The press desk also noticed the movement next to it and began to discuss.

"What's going on over there?"

"It seems that Mr. Xu Cheng ordered food. ”

"Ordering food? The food is not to Mr. Xu Cheng's appetite? This is a big deal, write it down quickly, who will go over to take a look and inquire!" A certain reporter did not think it was a big deal to see the excitement, and when he saw that the fire in front of him was burning brightly, he wanted to go up and pour two barrels of gasoline again.

A colleague surnamed Wang from the same magazine pulled his clothes and gave him a hint in his eyes.

This one gave money, and the price was very high!

A reporter immediately reacted and changed the topic: "I just saw that this restaurant uses a tablet to order, which is very interesting, Lao Wang, let's also go to the waiter to ask for a tablet to see the menu." ”

A colleague surnamed Wang thought that this idea was okay and went to the waiter to ask for a tablet.

In the end, Ji Yue came over with a stack of tablets, followed by two young and beautiful professional waiters to explain, and two minutes later, the guests in Area C, like all the other guests, were addicted to tablets and couldn't extricate themselves.

Anyway, this à la carte system is quite fun.

Xu Cheng just wanted to order a porridge for Xia Muqi at first, he remembered that Jiang Feng's eight-treasure porridge was boiled quite well, but as soon as he got the tablet, it was like a woman clicking on Taobao, and he couldn't help but look down.

The more I look at it, the more novel it becomes, the Jiang family is powerful enough, and the top four of the Good Taste Cooking Competition have all become employees of Taifeng Building, and even Ji Xue and Sun Jikai are there, and they co-authored him and Han Guishan to hold a cooking competition to select chefs for Taifeng Building.

There are a lot of dishes in it that he wants to try, especially Jiang Weiming's chicken bean curd, but today is not the time. He had planned to stay in Peking for a while longer, and some of the time he had time to slowly taste the craftsmanship of the two Jiang masters in Taifeng Building, especially those dishes that he had never eaten in a healthy stir-fry restaurant.

"Jiang Feng's restaurant is amazing, do you guess who his family recruited to be a chef?" Pei Shenghua said to Tong Deyan with a smile.

Tong Deyan concentrated on eating vegetables and ignored him.

"Wu Minqi?" asked Zhu Chang.

"Not only that, but we all know each other. Pei Shenghua smiled mysteriously.

"I heard that Yao Xingsheng from Ruyifang is going to immigrate to accompany his son, can't he be poached?"

"Where are you talking about this, Yao Xingsheng was still posting Moments to make lunch for his son yesterday, we know Yao Xingsheng Zang Mu but don't know each other, guess again!" Pei Shenghua looked ugly as an insider.

"Serve, pull the yams. Tong Deyan said.

Pei Shenghua suddenly stopped playing the boring game of guessing people together, put down the tablet and handed it to Zhu Chang directly, took out his mobile phone and did not forget to warn Tong Deyan: "Let me take a photo first." ”

Zhu Chang picked up the tablet and looked at it, with a surprised expression: "Yo, it turned out that it was Jiang Feng who intercepted Sun Lao's Hu, and Sun Lao's grandson is also there." It's a shame that Sun Lao didn't come this time, otherwise he would really be so angry that he jumped to his feet. ”

"En?" Tong Deyan was interested, leaned over and took a look, "Zhang Guanghang is also here, no wonder Mr. Xia is here today." ”

"Who is Zhang Guanghang, and is it still related to Mr. Xia?" asked a chef at the same table curiously.

"Abel Duran, the genius chef in France, is the apprentice of Mr. Xia, don't you know? The food competition that I was a judge for some time ago, Tong Deyan, Zhu Chang and Zang Mu are also the judges, and I was broadcast on TV, but I am handsome, but you didn't watch it? The number of broadcasts on that online comprehensive is hundreds of millions, and I have hundreds of thousands of Weibo fans, and Zhang Guanghang is the third place in that competition. "After Pei Shenghua finished taking the photo, he launched the skill: Big Talk.

"He's actually Mr. Xia's apprentice! Didn't he win a lot of awards in the world, I remember reading his report some time ago, he was only the third? Who is the first?" The chef at the same table is not a friend of Pei Shenghua, and he can quickly and accurately extract key words from his large list of nonsense.

"You haven't said why you haven't watched that show, why haven't you watched variety shows, didn't I post on Moments before? You didn't watch my Moments?" Pei Shenghua continued to use his big talk.

"This silk yam should be made by Jiang Feng, it is the second place in our competition, it is quite good, you can try it while it is hot." Zhu Chang invited, automatically blocking Pei Shenghua.

The chef at the same table picked up a chopstick, pulled out a shredded yam and bit down on a piece, and the yam inside was still steaming.

Just one bite is enough to amaze you.

"Yes, this silk-drawn yam is really good, who is Jiang Feng, why haven't I heard of it before?" The chef at the same table was stunned, and he automatically blocked Pei Shenghua.

"It's the young owner of this store, I haven't heard of it before, I only know that their family opened a restaurant next to A University before, and it's quite famous. Suddenly, we got the news that Taifeng Building was opened by their family, and we were also shocked. Pei Shenghua vainly tried to join the group chat again.

"Eat it quickly, the yam will be cold in a while. Tong Deyan really can't understand that Pei Shenghua has spent most of his life talking nonsense, where did he get the time to practice this good cooking skill.

Say it?

At the press table, the photographers were looking for a good angle to make the shredded yam more delicious, and no one moved their chopsticks at all. That's what it does, the food that comes to your mouth is always cold, and only the reporters of professional food magazines can occasionally eat hot food during interviews, and most of the time they photograph hot food.

"Don Jr., you take a close-up of the brush. Reporter Hu instructed, picked up the chopsticks and took a chopstick to pull the yam.

The sugar silk is slender and clear, and the roots are distinct.

After Xiao Tang finished filming, reporter Hu forgot to dip in the water, and pulled out the old candy shreds, and he was in a hurry for a while, and only then went to dip the water and broke the sugar shreds under the reminder of the reporter next to him.

"Reporter Hu hasn't eaten a silk yam?" The reporter next to him is a reporter from a food magazine, who is not famous for his taste, but he also has a bit of status in the food circle.

"I'm from Chuncheng, and I'm busy working overtime every day after I come to work in Beiping, so I don't have time to go out to the restaurant. Hu reporter said, ready to taste the silk yam.

"You have to be careful when you eat this, the sugar shell outside is cold, and the yam inside is still hot, be careful to burn your mouth. The reporter next to him kindly reminded, "Spring City is a good place, the environment is good, there is no work pressure, and the days are leisurely." ”

Reporter Hu smiled slightly, thinking that if he didn't have money, of course he had a leisurely life, if he didn't lack money and wanted his family to live a good life, who would let go of his leisurely life but come all the way to the north.

Entrance.

Sweet, crispy, cottony, and there is an indescribable taste, not the sweetness of food, nor the sweetness of syrup, like love is smeared with honey on the mouth but sweet in the heart, is excited, is joyful, is sincere, is happy.

Reporter Hu thought of the girl who had been sitting at his back desk in high school with heavy bangs and would block half of her face as soon as she lowered her head, and was taciturn and had no sense of existence.

It's a pity that the final outcome is: this situation can be recalled, but it was already clear at that time.

He is in Beiping, wandering like duckweed, and she is in Spring City, in full bloom.

"Reporter Hu, how is it?" asked the reporter of the food magazine next to him with a smile.

"It was delicious, it was the best dessert I've ever had. Reporter Hu said with a smile.

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