Abnormal Food Article

Chapter 210 "Knowing the Taste" is published (Knowing the Taste content, please skip if you don't like it)

January 2nd is a day destined to be remembered by all Huangji employees.

Under normal circumstances, this ordinary New Year's Day holiday should be Qin Huai's 5th day of research on mince filling overturning, Huang Jixi's 2nd day of high passenger traffic on New Year's Day, and Chen Huihui's 4th day of holiday countdown. Regular diners living in the surrounding area are complaining Why are there so many people here just to celebrate New Year's Day? Why don't they wait until the New Year? They moved a bench and sat on the edge to eat melon, and watched the quarrels.

But a small incident changed everything.

"Zhiwei" is published!

The new year's issue of "Zhiwei" was actually published on January 2!

As usual, Qin Huai walked into Huangji before 8 o'clock and found that Huangji was full of people and lively.

It's not even the back kitchen that's busy, it's full of people as soon as you walk in.

When Qin Huai just stepped in, he thought he was dazzled. He subconsciously rubbed his eyes, wondering why all the customers lining up outside had queued in.

He knew that the customer flow was heavy during the New Year's Day holiday, but no matter how big it was, he couldn't queue up inside the restaurant before it opened for business!

Qin Huai rubbed his eyes.

The next second, Dong Shi was like a cheerful golden retriever. He grabbed the copy of "Zhiwei" that he couldn't close in time and rushed towards Qin Huai, directly smearing the magazine in his face.

"Qin Huai, "Zhiwei"! You are on "Zhiwei"! Master is also on it! Huang Ji is on it, Huang Ji is finally on "Zhiwei" again, the latest version, please read the latest version, it has 4 pages!" Dong Shi spoke incoherently and danced, as if he wanted to let Qin Huai better understand his excitement through his movements.

"I know." Qin Huai nodded and signaled Dong Shi not to get too excited, "Didn't everyone know that Huang Ji was going to be on "Zhiwei" on the day of the interview?"

Xu Chengcai was so full of thoughts that day that he went home all night to write and post on Weibo, but he couldn't even think about it.

"It's different, this is different!" Dong Shi grabbed "Zhiwei" hard, his finger joints turned white from the excessive force, "This is "Zhiwei", printed! The new year's big issue! Cover! 4 pages!"

Qin Huai said that he saw Guoer on the cover.

Nice photo, looks delicious.

Dong Shi still looked calm, his face was full of Qin Huai who didn't know he was excited, he almost grabbed his arm and yelled at him, "I hate you for being a piece of wood."

Dong Shi could only push "Zhiwei" to Qin Huai: "Read it yourself."

Then he pounced on another chef who ran into Huang Kee excitedly with "Zhiwei" in his hand.

"Have you read it? The cover! 4 pages! I didn't catch up with Huang Ji last time he published "Zhiwei", but this time I can be regarded as a proud ancestor, hahahahaha!"

"Look, there are 4 whole pages!"

Qin Huai:?

Qin Huai really doesn't understand why everyone is so excited?

This is not a sudden surprise. Didn’t everyone already know that Huang Ji was going to be on the cover of "Zhiwei"?

Qin Huai opened "Zhiwei", and the first article was Huang Ji's column, which was full of pages.

Before Qin Huai started looking, Zheng Da's loud voice came from outside the door. Zheng Da, who rarely appeared in Huangji in the morning, was wearing a suit and leather shoes. He looked like an elite boss, with his waist straight, followed by several assistants to move boxes into Huangji.

"Hahahaha, everyone is here! Have you read "Zhiwei"? I bought 300 copies here. When I get off work today, each person will take two or three copies back to give to relatives and friends. Is Qin Huai here? Ah, Xiao Qin is here ah."

Zheng Da walked up to Qin Huai happily. When he saw Qin Huai, he had just turned to the first page and knew that he hadn't read much yet. He quickly said: "Xiao Qin, you read first. Master Zheng and I will be responsible for breakfast this morning!"

"It's such a happy event, I'm going to eat Sixi Rice Balls this morning! Siyuan, Siyuan, are you in the kitchen? Stop making your wontons, come and make rice **** with your dad and me."

Hearing the word glutinous rice balls, the faces of several chefs who were not afraid of death these days and wanted to taste the delicious Sixi glutinous rice dumplings with mint filling made by Qin Huai and the others turned green every day.

Qin Huai was naturally happy to hear that Zheng Da had decided to show off his skills after a few days of seclusion at home. He didn't compete with him for the job of making breakfast, but read the food reviews first.

Speaking of which, Qin Huai has actually never watched "Knowing the Flavor".

Huang Anyao had told him a lot about Xu Cheng's writing style, how to do hydrology, and what methods he usually used to do hydrology.

The beginning is Xu Cheng's standard opening.

