Chapter 466 Tai Feng Tower (Part 2) (4000 words)
‘I have spent so much time describing Mr. Jiang Weiming’s superb cooking skills before, but now that it is Mr. Jiang Weiguo’s turn, I naturally cannot favor one over the other. The life experience of Mr. Jiang Weiguo is also legendary. Although he is the seventh son of Master Jiang Chengde, Mr. Jiang Weiguo was only a 10-year-old child when his family moved away from Peking due to war, so he did not learn much. The skills of Jiangjia cuisine.
After that, Mr. Jiang Weiguo traveled all over the country and basically dabbled in all kinds of cuisines. He was not only proficient in red pancakes, but also white pancakes. He was a rare all-round chef with superb skills. I would like to mention here that the third son of Mr. Jiang Weiguo also works in the kitchen of Tai Feng House. It is a good story for father and son to join the army. It is even more rare for three generations of grandparents to work in the kitchen of the same restaurant at the same time. It's even a wonder.
Mr. Jiang Weiguo is very good at cooking pork dishes. According to his son, he is not only good at cooking pork dishes but also good at raising pigs. It's a pity that Mr. Jiang Weiguo hasn't raised pigs himself for a long time because the restaurant is very busy after reopening, so I didn't have the opportunity to see what the pigs that have been praised by many professional chefs look like.
I must have whetted the appetite of all readers after seeing this, because pork dishes are really a very broad concept. A random passerby on the road can blurt out more than a dozen different pork dishes without any duplicates. Mr. Jiang Weiguo also specializes in a wide range of pork dishes. Even when I asked him to try a few of his specialty dishes, he couldn't decide for a moment and made me six or seven different types in one go. The flavors, even the different styles of pork dishes. This made me couldn't help but secretly praise his good physical strength. I thought that maybe when I reach the age of 84, it is still unclear whether I can hold a spatula.
Since there are so many dishes, I will only pick two dishes that impressed me deeply to tell you about them.
The first dish is the nine-turn large intestine. This is a very classic Shandong dish and a rare dish with all five flavors. I have eaten it in many famous restaurants. The nine-turn large intestine made by Mr. Jiang Weiguo is particularly impressive to me because it is a rare nine-turn large intestine with a strong sauce. This plate of nine-turn large intestine is red and translucent, soft and tender, and very chewy after you eat it. The ingredients are very heavy, but not too salty. It is mainly salty and supplemented by sweet and sour, and even the bitterness and spiciness in it will not be overwhelming. When you chew it carefully, you can really taste the flavor of Jiuzhuan, as if you are refining the elixir in your mouth. Eating this dish is like taking the Nine-turn Golden Pill. It is a very authentic yet unique Nine-turn large intestine dish.
If I were to rate this dish, I think it should be above 90 points. It is a good nine-turn large intestine, but it is definitely not the best. After all, it is such a big dish. Famous dishes have always been a battleground among military strategists in Shandong cuisine. Many masters of Shandong cuisine are very good at this dish. Although there is no need to make a special trip to try it, if you happen to be interested in coming to Tai Fung House for a casual meal, you might as well try this dish. You will never be disappointed.
The second dish is a very common home-cooked dish - Guobao Pork. Because this is the first time I introduce Guobao Pork in "Zhiwei", I might as well tell you the origin of this dish in detail. Guobao Pork was originally a savory flavor of charred pork strips, but later it was changed to a sweet and sour flavor to cater to the tastes of foreign guests. It sounds like a big change, but I actually prefer sour and sweet flavors compared to the salty and fresh flavors of the past, at least when I was young.
Although Guobao Pork is a home-cooked dish, it is also a home-cooked dish that tests fire skills. Perhaps because it is too common, I rarely see this dish in high-end restaurants, but eat it more often in small roadside restaurants. Compared with the Guobao Pork that people often eat in the past, Mr. Jiang Weiguo's Guobao Pork is very unique. He seems to have used a special method when marinating, making the meat very tender and delicious.
The skin of the pot-baked pork fried at high temperature is golden and crispy, and it looks even more tempting after it is thickened with sweet and sour sauce. I have eaten a lot of pot-roasted pork that relies solely on the gravy to enhance its flavor. The gravy tastes very good, but if the gravy is removed, the pot-roasted pork itself can even be called dull and tasteless. But this Guobao Pork does not have this problem at all. The outer skin is crispy, the gravy is sweet and sour, and the inside is salty and fresh. It feels a bit like the original charred pork strips, but not exactly the same.
