v3 Chapter 461： Taifeng Building (Part 2) (4,000 words)

‘I used to spend so many pens and inks to describe Mr. Jiang Weiming ’s superb cooking skills. Now it ’s my turn to Mr. Jiang Weiguo ’s turn. Mr. Jiang Weiguo's life experience can also be called a legend. Although he was the seventh son of Master Jiang Chengde, when the family moved away from Peiping due to the war, Mr. Jiang Weiguo was a 10-year-old child, so he did not learn much Skills of Jiangjia cuisine.

After that, Mr. Jiang Weiguo went north and south, and the dishes of various cuisines were basically involved. Not only the red case, but also the white case snacks were very proficient, and he was a rare and all-round skillful chef. Here I would like to mention one more thing. The third son of Mr. Jiang Weiguo also works in the back kitchen of Taifeng Building. It has been a beautiful conversation between the father and the son. It is even more rare for three generations to work in the back kitchen of the same restaurant at the same time. It can even be called a spectacle.

Mr. Jiang Weiguo is very good at making pork dishes. According to his son, he is not only good at making pork dishes, but also good at raising pigs. It's a pity that Mr. Jiang Weiguo has n’t raised pigs in person for a long time because the restaurant is busy reopening, so I have no chance to see what a pig can be praised by many professional chefs.

I must see that all readers here have been appetizing by me, because pork dishes is a very broad concept. If you just pull a passerby from the road, you can blurt out more than a dozen kinds of pork dishes without heavy samples. Mr. Jiang Weiguo's good pork dishes are also very extensive. Even when I asked him to try some of his good dishes, he couldn't choose for a while, and he made me six or seven different types in one breath, different. Taste, even different styles of pork dishes. This made me can't help praising him for his good physical strength. I think it might be possible for me to hold the spatula when I am 84 years old.

Because there are too many dishes, I will choose two dishes that will impress me here to tell you.

The first is the Jiuzhuan large intestine. This is a very classic Shandong dish. It is also a rare and delicious dish. I have eaten it in many famous restaurants. The nine-turn intestine made by Mr. Jiang Weiguo made me particularly impressed, because it is a rare nine-turn intestine with a strong sauce. The nine-turn large bowel is rosy and translucent, with a soft texture, and is very chewy after entering. The cuts are heavy, but not too salty, supplemented by salty sweet and sour, even the bitterness will not make people feel obtrusive. Chewing at the mouth, it can really make people taste the nine twists, like alchemy in the mouth. Eating this dish is like taking Jiuzhuan Jindan, which is a very authentic but not distinctive Jiuzhuan intestine.

If you want to rate this dish, I think it should be more than 90 points. It is a good nine-turn large intestine, but it is definitely not the best. After all, such a dish, the famous dish in the Shandong cuisine has always been a battle for the soldiers, and many masters of halogen dishes are very good at this dish. Although there is no need for a special trip, but if you are interested in having a light meal at Taifenglou, you may wish to try this dish, and you will never be disappointed.

The second dish is a very loosely cooked home-cooked meat. Since this is the first time that I have introduced pot-baked meat in Zhiwei, I would like to tell you in detail the origin of this dish. The wok meat was originally a salty and fresh scorched pork strip. Later, it was changed to a sweet and sour taste in order to meet the taste of foreign guests. It sounds like a big change, but I actually prefer the sweet and sour taste to the savory taste, at least when I was young.

Although the Baobao meat is a home-cooked dish, it is also a home-cooked dish that tests the fireman. It may be because it is too sparse, I rarely see this dish in high-end restaurants, but I eat more in small restaurants on the roadside. Mr. Jiang Weiguo's pan-boiled meat is very unique compared to the pan-boiled meat that everyone used to eat in the past. When he marinated, he seemed to use a special method to make the meat very tender and delicious.

The deep-fried pan-boiled meat has a golden and crispy outer skin, and it looks even more tempting after being sour and sweet. I have eaten a lot of pan-boiled meats that are only flavored by ravioli sauce. The flavor of ravioli sauce is very good, but if you remove the pan-bacon meat itself, it can even be called monotonous. But this pan-wrapped meat does not have this problem at all. The outer skin is crispy, the sweet and sour sauce is sweet, and the inside is salty and fresh.

