There was silence.

The three areas of ABC on the first floor of Taifeng Building will be separated by vases or direct decorations of screens, coupled with the separation distance itself, Area C is all large tables and requires a large space, and Area C can be said to be a separate block.

Jiang Feng was really not at ease after making the chicken bean curd, so he moved a small low bench and sat at the food window alone, tilting his head from a distance, eager to stick his head out, with a posture that looked very silly from the outside, people couldn't help but wonder if there was something wrong with this person, and tried to see how the guests in Area C reacted.

Everyone else is doing their own thing, and the three head chefs are all cooking, after all, their dishes are about to be served, no one cares about Jiang Feng, and even Wu Minqi doesn't notice.

Ji Yue noticed it, because she was going to come to the food delivery window to urge the vegetables.

It is very important that the banquet dish is served quickly, not too fast and not too slow. There are not many chicken bean curd itself, and a small bowl can be eaten in a few bites like ordinary bean curd. Ji Yue saw that there was only one bottom of the chicken bean curd in the bowl of some of the guests who ate quickly, and they were scraping it with a spoon to eat, and people like Han Guishan, who dared to eat in front of the national audience, were already licking the spoon, so they came to the food window to urge Sun Maocai's Dinghu vegetarian dishes to be plated, and they were ready to serve the dishes after they were served.

Then Ji Yue saw Jiang Feng with his neck crooked.

Ji Yue: ?

"How is it, how did the guests react?" Jiang Feng asked impatiently when he saw a living person coming.

Although he has worked very hard, he is not farsighted, and he can't see everyone's expressions clearly at all, he can only see everyone eating, and he doesn't seem to have any radical actions.

"It's good, it's all quiet, just ......" Ji Yue thought for a while, "Just like when we ate before, we only ate and didn't talk." ”

"Is that good or bad?" Jiang Feng didn't know the bottom in his heart.

Ji Yue recalled that she wanted to hug Jiang Feng's leg and call her father at that time, and asked Jiang Feng's father to give his daughter who was older than himself a bowl of chicken bean curd every day, and said very reservedly: "It's delicious, so delicious that I don't want to talk." ”

"Lao Zhang is the kind who doesn't want to talk when he stands next to you. Ji Yue added.

Jiang Feng suddenly realized, it was really very delicious.

"You go and ask Chef Sun if Chef Sun's Dinghu is ready, and we can prepare to serve the food here." Ji Yue said.

Jiang Feng helped her look at it: "Okay, it's being arranged, let your people come over." ”

Ji Yue hurriedly beckoned the young and beautiful waiters to come over and serve the food.

What Jiang Feng didn't know was that the real feelings of most diners were more exaggerated than what Ji Yue said.

Because Ji Yue entered the industry early, it can be said that the healthy stir-fry restaurant came to work as a waiter because of poverty as soon as it opened, although there is no money, but there is no shortage of food. When I was in City A, the old man had tasted a lot of cooking skills, and even Sun Guanyun's eight-treasure chestnut pigeon she had eaten, and the staff meals on weekdays were also cooked by Jiang Jiankang, plus when I was rich, I also ate a lot of really good things, and my mouth has been raised a lot more tricky than the average eater who can eat.

Ji Yue lives upstairs from the Jiang family, she can eat whatever anyone does during the break on weekdays, and when Zhang Guanghang himself can't even find a judge in Fenyuan, he also likes to ask Ji Yue to taste it, Ji Yue is actually a restaurant foreman who has seen the wind and waves unconsciously.

When she first tasted the chicken bean curd made by Jiang Feng, she felt so delicious that she was speechless, not to mention that these rich diners might not be as good as hers.

It's not just aphasia, and after eating, I don't know how to praise when I open my mouth to praise two sentences.

Many diners have never regretted that they are so uneducated, and they can't find the right words when they want to praise the dish, and they feel that the words they say on weekdays to praise this chicken bean curd are insulting it.

Many diners have experienced an unprecedented experience per second in just a few minutes.

Because of the special buff of chicken bean curd, it is triggered when you eat the buff, and after the trigger, the taste sensitivity increases and the corresponding tongue can taste more wonderful tastes, and the tongue that tastes every second can't wait to spread the beauty of these tastes like the brain. The diners present were young and old, the young taste was still normal, and the older taste had begun to deteriorate to a certain extent, and this wonderful experience was definitely an unforgettable impact for them.

Gustatory shock.

What does it feel like to eat a dish that tastes better the more you eat it?

That's probably how it feels.

I already thought it was very delicious at first taste, but as I got to know it more deeply, I found that it was even more delicious than what I had eaten in the previous second, and every second was more delicious than the second I ate, and every touch of my tongue was a new feeling.

What does it feel like?

Heaven is nothing more than that.

In this world, there is no other dish other than chicken bean curd that can bring diners such an experience.

Xu Chengdu spoke.

The world's most well-known and authoritative food critic, even when eating Peng Changping's own swallow wing feast, took time out to express his appreciation for the dish to the chef after a bite, but now he can't.

As we all know, Xu Cheng has a good tongue.

It is this good tongue that allows him to eat many exquisite and delicious dishes and hide some smiles, making him a food critic who chefs all over the world are convinced, loved, and even respected, and this love and respect cannot be smashed by money and love of food alone.

