After Peng Changping assigned tasks to everyone, he went to Lu Sheng's office to make a cup of tea, and walked around the kitchen leisurely with tea to check everyone's situation.

Lu Sheng specially bought a few new cans of good Pu'er for Peng Changping to prepare some time ago, but in fact, Lu Sheng already has a lot of Pu'er in his office. Every time Lu Sheng and Jiang Feng introduced his treasured tea leaves, Jiang Feng could only remember Pu'er and Maojian, and Jiang Feng always felt that he took a cabinet of tea leaves, all of which were Pu'er.

Jiang Feng's assigned job is to look at the chicken soup, which is actually the broth, no need to sweep the soup or control the temperature, just keep an eye on the side and don't let the pot of soup that is about to shine fold at the last time.

This job is professional for him, and it is simple, and he can even chat with the people next to him for a while.

It's a pity that no one on Jiang Feng's side has time to chat with him now, except for him, everyone who has been assigned to work is now busy and can't touch the ground, this lively and lively scene makes him inexplicably think of the Yongheju he saw in his memory before.

Although there are not many people, they are very lively and harmonious, there are people who work in a muffled voice like Peng Changping, there are also those who are as lazy as Qin Guisheng, there are Cao Guixiang who has a girl's heart, and there is also Master Peng who sees through everything and doesn't say anything.

The current Yongheju has a bit of the flavor of that time.

Xu Cheng originally just came to deliver an ingredient when he was idle in the afternoon, and originally wanted to take this opportunity to have a good chat with Peng Changping, but he committed an occupational disease while chatting, and turned the chatting into an interview with the master.

"Master Peng, I remember that you just said that you were going to make a swallow's wing mat tonight, and the swallow's wing mat you said should be the one I wanted to taste back then, right?" asked Xu Cheng.

Peng Changping nodded slightly and explained: "You also saw it, I have to let my disciples and grandchildren help at the same time to make a table of swallow wing seats." When you wanted to try the swallow's wing mat, it wasn't that I didn't want to do it, but I really couldn't make it at the time. ”

Of course Xu Cheng can understand, and he doesn't care about this at all: "I looked at the ingredients just now, the swallow wing mat you want to make seems to have a few more dishes than the swallow wing mat sold by Yongheju before, but I don't know if these dishes have been developed abroad by you all these years or not?"

Xu Cheng's face changed as soon as he asked Lu Sheng this sentence, although it was not obvious, Jiang Feng felt that he was speaking with a trill: "Oh, Boss Xu, look at my memory, the pot of tea I said I wanted to give you last time hasn't been given to you yet, but I forgot which pot of tea you wanted, you go to my office and pick it yourself." ”

Xu Cheng naturally heard Lu Sheng's words, immediately shut up, nodded obediently and went out with Lu Sheng.

The three people who were chatting suddenly left, leaving only Peng Changping and Jiang Feng, who had been listening. Jiang Feng heard Xu Cheng mention the swallow wing banquet again just now, and he was not sure if the Tan family cuisine banquet in Yongheju was a swallow wing banquet. According to the young man with the lowest rank, the Tan family cuisine banquet is indeed two dishes less than the swallow fin banquet, and it is the most difficult swallow dish and shark fin.

The swallows of the swallow wing seat are gone, and it really can't be regarded as a swallow wing seat.

After Xu Cheng and Lu Sheng left, Peng Changping put down the teacup and walked around and began to mention the people in the back kitchen, the person in charge of the bird's nest bubble was Peng Changping's personal disciple, the very old Yongheju chef, Jiang Feng remembered that his surname seemed to be Chi. Chef Chi rarely comes to work in Yongheju because of his age, and he rarely cooks with the title of chef, and this time is because Peng Changping came back to squat in Yongheju every day and can't wait to sleep in Yongheju with a futon.

Thinking about it this way, Lu Sheng is still at a loss, as soon as Peng Changping came, Yongheju was the oldest, and the generation that originally started raising birds and fish for the elderly began to work every day, and Lu Sheng's overtime salary is estimated to be a lot.

Because of the reason why he was scolded by Peng Changping for soaking bird's nest in alkaline water just now, Chef Chi was extremely cautious, and the bird's nest in the bowl seemed to be snowflakes, and the temperature on his hands was a little higher and it melted when he touched it.

"Over the years, you have made swallow dishes directly with alkaline water?" Peng Changping walked around and stopped next to Chef Chi.

