From a barbecue stand to a global gourmet tycoon

Chapter 172 Documentary Online

a few days later.

After the documentary was finished, Li Xiaoqing came to the mountain city as a guest.

This time, he didn't bring a filming team with him. He went to the meeting alone, and called Chu Hao as soon as he got off the plane.

"Master Chu, the work is over, are you in the shop?"

Chu Hao was taken aback, and checked the caller ID. It was indeed him, and said, "Yes, this is Director Li. Are you here in the mountain city?"

"Yeah, miss your BBQ."

He returned to Shanghai first, and then came here non-stop. The production of the film has reached the final stage, and the online channel has also been negotiated, and the file will be set this week.

With Li Xiaoqing's reputation, there was hardly any publicity for this film. The platform bought his exclusive, but it did a wave of publicity in advance. Who in Li Xiaoqing's famous circle would not buy it?Weibo has also started warming up, and the names of new movies have appeared at the bottom of the hot search rankings.

Chu Hao hasn't paid much attention to documentaries recently.

He has been concentrating on training his four apprentices.

Wang Wanxuan and Zhang Zhihao were transferred to the breakfast shop, and they did well. I don't know if it's because they were excited to learn crafts with He Dongdong every day.

Luo Zheng finally waited for the two male apprentices to come, and when they came to the store all day long, they would just put on a straight face, scolding them for not wrapping the buns properly.

It may be that he has held back with He Dongdong for too long, the female apprentice is not willing to scold him, but the male apprentice can deal with it casually.

Good guy...it's definitely sexist.

But Wang Wanxuan and Zhang Zhihao were very happy, they came here early in the morning every day, and there was an extra little senior sister beside them, and they smiled when they were scolded.

Chu Hao watched from the side every time.

These two boys don't like Xiao He, do they?
However, Chu Hao would not ask too much about their young people.

……

It happened that this time when Li Xiaoqing went down to the mountain city, Chu Hao said to him on the phone: "Then you came by coincidence, I just built an earthen kiln, why don't you come here now, let's roast some pigeons?"

Li Xiaoqing was slightly taken aback.

Kiln?

Good guy, I haven't seen you in two or three months, the earthen kiln has been built.

"That's great! I'll come now, Master Chu will be later!"

"Row."

Chu Hao wiped his hands.

At the moment he is resting in the store, preparing for the opening of the store at night, the kiln is already on fire, and a lot of food is stuffed, and there is a lot of tin foil under the charcoal, wrapping round ingredients.

There are a lot of free-range chickens hanging on the top floor. Chu Hao checked the heat, controlled the heat of the charcoal fire, and slowly roasted like this until he can eat it when the shop opens.

Pigeons are ready in the morning.

Because the heat is not very high, it is simmered for a morning and half an afternoon.

Take it out, let it cool slightly, and thread into skewers.

Pigeons are very particular about the heat. If one is not well handled, it is easy to dry and dry. If you want to ensure a soft taste, it is the best way to turn it by hand.

Chu Hao has long cultivated a ruthless iron hand. The contact between his hands and the meat can judge the degree of roasting of the meat in a short time.

Moreover, it is not easy to roast all parts of the pigeon with a stick, and it is much more convenient to use your hands.

He didn't choose a brick oven this time.

It was full of smoke, so I took two of them back to the kitchen and grilled them on the charcoal stove in the kitchen.

It didn't take long.

Li Xiaoqing took a taxi, first looked around in front of the glass door outside with a pergola, saw the tall figure of the back chef, and then pushed the door open with a smile.

"Master Chu!"

Chu Hao was alone in the kitchen. When he heard the sound, he turned his head and glanced, and said with a smile, "Director Li is here? Please sit down first. I'm the only one in the shop. I won't entertain you. Let's roast these two pigeons first. Let's have some wine."

Li Xiaoqing nodded heavily and couldn't wait.

This documentary, 18 episodes, they went to about thirty or forty places.

I even went to southern Xinjiang and saw a lot of unique delicacies.

Although it was delicious, when I returned to Shanghai, the first thing I thought of was Master Chu's barbecue.

Because I couldn't hold back, I just bought a plane ticket and came here.

It has a kind of magical power that makes Li Xiaoqing go back to the mountain city, remembering the delicious food that he ate on the rooftop that day, and lingering on it.

Li Xiaoqing sat in the outer room, did not disturb her, but sat obediently, being an honest guest.

Chu Hao turned his head to look at him from time to time. He was darker and thinner. He ran around all over the country all day. It might be quite tiring to shoot a movie. He is still the director and has to organize all the affairs.

However, those sparkling eyes remained unchanged, and he was full of energy, and he went out for a trip, with a dusty air on his body.