'I believe that when many readers bought this magazine and saw the cover, their first reaction must be whether Master Huang Shengli of Huangji Restaurant has improved his cooking skills and developed some amazing new dishes. The next celebrity chef list During the selection, can he overcome his back injury and break through his best ranking in history. I regret to tell you here that the content of this article is not what everyone thinks. The focus of my introduction is not the red table dishes, but the white table dim sum that rarely appears in the taste.

When it comes to Chinese dim sum, I believe that many of my loyal readers will first think of Zhiweiju in Hangzhou. When I first founded "Zhiwei", many of my friends thought that I had purchased shares of Zhiweiju. Otherwise, it would be difficult to explain why 11 of the 13 articles I wrote on the Baiyan Dim Sum Special Issue were about Zhiweiju's chefs. To this day, if a friend asks me where is a better place to eat dim sum, I will still enthusiastically recommend Zhiweiju to my friends. This is the well-deserved No. 1 restaurant in Baidan.

Okay, that’s it for Zhiweiju’s advertisement. But if a friend says that the reputation of Zhiweiju is big enough and he is tired of eating it and wants to eat some other Baiyan dim sum worth trying, do you have any recommendations? Now I will recommend Huangji Restaurant to him.

Believe me, as long as Master Qin from Qinhuai is still at Huangji Restaurant, his signature dim sum is definitely worth booking a plane ticket to a city near Suzhou and waiting in line for several hours to eat a delicious fermented steamed bun and a sandwich. Bag. If you're lucky enough, or you happen to know Master Qin, you might even be able to eat his exclusive snacks.

Although this snack has a strange combination, strange name, and strange preparation, the taste will definitely make every customer who takes the first bite open their eyes in surprise. Because this ugly snack looks like it was created by a three- or four-year-old child who took the apple dough cut out by the chef, threw it into the red cabbage juice, and then scribbled on it. It has a taste that far exceeds its appearance.

It is a wonderful snack consisting of dough peel and bun filling. Before eating this snack, I never thought that carrot puree and meat fillings could have such a wonderful and perfect combination. Readers who don’t like carrots, don’t be disappointed, because this snack is specially made for a picky customer who doesn’t eat carrots. And created.

Before telling the story, I want to praise the taste of the fruit. Eating this snack is like watching my son draw for the first time a few years ago. At first glance, I thought it was completely incomprehensible. Children's random doodles do not need to be scrutinized. But when you are willing to understand a little bit and take the first bite, you will find that this seemingly random work is actually full of the creator's intention and ingenuity. The unbridled creativity contained in it will make everyone who thinks they know something The so-called experts were amazed.

This is a wonderful combination.

The carrot puree and the meat filling are intertwined with each other, enveloping the gravy, and a little diced bamboo shoots are mixed in to add a crispy texture. In this filling, it is difficult to taste the unique flavor of carrots. Instead, it is a tolerant sweetness, mixed in the gravy, like an excellent sweet condiment. The ingredients are all so delicious, and it goes without saying that the meat filling is the protagonist.

I have rarely seen such perfect meat fillings in dim sum, and I have never seen dim sum with such complicated and difficult production techniques.

The filling of the fruit needs to be stir-fried in oil first to make it fragrant, and then simmered to reduce the juice. When stir-frying, you even need to use a large turning spoon that is unique in Shandong cuisine. If I hadn't seen it with my own eyes, I wouldn't have believed that this was the process of making dim sum fillings.

After seeing this, I believe some readers are surprised that Master Qin can actually turn his spoon. Don't be surprised, if Master Qin is so proficient in red cases, this article will be a one-person interview with Master Qin, not an interview at Huangji Restaurant.

Chef Huang Shengli is responsible for the filling part of Guoer. A well-known red chef who ranks 37th on the celebrity chef list is responsible for the filling. I believe its gold content needs no introduction. This is also the most surprising thing about this dim sum. This is a dim sum made by the cooperation between chefs red case and white case. The division of labor is clear and each has its own merits. In the red case, Master Huang Shengli is slightly ahead due to his excellent cooking skills, but Master Qin's white case does not hold Guoer back. This kind of cooperation mostly occurs between masters and apprentices. In the chef's profession, the inheritance of techniques and years of tacit understanding between masters and apprentices can allow them to cooperate better.

The cooperation between Master Qin Huai and Master Huang Shengli is even more beyond my expectation and more in line with the tone of this dim sum.

Apostate.

No one stipulates that steamed bun fillings cannot be wrapped in the skin of noodles, and no one stipulates that steamed bun fillings cannot be wrapped in other skins, but no one would do this. Because this approach is really unconventional, but sometimes creating a great dessert just requires a little bit of unorthodox.

After talking about dim sum for so long, I believe many readers can’t wait to read the story behind dim sum. Guoer happens to have a wonderful story, readers, please be patient and watch me tell it. ’

Qin Huai glanced at the story about water.

As Huang Anyao said, Xu Cheng loves to write stories in food reviews and also likes to use metaphors, comparisons and other techniques to improve the word count, but Qin Huai has to admit that Xu Cheng definitely put his heart into this article.

long enough.

