Zhang Guanghang still remembers the shock he brought when he ate peach blossoms for the first time 20 years ago.

His mother, Zhang Mengxuan, was a pianist who had lived in Europe since she was a child and could not even speak Chinese. The most important thing in his mother's life was the piano, she was a musician, she lived for art, noble, elegant, unearthly, even emotional, her husband and son were not worthy of mention in the face of the art she loved and was willing to dedicate her life to.

And his father, Bono Duran, is a serious, stubborn, and even somewhat death-only man. Beauno Durán is very conceited, insisting that French cuisine is the most perfect, the best and noblest in the world, refusing to integrate, to communicate, to innovate. Over the years, there have even been some cocoons that bind themselves and painted the ground as a prison.

His relationship with his parents is very weak, there is almost no communication with his mother, and the communication with his father is basically in the kitchen, Zhang Guanghang lived with his grandfather when he was a child.

Before he came to Peking for the first time at the age of 7, he didn't speak much Chinese, and only a few basic phrases were taught by his grandfather.

He would go to Peking with his mother and grandfather because his grandfather was terminally ill with terminal lung cancer and wanted to return to his homeland before he died.

Xia Muqi's private restaurant, which his grandfather took them to, was the first real Chinese food he ate, when Xia Muqi poured the juice on the dish, the pot burst along with the hot soup.

With a "boom", it was not only the pot that exploded, but also the desire in his heart.

He wanted to learn this dish, he wanted to learn from this chef, he wanted to know why his grandfather had been thinking about a place for decades.

Although his mother had always been obsessed with art and flawless in her family, she respected his decision, even though he was only a 7-year-old child at the time.

His mother and grandfather returned to France, and at the age of 7, he stayed in Beiping, where he was taught by Shamu.

From the age of 7 to the age of 19, for 12 years, he not only learned the cuisine, but also the culture, tradition, and spirit.

Now that he is 27 years old, he can already understand why his grandfather dragged his seriously ill body, thousands of miles away, and was so painful that he couldn't sleep every night but insisted on going back to Beiping to take a look, and he could also understand why Xia Muqi spent his whole life to recover a restaurant that had long been a matter of fact.

Now, Xia Muqi is the same as his grandfather back then, seriously ill, and his time is short.

His grandfather had no regrets and went with a smile, he was Xia Muqi's apprentice, so he naturally wanted to help the master fulfill his last wish.

Zhang Guanghang looked at Jiang Feng, he still had a thin gauze wrapped around his left hand, and his movement was a little inconvenient.

Jiang Fengzheng stared at the casserole intently, adding ingredients to it.

Zhang Guanghang removed the fascia of the pork loin and cut it diagonally into thin slices.

Taifeng Lou can have such an heir, his master will be very happy.

There are 4 people on the field, if nothing else, the first to complete it must be Wu Minqi.

To put it bluntly, the ant on the tree is minced meat vermicelli, a standard Shudi home-cooked dish, which is difficult to do well and tests the chef's skills. But in reality, it doesn't take much effort, and if all the ingredients are ready, it can be cooked in a maximum of 20 minutes.

Zhang Guanghang's peach blossoms are still in the stage of processing the ingredients, the shrimp and meat slices are still marinated, and the winter bamboo shoots and tomatoes have been cut into cubes about the size of green beans.

Gulee still maintains his snail-like pace, kneading the dough, kneading it into a circle and flattening it for the preliminary work of rolling out the siu mai skin.

Jiang Feng's preserved egg and lean porridge was already boiling in the casserole, and he started the great business of carving radishes again, striving to carve all the characters in Peppy Pig during the porridge period, and the characters in a cartoon should be neatly together.

Wu Minqi's ant tree is almost out of the pot.

It's not as good as Wu Hanxue to do it in a healthy stir-fry restaurant these days, but it can be regarded as very qualified. Carrot cubes, meat foam, green onion and ginger foam and bean paste are all evenly hung on the vermicelli, the color is red and bright, and it is very attractive just to look at.

Remove from the pan.

Wu Minqi raised her hand.

Coulee continued to knead the dough slowly.

Zhang Guanghang grabbed the shrimp and slices of meat with his hands and looked at the degree of pickling.

Jiang Feng was concentrating on carving the first Peppa Pig.

The ants were brought to the judges' bench.

