The Rebirth of the Internet Celebrity Godfather

Chapter 285 A video worth millions

Under Cheng Yi's command, Li Yahong first took pictures of the Fangshan Restaurant's sign, the surrounding environment, and the overall layout and decoration of the store.

These shots will then be cut into the video and flash quickly to quickly create an impression in the audience's mind.

"Here!"

While waiting for the food, Cheng Yi patted Li Yahong on the shoulder and tapped a graceful beauty in the distance with his chin.

Li Yahong was puzzled.

Cheng Yi: "Do you want to be called Brother Li by the audience?"

"Ah?" Li Yahong didn't know how to answer.

"Shoot it and give some benefits to the audience. You will thank me later."

"oh oh!"

Li Yahong nodded blankly.

After all the dishes were served, Li Yahong took pictures of the dishes again.

I ordered a total of 6 dishes this time, which was just right for a store tour video, and the edited length should be less than five minutes.

It was the first time to shoot a store visit video. Both Li Yahong and Sui Po were very unfamiliar, but Cheng Yi was the only one who understood.

Cheng Yi said: "Chef Sui, please tell me the name and price of the dish first, and then taste it. When you say the words, look at the camera. Don't be nervous. Just pretend you are talking to Xiao Li."

In addition, the evaluation must be truthful and straightforward, and don’t worry about it. The positioning of our program is to dare to tell the truth.”

"Okay!" Sui Po nodded. He was a man who had seen a lot of things in the world, so he wasn't nervous at all. What he lacked was experience. Cheng Yi made it clear as soon as he pointed it out.

In subsequent comments, he also gave full play to his sharp characteristics.

"Oolong spits beads, 298!"

This is a dish of sea cucumber and quail eggs, black and round, fried on a plate, named after the shape of Oolong Tuzhu.

After taking a bite, Sui Po put down his chopsticks:

"Really telling the truth?"

"Don't worry." Cheng Yi said.

Sui Po took out a napkin and spit it out, saying:

"It has not been cleaned. There is some sea sand under the body. It has not been washed. The sea cucumber is not fully cooked. For such a big South American ginseng, the meat is still relatively thick. It will simmer over a low fire. It will take half an hour no matter what."

Only when it becomes soft and waxy can it taste better, so the initial processing time is still a little shorter.”

He picked again with chopsticks. Li Yahong's camera failed to follow him at first, but Cheng Yi reminded him to complete the shot again.

"And you see, the chef can't even thicken this dish. There's too much base oil, and it's difficult for the starch to gelatinize into a ball. It looks pretty when put on the plate, but after a while, the gravy will flow onto the plate, and the top of it will be

There is none."

Cheng Yi and the other three were taking pictures, and the lobby manager on the other side also noticed what was going on here.

He came to inquire about the situation in the name of a free plate of side dishes.

In fact, "shop-exploring bloggers" began to exist in 2012, but they were mostly in the form of video text. It was only after the rise of short videos that they became an important part of the self-media industry.

At present, there are still very few bloggers who visit stores through videos, and there are even fewer bloggers who have a system and style of visiting stores.

Seeing the lobby manager approaching, Li Yahong was afraid and wanted to put down the camera, but Cheng Yi reached out to stop him and signaled him not to panic.

Knowing that Cheng Yi and the others were filming a food review video, the lobby manager asked: "What do the guests think of the dishes?"

Cheng Yi winked at Sui Po and asked him to tell him. Sui Po didn't give the lobby manager face, but directly pointed out the problem:

"This is called Oolong Tuzhu. It should be a whole sea cucumber. This cut one does not live up to its name, and its shape is a bit contrary to tradition."

As soon as the lobby manager heard this, he knew that the person in front of him was an expert, either a cook, or a senior gourmet. He did not dare to refute, so he could only keep nodding and saying that he was right.

"Also, let's talk to the cooking chef..."

Sui Po's habit of being a teacher came back, and he was exactly the same as Cheng Yi. He took the lobby manager and talked for more than ten minutes.