Han Guishan also loves to eat, and Han Guishan is also rich, and now he is very rich. After the good taste cooking competition was held, he took advantage of this wave of east wind to expand the market, and in just one year, the good taste of soy sauce occupied half of the domestic soy sauce market, and the rest of the seasonings are also multi-line flowering, even in Beiping City, people who are engaged in related industries who see Han Guishan do not call Mr. Han.

But he is still known for his special taste, and he doesn't know how to eat.

The small bowl in front of Xu Cheng was already empty.

He looked at Han Guishan, who was already sitting very reservedly on the side, but had actually just finished licking the spoon, and for the first time he was very envious of the consistent image given by his friend, who was so unkempt that he could lick the spoon casually, but he couldn't.

Xu Cheng actually wanted to lick the spoon a little.

He had never felt anything like it.

As a good food critic, he knows that there are layers to the menu.

A good chef can make the dishes rich in layering, and even have some front, middle and back notes like perfume, so that the dishes have an aftertaste. But today's chicken bean curd surpasses his previous perception of similar dishes.

First of all, he didn't know that chicken bean curd could also be made in layers.

Secondly, the level of chicken bean curd he ate today is completely different from what he used to eat.

In his understanding, the layers of the dish are like a mango mille-feuille, you can see these layers, and the reason why there are layers is because the various ingredients are cooked differently and placed in different places. Those layers are visible and predictable, and after eating, you can also analyze why there is such a sense of layering, what ingredients are used and what is added.

He couldn't analyze this chicken bean at all, and he didn't want to analyze it.

Xu Cheng felt that this chicken bean flower was like a budding rose, and it was just a bud when it was first eaten in his mouth. Then this bud opens little by little on the tongue, unfolds, slowly, beautifully, and fully blooms.

And the tongue is the witness.

"Hey. Xu Cheng sighed for no reason, including a sigh of joy.

"What are you sighing for?" Xu Cheng sighed and Han Guishan looked confused, he now felt that this chicken bean curd was so delicious, and he was going to send WeChat to Jiang Feng to make a reservation for this meal.

Tomorrow, he Han Guishan will eat this chicken bean curd!

"It's nothing, I just think I'm lucky. Xu Cheng sighed.

"Huh?" Han Guishan was even more confused.

"I actually have Jiang Feng's WeChat, but I'm afraid that Jiang Feng's WeChat will not be so easy to add in the future. Xu Cheng said in a low voice.

Han Guishan: ???

I also have Jiang Feng's WeChat, I added it earlier than you, and I had Jiang Feng's WeChat a year ago.

Just as Xu Cheng was speaking, Peng Changping put down the spoon.

He also finished eating.

Xu Cheng looked at him and asked, "Master Peng, what do you think?"

Peng Changping smiled, he had just experienced a wonderful dining experience that was no less than Xu Cheng, maybe his experience was even more wonderful than Xu Cheng: "The future is terrifying." ”

"I remember that Jiang Feng has been learning cooking with you some time ago, right?" asked Xu Cheng.

Peng Changping nodded: "Yes, I've been practicing soup stock for a few months." At that time, I also persuaded him to stop practicing, which was already good, but now it seems that he didn't listen to me, otherwise I am afraid that there will be no current dish. ”

Xu Cheng didn't know that he still wanted this one: "How do you feel now?"

"Now I regret confiscating him as a closed disciple. Peng Changping made a joke.

"Remember it now. Xu Cheng said with a smile.

Peng Changping shook his head: "Now that I say this, I will inevitably rely on the old and sell the old, to be his master, I am not qualified enough." ”

Xu Cheng was stunned.

The two of them spoke in low voices, and the surroundings became lively again, except for a few people who were close to Peng Changping, no one heard the conversation between the two. I didn't say anything when I heard it, but I wondered in my heart who this old man was, and it sounded like a big deal.

Soon, the second course was served.

This time, the waiters introduced it, and deliberately emphasized that this dish was made by Sun Mao.

If it is usual, everyone's attention will definitely be attracted to this dish. Dinghu Shangsu is the top quality vegetarian dish, Shangsu itself is the meaning of high-end cuisine, Cantonese famous dishes, steamed vegetables, using seasonal vegetables, the plating is extremely good-looking, and Sun Maocai should be the focus of everyone no matter where it is.

It's a pity that this time, the limelight of Dinghu Shangsu was a bit robbed.

Everyone is asking the waiter.

"Who made that chicken bean curd just now?"

Everyone is asking.

"Who is Jiang Feng?"

"Why haven't you heard of this master before?"

"Whom?"

If you have some memories of Jiang Feng, you will tell the people around you that Jiang Feng should be the chef who made the silk yam, praise Jiang Feng for the silk yam he made, and if he knows more, he will also praise him for being on "Zhiwei".

One of the lucky diners who came to the lottery was a student of the Academy of Fine Arts, and he joined in enthusiastically praising Jiang Feng's pure meat wontons, and the diners who didn't know why also echoed and said that they must try it next time they have the opportunity.

No matter whether everyone is asking or answering, what they are talking about is Jiang Feng.

Everyone is discussing Jiang Feng, a well-deserved focus.