If some diners don't like the sweet and sour dishes and just want to try the original wok meat, I suggest you can note that you don't need black sauce. This is because the pan-boiled meat is a delicious dish with a high degree of completion even if the sweet and sour sauce is removed.

It can be said that this is a pan-boiled meat that has been modified with the chef's own characteristics. If you want me to score, this pan-boiled meat will undoubtedly get a high score worth 90 points or even close to 95 points. Of course, the price is very uncomfortable. If you just want to have a taste of ordinary home-cooked dishes, the price of this dish may exceed your psychological expectations.

In addition to these two dishes, Mr. Jiang Weiguo also has some dishes that make me stand out. Like the braised lion head, maple scallion and lychee meat, I recommend it, if you are interested, you can try it.

Compared to Mr. Jiang Weiming, Mr. Jiang Weiguo's cooking skills may be slightly worse. Although there are many good dishes, there is no signature dish that can really get a special hand. This may also be related to his early experience. Mr. Jiang Weiguo traveled south and north to visit many masters in the early years. Among them, notable masters also have masters in ordinary restaurants in the streets and lanes. Dishes. But what surprised me is that Mr. Jiang Weiguo's personal characteristics revealed in the dishes are very strong. In general, such learned and miscellaneous chefs are difficult to refine his personal style, but Mr. Jiang Weiguo is completely different. Even if the dishes he cooks may be completely different cuisines and completely different cooking methods, as soon as you taste them, you will develop a feeling of "ah, this chef".

Mr. Jiang Weiguo is very good at big dishes, especially the big dishes. It seems that big fish and meat are his favorite. (Although for health reasons, I think we should eat more light dishes, but often only the dishes of the big rice can reflect the beauty of meat.) According to his third son, Mr. Jiang Jiankang (also the chef of Taifeng House), In their family's ten-day period from New Year's Eve to the Lantern Festival, each person in charge can only have one old man, Jiang Weiguo, which is a manifestation of family status. It may be because of this overbearing and even publicity that we can enjoy such overbearing and even publicity dishes.

In addition to these two very old chefs and the three chefs I mentioned earlier, there is also a very good young chef, Miss Ji Xue, in Taifeng Building. It is worth mentioning that Miss Ji Xue also participated in the cooking competition organized by my friend Mr. Han Guishan. Although it is a pity that she stopped at the top eight, she is also a young chef with excellent cooking skills.

Here I have to admire the magic of the cooking competition held by my friend Mr. Han Guishan. He is a person who does not know how to appreciate food. (I don't mean to belittle, but his taste is really unique.) This competition is just an infamous competition, but it can include so many excellent young chefs at the same time. I hope here he can host more cooking competitions in the future. If every cooking competition he organizes can discover so many outstanding young chefs, then I believe that the definition of culinary skills will be brilliant in the future.

There may be a lot of off-topic, now I'll talk about Miss Ji Xue again. Miss Ji Xue is also an unspeakable person, very shy and very low-key, but her dishes do not allow her to be low-key.

Her special dish is the tiled chicken.

I believe that everyone will not be unfamiliar with this dish. In the first issue of "Knowledge", I spent my life pen and literature to describe the deliciousness of this dish. This dish was once the glory of the Chinese food industry, created by the late Cantonese master Mr. Tan Weizhou. Because of cooking skills and age, Miss Ji Xue's tiled flower-carved chicken is obviously inferior to Master Tan Weizhou, but she has both dexterity and deeds. The only difference is the level of cooking. Miss Ji Xue is just a young girl under 20 years old. I have tasted some of her other dishes besides the flower pot chicken. I don't recommend it here because there are really no special features, but the level of cooking skills is still okay, at least compared to young chefs of the same age.

If you are a loyal fan of Master Tan Weizhou, then I suggest you make a special trip to Taifeng Building to taste the tiled flower chicken made by Miss Ji Xue. This familiar taste will definitely move you to tears. After all, nothing in this world is more ecstatic than being recovered.

