Life is a Game

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

Although there were only Jiang Jiankang and Ji Xue in the back kitchen.

Comrade Jiang Jiankang sat at the door with a small bench, bent over and squinted his eyes, leaning close to the magazine "Zhiwei" and studying it intently.

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

Jiang Feng was shocked.

Comrade Jiang Jiankang, as the son of Grandma Jiang, has inherited the characteristics of Grandma Jiang's dislike of studying very well. He treated the school as a prison since he was a child, and wanted to escape from prison after entering the school. In order not to study, he worked hard to learn how to cook, and successfully defeated Jiang Jianguo, who was more talented than him, to become the sole designated heir to the old man's culinary skills, and even briefly got the position of chef in a state-owned restaurant.

Although a large part of the reason is that Comrade Jiang Jianguo voluntarily gave up.

In Jiang Feng's memory, Comrade Jiang Jiankang had never touched a book. 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 "Zhiwei" magazine and reads it carefully. Jiang Feng felt that Jiang Jiankang's elementary school teacher would be moved to tears if he saw this situation.

"Dad." Jiang Feng was very moved, and walked forward with the magazine, "Let me make it hard for me."

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

"Xiao Feng is here." Jiang Jiankang said, turning sideways to give way to signal Jiang Feng to hurry over, his eyes seemed to be glued to the magazine and he couldn't move away.

"This story is really well written. I didn't expect that Mr. Xu Cheng can not only eat but also write novels so well. Look at the story he wrote about your great-aunt and great-uncle. It's just as real as it was written." Jiang Jiankang Exclaimed.

Jiang Feng: ...

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

Jiang Jiankang finally moved his eyes away from the magazine and looked up at Jiang Feng with disbelief.

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

"Grandpa told me. Didn't grandpa always get confused in the first few months before he left? He always regarded me as grandpa and dragged me to talk about the old things between him and grandma." Jiang Feng road.

Jiang Jiankang suddenly realized, and continued to immerse himself in the magazine.

Jiang Jiankang was watching "Knowing the Taste" at the door, and Ji Xuewo was watching "Knowing the Taste" inside. The two of them straddled the entire back kitchen.

Jiang Feng thought for a while, and watched "Zhi Wei" in the middle of the back kitchen.

Wu Minqi, who witnessed all this: ...

Wu Minqi didn't read "Zhiwei", so she was neither excited nor nervous. Anyway, she was not the first Wu family to be on "Zhiwei". Her grandfather had been on "Zhiwei" several years ago, more than once.

At that time, "Zhiwei" was still a monthly magazine, and Xu Cheng's articles were still very honest. He only talked about dishes and nothing else, and he rarely talked about chefs. In order to lengthen the length of the article, Xu Cheng could only search his brains to come up with a large series of words and sentences describing the color and flavor of the dishes. The whole article seemed to be full of parallel sentences. Sometimes even more than a dozen different idioms can be found in a long sentence, making people suspect that Xu Cheng actually wrote romantic novels in his early years.

Wu Minqi didn't have a magazine to read, so she did her own work first, and borrowed it after the other three finished reading the magazine first.

Jiang Feng had finished reading Wu Minqi's article under Grandma Jiang's pressure. Now that the choice was in his own hands, he naturally had to read his own article first.

Because Xu Cheng wrote Jiang Feng's article as a short story, there were a lot of narratives, all of which were in long paragraphs, and the length and number of pages were naturally the largest.

Jiang Feng's number of pages was 4 times that of Wu Minqi's. You must know that Jiang Feng's photos accounted for the least proportion of the 4 people. There is only one full-body photo taken in the back kitchen, a close-up of the shredded yam and a photo of Li Hongzhang’s chowder, among which the photo of the shredded yam is very attractive.

It may be to highlight the pulled out silk. The close-up of the shredded yam photo is actually the piece of yam picked up by the chopsticks and the pulled out shreds of the yam. The large plate of yams on the bottom plate has become the background instead.

White slightly yellowed yam, the thin circle of sugar coating on the outer layer of the yam is clearly visible, the fine sugar silk looks like a spider silk that is blown away by the wind, but the roots are not connected. See Disconnect.

Jiang Feng highly praised the photography skills of the photographers of Zhiwei magazine, but regretted that these pictures were a bit small, especially his full-body photo, which was much smaller than Wu Minqi's.

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

‘Most of the time, if I were writing an article myself, I would begin with a brief description of the chef’s stellar resume or what diners say about him. Even if it is an inconspicuous small stall in the streets and alleys of a small country in the south, the chef I admire must have a wonderful resume and a rich past. But this time the chef made me difficult. He is very young and has no rich past. Compared with chefs of the same age, his resume is very monotonous. He even gave up cooking completely for a long time in the middle.

As I mentioned in the previous article, the chef I wrote about in the previous 4 articles is an informal and even nonsense cooking competition held by my friend Mr. Han Guishan recently Top 4 in . Although the competition is not considered formal, the contestants are beyond my expectation. I have discovered many excellent young chefs, and also unearthed many pearls that have been dusted.

Mr. Jiang Feng was the one who surprised me the most among the four. I had never heard of such a young chef before. Although he is a family member like the other three chefs, but...'

Jiang Feng had just read the beginning and was surprised to find that Xu Cheng's writing went off track at the beginning.

Just looking at the beginning of this article is not a simple food review.

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

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

Jiang Feng looked back again, and Xu Cheng wrote hundreds of words of nonsense. In the nonsense, he briefly explained the history of the Jiang family's cooking skills, and briefly wrote the reason why Jiang Feng regained his cooking skills. Then I got to the main topic, which was Jiang Feng's two dishes - shredded yam and Li Hongzhang's chowder.

