v2 Chapter 202： We are not familiar

Zhang Guanghang still remembers the shock brought to him by eating peach blossom for the first time 20 years ago.

His mother Zhang Mengxuan was a pianist and lived in Europe since she was a child. She didn't even speak Chinese well. The most important thing in his mother's life is the piano. She is a musician, living for art, noble, elegant, inhumane fireworks, and even weak, her husband and son are in front of the art that she loves and is willing to devote her life to. Not worth mentioning.

His father, Bono Duran, was a serious, stubborn, and even confessed man. Bono Duran is very arrogant and insists that French cuisine is the most perfect and best noble dish in the world. He refuses to blend, refuses to communicate, and refuses to innovate. In recent years, some even used the cocoon to bind themselves and draw the ground as a prison.

His relationship with his parents was very weak, and he had almost no communication with his mother. His communication with his father was basically in the kitchen. Zhang Guanghang lived with his grandfather when he was a child.

Before he came to Peiping for the first time at the age of 7, he didn't speak much Chinese, and he only taught a few basic phrases.

He would go to Peiping with his mother and grandfather because his grandfather had advanced lung cancer and was dying of it. He wanted to go back to his hometown to have a look before he died.

Xia Muyi ’s private restaurant was taken by his grandfather. Taohua Pan was the first Chinese food he ate. When Xia Muji poured the juice on the dish, the hot pot was accompanied by the hot soup. open.

"Boom," not only the pot, but his inner desire.

He wanted to learn this dish, he wanted to worship this chef as a teacher, and he wondered why my grandpa would love a place for decades.

Although his mother had always been fascinated with art and cared for his loved ones, he respected his decision, even though he was only a 7-year-old child.

His mother and grandfather returned to France. At the age of 7, he stayed in Peiping and worshiped Xia Muyi as a teacher.

From the age of 7 to 19, for a full 12 years, he not only learned vegetables, but also culture, tradition, and spirit.

Now he is 27 years old, he can already understand why his grandfather had to drag his sick body, not far away, and he was so painful every night that he could n’t sleep, but he had to go back to Peiping to take a look. Going to recover a restaurant that has long been a derelict.

Now, Xia Muzhen is as ill as his uncle, and has been seriously ill for a long time.

His grandfather laughed without regret. He was an apprentice to Xia Muyi, and naturally he wanted to help Master complete his last wish.

Zhang Guanghang looked at Jiang Feng. He was still wrapped in a thin gauze on his left hand, and had some inconvenience.

Jiang Feng was staring intently at the casserole, adding ingredients to it.

Zhang Guanghang removed the fascia from the pork loin and cut it into thin slices.

Master Tai Fenglou will be very happy to have such an heir.

If there are 4 people on the field, if there is no accident, Wu Minqi will be the first one to complete it.

The ants said on the tree that it was white, it was minced meat noodles, a standard Shudi home-style dish. It is difficult to cook well, and test the skill of the chef. But in fact, it doesn't take much effort. In the case that all the ingredients are prepared, it can be cooked in up to 20 minutes.

Zhang Guanghang's peach blossom pan is still in the process of processing ingredients, shrimps and meat pieces are still marinated, winter bamboo shoots and tomatoes have been cut into diced the size of green beans.

Guli still maintained his slow snail-making speed, kneading the dough, slicing it into a circle and squashing it, doing the preliminary work of rolling the siu mai skin.

Jiang Feng's egg and lean meat porridge has been cooked in the casserole. He started the great career of carving carrots again, and strived to sculpt all the characters in Pig Peggy's appearance during the porridge. Just be neat and tidy.

Wu Minqi's ants are almost out of the pot.

It's not as good as Wu Hanxue's cooking in a healthy cooking restaurant these days, but it can be considered very qualified. Carrot grains, meat foam, green onion **** foam, and watercress paste are evenly hung on the fans. The color is bright and red, which is very tempting when you look at it.

Out of the pan.

Wu Minqi raised her hand.

Coulee continued to slowly knead the dough.

Zhang Guanghang grabbed the shrimp and meat slices and looked at the degree of marinating.

Jiang Feng is carving the first pig Peggy intently.

The ant went up the tree to the judges.

