For the next period of time, Jiang Feng basically soaked in Yonghe Juli and Peng Changping to learn broth, and after a long time, many chefs in Yongheju even defaulted to Jiang Feng being the chef of Yongheju, and saw Jiang Feng always think for a long time before remembering that he was actually the chef of Taifeng Building.

In order to concentrate more on studying, Jiang Feng got up early every morning to cook himself a plate of slightly sweet braised pork with sugar, and in Wu Minqi's eyes that he was first puzzled and then habitual, braised pork noodles or braised pork with porridge, one a day, happy work.

Two months passed uneventfully.

In fact, it is not dull, in the past two months, Taifeng Building's income has hit a record low.

Jiang Feng graduated successfully, and in June, it took two days to go back to the school to defend and go through the relevant procedures for graduates, and he didn't stay for a day, and the graduation certificates were sent by the school, and now the courier is still on the cabinet and has not been opened.

Jiang Feng has been very busy every day for the past two months.

Get up, go to Yongheju, go home, sleep, two o'clock and one line, and go to Taifeng Building only a handful of times.

Even so, Jiang Feng also knew that Taifeng Building's business had been very bad in the past two months.

Because the focus is entirely on learning from Peng Changping, Jiang Feng rarely returns to Taifeng Building during business hours, and occasionally when he goes back, he can obviously find that the passenger flow is far less than before, and the occupancy rate in the lobby that can be seen is obviously lower than before, not to mention the private rooms that cannot be seen. Even if the old man often cooks every now and then, it doesn't play a big role, and compared with Chef Arnold, who ranks sixth in the celebrity chef list, the old man's skills are still a lot worse.

On the other hand, the Penthouse Restaurant, with the help and influence of Chef Arnold, has captured the hearts of diners from all walks of life in a very short time. Even if various activities have ended, the price of food has returned to the previous sky-high price, the customer flow is still very considerable, and even the word of mouth has not declined significantly.

In May and June, the top-floor restaurant shines in Beiping, as if it has the meaning of dominating the catering industry in Beiping. Taifeng Building has suffered the most losses due to the key blows and the proximity of the location, the loss of a large number of cutting-edge diners. Other old restaurants are not much better, Yongheju has Peng Changping, the god of the god, and the turnover is gradually declining, not to mention other restaurants that do not have a particularly important chef.

The top-floor restaurant and Chef Arnold are probably the most prominent and eye-catching cubs in the catering industry in Beiping in the past two months.

Other high-end restaurants in Peking have also spent the darkest two months in recent years.

At two o'clock in the afternoon of July 12, Jiang Feng returned to the kitchen after eating lunch as usual to continue processing the broth.

In the past two months, Jiang Feng has been learning to cook every day as seriously as if he had been beaten with chicken blood, coupled with Peng Changping's careful guidance, the progress of the soup has been rapid and fast. Occasionally change the method to rewrite the details, and if you don't follow Peng Changping's method to hang the soup stock according to Jiang Weiming's recipe, you can only make A-grade soup.

Jiang Feng knew very well that he understood the methods and principles, and he could step on the thunder in two months, and he had encountered and made all the mistakes that he might have made, and they had all been corrected with Peng Changping's help and guidance. The reason why he has never been able to make S-grade soup stock is because his cooking skills are not enough.

He understands the reason, but his strength really can't keep up.

Jiang Feng's purpose is actually very simple, Peng Changping taught him Jiang's ginseng soup, but the only thing he has to learn now is the soup stock. As long as the stock can be made into S-grade, and the clear soup can also be made into S-grade, then the S-grade chicken bean curd is no longer a matter of level but a matter of time.

As long as you practice skillfully enough, you can make S-grade chicken bean curd.

Jiang Feng wanted to make S-grade broth, and wanted to use the broth to brush up on the proficiency of seasoning, but Peng Changping didn't know.

Peng Changping finished lunch as usual and went back to the restaurant with Lu Sheng, and as soon as he entered the kitchen, he saw Jiang Feng who was tasting soup.

"Have you eaten?" asked Peng Changping gently.

"Eat. Jiang Feng put down the spoon.

In terms of taste, this pot of stock is good enough.

But what he wants is not qualified, not even excellent.

He wants the extreme, to be able to reach the extreme of the S-class.