At the end of the article, let me talk about the restaurant in Taifeng Building. This is a restaurant that is both ancient and young. It has the historical weight on it, but at the same time it has a youthful vigor. It once weathered vicissitudes and vicissitudes, but now begins to grow again as a child. The chefs in this restaurant are also, there are two elderly chefs who are as senior as the hidden world, and a group of very young young chefs with an infinite future.

This is a restaurant that can keep giving people surprises. I have been involved in the food critics for so many years. I have seen many glorious restaurants and stepped down to the altar because of the chef ’s departure. Booming. I like these two words very much. I also hate that many old stores that I once admired and even loved have abandoned them, and I regret not seeing them in many of the new and trendy new stores. I hope that the inheritance of this restaurant will continue forever, and the old and the new will continue to change. ’

Jiang Feng after reading the whole article: ...

As the real owner of Taifeng House, Xu Cheng was naturally very happy to endorse Taifeng House so hard. Jiang Feng believes that if Ling Guangzhao is the owner of Taifeng Building, I'm afraid he's so crazy now that he wants to go naked on the street.

However, he understands the reason, why even Ji Xue seems to have more space than him?

He just figured it out. If even Xu Cheng helped Han Guishan advertise the part and punctuation, the total description of Ji Xue is 600 words.

These are 600 words without describing the dishes.

Xu Cheng's summary of him is only 313 words.

Even Jiang Feng, who started to worry about the word count, got into a struggle.

"Shit, smash." Jiang Jiankang shook and restarted Jiang Feng, who was immersed in the numbers. "Did you read it? After reading it, remember to give Xiao Zhang, I think he looks very hard."

"Ah? After watching it." Jiang Feng looked up, and found that many people came in his digital kung fu kitchen.

Ji Xue has finished watching "Knowledge" and started to work. The book "Knowledge" in her hands has been read by Zhang Weiyu and Han Yigu. Sang Ming wanted to join in, but he couldn't fit his head.

Zhang Guanghang is trying to watch with Wu Minqi, but there is already a sugar candy next to Wu Minqi, Zhang Guanghang can't squeeze in, he can only use his height to stand behind them and look at the magazine from a bird's eye view. Jiang Feng estimates that he Nothing can be seen from the angle.

It's really hard to imagine that Zhang Guanghang's face can't be squeezed in.

From this we can see how unscrupulous the Taifeng Lou Kitchen is, or how unattractive the handsome guy who already has a girlfriend.

"Lao Zhang, do you want to see it?" Jiang Feng raised Yang's own magazine.

Zhang Guanghang walked quickly to Jiang Feng and twisted his neck while walking. Obviously, he was also in pain.

"Thank you." Zhang Guanghang took the magazine, Sang Mingwen Feng rushed over, and was robbed by another water crew member who did not have a name.

There is only three magazines for a huge back chef.

"When you came here, you didn't stop by the newsstand to buy it. I remember that" Knowledge "was not sold in every newsstand?" Jiang Feng asked curiously.

"Goed to www.novelhall.com ~ out of stock." Zhang Guanghang reluctantly authentically, concentrated on reading the magazine.

Sang Ming didn't have any magazines to read, so he could only start chatting with Jiang Feng: "There is a newsstand near the house I rent, but it's not going well, so I thought about buying it at the newsstand here. I didn't expect that when I went The boss told me that it was sold out long ago, and also told me that the original magazine could not be sold. I did not expect this issue to sell so well, and said that it would be purchased at noon. "

Jiang Feng simply forgot about it, he bought one, Ji Xue bought one, Jiang Jiankang bought one, Grandma Jiang bought one, so 5 books went to 4 books, no wonder they could not buy them Here.

It's blamed that the rent in this area is too expensive, and there is only one newspaper kiosk.

Jiang Feng originally wanted to talk to Sang Ming and talk about the fish and go to work again, so Wang Xiulian was called out.

"Xiao Feng, are you still in touch with Sun Jikai recently? I saw an article behind this" Taste "that seems to be their treasure house, you go and ask them how the food prices are generally set. I have to refer to it to see how the price goes up. "Wang Xiulian holding a brand new" Knowledge ".

5 books are here.