Chapter 728 Focus
There was silence.
The three areas ABC on the first floor of Tai Feng Building will be separated by direct decorations such as vases or screens. Coupled with the distance between them, Area C is full of space for large tables. Area C can be said to be a separate area. separated blocks.
After Jiang Feng finished making chickpeas, he was really worried, so he moved a short stool and sat at the serving window. He tilted his head from a distance and wanted to stick his head out. The picture looked so silly from the outside that people couldn't help but I wondered if there was something wrong with this person's posture, and tried hard to see how the guests in Area C would react.
Everyone else was doing their own thing. The three head chefs were all cooking. After all, their dishes were about to be served. No one was paying attention to Jiang Feng, not even Wu Minqi noticed.
Ji Yue noticed it because she was coming to the food delivery window to urge the food.
The speed of serving banquet dishes is very important, not too fast or too slow. The chickpea pudding itself is not much, it is a small bowl, and you can finish it in just a few mouthfuls like you would normally eat tofu pudding. Ji Yue saw that some of the guests who were eating quickly had only a bottom of the chickpea pudding left in their bowls and were eating with a spoon. People like Han Guishan who dared to take advantage of the judges to eat in front of the national audience were already licking their spoons. Come to the food delivery window to ask whether Sun Maocai's Dinghu Shangsu has been plated. Once it is plated, they will be ready to serve.
Then Ji Yue saw Jiang Feng with his neck crooked.
Ji Yue:?
"How is it? How do the guests react?" Jiang Feng asked impatiently when he saw a living person coming.
Although he had tried very hard, he was not farsighted and couldn't see everyone's expressions clearly. He could only see that everyone was eating, and they didn't seem to be doing anything radical.
"It's pretty good, it's all pretty quiet, just..." Ji Yue thought for a while, "Just like when we ate before, we just ate and didn't talk."
"Is that good or bad?" Jiang Feng was unsure.
Ji Yue recalled how she felt when she wanted to hold Jiang Feng's legs and call her dad, and asked Jiang Feng's father to give his daughter, who was older than him, a bowl of chickpeas every now and then. She said very reservedly: " It’s so delicious that I don’t even want to talk.”
"Lao Zhang is the kind of person who doesn't even want to talk when he's standing next to you." Ji Yue added.
Jiang Feng suddenly realized that it was really delicious.
"Go and ask Chef Sun if the Dinghu Shangsu is ready. We can prepare it here," Ji Yue said.
Jiang Feng took a look at her: "Okay, the dishes are being arranged. Let your people come over."
Ji Yue quickly waved to the young and beautiful waiters to come over and serve the dishes.
What Jiang Feng didn't know was that the true feelings of most diners were more exaggerated than what Ji Yue said.
Because Ji Yue entered the industry early, it can be said that she started working as a waiter due to poverty as soon as the healthy stir-fry restaurant opened. Although she had no money, she did not eat less. When she was in City A, Ji Yue had tasted a lot of the old man's cooking skills. She even tasted Sun Guanyun's eight-treasure chestnut pigeon. The staff meals on weekdays were all cooked by Jiang Jiankang, plus the rich ones I have eaten a lot of really good food during my time, and my mouth has become much more sophisticated than the average eater who can eat well.
Ji Yue lives upstairs above Jiang's family, and she can eat whatever everyone cooks during their breaks. In addition, Zhang Guanghang likes to ask Ji Yue to try it when he is practicing cooking in Fenyuan and can't find the judges. Ji Yue was actually a restaurant foreman who had seen big storms before she knew it.
When she first tasted the chickpea pudding made by Jiang Feng, she felt it was so delicious that she was speechless, let alone these rich diners who might not be as good as her.
Not only was he aphasic, he opened his mouth to praise him after eating but didn't know how to praise it.
Many diners have never felt so regretful that they are so uneducated. When they want to praise the dish, they can't find the right words. They feel that all the words they usually say to praise this chicken and bean curd are insulting it.
Many diners experienced an unprecedented second-by-second experience in just a few minutes.
Because of the special buff of Chickpea Flowers, the buff is triggered while eating. After triggering, the taste sensitivity increases and the corresponding tongue can taste more wonderful flavors. The tongue that tastes the taste every second can’t wait to spread these flavors to the brain. The wonderful. There were young and old diners present. The young ones had normal tastes and had better tastes, while the older ones had begun to deteriorate to a certain extent. This wonderful experience was definitely an unforgettable impact for them.
Taste impact.
How does it feel when a dish gets better and better the more you eat it?
That's probably what it feels like.
The first time I tasted it, I felt it was very delicious, but as I got to know it more deeply, I found that it was actually more delicious than what I had eaten a second ago. It became more delicious every second, and every touch of my tongue was a new one. A whole new feeling.
What does this feel like?
Heaven is nothing more than that.
There is no other dish in this world that can give diners such an experience except chickpea pudding.
Xu Chengdu was speechless.
The world's most famous and authoritative food critic, even when he was eating the Yan'an Wing mat made by Peng Changping himself, he took the time to express his appreciation to the chef after finishing a bite. Now he can't.
As we all know, Xu Cheng has a good tongue.
