glued to the magazine and couldn't move away.
"This story is so well written. I didn't expect Mr. Xu Cheng to not only be good at eating but also write novels so well. Look at the story he wrote about your great-aunt and great-uncle. It's just like the truth." Jiang Jiankang sighed.
Jiang Feng:...
"Dad, this is true. I told Mr. Xu Cheng."
Jiang Jiankang finally moved his eyes away from the magazine and looked up at Jiang Feng, his face full of disbelief.
"Did you tell Mr. Xu Cheng? How did you know about your great-aunt and uncle's youth?" Jiang Jiankang asked.
"My great-aunt told me what he told me. Wasn't he always confused in the first few months before my great-aunt left? He always thought of me as my great-grandfather and pulled me to talk about what happened between him and my great-aunt." Jiang Feng road.
Jiang Jiankang suddenly realized it and continued to read the magazine.
Jiang Jiankang was reading "Knowing the Taste" at the door, and Ji Xuewo was reading "Knowing the Taste" inside. The two of them spanned the entire kitchen.
Jiang Feng thought for a while, then sat in the kitchen and watched "Knowing the Taste".
Wu Minqi, who witnessed all this:...
Wu Minqi has not watched "Zhiwei", so she is not excited or nervous. Anyway, she is not the first Wu family to be on "Zhiwei". Her grandfather has been on "Zhiwei" a few years ago, more than once.
At that time, "Zhiwei" was still a monthly magazine, and Xu Cheng was very sincere in his articles. He only talked about dishes and nothing else, and even the chef talked very little. In order to extend the length of the article, Xu Cheng could only think of a long list of words and sentences to describe the color, flavor and taste of the dishes. The whole article was filled with long paragraphs of parallel sentences. Sometimes you can even find a dozen different idioms in a long sentence, which makes people suspect that Xu Cheng actually wrote Wanwanfeng romance novels in his early years.
If there is no magazine to read, Wu Minqi will do her own work first, and wait for the other three to finish reading the magazine first before borrowing it to read.
Jiang Feng had finished reading Wu Minqi's article under the pressure of Grandma Jiang. Now the choice was in his own hands. He naturally wanted to read his own article first.
Because Xu Cheng wrote Jiang Feng's article as a short story, it has a lot of narrative text, all in long paragraphs, and naturally has the largest length and number of pages.
Jiang Feng's page count is four times that of Wu Minqi's. You must know that Jiang Feng's photos account for the smallest proportion among the four. There is only one full-body photo taken in the back kitchen, a close-up of the candied yam and a photo of Li Hongzhang's chowder. The photo of the candied yam is particularly attractive.
Perhaps in order to highlight the pulled silk, the close-up of the picture of pulled yam is actually the piece of yam picked up with chopsticks and the pulled silk, while the large plate of yam on the plate below becomes the background.
The yam is white and slightly yellow, and the thin sugar coating on the outer layer of the yam is clearly visible in the photo. The fine sugar threads look like spider threads that have been blown away by the wind, but they are not connected at all. See disconnect.
Jiang Feng expressed high praise for the photography skills of the Zhiwei Magazine photographer, but also regretted that the pictures were a bit small, especially his full-body photo, which was much smaller than Wu Minqi's.
After admiring the photos, Jiang Feng began to study the article carefully.
'Most of the time, if I were writing an article myself, I would begin the article with a brief description of the chef's impressive resume or the praise diners have for him. Even if it is an inconspicuous little stall on the streets of a small southern country, the chef I admire must have an exciting resume and a rich past. But this time the chef gave me a hard time. He was very young and did not have a rich past. Compared with chefs of the same age, his resume was very dull. He even gave up cooking completely for a long time in the middle.
As I mentioned in the previous article, the chef I wrote about in the previous four articles was an irregular and even somewhat nonsense cooking competition held recently by my friend Mr. Han Guishan. The top 4 in. Although the competition is not formal, the contestants were beyond my expectation. I discovered many outstanding young chefs and unearthed many pearls that had been covered in dust.
Mr. Jiang Feng was the one who surprised me the most among the four. I had never heard of such a young chef before. Although he, like the other three chefs, has a family background,...’
Jiang Feng just read the beginning and was surprised to find that Xu Cheng went off track at the beginning.
Just by looking at the beginning of this article, it is not just a simple food review.
This is the beginning of a story full of private goods, and they even don’t forget to advertise Han Guishan.
Registration for the 3rd Good Taste Cooking Competition has begun, and the start time is exactly the same as last year.
Jiang Feng looked back again, and Xu Cheng wrote hundreds of words of nonsense. In the nonsense, he briefly explained the history of Jiang family's cooking, and briefly explained the reasons why Jiang Feng regained his cooking skills. Then I got to the main topic, which was Jiang Feng's two dishes--carved yam and Li Hongzhang chowder.
“It was the first time I was in the semi-finals of a cooking competition and I felt amazing when I ate Mr. Jiang Feng’s carrot yam. This dish has a special magic, not only because of the excellent control of heat and flavor, but also because it is a dish that allows diners to taste the joy of the chef. At first I thought it was an accident, and I was undoubtedly lucky to taste this special dish. The opportunity is limited, and it only takes one time to make it unforgettable.
I have eaten similar dishes before. Behind these special dishes, there are sad and sad stories. It is precisely because of these stories that the chef can add emotion to the dishes. But this dish of shredded yam is special because it is a rare joy and the chef’s beautiful feelings about love. (Mr. Jiang Feng was confessed by his current girlfriend before making this dish)
Half a year later, because of the interview, I was lucky enough to taste the freshly-sliced yam in the kitchen again. Compared with the pulled yam half a year ago, the pulled yam I tasted this time has been greatly improved in all aspects. Sweet and crispy, refreshing and tender, crispy on the outside and glutinous on the inside. These words that I have used so badly are not enough to describe this plate of shredded yam that I tasted.
