Chapter 464: Guanghang Chapter and Guli Chapter (4000 words)
Watching "Zhiwei" is a very tiring thing.
Although Xu Cheng has a romantic novel writer in his heart, the articles he writes are actually quite normal. Except for Jiang Feng's article which was completely off track, the rest are normal food reviews. For example, Zhang Guanghang's is very normal, and even somewhat returns to Xu Cheng's style of writing food reviews in his early years, writing only about the dishes but not about the people.
Jiang Feng thought it might be because Zhang Guanghang became famous too early and even what he wrote had been written by other magazines. Things that couldn't be written, such as the part about Xia Mubing, even Xu Cheng didn't dare to speculate on.
When Xia Mubing was still alive, he had always been at the top of the list of celebrity 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 highly respected old man. Even if he was not highly respected or respected in person, no one dares to jump out and accuse him.
In the chef world where inheritance is valued and the relationship between master and apprentice is still as close as father and son, even Tong Deyan, who has always been known for his fiery temper, dare not commit such a serious crime as making irresponsible remarks about his predecessors.
Perhaps it is precisely because of this that Zhang Guanghang's chapter seems a bit bland. Except for the impressive photos, there is nothing in the article that makes people remember it. Even the final summary and comments that should have been very exciting are also very bland.
‘Mr. Zhang Guanghang is somewhat different from the traditional impression of a genius chef. During my chat with him, I discovered that he has a wide range of hobbies, and they have nothing to do with cooking. Instead, he is more like an artist. He is not like other chefs who always stay in the kitchen all day studying dishes. On the contrary, he is more willing to use his free time to enrich his life.
He has two masters, one is the late Shandong cuisine master Mr. Xia Mubing, who taught him cooking skills for 10 years, and the other is his father, a famous French chef who is also the owner of a Michelin three-star restaurant. kitchen. These two masters are both extremely old-fashioned and conservative people. They both give people the impression that they are cooking idiots who can shut themselves in the room and study a dish for several months without going out. Mr. Zhang Guanghang did the opposite and lived a very new and wanton life, which really surprised me.
Perhaps this is why his dishes are also very innovative and wanton. As I wrote above, the rosemary grilled lamb chops that I was lucky enough to taste had a Chinese-French feel. This young talented chef is trying to change the chef world with his bold ideas and attempts. He is trying to integrate various techniques of Shandong cuisine into traditional French dishes. This is undoubtedly an extremely bold innovation. I also believe that this talented chef, who was carefully taught by two masters, can surprise diners like us who are full of expectations, and also surprise the kitchen world that has been quiet for a long time. ’
Although Xu Cheng spoke highly of Zhang Guanghang, Jiang Feng believed that most people, especially ordinary diners, would not feel much after reading it.
Those French magazines were much harsher than Xu Cheng when they praised Zhang Guanghang, and they could use any unrealistic words. The most talented young chef in a century, a genius chef who is rare in a thousand years, can write anything as long as he is brave.
Jiang Feng remembered that when he was searching for Zhang Guanghang's information on the Internet, he also saw some reports calling him the new hope of the French chef world, a genius who could lead French cuisine to new glory. They were simply praising him.
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.
The journey of cooking is all about talent in the end, and everyone works hard. The hard work of talented people is often more effective than the hard work of ordinary people.
Regarding Xu Cheng's disapproval, Jiang Feng even felt a little aggrieved for Gu Li. He has a special and complicated emotion 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 dishes full of emotions. .
Jiang Feng knew their past and their present. Although he didn't know what happened in the middle, he always wanted to protect them subconsciously.
If I had to explain this complicated mood, maybe it was the protection from my old father?
Jiang Feng has become more and more like a father since Ji Xia became his apprentice. He always feels that Xia Xia is secretly drinking carbonated drinks behind his back recently.
Jiang Feng carefully read the Guli chapter written by Xu Cheng again, but still felt a little uncomfortable.
'Mr. Guli is the biggest dark horse in this cooking competition. He was never expected to go all the way and finally won the championship. Everything seemed unexpected but logical. Witnessing the whole process of the competition, I felt like I was watching martial arts when I was young. The feel of a novel.