It is this good tongue that allows him to eat many exquisite and delicious dishes with some little secrets hidden behind him, making him a food critic who is convinced, loved and even respected by chefs all over the world. This love and respect are not It can be made just by money and love for food.
Han Guishan also likes to eat, and Han Guishan is also rich. He is very rich now. After the Good Taste Cooking Competition was held, he took advantage of this wave of east wind to expand the market. In just one year, good taste soy sauce occupied half of the domestic soy sauce market. Other seasonings also bloomed in many lines, even In Peking City, people who are engaged in related industries should not call Han Guishan "Mr. Han" when they meet him.
But he is still famous for not knowing how to eat because of his special taste.
The small bowl in front of Xu Cheng was empty.
He looked at Han Guishan, who was sitting very reservedly next to him but had just finished licking the spoon. For the first time, he was very envious of his friend's consistent image of being so unkempt that he could lick the spoon casually, but he couldn't.
Xu Cheng actually wanted to lick the spoon.
He had never felt like this before.
As a good food critic, he knows there are layers to a dish.
Excellent chefs can make dishes rich in layers, and even have front, middle and back notes like perfume to give the dishes an aftertaste. But today's chickpea pudding went beyond his previous knowledge of similar dishes.
First of all, he didn’t know that chickpea pudding can also be made with layers.
Secondly, the level of chickpea pudding he ate today was completely different from what he had eaten before.
In his understanding, the layers of a dish are like a mango lasagna. You can see these layers. The reason why there are layers is because of the different cooking methods and placement of various ingredients. Those layers are visible and predictable. After eating, you can analyze why there is such a layered feeling and what ingredients were used and what was added.
He couldn't analyze this chickpea pudding at all, and he didn't want to analyze it.
Xu Cheng felt that this chickpea flower was like a budding rose. It was just a bud when it was first eaten. Then the bud opens little by little on the tongue, unfolds, slowly, beautifully, and fully blooms.
And the tongue is the witness.
"Hey." Xu Cheng sighed for no reason, including a sigh of relief.
"What are you sighing for?" Xu Cheng's sigh made Han Guishan confused. He now felt that this chickpea pudding was so delicious. After finishing the meal, he would send a WeChat message to Jiang Feng to make a reservation.
Tomorrow, Han Guishan will eat this chickpea pudding!
"It's nothing, I just think I'm quite lucky." Xu Cheng sighed.
"Ah?" Han Guishan was even more confused.
"I actually have Jiang Feng's WeChat account. I'm afraid it won't be so easy to add Jiang Feng's WeChat account in the future." Xu Cheng whispered.
Han Guishan:? ? ?
I also have Jiang Feng WeChat. I added it earlier than you. I had Jiang Feng WeChat a year ago.
Just as Xu Cheng was speaking, Peng Changping put down his spoon.
He also finished eating.
Xu Cheng looked at him and asked: "Master Peng, what do you think?"
Peng Changping smiled. He had just experienced a wonderful dining experience that was no less wonderful than Xu Cheng's. Perhaps his experience was even more wonderful than Xu Cheng's: "The younger generation is scary."
"I remember Jiang Feng has been learning cooking from you some time ago, right?" Xu Cheng asked.
Peng Changping nodded: "Yes, I have been practicing soup stock for several months. At that time, I persuaded him not to practice it and it was already very good. Now it seems that he has not listened to me, otherwise I am afraid there will be no such dish."
Xu Cheng didn't know that he wanted to do this again: "How do you feel now?"
"Now I regret not confiscating him as a closed disciple." Peng Changping joked.
"It's too late to collect it now." Xu Cheng said with a smile.
Peng Changping shook his head: "If I say this now, it would be a bit too much. I am not qualified to be his master."
Xu Cheng was stunned.
The two spoke in low voices, and the surroundings became lively again. Except for a few people who were close to Peng Changping, no one heard their conversation. The person who heard it didn't say anything but just wondered in his mind who this old man was. He sounded like he had a great background.
Soon, the second dish, Dinghu Shangsu, was served.
This time, the waiter who served the dishes introduced it, specifically emphasizing that this dish was made by Sun Maocai.
If not, everyone's attention would definitely be attracted by this dish. Dinghu Shangsu is originally a top-grade vegetarian dish. Shangsu itself means high-end cuisine. It is a famous Cantonese dish, steamed vegetables, using seasonal vegetables. The presentation is very beautiful, and it is made by Sun Maocai. It should be everyone's focus no matter where it is.
It's a pity that this time, Dinghu Shangsu's limelight was somewhat robbed.
Everyone is asking the waiter.
"Who made that chickpea pudding just now?"
Everyone is asking.
"Who is Jiang Feng?"
"Why haven't you heard of this master before?"
"Who do you study under?"
Those who have some memories of Jiang Feng will tell the people around them that Jiang Feng should be the chef who made the yam, and praise Jiang Feng's yam. Those who know more will praise him for being on "Zhiwei".
One of the lucky diners who came through the lottery was a student at the Academy of Fine Arts. He joined in and enthusiastically praised Jiang Feng’s pure meat wontons. The diners who didn’t know why also agreed that they must try it next time they have the chance.
No matter whether everyone was asking or answering, it was Jiang Feng who was talking about.
Everyone is discussing Jiang Feng, and he deserves to be the focus. (End of chapter)