v3 Chapter 458： Jiang Feng articles (4,000 words)

When Jiang Feng and Wu Minqi arrived at the back kitchen of Taifeng Building, they found that everyone in the back kitchen was reading a book. At that moment, Jiang Feng felt as if he had returned to high school. Now he is not entering the classroom of Taifeng Building but studying in the morning.

Although there are only Jiang Jiankang and Ji Xue in the back kitchen.

Comrade Jiang Jiankang sat down at the door with a small bench, bending his back and squinting his eyes, approaching the study of Zhiwei Magazine with intensive expression.

This state of serious reading is undoubtedly different from the students who are temporarily holding hands in the library near the end of the period.

Jiang Feng was shocked.

Comrade Jiang Jiankang, as the son of Grandma Jiang, has inherited the characteristics of Grandma Jiang who did not like to study. She has been a school prison since she was a child, and she wanted to escape from the gate. In order to study hard without reading books, Jiang Jianguo, who was better than him, became the only designated heir of the culinary master, and also briefly won the position of chef of the state-owned restaurant.

Although a large part of the reason is because Comrade Jiang Jianguo gave up.

In Jiang Feng's memory, Comrade Jiang Jiankang never touched the book. When he was young, Jiang Feng suspected that his father was allergic to the book.

Now, Comrade Jiang Jiankang, who may be allergic to books, actually carefully reads "Taste of Knowledge". Jiang Feng felt this situation. If Jiang Jiankang's elementary school teacher saw it, he would be moved to tears.

"Dad." Jiang Feng was very touched, and walked forward with the magazine, "Let one let me through."

Comrade Jiang Jiankang sat at the door and blocked the road.

"Xiao Feng is here." Jiang Jiankang said, leaning over to give way to Jiang Feng to hurry over, his eyes seemed to be stuck in the magazine.

"This story is so well written. I did not expect that Mr. Xu Cheng not only ate it, but even compiled it so well. Look at the story of your auntie and auntie written by him, it is exactly the same." Jiang Jiankang lament Road.

Jiang Feng: ...

"Dad, this is true, I told Mr. Xu Cheng."

Jiang Jiankang's eyes finally moved away from the magazine, and he looked up at Jiang Feng with a look of disbelief.

"What did you tell Mr. Xu Cheng? How did you know that your auntie and auntie were young?" Jiang Jiankang asked.

"Uncle Grandma told me, wasn't the old criminal confused a few months before Grandpa Uncle left? He always treats me as a grandpa and pulls me to talk about his and his aunt's milk." Jiang Feng Road.

Jiang Jiankang suddenly realized that he continued to read the magazine.

Jiang Jiankang watched "Knowledge" at the door, and Ji Xuewo watched "Knowledge" in them. The two crossed the entire kitchen one by one.

Jiang Feng thought about it and watched "Knowledge" in the middle of the kitchen.

Wu Minqi who witnessed it all: ...

Wu Minqi didn't watch "Knowledge", she was not excited or nervous, anyway, she was not the first Wu family to board "Knowledge". Her grandfather had boarded "Knowledge" several years ago, more than once.

At that time, Zhiwei was still a monthly magazine. Xu Cheng wrote articles very honestly. He only talked about dishes and nothing else, even the chef said very little. In order to lengthen the length, Xu Cheng could only search the intestines and think of a series of words and sentences describing the taste and flavor of the dishes. Throughout the article, it is seen that there are large parallel paragraphs. Sometimes even a dozen different idioms can be found in a long sentence, which makes people doubt that Xu Cheng wrote sensible romances in his early years.

Wu Minqi did his job without a magazine, and waited for the other three to finish reading the magazine before borrowing it.

Jiang Feng had previously read Wu Minqi's article under the persecution of Grandma Jiang, and now he has the right of choice in his own hands. He naturally wants to read his article first.

Because Xu Cheng wrote Jiang Feng's article as a short one, the texts were particularly numerous, all in large sections, and the length and number of pages were also the most natural.

Jiang Feng's page count is four times that of Wu Minqi. You must know that Jiang Feng's photos account for the smallest of the four. There was only one full body photo in the back kitchen, a close-up of the yam extract and a photo of Li Hongzhang's chowder, in which the yam photo was seductive.

