Life is a Game

Jiang Feng almost floated home.

He didn't even remember what dessert he had at the end of dinner, but he remembered that Peng Changping had given him a phone number, asking him to call if he had any problems or if he wanted to ask for advice.

It is estimated that Peng Changping will stay in China for a long time this time. If it is long, he may stay until the end of the year. This also means that he has a lot of time to guide Jiang Feng. So he told Jiang Feng not to worry, the essence of Jiang's ginseng soup is in the broth, Peng Changping meant to let Jiang Feng spend a few months practicing the broth to lay a good foundation. In this way, even if Jiang Feng can't learn Jiang's ginseng soup within this year, he can teach it across the country.

After all, the times are different now. It was extremely difficult to make a phone call back then, but now you can make a video call across the Atlantic Ocean. As long as the foundation is laid well, the follow-up teaching will not be too bad even if it is through video.

Jiang Feng felt that today's dinner was like a dream, and he still didn't dare to move after waking up for a long time.

After returning home, Jiang Feng drifted away for a while, and then turned on the TV to watch an episode of a TV series that had long forgotten the plot. While watching TV, he stared at Peng Changping's phone number in the phone book, wondering if he should send a circle of friends to celebrate one time.

When Wu Minqi came home from get off work and opened the door, she found Jiang Feng sitting on the sofa and watching his mobile phone with the TV on.

Wu Minqi:?

This is the latest way to watch TV series.

"Fengfeng, how is today's dinner? What do you think of the quality of the chef's set meal at the restaurant on the top floor?" Wu Minqi put down her bag and asked.

Jiang Feng raised his head and answered in a dazed manner, "Mr. Peng Changping said he wanted to teach me Jiang's ginseng soup."

Wu Minqi:?

Wu Minqi was not too surprised, and asked, "What is Jiang's ginseng soup?"

"One of our Jiang family's specialty dishes, but it seems to have been lost."

"It's a good thing. Getting advice from Mr. Peng Changping should be the dream of all Chinese chefs." Wu Minqi went to the dining table to pour a glass of water, but when she found that there was no water in the kettle, she fetched it and boiled a pot of hot water.

Wu Minqi's slightly calm performance made Jiang Feng instantly feel that this matter was not a big deal.

"Aren't you surprised, Kiki?"

"I'm a little surprised, but..." Wu Minqi tilted her head, "The first thing I felt when I heard the news was that this was normal, probably because Mr. Sun was willing to teach you the eight-treasure chestnut pigeon before his death, so It makes me feel normal."

"You haven't said anything yet, how about dinner tonight?" Wu Minqi was more concerned about the chef's set menu at the restaurant on the top floor than Jiang's ginseng soup.

"It's delicious, no, it should be said to be very delicious." Jiang Feng began to tell Wu Minqi about today's dinner in detail.

In good conscience, today's chef's set menu at the restaurant on the top floor should be regarded as the highest-standard set menu among high-end restaurants in Peking. Chef Arnold's strength lies there, and the ingredients in the set meal are the best and freshest, and there is no trace of cutting corners at all. The only restaurants in Peking that can be compared to this set meal are the top Tanjia cuisine banquet in Yongheju and the Paoyu in Taifeng Building.

Now that Jiang Weiming's sense of taste has not yet recovered, it is impossible for the Paogu in Taifeng Building to be put on the menu again in a short time, and the Tan family cuisine banquet in Yongheju can't set up a few tables a year. Jiang Feng can almost imagine a period in the future To what extent will the business of the top-floor restaurant be booming in the days.

As Jiang Feng expected, the top-floor restaurant, which had a slight decline in business due to the end of the opening promotion period and the high price of vegetables, saw a boom in business after the launch of the Chef Restaurant and the 10 Free Orders for Free Event, even compared to when it first opened. It was even hotter during that time. There are endless people queuing up every day, and there are many media newspapers rushing to report on the booming business of the restaurant on the top floor without spending money on news.

