Due to Zhang Weiyu's shocking remarks in the WeChat group last night, Jiang Feng couldn't help but stare at the glasses on the bridge of his nose when he was in the back kitchen the next day.

Zhang Weiyu cutting potatoes.

Jiang Feng stared at his glasses.

Zhang Weiyu is cutting turnips.

Jiang Feng stared at his glasses.

Zhang Weiyu is cutting peppers.

Jiang Feng stared at his glasses.

Zhang Weiyu in ......

Zhang Weiyu was stared at by Jiang Feng that he couldn't cut it anymore, and said unbearably: "Just ask whatever you want." ”

Everyone in the back kitchen looked at Zhang Weiyu in unison.

"Your glasses ......"

"I got a new one. Zhang Weiyu said, "How could I have fallen into... Am I crazy that the glasses are on the bridge of my nose all the time?"

"Why not?" Sang Ming looked confused, "Wouldn't it be nice to wash and scrub and soak it?"

Jiang Feng: ???

All:???

"Are you supposed to ......" Han Yigu silently moved two steps to the side, wanting to stay away from Sang Ming.

"That bottle of body lotion is more than 600 yuan, and it has not been opened, so I sent it back to my sister this morning. Sang Ming said.

Jiang Feng: ???

I hope your sister will never know what happened to that body lotion.

Otherwise, she might come and beat you up on the high-speed train.

Jiang Feng was very busy this morning.

Before he opened Tai Fung Building, he had a lot of ambitions.

For example, to bring down all the marriage agencies in Peking within three years, and then to make Li Hongzhang's chowder bigger and stronger, and make it a high-profit signature dish.

The harsh reality told him that he was daydreaming.

It is not so easy for a high-end Chinese restaurant to gain a foothold in Beiping City, the center of the universe.

Diners are always picky and shrewd, they are busy, yet idle. They will be so busy that they have no time to eat, no time to make noodles, and can only nibble on two loaves of bread in order to wrap their stomachs, but they will be so idle that they will queue for hours to buy a cup of expensive milk tea just to take pictures and post them on Moments.

In Beiping City, even if it is a famous century-old restaurant, as long as the level of the chef goes down, the discerning diners will stop patronizing it, and go to the new restaurant with better food taste and better cost performance.

The main quest has not moved since Xue Shaoheng ordered a large table of buff dishes that day, and it has always been (3/10), and the remaining 7 destined people have not appeared for a long time.

Jiang Feng also discovered that Taifeng Building has frequent customers and has a good reputation online and offline, which does not mean that those guests will think that Taifeng Building is the world's number one restaurant.

If you want to complete the main quest, you have to rely on buff dishes.

This kind of main quest with the color of the second middle has to be completed with a buff dish with the same color of the second second.

With Jiang Feng's current level of cooking skills, it is difficult to conquer diners simply by taste, and if his strength is not enough, he can only rely on publicity.

As long as Xu Cheng mentions a word on "Zhiwei", a large number of loyal followers of "Zhiwei" will flock to Jiang Feng's buff dishes to try. And as long as 7 of these diners are touched by Jiang Feng's buff dishes and touch the softest memory in their hearts, and the idea that Taifeng Building is the world's No. 1 restaurant is born, the task can be completed.

This is where the importance of propaganda comes into play. It can't be the propaganda of ordinary tabloids, nor can it be the propaganda of those third-rate food magazines, it must be the propaganda of first-class food magazines or even top food magazines.

For example—

"Knowing Taste"

Jiang Feng continued to bow his head and cut the ingredients in his hands.

......

Xu Cheng is writing a manuscript at home.

He had just returned from Hangzhou and was now writing an interview with Gu Li.

Originally, he had already finished the manuscript of the special interview with Gu Li when he was in Hangzhou, but after he came back, he felt dissatisfied, so he was ready to rewrite it.

As a well-known ace pigeon in the industry, as long as Xu Cheng keeps pigeons, the higher his work efficiency will be.

Originally, he planned to go to Hangzhou two days after the opening of Taifeng Building to finish the interview with Gu Li, and then return to Beiping to do all the interviews with Jiang Feng, Zhang Guanghang and Wu Minqi at one time. By the way, I can also interview Ji Xue and the two old men Jiang again, so that I can finish all the manuscripts before July, "Zhiwei" will be published on time in early August, and this year's "Zhiwei" will evolve from an annual magazine to a semi-annual magazine.

But this is only preparation, and the reason why preparation is always just preparation is because plans can't keep up with changes.

On the third day of the opening of Taifeng Building, Sun Mao launched a new dish.

Xu Cheng immediately canceled the plan to go to Hangzhou to interview Gu Li, and went to Gangcheng instead, and after tasting Sun Maocai's new dish, he stayed in Gangcheng to write the manuscript of the new dish.

While writing the manuscript, Xu Cheng also talked about some business matters by the way, after all, he is a businessman, and there are tens of billions of family properties waiting for him to operate.

Then he went to visit Sun Guanyun in Jubaolou, originally he wanted to try his luck to see if he could rub a piece of eight treasure chestnut pigeons, he had eaten many closed doors before, and this time he didn't have much hope.

I didn't expect Sun Guanyun to be unexpectedly good at speaking this time, he didn't just rub one, he rubbed three!

