My Fish Pond in the City Connects Thousands of Worlds

After sending the children to school, Chen Feng dragged Li Ruogu to the hotel.

The time set by the Michelin review team was from this afternoon to evening. Chen Feng really didn't expect that it was only eight o'clock, and Weiyang Restaurant was already full of people.

However, not all the diners came, most of them were the media with long guns and short guns.After yesterday's online gourmet war, these media people will naturally not miss this big news.

Among them are Chen Juan from the city TV station, provincial TV station, and many online media, but they all gathered around, discussing something.

Chen Juan, a reporter from the Municipal TV Station, knew Chen Feng from time to time. After seeing Chen Feng stop the car, he quickly said to a group of reporters around: "Chen Feng, the owner of Weiyang Restaurant, is here!"

All of a sudden, a group of reporters who had surrounded the city swarmed towards Chen Feng. Only then did Chen Feng notice that there were also a few people in that circle carrying professional video equipment, but there was no station logo on their equipment, which made Chen Feng Feng didn't know their origins.

Before Chen Feng had time to think about it, the group of media people desperately extended their microphones to Chen Feng, listening to the questions they most wanted to know.

"Mr. Chen Feng, the restaurant you opened will be evaluated by the Michelin review team today. How are you feeling?"

"Mr. Chen Feng, as the chef of Weiyang Restaurant, do you have anything to say to the Michelin food review team?"

"Mr. Chen Feng,..."

Chen Feng said quickly: "Everyone, everyone! When I open the door, I'm accepting your interview, okay?"

At this moment, Li Haijun was standing beside Chen Feng, like a bodyguard, and directly used his arms to push Chen Feng out of the way.It was only then that Chen Feng was freed.

After Chen Feng opened the door of the hotel, these reporters rushed in one after another, and began to frantically ask Chen Feng all kinds of weird questions.

Seeing this, Chen Feng quickly hid aside, pulled Li Ruogu over and said, "This is the manager of our restaurant, you can just ask her, in fact, I am a cook."

Li Ruogu saw Chen Feng pulling him over as a shield, and glared at Chen Feng angrily, but he also knew Chen Feng's temperament, he didn't like to show his face very much, and he didn't have limited culture, so he couldn't cope with this kind of scene.

So she stood on the stage generously and began to answer the reporters' questions.

And Chen Feng returned to the audience, because he found that the few people who were surrounded by the door with professional video equipment were standing aside, and had no intention of interviewing Chen Feng or others.

Seeing that Chen Feng was not being interviewed by the group of reporters, the group of them led a thin man in a light down jacket and walked towards Chen Feng: "Hello, Mr. Chen Feng. I am the director of the fourth season of Huaguo on the Bite of the Tongue." Zhang Xiaoqing."

Whoa! "A Bite of China" is a documentary about Chinese delicacies. All delicacies that can be featured in this documentary are favored by people all over the country.

This kind of influence is in Huaguo, and it is almost going to blow up the "Michelin Red Classic".This documentary is produced by China Television. The director, producer, and producer are all well-known food critics in China. The documentary they produced has been broadcast for three seasons so far, and the ratings of each season can reach a new one. peak.

Chen Feng really couldn't imagine that the film crew of "A Bite of China" actually came to Weiyang Restaurant. Could it be that they also came because of yesterday's Internet incident?

Chen Feng was stunned for a long time before he took the hand of the director Zhang Xiaoqing and said, "Hello, hello, I didn't expect that my hotel would startle the "A Bite of China"!"

Zhang Xiaoqing laughed and said: "We have been paying attention to the development of food in the whole country, and you have already attracted our attention when Weiyang Restaurant was still Hei Rou. After all, the purpose of our program is to discover and pass on the less famous food. Chinese cuisine!"

Look at the conception of "A Bite of China", and then think about the "Michelin Red Classic" which is specially designed for the travel of nobles, and the verdict will be judged immediately.

This is the difference between Huaguo and decadent capitalism.

Chen Feng thought of this and said quickly: "That's really unfortunate. Actually, I have watched almost every one of your documentaries, most of which are folk delicacies, as well as some street delicacies. It’s been renovated, so it probably won’t have the flavor of your film after it’s shot.”

Zhang Xiaoqing waved her hand and said, "No, no, this is a food documentary. As long as it's delicious, it will look good when it's filmed!"

Chen Feng suddenly realized that his way of cooking didn't seem to be humane. If he had been filmed in a documentary, it meant that he was not really a superb cook, but he was able to reach this level only by relying on bells and whistles.

And it is not the time to announce the existence of the black pig to everyone. He is going to find a reason to announce the existence of the black pig to the world after the Michelin incident is over.

If Zhang Xiaoqing wants to shoot now, wouldn't it be exposed in advance?

