v3 Chapter 459：

Watching "Knowledge" is a tiring thing.

Although Xu Cheng lived with a romance writer in his heart, the articles he wrote were actually quite normal. Except for Jiang Feng's one that was completely off-track, all of them were normal food reviews. For example, Zhang Guanghang's is very normal. Some even return to Xu Cheng's early style of writing food reviews. He only writes dishes but not people.

Jiang Feng thinks it may be because Zhang Guanghang became famous too early, and even his writings have been written by other magazines. What can't be written, for example, the part about Xia Muzhen, even Xu Cheng didn't dare to speculate.

When Xia Muzhen was still alive, she had been on the top of the list of celebrity chefs. She had a high level of life and a bad temper. Now that he has passed away, he is still a respected old man, and even if he is not in front of him, no one dares to jump out and blame him.

Focusing on inheritance, the relationship between the master and the disciple can still be as close as the father and son's chefs, and even the grandfather of the predecessors has not even dared to get rid of the bad temper.

Perhaps because of this, Zhang Guanghang's article looks a bit bland. Apart from the impressive photos, the article has no place to make people remember, even the final summary review, which should have been wonderful, was also bland.

‘Mr. Zhang Guanghang is a little different from the genius chefs in the traditional impression of everyone. In my chat with him, I found that his hobbies are very broad and have nothing to do with cooking, but rather more like an artist. Instead of staying in the kitchen all day to study dishes like other chefs, he is more willing to use his spare time to enrich his life.

He has two masters, one is the late Lu Cai master Mr. Xia Muyi, who taught him 10 years of cooking, and the other is his father, a famous French chef who is also the owner of three Michelin star restaurants kitchen. These two masters are extremely old-fashioned and old-fashioned people. They give the impression that they are kitchen enthusiasts who can confine themselves in the house to study a dish for several months. Mr. Zhang Guanghang did the opposite and lived in a very new and wanton way, which really surprised me.

It may be because of this that his dishes are also very new and wanton. As I wrote above, the rosemary grilled lamb chop that I was fortunate to have a Chinese and French feeling. The young talented chef is trying to change the chef world with his bold ideas and attempts. He is trying to integrate the various techniques of Chinese cuisine and Chinese cuisine into traditional French cuisine. This is undoubtedly an extremely bold innovation. I also believe that this talented chef carefully taught by the two masters can surprise our eager expectants and surprise the calm and long-lasting kitchen. ’

Although Xu Cheng's evaluation of Zhang Guanghang is very high, Jiang Feng believes that most people, especially ordinary diners, will not feel much after reading it.

When French magazines broadcast Zhang Guanghang, they blow more than Xu Cheng. Any unrealistic words can be put on top. What is the most talented young chef in a century, a talented chef rare in a thousand years, as long as he is bold, he can write anything.

Jiang Feng remembers that when he searched for Zhang Guanghang's information on the Internet, he also saw reports that he was the new hope of the French chefs and that he could lead the French cuisine to a new and brilliant genius.

Jiang Feng also wanted to be killed once.

After reading Zhang Guanghang's Jiang Feng, he turned to Gu Li's article silently. Compared with Zhang Guang Hang's article, Jiang Feng found that Xu Cheng did not seem to be very optimistic about Guli. Even though Guli won the championship, Xu Cheng still doesn't think he can surpass his master Tan Wenyan.

In the end, the talents in the cooking art are all talented. Everyone is very hard. The hard work of gifted people is often more useful than the hard work of ordinary people.

For Xu Cheng's dissatisfaction, Jiang Feng even had some quarrels with Coulee. He has a special and complex feeling for every chef who appears in the recipe or in his memory. It may be because he has seen their past with his own eyes, witnessed a part of their life, and witnessed their emotional dishes. .

Jiang Feng knows what they used to know about them, and although he doesn't know what goes through, he always wants to subconsciously protect them.

If you have to explain this complicated mood, it may be the maintenance from the old father?

Jiang Feng has become more and more a dad since Ji Xia became an apprentice. He always feels that Xia Xia has been stealing carbonated beverages while carrying him.