Chu Hao also felt this way.

Every time I travel far away and return to my hometown, when I was young, I would have the idea that Wushan is not a cloud, but Li Xiaoqing did not give people this feeling.

It's hard to say, there seems to be a change, and there seems to be no change.

……

The two burning pigeons quickly left the fire.

It was still steaming when it came out on an iron plate.

Chu Hao didn't give chopsticks or a knife and fork, so the two shared two pairs of disposable gloves and ate with their hands.

The meat is soft, the skin is crispy, and some concave and convex parts are roasted very burnt. The fragrance of the pigeon meat is tangy, and the top is covered with a layer of light sauce.

Hmm, unique fragrance.

Li Xiaoqing thought to herself that there was nothing wrong.

Master Chu has a new trick.

He was stunned when he heard the burning pigeon, and kept looking forward to it. He smelled it outside, still holding the pipa half-hidden, and he couldn't smell anything. The next piece of pigeon meat is stuffed into the mouth, the juice is very full, the aroma of the charcoal fire is mixed with a kind of fragrance, the seasoning is not a complex mixed powder, it seems that it is just a simple taste.

"The aroma is absolutely amazing. Could it be the lotus leaf that goes with the pigeon meat?"

Chu Hao smiled and said nothing, "Director Li, this is a commercial secret and cannot be disclosed."

Li Xiaoqing smiled slightly and said, "Tsk, tsk, it's so delicious."

These three words are more sincere than anyone else, giving people a feeling from the heart.

Chu Hao poured some draft beer, one for each, and drank while eating.

"Is the filming over?"

"Well, it's going online on Penguin this week, so Master Chu can watch it."

Chu Hao nodded: "It's hard work, Director Li probably went to a lot of places this trip."

Li Xiaoqing chuckled, "I just came back from southern Xinjiang recently. Master Chu, have you ever eaten roasted milk dumplings?"

Chu Hao was taken aback.

Of course he knows what a milk tea is.

That is, the milk of cows.

"This thing... can be baked?"

It has to be said that Chu Hao also has something he doesn't know.

Li Xiaoqing can always surprise him.

"Tsk tsk, I used local cows from Yili. When we went there, we drove more than ten kilometers and found them in a rural area. The couple, the boss is almost 80, and he walks tremblingly. Not many locals know about it. His baked custard is a must, I planned to just take a look at it, but the result was astonishing."

Chu Hao nodded, drank quietly and listened, staring at him.

Li Xiaoqing tore off another piece of pigeon meat and put it in his mouth. The corners of his mouth were full of fat, and he ate very happily.

"The milk is naturally delicate and delicate. It cannot be roasted directly. It must be boiled first. This step is to purify the milk. The boiled one looks like a large king oyster mushroom..." Li Xiaoqing gestured with her hand, "Old man He told us that the milk can not be used on a simmering fire, nor can it be used on a strong fire, the degree should be just right, and it tastes both milky and charcoal, which is wonderful."

Chu Hao's mouth was watering, and he bit the pigeon hard.

The so-called there are mountain people outside the mountains and there are people outside the mountains.

Based on Chu Hao's understanding of barbecue, he can probably understand the tricks here.

Slow fire is easy to burn the inside and outside, thus losing the original milk flavor of the milk, but if the fire is used, once the skin is crispy, it will block the charcoal aroma.

Therefore, the heat of this baked product must be an important requirement.

"His family also has a famous dish called sheep stuffed beer. Generally speaking, it is the stuffed sheep offal. It is very interesting. After washing, it is cut open with a knife to expose the internal tissues. The sheep tail oil and skin sprouts Stuff meat stuffing such as cumin, chili, etc. into it, sew it up with a stick, and restore the original shape, the taste is dense inside, the outer skin is thick, and it feels a little sandy."

"Then bake it slowly on low heat for 10 minutes. When the skin shrinks and the color turns black, divide it into two, add some cumin, chili, and salt, and continue to bake slowly on low heat until the inside and outside are burnt black. It looks useless. When it’s ready, it’s even baked.”

Chu Hao listened beside him.

Li Xiaoqing continued to talk about some experiences from other places.

I went to Lishui and ate roasted pig’s head, went to Guizhou and tasted Anshun’s grilled small intestine, Henan’s grilled catfish, Chuzhou’s crayfish, Baise’s pig’s penis and pig’s eyes, and Fujian’s roasted chicken Buddha...

All kinds of grilled products seem to appear in front of your eyes, colorful and rich in taste. Listening to him while ordering pigeon meat and beer, it is a special taste.

Later, Chu Hao took two large sweet potatoes and chatted while eating.

