National Tide 1980

Needless to say, the collective action of the five people in Tan Palace, although the situation was tense, was an open challenge.

And it also broke Maxim’s kitchen rules.

Don't forget, the most important thing about a kitchen under French control is that everyone must focus on the work at hand and cannot leave their post without permission.

Naturally, this made the three French chefs feel that their authority had been challenged, which further stimulated their negative emotions.

He became more and more furious, his face turned red and pale.

However, what the Frenchman didn't expect was that the person who broke the rules this time was very courageous.

He was actually more angry than them!

Not only did he dare to glare at them and show his teeth, he even dared to yell at the entire kitchen.

Who?

Xiaocha!

This kid has always been quite impulsive. Otherwise, he wouldn't have taken the lead during the commotion at the opening of Tan Palace.

As soon as he came over, no Frenchman was allowed to speak.

Instead, he immediately stood in front of Dai Hong, pointed at the dining car on the ground, and yelled at the three French guys to get on.

"Do you really think it's her fault? If the car had been properly placed on the ground, it would have been overturned by opening the door? This is a fucking conspiracy! It's a frame-up!"

Then he stretched out his hand to pull away the "Legafu" and "Pull List" in front of him, and then got mad at other people in the kitchen.

"Hey! Whoever did it should come forward! You guys are so scheming with a girl that she won't have grandchildren! Be careful when you give birth to a child without a butthole!"

However, in a desperate situation, he didn't think about the way he spoke at all, and the curse was a huge blow.

So it's okay if I don't scold him, but others in the kitchen will be embarrassed if I scold him.

People also hugged each other and began to scold Xiao Cha, saying that he was talking nonsense! Pure slander!

The little boss in charge of each area of ​​the kitchen was a bit better, probably because he was worried about not using curse words in his identity.

But those grassroots chefs didn’t have so many worries, and they all just scolded them!

Who is willing to accept this account?

The crowd is equally angry!

The kitchen is about to get out of control, and the two groups of people who are capable of handling the pot may start fighting.

The three foreign devils were all confused and unsure at this time.

Because of the language barrier, no one could understand why the subordinates suddenly became antagonized and conflicted.

Therefore, it is even more unclear how to intervene at this time to control the situation.

What if things go wrong and both groups of people come to attack them?

Hey, to put it bluntly, the foreign devils are just paper tigers in their evil deeds.

In this case, they are also afraid of setting themselves on fire.

Thanks to the restaurant manager who couldn't stand the chaos and came over, the situation in the kitchen didn't get worse.

It's really not easy for this restaurant manager.

While busy trying to break up the fight, he asked about the situation, and then had to explain it to the French guys in French.

In this way, the three French chefs roughly understand what the current situation is.

To be honest, even a fool can see the consequences of internal strife in the kitchen at this time.

This actually calmed down the three French chefs.

After all, they are the ones who take responsibility if something goes wrong. If they really mess up the situation, they will not be able to survive in the future.

They all knew that the most important thing at the moment was to quell the dispute, and they had to deal with today's banquet.

No matter who is responsible or what happened, we can only put these grievances aside and focus on the overall situation.

When the three Frenchmen were put together, which cemetery would not bury the unjust dead?

Dai Hong, who was about to cause trouble, and Xiao Cha, who stood up for her and fought against the entire kitchen, please leave the kitchen.

He even said that if the other three people in Tan Palace had any objections, they would also leave together.

In this case, they can only rely on Maxim's regular employees, who are their hardcore troops.

However, what everyone did not expect was that Yang Feng used the restaurant manager to make a positive suggestion that they could not refuse.

"No matter whose fault it is, the most important thing is to try to make up for it. It's still half an hour before the meal starts at 11:30, and the things in the library are enough. Then why not make eighty appetizers to make up for it? Let's do it Do it and make sure it’s exactly the same, okay?”

"What? You want to do it again? Still the same? How is it possible that it's too late?"

The three French guys listened to the restaurant manager's message and looked at each other in disbelief.

Although the appetizers that were spilled today were small enough for everyone to eat, they were not simple at all.

Not only do they use a lot of ingredients, but the shape is also very particular.

That was the result of an hour and a half of hard work for the sous chef, who was so happy that he brought all the cold dishes to the table.

How could it be possible for these few novices who had dared to work for only a few days in such a short time?

However, Xu Chunyan also followed Yang Feng and said he could do it.

"Yes, we have some quick hands, so it's eighty percent. I think it's pretty close. Anyway, it's like this, a dead horse is treated as a live doctor..."

Her words were more genuine, which inevitably impressed the restaurant manager.

"Yeah, it can't be worse anyway, why not let them try? Since they said they can do it, they must be certain, so let them try..."

Just like that, with the help and persuasion of the restaurant manager, the three French guys finally nodded.

At this point, the conflict in the kitchen came to an end for the time being, and everyone turned their attention back to meal preparation.

However, what no one expected was that although the five Tan Gong people said they could do it, they had their own unique ideas on how to do it.