It may be for the sake of highlighting the pulled silk. The close-up photo of the drawn yam is actually the piece of yam clamped by chopsticks and the yam pulled.

The white yam is slightly yellowed. The thin layer of sugar coating wrapped on the outer layer of the yam is clearly visible. The fine sugar threads look like spider silk that is scattered by the wind, but they are not connected. See disconnect.

Jiang Feng highly praised the photographers of Zhiwei Magazine's photography technology, and regretted that these pictures are a bit small, especially his own body photo, which is too small compared to Wu Minqi.

After admiring the photos, Jiang Feng began to study the article carefully.

‘Most of the time, if I personally write an article, at the beginning of the article I will briefly describe the glorious resume of the chef or the diners’ appreciation of him. Even the humble stalls in the streets and lanes of small countries in the south, the chefs I admire must have a wonderful resume and a rich past. But this time the chef made me suffer. He is very young and has no rich past. Compared with chefs of the same age, his resume is monotonous. He has even given up cooking for a long time.

As I mentioned in the previous article, the chef I wrote in the previous 4 articles is my friend, Mr. Han Guishan, an informal and even cunning cooking contest held recently. The top 4 in. Although the competition was not formal, the contestants were unexpectedly excellent. I found a lot of outstanding young chefs and also dug out many pearls that were once dusted.

Mr. Jiang Feng was the one who surprised me the most. I had never heard of such a young chef before. Although he has a family tradition, like the other three chefs, but ... ’

Jiang Feng looked at the beginning and was surprised to find that Xu Cheng had written off in the beginning.

This article is not a simple food review at the beginning.

This is the beginning of being full of private goods and not forgetting to advertise to Han Guishan.

Registration for the 3rd Good Taste Cooking Competition has begun. The start time is exactly the same as last year.

Jiang Feng looked back. Xu Cheng wrote a few hundred words of nonsense. In the nonsense, he briefly explained the cooking history of the Jiang family, and wrote about the reasons why Jiang Feng regained cooking. Then I wrote the subject, which was Jiang Feng's two-course dish of yam and Li Hongzhang.

‘I was in the semi-finals of the cooking competition for the first time and I was amazed when I ate Mr. Jiang Feng ’s drawing yam. This dish has a special magic, not only the control of the hot taste is excellent, this is a dish that allows diners to taste the joy of the chef. At first I thought it was an accident. It is undoubtedly lucky to be able to taste this special dish. The opportunities are limited, and it only takes one time to make it memorable for life.

I have eaten similar dishes. Behind these special dishes, there are sad stories. It is because of these stories that the chef can add emotion to the dishes. But this wire drawing yam is special, because it is a rare joy, and it is the chef's beautiful feelings for love. (Mr. Jiang Feng was confessed by his current girlfriend before making this dish)

After a lapse of six months, I was fortunate enough to taste the freshly-drawn yam in the kitchen because of the interview. Compared with the yam of yam half a year ago, the yam of yam I tasted this time has been greatly improved in all aspects. Sweet, crisp and tender, refreshing and soft, crispy and glutinous. The words I used to rot are not enough to describe the plate of yam.

What changes is the quality of the entire dish, and what remains unchanged is the emotion contained in the dish. I used to think that the longing for love would soon dissipate, and the amazingness of my first tasting would be gone. It turns out that it may be because I do n’t understand love. I am old and have no sense of understanding. I'm glad that this relationship still remains in this dish. As a diner, I hope this relationship will remain in this dish forever.

If you want to give a score to this dish, I am willing to give it a score of 90 or higher, not only because I know the beautiful emotions contained in the dish, but also because of the impeccable taste and taste of the dish. quality. For the time being, I haven't eaten any better yam than this yam made by Mr. Jiang Feng.

After talking about drawing yam, I would like to focus on describing another special dish of Mr. Jiang Feng, Mr. Li Hongzhang. Before talking about this dish, I had to spend some pen and ink to tell a story that is not so good. This story is closely related to this dish, and it is this story that makes me understand why this dish has such a special power.

Li Hongzhang's chowder is ... ’

Jiang Feng looked down, and the next two papers were all Xu Cheng's descriptions of the stories of Li Mingyi and Jiang Huiqin.