"At your current level, the stock stock is pretty good. Peng Changping said, "Of course, it's good to want to practice more, but you don't need to practice too much." The dashi is now qualified, and now you can start learning how to handle sea cucumbers. ”

Jiang Feng politely refused: "But Master Peng, I don't think my current soup stock is enough." ”

Peng Changping casually took a soup spoon from the side, scooped up a small half spoonful of piping hot broth, blew it, and tasted it.

"Already, if I can make this soup stock at your age, I'm afraid my father will be so happy that he will make a soup feast for me. Peng Changping even made a small joke, "Don't be too stressed, when I first opened a restaurant alone, I often suffered from gains and losses, and I was always worried about some small fluctuations and couldn't sleep, and the next day I went to the store as if nothing happened, but I was actually very flustered." ”

"In a few years, when Lu Sheng is his age, you will understand that restaurant management is nothing more than money and chefs. The level of the chef is sufficient, and there are no financial problems, as long as there are no major accidents, the business of the restaurant will always be booming, and it is normal to have occasional small fluctuations and recessions, so there is no need to worry about it. ”

Jiang Feng listened for a while before he understood that Peng Changping was comforting him not to worry and worry too much about Taifeng Building's business.

It may indeed be that Jiang Feng has been in a hurry to brush up on the proficiency of seasoning during this time, but the progress is far from as fast as he thought. In two months, with Peng Changping's guidance, it stands to reason that it should be enough to season and brush to the grandmaster level, but the reality is that Jiang Feng is still 10,000 years short of proficiency so far.

He barely practiced knife skills during this time, and even the knife skills were only 4,000 short, and the seasoning was still 10,000 short.

The hardest 10,000.

The more time passes, the less obvious the effect of brushing is Jiang Feng, the more anxious Jiang Feng becomes, and in the last half a month, he has become even more anxious, feeling like he has pre-exam syndrome. Jiang Feng only had this feeling in the first few months of the college entrance examination, obviously feeling that he was working hard every day, but he didn't seem to be working hard to produce anything, as the timeline approached, the more panicked he became, and the more panicked he was, the more difficult it was to learn something.

Vicious circle.

"Actually, it's not because of ......" Jiang Feng wanted to explain but found that he couldn't explain clearly.

Tai Fung Lou's business is not as sluggish as the outside world rumored, Tai Fung Lou is not like Ba Bao Zhai, which spends a lot of money on publicity and operation every year, and Tai Fung Lou's expenditure in this regard is very small. In addition, there is no rent cost, although the business has not been good for two months, it has not reached the point of facing bankruptcy at any time due to losses.

Tai Fung Building's financial situation is very healthy, and there are no bank loans.

Jiang Feng couldn't tell why he had become so anxious recently, he knew very well that the business downturn in Taifeng Building would not make him anxious to the point that everyone could see it, and the difficulty in the progress of proficiency did not happen only in the past half a month. He seemed to be inexplicably anxious because of something he couldn't explain clearly, probably because he couldn't figure it out himself, so he was so anxious.

"I know, don't tire yourself too hard. People are very amazing creatures, sometimes pushing hard will make progress, but if you push too hard, you may directly push yourself to a dead end. People always go to dead ends, and I had a lot of them when I was younger, and you probably haven't been anywhere else these days except the kitchen. Peng Changping said.

Jiang Feng nodded.

"Let's go for a walk, it's not sunny now, it's just raining in the morning, it's cool, don't stay in the kitchen all the time." Peng Changping thought for a while, "Why don't we go to the vegetable market." ”

"Huh?"

"Since I retired, I don't have much to do, I just go to the supermarket every day to buy groceries, and occasionally go to the farm in the countryside to pick up fresh food. It's been so long since I returned to China, I don't seem to have gone grocery shopping, and it's cool today, so why don't you accompany me to the vegetable market?" Peng Changping proposed.

"Okay, wait a minute, I'll turn off the fire and change my clothes. "Jiang Feng is still wearing the uniform of Yongheju's employees.

There is no way, it is impossible to wear his own clothes in a place like the kitchen, and Jiang Feng can't wear the staff uniform of Taifeng Building in Yongheju, so he can only choose to blend in with everyone and ask Lu Sheng to give him two sets of Yongheju employee uniforms.

Jiang Feng now has his own locker in Yongheju.

"Go, I'll call Lu Sheng. He's the same as you, he stays in the small room every day, except for eating and not going out after work, I don't know how long, and you just go out for a walk together. ”