Yang Feng thought about it with everyone, and then asked the other four people to go to the cold storage to get materials before leaving.

Not long after, he came back with a basin containing five Chinese knives.

He took the initiative to ask the restaurant manager to explain to the French chefs for him.

In order to gain time, we have to come as quickly as possible.

They are more comfortable using Chinese knives, so long as the quality can be guaranteed in the end.

This statement undoubtedly made the three French guys even more confused.

Because Chinese kitchen knives look too bulky, I don’t think they are as useful as French pointed kitchen knives.

Moreover, this kind of knife is boxy and seems to have very limited use.

To put it bluntly, it made them feel like they couldn't cut the vegetables properly, not even the onions.

While hesitating, even their subordinates laughed.

"Haha, that's so funny! Do you want to use a kitchen knife to cook Western food? You don't think this is a Chinese restaurant, do you? You're really not afraid of cheating!"

"I said, can you please stop messing around! It's really a joke to foreigners, and you are also losing people from our Republic!"

This makes it even more difficult for the French to have confidence and no hope.

However, just when they regretted that they had agreed too casually and wanted to stick to the kitchen rules and express their rejection.

Yang Feng, who ignored the ridicule and criticism at all, had already taken a step forward and distributed all the knives.

Among the five people in Tan Palace, whoever took the knife quickly cut it without saying a word.

As a result, not only did the three French guys swallow back all the words they wanted to say, but they were also stunned and completely dumbfounded.

what happened?

Because they have never seen such awesome knife skills!

Whether it was the cubed mushrooms under Yang Feng's knife, the apple strips under Xu Chunyan's knife, or the mashed garlic under Dai Hong's charge, or the wild vegetable rolls cut by Xiao Zha, they were all cut out smoothly.

This kind of flying knife and flower, the beauty and smoothness in every square inch, is so fast that people are dazzled, and the beauty is so beautiful that people can't take their eyes away.

It was something that the three Frenchmen had never seen before and could not imagine.

And it’s not just a visual enjoyment, the sound of clanging and clanking of the knife against the chopping board is also like music to my ears.

It is completely different from the slow pace that Western chefs usually follow.

But the most amazing thing has to be the vegetable juice frozen strips cut by Jiang Dachun.

It's like jelly.

To cut it, you must compare it with a ruler, use a long knife, and be careful to make it horizontally and vertically.

Even when putting it on the plate, you need to use tweezers to handle it gently, as it will fall apart if you are not careful.

But in the end, in the hands of Jiang Dachun, this kid was just like Qie Bei Tofu.

Pull a few knives with the left stroke, pull a few knives with the right stroke, pull a few knives with the upward stroke, and pull a few knives with the downward stroke.

It was done so easily.

As a result, when I measured the size, it turned out to be exactly the same. It was incredibly accurate.

Needless to say, at this moment, in the eyes of the three French guys, the five people in Tan Gong are simply oriental swordsmen who have practiced kung fu.

Amazing! The magical ones are no longer like ordinary people!

But to be honest, this is all because they are so strange to foreigners.

You should know that a crucial difference between Western food and Chinese food is that Western food is cooked but not cut, while Chinese food is both cooked and cut.

Cutting means cutting. The meat in Western food is mostly in large pieces, so it doesn’t matter how much it is cut.

Chinese food has been around since the Zhou Dynasty, and there are preliminary records and descriptions of the cutting method in the "Book of Rites" and "The Analects of Confucius".

In the Tang Dynasty, the name "Cicada Wing Cut" was already in existence. After that, knife skills became more and more developed.

Gradually, skills such as cutting, chopping, whittling, gouging, slicing, ticking, scribing, leaving, cutting, dissecting, and rotating were developed.

By the Ming and Qing dynasties, cutting and cooking had been separated, and there were more than a hundred named cutting methods.

For example, in big restaurants and large restaurants, people don't care about cooking when they cut, and they don't care about cutting when they cook.

To put it bluntly, "don't worry about frying when you cut it, and don't worry about cutting when you fry."

Those who are in charge of chopping vegetables are called "the ones on the table", and those who are in charge of cooking are called "the ones on the stove".

It's nothing like a Western kitchen where one person does all the work, cutting and frying.

This kind of subdivision of work is necessary because if you cut it wrong, it will never taste good.

For example, if you have to cut the meat into vertical strips, it will not taste good no matter how you fry it.

Therefore, various substances in Chinese food have various cutting methods. Once they are cut incorrectly, the taste will be poor.

Not to mention anything else, there are dozens of ways to cut onions.

Although there are blocks, segments, strips, slices, dices, shreds, minced pieces, etc. when cutting, each of them has its own use for the same kind.

For example, the cutting methods of blocks include square, rectangular, rhombus, elephant eye block, water chestnut block, chess piece block, sieve block, hob block, splitting block, etc.

Of course, precisely because of the advanced cutting techniques, Chinese food can be prepared more quickly than Western food, is more delicious, and comes in a variety of varieties.

In turn, this aspect is precisely the shortcoming of Western food, which limits the cooking speed and richness of Western food.