At the end, the lobby manager also praised: "You are very professional! Is this what you do?"

Sui Po still didn't tell the truth: "No, I just love research!"

"Chef Niu, Chef Sui! The person in charge was stunned for a moment." Cheng Yi praised.

Sui Po smiled and continued to comment on the remaining five dishes: Buddha's hand roll, Bazhen tofu, crispy seabass, yellow peas, and minced pork pancakes.

To sum up, including the oolong dish, among the six dishes, only one was delicious, the pea yellow one, and the others were not worthy of the name, either because of problems with the knife skills, seasoning, or styling.

Finally, Sui Po made up the beginning at the entrance of Fangshan Restaurant, and the video was finished.

Before leaving, the lobby manager chased me out with a bottle of wine. The quality of the wine was really not low, and it was more than enough to cover the cost of the meal. What he meant in his words was that he hoped Sui Po would say more nice things.

But we were directly rejected by Cheng Yi. He wants to bribe us with just a bottle of wine?

Who are you looking down on?

This debut video is worth a thousand dollars. If you look at it in the future, the value of this video will not be less than one million.

After coming out of Fangshan Restaurant, Sui Po sighed a little: "Mr. Xiao Cheng, you are right. A restaurant as big as Fangshan Restaurant can cook like this, let alone other restaurants. You are talking about the food of our ancestors."

How come it’s spread like this?”

As he spoke, he looked regretful.

Cheng Yi actually has several directions to answer his question, such as "quick cook", such as "the traditional inheritance method is time-consuming and labor-intensive and does not conform to the times", such as "everything in the economic market is aligned with money", such as "the popularity of prepared dishes"

etc.

But Cheng Yi knew that what Sui Po was looking for was not an answer. He was such an old chef and he knew the long-standing shortcomings of this industry far better than Cheng Yi did.

"Chef Sui, the times are developing like this, so we are in the business of being a shop blogger. It is to give these practitioners a wake-up call. One day, we will make the 'Michelin' of Chinese food!"

"Okay! I believe in you, Mr. Xiao Cheng!" Sui Po swept away his decadence and cheered up, "Mr. Xiao Cheng, when will this video of yours be cut out?"

"I'll work overtime and it will be done tomorrow."

"Okay, let's do it tomorrow, and then we'll go to the next store the day after tomorrow."

Good guy, Cheng Yi wiped the non-existent sweat on his forehead, why are you more active than me?

"Okay, okay, I'll take a few more photos with you while I'm in Imperial Capital. When I go back to school, you two will be my partner."

Hearing this, Li Yahong asked anxiously: "Mr. Cheng, is my performance today very bad? It was only after you reminded me many times that I kept up with the pace."

Cheng Yi said: "You have a good talent, but you are relatively unfamiliar. Just work hard and learn slowly. I believe in you!"

A warm current passed through Li Yahong's heart, and she swore: "Mr. Cheng, I will never let you down!"

Cheng Yi patted him on the shoulder.

…

Back at the hotel, Cheng Yi immediately started editing.

The video material shot by Li Yahong lasted 52 minutes, but the final product was cut to only 3 minutes and 45 seconds.

But these 3 minutes and 45 seconds contain all the selling points of the material, one point after another, without even an irrelevant shot or dialogue in between.

Coupled with the soundtrack with strong drum beats, the entire video is completed in one go without any irritation. It is very in line with the characteristics of the fragmented era and has a strong sense of rhythm, making the audience finish watching it without even realizing it.

After the video was edited, Cheng Yi sent the video materials and finished product to Xu E and asked him to find an editor to see how the video was cut.

It's best if you can understand it thoroughly. If you can't understand it, Cheng Yi directly makes a fatal phone call:

"You have to do this first, and then do that..."

Subsequently, Cheng Yi sent the video to Sui Po. After receiving the video, Sui Po immediately chose to upload it.

ID: Special Chef Sui Bian

"Fangshan Restaurant, Special Kitchen Exploration Shop 675"

(ps: Happy Mid-Autumn Festival, readers)

(End of chapter)