"What were you doing before?" Wu Minqi finished tasting the saffro chicken made by Zhang Guanghang, and by the way, he went over to taste the latest chicken from the pot with chopsticks Jiang Feng.

After taking a bite, Wu Minqi frowned: "It's a little sweet." ”

Can it not be sweet? This dish was originally made by Cao Guixiang to coax her grandson, and children like sweet and sour dishes, and the sweetness must be heavy. Cao Guixiang's seasoning level is superb, so even if the chicken is sweet, the taste is good, Jiang Feng is not as high as Cao Guixiang's cooking skills, so it naturally seems a little strange.

"Are you making a children's meal?" asked Wu Minqi, who also tasted this dish, presumably specially made for children.

"The method of this dish was told to me by Zhang Zhiyun, do you remember Zhang Zhiyun? It is the senior brother of A University who came to Peking to play a few days ago. Jiang Feng threw the pot to Zhang Zhiyun.

"The one in Guangdong Province?" Wu Minqi had an impression of Zhang Zhiyun.

"Yes, his grandparents are from Beiping, and his grandmother was a chef in Yongheju earlier. He told me a few months ago that his grandmother made a dish for him when he was a child, and this one I make now, called Yun Chicken, which I thought was quite interesting and wanted to try it. Jiang Feng said, "Maybe my level is not enough, I always feel weird when I taste it." ”

"It's a little strange, it's obviously sweet and sour but it doesn't taste like it, it's too sweet. Wu Minqi said, and then went back to carve watermelons.

When Jiang Feng was about to start making the 7th Yunji, Xu Cheng came with the photographer of "Zhiwei" magazine.

This time, Xu Cheng's chosen interview location was the kitchen.

After yesterday's interview, Xu Cheng also found that if they were in a relatively formal or unfamiliar environment for Jiang Feng and Wu Minqi, no matter how relaxed the two of them were on the surface, they were actually nervous in their hearts.

Only Zhang Guanghang, probably because he is handsome and became famous early, he has experienced the scene of being chased and intercepted by French reporters as early as 10 years ago, and he has seen strong winds and waves, and the interview will not make him nervous at all.

Xu Cheng felt that the interview in the kitchen would make Jiang Feng and Wu Minqi relax, and they could just eat the dishes that had just come out of the pot, and the photographers could also take pictures of the dishes that had just come out of the pot.

Kill three birds with one stone.

Xu Cheng asked the three of them to cook what they wanted to do, and he asked some questions from time to time next to him, which can be regarded as the three of them conducting interviews at the same time.

As for Chen Xiuxiu, the manuscript she wrote yesterday was not up to standard, and now she is rewriting it at the hotel.

Xu Cheng was often euphemistically disliked by Editor-in-Chief Jiang a few years ago, and now it is finally his turn to dislike other people's manuscripts for being bad.

Editor-in-chief Jiang and Deputy Editor-in-Chief Wang are also in the hotel, and they have a lot more to do than Chen Xiuxiu, not only to finish sorting out the interview recordings that were not sorted out last night, but also to help Xu Cheng polish the few manuscripts he wrote before, and proofread them by the way.

Let the editor-in-chief and deputy editor-in-chief of the magazine proofread it personally, this is Mr. Xu's arrangement, who calls him the boss.

Jiang Feng's specialty dish is naturally the silk yam, and the buff of the silk pulling yam he used today is useless.

Wu Minqi chose mapo tofu, and as a hardcore Shu chef, her best cooking skills are usually hidden in peppercorns and chili peppers.

Zhang Guanghang chose braised lamb in red wine, and he was really good at this dish, although he used red wine with a wholesale price of 15 yuan a bottle.

With the blessing of the master-level heat and seasoning, Jiang Feng felt that the silk yam he made today was extremely handy.

He also understands why he was so comfortable when he was making Yunji just now, but he still overturned, because he was easy at all kinds of dishes today.