What has changed is the quality of the entire dish, but what remains unchanged is the emotion contained in the dish. I once had a superficial feeling that the longing for love would soon dissipate, and the surprise I felt when I tasted it for the first time would no longer exist. It turns out that it may be because I don’t understand love. I am too old and powerless to understand the world of today’s young people. I am very happy that this emotion is still retained in this dish. As a diner, I hope that this emotion can remain in this dish forever.
If I were to rate this dish, I would give it a score of 90 or higher on a 100-point scale, not only because I know the beautiful emotions contained in the dish, but also because of the impeccable taste and taste of this dish. quality. So far, I have never tasted any better pulled yam than the one made by Mr. Jiang Feng.
After talking about shredded yam, I would like to focus on describing another of Mr. Jiang Feng’s specialty dishes - Li Hongzhang chowder. Before talking about this dish, I have to spend some time telling a not-so-good story. This story is closely related to this dish. It is this story that makes me understand why this dish has such special power.
Li Hongzhang’s chowder is...’
Jiang Feng looked down. The next two pieces of paper were all Xu Cheng's description of the story of Li Mingyi and Jiang Huiqin.
The plot was narrated to him by Jiang Feng, with some minor changes in the details. A large number of parallel sentences and various unnecessary strange descriptions were used throughout the story. It is these parallel sentences and strange descriptions that expand the story that could only be written on one page into two pages.
Although the whole story is full of unnecessary nonsense and parallelism, in all fairness Xu Cheng's writing style is pretty good, and his various descriptions are also very accurate. If Xu Cheng feels that writing food reviews cannot give full play to his talents and wants to turn to writing romance novels, he may be able to achieve good sales.
Jiang Feng read the story at a glance and found that there was only a small description of Li Hongzhang's chowder and himself.
'Because of this, Li Hongzhang's chowder has become as special a dish as shredded yam. Just one bite can make people want to cry. Therefore, although this dish is far inferior to the shredded yam in terms of taste, knife skills, heat and seasoning, I still highly recommend this dish. If you don’t want to cry in public all the time, I suggest you find a private room when tasting this dish. After all, we don’t want to cry too ugly in front of outsiders.
If I were to give a score, regardless of the emotion contained in this dish and the special experience it gives diners, I would still like to give this dish a passing score. First of all, the difficulty of the dishes is there. You can't fault it in any aspect. If you don't mind crying while eating, you can still give it a try.
Mr. Jiang Feng can be regarded as a new dark horse in the culinary world this year. He comes from a family background and has very solid basic skills. His creativity and understanding of cooking are even more amazing. I believe that he will soon be a famous chef. Have a place on the road. The only shortcoming that is not a shortcoming is that I can't see any strong personal characteristics in him, and it is difficult to judge what dishes he is really good at. I had a brief chat with his father and grandfather. He seemed to be very willing to try new things, and he learned a lot of things. He learned very quickly but did not learn it thoroughly, nor did he seem to swallow it all.
A few years ago, I had a brief chat with Master Peng Changping on the other side of the ocean. Master Peng Changping said that Chinese cooking skills are broad and profound. In recent years, Chinese cuisine chefs have produced many outstanding talents, but there is still no one who can compare with the former Thai chefs. Compared with Master Jiang Chengde, the chef of Fenglou, it is a pity. Coincidentally, Mr. Jiang Feng is the great-grandson of Master Jiang Chengde. As time goes by, everything seems to be starting from scratch, hoping that he can regain his former glory. ’
Jiang Feng, who had read the entire article:...
Although Xu Cheng spoke very highly of him and mentioned Peng Changping and Jiang Chengde at the end to rank Jiang Feng's worth, the only things he remembered after reading the entire article were Li Mingyi, Jiang Huiqin and Mother Chen.
Especially the part where Jiang Huiqin asked Chen's mother in Chinatown, Jiang Feng had to wonder if Xu Cheng had seen memories like him. The characters are portrayed with great depth, and various techniques are used to highlight the helplessness, cruelty and cruelty of that era. It is simply a description that can be read and understood in Chinese.
Jiang Feng has thought about the problem. He used three indifferences in the underlined paragraph. What do these three indifferences mean?
Jiang Feng read the article from beginning to end again, but the only ones he remembered were Li Mingyi, Jiang Huiqin and Mother Chen.
Jiang Feng felt that Xu Cheng described Mother Chen more than he did. His interview seemed to be just incidental. The real protagonists of this article were actually Li Mingyi, Jiang Huiqin and Mother Chen.
What went wrong?
Jiang Feng fell into deep thought.
Jiang Jiankang had finished reading "Knowing the Taste" and walked up to Wu Minqi with the magazine and asked her if she wanted to read it.
"Dad, did you read my article?" Jiang Feng asked.
"Of course I watched it." Jiang Jiankang's expression was like that of Grandma Jiang who had just watched a TV series and couldn't wait to share the plot with others. "The writing is so good. That Mother Chen is so hateful. I felt like it after watching it. Creepy.”
Jiang Feng:? ? ?
"What else?" Jiang Feng asked.
"It was really difficult for your great-aunt and great-uncle back then. The two of them went to a foreign country where they were not familiar with each other. They had no country and no family. There was such a big thing happening at home. No wonder the Li Hongzhang chowder you made was so popular. People want to cry so much. If I think of this kind of story while cooking, I will definitely feel sad and want to cry. Come on, think of something else when cooking next time.
Jiang Feng:...
Dad, do you still remember that that article was actually my interview?
It is really difficult to help Boss Xu write articles. (TT)
(End of chapter)