Chapter 192 Today’s Huangji is really lively Qin Huai spent ten minutes convincing Zheng Siyuan that this kind of imagining that he has a systematic and unique secret recipe must be different for each person. It suits him but not Zheng Siyuan. Because he really does. Zheng Siyuan was not a very eccentric person either. After hearing that Qin Huai had started to imagine that he was a boy since he was a child, he gave up this evil practice method after having a foundation. Keep working. Zheng Siyuan's sudden desire for knowledge scared Qin Huai and made him think that he would have to judge others when he told the truth in the future. He is a master of lies, and the truth sounds so much like lies. From now on, it will be enough to just blurt out the truth to deceive Luo Luo. An honest person like Zheng Siyuan should tell some lies. Qin Huai continued to make Sanding Bao. Very rhythmic production. Every time you knead two batches of sandwich bun dough, you have to knead one batch of fermented rice noodle dough. Then, while the dough for the fermented rice dumplings is fermenting for the first time, we are processing the fillings for the sambu buns and watching how the helpers keep an eye on the heat.
Now that Huang Anyao is not in the kitchen, there is a helper in the kitchen who can cook at the stove, and his cooking skills are better than Qin Huai's. Their cooking techniques and state are worthy of Qin Huai's learning. Qin Huai learned from the helper with a heart to learn, but he was nervous about learning from the helper who did not have a name, and his hands were shaking. Qin Huai is now Huang Ji’s signature dim sum brand. There is a serious gap in the current chef circle. Red Case is slightly better, and every master can barely be considered a successor. The white case is really miserable, with no one to take over and no successors. This can be seen from the ranking of celebrity chefs. The number one celebrity chef is a Chinese chef, and the tenth is also a Chinese chef. Among the top 30 most valuable chefs, there are still several active Chinese chefs. But Bai An didn’t have any. Chef Bai An, the most famous chef in Zhiweiju, was ranked 41st in the last list of famous chefs. But in terms of total number, there are not many more red chefs in the top 100 of the celebrity chef list than white chefs. Zhiweiju has many master chefs on the list, and the ranking is not too ugly, between 50-70, but none of them are top-notch in Zhenlun. In the Chinese culinary circle, it is a recognized fact that Bai An is in a weak position and that Red Case overwhelms Bai An. No matter how unhappy Zheng Da is, he can only withdraw from the ranking of the celebrity chef list and keep out of sight. You can't put the ranking on Xu Cheng's face and ask him, what did you rank? How is my skill worse than Huang Shengli's? There are many reasons why there is so much difference between the two. For example, in the early years, people's living conditions were not very good. If they wanted to eat well, they would only pursue good dishes with big fish and meat, and they did not pay much attention to dim sum. Due to various reasons such as wars, the craftsmanship has been severely disrupted. Many dim sum recipes have been lost. The ancient dim sum cannot be restored and the inheritance has been lost. There are many reasons, but every chef knows in his heart that no matter how many reasons he gives or how many seemingly reasonable excuses he makes up, the dish itself will not lie. If it tastes good, it tastes good; if it tastes bad, it tastes bad. You can say that the last 30 celebrity chefs are famous, some of them are not worthy of their names, and some of them are just above water. But the list of the top 50 celebrity chefs is absolutely fair, because Xu Cheng’s tongue never lies. Since Bai Gan is not good at all, and the only well-known restaurant in China that specializes in Bai Gan is Zhiweiju, Qin Huai, a skilled wild Bai Gan master, is particularly valuable. Although it is outrageous to say this, it is the fact. Is Huang Shengli’s craftsmanship good?
