'Previously, I spent so much pen and ink to describe Mr. Jiang Weiming's superb cooking skills, and now it is Mr. Jiang Weiguo's turn to naturally not favor one over the other. Although he is the seventh son of Master Jiang Chengde, Mr. Jiang Weiguo was only a 10-year-old child when he moved his family out of Beiping due to the war, so he did not learn a lot of Jiang cuisine skills.

After that, Mr. Jiang Weiguo traveled south and north, and the dishes of various cuisines were basically involved, not only the red case, but also the white case dim sum, and he was a rare all-round chef with exquisite skills. Here I want to mention in passing, Mr. Jiang Weiguo's third son also works in the back kitchen of Taifeng Building, and it is a beautiful conversation for father and son to fight, and it is even rare for three generations of grandparents and grandchildren to work in the back kitchen of the same restaurant at the same time, and it is even a wonder.

Mr. Jiang Weiguo is very good at making pork dishes, according to his son, he is not only good at making pork dishes, but also good at raising pigs. It's a pity that because the restaurant is busy when it reopens, Mr. Jiang Weiguo has not raised pigs in person for a long time, so I didn't have the opportunity to see what a pig looks like that can be praised by many professional chefs.

I must have whetted my appetite for all the readers here, because pork dishes are really a very broad concept, and any passer-by can blurt out more than a dozen kinds of pork dishes without duplicates. Mr. Jiang Weiguo is also good at a wide range of pork dishes, and even when I asked him to try a few of his best dishes, he couldn't choose for a while, so he made me six or seven pork dishes of different types, different tastes, and even different styles in one go. This made me secretly praise his good physical strength, and I think that maybe when I reach the age of 84, whether I can hold a spatula is still two words.

Due to the fact that there are so many dishes, I will pick out two dishes that impress me more here to tell you.

The first course is the nine-turn large intestine, which is a very classic Lu dish, and it is also a rare dish with all five flavors, I have eaten it in many famous restaurants. The reason why Mr. Jiang Weiguo's nine-turn large intestine made by Mr. Jiang Weiguo is particularly impressive to me, because this is a rare dish with a strong sauce flavor. This plate of nine-turn large intestine is ruddy and translucent, the texture is soft and tender, and it is very chewy after the mouth. The material is very heavy, but not too salty, mainly salty, supplemented by sweet and sour, and even the bitterness and spiciness. Chewing it in the mouth, it can really make people taste the taste of the nine turns, as if they are alchemy pill in their mouths. Eating this dish is like taking the Nine Turns Golden Pill, which is a very authentic but not characteristic Nine Turns large intestine.

If I had to rate this dish, I think it would be 90 or more. It is a good nine-turn large intestine, but it is definitely not the best, after all, such a big dish, the famous dish has always been a battleground in Shandong cuisine, and many braised dishes masters are very good at this dish. Although there is no need to make a special trip to try it, if you are interested in coming to Tai Fung House for a light meal, you may want to try this dish and you will not be disappointed.

The second dish is a very ordinary home-cooked dish of pot-wrapped pork. Since this is the first time I've introduced pot wrapped meat in "Zhiwei", I might as well tell you more about the origin of this dish. The pot wrapped pork was originally a salty and fresh flavor of charred pork strips, but later it was changed to sweet and sour in order to cater to the taste of foreign guests. It sounds like a big change, but I actually prefer sweet and sour flavors to the salty and fresh flavors I used to, at least when I was younger.

Although pot-wrapped meat is a home-cooked dish, it is also a home-cooked dish that tests the fire work. Maybe it's because it's so commonplace, I rarely see this dish in high-end restaurants, but I eat it more often in small restaurants on the side of the road. Compared with the pot-wrapped meat that everyone often eats in the past, Mr. Jiang Weiguo's pot-wrapped meat is very distinctive, and he seems to have adopted a special method when marinating, so that the meat is very tender and very flavorful.

The skin of the pan-fried pork is golden and crispy, and it looks even more attractive when it is thickened by the sweet and sour sauce. I've eaten a lot of pot-wrapped pork that relies on the sauce alone to enhance the flavor, and the flavor of the sauce is very good, but if you remove the sauce, the pot-wrapped meat itself can even be called monotonous and tasteless. But this pot wrapped meat does not have this problem at all, the skin is crispy on the outside, the sauce is sweet and sour, and the inside is salty and fresh, which feels a bit like the original charred pork strips, but it is not exactly the same.