There are only three pictures in the four pages (Guoer, Jiuniang Mantou and Sanding Bao), and the fonts are not deliberately made bold and large, so the volume is definitely large enough.

Qin Huai even suspected that Xu Cheng's claim that he went back that night and wrote the entire article in one go was a boast. He should have only written an outline that night. The dragon that had disappeared a few days ago was actually writing the article in the hotel.

Xu Cheng used the writing method of romance novels and refreshing novels to write about the birth of Guoer and Qin Huai's experience of learning to cook respectively.

Readers who bought this book "Zhiwei" have made a profit. For the price of a food magazine, they can read food reviews, romance novels and genius novels at the same time.

During the interview, Qin Huai tactfully mentioned whether the article could focus on Huang Ji, mentioning him less and mentioning Huang Ji more.

Xu Cheng did it.

He didn't mention Qin Huai much, and basically replaced him with Master Qin.

Qin Huai has 6 points to say about this.

At the end of the article, Xu Cheng made a brief summary.

‘Huangji is a very old-fashioned, standard master-disciple-style restaurant. He is old-fashioned and very innovative at the same time. In Huangji, I not only saw the standard master-disciple inheritance, but also saw the seniors sparing no effort to help and guide the juniors.

Master Qin is a very young chef. He was lucky enough to meet Master Huang Shengli and Mr. Zheng Da when he had no mentor to teach him. During the interview, Master Qin repeatedly expressed his respect and gratitude to these two senior masters to me, and I also saw talent appreciation and tolerance from these two masters.

Perhaps this is the story that everyone loves to hear about the Chollima meeting Bole. There may be only one Chollima, but there can be two Bole.

Considering that Master Qin has his own business and came to Huangji Restaurant for exchange and study, he may not stay at Huangji Restaurant to make dim sum for too long. But I believe that in such a benign exchange and learning atmosphere, the learning and exchange between Master Qin and Huangji Restaurant is not a one-time event. Perhaps in the next few years, we can often see Master Qin at Huangji Restaurant and get a red case. A limited-edition dessert made in collaboration with Chef Hakukan.

Finally, Mr. Huang Shengli asked me to help advertise Huangji Restaurant. Through "Zhiwei", he informed diners that his waist has recovered and he will resume his role as the chef of Huang Kee Restaurant in the near future. Diners are welcome to come to Huang Kee during the New Year to order the New Year's limited set meal, which will be accompanied by New Year's limited snacks. ’

Qin Huai finished reading the article.

He looked up and heard Zheng Da's angry voice in the kitchen: "Siyuan, you see, your father's and my names appear a total of 7 times in this article."

"I don't want to show off. I'll let you and Xiao Qin see my true strength later. I really don't know how to make mincemeat. I'm not running away these days. I mainly like to be by myself at home. Research, and you will be able to reap the results of your research later.”

"Then again, Siyuan, you are already quite old. In the past few months, you have been busy studying dim sum and have no time to go on blind dates. I have communicated more with Boss Su from Zhiweiju in the past two days. Guess what? He actually has a daughter too. Dessert maker, I think you two are a match made in heaven. When will you take a break, Boss Su and I will make an appointment for you to meet. "

"I just happened to be going to Zhiweiju to meet with those old masters who said that I was not doing my job properly and was deviant. Didn't I still bring out powerful disciples?"

Zheng Siyuan:…

Dad, does it no longer require the approval of the apprentice to accept a disciple?

"By the way, there is one more thing. I originally wanted to ask your uncle, but he hasn't come yet. I read at the end of the article that the New Year's set meal has limited snacks. Doesn't Xiao Qin want to go home for the New Year? How can he have time? Are you making the snacks for the New Year set? I remember you have been studying the big spoon recently. When did you learn a new snack? It can’t be Sixi Rice Balls, right?

"Dad, is there a possibility that you can make the New Year's limited snacks?"

Zheng Da: "Ah?!"

Just when Qin Huai was about to go to the dressing room to change clothes, foreman Cao excitedly rushed in from the outside grabbing "Zhiwei" and even forgot to close the door.

"Exploded, exploded!"

"Since around 7 o'clock this morning, the phone has been buzzing!"

"People from within the province, from outside the province, from Southeast Asia, and from across the ocean, all come to call and ask about Guoer!"

"How do you sell this dim sum? Do you want a set meal or a membership card? Can you make a reservation in advance? Master Xiao Qin... No, Master Huang! Where is Master Huang?"

"Master Huang hasn't arrived at the store yet at such an important time?!"

"Master's phone has also been flooded with calls from regular customers asking if they can make reservations. Master and Brother Anyao are still at home answering the phone." Dong Shi answered.

Foreman Cao walked around in circles excitedly: "We need to hold a meeting to study how to sell the fruit. This snack must be limited, so we need to hold a meeting. Yes, we need to hold a meeting!"

"Xiao Dong, let me know when Master Huang comes. I have to hold a meeting with him and Master Xiao Qin!"

"Our Huang Ji is going to restore its former glory this time!"

(End of chapter)