~： Extraordinary one: Xu pigeon king is actually not muttering (part 2)

"Jiang’s ginseng soup is a very special sea cucumber dish. I have seen a lot of sea cucumber dishes, and I have eaten many sea cucumber dishes made into soup. But there has never been a sea cucumber dish like Jiang’s ginseng soup. The way it tastes is so unique and so different."

"First of all, I want to introduce you to the recipe of this dish. It is very unique. If you want to use broth in general dishes, only one kind is used. This dish uses two different soups-broth and chicken soup. From two The soup is simmered until the sea cucumber is simmered, and finally the sea cucumber is taken out and diced, and the diced mushrooms and bamboo shoots are added. The sauce is slowly simmered and the juice is finally thickened. The whole process is nearly 12 hours. The concept of this dish is exquisite and the steps are It’s so complicated that it can definitely squeeze into the top five dishes I have seen in my life."

"Even if one day has passed, the wonderful experience of tasting this dish still lingers on the tip of the tongue. This is a very attractive dish, as you can see from the pictures next to it, thanks to the excellent knife skills of Master Jiang Feng. The diced mushrooms and the diced bamboo shoots are full and the same size. After a long time of stewing and thickening, this small and thick Jiang's ginseng soup seems to be covered with a crystal and light coat, and the taste is amazing. ."

"Fresh, salty, tender, and slippery are the most intuitive feelings that this ginseng soup can give you."

"The freshness comes from the broth, the saltiness comes from the diced bamboo shoots, and the tenderness benefits from the sea cucumber. I am not sure about the smoothness, but according to my knowledge of Chef Jiang Feng, this wonderful smoothness is likely to come from the final thickening."

"I have emphasized many times before that sea cucumber is a tasteless dish that needs to be picked up by foreign objects. It is sandy and fishy. If the chef does not handle it carefully, it will become a terrible dish. When I was young, I even For a while, I wondered why such terrible ingredients are loved by so many chefs. Later, I learned more about it and I gradually understood. The beauty of some dishes lies not in the taste but in the texture. The sea cucumber is tender and prickly, even if it is stewed for a long time. It is not too soft and waxy. As long as the chef handles it properly, it can retain the elasticity of the ingredients. Such a nourishing health, excellent texture, and unlimited possibilities and creative ingredients in taste, it is difficult not to become these cooking skills The master has a good heart."

"And this ginseng soup has all the possible advantages of sea cucumber dishes I mentioned above, and it is impeccable in terms of taste and taste."

"Just a joke, when I was tasting this ginseng soup, I even felt like Master Jiang Feng spent more than ten hours carefully cooking seafood porridge. This is not irony, let alone an irony. Believe me, if you If you have really tasted the porridge made by Master Jiang Feng, you will know what kind of compliment it is."

"Speaking of so much Jiang's ginseng soup, let me talk about another dish of Master Jiang Feng-golden cabbage."

"When you hear the name of this dish, please don't think this is such a beautiful, magnificent, rich and gorgeous dish like gold and jade. Please turn back one page and you may be disappointed when you see the picture on the next page. , Because this is just a plain-looking, ordinary and homely stir-fried cabbage."

"It's really just a stir-fried cabbage."

"Although I have not counted the specific time, but as far as I have seen, this dish does not exceed 5 minutes from the time the cabbage is put into the pot to the time when the dish is out of the pot. The steps are not much different from those of ordinary cabbage, except that they are different. It is this cabbage that poured a pot of soup."

"A pot of sea cucumber and abalone soup, which takes nearly 10 hours before and after the ingredients are added to it, is almost non-stop by Master Sun Maocai."

"I can’t tell how this soup is, because I didn’t pay too much attention to it during the game, nor did I have the opportunity to taste it myself. But I can probably guess that if I drink it alone, it should not be a wonderful soup. ."

"It's fishy."

"Unlike Jiang’s ginseng soup, this soup completely exposes the fishy smell of sea cucumbers, which is similar to many seafood products, and even better. But it is this fishy smell that makes the difference. Golden jade cabbage."

"It is difficult for me to describe the feeling of the first bite in words, because it is really amazing. The excellent taste and juice-locking ability of cabbage makes it fully absorb all the sea cucumber and abalone soup in just a few minutes of stir-frying. The essence and shortcomings of the fusion, fusion, and finally these essences, shortcomings and his own fragrance and tenderness are brought together to become a new and wonderful taste."

