At three o'clock in the afternoon of January 1, the back kitchen of Fenyuan was full of the fragrance of vegetables.

All 17 applicants have arrived, and for the sake of saving time, every new person who doesn't even have time to report his name, Jiang Feng will ask him to prepare the dishes that are about to be made. Although there are only 4 stoves in the back kitchen of Fenyuan, the position of the kitchen table is still sufficient, and the number of kitchen utensils is also sufficient, so that more than a dozen chefs can prepare dishes at the same time.

Jiang Feng, Jiang Jiankang and Zhang Guanghang also have a very clear division of labor, Jiang Feng observed the chefs' handling of ingredients and knife skills on the side of the kitchen table, and Jiang Jiankang watched the chefs' control of the heat on the side of the stove.

Zhang Guanghang is the most like an interviewer among the three, standing aside with a cold face and looking through everyone's resumes, and looking up from time to time to see that people want to match their resumes with people.

All the people who were swept by Zhang Guanghang's gaze couldn't help but feel nervous, as if they had returned to the time when they were students and were inspected by the teaching director for classroom discipline.

Jiang Feng was staring intently at the dozen or so chefs who were guarding the kitchen table and carefully handling the ingredients, Jiang Feng remembered that most of the chefs made Yu Kung Pao Chicken when he was recruited last time, and the chef examination dishes that were quick and simple and could well reflect the chef's skills.

This time was no exception, Jiang Feng could tell just by looking at the ingredients they handled that there were at least 10 chefs preparing to make Ant on the Tree and Kung Pao Chicken.

In this way, the two brothers are very different, and their staple food is eel. Although the two brothers are quick to handle, the processing speed of yellow eel is much slower than that of other easy-to-handle ingredients. Jiang Feng had already tasted the dishes of the two people who started making at the same time as them, and the two brothers were still fighting by the stove.

It's a very courageous thing to choose a dish that is different from everyone else when applying for a job, after all, most people like to be stable, and most chefs will use their specialty as a plus after round 1.

In fact, Wang Xiulian's information had been sent to Jiang Feng half a month ago, when Zhiwei announced the cover of the magazine Taifeng Building, and the traffic of Taifeng Building skyrocketed. Jiang Feng thought that it was the two old men who had the right to decide during the interview anyway, so he was lazy and didn't read the documents sent to him by Comrade Wang Xiulian very carefully.

This also leads to the fact that he now feels very unfamiliar to every applicant.

Thinking of this, Jiang Feng no longer looked at the chefs gathered around the cooking table, and came to Zhang Guanghang's side to read his resume with him.

"Lao Zhang, show me the resumes of the two people I just finished. Jiang Feng said.

Zhang Guanghang took out two resumes and handed them to him.

Jiang Feng roughly scanned his resume, and found that the two chefs not only had average dishes but also average resumes, they had no unusual experiences, and the specialties were not distinctive, so they could basically be out.

Jiang Feng returned his resume to Zhang Guanghang: "Show me the resumes of the two brothers again." ”

Zhang Guanghang skillfully pulled out two resumes, and did not forget to explain: "The restaurant they worked at before was ......"

Before Zhang Guanghang could finish speaking, he was interrupted by a very striking zila sound, which was obviously the sound of hot oil pouring on the dish. When Jiang Feng made the chopped pepper fish head, the last step of pouring oil from the fish's mouth would also make this sound, but it was not as loud as it is now.

Judging by the intensity of the sound of pouring oil, the intensity of this sound is basically no different from that of flat thunder.

Before Jiang Feng could raise his head and look towards the stove, he heard the second extremely eye-catching zila sound, which was accompanied by a tangy fragrance.

It is the aroma of eel, the rich aroma of soy sauce accompanied by a hint of garlic, and the fresh fragrance comes to the face, loudly indicating to everyone that there is a dish with a distinctive personality out of the pot.

Jiang Feng took a few deep breaths, trying to judge which dish it was by the taste. After searching in his head to no avail, it was clear that the dish did not exist in his memory.

"It's the eel, which is supposed to be made by the two brothers, and this dish is one of the signature dishes of their original shop. Zhang Guanghang still maintained the action of taking his resume.

Jiang Feng hurriedly took the resume and quickly glanced at it.

The elder brother's name is Dong Li, 32 years old, and the younger brother's name is Dong Shi, 29 years old, both of them previously worked in a restaurant called Huang Ji Restaurant, which Jiang Feng had some impressions of, as if he had gone to "Zhiwei" before. Jiang Feng was about to go down to see what the brothers were good at, when the dishes were served.

Jiang Feng unhurriedly put away his resume and began to look at the two copies of the ringing eel silk in front of him.

The brothers' craft was supposed to have been taught by the same master, and there was little difference between the two dishes from the outside. The shiny and slightly curled eel silk was placed irregularly on the plate, and the eel silk was deboned, and Jiang Feng could see that the two brothers had only taken the meat of the eel's abdomen.

There is a small ball of snow-white minced garlic in the middle of the eel, which is exuding a rich garlic fragrance. The emerald green onions were scattered on the eel like stars, and Jiang Feng could faintly see the white pepper lying evenly on the eel.

The eel in January wasn't plump, and the brothers weren't very good at plating, but the dish still looked tempting.

