Life is a Game

Zhang Guanghang still remembers the shock he experienced when he ate peach blossom pan for the first time 20 years ago.

His mother, Zhang Mengxuan, is a pianist. She has lived in Europe since she was a child, and she can't even speak Chinese well. The most important thing in his mother's life is the piano. She is a musician and lives for art. Not worth mentioning.

And his father, Bono Duran, is a serious, stubborn, and even a man who only accepts death. Bono Duran is very conceited, insisting that French cuisine is the most perfect, the best and the most noble cuisine in the world, refusing to integrate, refuse to communicate, and refuse to innovate. In these years, it even seemed to be a cocoon and a prison.

The relationship between him and his parents is very weak, he has 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 Peiping for the first time at the age of 7, he didn't speak Chinese very well, and the few basic expressions he knew were taught by his grandfather.

He will go to Peiping with his mother and grandfather because his grandfather is terminally ill with lung cancer and wants to return to his hometown to have a look before he dies.

Xia Mubing's private restaurant was brought to them by his grandfather. Peach Blossom Pan was the first real Chinese food he ate. When Xia Mubing poured the juice on the dish, the rice crust exploded with the boiling soup. open.

With a "boom", it wasn't just the pot that exploded, but also his inner desire.

He wants to learn this dish, he wants to learn from this chef, and he wants to know why grandpa has been thinking about a place for decades.

Although his mother has always been obsessed with art and cared about her relatives flawlessly, she respected his decision very much, even though he was only a 7-year-old child at that time.

His mother and grandfather returned to France, and when he was 7 years old, he stayed in Peiping and worshiped Xia Mubing as his teacher.

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

Now that he is 27 years old, he can already understand why his grandfather had to travel thousands of miles with his seriously ill body, and was in so much pain that he couldn't sleep every night, but he insisted on going back to Peiping to have a look. I want to restore a restaurant that has been changed for a long time.

Now, like his grandfather, Xia Mubing was seriously ill and his days were numbered.

His grandfather smiled and went without regret. He was Xia Mubing's apprentice, so he naturally wanted to help master fulfill his final wish.

Zhang Guanghang looked at Jiang Feng. His left hand was still wrapped with thin gauze, which made it difficult for him to move.

Jiang Feng was staring intently at the casserole, adding ingredients to it.

Zhang Guanghang removes the fascia from the pork tenderloin and cuts it obliquely into thin slices.

His master will be very happy that Taifenglou can have such an heir.

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

To put it bluntly, ants climbing a tree are minced meat vermicelli, a standard home-cooked dish in Sichuan, it is difficult to make it well, and it tests the chef's skills. But in fact, it doesn't take much effort. When all the ingredients are prepared, it can be cooked in up to 20 minutes.

Zhang Guanghang's Peach Blossom Pan is still in the stage of processing the ingredients, the shrimp and meat slices are still marinating, and the winter bamboo shoots and tomatoes have been cut into cubes about the size of green beans.

Gu Li still maintained his snail-like production speed, kneading the dough, rolling it into a circle and then flattening it, doing the preliminary work of rolling the siu mai skin.

Jiang Feng's porridge with preserved egg and lean meat was already cooking in the casserole, and he started the great career of carving radishes again, trying to carve all the characters in Peppa Pig during the cooking of the porridge. The characters in a cartoon are It's good to be together neatly.

Wu Minqi's ants climbing the tree are almost out of the pot.

It's not as good as Wu Hanxue's cooking in a healthy stir-fry restaurant these days, but it can be regarded as very qualified. Diced carrots, minced meat, minced green onion and ginger, and bean paste are evenly hung on the vermicelli. The color is bright red, which is very attractive just by looking at it.

out of the pot.

Wu Minqi raised her hand.

Gu Li continued to knead the dough slowly.

Zhang Guanghang picked up the shrimp and sliced ​​meat to see how well they were marinated.

Jiang Feng is concentrating on carving the first Peppa Pig.

The ants climbing the tree were brought to the judges' seat.