Think about it, no matter what kind of dish it is, if you want to make a banquet, there will be relatively many types of ingredients.

Because Westerners have no concept of knife skills and are too superstitious about material resources, they have always followed the path of "if a worker wants to do his job well, he must first sharpen his tools."

They have created a variety of knives and pots based on different cooking needs. They look very professional, but they are intimidating to a layman.

As everyone knows, frequent replacement of knives and pots requires a lot of time and energy.

Chinese chefs, on the other hand, don't care much about the diversity of knives and pots. They only focus on improving their personal and precise usage skills, so as to avoid wasting time in changing utensils.

Although this knife and pot look simple, they have the power to turn decay into magic.

In fact, Chinese chefs can use a kitchen knife to solve most of the cutting problems of ingredients by relying on their own knife skills.

When cutting soft ingredients such as tofu, it is very common for a few needles to pass through.

Meat, cucumbers, etc., after being gently scratched, it is easy to see the sun on the opposite side when placed in the sun.

Even when dealing with tough ribs, you can easily chop them into the length you like using just the back half of the kitchen knife.

Common carvings can also be used.

Although too fine food carving requires the help of other tools.

But compared with Western chefs who have to switch knives every time they change dishes, they are clearly superior.

In short, knife skills are the basic skills of a Chinese chef. If you can't pass this level, don't even think about getting started.

Knife skills must not only be fast, but also cut vegetables evenly and into different patterns.

The requirements for knife skills are very high for chefs who are new to the industry, let alone top chefs in major restaurants.

For people like Yang Feng and others, the minimum requirement is to be able to cut a hundred kilograms of potatoes in one hour.

Cutting potatoes into shreds and using fruits to make shapes is a piece of cake.

And because Jiang Dachun is the chef of Beihai Fangshan, he is best at making calligraphy with vegetables, which is even more remarkable.

I really wish I could cut off two ounces of meat from my own hands to practice this exquisite skill.

This little thing right before their eyes means nothing to people like them.

In the past, they hid it in order to gain true knowledge through practice, and they had to keep it intact and study seriously.

The purpose is to figure it out and experience it bit by bit, and strive to be on par with what the French do.

Now that you are applying what you have learned, of course you can use your talents.

In this way, the troublesome things that had to be placed on the Western chefs for a long time were solved in just ten minutes by the five members of Tan Palace.

The remaining ten minutes can be used to arrange the dishes.

At this time, Xu Chunyan, who has been dealing with noodles for many years, and Dai Hong, who was originally dry and cold-blooded, showed better qualities than their three male colleagues.

They only let Yang Feng, Xiao Cha and Jiang Dachun be responsible for squeezing the smoked fish mousse in the piping bag into the freshly prepared wild vegetable egg rolls, smoothing it out with a scraper, and pasting different colors of sorrel evenly and symmetrically on both ends. .

Then throw the chopped mushroom jelly cubes into the dry ingredients box and evenly cover them with spices.

And the two of them relied on a pair of skillful hands to effortlessly scrape a little baked apple puree on the spoon on the plate, stick the mushroom cubes with good ingredients on it smoothly, and sprinkle a few salt flowers on top. .

Then take out the small frozen bowls of frozen broth, and use tweezers to place the cut vegetable juice strips at the same angle, the same position, and the same direction in each bowl.

It's still three minutes before dinner starts at 11:30.

The five people at Tan Palace made eighty appetizers perfectly.

After the three French guys reviewed it together, there was no problem, and the executive chef "Baimaoer" actually took the lead in applauding excitedly.

"Have fun" and "Make a list" not only followed closely behind, but also got thumbs up.

For this reason, even the Western chef in the kitchen who was already hostile to several people in Tan Palace admired him greatly.

They are all average Chinese chefs who changed careers halfway.

No one expected that the mediocre Chinese knife skills would be such a wonderful display when applied to Western food.

Thinking about their ridicule just now, I almost blush!

This time, the five people in the Altar Palace were shocked by Maxim’s kitchen! Also give a portion to the Chinese cook!

Then... and then nothing exciting happened, not even a moment for people to take a breath.

Because the time has come, the banquet has started, and work waits for no one.

As "Baimao'er" shouted to the waiter in the back kitchen who was already holding a silver tray upright, "Servie!"

Everyone is moving, and it's time for another battle to begin.

However, Jiang Dachun and Xiao Cha still took some time to ask Yang Feng a question that they were quite curious about.

"Brother Yang, where did you get that kitchen knife? It was just in time! Don't tell me, it's sharpened really fast. It's easy to use when you hold it together."

"That's right, this Chongwenmen Hotel doesn't have a Chinese restaurant, and you can do magic tricks. You're amazing."

Yang Feng was amused by them.

"What's the point! It's not even worth mentioning. How could you forget? Where is we across the road? Ziyi Fang! My past workplace. Then I'll give you a call, don't ask them to send me a few The kitchen knife comes to the rescue. Even if you call ten or eight Chinese cooks, it will be easy..."