Mr. Guli also fits the image of the protagonist of some martial arts novels very well. He has learned from everyone and has a long family background. His father is also a famous Jiangsu cuisine chef, but because of his mediocre talent, he has never been famous, even though he has worked at the famous Zhiweiju restaurant for decades. He is just an ordinary white chef.
Among the four interviewers, Mr. Gurley is the most taciturn. Even though his own story was the most exciting and his experiences were richer, I still needed constant questioning and reminders to get even the smallest bits and pieces of information from him. It really made me experience the pain of interviewing a reporter.
Mr. Guli has been learning cooking from Master Tan Wenyan since he was 6 years old. Until Master Tan Wenyan passed away due to illness, he has been learning cooking skills from him for more than ten years. Since 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 man.
He comes to the kitchen at the earliest every day and leaves the kitchen at the last, covering the stars and the moon, making efforts that are unimaginable to ordinary people. Anyone who has seen him make pasta must know very well that he is a chef who cooks very slowly and steadily. He is unhurried and very calm, and he does his best to do every step well.
Due to my personal hobbies, I have watched many excellent chefs making pastries over the years, and Mr. Guli is the one who makes people feel most comfortable. It's not like he's making an exquisite dish for you, but more like he's showing you an ordinary little thing in daily life, natural and smooth, and attracting your attention unconsciously. This feeling is not like watching someone cook, but more like listening to a soft and soothing music.
Mr. Guli was one of the first chefs I interviewed, and also the most willful. This willfulness is not a derogatory term. On the contrary, I admire his willfulness. The other three chefs all let me order the dishes first, and then they make the dishes they think they are good at. Only Mr. Guli refused my ordering request and was only willing to make me two small snacks, which are the Ruyi Rolls and Golden Siew Mai that I will write about next.
Readers who have read my previous food reviews will probably be familiar with Ruyi Rolls and Golden Siew Mai. These are Master Tan Wenyan’s specialty snacks. When Master Tan Wenyan was still alive, these two kinds of snacks were not uncommon, and the prices were very affordable. Although the quantity was small, as long as you were willing to spend a little money, you could always have a taste. It is precisely because of this that I will inevitably appear a bit harsh when reviewing these two dim sum dishes.
Using a hundred-point system as the criterion, I could barely score 80 points for Ruyi Juan. To be fair, making Ruyi rolls is not very difficult. Only the cross-cut moiré patterns and the heat during frying test your skills. The rare thing about the Ruyi Rolls made by Mr. Gu Li is that the Ruyi Rolls he made have the same feeling as the Ruyi Rolls made by Master Tan Wenyan, which is something that no other Baihan chef has been able to achieve. Especially the crispy feeling when you bite it lightly after entering the mouth, it is the true inheritance of master Tan Wenyan. If any diners want to relive the taste of the past, you might as well try this dish. I believe you won't be disappointed.
If Ruyi Rolls are just ordinary snacks with medium difficulty, then Golden Silk Shaomai can be called a dish...'
Xu Cheng's words and sentences were relatively simple when he wrote Ruyi Juan. It may be that when he wrote that paragraph, he had not yet freed himself from the tone of the bystander's narrative that he had written before in other people's biographies.
When it came to the description of golden silk siomai, Xu Chengcheng began to let himself go, with strong personal characteristics - large sections looked gorgeous, but were actually useless. Jiang Feng felt that it was not even as good as the description in Jiang Junlian's composition. At least Jiang Junlian's composition looked pretty good. Delicious.
While Jiang Feng was watching, he even had the strange idea that the golden silk siomai must be very expensive.
Looking at the photo of golden shumai on the side, Jiang Feng studied Xu Cheng's evaluation of Guli again.
'My evaluation of the two dim sum dishes made by Mr. Guli is the same as his colleagues' evaluation of him - calm, solid, and unremarkable. As a chef, he has very solid basic skills and extraordinary patience. This also means that his dim sum will not disappoint every diner, but at the same time, it will not surprise them.
I love and appreciate chefs with personal characteristics, because I believe that the dishes are fresh and the dishes made by everyone are different. But in Mr. Guli’s dishes, I don’t see too many personal characteristics, and they are more imitating his master Tan Wenyan.
