Hardcore Chef Dad

Before eating mandarin fish braised in vinegar, everyone will have a reverie about the taste in their hearts, and they will also have a little doubt when looking at the presentation.

Even a group of people from the province and Taiwan may feel that such a dish may not be as delicious as the squirrel mandarin fish.

But when I watched Feng Yifan open it, and then took a piece of fish with vinegar sauce that was handed to his hands on a small plate, and smelled the aroma of the vinegar sauce, I still couldn't help but salivate.

Blow gently with your mouth, then carefully take a bite while it's still hot.

The moment you enter the mouth, there is a slight sour taste at first, but the sourness is not that extremely sour, but a very pleasant sourness, followed by sweetness and salty taste.

After chewing it, the taste that emerges is the crispy shell of the fried mandarin fish and the deliciousness of the soft and smooth fish meat inside.

After eating such a dish, everyone finally understood why the two old people cooked this dish today.

After the three little girls Feng Ruoruo, Yang Xiaoxi and Chen Yaofei ate, they first praised their great-grandpa and grandpa in unison.

Grandpa, grandpa, your fish is so delicious.

Yes, it's delicious.

It's delicious. It's really delicious. Feifei likes it too.

Zhuang Daozhong said with a smile: Okay, okay, as long as our three little darlings like it.

Su Jinrong also smiled and said, Yes, the little darlings like it, which means that grandpa has not lost his skills. Today's fish is not big, but fortunately it is not embarrassing in front of everyone.

Li Fei'er said: Uncle Rong, your craftsmanship is absolutely top-notch. You are worthy of being the chef who can teach Chef Feng.

Others also came forward to compliment him.

Shi Jiahui said: Uncle, the hand you used to lift the fish into the pan may not be as steady as mine.

Su Jinrong waved his hand and said: Jiahui, what you said is a bit too much. What I have is just some basic skills. Mastering the heat and controlling the oil temperature are very basic things.

And if there is no Yifan today, I may not be able to handle that fish by myself. I am getting old.

Zhuang Daozhong said: Hahaha, Jinrong, it doesn't matter that we are older. From now on, let Yifan be in charge of the fish and you be in charge of the vinegar sauce, so that you two can still cooperate well.

Feng Yifan also said: Uncle Master is right, dad, it will be good for the two of us to cooperate in the future.

Su Jinrong smiled and nodded: Okay, from now on, we will cooperate.

After some tasting, the group of people from the province and Taiwan finally had an intuitive understanding of Feng Yifan and the entire Su Ji's cooking skills.

From the processing of the mandarin fish to the frying of the mandarin fish, the frying is repeated three times.

There is also the cooking of vinegar sauce, every step really shows the craftsmanship.

As for the group of people from the province and Taiwan, they had been with many groups before and had gone out to shoot a lot of things. They had also been to many hotel chefs from all over the world.

But today, through the filming of Su Ji, I saw the attitude of the two elderly people towards cooking.

Seeing Feng Yifan's neatness in handling fish really made them feel that Su Ji was more meticulous than many of the chefs in big hotels they had been to.

The photographer couldn't help but said: I have been to the kitchens of many big hotels. I feel that this dish may not be able to be made in the kitchens of many big hotels. This dish is really not good. Generally speaking, I have seen a real master today.

Zhuang Daozhong said with a smile: I am afraid that except for Su Ji, this dish may be really rare to see nowadays.

Su Jinrong asked curiously: Uncle, don't you make this dish at Red Maple Restaurant?

Zhuang Daozhong shook his head and said: It can't be done. I can't cook both of them by myself. My juniors are not very good at mastering this dish. To be more precise, it should be that I don't master it accurately enough and can't do it. teach.

Such a dish was once a hit at state banquets after being improved by Master Su Quansheng.

Now it is once again made in Su Kee, by the current two generations of people who hold the spoons in Su Kee.

Zhuang Daozhong was really filled with emotions.

The old man said to the camera: Inheritance, what is inheritance? Su Ji, this is inheritance. Inheritance is not about sticking to things for a long time, but about using new things to supplement our traditions, so that the traditions can still be used today. Shine brightly.

