Jiang Feng almost floated home.

He didn't even remember what dessert he had at the end of dinner, but he remembered that Peng Changping gave him a phone number and asked him to call if he had a problem or something he wanted to ask.

Peng Changping is estimated to stay in China for a long time this time, and if he stays for a long time, he may stay until the end of the year, which also means that he has a lot of time to stay until Jiang Feng. So he told Jiang Feng not to worry, the essence of Jiang's ginseng soup is in the broth, Peng Changping meant to let Jiang Feng spend a few months practicing the broth first and lay a good foundation. In this way, even if Jiang Feng can't learn Jiang's ginseng soup within this year, he can teach it across borders.

After all, times are different now, and it was difficult to make a phone call back then, but now you can make a video call across the Atlantic. As long as the foundation is laid well, the follow-up teaching will not be too bad even through video.

Jiang Feng felt that today's dinner was like a dream, and he still didn't dare to move after waking up for a long time.

After returning home, Jiang Feng first floated for a while, then turned on the TV and watched an episode of a TV series that had long forgotten the plot, staring at Peng Changping's phone number in the phone book of his mobile phone while watching TV, thinking about whether he should send a circle of friends to celebrate.

Wu Minqi came home from work and pushed the door in, and found Jiang Feng sitting on the sofa with the TV on and looking at his mobile phone, the TV was very loud, and his expression was very focused when he looked at his mobile phone.

Wu Minqi: ?

This is the latest way to watch TV dramas.

"Feng Feng, how is dinner today?What do you think of the quality of the chef's set menu in the top restaurant?" Wu Minqi put down his bag and asked.

Jiang Feng raised his head and replied in a stunned manner: "Mr. Peng Changping said that he would teach me Jiang's ginseng soup." ”

Wu Minqi: ?

Wu Minqi was not too surprised, and asked, "What is Jiang's ginseng soup?"

"One of our Jiang family's specialties, but it seems to have been lost. ”

"It's a good thing, and getting Mr. Peng Changping's guidance should be something that all Chinese chefs dream of. Wu Minqi walked to the dining table and wanted to pour a glass of water, but found that the kettle was out of water, so she went to fetch water and boil a pot of hot water.

Wu Minqi's slightly calm performance made Jiang Feng instantly feel that this matter didn't seem to be a big deal.

"Kiki, aren't you surprised?"

"I'm a little surprised, but ......" Wu Minqi tilted his head, "My first feeling when I heard the news was that this thing was normal, probably because Mr. Sun was willing to teach you the Eight Treasure Chestnut Pigeon before his death, so it made me feel normal." ”

"You haven't said it yet, how about dinner tonight?" Wu Minqi is more concerned about the chef's set menu at the top restaurant than Jiang's ginseng soup.

"It's delicious, no, I should say it's very tasty. Jiang Feng began to tell Wu Minqi about today's dinner in detail.

In good conscience, today's chef's set menu at the top restaurant should be regarded as the highest standard set meal among the high-end restaurants in Beiping. The strength of Arnold's chef is there, and the ingredients in the set menu are the best and freshest, and there is no trace of cutting corners at all. In the restaurants in Beiping, there are probably only the top Tan family cuisine banquets in Yongheju and the cannon dolphins in Taifeng Building.

Now that Jiang Weiming's sense of taste has not recovered, it is impossible for the cannon dolphin in Taifeng Building to re-put the menu in a short period of time, and the Tan family cuisine banquet in Yongheju can't set up a few tables in a year, Jiang Feng can almost imagine how hot the business of the top-floor restaurant will be in the future.

As Jiang Feng expected, the top-floor restaurant, which had originally experienced a slight decline in business due to the end of the opening preferential period and the high price of dishes, instantly became popular after the launch of the chef's restaurant and the 10 free orders for free days, even more popular than when it first opened. There is an endless stream of people queuing every day, and there are many media newspapers vying to report on the booming business of the top restaurant without spending money on the news.

