v2 Chapter 317： Wire drawing yam A + grade

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When Xu Cheng drank the second glass of water, Jiang Feng's drawing yam also came out. Fastest update ┏Ⅹ④③⑨⑨┛

The yam must be eaten while hot. Xu Cheng has just been sweated by two bites of Mapo Tofu, and now he needs a sweet treat.

Although eating sweet does not relieve the spiciness, what does it have to do with him Xu Cheng? He wants to eat sweet right now.

Jiang Feng's drawing of yam, Xu Cheng couldn't be more familiar.

He witnessed the beginning of the dish and thought that the beginning of the dish was the pinnacle.

Once the chopsticks stretched out, they pulled out long and thin shreds of sugar.

Xu Cheng likes this brushed feeling, as if it is the only way to eat the yam of yam, and it is only when he sees the yam on the chopsticks that pulls the slender wire, and then he feels that he is eating the yam of yam.

Entrance, bite down.

Xu Cheng knew he was wrong.

Jiang Feng's drawing of yam in the good taste cooking contest is not the peak, but just the beginning.

Even though his tongue is still tingling, the sequelae left after eating Mapo Tofu may have an impact on his judgement of food, but this does not prevent him from tasting Jiang Feng's progress in the production of yam.

For the first time, Xu Cheng had doubts about his tongue.

He wondered if the spicy taste of Mapo Tofu had not yet dissipated, which caused a problem with his tongue. He actually felt that the piece of wire yam he had just taken was enough to be called a masterpiece.

Xu Cheng put down his chopsticks and took a sip.

He rinsed his mouth very seriously. He wanted to wash off all the taste in his mouth with water, including hemp, and carefully went to Pinjiang Feng, a shredded yam.

After returning from the mouthwash, Xu Cheng picked up the chopsticks again, picked up a piece of wire yam, and watched it pull out the filament.

Crispy, fragrant, sweet and soft.

This dish covers almost all the advantages of Chinese desserts.

There may not even be disadvantages.

Xu Cheng hasn't eaten similar dishes. When he took the staff of "Knowledge" to the United States to interview Peng Changgui eight years ago, he thought that the table that Peng Changgui had personally cooked for him is what Chinese food can do now. The pinnacle reached.

That year Peng Changgui was almost 80.

Peng Changgui has been learning cooking with his father since he was 6 years old. He never put down his kitchen knife one day for more than 70 years. I am afraid he has moved to the United States and has not set foot in the kitchen for several years, but he is still a well-deserved figure in the Chinese food industry.

Even if it was Sun Maocai, such a person who was so shocked that he surprised the whole culinary industry, Xu Chengdu did not think he could surpass Peng Changgui.

But now, Xu Cheng actually feels that Jiang Feng can reach the same height as Peng Changgui, and even go farther than him.

Some people have been chefs all their lives, even if they are regarded as famous chefs, they cannot be called masters.

But Jiang Fengguang can make people call him master with this piece of drawing yam.

A 21-year-old master is dauntingly young.

Xu Cheng used to think that chefs can't tell the difference, different cuisines, different areas of expertise, and different dishes. How can such a complex and changeable career be separated from the first and second?

But he now thinks that maybe the chefs can really come first.

Tai Feng Lou has Wu Minqi, Zhang Guanghang, and Jiang Feng, three promising young chefs. Maybe they can really become the first restaurant in the world.

"Ding, get the approval of a customer, the task progress (510)." The game prompt sounded.

Jiang Feng was about to hide his surprise.

From the moment the dish came out of the pan, he knew that this dish would satisfy Xu Cheng, but he didn't expect Xu Cheng to be so satisfied that Taifeng House was the number one restaurant in the world.

Jiang Feng looked at the yam in front of him.

[Drawing yam a + grade (pseudo)]

A brand new level, a higher level than level a.

Afterwards, Jiang Feng was a little bit drifted.

For a chef, nothing is more praiseworthy than a top diner's affirmation.

Even if the real reason behind this affirmation is that the game helped him to hang, Jiang Feng is still very floating.

Jiang Feng floated off today's interview, floated off the evening business, and floated back home.

Before falling asleep, Jiang Feng seemed to float in the clouds.

Tomorrow he must make a grade of Yunji!

Jiang Feng was dreaming while floating.

In the early morning of the second day, Jiang Feng and Wu Minqi went to the breakfast shop in front of the community to buy croissants, and then went to Taifeng Building.

One morning, even nine sets.

Jiang Feng has not experienced such a tragic rollover for a long time.

Wu Minqi, who had tasted Jiang Feng ’s nine-pan chickens, was puzzled.

"You don't make any difference in these few chickens." Wu Minqi said, "You have been wrong, where is it wrong?"

Jiang Feng didn't know what was wrong, and he had never eaten real chicken.

"It just feels wrong, it's the feeling. I always feel that this dish should taste better than this." Jiang Feng said.

Wu Minqi couldn't understand his thinking and continued to carve watermelon.

Since the carving of watermelon yesterday afternoon, Wu Minqi has been deeply in love with carving watermelon and indulged in it. Various shapes, various patterns, no matter how complicated or complicated, they will be sent to Comrade Wang Xiulian for pre-dinner and post-fruit after the carving.

Jiang Feng's rollover continued until the end of the interview.

Something like rollover is used to turning over.

During this period, Jiang Feng repeatedly researched Cao Guixiang's teaching video about making chicken, and felt that there was nothing wrong with her approach. Many appraisers, such as Wu Minqi, Zhang Guanghang, Ji Xue, Zhang Weiyu, Sang Ming, Han Yigu, Tang Tang, and other excellent staff members of Taifeng Lou, come to taste his chicken, even Jiang Jiankang Wang Xiulian, the two masters and the manuscript made Xu Cheng so satisfied that Chen Xiuxiu who had come to Taifeng Lou for dinner did not miss it.

Everyone asked him the same question.

"What flavor do you want to make?"

Jiang Feng didn't know what flavor he wanted to make, he didn't even know what the taste of Yunji was.

Cao Guixiang, the maker of Yunji, has passed away, and those who know the flavor of Yunji cannot tell.

Jiang Feng didn't ask Zhang Yunyun, but even Zhang Yunyun couldn't tell what the taste of chicken was.

Yun chicken is a childhood taste of Zhang Zhiyun, he is now a young man.

In recent days, Jiang Feng has stayed in Taifeng Building and fighting chicken late at night. Wu Minqi did n’t stay with Taifeng Building because he was addicted to carving watermelon. Instead, he went home and carved watermelon. After all, Comrade Wang Xiulian who eats watermelon is going to work on time .

Now, every night, I don't get off work on time ~ www.novelhall.com ~ Zhang Guanghang is here to accompany Jiang Feng with the chicken in Taifeng Building.

He also got on the chicken bar.

Like Jiang Feng, Zhang Guanghang encountered bottlenecks in preparing dishes.

The bottleneck of Jiang Feng is the childhood taste of others, and the bottleneck of Zhang Guanghang is his childhood taste.

In the past few days, the staff members of Taifeng Building have eaten chicken every day and snored. The mouth is either the taste of chicken or the taste of Saffron chicken.

After a few days of meaningless struggle, Jiang Feng and Zhang Guanghang also realized that their efforts were futile and would not have any gains or effects.

The two decided to take a day off for themselves, go out to relax, relax, and change their minds, maybe there will be new gains.

Zhang Guanghang chose to climb the mountain, and Jiang Feng chose to go to Renyi.

For several days, I have n’t brushed up the mission of Renyi ’s small kitchen. It ’s time to explore some new mice.