Li Xiaoqing ate enough, and Chu Hao listened to the same. It was like a storyteller. In just one or two hours, he seemed to have traveled all over the place in Li Xiaoqing's description. Xia Guo has a vast land and abundant resources, and the food is even more beautiful .

"If I hadn't made a special dig this time, I would have missed a lot of good things. But after I came back, I still thought of the baked goods from Master Chu's house. It's strange. I never thought about it elsewhere."

Chu Hao smiled and said, "It's my honor to have a repeat customer like Director Li."

"polite."

Li Xiaoqing only stayed in Shancheng for one day this time, and would return to the Magic City afterwards. He told Chu Hao: "When all the films are online and finished, I will come back to Shancheng to contact you for a return visit and a two-minute extra."

Chu Hao nodded: "No problem, I will definitely cooperate when the time comes."

Li Xiaoqing waved her hands and said with a smile: "It may also be necessary for Master Chu to take a video, but it doesn't need to be so troublesome."

Afterwards, he chatted with Li Xiaoqing for a long time, and it was not until four or five o'clock in the afternoon that he got up and left.

Chu Hao didn't persuade him to stay, so he put him in the car and came back to open the shop.

……

It didn't take long.

The documentary is officially online.

The first episode of "Uncle Shancheng" became an instant hit online. With excellent copywriting and food shots, exquisite production, and Li Xiaoqing's reputation, it instantly shot to the top of Douban's popular TV series list with a rating of 9.2. However, This is only the first episode, and I don’t know what will change in the future, but the comment section is full of four- and five-star messages and long reviews.

But the most salivating thing in the first episode was not the baked goods, but Chu Hao's face.

"The boss is so handsome, my god, the little prince of barbecue?"

"Ah! Beauty and food, I can't do it!"

"Where is this store? Does anyone know?"

"I'm in a mountain city, and I didn't even know there was this store..."

"Hey! The boss already has a wife? She's so beautiful."

"Please look at the barbecue, don't look at the boss..."

"In the university town in the mountain city, there is a Chushi BBQ on North Street. I am a fan (doge."

"I've been eating my uncle's food when he was out of the stall. Unexpectedly... I can see him on TV one day. I'm so numb."

"(raise hand) (raise hand) I was there during the filming that day, and I saw Director Li, a large group of people standing in the corner."

"The day (the photo) was taken."

Countless people left messages.

The barrage area is more about licking Chu Hao's appearance.

The long review on Douban is quite right, structurally analyzing the composition, copywriting, and structure of the first episode from beginning to end.

Some people also came straight to the food, expressing their support for Director Li's reputation.

For a while, not to mention the entire network, among the recent documentaries, it is unique.

The only thing that can compete with Li Xiaoqing is not a food documentary, but a foreign nature documentary filmed by an old jazz man who is over 96 years old. It has a rating of 9.6 and is the first in the word-of-mouth list.

But on the hit list, this movie is definitely number one.

The trending search was not on, as we all know, the trending search thing... emmmmm, before the film went online, it went on for a while, but after it went online, it disappeared from the trending search.

There are no hot spots on the other big platforms.

But Douban is indeed Li Xiaoqing's home field.

It's normal for other films to be watery, but Li Xiaoqing's food documentaries have more practical content, and they have an online reputation, so they won't be filled with water.

Long comments one after another.

The quality of the film was indeed very high, even Chu Hao, the person involved, felt salivating after watching it. Lu Chenyu deliberately didn't watch it on the first day of its launch, but went to Chu Hao's store to watch it with him on the third day.

"Pfft! You look like a fool." Lu Chenyu said with a blushing face.

Chu Hao held her in his arms, pinched her earlobe, "You are stupid."

Lu Chenyu exclaimed, twisted around, took out his phone and scrolled through the comments, "The first episode was so popular. As expected of Li Xiaoqing, I feel like our store is going to become famous."

Chu Hao smiled and said: "There may be a period of prosperity, but it won't last long. The limitation of opening a store is here. What we can eat may be the wave of tourists who come to the mountain city, the serious audience, At least [-]% to [-]% will not come here on purpose, just to take a look."

The two stared at the phone, especially when they saw the two throwing dog food, the barrage exploded.

"This lady boss, I would like to be called YYDS!"

"The lady boss is so beautiful!"

"The way she looks at her boss is sparkling and full of love, ah ah ah..."

"Please watch Director Li's large-scale show love series. It turns out that what we eat is not barbecue, but dog food."

"Let's change the name to Dog Food Documentary."

"Envy! (Sparkling)"

Lu Chenyu was too shy, looked up at Chu Hao, suppressed a smile, and buried her head in his chest...

(End of this chapter)