One serving a day for three days in a row greatly satisfied his picky tongue.

When he was in the healthy stir-fry restaurant before, he felt that Sun Guanyun's eight-treasure chestnut fragrant pigeon was a little different from before, but because he only tasted one bite at that time, and he hadn't eaten the eight-treasure chestnut fragrant pigeon made by Sun Guanyun himself for many years, he was just suspicious and unsure.

After eating for three days this time, Xu Cheng determined what he thought in his heart, and Sun Guanyun improved the Eight Treasure Chestnut Pigeon, returned to the basics, and went to the next level.

Therefore, Xu Cheng stayed in FJ to finish writing the manuscript of Babao Chestnut Xiangge and then returned to Beiping.

Of course, it was still July when he returned to Beiping.

And did not go to Hangzhou to do an interview with Guli.

After not doing his job properly, he went to Hong Kong City and Jubaolou to write two drafts that had nothing to do with the original plan, and Xu Cheng felt that he was working very hard and decided to continue to jump tickets to reward himself.

Xu Cheng rewarded himself for eating in major restaurants in Peking for more than half a month, and finally took the time to go to Hangzhou to solve Gu Li's interview, so that he would have the scene of rewriting at home now.

By the way, Xu Cheng loves to buy a house, and basically wants his house all over the country and even around the world as long as there is a place with good food. Every time he tastes a delicacy and decides to write it in Zhiwei magazine, he goes back to his home and leaves when he finishes writing.

After all, he is an ace pigeon, if he doesn't force himself, "Zhiwei" may have to jump the ticket permanently.

In these years, food magazines are not easy to do, there are only a few well-known foodie critics, basically all of them are rich and idle life winners like Xu Cheng, whether to write a manuscript or not depends on mood, if the magazine really relies on the manuscripts of these food critics to make a living, it would have jumped out of the ticket and gone bankrupt.

Today's food magazines are embarrassed to say that they are food magazines if they don't write some food-related stories, dig deep into the tears and sadness, happiness and contentment behind the food, or reflect the cultural landscape and historical heritage of a city from the perspective of food, history, and city.

Xu Cheng used to be dismissive of these food magazines, but "Zhiwei" is a well-known hardcore food magazine that only talks about food, and doesn't talk about anything except food.

It wasn't until "Zhiwei" changed from a monthly to a quarterly, from a quarterly to a semi-annual magazine, and from a semi-annual magazine to an annual magazine, that Xu Cheng found that the methods of writing manuscripts that he once disdained were actually very easy to write words.

So Xu Cheng changed, and he became adept at discovering the stories behind the food.

But this time the manuscript is particularly difficult to write, mainly because Gu Li is not good at words, no matter how exciting, inspirational, touching and suitable for filming TV series stories, from his mouth it makes people feel mediocre and seems to have no highlights, and the story behind him seems to have nothing to write.

So Xu Chengcai was ready to rewrite the manuscript.

Xu Cheng was a little distressed.

He wanted to skip the ticket again.

There was a knock at the door.

"Come in. ”

"Mr. Xu, Editor-in-Chief Jiang asked you when you are going to Taifeng Building, and he is ready. Xu Cheng's assistant said.

"What time is it?"

"At 11:09, our appointment was at 12:30. The assistant said.

Xu Cheng threw away the pen, looked at the manuscript that only wrote a few lines, and felt-

Forget it, the original manuscript is very good, there is no need to rewrite, it is a waste of time to rewrite, it is better to go to dinner.

"How many people did Editor-in-Chief Jiang bring with you?" asked Xu Cheng.

"There are a total of 9 people, 3 photographers, 2 photographer assistants, editor-in-chief Jiang, deputy editor-in-chief Wang, and Professor Ye Shi of Kyoto University and an intern. The assistant said.

"Intern, who brought the intern here?" Xu Cheng didn't get angry but felt strange, his employees were very clear, their abilities were definitely high, and they wouldn't see that there was no distinction between public and private, since they brought the interns here, there must be a reason to bring them over.

"Editor-in-Chief Jiang made a special trip from the magic capital, didn't you say a few years ago that you want to train a food critic who can take over your class? He said that he specially brought this intern here to show you, her sense of taste is very sensitive, and she is a good embryo to be a food critic. The assistant said.

Xu Cheng nodded: "You ask Editor-in-Chief Jiang to set off now, and call Mr. Han in 5 minutes to ask him to set off too." ”

Xu Cheng can't write for "Zhiwei" forever, and as he gets older, he becomes more and more reluctant to run outside. He didn't want the magazine to be out of publication, nor would it be like ruining it, so he was ready to train new, gifted food critics who could reach the same heights as him.

A food critic who belongs to "Knowing Taste".

I only hope that the intern brought by Editor-in-Chief Jiang this time will not disappoint him.

If you want to cultivate an excellent food critic, it takes time, and you need a lot of manpower, material resources, and financial resources, which are not lacking.

What he lacks is talent, and what he lacks is someone who has the talent to become a food critic.

Even if the person he cultivated in the end will not become the exclusive food critic of "Zhiwei", he is willing.

The circle and life of a top food critic is too lonely, and he needs some new people to break this loneliness.

Otherwise, the world is empty of thousands of horses, but there are not enough Bole, wouldn't it be too boring.

。 m.