Chen Feng said with some embarrassment: "Director Zhang, are you going to shoot today?"

Zhang Xiaoqing nodded: "It depends on your time. If it's convenient for you, I can shoot today. Are you worried about Michelin's trouble? It's okay, I won't shoot that. Whether foreigners like it or not has nothing to do with China. ! On the territory of Huaguo, it is enough for the people of Huaguo to like it.”

Chen Feng didn't know how to explain to Zhang Xiaoqing that his culinary skills were mainly pork and bells, but he knew that "A Bite of China" was one of the best promotions for his black pig.

"Director Zhang, when will your documentary of the fourth season be released?"

Zhang Xiaoqing was a little puzzled, Chen Feng asked why, but he still told his schedule: "Actually, most of my productions have been completed, and it will be aired at the beginning of next month, but your restaurant is so popular recently, I want to rub it It's your popularity! So I plan to temporarily add you to this episode!"

Chen Feng thought about it, there was still more than a week left at the beginning of next month, and he originally expected that he would announce the black pig to the public around the time of year when everyone was preparing for the New Year.

This time was just enough to catch up, so Chen Feng said: "Director Zhang, let me tell you the truth, the main reason why my restaurant can cook so delicious food is because of my ingredients!"

"Ingredients?" Zhang Xiaoqing is naturally aware that he has photographed so many delicacies, and a large part of them is about the acquisition of ingredients. The ingredients in Chen Feng Restaurant are a bit special, which is what he expected.

"Actually, the pork used in my restaurant is not an ordinary pig."

Chapter 219 Endangered Black Pig

Chapter 219 Endangered Black Pig

The reason why Chen Feng wanted to tell Zhang Xiaoqing about the Black Pig was because it was a good publicity platform, and the airing time of "A Bite of China" was roughly the same as the time Chen Feng wanted to announce the Black Pig.

It's all in the twelfth lunar month when everyone has to prepare New Year's goods.

"Not an ordinary pig?" Chen Feng's words aroused Zhang Xiaoqing's interest.

Zhang Xiaoqing is a foodie, a well-known food critic and director of food documentaries in China, so he naturally knows what kinds of pork people eat every day.

At present, Huaguo’s pork breeds are mainly foreign breeds and hybrids of foreign breeds. The main breeds are large white pigs, Landrace pigs in Europe, and Duroc pigs in America.

The main reason why these three kinds of foreign pigs become Chinese people's table meals is that they are mainly lean meat and fast growing meat and short growth cycle.

Could it be that the pigs used in Chen Feng's restaurant are out-and-out Chinese pigs?

As far as Zhang Xiaoqing knows, because of the short growth cycle of foreign pigs and fast meat growth, they are favored by pig farmers, so fewer and fewer people breed Huaguotu pigs. This has led to the extinction of four types of Huaguotu pigs. Another 30 A variety of endangered species are on the verge of extinction.

Even if the number of Chenghua pigs known as "the standard dish of twice-cooked pork in Sichuan" is only about 100, the selling price of a pig is comparable to a set of buildings.

No wonder the price of Chen Feng's restaurant is so high, it turns out that they used the endangered Huaguotu pigs.

But what kind of soil pig did he use?Zhang Xiaoqing was still very puzzled, he also tasted Huaguotu pigs besides the more famous ones that have been extinct, but the taste was still far from the taste of Weiyang Restaurant.

Chen Feng said: "I bred this pig myself, and I named it Black Pig."

"Black pig? This name is too common!" Zhang Xiaoqing continued to ask: "Does it have anything to do with Chenghua pig?"

Zhang Xiaoqing knew that the Chenghua pig was also a black-haired pig native to Sichuan, and Chen Feng's pig was also called a black pig, so there must be some kind of blood relationship between them.

"Chenghua pig?" Chen Feng had also heard of this kind of pig. It was a breed of black long-haired pig. When he was young, Chenghua pig could be seen everywhere, and every household had to kill one during the Chinese New Year.

Chen Feng hadn't thought of this level before, since this happened to give the black pig from another world a relative on earth.

"That's right, the black pig I raised is a kind of black wild boar I found in the back mountain of our village. According to my guess, it should be the ancestor of domesticated Chinese pigs. The biggest feature of this black wild boar is fat The fat content is high, and the intramuscular fat content can reach 9%, while the foreign pigs we eat every day are only 1%.” Chen Feng explained the advantages of black pigs to Zhang Xiaoqing in detail.

"I know that the higher the fat content in the chicken, the easier it is to form snow patterns on the cross-section of the meat. If it reaches 9%, it can reach the legendary state of pork marble!" Zhang Xiaoqing exclaimed.

"Wrong! Every cross-section of this black pig is marbled!"