"Yes... Right. Chef Chi is like a primary school student who failed the math test and didn't dare to meet his parents for fear of being beaten, "It's not exactly alkaline water, it's all simmered in ninety percent hot water for a few hours and then soaked in alkaline water." ”

"That's not good, I told you from the time you started, our Tan family cuisine is most famous is swallow vegetables and shark fin, swallow vegetables have clear soup, chicken paste, white steak, bergamot these different colors, but no matter which way to do it, you can't soak it in alkaline water. If you want to completely retain the original flavor of the bird's nest, you must only soak it in warm water, the clear soup willow leaf bird's nest is what you just did, but that dish does not need to completely retain the original taste of the bird's nest, as long as you make Tan's cuisine, just remember that the original taste is the most important!"

"You haven't all done this for all these years, right?" asked Peng Changping.

"No, we don't make swallow dishes. Chef Chi hurriedly said.

Jiang Feng, who has been listening: ?

Peng Changping: ?

"Didn't make swallow vegetables?" Peng Changping looked puzzled.

Chef Chi was a little entangled, but the master stood in front of him and stared at him, and he was not as sleek as Lu Sheng, and he made all the moves in a few seconds: "Master, you went abroad to take the third junior brother out back then." Originally, when we made the swallow wing mat, the people who were responsible for handling the swallow vegetables were all three junior brothers, and although we knew how to do it, we rarely got started. After you went abroad, we tried many times, and it just didn't work right. If you only soak it in warm water and add chicken broth to steam, even the best Siamese tribute swallows will not be able to make a soft and unbroken bird's nest dish, and this old diner will eat it as soon as he eats it. ”

"Later, we also wrote to ask you, but it is not good to just read the letter. As you know, our senior brothers are not very educated, and they can't read all the words, and every time you write a letter, you read it to us according to what others help us. We can all memorize the letter, but we can't do it, and we can't do anything else. ”

Chef Chi's face was full of grievances.

Peng Changping was speechless and choked for a while.

"That'...... What about shark fins?" Peng Changping suddenly had a bad premonition.

"You also know the shark fin, the shark fin of the swallow fin seat was made by you yourself, and we helped with the soaking at most. What you are best at is braised shark fin, yellow braised shark fin needs to be simmered on the fire for six hours, and the selection of materials must be made with Luzon yellow When you made it, you never let us interfere for fear that something would go wrong. When you were still there, the main dish of the swallow fin table was braised shark fin, and many guests came all the way to this dish. Later, when you went to the United States, you can make shark fin dishes, but we can also make crab roe shark fin, chicken shark fin, shark fin dishes that you don't do on weekdays, and you can barely fool around with three threads of shark fin. If you make braised shark fin, the old diners will know that the taste is not right as soon as you taste it, and if you do it, you will smash the signboard, so we changed the shark fin dish from braised shark fin to crab roe shark fin. ”

Hearing what the apprentice said, Peng Changping breathed a sigh of relief, because he didn't think about his pot if Yancai didn't do well, and the signature dish was not lost.

"But ......," Chef Chi said.

Peng Changping: ?

"Shark fin vegetables can be changed, but this sea cucumber can't be changed. At the beginning, the fourth dish of the swallow's wing seat, grilled black cucumber, was set by the ancestor, and you also said that it could not be changed. But we can't make this big black cucumber at the level of qualification you set back then, and after the dish is cooked, we always feel that the heat is a little worse, and we don't dare to serve it on the table and embarrass the Tan family cuisine with the name of the swallow wing seat. Chef Chi looked embarrassed.

Peng Changping: ......

Peng Changping asked with some difficulty: "There is no swallow vegetables, no black cucumber, how do you make this swallow wing mat?"

Chef Chi swallowed: "Just ......"

"I won't say it. ”

Jiang Feng: ???

？？？？？？？？

"This method is still what Boss Lu thinks, and the swallow wing seat is sold, but not the swallow wing seat, and the dish is only reduced. New diners don't know, and old diners will also feel that this is a change of banquet, and later it was rumored that this cut corners version of the swallow's wing banquet will become a banquet of the Tan family. Last year, when Mr. Huang was 90th birthday, he asked us why Yongheju didn't sell swallow wing mats in recent years. ”

Jiang Feng felt that Peng Changping wanted to hammer people a little.

Peng Changping does want to hammer people a little, but the hammer can't come out of his hand.

If he wants to hammer, he probably has to give himself a hammer first.

"You ......" Peng Changping wanted to say something, but finally stopped, just shook his head helplessly.

"If you had made it clear in your letter, I would have returned. Peng Changping sighed.

He thought that he had taken care of everything and the rear was stable before he left the country. Who would have thought that the rear was not only unstable, but also all dug general pits, and one of his apprentices went in, and none of them climbed up.

"That's it, I'm good to be back now, and there's still time. Is the bird's nest soaked, I'll teach you when it's soaked...... Forget it, let your apprentice come over, and you can watch from the sidelines. ”

Chef Chi: QAQ