It is worth mentioning that Wang Xiulian and Fang Mei, who have been paying attention to the lottery chef package, were surprised to find that except for a few ordinary people with small assets who have drawn the chef package during this period, most of the rest of the winners are celebrities and entrepreneurs.

The restaurant on the top floor seems to be doing charity, but it is actually the quickest and easiest way to win the hearts and minds of high-quality customers who can eat in their restaurant as a canteen.

You must know that the reputation of the original top-floor restaurant has not been very good, first spent a lot of money on publicity, advertised on variety shows, and almost everything was expensive. Later, it was very blatant to compete with other restaurants of the same grade in Beiping, Babaozhai bought propaganda positions, they also bought promotional positions, Yongheju launched preferential activities, and Taifeng Lou launched spring limited packages, they also launched limited packages, and it is not an exaggeration to say that it is the public enemy of high-end restaurants in Beiping.

But now, the public enemy has turned into an upstart, and it seems that he is about to gain a firm foothold, build a reputation, and become bigger and stronger.

And during the special period when the top-floor restaurant shines and the business of Taifeng Building and other restaurants declines, what is Jiang Feng doing?

He's practicing dashi hard.

In order to practice the soup stock, he even temporarily stopped his crazy knife brushing skills, resulting in his sword skills not reaching the grandmaster level so far.

Regarding Peng Changping's decision to hand over Jiang Feng's Jiang family's ginseng soup, everyone felt that this was a huge pie falling from the sky, and no one would smash it at Jiang Feng's head, and if he didn't stretch out his head at this time, he would be a fool.

In front of the pie falling from the sky, all things can be passed with a green light, and any major matter must be given up first, whether it is the decline in Taifeng Building's business or other things, it is not as important as Jiang Feng's practice of broth. The old man even felt in his heart that if he wasn't really a little old, if it was 20 years earlier, even if he was still the old man who retired and returned to his hometown to raise pigs, he would want Jiang Feng to lean on the side, and he would come to learn first.

In terms of making broth, Jiang Feng has a lot of recipes.

First of all, he has an S-grade recipe for Jiang's ginseng soup. Secondly, he also has S-grade soup recipes from Jiang Weiming, plus baked lobster in soup, Buddha jumping over the wall, and steamed green eel, which more or less use broth, Jiang Feng can be said to have a lot of recipes about broth.

And there are some slight differences in the way the soup stock is made in these recipes, which varies from dish to dish, and also from person to person. Just as there are different schools of Buddha jumping over the wall, there are different schools of dashi, and there are subtle differences in each method, but the final conclusion is that it is delicious.

The most important thing is that the general direction of dashi and consommé is the same, but the details are different, just like the trunk of a tree grows different branches, although the branches and leaves are different, but they are all of the same origin. If Jiang Feng can make qualified broth, it means that he can make qualified clear soup, and then S-grade chicken bean curd is no longer a dream.

Jiang Feng ran Yongheju very close during this time.

Peng Changping was the chef of Yongheju first, Yongheju was still in business, of course he couldn't go to the back kitchen of Taifeng Building to guide Jiang Feng, then Jiang Feng could only go to the back kitchen of Yongheju to accept Peng Changping's guidance. Peng Changping's return to China this time was not only because of Xu Cheng's invitation, but also because he wanted to take this opportunity to give good guidance to the apprentices and grandchildren who stayed in Yongheju, which also caused many chefs in Yongheju to think that Jiang Feng was Peng Changping's newly accepted little apprentice, and almost called him Uncle and Uncle Zu.

Even if Jiang Feng clarified it in time, there were still young chefs with low seniority who called Jiang Feng by mistake and directly called Cheng Uncle Ancestor.

Later, I don't know what happened, this matter spread out, and it was spread that Peng Changping fell in love with Jiang Feng's talent and felt that he was a material that could be made, so he made an exception to accept him as a closed disciple.

Jiang Feng's rank in the chef circle instantly increased.

By the time Jiang Feng knew that his seniority was already so high, it was already May Day.

Jiang Feng: ?

In the shouting, Uncle Zu came to listen.