Many people may wonder why Feng Yifan, who is clearly a chef who has inherited the national banquet tradition, is going abroad to study?

In fact, here we need to expand our knowledge and see more things, and then we can improve the tradition and integrate new things into the tradition, so that our inheritance can continue and prosper.

Such words can be said to have surprised everyone present.

After a brief moment of confusion, Feng Yifan and his father-in-law took the lead in applauding Mr. Zhuang.

Afterwards, everyone in Su Ji sincerely applauded the old man.

The three little girls Feng Ruoruo, Yang Xiaoxi and Chen Yaofei didn't understand it very well, but they clapped their hands together and applauded their great-grandpa.

Zhuang Daozhong's words, especially those spoken to the camera, Feng Yifan knew very well that the old man wanted to clear his name.

Because after the turmoil on the Internet, many people accused Feng Yifan on the Internet.

To say that he clearly studied under the master of the state banquet restaurant, but ended up going to study abroad, is simply to worship foreign countries.

And some people think that Feng Yifan's decoration of Su Ji and the opening of a Western restaurant next to Su Ji are completely nondescript and do not really pass on the inheritance well.

Some people even directly said that Feng Yifan was not worthy of inheriting a century-old brand like Suji.

But now Zhuang Daozhong's words can be regarded as helping Feng Yifan clear his name.

As Zhuang Daozhong said.

Inheritance does not mean blindly adhering to tradition, but rather integrating more new elements into tradition as the times progress, allowing more young people and more people who have not been exposed to tradition to gradually Accept tradition.

In this way, we can better pass on the tradition.

Only by advancing with the times can we inherit it better.

Later, Zhuang Daozhong, Su Jinrong and Feng Yifan faced the camera and expressed their opinions on the selection of the Chinese menu.

This can be regarded as three generations of chefs expressing their different views on the Chinese menu.

Zhuang Daozhong said: Chinese cuisine, like our civilization, is long and rich. Maybe our menu cannot cover the delicacies of every place across the country, but I still hope that with this menu, more people can enjoy it. Learn about Chinese food.”

Su Jinrong said: Actually, as a descendant of a state banquet chef, I am not very qualified. I have not managed the restaurant passed down by my father's generation well, and I have not been able to inherit my father's state banquet skills. This time I was lucky enough to participate in the menu shooting of Chinese dishes. It really scares me.

I hope that my vinegar-braised mandarin fish dish can help everyone re-understand our Chinese cuisine, and it can be regarded as a starting point for everyone, and it can lead to more Chinese food in the future.

After everyone listened to the words of the two old men, all eyes were fixed on Feng Yifan.

But Feng Yifan didn't say anything directly. Instead, he smiled and said, What the two old men said is very accurate. I feel like I have nothing more to say.

Li Fei'er suddenly laughed: Chef Feng, this is not like your style. Why did you become so humble in front of the two seniors today?

What's more, as the only one present, you are not only a top chef in China, but also a three-star chef with your restaurant. You are the most qualified to say a few words here.

Zhuang Daozhong also said: Yes, Yifan, you are the most qualified person to speak today.

After hearing this, Feng Yifan couldn't help but smile bitterly and said to Mr. Zhuang: Uncle Master, why do you even say that?

Zhuang Daozhong said: I'm telling the truth. Is there any chef in the country who can get a three-star rating for a restaurant abroad after getting a special grade at home? Not to mention you have five stars yourself. Star?

Everyone also followed suit, asking Feng Yifan to say a few words.

Feng Ruoruo pulled two friends, Yang Xiaoxi and Chen Yaofei, and quickly ran to their father. The little girls said in unison: Dad (Father Feng), hurry up and tell me.

When Feng Yifan saw that even his daughters were here, he could only agree to say a few words.

Facing the camera, Feng Yifan started talking formally and seriously for the first time.

Everyone, many people may know me, and many may not know me. As for me, I am Feng Yifan, a very ordinary chef. I am the current head chef of Suji, a time-honored restaurant. I can't even be called 'the chef' yet. Man', after all my father-in-law is still alive.

Maybe during this time, everyone knows me more or less from the Internet, and also knows the two restaurants I currently run, Su Ji and Ruo Restaurant.