If you don't like sweet and sour dishes and just want to try the original pot meat, I suggest you note that you don't need the sauce. This is because even if the sweet and sour sauce is removed, this pot meat is a delicious dish with a high degree of completion.

Suffice it to say, this is a pot wrapped meat that has been modified with the chef's own characteristics. If I had to rate it, this pot would undoubtedly get a score of more than 90 or even close to 95 points, which is worth tasting. Of course, the price is very unusual, and if you just want to try the ordinary home-cooked dish, the price of this dish may exceed your psychological expectations.

In addition to these two dishes, Mr. Jiang Weiguo also has some dishes that also make my eyes shine. For example, I recommend braised lion's head, Fengjing Dinghu and lychee meat, if you are interested, you can try it.

Compared with Mr. Jiang Weiming, Mr. Jiang Weiguo's cooking skills may be slightly worse, although there are many good dishes, but there are no signature dishes that can really be used in particular. This may also be related to his early experience, Mr. Jiang Weiguo traveled south and north to worship many masters in the early years, including famous masters and some masters in ordinary restaurants in the streets and alleys, learning a lot and miscellaneous, resulting in he is not very good at dishes. But what surprised me was that Mr. Jiang Weiguo's personal characteristics in the dishes were very strong, and it was difficult for such a learned and miscellaneous chef to refine his own personal style under normal circumstances, but Mr. Jiang Weiguo was completely different. Even though his dishes may be completely different cuisines and completely different cooking techniques, as soon as you taste them, you will have a feeling of "ah, this is the chef".

Mr. Jiang Weiguo is very good at big dishes, especially big meat dishes, and it seems that big fish and big meat are what he loves. According to his third son, Mr. Jiang Jiankang (also the chef of Taifeng Building), during the ten days from Chinese New Year's Eve to the Lantern Festival every year, Mr. Jiang Weiguo can only be the person in charge, which is a reflection of family status. It may be precisely because of this domineering and even flamboyant character that we can enjoy such a domineering and even flamboyant dish.

In addition to these two very old chefs and the three chefs I mentioned earlier, there is also a very good young chef, Miss Ji Xue, in Tai Fung House. It is worth mentioning that Miss Ji Xue also participated in the cooking competition held by my friend Mr. Han Guishan, although it is a pity to stop in the top eight, but she is also a young chef with superb cooking skills.

Here I have to marvel at the magic of the cooking competition held by my friend Mr. Han Guishan, who is a person who does not know how to appreciate food at all. (I don't mean to belittle, but his taste is really unique) This competition is just a competition with a small reputation, but it can include so many outstanding young chefs at the same time. I hope that he will hold more culinary competitions in the future, and if every culinary competition he organizes can discover so many outstanding young chefs, then I believe that the definition of culinary arts in the future will be wonderful.

There may be a lot of digressions, but now I'll talk about Miss Ji Xue again. Miss Ji Xue is also a person who is not good at words, very shy and very low-key, but her dishes do not allow her to be low-key.

Her specialty dish is the tiled altar carved chicken.

I believe everyone is familiar with this dish, and I spent my life in the first issue of "Knowing the Taste" to describe the deliciousness of this dish. Once the glory of the Chinese food scene, this dish was created by the late Cantonese master Mr. Tam Wai Chau. Because of her cooking skills and age, Miss Ji Xue's tile altar carved chicken is obviously inferior to Master Tan Weizhou's, but she has both magic and action, and the difference is only the level of cooking skills. Miss Ji Xue is now just a little girl under 20 years old, and I have tried some of her other dishes in addition to the tile altar flower carving chicken. I don't recommend it here because it's really not distinctive, but the level of cooking skills is still okay, at least compared to young chefs of the same age.

If there are loyal fans of Master Tan Weizhou among the readers here, then I suggest you make a special trip to Taifeng Building to try the tiled altar carved chicken made by Miss Ji Xue, this familiar taste will definitely move you to tears. After all, there's nothing in this world that makes people more ecstatic than losing and getting back.

