When Jiang Feng and Wu Minqi arrived at the back kitchen of Taifeng Building, they found that everyone in the back kitchen was reading, and at that moment Jiang Feng felt as if he had returned to high school, and now he was stepping into the classroom of early self-study instead of the back kitchen of Taifeng Building.

Although there are only two people in the back kitchen, Jiang Jiankang and Ji Xue.

Comrade Jiang Jiankang sat at the door with a small bench, bent over and squinting at his back, approaching the "Zhiwei" magazine and studying it attentively.

This kind of serious reading is undoubtedly different from the students who are cramming in the library near the end of the semester.

Jiang Feng was shocked.

Comrade Jiang Jiankang, as the son of Grandma Jiang, has well inherited the characteristics of Grandma Jiang's dislike of studying, and has treated the school as a prison since he was a child, and wants to escape from prison when he enters the school gate. In order not to study, he tried his best to learn to cook, and successfully defeated Jiang Jianguo, who was more talented than him, to become the only designated heir to the old man's cooking skills, and also briefly got the position of chef of the state-run hotel.

Although a large part of the reason is because Comrade Jiang Jianguo took the initiative to give up.

In Jiang Feng's memory, Comrade Jiang Jiankang had never touched a book, and Jiang Feng once suspected that his father was allergic to books when he was a child.

Now, Comrade Jiang Jiankang, who may be allergic to books, actually holds the magazine "Zhiwei" and carefully studies it. Jiang Feng felt that Jiang Jiankang's elementary school teacher would be moved to tears if he saw it.

"Dad. Jiang Feng was very moved, and walked forward with the magazine, "Let one make me unbearable." ”

Comrade Jiang Jiankang sat at the door and blocked the road.

"Xiao Feng is here. Jiang Jiankang said, leaning sideways and giving up his position to signal Jiang Feng to hurry over, his eyes seemed to be glued to the magazine and couldn't move away.

"This story is so well written, I didn't expect Mr. Xu Cheng to not only eat it, but also make it up so well. Look at the story he wrote about your aunt and aunt, it's just like the real thing. Jiang Jiankang sighed.

Jiang Feng: ......

"Dad, this is true, I told Mr. Xu Cheng to listen. ”

Jiang Jiankang's eyes finally moved away from the magazine, and he glanced up at Jiang Feng, his face full of disbelief.

"How did you tell Mr. Xu Cheng about your aunt and aunt's youth?" Jiang Jiankang asked.

"Auntie told me that, wasn't my aunt a fool a few months before he left? He always regarded me as a grandfather, and pulled me to tell me about the old things between him and my aunt. Jiang Feng said.

Jiang Jiankang suddenly realized and continued to bury his head in the magazine.

Jiang Jiankang watched "Zhiwei" at the door, and Ji Xuewo watched "Zhiwei" inside, and the two of them spanned the entire back kitchen one mile and one away.

Jiang Feng thought about it for a while, and nested in the middle of the back kitchen to watch "Zhiwei".

Wu Minqi, who witnessed all this: ......

Wu Minqi didn't have "Zhiwei" to watch, she was not excited or nervous, anyway, she was not the first Wu family to appear on "Zhiwei", her grandfather had appeared on "Zhiwei" a few years ago, and more than once.

At that time, "Zhiwei" was still a monthly magazine, and Xu Cheng was very sincere in writing articles, only talking about dishes and nothing else, and even the chef talked very little. In order to lengthen the length, Xu Cheng could only search his intestines and come up with a large list of words and sentences that describe the color and fragrance of the dishes. Sometimes you can even find more than a dozen different idioms in a long sentence, which makes people suspect that Xu Cheng actually wrote about the romance of the windward wind in his early years.

If there is no magazine to read, Wu Minqi will do his own work first, and wait for the other three to read the magazine first and then borrow it to take a look.

Jiang Feng had finished reading Wu Minqi's article under the persecution of Grandma Jiang before, and now the choice was in his own hands, so he naturally had to read his own article first.

Because Xu Cheng wrote Jiang Feng's article as a short story, there are a lot of text descriptions, all of which are large paragraphs, and the length and number of pages occupied are also the most in nature.

Jiang Feng's number of pages is 4 times that of Wu Minqi, you must know that Jiang Feng's photo proportion is the smallest among the 4 people. There is only a full-body photo taken in the back kitchen, a close-up of the yam and a photo of Li Hongzhang's chowder, among which the photo of the yam is extremely attractive.

