Peng Changping wanted to instruct the apprentices and grandchildren on how to deal with the swallow vegetables with clear soup and heavy swallow vegetables, Jiang Feng thought at first that it was really better to choose the day than to hit the day, and he could actually watch and learn the unique secret recipe of Tan Jiacai in the processing of swallow vegetables. Then the chefs of Yongheju told him with practical actions that he was thinking too much.

Not to mention Yan Cai, he can't even see Peng Changping.

The chef of Yonghe Curie Tan's family cuisine said that more is not too much, less is not less, there are still more than a dozen, and it is not a problem to surround Peng Changping. Chef Chi can only watch from the side because of Peng Changping's words that he can't occupy the best location, but he can also occupy the best side by virtue of his seniority, which is much better than Jiang Feng's situation where he can only look at the side.

In front of him is chicken soup that does not need to be done but needs to be cared about all the time, next to it is a group of people, and in the middle of the crowd is Peng Changping, who is handling swallow vegetables while explaining. In this case, Jiang Feng could only stare at the chicken soup and listen to the non-physical explanation from Peng Changping one day.

"You see, this bird's nest is soaked in warm water for more than three hours, and then rinsed repeatedly with clean water to remove impurities. Although the soak in warm water is not as white as the alkaline water, it can retain the most original taste and texture of the bird's nest, and only in this way can the bird's nest be soft and glutinous when steamed with water and soup. Peng Changping's voice came from the crowd.

"But Master, we have also done it according to your method, and when it comes out of the pot in the end, it can't be soft and glutinous at all, although it is smooth, it can't eat the most essential crispiness you originally emphasized, and the taste is ......" Chef Chi couldn't finish his words when he was interrupted by Peng Changping's sigh.

"You watch me do it first, and then ask when you're done. ”

Then Jiang Feng heard the following conversation-

"This clear soup should be made with chicken, duck, elbow, scallops, Jinhua ham, these days you hang the soup I have also seen and tasted, but the amount of scallops and Jinhua ham is slightly larger, some noisy people should pay attention to the soup in the future. There is skill in pouring the consommé into it, you have to look carefully. ”

"Do you see that?"

"Got it?"

"This step should be carefully watched and pay attention to the order in which I put the spices. ”

"Add soup through water, and the amount of soup and water is also particular, you will see it clearly later. ”

"Here ......"

“......”

Jiang Feng: ?

Report to the teacher, I didn't see it!

After Peng Changping taught, Jiang Feng only learned this, this and this, as for which one it was, Jiang Feng himself didn't know before seeing the teaching video.

However, Jiang Feng himself never thought that he would be able to steal the master of the Tan family's cuisine in this short period of time, as long as he had a fate, he would always see it in his memory. He hasn't even eaten his own food completely, and now he runs out and wants to gnaw on other people's houses nine times out of ten to die, and the remaining one or two will be killed.

There are a lot of dishes on the swallow wing table, but there are also many people who help out. You do a little, I do a little, and the most important thing is handed over to Peng Changping to do it, and the progress is also very fast. Jiang Feng guarded the pot of chicken soup until four o'clock in the afternoon, and Jiang Feng lost his job after the chicken soup was requisitioned. Lu Sheng led Xu Cheng to the office to pick tea and never returned, Jiang Feng, who had a career, had nothing to do, but he was afraid of staying in the kitchen and getting in the way, so he went to them.

Jiang Feng came to the door of Lu Sheng's office with a familiar car, and found that the door was actually open, and laughter could be faintly heard. Jiang Feng strode in and saw Zhang Chu, Xu Cheng, Lu Sheng and Zhang Zhiyun who were sitting and drinking tea and chatting.

The smile just now was made by Zhang Chu.

It turned out that Zhang Zhiyun and Zhang Chu had already arrived, but they didn't know why they didn't go to the kitchen but came directly to Lu Sheng's office.

When Lu Sheng saw Jiang Feng coming, he hurriedly got up and beckoned him to sit down and asked him what kind of tea he wanted to drink, and without waiting for Jiang Feng to answer, he made him a cup of Pu'er - Jiang Feng didn't understand tea, he knew it very well.

"Senior Jiang Feng. Zhang Zhiyun nodded at Jiang Feng in greeting.

Jiang Feng sat down: "What did you just say?" As soon as I walked to the door, I heard Grandpa Zhang laughing. ”

"I told me some interesting stories about when I was an apprentice, but they didn't laugh at me as a storyteller. Zhang Chu said with a smile, obviously in a good mood, and had a good conversation with Lu Sheng and Xu Cheng just now.