This dish, Han Guishan is not unfamiliar at all, in the early years when he was a merchant in Shudi, he had eaten all kinds of methods, and now he can make any meal on the street, the taste is different, but the appearance is very different.

"Looks good. Han Guishan clipped a pair of chopsticks.

"It's nice and authentic. Zhu Chang agreed.

Wu Hanxue's specialty dish is ants on trees, and her daughter said that it was not authentic, wouldn't it be a shame for him. Tong Deyan also tasted it.

"It's just a pity that Old Man Wu's boiling cabbage, no one has his level now, and he doesn't often do it when he's old. Xu Cheng was a little regretful.

"Speaking of boiling cabbage, I remember that Shudi should be chicken bean curd, which is more famous and difficult. Pei Shenghua joined the group chat.

"Chicken bean curd? Is it the dish where the shape of the chicken is made into bean curd, which looks the same as the bean curd, but has the taste of chicken?" asked Han Guishan.

"Oh, Boss Han, have you eaten it too?" Pei Shenghua was interested, "Now that there is monosodium glutamate, ordinary cooks are reluctant to learn to make chicken bean curd and boiling water cabbage, boiling water cabbage is a state banquet dish, and authentic chicken bean curd is really rare." I remember, a few decades ago, there was a master in Shudi, the chicken juice bean curd is called a must, eat chicken without chicken, eat meat without meat, but unfortunately I haven't eaten it, my brother has eaten it. I don't remember what the old master's name was, but it seems to be surnamed Jiang. ”

"MSG? Xu Cheng expressed disdain, "Give them MSG, they can't make the flavor of boiling water, cabbage and chicken juice, bean curd, excuse." ”

"Is the Shudi master you are talking about the one from the state-run hotel in the provincial capital of Shudi?" Zhu Chang asked, "The one made of chopped pepper fish head is famous, the one that specializes in entertaining foreign guests?"

"Yes, yes, that's the one, just one apprentice is not very talented, and he hasn't learned anything. But I haven't heard from him for years, and maybe he's all dead now. Mr. Xu is well-informed, and he should know a lot of people, right?" asked Pei Shenghua.

"I've just heard that the road in Shu is not easy to walk, and when I went to look for it, the old master had already left the provincial capital for many years, and there was no news for a long time. Xu Cheng looked regretful.

Han Guishan was eating ants on the tree next to him, and he felt a little wrong while listening to them chatting, how did he think that the miraculous Shu master they were talking about was Jiang Yuanchao.

"Is the old master you are talking about called Jiang Yuanchao?" asked Han Guishan.

"Yes, yes, that's what it's called!" Pei Shenghua slapped his thigh, "Boss Han has been doing business in Shu for so many years, and he must know this master." ”

"He didn't pass away, Jiang Yuanchao is Jiang Feng's third grandfather. Han Guishan stuffed a mouthful of ants into his mouth and looked up the tree while looking at the audience, pointing to Jiang Weiming in the third row, "See, the old man in the third row, the thin one, my wife used to be a waitress in their state-run hotel." ”

The remaining five judges: ???

！！！

"Why didn't you tell me before?" Xu Cheng didn't expect to go around in a big circle, and the Master Jiang he was thinking about was actually in front of him, "I remember that I mentioned this to you some time ago." ”

"How do I know that you are talking about this Master Jiang, there were more chefs surnamed Jiang in Shudi Province back then. Besides, didn't you see it in the store last time? Don't you recognize it!" Han Guishan began to frantically shake the pot, "I said hello at that time, you just didn't care." ”

Xu Cheng's eyes became more and more unkind.

"Besides, I really don't know him well, he is my wife's old colleague for many years, and he is not mine, and he has not been in touch for many years. Han Guishan saw Xu Cheng's expression and hurriedly remedied, "But it's okay to contact now, in fact, my wife will still call to greet her on holidays over the years." ”

Pei Shenghua: ......

"I didn't expect that Jiang Feng is also a family student. Pei Shenghua sighed.

Speaking of family history, Xu Cheng remembered that when he looked at the information before, he glanced at Taifeng Building and ignored it.

"Before, our reward was the first place for a special interview with "Zhiwei", right?" asked Xu Cheng.

Han Guishan: ???

Isn't it a cover campaign? When will there be a special interview?

"Seems so. "Han Guishan said that you are happy.

"I think the cooking skills of these contestants are very good, so it is better to do a special interview. Xu Cheng said with a smile, "It seems that there will be two issues in Asia this year." ”

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