If there are diners who don’t like sweet and sour dishes and just want to try the original Guobao Pork, I suggest you note that no gravy is required. Because even if the sweet and sour sauce is removed from this pot of pork, it is still a highly complete and delicious dish.
It can be said that this is a pot roast pork that has been improved with the chef's own characteristics. If I were to give a score, this Guobao Pork would undoubtedly receive a score of over 90 points or even close to 95 points, a high score that is worth trying. Of course, the price is very unusual. If you just want to try ordinary home-cooked food, the price of this dish may exceed your expectations.
In addition to these two dishes, Mr. Jiang Weiguo also had some other dishes that stood out to me. I recommend braised lion head, Fengjing dinghoof and lychee meat. If you are interested, you can try them.
Compared with Mr. Jiang Weiming, Mr. Jiang Weiguo's cooking skills may be slightly inferior. Although there are many good dishes, there is no really special signature dish. This may also be related to his early experience. In the early years, Mr. Jiang Weiguo traveled around and studied under many masters. Among them were famous masters and some masters in ordinary restaurants on the streets. He learned a lot and was not very good at it. Dishes. But what surprised me was that Mr. Jiang Weiguo showed very strong personal characteristics in his dishes. Under normal circumstances, it is difficult for chefs who have learned a lot to refine their own personal style, but Mr. Jiang Weiguo did it completely. different. Even though the dishes he cooks may be from completely different cuisines and completely different cooking techniques, as soon as you taste them you will have a feeling of "Ah, this is the chef".
Mr. Jiang Weiguo is very good at large dishes, especially meat dishes. It seems that big fish and meat are his favorite. (Although for health reasons, I think I should eat more light dishes, but often only meat dishes can reflect the beauty of meat.) According to his third son, Mr. Jiang Jiankang (also the chef of Tai Feng House), For more than ten days every year from New Year's Eve to Lantern Festival in their family, only Mr. Jiang Weiguo can be in charge of the ladle. This is a reflection of family status. Perhaps it is precisely because of this domineering and even flamboyant personality that we can enjoy such domineering and even flamboyant dishes.
In addition to these two very old head chefs with superb cooking skills and the three chefs I mentioned above, Tai Feng House also has a very outstanding young chef-Miss Ji Xue. It is worth mentioning that Miss Ji Xue also participated in the cooking competition organized by my friend Mr. Han Guishan. Although she unfortunately stopped in the top eight, she is also a young chef with superb cooking skills.
Here I have to admire the magic of the cooking competition organized by my friend Mr. Han Guishan. He is a person who does not know how to appreciate food at all. (I don’t mean to be disparaging, but his taste is really unique) This competition is only a competition with little reputation, but it can include so many outstanding young chefs at the same time. Here I hope that he can hold more cooking competitions in the future. If every cooking competition he holds can discover so many outstanding young chefs, then I believe that the definition of cooking in the future will be exciting.
Maybe I have said too much off topic, so now let me talk about Miss Ji Xue again. Miss Ji Xue is also a person who is not good at words, very shy and low-key, but her dishes do not allow her to be low-key.
Her specialty is Wa Tan Huadiao Chicken.
I believe this dish is familiar to everyone. I spent my whole life writing and literary skills describing the deliciousness of this dish in the first issue of "Knowing Taste". This dish was once the glory of the Chinese food industry and was created by the late Cantonese cuisine master Mr. Tan Weizhou. Because of her cooking skills and age, Miss Ji Xue's Huadiao Chicken is obviously not as good as Master Tan Weizhou's, but she has both skill and skill, and the only difference is her cooking skills. Miss Ji Xue is now just a little girl under the age of 20. In addition to Watan Huadiao Chicken, I also tried some of her other dishes. I won’t recommend it here because it really doesn’t have any special features, but the cooking skills are still good, at least compared to young chefs of the same age.
If any of the readers here are loyal fans of Master Tan Weizhou, then I suggest you make a special trip to Tai Feng Restaurant to try the Huadiao Chicken made by Miss Ji Xue. This familiar taste will definitely move you to tears. After all, there is nothing in this world that makes people more ecstatic than finding something lost.
