v3 Chapter 460： Taifeng articles (on)

‘Taifeng Tower ’s history can be traced back to the middle of the Qing Dynasty at the earliest. The founder was an imperial chef with the surname of Jiang. He first moved outside Guanguan and moved to Peiping during the Republic of China. Because it hasn't been in business for many years and has experienced war, this restaurant has always been inconspicuous, and only a few older people may have the impression. Taifeng Building has been closed for more than 70 years. I have no chance to witness the glory of his old days. The news about this restaurant was told a few years ago when I was chatting with Master Peng Changping on the other side of the ocean.

Master Peng greatly admired and even admired the former chef Jiang Chengde of Taifeng Lou, saying that he was the only Chinese cuisine master who concentrated on the strengths of a hundred schools. Even Master Peng's father had been instructed by Master Jiang Chengde in earlier years. The two chefs of Taifeng Building are the third and seventh sons of Master Jiang Chengde, Mr. Jiang Weiming and Mr. Jiang Weiguo.

At first I didn't see the true faces of these two chefs, I just tasted their dishes. I am honored to be invited to participate in the opening of Taifeng Building because of my friend Han Guishan. There were several dishes at the banquet that made me very amazing. They were all by Mr. Jiang Weiming and Mr. Jiang Weiguo.

Before talking about the dishes, I had to say a few digressions. Mr. Jiang Weiming is 99 years old this year, and Mr. Jiang Weiguo is also 84 years old this year. Because of their age, these two chefs usually do not cook on weekdays, and most of the time they stay in the back kitchen to guide other young chefs to make overall plans. It is for this reason that even when I had a little selfishness when interviewing the other three young chefs, I wanted to ask the two old gentlemen to personally cook for me to cook a few dishes for me, but I finally resisted.

Through a simple chat with two old gentlemen, I learned that although their father, Master Jiang Chengde, is a rare culinary master who is almost a master of celebrities, they are not due to the turbulence of the times. All the dishes and skills of Xi Dejiang's dishes are mainly Lu cuisine.

Mr. Jiang Weiming has been circulating several times since the fall of Peiping and eventually settled in Shu. He had been engaged in the chef industry until his retirement. It is for this reason that he is actually a master of both Sichuan and Shandong cuisines. It is reported that the Sichuan cuisine that Mr. Jiang Weiming is best at is actually chicken and bean curd, but because I missed it, I can only talk about a few dishes I have tasted.

The first dish is the cold dish Jinji Mingchun. I rarely recommend cold dishes, because in my opinion, cold dishes do not fully reflect the true level of a chef in most cases. This is a colorful platter with rich materials. It is made of radish, shrimp, cucumber and sashimi. The golden pheasant is semi-three-dimensional, with a high skull and slightly feathered tail. I almost thought it was a work of art. The largest and most conspicuous, the most complicated skills, the highest demand for knives, the golden pheasant is lifelike, occupying 80% of the entire platter, and the composition of the whole suit is very complete. Part of the golden pheasant's tail is as thin as cucumber and radish, and there are only a handful of chefs in my cognition who can possess such superb knife skills.

I rarely feel luxurious when eating a dish, even if it is made with the most expensive ingredients. But when I eat such a platter that I don't pay much attention to on weekdays, I feel that every time I stretch out the chopsticks, it is a luxury and waste, because this dish is not only excellent in knives, but also tastes flawless. Each ingredient in Jinji Mingchun is carefully cooked and then processed into a platter. The combination of different ingredients has also been carefully considered. This is not only a dish that will give people a strong visual impact, but also A dish that will give people a taste.

If you want to rate this dish, it is undoubtedly more than 95 points. As a suit, I think there is no problem with the perfect score. As a diner, I highly recommend this dish, even if the price may make many admired people flee, because this suit is not only sold for up to 4 digits, but also cannot be ordered as a banquet. Considering the old age of Mr. Jiang Weiming, I believe that even if it is sold as a banquet dish, the amount may not be very large. If you are in the family at any moment and want to spend some money to do something big, you might as well consider Taifeng Building. This suit of colors will definitely not disappoint you.

Another dish is also a cannonball made by Mr. Jiang Weiming. This is definitely a table-pressing dish. Before I describe this dish, I still want to remind all diners that this dish is also very expensive and needs to be booked at least three days in advance. The price may be several times more expensive than the most expensive roast suckling pig you have eaten in the past, but I still have the same old saying and value for money.

At present, most roasted suckling pigs or porpoises on the market have abandoned the ancient method, instead of adding dates in the belly of the pig, but more more and more valuable ingredients. This approach is understandable, after all, the ancient method of filling dates is because of lack of ingredients, and today the ingredients are becoming more abundant. Of course, chefs today will not follow the rules. It is for this reason that this cannonball made by Mr. Jiang Weiming gave me even greater surprises.

Although I have never seen how this dish was born, Mr. Jiang Weiming did not hide it. He told me the general method of making this dish and answered some of my questions at the time. Mr. Jiang Weiming's artillery dolphins are very interesting. The pork belly is filled with fresh bamboo shoots, mushrooms, duck meat, pigeon meat, glutinous rice, pigeon eggs and other ingredients. Among them, the pigeons are filled in the duck belly. In addition to the pigeons, the duck belly is filled with fresh bamboo shoots and winter mushrooms, and the meat belly of the duck is filled with glutinous rice and pigeon eggs. This method is similar to the three sets of ducks in Huaiyang cuisine.

The taste of this dish is layered, the suckling pig is crispy and the meat is tender ~ www.novelhall.com ~ The stuffed ingredients are not like roasted, but they are carefully cooked in broth, stuffed in three kinds In addition to the fresh and meaty flavors, the glutinous rice in every corner of the Animal Attached Middle School has the sweetness of silky dates. This is a wonderful feeling. Eating a variety of cleverly prepared food at the same time in a dish is undoubtedly a wonderful dining experience.

If you want to rate this dish, it is undoubtedly more than 95 points. The only disadvantage is that the weight is too large to be enjoyed by one person. It may be a selfish idea to be exclusive, but believers, please believe me, when such a rare dish is in front of you, as long as you can eat it, you will definitely want to own such a cannon. Dolphin.

Readers who are familiar with me may know that I like to make some personal reviews of the chef from the middle or end of an article, which may not be professional. Mr. Jiang Weiming is undoubtedly a very good chef, and I can even boldly guess that he may be among the top 5 in the selection of celebrity chefs this year. After tasting these dishes, I regret it more than once. Why I did n’t know him for decades. After all, even a diner like me who is passionate about food, it is difficult to ask for a 99-year-old man to cook specially. I cook for my appetite. Of course, I am pleased that although Mr. Jiang Weiming has already cooked less, he is still trying his best to teach his cooking skills to the younger generations. After all, the heritage of cooking is the most important thing.

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