Jiang Feng followed Zhang Guanghang to see how he even talked about buying vegetables, but Jiang Feng found that Zhang Guanghang's Chinese was very good, he knew everything, and even the not very common dishes such as gourd and turnip could say the common names of gourd and kohlrabi.

With Zhang Guanghang's Chinese level when shopping for vegetables, it is impossible not to know what to say in Chinese for grouper, eastern star grouper and matsutake mushroom.

Jiang Feng had reason to suspect that the reason why he would pop out a sentence or two of French from time to time was simply to take the opportunity to call Grandpa Xia Muqi.

With a standard European and American face, speaking a standard Beijing film, whether the stall owner recognizes Zhang Guanghang or not, he is very enthusiastic, feeling that he is too young to pick vegetables and takes the initiative to help him pick vegetables, even sell and give, showing the enthusiasm of the people of Beiping to international friends.

When Zhang Guanghang went to the meat stall to find Xia Muqi with all the vegetables in his hands, Xia Muqi was still picking and choosing the meat he liked at the meat stall.

The birth time of the palace Wanfu meat is not long, it is the end of the Qing Dynasty when a certain imperial chef in order to please Lafayette at the birthday banquet to offer a steaming, boiling, frying, cooking, buckle and other processes to make a name pleasing to the court, the appearance is attractive, the production process is extremely complicated palace dish famous dish. Legend has it that once this dish was introduced, it won the favor of Galeries Lafayette and the concubines in the harem, and after it was passed down, the practices were greatly different after being improved by successive generations of celebrity chefs.

Since it is a palace dish, the selection of ingredients is naturally the first, and everything must be the best, even if it is sprinkled with green onions for decoration, it must be the most tender tip of the high-grade shallots.

"Master Xia, don't be embarrassed for me, these two pieces of pork belly are already the best two pieces of our stall. I have never had such a high requirement for you to order meat from us, what kind of guest is coming today, and I ask you to come and pick meat and buy vegetables in person. The owner of the butcher stall who is now talking to him is his regular meat supplier.

"Can it be the same for my apprentice's birthday today?" Xia Muqi glanced at Zhang Guanghang, beckoned to him, and skillfully took the bag containing the whole chicken from his hand, "Okay, okay, just these two pieces, I want them all." ”

"Okay!" the butcher stall owner quickly weighed and counted the money, and helped Xia Muqi wrap the meat.

Xia Muqi led Zhang Guanghang back the same way, went to the stall that Zhang Guanghang had taken a fancy to sell shrimp and bought a few catties of shrimp, and finally led Zhang Guanghang to the old man who sold sugar gourds at the door of the vegetable market every day.

So why sell sugar gourds at the door of the vegetable market?

Generally speaking, the rock sugar gourd season will end at the end of March and the beginning of April, that is, in early spring, and winter is the most suitable season to eat rock sugar gourd. According to the dress of the pedestrians on the road at this time, Jiang Feng estimated that it should be March at this time, the temperature began to gradually warm, and the rock sugar gourd became food that could not be put away.

The icing of the authentic rock sugar gourd will melt at high temperatures, and the kind of summer when it is more than 30 degrees Celsius and sold outside to sell the icing is basically something else.

The rock sugar gourd sold by the old man at the entrance of the vegetable market is very good, and the large hawthorns are connected together, with different sizes, and the only common feature is that the outer layer is wrapped in sugar coating. The icing on the outer layer of the sharpest hawthorn has begun to melt, slowly collapsing down like a melting iceberg.

"I want this!" Zhang Guanghang said, pointing to a rock sugar gourd that was not very obvious in the sugar coating.

The old man handed the rock sugar gourd to Zhang Guanghang, and Xia Muqi was responsible for paying, and by the way, he took the rest of the bags in Zhang Guanghang's hand and carried them himself.

"Master Xia, I sold it on the last day, and I won't sell it from tomorrow, do you want to have one too?" The old man who sold rock sugar gourds obviously knew Xia Muqi.

"I don't like to eat this thing, it's still troublesome to eat sweet and sour sour spits, and at this time, I accidentally ate sticky syrup. Xia Muqi looked disgusted, "Xiaohang, be careful when you eat, don't drip it on your body." ”

"I see, Master. Zhang Guanghang really didn't drip on his body, he was all on his face.

