Life is a Game

It is imminent to determine the dishes of the spring limited course.

Fang Mei means that the spring limited set menu is best launched before Qingming Festival. Now it is April 2, and there are only three days before Qingming Festival.

The restaurant on the top floor next door will launch a brand new spring set menu after the Qingming Festival, the purpose is to attract back the guests who were discouraged by the price after the opening ceremony.

According to insiders, the discounts for spring set menus at the top-floor restaurant are very large this time, and it is likely that after the Ching Ming Festival, they will start to fight back against the major restaurants in Peking.

As for who this insider is, of course it is Comrade Wang Hao who has infiltrated the enemy, is an intern in an advertising company, and is highly valued by the leaders.

Some time ago, Wang Hao and his company received a part of the top-level restaurant’s network promotion business. Although it was only a small part, it also allowed Wang Hao to successfully break into the enemy’s interior and began to work hard as a spy for the black-hearted capitalist Boss Jiang without salary. day.

Although I don’t get paid, I’m in charge of the meals, among other things, I can eat all the dishes during the tasting period. Whether it's made by Jiang Weiguo, Jiang Feng, Dong Shi and Dong Li, or other chefs who don't deserve their names, they can be eaten, and they can eat whatever they want.

April 2nd is Friday.

Wang Hao, who worked hard all day and wrote 2000 words of miscellaneous things after work, dragged his exhausted body to Taifeng Building.

As soon as he walked into Taifeng Building, Wang Hao saw the familiar Feng Ge who was sitting at the front desk fishing, and couldn't help showing a knowing smile, and greeted him.

"Brother Feng, what are you eating today?" Wang Hao's coming to Taifeng Building is as relaxed and happy as going to the cafeteria, even more enjoyable than going to the cafeteria.

When going to the cafeteria, you have to swipe your meal card, and you may meet the leader asking him how the morning work is going. You don’t need to worry about these problems when you come to Taifeng Building. The waiters and chefs basically know him. No one will ask him about his work, but someone will come to him with the dishes kindly and ask him to taste and comment on the taste.

Touching at the front desk, no, Jiang Feng, who was concerned about the store's turnover today, raised his head. Seeing Wang Hao was like seeing a savior. He quickly got up and walked out of the front desk, holding his hand and walking towards the back kitchen.

"Didn't you say you can get off work early this Friday? Why are you here now? It's already 5 o'clock. If you don't come to the back kitchen, there will be a fight!"

For Taifeng Building, the current Wang Hao is no longer the weekend box attendant who did not take money, nor is he the precious spy who infiltrates the enemy without taking money. He is even more precious, with a neutral stand, who does not belong to the employees of Taifeng Building and does not get a penny of salary from Jiang's family.

As Comrades Jiang Feng and Wang Xiulian said before, there are too many ingredients in spring.

There are more than a dozen kinds of fish alone, not to mention all kinds of vegetables. If you use all these ingredients to cook, you can make hundreds of different dishes at least.

In addition, the structure of the back kitchen of Taifeng Building is complicated, Sichuan cuisine, Cantonese cuisine, Shandong cuisine, Subang cuisine, and Zhang Guanghang's Chinese-French cross-border cuisine, each cuisine has its own cuisine Special seasonal dishes.

Except for the Qixi Festival set meal launched last time, this is the first time that Taifeng Building has launched a limited set set. Everyone wants the dishes they recommend to be selected, and everyone has saved some of their own little thoughts.

The old man felt that since it was a set meal, he had to show his strength and skills, and he had to come up with some difficult ones so as not to lose the reputation of Taifeng Building.

Dong Shi and Dong Li felt that the spring limited dishes were tailor-made menus for their Subang cuisine chefs, and Subang cuisine must be the best in this set meal.

Wu Minqi, Zhang Guanghang, Ji Xue, Jiang Jiankang and other chefs said that I did the same.

As for Jiang Feng, the spring limit has basically nothing to do with him.

All he needs to do is to complete the task of the eight-treasure chestnut pigeon set by Comrade Wang Xiulian every day, and at the same time complete the cooking plan formulated by the old man for him, and go to the hospital to deliver meals to Director Jiang Weiming Zhong on time for three meals a day.

Originally, Jiang Feng was also a good candidate for tasting dishes, but he was Jiang Jiankang's son, Jiang Weiguo's grandson, and Wu Minqi's boyfriend. His identity is too complicated, and it is hard to believe that he will not be under some unspeakable pressure when commenting on public favoritism.

Just when everyone didn't trust each other, Wang Hao was born.

Not only can he eat and eat, he can also speak nicely, not only can he speak nicely, but he can also write. As long as you want, he can write you a 1,000-word essay at any time to describe in detail what is so good about this dish, why it is so good, how it is so good now, and how it can be better in the future.