At the end of the article, let me talk about the restaurant Taifeng Building. This is a restaurant that is both old and young at the same time, it has the weight of history, but at the same time it is full of youthful vitality. It has weathered the vicissitudes of life, but now it has begun to grow again as a child. The chefs in this restaurant are also two elderly chefs who are like hidden masters, and there are also a group of young chefs who are very young and have an infinite future.

I have been involved in the world of food criticism for so many years, and I have seen many restaurants that have gone through glory fall step by step because of the departure of the chef, and I have also seen many obscure restaurants thriving. I like the word inheritance very much, and I also hate that many old stores that I once admired and even loved have abandoned inheritance, and I regret that there is no inheritance in many new stores that are very trendy and very popular. I hope that the heritage of this restaurant will continue to be passed on, and the old and the new will continue to grow. ’

Jiang Feng, who has read the whole article: ......

As the real boss of Taifeng Building, Xu Cheng is naturally very happy to be able to endorse Taifeng Building so hard. Jiang Feng believed that if Ling Guangzhao was the owner of Taifeng Building, he was afraid that he would be so happy that he would go crazy and even want to run naked on the street.

However, he understands the reason, why does even Ji Xue seem to have more pages than him?

He just calculated, if you even count the part and punctuation that Xu Cheng helped Han Guishan advertise, the description of Ji Xue has a total of 600 words.

That's 600 words without a description of the dish.

Xu Cheng's summary of him is only 313 words.

Jiang Feng, who even began to calculate the number of words, fell into a tangle.

"Smash, smash. Jiang Jiankang shook Jiang Feng, who began to bury his head in the numbers again, "Have you finished reading it?" Remember to give it to Xiao Zhang after reading it, I think he is very hard like that." ”

"Huh? Jiang Feng looked up and found that there were quite a few more people in the back kitchen of his digital kung fu.

Ji Xue has finished reading "Zhiwei" and started to work, and the book of "Zhiwei" in her hand has already reached the hands of Zhang Weiyu and Han Yigu, and the two of them are reading it together. Sang Ming wanted to join in, but his head couldn't fit in.

Zhang Guanghang was trying to watch it with Wu Minqi, but there was already a candy candy next to Wu Minqi, and Zhang Guanghang couldn't squeeze in, so he could only use his height to stand behind them and look at the magazine from a bird's eye, Jiang Feng estimated that he couldn't see anything from this angle.

It's really hard to imagine that Zhang Guanghang's face can't be squeezed in.

It can be seen from this that the kitchen of Taifeng Building is a place that does not look at faces, or how unattractive a handsome guy who already has a girlfriend is.

"Lao Zhang, do you want to read it?" Jiang Feng raised the magazine in his hand.

Zhang Guanghang walked quickly in front of Jiang Feng, twisting his neck as he walked, it was obvious that he was also in pain in that posture just now.

"Thank you. Zhang Guanghang took the magazine, and Sang Ming hurriedly ran over when he heard the news, but was preempted by another sailor who did not have a name.

In a huge back kitchen, there are only three magazines to read.

"Didn't you stop by the newsstand to buy it when you came, I remember that "Zhiwei" didn't have goods in every newsstand?" Jiang Feng asked curiously.

"Gone, out of stock. Zhang Guanghang said helplessly, concentrating on reading the magazine.

Sang Ming didn't have any magazines to read, so he could only start chatting with Jiang Feng: "There is a newsstand near the house I rented, but it didn't stop by, so I thought about buying it at the newsstand here." Unexpectedly, when I went, the boss told me that it had already been sold out, and told me that the magazine would not sell out, but I didn't expect this issue to sell so well, and said that it would not be restocked until noon. ”

Jiang Feng simply calculated, he bought one, Ji Xue bought one, Jiang Jiankang bought one, and Grandma Jiang bought one, so that 5 books went to 4 copies, no wonder Sang Ming couldn't buy them.

It's all because the rent in this area is too expensive, and there is only one newsstand.

Jiang Feng originally wanted to chat with Sang Ming again and touch the fish before going to work, but Wang Xiulian called him out.

"Xiaofeng, have you been in contact with Sun Jikai recently? I saw that there is an article at the back of this "Zhiwei" that seems to be about their store's treasure building, alas, you go and ask how the prices of the dishes in their stores are generally set, I have to refer to it to see how the price increases. Wang Xiulian was holding a brand-new copy of "Zhiwei" in her hand.

5 Benqi.