The kitchen of Xiao Jing Zhai.

Zhou's filming team is preparing for the shoot, including camera rails, lighting, reflectors, and recording equipment.

Facing Gu Kaiwen's inquiry, Dong Hongchuan nodded vigorously on the side, "Well, don't worry, I'm ready, and I will definitely show my best!"

Zhou Changhong accosted on the side, "Mr. Gu, rest assured, we have discussed the shooting plan with Master Dong." In addition, we have seen Chef Dong's knife skills and cooking level in advance, to be honest, although Chef Dong has not obtained any chef level certificates, but I have been in contact with so many chefs, I think Chef Dong's knife skills and cooking level are definitely the best among special chefs!"

Dong Hongchuan hurriedly waved his hand on the side and said, "Where am I comparable to a special chef, Director Zhou is too complimentary!"

Zhou Changhong is a producer, not a director, but Dong Hongchuan can't tell the difference between the two, and calls Zhou Changhong a director, Zhou Changhong explained twice, but Dong Hongchuan didn't mean to change his words, so he didn't bother to correct it.

Anyway, it's a trivial problem, what are you struggling with?

"Master Dong, don't be modest, your cooking skills and knife skills are indeed very good!" Zhou Changhong said with affirmation again.

Zhou Changhong added, "When we shoot later, Master Dong doesn't need to be nervous, play at a normal level, and even if there is a problem, we can re-record." ”

Gu Kaiwen seconded, "Yes, Master Dong, just do it casually when you shoot later, and reshoot it directly if you have a problem, this is not a live show, all of them are recorded and broadcast." ”

Dong Hongchuan waved his hand again and again, "No, Shaodong, we only have one tarpon left for filming, if we mess up, it will be a big loss!"

Gu Kaiwen laughed, "How can there be any such thing as a big loss?"

"Huh?" Dong Hongchuan looked at Gu Kaiwen suspiciously.

"I'm sure Master Dong won't mess it up. Gu Kaiwen explained first, "Even if Master Dong messes up, we can still eat it ourselves!"

Zhou Changhong joked on the side, "According to Mr. Gu, don't we hope that Master Dong will mess up, and then we can taste the Xiaojinghu fish for free?"

Dong Hongchuan said seriously, "I will do my best!"

Nearly twenty minutes later, Zeng Mingyuan reported to Zhou Changhong, "Old Zhou, we have done a good job here, and we can shoot at any time." ”

Zhou Changhong looked at Dong Hongchuan, "Master Dong, let's start?"

"Okay!" Dong Hongchuan nodded affirmatively.

Gu Kaiwen stood beside Zhou Changhong, he was very curious about the process of shooting, from the time Dong Hongchuan fished the tarpon out of the water, the shooting began, and the high-definition camera recorded Dong Hongchuan's every movement.

Dong Hongchuan's technique of dealing with fish scales is very skillful, he did not use a special wire brush to remove fish scales, but used a kitchen knife to remove fish scales, I saw Dong Hongchuan holding a kitchen knife in his right hand, and easily removed the fish scales with the back of the knife, and the whole action was coherent and smooth, as if he had practiced thousands of times.

The removal of the scales and gills, as well as the dissection of the belly of the fish to remove the offpurities, took only two minutes.

Dong Hongchuan rinsed the tarpon and washed it, put it on the cutting board, and sliced it skillfully, and then divided the fish steak, fish backbone, fish head and fish tail.

This is the standard way of cooking Xiao Jing Zhai, where the fillet is used as boiled fish, or as a pickled cabbage fish, or Tai'an fish, and the fish steak and backbone, as well as the head and tail of the fish, are all cooked in a corresponding way, so that one fish can be eaten more than one fish.

Dong Hongchuan didn't speak when dealing with it, and there was naturally a narrator to explain during post-production, and Zhou Changhong had already told Dong Hongchuan about these shooting precautions.

Zhou Changhong looked at Dong Hongchuan's smooth movements, he nodded secretly, although Dong Hongchuan had no shooting experience, he just did what he usually does, and then ignored the existence of these photographic equipment, so that he could shoot the most realistic appearance.

The cooking session is a special feature of Xiao Jing Zhai!

I saw Dong Hongchuan beckoning to Tian Dagang, Tian Dagang is Xiao Jingzhai's second chef, he is assisting Dong Hongchuan in cooking in the back kitchen, Tian Dagang was also explained to the filming situation, and he walked to Dong Hongchuan according to the usual situation.

"Lao Tian, you are in charge of the salt-and-pepper fish steak and the backbone of the Tai'an fish. Dong Hongchuan communicated with Tian Dagang normally, and he did ignore the existence of photographic equipment, because once he started cooking, he entered the realm of cooking wholeheartedly.

Tian Dagang nodded, "Okay, Master Dong." ”

Salt-and-pepper fish steak and Tai'an fish backbone are Tian Dagang's forte, and Tian Dagang has quite an insight into deep-fried cooking.

Dong Hongchuan is in charge of boiled fish and tofu fish head soup.

The first dish was boiled fish, which Dong Hongchuan took 10 minutes to complete, and he brought the boiled fish to the shooting point and let the high-definition camera shoot it up close.

The second dish was salt-and-pepper fish steak, then Tai'an fish backbone, and finally tofu fish head soup, and when the last dish was served, Zhou Changhong personally supervised the shooting.

Zhou Changhong kept looking at the monitor, and he also watched the replay twice, and finally nodded, "That's it!"

Gu Kaiwen asked on the side, "Is it so simple?"

"It's not easy at all!" Zhou Changhong responded, "Master Dong's performance is too good, Master Tian is also very good, plus we are fully prepared, so it looks relatively simple." ”

Zhou Changhong continued to add, "While the current state is good, let's continue to make a pickled pepper eel section, as well as a pepper and salt panlong yellow eel, how about it?"

Dong Hongchuan looked at Gu Kaiwen, meaning that Gu Kaiwen had the final say.

Gu Kaiwen nodded, "No problem!"

About half an hour later, the pickled pepper eel section and the pepper and salt panlong yellow eel were also filmed, and all the shooting tasks were completed in one go.

"Master Dong, it's hard work!" Zhou Changhong said politely.

Dong Hongchuan responded with a smile, "It's not hard, I'm a fan of your "Xia Guo on the Tip of the Tongue", and now I'm on this show in person, I feel very happy!"

"Haha, Master Dong's performance is very good, I believe that after the broadcast, Master Dong will definitely not be disappointed!" Zhou Changhong promised.

Gu Kaiwen interjected on the side, "Zhou Making, don't you want to taste the dishes cooked by Master Dong yourself?"

"Is it okay?" asked Zhou Changhong.

Gu Kaiwen teased, "Isn't this an obvious thing? Zhou Production, you are hypocritical this time, and you will punish yourself with a cup later!"

"What Mr. Gu said is that I will punish myself with three cups!" Zhou Changhong admitted his mistake.

Because there were sixteen members of the filming of "A Bite of Xia Guo", their group tasted a little bit of the dishes that Dong Hongchuan had just cooked in the back kitchen, and everyone expressed an attitude of amazement.

Especially Zhou Changhong, he sighed, "The taste is really good! Mr. Gu, I will make a trailer for this episode alone, what do you think?"