"Disadvantages are advantages, and advantages are disadvantages. This is probably the dish that gives me the most headache and the hardest to write reviews. It is delicious, delicious and unique. It is different from the kind of boiled cabbage. Write about the deliciousness that you will be convinced. Its deliciousness is lopsided and unique. Maybe even if I tell you here, the fishy smell of sea cucumber and abalone will be a very wonderful taste after the fusion of cabbage. When I talk about it, I even feel that my sense of taste has deteriorated and my taste has become weird."

"But believe me, even if you can't explain it, this is a dish that will make you wonder in your heart at the first entrance. At the same time, you won't be able to say anything except Wow."

"Even if I think I have read a lot of books, accumulated a lot of words, and even memorized a lot of ancient poems to write articles over the years, I can't find words to describe it."

"This is a delicacy, but the way is a bit different. I can't tell you can only experience it with your tongue. Here I am sorry to add, I am afraid that you will not have any chance to experience it, even I don't know how to experience it next time. What year and month. After the game, I asked Mr. Jiang Feng separately. He said that Jiang’s ginseng might be on the recipe of Taifeng House one day, but Jinyu cabbage is absolutely impossible. Although it is a pity, I can understand that this dish is indeed. It’s a bit too tortured the chef."

"After talking about two Chinese dishes, let me spend some more pen and ink to introduce to you two brand-new Western dishes of Chef Arnold-Anonymous Soup and Anonymous Chowder."

"Anyone who knows Chef Arnold should be very clear about his cooking style, which is a rare crude and primitive cooking method. He seldom uses the expensive high-end ingredients common in Michelin-starred restaurants, such as caviar, foie gras, etc. The ingredients hardly appear in his recipes, and the fish is rarely involved. Gold leaf is more like a gimmick than a dish embellishment is absolutely impossible. I have ridiculed others once, if you want to ask a Michelin star restaurant Of the chefs who have the most cost-effective dishes, that is definitely Chef Arnold. Although his dishes are the most expensive, they are more expensive in cooking than in ingredients, which gives people a wonderful feeling of value for money."

"If I tell you about the two dishes that I'm about to introduce, in my opinion, chef Arnold’s two best dishes ever cooked, you will certainly not believe it. But it is true. The world-famous top chef for frying, his two best dishes are stir fry and stew, which is incredible."

"Said it is two dishes, but in my opinion it is more like a combination. The core parts of these two dishes come from the same pot of thick soup, a pot of cheap whole chicken, pork, beef stew of pure meat Thick soup. Although I just used the word “cheap”, it does not mean that the ingredients mentioned above are all crude and shoddy. On the contrary, they are all excellent meats. They just didn’t choose the best and most expensive parts, nor did Chef Arnold. Choose beef that is more expensive and has a more delicate and beautiful distribution of snowflakes."

"This pot has created a two-course thick soup. The production process is not simpler than that of ordinary stock. Although there is no high requirement for sweeping the soup, it is more demanding in stirring and filtering and more tests the chef. At least what I have seen, Ah During the nearly 10 hours of simmering the thick soup, Chef Nuo has been guarding him non-stop, paying attention and exhausting his energy."

"I believe everyone here will be very curious. It is rare for Chef Arnold to be patient and take good care of what kind of dishes the thick soup will be used for 10 hours. It seems that if it weren't for some fine and expensive ingredients that would surprise everyone Not worthy of such a pot of thick soup, in fact, these ingredients will really surprise everyone, because the nameless soup is actually a pot of vegetable soup."

"They are all ordinary vegetables, cabbage, Chinese cabbage, carrots and other vegetables commonly found in ordinary soups. The taste of this soup is also very ordinary at first taste. When I drank the first bite, I even had one My wife gave me the feeling of a thick soup."

"Of course this is just an analogy. My wife's cooking skills are very bad. It might be more appropriate if I change to my mother, but I think the adjective of wife's soup is more suitable."

"This is a pot. The first bite won't make you feel amazing, delicious or delicious, but it tastes very warm, even like an ordinary happy story. An ordinary poor home, the wife worked hard to reward The husband who works outside spends 10 hours meticulously simmering a pot of vegetable soup for him. Although there are no precious ingredients, and even no trace of meat is seen in the soup, people can taste this ordinary delicacy. The taste of home."

"If you use the simplest and simplest ingredients to make the warmest and delicious food, it must be this dish."