I believe that if you are a loyal eater of Master Tan Wenyan, you will be ecstatic when you taste the dim sum made by Mr. Guli. These snacks will definitely evoke some good memories of the past for diners, but looking at the snacks themselves aside from these additional bonuses, they seem a bit mediocre, and it is difficult to see the potential of a masterpiece.
Regarding this issue, I have also seriously asked Mr. Guli himself, and he does not seem to have the idea of exploring a culinary path of his own. Mr. Guli said that like his master, he wanted to try to restore the lost dim sum recorded in ancient books. This is a lonely and difficult road. I can only wish him all the best.
I also hope that he can have better dishes in the future and will no longer be limited to Mr. Tan Wenyan’s teachings. ’
Jiang Feng seemed to have some reaction after watching it for the second time:...
Although Xu Cheng's evaluation of Guli is not very positive, he has many words!
Excluding the description of the dishes in the middle, as well as some useless nonsense, Xu Cheng basically describes the person Guli at the beginning and the end. It can be said that there are three sentences that are inseparable from Mr. Guli, which makes people feel After reading this, I was very impressed by Mr. Guli’s four words.
Jiang Feng's article seems to be very long, but after reading it, a careless reader may not remember who Xu Cheng is interviewing, whether it is Li Mingyi, Jiang Huiqin, or Chen's mother.
Jiang Feng suddenly felt that he had no position to complain for Gu Li.
Being listed on "Zhiwei" itself is an affirmation for the chef. Even if the evaluation is not high, most chefs will not mind.
As long as they can get there, it doesn't matter what Xu Cheng thinks about them.
Whether he is strong or not, you will know when the time comes by reading the list of celebrity chefs.
The other three people all got a genuine interview, but only Jiang Feng got a wonderful short story.
Jiang Feng almost shed tears when he realized the truth.
Jiang Feng silently closed "Knowing the Taste".
There seemed to be another article summarizing Tai Feng Tower at the back, 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.
Jiang Jiankang, who had already started working, saw Jiang Feng closing the magazine, thinking that his son had finished reading it, so he invited him to come over and be lazy together.
Although they came to the kitchen early and it was not working time, they still had to steal when they were lazy.
Jiang Jiankang sat on the small bench, facing the cabinet and drinking ice Coke happily.
"Er smash, have you finished reading?" Jiang Jiankang asked.
"I've finished reading." Jiang Feng was a little sad.
It's obviously a story about four people, but he doesn't deserve a name.
"When your grandpa and third grandpa come, you must read the last article to them. Your grandpa and third grandpa are too old to see the words in this book without reading glasses. Your grandpa is not worthy of being old. Huajing, I just don’t like reading. It’s inherited from your grandpa, who doesn’t like reading either! I just don’t know if your third grandpa wears reading glasses. I’ve never seen them wearing them. Hey, Xiaofeng, have you ever seen your third grandpa read a newspaper?” Jiang Jiankang went off topic while talking.
"The last article? Dad, my article has a lot of words and it will take more than half an hour to read it, right?" Jiang Feng thought it was not possible.
"It's not your article, it's the last one, about your grandfather and third grandfather. If you miss the article you want, you can go back and read it to your grandma. Your grandma likes to hear this kind of story." Jiang Jiankang raised his head and filled the can. The last few drops of coke poured into his mouth.
"It's about grandpa and third grandpa?" Jiang Feng was stunned for a moment, then realized at random that the article Jiang Jiankang was referring to, and leaned against the cabinet to open the magazine again.
He quickly found the last article, which he thought was a general summary of Tai Feng Tower given by Xu Cheng.
'Actually, the content of this article has little connection with the first four interviews, but coincidentally, the producers of the dishes I want to introduce in this article are exactly where Mr. Jiang Feng, Mr. Zhang Guanghang and Miss Wu Minqi work. Two chefs in the restaurant. The restaurant on the cover of this magazine is also the restaurant that reopened in Peking in July last year - Tai Feng Restaurant.
…’ It’s too difficult to help Boss Xu write articles (╥ω╥`)
(End of chapter)