The Sino-American Chef Championship is undoubtedly a very professional food competition reality show, and even needs to be rehearsed in advance for the semi-finals. On the fourth day after notifying Jiang Feng that they were going to check the competition site and money, the program team notified them again to go to the scene for a rehearsal.

At the same time, the date of the semi-finals has also been set, December 8, a day that sounds very auspicious. The competition is also very long, a full 12 hours, which means that the contestants can make whatever they want, whether it is hanging soup or freezing the dishes and cooking, there are no drawbacks other than the long time and the torture of the judges and staff.

It is worth mentioning that the semi-finals and finals are different from other variety shows, although the stage is large but there is no audience, after all, the cooking competition does not need audience voting, nor does it need feedback and applause from the audience. If there are too many people on the scene, it will affect the state of the chef's competition, and some chefs need a relatively quiet environment to calm down and cook food.

All the contestants and judges will be present at the dress rehearsal before the competition, which is the last chance for everyone to meet and get acquainted with their opponents before the competition. Before that, Jiang Feng spent three hours making up the opponent's information, and then found out that there was actually a connection between the four restaurants that advanced to the semifinals this time.

Needless to say, the relationship between Taifeng House and the top-floor restaurant is not an exaggeration to say that it is a lifelong enemy, if the chefs in Beiping say which two restaurant owners are most likely to fight, their first reaction must be the top-floor restaurant and Taifeng Building, and then the top-floor restaurant and Babaozhai.

The two restaurants in the United States are Peng Changping's own restaurant, Chinese Food Restaurant, which is also a Chinese restaurant. The contestants are Peng Changping's second-to-last apprentice, that is, Zhou Shi's senior brother, Peng Changping's son-in-law and Peng Changping's two apprentices, in a sense, they are all acquaintances that Jiang Feng has never met.

Not to mention the New York Light, Chef Arnold's old club did not make any personnel changes after Chef Arnold jumped ship. The four chefs participating in the competition are all former younger brothers of Chef Arnold, and have been younger brothers for many years. Belongs to the kind of loyal little brother who will shake when Chef Arnold sneezes, and Chef Arnold may sprinkle the wrong seasoning if he says a word of shit.

The lineup of judges is also luxurious, Xu Cheng, Peng Changping and two well-known food critics from the United States.

I have to digress here, it's already December, the last month of the year, and the results of the celebrity chef list have not yet come out. It has already begun to be rumored that the reason why Chef Arnold will go all the way to Beijing is to block Xu Cheng and let Xu Cheng rank second in the celebrity chef list.

In this case, Xu Cheng still has the leisure to suppress the fact that he is a judge of the show and does not worry about the ranking of celebrity chefs, so he can only say that the ace pigeon really deserves to be the ace pigeon.

But no matter how the judges were judged, the first full meeting of the contestants was still very pleasant.

Especially between the judges, everyone is an old acquaintance, the two judges in the United States are serious and lean named Henry, and the other is chubby with a kind smile and a face called David, both of which are very common names. The only thing that is the same except for the name is that they are not young and their hair is a little gray.

David was obviously very familiar with Xu Cheng, and as soon as he saw Xu Cheng at the competition venue, he didn't greet him and asked: "Xu, it's December now, why hasn't your celebrity chef ranking come out yet?" ”

Xu Cheng has been an ace pigeon for so many years, and he is also very comfortable with this kind of urging to come to the door: "Of course, it hasn't come out yet, of course, because there is still controversy, rest assured, it will definitely come out this year." ”

"Controversy?" David's chubby face was full of distrust of Xu Cheng, "It's not that I'm talking about you, you've really become more and more lazy in the past two years." In previous years, even if you didn't want to write, there would be one every month or two. You look at this year, you've only written one article, and you've written several columns last year. ”

"Good articles always need time to be honed, and you can't write good food reviews at all times, do you want to write food reviews as commercials or chicken soup for the soul like some critics now?" Xu Cheng has his own set of theories, anyway, he has money and he is the boss, he is not in a hurry, and no one can urge him.

Just as several judges were greeting each other, the sixteen contestants had already had a general understanding of the camera. In fact, this rehearsal is very simple, you just need to know and understand the direction of each camera, and don't find the camera when you go on stage and introduce yourself.

Of course, it doesn't matter if you can't find the camera, the camera will go to them, and when it's time to take a close-up, it will naturally take a close-up.

The director asked each contestant to go through several times, determine the best site, and let it end with a few more words. The judges are a little more troublesome and complicated, but the four judges have rich experience in the show, and they have a good sense of the camera, so the problem is not big.

After the rehearsal, they can leave separately, Chef Arnold rushed back to the restaurant almost as soon as the rehearsal was over, and he didn't know that he thought it was not Roland who owed the money, but Chef Arnold really didn't say anything in terms of dedication.