The chefs in the back kitchen of Taifeng Building simply love Wang Hao to death.

Wang Hao also loves the chefs in Taifeng Building to death. After all, the last time someone chased him to stuff him with delicious food was when he was back at his grandmother's house in primary school.

When Jiang Feng led Wang Hao into the back kitchen, the chefs in the back kitchen had already started fighting in units of cuisines.

"Mandarin fish must be used for fish. It is the most suitable time to eat mandarin fish. It has less spines and fresh meat. The guests will definitely like it!" Dong Shi argued hard.

"You can also make cod. Lemon-flavored cod is easy to make, and it can be sold at a high price after a little display." Zhang Guanghang has something to say.

"The watercress fish is more suitable as a big dish in the set meal. If it's really not good, steamed fish head with double pepper is also fine." Wu Minqi refused to budge.

"I think we can make fish ball noodles out of fish balls made from catfish meat." While fighting for opportunities for herself, Ji Xue also did not forget to fight for opportunities for her own sister to perform.

"But I think the fish tastes sweet and sour." Ji Xia didn't want this opportunity, and wanted to eat sweet and sour fish.

"Yes, yes, yes, I also think that sweet and sour fish is delicious, sweet and sour fish!" Jiang Jiankang formed an alliance with Ji Xia on the spot.

"But our shop owner specializes in Lu cuisine, should we use a big dish like fish..." A chef who didn't deserve to have a name asked weakly.

"Who said our shopkeeper only serves Shandong cuisine?" Everyone said in unison.

Jiang Feng: ...

Quarrels belong to quarrels, and the purpose of the store must not be forgotten. Who said that our shop owner doesn't specialize in stewed vegetables anymore? Aren't our shop's signature dishes all...

Jiang Feng couldn't refute for a while.

"Ahem." Jiang Feng coughed twice so that everyone could see Wang Hao next to him.

Wang Hao was already ready.

He didn't do anything when he went to work this afternoon, he just thought about how to praise the dishes made by the chefs after he came to Taifeng Building. The draft has already been typed 800 times, and now even if he is not given food to eat, he can open his mouth and boast for 5 minutes without repeating the sample.

"Wang Hao, come and try my shepherd's purse tofu ball soup. The balls inside are made from yellow croaker meat and are still hot on the stove. Wait a minute, I'll pour some sesame oil on you now." Ji Seeing Wang Hao coming, Xue Xue went to serve Wang Hao without saying a word.

"Try mine first. The stir-fried squid with leeks here has been out of the pot for about a quarter of an hour. If you don't eat it, it will be completely cold!" Dong Li also went to serve the dishes.

"Then let's try yours first, my watercress fish will take a while to come out of the pot." Wu Minqi sat firmly on the Diaoyutai.

"I'm going to make lemon cod for you. Is there anything else you want to eat? In spring, puffer fish is also good. I happened to pass the relevant certificate, but this dish is not suitable for a set meal." Zhang Guanghang smiled slightly , I feel that today's victory must belong to him.

"Can I also..." Ji Xia's voice was quickly covered by Jiang Jiankang.

"Xiao Wang, I made rock sugar turtle for you, come and taste it first!" Jiang Jiankang tried to seize the opportunity with his voice.

"I want to eat, too……"

"Dad, is turtle a seasonal dish in spring?" Jiang Feng felt that Jiang Jiankang was cheating.

Ji Xia's words were interrupted again.

Xia Ji: QAQ

I want to eat, too

"What do you know, soft-shelled turtle meat is the best in spring. The soft-shelled turtle has not eaten all winter, and the meat at this time is the most tender and has less fat, and the earthy smell is easier to get rid of than at other times." Jiang Jiankang's primary class started, "Besides, The soft-shelled turtle is originally a nourishing holy product, and customers won’t have any objections to selling it more expensive.”

"The nourishing one should be black-bone chicken stew..."

“Bingtang soft-shelled turtle is delicious!”

Ji Xia frantically nodded in agreement, and even wanted to take a bite.

Wang Hao felt that the few tears in his heart called moving were about to flow down from the corner of his mouth.

Where is this, is it heaven?

"Cough cough." The old man who had been silently watching everyone's dispute coughed twice, and everyone immediately fell silent and looked at the head chef who was the only chef in Taifeng Building.

"What's there to argue about? Can one person judge something like a menu? Everyone needs to agree on it," the old man said.

"Xiao Wang, come and taste the salted Duxian I made first."

The old man glanced at Jiang Jiankang: "Bingtang soft-shelled turtle can be said to be a seasonal dish, and pickled fresh is the seasonal dish in spring!"

"The first dish in spring."

Wang Hao:! ! !

This is heaven!