The plot is told by Jiang Feng. There are some small changes in the details. Throughout the story, a lot of parallel sentences and various strange descriptions are used. It is these parables and strange descriptions that expand a story that could have been written on one sheet of paper into two sheets of paper.

Although the whole story is full of unnecessary nonsense and parallels, Xu Cheng's writing is fairly good, and the descriptions are also 10 points. If Xu Cheng feels that writing food reviews can not give full play to his talents and wants to switch to writing romance, it is estimated that he will have good sales.

Jiang Feng read the story at a glance and ten lines, and found that there was only a little bit left to describe Li Hongzhang and his own.

‘Because of this, Li Hongzhang's chowder has become a special dish as much as yam, and it takes only one bite to make people want to cry. Therefore, although this dish is far inferior to yam in terms of taste, knives, heat and seasoning, I still highly recommend this dish. If you don't want to cry in the public at all times, I suggest that you better find a box when tasting this dish. After all, we don't want to cry too ugly in front of outsiders.

If I rate it, aside from the emotions and special experience for diners, I would still like to give it a pass. The difficulty of the dishes is there first, and there are no big mistakes in all aspects. If you don't mind eating and crying, you can try it.

Mr. Jiang Feng is a new dark horse in the culinary industry this year. He has a strong family background and a solid foundation. His creativity and understanding in cooking are even more amazing. I believe he will soon be a famous chef There is a place on the road. The only disadvantage that is not a disadvantage is that I don't see any strong personal characteristics in him, and it is difficult to judge what dishes he is really good at. I had a short chat with his father and grandfather, and he seemed very willing to try new things. He learned a lot, and learned quickly, but did not study well, and it didn't seem like he was swallowing jujube.

A few years ago, I talked with Master Peng Changping on the other side of the ocean. Master Peng Changping said that Chinese cooking is profound and profound. In recent years, the chefs of the Chinese food department have also produced many excellent talents. Compared with Master Jiang Chengde, Feng Lou chef is very sorry. Coincidentally, Mr. Jiang Feng is the great-grandson of Master Jiang Chengde. Time goes by, everything seems to start from the beginning, I hope he can renew the old glory. ’

Jiang Feng after reading the whole article: ...

Although Xu Cheng's evaluation of him was very high, at the end he also mentioned that Ti Peng Changping and Jiang Chengde ranked Jiang Feng, but he only remembered Li Mingyi, Jiang Huiqin and Mother Chen when he read the full article.

Especially in the section where Jiang Huiqin asked Mother Chen in Chinatown, Jiang Feng had to wonder whether Xu Cheng had seen the memory like him. The characters are drawn into three points, and the helplessness, cruelty and cruelty of that era are set off by various methods, which is simply a description that can be used as a reading comprehension of Chinese.

Question Jiang Feng has thought about it. Three indifferences are used in the line drawing paragraph. What do these three indifferences mean?

Jiang Feng read the article from beginning to end again, but only Li Mingyi, Jiang Huiqin, and Mother Chen were remembered.

Jiang Feng feels that Xu Cheng has more descriptions of mother Chen than he does. His interview seems to be incidental. The real protagonists of this article are actually Li Mingyi, Jiang Huiqin and Mother Chen.

What went wrong?

Jiang Feng is lost in thought ~ www.novelhall.com ~ Jiang Jiangkang has finished reading "Knowledge", this time he went to Wu Minqi with a magazine and asked if she wanted to see it.

"Dad, did you read my article?" Jiang Feng asked.

"Of course I watched it." Jiang Jiankang's expression was like Grandma Jiang who had just watched the TV series and couldn't wait to share the plot with others. "It was so good to write. The mother Chen was so abominable. I felt it when I saw it. Creepy. "

Jiang Feng :? ? ?

"What else?" Jiang Feng asked.

"Your auntie and auntie were really difficult. The two of them went to a foreign country and they were unfamiliar with each other. The country and the country were not home. There was such a big thing at home. It's no wonder that you made the Li Hongzhang chowder. People want to cry so much. If I think of such stories when I cook, I must be so sad that I want to cry. Er smash, you want to order something else next time. "Jiang Jiankang sighed.

Jiang Feng: ...

Dad, do you remember that article was actually my interview?