Xu Cheng continued Zhang Chu's words and said: "I didn't expect you to be the apprentice of the gold carpenter, a few years ago I also auctioned a set of gold silk nanmu tables and chairs made by the gold carpenter during the Republic of China at the auction, and the craftsmanship is absolutely speechless." It's a pity that the chair broke a piece of wood later, and I found a master to pick it up, but I always felt that something was wrong. ”

Zhang Chu began to analyze seriously: "That may be a problem with the method of connection, my master's craftsmanship is also unique, and it was also unique in Beiping City back then." Is your chair in Beiping? If so, I'll be free to help you take a look, but I haven't done carpentry work for many years, so I don't know if I can help. ”

Xu Cheng shook his head: "That set of tables and chairs is in my son's house, not in Beiping." ”

Zhang Chu was speechless: "That's a pity." Although my master made a lot of things, but there were not many large items like a complete set of tables and chairs made of golden silk nanmu, he went early, and he and his senior brother would not have ...... if it weren't for Manager Yin's thousand-work bed."

Jiang Feng and Xu Cheng didn't understand, but Lu Sheng did. Seeing that the originally joyful atmosphere began to develop heavily, Lu Sheng hurriedly gaged: "By the way, Jiang Feng, how is the kitchen?

"No, Master Peng is still preparing a swallow's wing seat. I have nothing to do anywhere, and I'm afraid I'll come out for fear of causing trouble. Jiang Feng said, "Grandpa Zhang, do you want to go to the kitchen first, Master Peng must be very happy to see you." ”

"I've been to see it, and I went to see it when I first arrived. I saw that Peng Changping was surrounded by so many people in the middle, probably because he was busy, so he didn't bother him, when he was young, he looked mediocre and looked ordinary, but I didn't expect to hear an aura when he was old, if it wasn't for Boss Lu telling me that it was him, I really wouldn't dare to recognize it. Zhang Chu sighed, "I just don't know if he can recognize me." ”

"The years are urging people to grow old, at the beginning, I was also recognized as a handsome student in several neighboring alleys, and Guixiang liked me because I was handsome. ”

Zhang Zhiyun: ......

"Grandpa, didn't you say before you came that you were going to Shunhe Building for dinner? I'll see if I can make a reservation now." Zhang Zhiyun began to change the subject.

It's a pity that this topic has shifted too bluntly, and everyone can see it.

Jiang Feng: ......

You may not believe it, your grandfather was really handsome back then, and your grandmother even knocked on the window frame in order to chase him.

"What to do when you go to Shunhe Building, if you go to Shunshe Building, it is better to go to Tongdeju, if you can't go to Babaozhai. If you want to taste the taste of Lao Shun Helou, I will help you contact the former chef of Babao Zhai to see if I can reserve a table for you. Xu Chengdao.

Zhang Chu: ?

Jiang Feng: ?

Is it because I have a problem with my ears or do you have a problem with your logic, why do you want to contact the former chef of Babao Zhai if you want to eat the taste of Shun He Lou?

Could it be that Ling Guangzhao's business ability to dig corners was so strong that even the chef of an old restaurant that was once one of the Five Emperors in Beiping could poach him.

But then again, although there are five long-established restaurants in Peking that were nicknamed the Five Emperors before Taifeng Lou opened (Taifeng Lou became the Six Emperors after it opened), only Babaozhai and Yongheju are the most famous of the Five Emperors.

Babaozhai is famous because the original strength was relatively hard, and now the strength is not very good, but commercialization will do publicity and advertising. Yongheju is famous because of the Tan family cuisine, which has always been faintly in the position of the leading boss among the five emperors.

The remaining three are slightly better at Tongdeju, and the other two are lined like passers-by. Especially Shunhelou, he is simply a bastard, and has been forgotten by the public for many years as the identity of the Five Emperors.

Seeing that Jiang Feng and Zhang Chu invariably put a big question mark on their faces, Xu Cheng hurriedly explained: "It's normal that you don't know, this matter was quite famous and sensational back then, it should have been twenty or thirty years, and I also heard what others said." The old owner of Shunhe Building was too harsh on the chef back then, living more and making less money, and he wanted to treat people as mules and machines, as if he had pinched people's deeds of sale with the old society. Later, the chefs of Shunhe Lou couldn't stay and left collectively, Babaozhai took over a large number of chefs, and the strength of the chefs came up in an instant, and the rest of the chefs were also separated by other restaurants. ”

As soon as the chef left, Shunhelou's signature dishes and mastery were exposed, and later the boss changed and recruited other masters at a high price, but because the reputation was too bad back then, the brand and reputation were still there, but the business has been tepid. If you are worried about the taste of the year, it is better to go to Babao Zhai, half of the apprentices and grandchildren of those masters in Shunhe Lou are in Babao Zhai, but the craftsmanship is not as good as before. Xu Chengdao.

"It's a pity. Zhang Chu sighed, "At the beginning, the most famous in Beiping was Shunhelou and Yongheju, the last time I came to the trip was too slow and not smooth, I didn't go to Shunhelou to eat, I wanted to try it this time, but I didn't expect it......"

Jiang Feng was also stunned when he heard it, he didn't expect Babaozhai to make a fortune like this, no wonder Ling Guangzhao was so keen on digging the foot of the wall, it turned out to be the corporate culture of the restaurant.

He is a self-proclaimed capitalist, and now compared with the former boss of Shunhe Building, he is not only not a capitalist, but also a philanthropist.

Real capitalists, even blood is black.