Perhaps in order to highlight the silk pulled out, the close-up of the yam is actually the piece of yam and the silk pulled out of the yam by chopsticks, and a large plate of yam on the bottom plate is reduced to the background.

The white slightly yellowed yam, the thin sugar coating wrapped in the outer layer of the yam was clearly visible, and the fine sugar silk looked like spider silk that was blown away by the wind, but the roots were not broken.

Jiang Feng highly praised the photographer of Zhiwei Magazine for his photography skills, and regretted that these pictures were a bit small, especially his full-body photo, which was too small compared to Wu Minqi's.

After admiring the photos, Jiang Feng began to study the article carefully.

In most cases, if I were to write an essay myself, I would start it with a brief description of the chef's illustrious resume or the appreciation of the diners. Even if it is a humble stall in the streets and alleys of a small southern country, the chef I admire must have a wonderful resume and a rich past. But this time the chef made it difficult for me, he was very young, he didn't have a rich past, he had a very monotonous resume compared to chefs of the same age, and he even gave up cooking completely for a long time in the middle.

As I mentioned in the previous article, the chefs I wrote about in the previous four articles are the top four in an informal and even somewhat nonsense cooking competition held by my friend Mr. Han Guishan a few days ago. Although the competition was not formal, the contestants were unexpectedly excellent, allowing me to discover many outstanding young chefs and dig out a lot of pearls that were once dusted.

Mr. Jiang Feng was the biggest surprise among the four people, I had never heard of such a young chef before. Although he is a family learner like the other three chefs, he ......

Jiang Feng only looked at the beginning, and was surprised to find that Xu Cheng had written wrong at the beginning.

This article is not a simple food review just by looking at the beginning.

This is a beginning full of private goods, and he didn't even forget to advertise Han Guishan.

Registration for the 3rd Good Taste Cooking Contest has begun, and the start time is exactly the same as last year.

Jiang Feng looked back again, Xu Cheng wrote a few hundred words of nonsense, and briefly explained the history of the Jiang family's cooking in the nonsense, and wrote the reason why Jiang Feng regained his cooking skills. Then I wrote about the main topic, that is, Jiang Feng's two-course dish of shredded yam and Li Hongzhang's chowder.

'The first time I was in the semi-finals of the cooking competition, I was amazed when I ate Mr. Jiang Feng's shredded yam. There is a special magic to this dish, not only because of the excellent control of the heat and taste, but also because it is a dish that can make diners taste the chef's joy. At first I thought it was an accident, but I was undoubtedly lucky to be able to taste this special dish, the opportunity is limited, and it only takes one time to make it unforgettable.

I've eaten similar dishes before, and behind these special dishes, there are sad stories behind them, and it is precisely because of these stories that the chef can add emotion to the dishes. But this dish is special because it is a rare joy, and it is the chef's beautiful feelings for love. (Mr. Jiang Feng was confessed by his current girlfriend before making this dish)

Half a year later, I was fortunate enough to taste the freshly drawn yam in the kitchen again because of the interview. Compared with the silk yam half a year ago, the silk yam I tasted this time has been greatly improved in all aspects. Sweet, crispy, refreshing, soft, crispy on the outside and glutinous on the inside, these words I used to use are not enough to describe the plate of shredded yam I tasted.

What has changed is the quality of the whole dish, and what has not changed is the emotion contained in the dish. I had a superficial feeling that the longing for love would soon fade, and the amazement I had at the first taste would be gone. It turns out that it may be because I don't understand love, and I don't understand the world of young people anymore when I'm old and weak. I'm glad that this affection is still in this dish, and as a diner, I hope that this affection will remain in this dish forever.

If I were to rate this dish, I would give it a score of 90 or higher on a 100-point scale, not only because I know the good feelings contained in the dish, but also because of the impeccable taste and quality of the dish. For now, I have never tasted a better silk yam than this silk drawing yam made by Mr. Jiang Feng.

After talking about pulling silk yams, I would like to focus on Mr. Jiang Feng's other specialty dish Li Hongzhang's chowder. Before I talked about this dish, I had to spend some time telling a story that was not very good, and it was this story that made me understand why this dish has such special powers.

Li Hongzhang chowder is ......'