At the end of the article, let me talk about Tai Fung House, a restaurant. This is a restaurant that is both ancient and young at the same time. It is rich in history, but at the same time it is full of youthful vitality. It has gone through many ups and downs, but now it has begun to grow again like a child. The same goes for the chefs in this restaurant. There are two elderly chefs who are like hidden masters, and there are also a group of very young chefs with unlimited futures.
This is a restaurant that can constantly give people surprises. I have been involved in the food critic field for so many years. I have seen many restaurants that have experienced great success gradually fall from the altar due to the departure of their chefs. I have also seen many unknown restaurants with my own eyes. Thriving. I like the word inheritance very much, and I also hate that many old stores that I once admired and even loved have abandoned inheritance. I even regret that inheritance cannot be seen in many new stores that are very trendy and popular. I hope that the legacy of this restaurant can continue to be passed down, with the new and the old alternating, endlessly. ’
Jiang Feng, who had read the entire article:...
As the real boss of Tai Fung House, Xu Cheng was naturally very happy to endorse Tai Fung House so hard. Jiang Feng believed that if Ling Guangzhao was the boss of Tai Feng Building, he would be so happy that he would go crazy and even want to run naked on the street.
However, he understood the truth, so why did Ji Xue seem to have more pages than him?
He had just calculated that if the part where Xu Cheng helped Han Guishan advertise and the punctuation were included, the description of Ji Xue would have a total of 600 words.
That’s 600 words without describing the food.
Xu Cheng's summary of him is only 313 words.
Jiang Feng, who even began to care about the number of words, fell into a tangle.
"Smash it, smash it." Jiang Jiankang shook Jiang Feng, who was immersed in numbers again, "Have you finished reading? Remember to give a small chapter after reading it. I think it's hard for him to look like that."
"Ah? Finished reading." Jiang Feng looked up and found that there were many more people in the kitchen just after he counted.
Ji Xue has finished reading "Zhiwei" and started to work. The book "Zhiwei" in her hand has already reached the hands of Zhang Weiyu and Han Yigu, who are reading it together. Sang Ming wanted to join in, but his head couldn't fit in.
Zhang Guanghang was trying to read the magazine with Wu Minqi, but there was already Tangtang next to Wu Minqi, and Zhang Guanghang couldn't squeeze in. He could only use his height to stand behind them and read the magazine from a bird's eye view. Jiang Feng estimated that he Nothing can be seen from the angle.
It's really hard to imagine that there is still room for Zhang Guanghang's face to fit in.
This shows how shameless the back kitchen of Tai Feng House is, or how unattractive a handsome guy who already has a girlfriend is.
"Lao Zhang, do you want to read it?" Jiang Feng raised the magazine in his hand.
Zhang Guanghang walked quickly to Jiang Feng, twisting his neck as he walked. It was obvious that he was in pain from the position just now.
"Thank you." Zhang Guanghang took the magazine, and Sang Ming rushed over after hearing the news, but was overtaken by another water station member who did not have a name.
In such a huge kitchen, there are only three magazines to read.
"Didn't you stop by the newsstand to buy something when you came here? I remember that "Zhiwei" was sold at every newsstand, right?" Jiang Feng asked curiously.
"I've gone, it's out of stock." Zhang Guanghang said helplessly, burying his head in reading the magazine.
Sang Ming had no magazines to read, so he could only start chatting with Jiang Feng: "There is a newsstand near the house I rented, but it was not convenient, so I thought of buying it at the newsstand here. I didn't expect that when I went there The boss told me that it had been sold out a long time ago. He also told me that the magazine could not be sold originally, but he did not expect that this issue would sell so well. He said that he would not restock until noon. "
Jiang Feng did a simple calculation. He bought one, Ji Xue bought one, Jiang Jiankang bought one, and Grandma Jiang bought one. In this way, there were 4 out of 5 books. No wonder Sang Ming and the others couldn't buy them. arrive.
It’s all because the rent in this area is too high, and there is only one newsstand.
Jiang Feng originally wanted to chat with Sang Ming for a while before going to work, but Wang Xiulian called him out.
"Xiao Feng, have you been in contact with Sun Jikai recently? I saw an article at the back of "Zhiwei" that seems to be about their Jubaolou. Go ask them how the prices of vegetables are generally set. I have to refer to it to see how to increase the price." Wang Xiulian was holding a brand new copy of "Zhiwei".
5 copies are complete. (End of chapter)