In order to better prepare for the semi-finals at Taifeng Building, Wang Xiuli directly gave them a big vacation. Although there is a holiday, only Sun Maocai is resting, Wu Minqi and Sun Jikai were pulled by Jiang Feng to study how to apply the method of the Eight Treasure Chestnut Pigeon to Jiang's ginseng soup, which made Wu Minqi and Sun Jikai bitter.

When the three of them studied the thickening method of the Eight Treasure Chestnut Pigeon together, although Jiang Feng's cooking skills were better than them, they were not much better, and the cooking skills of the three of them could barely stay on the same level. Now Jiang Feng has left the two far behind in cooking, and the way of thinking about problems is different in different realms and levels, Wu Minqi and Sun Jikai often can't keep up with Jiang Feng's train of thought in the process of discussion, but the two are still willing to spend a lot of time every day to study with Jiang Feng.

Because you can really learn a lot that way.

Even though it was very hard to learn, very hard and even wondered if I was a fool, the speed of progress was really fast.

Sun Maocai said a word to the three of them and left first, he had arranged other things today, and it was impossible to stay here for too long. Jiang Feng and the three of them didn't go back to Taifeng Building to study the gouging because they wanted to stay and say a few words to the chefs of the Chinese restaurant, although Jiang Feng was not their relative, nor their junior brother, nor their old friend, but there was always a bit of a wonderful relationship, so they should say hello and say a few words.

During the rehearsal, the two groups of them did not stand together, and it was difficult to say hello from a distance, and they had to say hello after the rehearsal.

"Master Sheng. Jiang Feng walked up to Peng Changping's son-in-law Sheng Ming with a smile and said with a smile.

Peng Changping, as recognized as the world's No. 1 Chinese chef, although his children and grandchildren are very competitive and have good results in all walks of life, they obviously do not have much talent in cooking. On the contrary, it was his son-in-law Sheng Ming, who was also his apprentice who inherited his craft. Now Sheng Ming is in charge of the cooking of Chinese restaurants, and Peng Changping's son is in charge of the business affairs.

Sheng Ming had obviously done his homework in advance and looked at Jiang Feng's photos, knowing the relationship between Jiang Feng and Peng Changping, and responded enthusiastically: "You... Don't be so polite, just call me Sheng Ming, I often hear my dad mention you during this time, and you are really extraordinary, a young talent. ”

Sheng Ming has obviously been abroad for too many years, and he is not very familiar with his native language, and when he speaks, he always unconsciously wants to mix English words and forcibly holds back, resulting in some confusion in logic, and Jiang Feng sees this confusion.

After a few simple polite words, Peng Changping's other apprentice also joined the ranks of politeness. After a few minutes of difficult exchanges, just when Jiang Feng felt that he could end this set of greetings and happily go back to Taifeng Building to continue his research on thickening, Sheng Ming finally said what he wanted to say from the beginning.

"I don't know if you're free tonight, if you do, we can have a meal together, my uncle has been talking about wanting to see you for the past two days. Sheng Ming said.

"Senior uncle?" Jiang Feng reacted as soon as he finished speaking, the senior uncle in Sheng Ming's mouth should be Qin Guisheng.

Didn't Qin Guisheng break his leg? Why did he come to Beiping?

Jiang Feng thought about it carefully, it seemed that Qin Guisheng broke his leg a long time ago, and it stands to reason that he should have taken care of it now.

"Yes, my uncle is Qin Guisheng, you should know him. Sheng Ming said.

Jiang Feng nodded, but still didn't quite understand.

Qin Guisheng is a quick temper, which Jiang Feng deeply realized through Zhang Zhiyun's relay last time when he was eating in Yun. It can be said that Qin Guisheng's temper has not changed since he was young or now, he can say whatever he wants, do whatever he wants, and he can't bear it and doesn't want to bear it.

According to Qin Guisheng's temper, if he really wanted to meet him, since he arrived in Peking two days ago, he shouldn't bear to let Sheng Ming come forward until now, and when he got off the plane, he would ask Peng Changping to ask him out.

Jiang Feng thought so and asked the same.

Sheng Ming didn't hide it, and told the truth: "Uncle Shi actually wants to see you as soon as he gets off the plane, but Uncle Shi's leg injury has just healed and his body is still a little weak, and the long-distance flight is a little unbearable, so I went to the hotel to rest as soon as I got off the plane." ”

"I thought it would be good to rest for a day, but I didn't expect that Uncle Shi was not accustomed to the soil and water, and he couldn't fall due to jet lag, so he went to the hospital after staying in the hotel for a day, and was discharged this morning. ”

As soon as he was discharged from the hospital, he wanted to see Jiang Feng, which can be said to be very eager.

Jiang Feng: ......

Who would have thought that Qin Guisheng was born and raised in Beiping, and after returning to Beiping after many years, he would be unaccustomed to the soil and water.

"No problem, it's my honor to have dinner with Master Qin. Jiang Feng agreed with a smile.