‘I was amazed when I ate Mr. Jiang Feng’s shredded yam in the semi-finals of the cooking competition for the first time. This dish has a special magic power, not only because of the excellent control of the heat and taste, but also because it is a dish that allows diners to taste the joy of the chef. At first I thought it was an accident, luck to be able to taste this special dish, limited opportunity, just one time and it will last a lifetime.

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

After a lapse of half a year, because of the interview, I had the honor to taste the freshly cooked yam in the kitchen again. Compared with the shredded yam half a year ago, the shredded yam I tasted this time has been greatly improved in all aspects. Sweet and crispy, refreshing and soft, crispy on the outside and waxy on the inside, these words I have used rotten are not enough to describe the plate of shredded yam I tasted.

What has changed is the quality of the entire dish, and what has not changed is the emotion contained in the dish. I used to feel that the longing for love will soon dissipate, and the surprise when I tasted it for the first time will no longer exist. Facts have proved that it may be because I don't understand love, and I am too old to understand the world of young people. I am very happy that this feeling is still preserved in this dish. As a diner, I hope this feeling can remain in this dish forever.

If you want to rate this dish, I am willing to give it a score of 90 points or even higher according to the 100-point system, not only because I know the good feelings contained in the dish, but also because of the impeccable taste and taste of this dish. quality. So far, I haven't tasted a better shredded yam than Mr. Jiang Feng's.

After talking about the shredded yam, I would like to focus on another special dish of Mr. Jiang Feng - Li Hongzhang's chowder. Before talking about this dish, I have to spend some pen and ink to tell a not-so-good story. This story is closely related to this dish, and it is this story that makes me understand why this dish has such special power.

Li Hongzhang's chowder is...'

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

The plot was narrated to him by Jiang Feng, with some small changes in the details, a lot of parallel sentences and various unnecessary strange descriptions were used in the whole story. It is these parallel sentences and strange descriptions that expand the story that might have been written on one sheet of paper into two sheets of paper.

Although the whole story is full of unnecessary nonsense and parallel sentences, in all fairness Xu Cheng's writing is not bad, and the various descriptions are also 10 points in place. If Xu Cheng felt that writing food reviews would not be able to give full play to his talent, and wanted to switch to writing romance novels, it would probably have good sales.

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

‘Because of this, Li Hongzhang’s chowder has become as special a dish as the shredded yam, and it only takes one bite to make people want to cry. Therefore, although this dish is far inferior to shredded yam in terms of taste, knife skills, heat and seasoning, I still highly recommend this dish. If you don’t want to cry in public at all times, I suggest you find a private room when tasting this dish. After all, we don’t want to cry too badly in front of outsiders.

If there is a rating, regardless of the emotions contained in this dish and the special experience for diners, I am still willing to give this dish a passing score. The difficulty of the dishes is the first place, and there is no big mistake in all aspects. 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. He has a long history of family education and a solid basic foundation. His creativity and comprehension in cooking are even more amazing. Have a place on the road. The only shortcoming that is not considered a shortcoming is that I can't see any strong personal characteristics in him, and it is difficult to judge what dishes he is really good at. I had a short chat with his father and grandfather. He seemed to be very willing to try new things. He learned a lot of things, and he learned very quickly but didn't study hard, and he didn't seem to swallow jujube.

A few years ago, I had a brief conversation with Master Peng Changping on the other side of the ocean. Master Peng Changping said that Chinese cooking is extensive and profound. 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 Thai chef. Compared with master chef Jiang Chengde of Fengzhu, it is a pity. Coincidentally, Mr. Jiang Feng is the great-grandson of Master Jiang Chengde. Time turns and everything seems to start from scratch. I only hope that he can resume the glory of the past. '

Jiang Feng, who had read the entire article: ...

Although Xu Cheng spoke highly of him, and at the end he even mentioned Peng Changping and Jiang Chengde to rank Jiang Feng's worth, but the only ones he remembered after reading the entire article were Li Mingyi, Jiang Huiqin and Mother Chen.

Especially the part where Jiang Huiqin asked Chen's mother in Chinatown, Jiang Feng wondered if Xu Cheng had read the memory like him. The characters are well portrayed, and various techniques are used to highlight the helplessness, cruelty and brutality of that era. It is simply a description that can be read and understood in Chinese.

Jiang Feng had already thought about the question. The three indifferences were used in the underlined paragraph. May I ask what the three indifferences mean.

Jiang Feng read the article from beginning to end again, but the only ones he remembered were Li Mingyi, Jiang Huiqin and Mother Chen.

Jiang Feng felt that Xu Cheng described Chen's mother more than he did. His interview seemed to be incidental. The real protagonists of this article were actually Li Mingyi, Jiang Huiqin and Chen's mother.

What is the problem?

Jiang Feng fell into deep thought.

Jiang Jiankang had already finished reading "Knowing the Taste", so he took the magazine and went to Wu Minqi to ask her if she wanted to read it.

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

"Of course I watched it." Jiang Jiankang's expression was like Grandma Jiang who just finished watching a TV series and couldn't wait to share the plot with others. Creepy."

Jiang Feng:? ? ?

"What else?" Jiang Feng asked.

"It was really not easy for your great aunt and great uncle back then. The two of you went to a foreign country and didn't know each other well. They didn't know the country or family, and there was such a big thing at home. It's no wonder that Li Hongzhang's chowder made by you made so much trouble." People want to cry so much. If I think of this kind of story when cooking, I will definitely feel so sad that I want to cry. Oh boy, think of something else when you cook next time." Jiang Jiankang sighed.

Jiang Feng: ...

Dad, do you remember that the article was actually an exclusive interview with me?