Jiang Feng carefully read the Gu Li piece written by Xu Cheng again, and still felt a bit uncomfortable.

'Mr. Guli is the biggest dark horse in this culinary competition. He has never been optimistic until he passes the level and will be promoted to win the championship. Everything seems unexpected but is logical, so I have witnessed the whole process of the game. a feeling of.

Mr. Guli is also very much in line with the image of some martial arts protagonists. He is a teacher and family member, and his father is also a well-known Su Cai chef. However, because of his talent, he has not been well-known. Just an ordinary white case chef.

Of these four interviewers, Mr. Guli is the most taciturn. Even though his own story is the most exciting and the experience is richer, it still requires me to keep asking questions and reminders in order to discover the bits and pieces of news from his mouth, which really made me experience the pain of interviewing reporters.

Mr. Guli has worshiped Master Tan Wenyan as a teacher since the age of six. Until the death of Master Tan Wenyan, he has been learning cooking with him for more than ten years. Since Mr. Guli was really taciturn, I had to ask many colleagues who had worked with him for several years. In their eyes, Mr. Guli was a mum, lonely, quiet and very kind person.

He came to the kitchen at the earliest every day and left the kitchen at the latest. Those who have seen his pasta must be very clear. He is a slow and stable chef. He is not panic and calm, and does everything he can to make every step possible.

Because of my personal hobby, I have seen a lot of excellent white case chefs making pastry these years. Mr. Guli is the one who makes people feel most comfortable. He doesn't seem to be making an exquisite dish for you, it's more like showing you a little thing that is common in everyday life, naturally, smooth, and unknowingly attracts your attention. This feeling is not like watching people cooking, but more like listening to a soft and soothing music.

Mr. Guli was one of the earliest chefs I interviewed and the most willful. This waywardness is not derogatory. On the contrary, I appreciate his waywardness. The other three chefs ordered me first, and then they made the dishes that they thought they were good at. Only Mr. Guli rejected my order request, and was only willing to make two small orders for me, that is, the Ruyi Roll and the Golden Siu Mai that I would write next.

The readers of Ruyi Roll and Golden Siu Mai must have read the food reviews I wrote before. They are all familiar to Master Tan Wenyan. When Master Tan Wenyan was still alive, these two small points were not unusual, and the prices were very close to the people. Although the amount is small, if you are willing to spend a little money, you can taste it. Because of this, I will inevitably look a little harsh when reviewing these two snacks.

If you use the percentage system as the criterion, I can barely score 80 points for Ruyi roll. In all fairness, the production of Ruyi rolls is not very difficult. Only the cross-cut moire and the heat during frying test the skills. The rare thing about Mr. Guli's Ruyi Roll is that he has the feeling of Master Tan Wenyan's Ruyi Roll, which is really not what other white case chefs can do. Especially the crunchy sensation at the moment when the teeth bite under the mouth after entering the mouth, which is the true biography of Master Tan Wenyan. If some diners want to relive the taste of the year, they may wish to try this dish on purpose, I believe it will not let you down.

If Ruyi rolls are just ordinary snacks of medium difficulty, then the jinsiu yamai can be regarded as one ... ’

Xu Cheng's use of words and sentences when writing the Ruyi volume was relatively simple. It may be that at the time of writing, he had not been relieved from the angle of the spectator's narrative that was like the biography of others.

After the description of the golden silk siu mai, Xu Chengli began to let himself go. With a strong personal characteristic, it seemed to be gorgeous, but it was useless. Jiang Feng felt that it was not as good as the description of Jiang Yanlian's composition. At least Jiang Yanlian's composition looked quite delicious. of.

When Jiang Feng was watching, he even had a strange idea that the gold wire must be very expensive.

Looking at the photo of the golden silk burnt on the side, Jiang Feng read Xu Cheng's evaluation of Coulee again.

‘My appraisal of these two dim sums by Mr. Guli is as steady, solid, and unremarkable as his colleagues’ appraisal of him. As a white case chef, he has very solid basic skills and patience beyond ordinary people, which also destined that his dim sum would not disappoint every diner, but at the same time it would not surprise the diners.