Whether it is the appearance or the fragrance, it is a dish that can make people can't help but pick up chopsticks and put a piece of eel silk.

Jiang Feng took the lead in picking up a piece of eel silk with chopsticks, thick oil red sauce, and the oil on the eel silk could be seen more clearly when you looked closely, but there would be no greasy feeling. Because he had just poured a spoonful of hot oil, Jiang Feng could still see the hot oil bubbling on the eel.

Jiang Feng blew a few times, but he didn't rush to eat, and the unique sauce flavor of Xiangyou eel silk mixed with the aroma of eel umami lingered on the tip of Jiang Feng's nose.

Dong Li and Dong Shi brothers stood quietly in place, Dong Shi seemed to be a little eager to say something, but Dong Li was beside him, he didn't dare to make a mistake, so he could only stand quietly with a look of eagerness.

Jiang Jiankang has rich experience in grabbing food, and he is not afraid of being hot, so he just blew a few mouthfuls and saw that the surface of the eel silk was not in a small bubble, so he sent the eel silk to his mouth, and nodded approvingly randomly.

It is a recognition of the brothers' cooking skills.

Jiang Feng followed, but his actions were not as heroic as Jiang Jiankang's. He tentatively carefully said that the eel silk was placed in his mouth, and first tentatively felt the temperature with the tip of his tongue before he could safely send the whole eel silk into his mouth.

The flavor is strong, but the rich sauce flavor does not mask the umami of the eel itself. The fish itself is very delicate, but the skin of the eel is very tough, and you can taste the shallow spicy taste when you chew it, and the eel silk is more delicious under the stimulation of the spicy taste, and the white pepper powder on the surface plays the finishing touch.

The ingredients and seasonings complement each other, and the fire work is appropriate, which is undoubtedly a very good dish.

Jiang Feng ate this dish for the first time, and tasted the two brothers' fried eel silk in turn, Dong Li's was obviously slightly better, and Dong Shi's was not bad, but his level was inferior to Dong Li in all aspects.

Jiang Feng couldn't help but stretch out his chopsticks and eat a few more bites after tasting it, and he already felt in his heart that the two brothers could already enter the waiting list.

Although Dong Shi is a little worse, it can also be considered.

Zhang Guanghang was more afraid of being hot, so he was the last to stretch out his chopsticks, and he didn't stretch out his chopsticks until Jiang Feng and Jiang Jiankang had eaten for a few minutes.

After tasting each of them, Zhang Guanghang began to ask: "I see that on my resume, both of you worked in Huangji Restaurant before, and Huangji Restaurant is also a famous restaurant, and its fame should be much greater than that of Taifeng Building." I just tasted the craftsmanship of the two of you, it should have been taught by Master Huang himself, although it is not written on the resume, but I guess both of you should be Master Huang's apprentices. In that case, why did you come to us to apply?"

Hearing Zhang Guanghang's question, Jiang Feng also felt strange, it stands to reason that the lecturers and apprentices will all work in the same store. Jiang Feng, the chef of Huang Kee Restaurant, has also heard of it, although he is not a master, but he is also a well-known chef with superb skills and several specialties.

Huang Kee Restaurant was founded by Master Huang himself, and now it should be his son who is running it, even if Master Huang no longer works in the back kitchen because of his age, the apprentices he taught by himself should not leave the master's restaurant and run to other restaurants to apply.

"It was the master who asked us to come. Dong Shi spoke before Dong Li.

Dong Li glanced at Dong Shi, Dong Shi didn't dare to speak again, Dong Li said slowly: "Huangji Restaurant has been transferred." ”

"Transferred?" Zhang Guanghang was a little surprised, they were all from the mixed Lu vegetable circle, and they generally didn't know much about the news in the south, and most of what they knew was through Pei Shenghua, the king of melons.

Huang Ji Restaurant is not an old restaurant compared with these old restaurants in Beiping, which have a history of nearly 100 years, but it is also a well-known restaurant, so it can be regarded as a big melon.

"After the master stopped being in charge, the business of the store was much worse, and the boss was actually not very good at business, in fact, even the store was losing money, so the boss simply sold the whole store. Several of our senior brothers were introduced by Master to other restaurants, and Master said that the two of us are not yet at home, so let's come to Peking to hone more and see more other things. Dong Li explained.

Hearing him say this, Jiang Feng only felt a little regretful.

In recent years, the competition in the catering market has become more and more fierce, and many former famous restaurants seem to be powerless, once the chef is poached or leaves because of his age, he will soon be eliminated from the market.

Survival of the fittest, cruel as it is, has always been.

But Zhang Guanghang was not very satisfied with Dong Li's answer: "Since Master Huang asked you to come to Beiping, he must have introduced you to the store, it shouldn't be our store, right?"

None of them received a message from Master Huang.

"Master originally asked us to go to Yongheju, but half a month ago, we saw the cover of "Zhiwei", so we ......," Dong Shi replied again.

Jiang Feng understood in an instant, so he went to Yongheju.

In an instant, Jiang Feng's eyes became very kind when he looked at Dong Shi.

is so chattering and jumping, at first glance, it is a good material to be friends with Sang Ming.

Tai Fung Building needs this kind of talent.

It is also necessary to introduce new dishes.

The eel is obviously much more attractive than the Kung Pao chicken and the ants on the tree.

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