Han Guishan is no stranger to this dish. He has eaten all kinds of recipes when he was a shopkeeper in Sichuan in the early years. Now he can cook it at any restaurant on the street. The taste is different, but the appearance Very different.

"It looks good." Han Guishan picked up his chopsticks.

"It's not bad, very authentic." Zhu Chang agreed.

"Wu Han's specialty is ants climbing trees. If her daughter said that she didn't cook properly, wouldn't it be embarrassing for him." Tong Deyan also tasted it.

"It's just a pity that Mr. Wu's boiled cabbage, no one has his level now, and he doesn't cook it often because he is too old." Xu Cheng felt a little regretful.

"Speaking of boiled cabbage, I remember that Sichuan should be more famous and difficult for chicken sauce bean curd." Pei Shenghua joined the group chat.

"Tofu curd in chicken sauce? Is it the dish that makes bean curd from chicken? It looks like bean curd, but it tastes like chicken?" Han Guishan asked.

"Oh, Boss Han, have you eaten it too?" Pei Shenghua became interested, "Now that there is MSG, even the cooks are unwilling to learn how to cook chicken bean curd and boiled cabbage. Boiled cabbage is a state banquet dish and you can still see authentic ones, authentic ones. The chicken sauce bean curd is really scarce. I remember that there was a master chef in Sichuan a few decades ago. Senior brother has eaten it. Hey, what is the name of that master chef? I don’t quite remember what it was called, but it seems that his surname is Jiang.”

"MSG? Huh." Xu Cheng expressed his disdain, "Give them MSG and they can't make boiled cabbage and bean curd with chicken sauce. Excuse me."

"Is the Shu master you're talking about the one from the State-owned Hotel in the provincial capital of Shu?" Zhu Chang asked, "The fish head with chopped peppers is very famous, the one that caters to foreign guests?"

"That's right, that's the one. He's just an apprentice whose talent is not very good, and he hasn't learned anything. But I haven't heard from him for many years, and he may have passed away now. Mr. Xu is well-informed, and the people he knows How much should you know?" Pei Shenghua asked.

"I've only heard that the road in Shu is not easy to travel. 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 him." Xu Cheng looked regretful.

Han Guishan felt a little strange while listening to their chat while eating ants on the tree. Why did he think that the miraculous Shu master they were talking about was Jiang Yuanchao.

"Is the master you're talking about called Jiang Yuanchao?" Han Guishan asked.

"That's right, that's what it's called!" Pei Shenghua patted his thigh, "Boss Han has been doing business in Sichuan for so many years, so he must know this master."

"He didn't die. Jiang Yuanchao is the third grandfather of Jiang Feng." Han Guishan stuffed an ant into his mouth and looked towards the audience, pointing to Jiang Weiming in the third row, "Did you see that?" , the old man in the third row, the thin one, my wife used to work as a waiter in their state-run restaurant."

The remaining five judges: ? ? ?

! ! !

"Why didn't you tell me before?" Xu Cheng didn't expect that after a long detour, Master Jiang, whom he was thinking of, was right in front of him, "I remember I mentioned this to you a while ago."

"I didn't know you were talking about this Master Jiang. Back then, there were many chefs surnamed Jiang in the provincial capital of Shu. Besides, didn't you see it in the shop last time? Didn't you recognize it too! "Han Guishan began to throw the blame wildly, "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 long-time colleague and not mine. I haven't contacted him for many years." Seeing Xu Cheng's expression, Han Guishan hurriedly made amends, "But it's okay to contact now. , In fact, my wife will still call to say hello on holidays these years."

Pei Shenghua: ...

"I didn't expect that player Jiang Feng also has a family background." Pei Shenghua sighed.

Speaking of family background, Xu Cheng thought of Taifeng Tower, which he ignored at a glance when he read the materials before.

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

Han Guishan:? ? ?

Isn't it a cover story? When will there be special interviews?

"It seems to be." Han Guishan said that as long as you are happy.

"I think the culinary skills of these contestants are very good. Why don't we do a special interview." Xu Cheng said with a smile, "It seems that there will be two episodes in Asia this year."