"It's hard to believe that Chef Arnold's food will actually follow this heart-warming style, but it is true. Don't be surprised by this, because there is another dish waiting for your surprise."

"Nameless Chowder."

"This is an authentic chowder. The raw material is all the soup residue filtered out of the soup just now. After several 10 hours of stewing, the original chicken, pork, beef, and even some small bones are all boiled. The chopped, mixed together makes people unable to tell what it is. Chef Arnold stir-fried this mass of chopped chopped meats and added spices. The steps are as simple and crude as the golden cabbage, and the taste is very simple and crude."

"Although it's a little inappropriate, it's a dish with a great quagmire."

"It's hard to believe that such a dish that makes diners confused about what they are eating can appear on the table of a high-end restaurant. This dish seems to be more suitable for those shabby, greasy or even dirty hot stir-fry shops. Lively. , Noisy, noisy, steamy, loud voices, three or two friends, a glass of cheap beer with water, a delicious dish, an ordinary and fresh life."

"Although I can't understand, nor can I know why all the dishes are famous for being expensive when they are young, and even Chef Arnold, whose name is equated with high-end dishes, is good at these two dishes that take the ordinary to the extreme. But as long as you think of the time spent behind these two ordinary dishes, you suddenly feel that the ultimate ordinary is actually a luxury."

"Jiang's ginseng, golden cabbage, unnamed soup and unnamed chowder are four dishes with different styles. They each have their own characteristics. The only thing in common is that they are extremely complex and extremely delicious. Master Jiang Feng and Chef Arnold demonstrated in the final. The dishes each embodies two extreme flavors."

“Master Jiang Feng’s two dishes are luxurious and expensive. Even the golden jade cabbage, which looks extremely homely, needs to be paired with sea cucumber and abalone soup. Chef Arnold’s two dishes are ordinary and life-like. Like two ordinary dishes that everyone can cook and everyone can cook. (Although they are not unusual

"At first I contacted the editor in chief and told him to urge other food critics to submit articles, because he was surprised when "Zhiwei" was about to be published these two days. Maybe it was because he didn't expect that I would make " "Zhiwei" was published normally, and I did not expect me to be so anxious all of a sudden. In fact, before this game, I did not expect that I would be so proactive to write this manuscript, and so proactively request " Zhiwei" published."

"I found that over the years I have walked into a misunderstanding, a misunderstanding created by my arrogance and arrogance. When I was young, I was passionate about food and passionate, with a camera, a pen, and a notebook. I dare to travel the world with a backpack, to find and taste the different flavors of various places, no matter how high or low, no matter the price, I am full of curiosity and admiration."

"But as I grow older, and as my reputation in the industry continues to increase, I have lost this enthusiasm and my respect for food. I can’t remember how many years I have not been like when I was young. In that way, just because of a word of a rumored person, I carried my backpack enthusiastically, traveling thousands of miles, traveling through mountains and rivers, just to taste the mysterious delicacy that I don't know if it exists."

"Even I was so arrogant that There will be no delicacies in this world to make me feel moved. I have lost the most basic awe of food, and gradually I feel every food. It's all commonplace, even the masterpieces and masterpieces are just ordinary and delicious dishes."

"At this point, I feel that I need to learn from my friend Mr. Han. He is about the same age as me, and he has traveled north and south a few years ago and has tasted various cuisines, but today he has a great vision, passion and even respect for food. Like every ordinary moment, he would go to Tai Fung Building to check in and grab food on time every day. He would be annoyed if he couldn't grab the food. He would even send me WeChat to show it off. I even laughed at him as if he had never eaten food before. I have never seen it in the world, but now I seem to be the one who should be laughed at. I have eaten delicious food, but I haven't really eaten it."

"The four dishes this time woke me up like a drank stick. There are still many unknowns in this world, and the mysterious delicacies are worth exploring. I thought I had read all the sails before, but it was because of my shallow knowledge. Whether it is high-end luxury or ordinary cheap, both have their merits and their beauty."

"Therefore, I made a major decision. From this year, "Zhiwei" will be restored to the previous monthly magazine. Just like when I was young, I will revisit the places that I have not traveled and the places I have not searched. Go through it again. I hope "Taste of Knowledge" will be the same as before, with a hundred flowers blooming and contending for beauty, and I will be the same as before, always enthusiastic and always in awe."