Whether it rolls over or not, it is easy to do it.

Xu Cheng was beside Wu Minqi, watching her sprinkling pepper powder and chili peppers, and felt that his stomach hurt.

"I found out that you actually like to cook heavy ingredients, is it because of your personal taste?" asked Xu Cheng.

"Probably. Wu Minqi said, "I think this kind of dish must be heavy to make diners have a hearty pleasure when they eat it." ”

"You're good at Sichuan cuisine, but in fact, a large part of Sichuan cuisine is not spicy, do you feel bitter when you cook those dishes?" asked Xu Cheng.

"There will be a little, so I'm studying now. Wu Minqi said.

"Have you ever thought about changing the way you cook now? ”

"Nope. ”

Xu Cheng walked to Jiang Feng's side.

Jiang Feng now uses the method of sinking sugar on the oil bottom to make the yam at the most suitable temperature and heat, and the taste and texture are much better than the opportunistic methods used by Jiang Huiqin.

Oil bottom sugar is one of the unique knowledge of Lu cuisine, Xu Cheng has always heard of it before, but he has never seen it with his own eyes.

This is the Jiang family's stunt, he won't ask more.

"Taifeng Building's main focus should be Lu cuisine, right?" asked Xu Cheng.

"Yes. ”

"Then why do I rarely see sea cucumber dishes on the menu? From the perspective of a high-end restaurant, shouldn't sea cucumbers, a highly profitable dish, be the main dish?"

"Because we can't do it well. Jiang Feng's answer was very sincere, "My grandfather and the third grandfather said that dishes that are not qualified are not eligible to be on the menu, and as long as the dishes are on the menu, they should be responsible for the diners." ”

Jiang Feng, Wu Minqi and Jiang Jiankang don't know how to cook sea cucumber dishes, and Zhang Guanghang knows a little but he can't do it well. A few stove chefs recruited from outside can make sea cucumber dishes, but they can only make relatively easy ones, so there are very few sea cucumber dishes on the Taifeng Lou menu.

Xu Cheng wandered to Zhang Guanghang's side again.

Xu Chengcheng wandered around the kitchen like this, and the three photographers photographed people or vegetables or people cooking from various strange angles and in a variety of strange poses.

Wu Minqi's mapo tofu was the first to come out of the pot, followed by Jiang Feng's silk yam.

The steaming mapo tofu, the spicy taste and the numb taste of peppercorn powder, although it is daunting to look at, but I can't help but want to swallow my saliva.

Jiang Feng knows too well the mapo tofu that Wu Minqi made without reservation, tempting is tempting, red soup and white tofu and the spicy and numb feeling that is spicy all the way to the root of the tongue can make a person who is not very good at eating spicy food unforgettable.

The photographer hurried up and took a close-up of the mapo tofu on the table that had just come out of the pot.

Xu Cheng scooped a spoonful of mapo tofu and took it in his mouth.

Over the years, he has eaten many strange things, some delicious and some unpleasant, even strange foods such as raw pork dipped in mustard, but that was already when he was young.

After eating this mouthful of mapo tofu, Xu Cheng deeply felt that he was old and his stomach could no longer withstand this kind of toss.

"Water. Xu Chengdu didn't dare to speak, for fear that the chili oil would choke into his throat.

With a glass of water, Xu Cheng felt that he had eased up.

The spicy taste is diluted by the water, and the numb texture still stays in the mouth.

Xu Cheng tasted it and actually thought it was not bad.

Although it is a little too spicy and numb, as long as you have a little aftertaste, you can experience the hearty pleasure that Wu Minqi said.

"Would you like to come and try it too?" Xu Cheng sent out invitations to the others.

Several photographers shook their heads like rattles, and they didn't want to die.

Xu Cheng scooped another spoonful of mapo tofu.

Entrance.

Ah, that's what it feels like, spicy and numb.

"Water, water!"