Han Guishan is no stranger to this dish. In the early years when he was a merchant in Shudi, he tried all kinds of methods. Nowadays, he can make any meal on the street. The taste varies, but the appearance is different. Very different.

"It looks good." Han Guishan clamped his chopsticks.

"It's good, very authentic." Zhu Chang agreed.

"The special dish of Wu Hanxue is that the ants get on the tree. Her daughter said that she could not do it without losing her face." Wu Deyan also tasted it.

"It's just a pity that Mr. Wu's boiled cabbage, no one has his level now, he's too old to make it often." Xu Cheng regretted a little.

"Speaking of boiled cabbage, I remember that Shudi should be more famous and harder." Pei Shenghua joined the group chat.

"Chicken Beancurd? Does that chicken-shaped beancurd look the same as Douhua, but is the dish with chicken flavor?" Han Guishan asked.

"Oh, Boss Han, have you eaten it?" Pei Shenghua was interested. "Now that MSG chefs are unwilling to learn to make chicken sauce, beancurd and boiled cabbage, boiled cabbage is a national banquet dish. There are really few chicken sauce beancurds. I remember that there was a master of Shudi in Shudi a few years ago. The chicken sauce beancurd is called a must. You ca n’t see chicken when you eat chicken, but you ca n’t see meat when you eat chicken. Brother has eaten. Well, what's the name of that master? I don't remember what it was, but it seems like Jiang. "

"MSG? Oh." Xu Cheng said disdain. "Give them MSG, they can't make boiled cabbage and chicken sauce and bean curd, excuses."

"Is the teacher you said to be the one from the state-run hotel in the provincial capital of Shudi?" Zhu Chang asked. "The one with a special name made of chopped peppers and fish heads, specially for entertaining foreign guests?"

"Yes, yes, that is, the talent of an apprentice is particularly bad, and he hasn't learned anything. But he hasn't heard from him for many years, maybe he has passed away now. Mr. Xu has a wide range of knowledge and people he knows Should you know more? "Pei Shenghua asked.

"I have only heard that the road in Shudi is not easy to go. When I searched, the teacher had been away from the provincial capital for many years, and there was no news for a long time." Xu Cheng looked regretful.

Han Guishan was eating ants on the tree while listening to them, and it felt a bit wrong. How did he feel that the godly Shu Shu master they said was Jiang Yuanchao.

"Is the teacher you said Jiang Jiang Chao?" Han Guishan asked.

"Yes, yes, that's what I call it!" Pei Shenghua patted his thigh. "Boss Han has done business for so many years in Shudi, and he must know this master."

"He hasn't died, Jiang Yuanchao is the third grandfather of Jiang Feng." Han Guishan put a mouthful of ants on the tree and looked at the audience while watching ~ www.novelhall.com ~ pointing at Jiang Wei in the third row. Ming Dao said, "Did you see that, the old man in the third row, the thin one? My wife used to be a waiter in their state-owned hotel."

Five remaining reviewers:? ? ?

!! !! !!

"Why didn't you tell me before?" Xu Cheng didn't expect to go through a large circle. Master Jiang, who he longed for, was right in front of him, "I remember I mentioned this to you some time ago."

"I don't know what you're talking about is this master Jiang. There were more chefs with the surname Jiang in the provincial capital of Shu. Then, didn't you see it in the shop last time? You didn't recognize it! "Han Guishan started to shake the pot crazy," I said hello at that time, you just didn't care. "

Xu Cheng's eyes became worse.

"Furthermore, he and I are really unfamiliar. He is my wife's long-time colleague and not mine. He hasn't contacted for many years." Han Guishan saw Xu Cheng's expression quickly remedy, "but it is okay to contact now. In fact, my wife will still call and greet me on these holidays. "

Pei Shenghua: ...

"I did not expect that Jiang Feng's players are also homeschooled." Pei Shenghua lamented.

Speaking of the origins of family studies, Xu Cheng remembered the Taifeng Building that he ignored at a glance when he looked at the information before.

"Our reward was the 1st special interview for Zhiwei, right?" Xu Cheng asked.

Han Guishan :? ? ?

Isn't it a cover promotion? When is there a special interview?

"It looks like it." Han Guishan said that you are happy.

"I think the cooking skills of these players are very good. It's better to do a special interview." Xu Cheng smiled. "It looks like there will be two sessions in Asia this year."

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