Not long after the competition, it was time for the exciting annual meeting and annual vacation.

Even if Taifeng Lou has a booming business because of the good taste of the Sino-American Chef King Competition, it is not an exaggeration to describe it as a daily gold fight, it is simply a pot to receive money, Wang Xiulian took this calculator all day long and pressed it from morning to night, and two calculators were broken in just ten days, Taifeng Lou still decided not to forget its original intention, keep in mind its mission, and take annual leave from the day before the beginning until the Lantern Festival.

All the staff of Taifeng Building cried and were moved to cry.

All the diners in Taifeng Lou cried, and they couldn't eat for 20 days.

If you want to ask who cries the most, Boss Han has something to say.

No matter what the nature of the tears is, the holiday that should be taken is still to be released, the annual meeting that should be held is still to be held, and the banners of Wang Xiulian's annual meeting are all customized.

The big red cloth strips, with the enlarged and bold black font, are similar to the two banners that Wang Hao was handled in the finals.

Due to the performance of Taifeng Building this year to a new high, the black-hearted capitalist Wang Xiulian decided to be generous, not only to give everyone an extra month at the end of the year, but also to set the time of the annual meeting in the morning instead of the afternoon, so that everyone can take more than half a day of paid vacation, and after the annual meeting, you can pack your luggage and go home for the New Year in the afternoon.

Early in the morning on the day of the annual meeting, Jiang Feng was woken up by a phone call from his mother, and had to get out of the quilt and get dressed and go to Taifeng Building to help decorate the annual meeting site.

At first, Jiang Feng thought that as long as the game was over, he would be able to relax, this game with a history of more than two months was not tiring and fake, not to mention the physical burden brought by the ultra-long competition system, and everyone also had a lot of pressure psychologically.

As a result, Jiang Feng never expected that the psychological pressure at the end of the game was gone, and it was very cool to win the championship and gain fame and fortune, but the end of fame and fortune was a huge workload.

It's not that Wang Xiulian deliberately arranged an overload of work for him in order to make money, but that the business is too good.

On the first day after the competition, diners who watched the live broadcast or watched the news flocked to Beiping.

On the second day of the competition, diners from outside the city and local diners flocked to the game.

On the third day of the competition, diners from all over the country flocked to the game.

On the fourth day, all the foreign ones came.

On the day before the annual meeting, the lobby of Taifeng Building looked like a harmonious scene of Chinese and Western cultures blending together and all ethnic groups gathering together.

In order not to let those diners who traveled thousands of miles and even across the Atlantic Ocean be disappointed, Wang Xiulian could only temporarily advance the lunch business hours to 11 o'clock and the evening business hours to 11 o'clock after discussing with Fang Mei.

Now that it's all over, the wonderful annual meeting has arrived, and the happy paid annual leave is just around the corner.

Poor Jiang Feng still has to get up early.

It's rare to get up early and haven't had the pressure of going to work, Jiang Feng, who breathed the air that wasn't so fresh in the morning, decided to take a detour to the pancake fruit stall to eat pancake fruit for the first time in a long time, and he could go to the store later to escape labor, killing two birds with one stone.

On the way to the pancake fruit stand, Jiang Feng passed by a newsstand where grilled sausages sold better than magazines.

The first wave of grilled sausages was already sizzling, shiny with oil, and it didn't make people feel fat but smelled the aroma of meat. Jiang Feng hesitated for a moment, and decisively walked towards the roasted sausage, deciding to eat a roasted sausage before eating the pancake fruit.

"Boss, come on a grilled sausage. Jiang Feng skillfully scanned the code to pay, and out of the corner of his eye, he saw the bright and unopened "Zhiwei" in the corner.

Hey, poor "Zhiwei", last year's issue actually sold this year.

Jiang Feng ordered a wax for "Zhiwei" in his heart, but he roasted the sausage, and the juice splashed in one bite and his mouth was still a little hot, and he was about to turn around and leave, when he suddenly reacted as if something was wrong.

Wasn't this newsstand's "Zhiwei" contracted by Taifeng Building last year?

Jiang Feng looked at it again, and sure enough, something was wrong, the cover of this book was not Taifeng Building, it was very unfamiliar, and Jiang Feng didn't have any reflection at all.

It's all to blame Xu Cheng for being rich and capricious, the magazine cover only has a picture and the name of the magazine without other words, and you can only look at the side and back if you want to tell which issue it is.