Xia Muqi led a child with a syrup on his face to walk back, and he didn't notice that half of Zhang Guanghang's face was full of syrup along the way. This also highlights Xia Muqi's level of raising children from the side, and it is not easy for Zhang Guanghang to grow up healthily and live to this day.

Zhang Guanghang walked all the way and ate all the way, ate all the way and pasted all the way, and when half of his face was eaten after a sugar gourd, it was almost ruined. It wasn't until the master and apprentice returned to Fenyuan and went into the kitchen to put down the dishes that Xia Muqi found that there seemed to be something on Zhang Guanghang's face.

"What's that on your face, wait and wash yourself, I'll borrow a bowl of beef soup and I'll be back soon." "Xia Muqi said it as easily as I went to borrow a bowl of vinegar next door, turned around and left.

Zhang Guanghang went to the pool to wash his face by himself, rubbing his face vigorously, just like rubbing mud in a bath.

After washing his face, he began to consciously wash the vegetables.

Due to the high price of Xia Muqi's private restaurant, he usually can't receive a few tables of customers a day, so he doesn't hire other staff to do any work himself. After accepting Zhang Guanghang as an apprentice, the chores of washing vegetables, cutting vegetables, brushing pots, and taking out garbage were handed over to Zhang Guanghang to do.

It didn't take long for Xia Muqi to come back with a white porcelain bowl, and when he saw Zhang Guanghang washing vegetables, he stopped him: "Xiaohang, don't wash vegetables, today is your birthday to go out to play, you are the birthday star and just sit and wait to eat." ”

The best birthday gift that Xia Muqi can think of is to eat without having to work, and it is a big meal.

Zhang Guanghang went outside and moved a small chair into the kitchen to sit and watch Xia Muqi cook.

Xia Muqi took out the pork belly she had just bought from the plastic bag, washed it, cut it off, added green onions, ginger and star anise like water, and simmered over low heat.

To make Wanfu pork belly, cook it for at least 40 minutes, some wait.

"Master, the chicken should be marinated in advance. Zhang Guanghang sat on a small chair and reminded.

Xia Muqi nodded expressionlessly, seemingly as steady as an old dog, but in fact a panicked group.

It's good, you need to marinate the chicken in advance to make the chicken, and he has mastered a little more.

Xia Muqi began to count the ingredients that Zhang Guanghang had bought just now.

Whole chicken, pepper, butter, turnips, carrots, zucchini, broccoli, apples, lemons.

Shamuqi: ......

It's all a hemp thing, how can these things be mixed together to make a dish.

Since he didn't know what to do with the Safro chicken, Xia Muqi could only use his intuition to debone the chicken and take the meat and then marinate it, the steps were no different from the correct ones, Jiang Feng could only sigh that the chef's intuition was really terrible.

"Xiaohang, why do you suddenly want to eat this dish?" Xia Muqi asked nonchalantly.

"Aunt Grace said it was my dad's signature dish, but I didn't eat my dad's cooking, I only ate Aunt Grace's cooking. Aunt Grace said that Dad is usually too busy and will cook it for me when I have my birthday or when he is free, but every year when I celebrate my birthday, Dad is very busy, so I want to eat what Master made for me. "Zhang Guang Channel.

Xia Muqi's hand holding the knife paused.

"This dish should be your specialty, right?" asked Xia Muqi.

"Hmm. ”

"Did your grandfather teach you the idiom of following the local customs?"

"Taught. ”

"Do you know what that means?"

"You know, that is, when it comes to a place, you have to follow the customs of a place. Zhang Guanghang didn't know why, and he didn't know why the cooking class had become a Chinese class.

"You have to follow the customs, you have to speak Chinese when you get here, and this dish must also follow the customs." This chicken will be made according to your practice on your side, and when it comes to my place, it will be made according to the local customs and Chinese food practices, you wait, today the master will make you a Chinese-style sand... Chicken Safro. Xia Muqi finally remembered the name of the dish.

Jiang Feng: ???

How is it used to follow the local customs?

Old man Xia's trick is high!

"Good. Zhang Guanghang looked at the kitchen table expectantly.

Xia Muqi sighed.

The French have nothing wrong with cooking, there is chicken, kohlrabi, carrots, cauliflower in one dish, and there are lemons and apples.

Forget it, just do it, just eat it.

Anyway, follow the local customs.