Many people will question, why can I run a Chinese restaurant and a Western restaurant at the same time, and why am I so popular among so many people? Did I do this on purpose? Or should I say it’s me who is hyping it up? Did it cost money?

Having said this, Feng Yifan paused for a moment, and then continued.

“Actually, the popularity it has today is beyond my expectation, and I didn’t expect it to receive support from so many people.

Here I would like to thank those friends who support me. I and everyone in my kitchen will continue to work hard.

After saying this, Feng Yifan officially got to the point.

Today we are shooting Chinese food. As my father-in-law said, today we are trying to attract more people, because Chinese food is just like our culture, it is too broad and rich, so we Su Ji cannot cover all the delicious food from all over the world.

But we at Suji will present Chinese food and the traditions we adhere to in a very traditional way.

Of course, on top of tradition, as my uncle said, we have to incorporate some new things into it, so if I have the opportunity, I will also incorporate some of the things I have learned over the years into traditional dishes and give them to you. Presentation of some innovations.

Feng Yifan's words were spoken in a leisurely manner, but everyone felt very comfortable listening to them.

He first clarified some of his positions, expressing his refutation of the doubts of some people on the Internet without being too humble or overbearing, as well as his fear of becoming famous. He also regarded becoming famous as an incentive for the next step, ensuring that he, Su Ji, and Ruo, the restaurant's backer, The kitchen team will work harder.

And what he said immediately showed his gratitude for being able to participate in the promotion of Chinese cuisine.

As well as his own views on Chinese cuisine, traditional presentation, and innovative presentation.

Feng Yifan finally said: This menu of Chinese cuisine cannot include all the dishes from all over the country, but it will definitely be the most representative dish. I also hope that a certain dish on this menu can remind everyone of their hometown. , can arouse everyone’s love for the taste of the motherland.”

Finally finished recording Feng Yifan's words, which left everyone a little bit unsatisfied.

Especially his last words really made everyone feel that they were so well said.

After a brief moment of confusion, everyone applauded Feng Yifan.

Especially the three little girls Feng Ruoruo, Yang Xiaoxi and Chen Yaofei clapped their hands very hard.

Li Fei'er said: Chef Feng really said it well. The last sentence: through a certain dish on the Chinese menu, you can evoke everyone's longing for hometown and arouse everyone's love for the taste of the motherland. It is really the finishing touch. If so.

Feng Yifan smiled and said, I am speaking from my own thoughts. Maybe what I said is a bit bad and a bit long-winded.

Li Feier said: No, no, very good, really good.

At the same time, Yang Zhiyi muttered Feng Yifan's words several times, and couldn't help but praise: Chef Feng, your last words are so good. I would like to ask, if I write a book in the future, can I quote it?

Feng Yifan said with a smile: What's wrong with this? I'm just talking casually, and there are no copyright fees.

Feng Ruoruo clapped her hands and said, Dad is great.

Yang Xiaoxi said: Yes, Father Feng is great.

Chen Yaofei said: Father Feng is the best.

Feng Yifan said to the three little girls: Okay, thank you to my Ruoruo, Xixi and Feifei. With the praise from you three, Father Feng is really the happiest.

Hugging three little girls, Feng Yifan also smiled happily.

But then, Feng Ruoruo said, Dad, you forgot to make us snacks.

Yang Xiaoxi then said: That's right, Father Feng and we haven't had any snacks yet.

Chen Yaofei said: Father Feng, you said that after eating the fish, we can still have snacks. Adults cannot lie to children and must keep their word.

What the three little girls said immediately made everyone laugh.

Su Ruoxi smiled and said, Look, your daughters want snacks, have you forgotten?

Everyone else was laughing so hard, they were really amused by the three little girls.

Unexpectedly, the three little girls worked for a long time, but in the end they did not forget the snacks they wanted to eat, and after praising Father Feng, he asked for them directly.

Feng Yifan smiled and said, Of course I am prepared.

Soon, Feng Yifan asked Luo Yu to bring out the snacks he had prepared.

Okay, everyone has been working hard. Come on, let's have some snacks together. We can all take a good rest.

As the snacks were distributed to everyone, everyone in Su Jili also began to take a rest.

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