"Boss, this "Zhiwei" is a few years old, why haven't I seen it. Jiang Feng asked.

The newsstand owner glanced at the magazine and said, "This is the latest, I just arrived this morning." ”

Jiang Feng: !!

Xu Pigeon Ace is actually no pigeon!

Because of the selection of celebrity chefs last year, Xu Cheng had to write countless reviews, and there has been no news about "Zhiwei". Everyone thought that this issue of "Zhiwei" must have pigeons, after all, Xu Cheng had overfulfilled the workload last year, and the first phase of the pigeon was normal.

I didn't expect "Zhiwei" to be published normally!

It was quietly published the day before Chinese New Year's Eve.

"Thank you for coming. Jiang Feng paid decisively, took a copy, and read it as he walked.

This issue of "Zhiwei" is very thin, and the length is not very much, Jiang Feng first glanced at the catalog and found that there were only 9 articles, which should be the least length of "Zhiwei" in history.

Although the length is small, the gold content is not low at all.

Although Xu Cheng's article is only one, it is 17 pages long, which is super doubled, and one article is stronger than five.

Jiang Feng walked to the pancake fruit stall and began to line up, turning to Xu Cheng's article.

The title is: Watching the Taste of the Chinese Chef King Contest Finals.

Jiang Feng: Roar.

Boss Han's advertisement this time is very hard.

This seventeen-page article is not only the advertisement, but also the content. Xu Cheng's writing style is a rare return to the early realism, no longer using gorgeous rhetoric and a lot of sentences to make up the space, the words and sentences to describe food are the most simple words, although there is still a lot of nonsense, but it is sincere.

"According to the time of publication of this issue, it should have been more than ten days since the previous Good Taste American Chef Competition, but this review was written by me the day after the competition, and it is actually the most sincere, emotional, and heartfelt review I have put into it in recent years. A total of six revisions were made before and after, all of which were felt at the time, in one go, and after writing the entire review, I was ashamed to write this opening, forgetting that readers should not laugh. ”

"If you've watched this showdown, which has been the pinnacle of the culinary world in the past two decades, you'll be familiar with the four dishes and two chefs I'm going to write about today. If you haven't seen it, then I highly recommend you to watch it, it is definitely an unprecedented culinary feast, and if you have patience, I recommend you to watch the full version of the final live screen recording. If you don't have that much time, you can watch the post-editing variety show. (Presumably, the variety show was already online when this magazine was published)"

"With all that nonsense out of the way, let me get down to business. I don't want to go too far into the two chefs in this final, Chef Arnold, who ranked third in the celebrity chef list, and Mr. Jiang Feng, who ranked sixth in the celebrity chef list. You can find a dozen baskets of information about these two top chefs, but you may have never heard of the four dishes I am going to write about today, and it is difficult to find them even on the Internet. ”

"The four dishes are: Jiang's ginseng soup, golden and jade cabbage, nameless soup and nameless chowder. The names of the last two dishes are not just my random translation, but their real names (unknown soup and unknown chopsuey). I was amazed when I first heard the name, but after listening to the explanation of the maker, Chef Arnold. The reason these two dishes have such an odd name is because it is the family dish of Chef Arnold, who taught him to his father. Chef Arnold's father was also a well-known chef who worked in a Michelin-starred restaurant, and these two dishes were his specialty, but they were not well known because the production process was too cumbersome and the ingredients were cheap and not suitable for sale. ”

"Mr. Jiang Feng's two dishes are also similar, both of which have been passed down by his father, but the history of his two dishes is even longer. Jiang's ginseng soup can be traced back to the early years of the last century, and was once the signature dish of Jiang's cuisine, attracting countless diners. The golden jade cabbage is relatively unknown, and like Chef Arnold's dishes, it is little known because the steps are too cumbersome to sell, and it only appears as the finale dish on the Jiang family's Chinese New Year's Eve dinner table, which is of great significance to Jiang Feng. ”

"These four dishes are different but have a lot in common, the biggest thing they have in common is that they all taste great. I thought I had tasted all the delicacies in the world, and I once arrogantly thought that I had tasted all the best delicacies in the world, until the final day, when I tasted four dishes in a row, only to realize that I was just a frog at the bottom of the well, and I felt that I had just seen the whole picture. ”

"Having said all this, I must have aroused everyone's curiosity to know what is sacred about these four dishes that I can admire so much. So now I will give you a detailed explanation and share with you these four unique delicacies that I don't know when I can taste the second time. ”