Jiang Feng looked down, and the next two pieces of paper were all Xu Cheng's descriptions of the stories of Li Mingyi and Jiang Huiqin.

The plot was told to him by Jiang Feng, with some small changes in the details, and a large number of analogies and various unwanted strange descriptions were used in the whole story. It is these analogies and strange descriptions that expand a story that might have been written on one piece of paper into two sheets.

Although the whole story is full of all kinds of unnecessary nonsense and comparisons, in all fairness, Xu Cheng's writing is not bad, and all kinds of descriptions are 10 points in place. If Xu Cheng feels that writing food reviews can't give full play to his talent and wants to write romance instead, it is estimated that he can also have good sales.

Jiang Feng read the story at a glance and found that there was only a small description of Li Hongzhang and himself.

Because of this, Li Hongzhang's chowder has become a dish as special as the shredded yam, which makes people want to cry with just one bite. Therefore, although this dish is far inferior to the shredded yam in terms of taste, knife work, heat and seasoning, I still highly recommend this dish. If you don't want to cry in public, I recommend that you find a private room when you try this dish, because we don't want to cry too ugly in front of outsiders.

If I were to give it a passing grade, I would still give it a passing grade, despite the emotions contained in this dish and the special experience it gives to diners. The difficulty of the dishes is first there, and I can't find anything too wrong in all aspects, so if you don't mind crying while eating, you can still give it a try.

Mr. Jiang Feng can be regarded as a new dark horse in the culinary industry this year, with a family history, a very solid basic foundation, and an amazing creativity and comprehension in culinary arts, I believe that he will soon have a place on the road of celebrity chefs. The only drawback that is not a disadvantage is that I don't see any strong personal characteristics in him, and it is difficult to judge what he is really good at. I had a brief conversation with his father and grandfather, and he seemed to be very happy to try new things, and he learned a lot of things, and he learned very quickly but not like he was refined, and he didn't seem like he was swallowing dates.

A few years ago, I had a few words with Master Peng Changping on the other side of the ocean, and Master Peng Changping said that Chinese cuisine is broad and profound, and in recent years, there have been many outstanding chefs in the Chinese cuisine department, but there is still no one who can compare with the former chef of Taifeng Building, Master Jiang Chengde, which is very regrettable. Coincidentally, Mr. Jiang Feng is the great-grandson of Master Jiang Chengde, and time turns, everything seems to start from scratch, and I only hope that he can renew the glory of the past. ’

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

Although Xu Cheng spoke very highly of him, and at the end he also mentioned Peng Changping and Jiang Chengde to rank Jiang Feng's value, but the only people he remembered after reading the whole article were Li Mingyi, Jiang Huiqin and Chen's mother.

Especially the part where Jiang Huiqin asked Chen's mother in Chinatown, Jiang Feng had to wonder if Xu Cheng had read the memory like him. The characters are portrayed in three parts, and various techniques are used to highlight the helplessness, cruelty and cruelty of that era, which is simply a description that can be used as a language reading comprehension.

Jiang Feng has thought about the question, and the three indifferences are used in the line drawing paragraph, may I ask what these three indifferences represent.

Jiang Feng read the article from beginning to end again, but only Li Mingyi, Jiang Huiqin and Chen's mother still remembered.

Jiang Feng felt that Xu Cheng described Chen's mother more than him, and his interview seemed to be just incidental, and the real protagonists of this article were actually Li Mingyi, Jiang Huiqin and Chen's mother.

What went wrong?

Jiang Feng fell into deep thought.

Jiang Jiankang had finished reading "Zhiwei", so he walked to Wu Minqi with the magazine and asked her if she wanted to read it.

"Dad, have you read my article?" Jiang Feng asked.

"Of course. Jiang Jiankang's expression was like Grandma Jiang who had just finished watching the TV series and couldn't wait to share the plot with others, "It's so well written, that Mother Chen is so hateful, I feel creepy when I watch it." ”

Jiang Feng: ???

"What else?" Jiang Feng asked.

"It was really not easy for your aunt and aunt back then, the two of them went to a foreign country and were not familiar with each other, the country was not the country and the family, and there was such a big thing at home, no wonder the Li Hongzhang chowder you made made people want to cry so much. If I think of this kind of story while cooking, I will be so sad that I want to cry. , you're going to want something else the next time you're cooking. Jiang Jiankang sighed.

Jiang Feng: ......

Dad, do you remember that article was actually my interview?