It is worth mentioning that Wang Xiulian and Fang Mei, who have been paying attention to the lottery of the chef's set meal, were surprised to find that during these days, except for a few ordinary people with small assets who got the chef's set meal, most of the other winners were Celebrities and entrepreneurs.

The top-floor restaurant seems to be doing charity, but it is actually using the fastest and easiest way to win the hearts of high-quality customers who can use their restaurant as a canteen.

You know, the reputation of the original top-floor restaurant has not been very good. First, it spent a lot of money on publicity, advertising variety shows, and almost everything is expensive. Later, they blatantly competed with other restaurants of the same level in Beiping. Babaozhai bought promotional seats and they also bought promotional seats. Yongheju launched promotional activities and they also launched promotional activities. It is not an exaggeration to say that it is the public enemy of high-end restaurants in Peking.

But now, Public Enemy has transformed into an upstart, and he is about to gain a firm foothold, build a reputation, and become bigger and stronger.

And during the special period when the restaurant on the top floor was shining and the business of Taifeng Building and other restaurants was declining, what was Jiang Feng doing?

He is practicing dashi hard.

In order to practice Daotang, he even temporarily stopped his frenzied sword brushing proficiency, which resulted in his sword skill proficiency not reaching the master level so far.

Regarding Peng Changping's offer to Jiang Feng and the Jiang family, everyone thought it was a huge piece of pie falling from the sky, and anyone who didn't want to hit it would just hit Jiang Feng's head.

In front of the pie from heaven, everything can be given a green light, and any major event must be given way first. Whether it is the decline in Taifeng building's business or other things, it is not as important as Jiang Feng's practice of broth. The old man even felt in his heart that if it wasn't for his age, if he was still the old man who retired and returned to his hometown to raise pigs 20 years ago, he would have wanted Jiang Feng to lean over and let him learn first.

Jiang Feng had many recipes for making broth.

First of all, he has the S-level recipe of Jiang's Ginseng Soup. Secondly, he also has the S-level soup recipes from Jiang Weiming, plus the Baked Lobster with Soup, Buddha Jumping over the Wall, and Steamed Green Eel. These recipes all use broth more or less. It can be said that Jiang Feng has a lot of recipes about broth.

The soup recipes in these recipes are slightly different, because the dishes are different, and it is also different from person to person. Just like there are different styles of Buddha Jumping Wall, there are also different styles of broth, and each method has subtle differences, but the final conclusion is delicious.

The most important thing is that the general direction of broth and clear soup is the same, but the details are different, just like the trunk of a tree grows different branches. Although the branches and leaves are different, they are all of the same origin. If Jiang Feng can make a qualified broth, it means he can make a qualified clear soup, and S-grade chickpeas are no longer a dream.

Jiang Feng ran to Yonghe residence very frequently during this time.

Peng Changping was originally the chef of Yongheju, and Yongheju is still in business. Of course, it is impossible for him to go to the back kitchen of Taifeng Building to guide Jiang Feng, so Jiang Feng can only go to the back kitchen of Yongheju to receive Peng Changping's guidance . Peng Changping returned to China this time not only because of Xu Cheng's invitation, but also because he wanted to take this opportunity to give some advice to the disciples and grandchildren who stayed in Yongheju. This also caused many cooks from Peng Changping's lineage in Yongheju to think that Jiang Feng was Peng Changping's new recruit. The little apprentice almost called him Master Uncle and Master Uncle.

Even if Jiang Feng clarified in time, there were still young chefs with lower seniority who made a mistake when they called Jiang Feng and called them Master Uncle directly.

Later, for some unknown reason, this matter spread, and it became known that Peng Changping took a fancy to Jiang Feng's talent and thought he could be made, so he made an exception and accepted him as a closed disciple.

Jiang Feng's seniority in the chef circle rose instantly.

By the time Jiang Feng knew that his seniority was so high, it was already Labor Day.

Jiang Feng:?

exist? Call Master Uncle to come and listen.