I love and admire chefs with personal characteristics, because I believe that the dishes are fresh and everyone makes different dishes. But in the dishes of Mr. Guli, I didn't see much personal characteristics, and more of them were imitating his master Tan Wenyan.

I believe that if you are a loyal diner of Master Tan Wenyan, you must be ecstatic when you taste the snacks made by Mr. Guli. These dim sum must also evoke some good memories of the diners, but looking at the dim sum itself aside from these extra bonuses, it seems a little mundane, it is difficult to see the potential of the master's work.

Regarding this issue, I also seriously asked Mr. Guli himself. He didn't seem to want to explore his own cooking path. Mr. Guli said that he wanted to try to recover the confections that had been lost in the ancient books, just like his Master. This was a doomed and lonely road. I can only wish him well.

I also hope that he can have better dishes in the future, no longer limited to the teachings of Mr. Tan Wenyan. ’

After watching the second pass, it seems that Jiang Feng has reacted: ...

Although Xu Cheng's evaluation of Guli is not very positive, he has many words!

The description of the dishes in the middle, and some nonsense nonsense. The beginning and the end of Xu Cheng are basically described around the person Guli. It can be said that it is inseparable from Mr. Guli. After reading it, I was very impressed with the four words of Mr. Guli.

Jiang Feng's article seemed very long. After reading it, perhaps the careless reader would not remember who Xu Cheng interviewed, who was Li Mingyi, Jiang Huiqin, or mother Chen.

Suddenly, Jiang Feng felt that he had no stand for Guli.

Being on "Knowledge" is an affirmation of the chef itself, and most chefs won't mind even if the evaluation is not high.

Just go up and control what Xu Cheng thinks of them.

The strength is not strong, you will know when you look at the famous cookbook.

The other three people got an exclusive interview, and only Jiang Feng got a wonderful short story.

Jiang Feng, who realized the truth, almost burst into tears.

Jiang Feng silently closed "Knowledge".

There seems to be another summary article by Taifeng House, also written by Xu Cheng, but he doesn't want to read it anymore, and Mr. Jiang Feng will definitely not appear in it anyway.

Jiang Jiankang, who had already started working, saw Jiang Feng closing the magazine, thinking that his son had finished watching it, and then called on him to be lazy.

Although they have come to the kitchen early, and it is not working time now, they should steal the laziness that should be stolen.

Jiang Jiankang was sitting on the small bench, drinking iced cola happily facing the cabinet.

"Shit, watch it?" Jiang Jiankang asked.

"It's over." Jiang Feng was sad.

Obviously it is a story of four people, but he doesn't deserve a name.

"When your grandpa and grandpa come, you must read them the last one. Your grandpa and grandpa are old and can't read the words on this book without reading glasses. Your grandpa is not worthy Flower mirror, I do n’t like reading because of your grandfather ~ www.novelhall.com ~ He also does n’t like reading! I do n’t know if your third grandfather is equipped with reading glasses. Xiaofeng, have you ever seen your third grandfather reading a newspaper? "Jiang Jiankang said that the topic was off.

"Last one? Dad, my word count is a little bit more, and I've finished it for more than half an hour, right?" Jiang Feng didn't think so.

"Not yours, this is the last one, about your grandpa and grandpa. If you miss something, you can go back and read it to your grandma. Your grandma loves to hear such stories." Jiang Jiankang looked up and put the can into the can The last few drops of cola poured into his mouth.

"Speaking of grandpa and grandpa?" Jiang Feng froze, realizing that Jiang Jiankang was referring to the article at random, and reopened the magazine against the cabinet.

Quickly found the final summary of the Taifeng Building that he thought was a gift of Xu Cheng's friendship.

'In fact, the content of this article is not much related to the first four interviews, but it is coincident that the producers of the dishes I want to introduce in this article are the work of Mr. Jiang Feng, Mr. Zhang Guanghang, and Ms. Wu Minqi. Two chefs at the restaurant. This restaurant is the cover of this issue of the magazine. It is also the restaurant Taifeng Building reopened in Peiping last July.

... ’