That must be good. Even though he was hampered by a back injury, he was still ranked 44th in the last celebrity chef list. This is definitely a recognition of his skills. But if they are willing to spend money, diners have a choice. They can eat at other well-known restaurants with the same or even better food than Huang Shengli. For example, at Fenyuan in Peking, chef Xia Mubing is ranked tenth on the celebrity chef list and the number one active Chinese restaurant chef. For a master of this level, you don’t even need to make a reservation in advance and can pay double the price to add a table. But Bai An doesn't have so many choices. Zheng Siyuan and Qin Huai are both good at their crafts, but it is rare for one to squat at the gate of the community and the other in the community canteen. If you want to eat dim sum at the same level as Qin Huai and Zheng Siyuan in other restaurants, basically there is only one option, which is to go to Zhiweiju. For diners in the Suzhou area at this stage, if they want to eat fermented steamed buns, Wudingbao, Sandingbao, Sixi dumplings, crab roe shaomai, and fruit, they have no choice but to come to Huangji. Even if you go to Zhiweiju, you can't get the same type of fermented steamed buns. Other than Huangji, you can't get this taste at all. For diners near Yunzhong Community, wanting to eat... Let’s not talk about it anymore, now the diners in Yunzhong Community want to eat everything, and even want to die. In this case, Qin Huai and Zheng Siyuan are the absolute faces of Huang Ji. Among them, the Qinhuai store has a slightly higher gold content, because it has many varieties and has good quality control, which can meet the needs of guests with different tastes for dim sum. For Huang Ji's ordinary helpers, being able to work as a helper for Qin Huai is, in a sense, recognition of his ability to help. Didn’t you see that Wang Jun, Huang Shengli’s direct disciple, was working for Qin Huai? Now, Master Qin, whose status is basically equal to that of a master master, is concentrating on learning the cooking techniques of his helpers. It’s really hard for the helper’s hands to keep from shaking. Finally, Wang Jun couldn't stand it anymore. "Xiao He, I'll keep an eye on it while you help Dong Shi cut the bamboo shoots into dices." Xiao He rubbed oil on his feet and ran away. Qin Huai is still thinking. Wang Jun saw this and asked directly: "Is there anything wrong with the stuffing cooked by Xiao He?" "No." Qin Huai shook his head, "I just noticed that he has a little habit when cooking stuffing." Xiao He, who had already walked to the sink to wash his hands, pricked up his ears. "The filling of the sandwich buns is cooked to the end. It can be said that when the juice is reduced, the pot must be covered and simmered for a minute or two. When he removes the lid, he does not directly open it, but first exposes a small slit to smell it. Lift the cover slowly." Qin Huai said. Wang Jun felt that maybe he didn't understand enough. He didn't understand what Qin Huai wanted to express, so he could only ask tentatively: "Is there something wrong?" In Wang Jun's opinion, this is simply Xiao He's personal habit. Every chef has his or her own habits, and these habits often stay with them throughout their lives. For example, Huang Jia has a little obsessive-compulsive disorder. Every time he changes dishes, he must wash the pot and spatula twice, and drain the water from the spatula.
Dong Shi likes to chat while working and has difficulty concentrating, so he will give priority to completing the tasks he thinks are the most difficult. These are the little habits everyone knows about Huang Ji Houchu, and there are also some little-known habits. For example, Wang Jun doesn't like eating eggplants, nor does he like cutting them. Every time he cuts vegetables, he deliberately avoids eggplants and doesn't cut them if he can. Of course, only Wang Jun himself knows this little habit. For so many years, he has always been a little transparent in Huangji's kitchen, and he is also the most mediocre and least promising among his direct disciples. If no one pays attention to him, no one will notice his little habits. "No problem, I'm just curious why this is happening." Qin Huai said. In the video tutorial, Jiang Weijin also behaved similarly. It's just that Jiang Weijin cooks stuffing in a big pot, the kind of big pot used in country stoves, with a heavy wooden lid. Because the kitchen utensils are heavy, this action looks particularly obvious. "Because... when I was young, I lived in the countryside with my grandma. Every time my grandma cooked rice, she would open the lid like this." Xiao He passed by and said weakly, "In my grandma's words, whether it is vegetables or rice, It will become more fragrant after simmering for a minute or two.” "This way the heat won't escape when you open the lid. You can smell it on the side first to see if it's fragrant. If it's not fragrant, cover it and let it simmer for another two minutes." "I have been accustomed to it for so many years. Whenever it is stuffy, I must smell it first to see if it smells good." Qin Huai felt that he was awakened. Yes, whether the fillings of the sandwich buns are fragrant or not is actually very important. Why should steamed stuffing be cooked? It’s because the cooked bun filling tastes delicious and smells delicious. Not only can he judge whether it is cooked well by the heat, time, and the state of the fillings, but he can also judge by the aroma at the moment when the lid is removed after simmering. Whether it is a dish or a snack, it is important to have both color and flavor. Fragrance is actually a very important part of the snack. In many cases, a chef not only needs a good tongue, but also a good nose. Qin Huai realized it, and he felt that he had learned another little skill in cooking stuffing. Qin Huai went back and kneaded the dough. At 10:30 ., Huangji hadn't opened yet, and diners who hadn't had fermented steamed buns for six days were already eager to sit in the lobby. For many loyal diners living nearby, it is no secret that Qin Huai lives in the community opposite Huang Ji. Yesterday, Qin Huai was seen by many people walking nearby. Many neighbors were at home early in the morning, warming up for the steamed buns at noon. Some people with relatively rich wallets plan to have a meal directly at Huangji at noon, including hot dishes and snacks. Even some of them live far away and their companies are far away. The guests who usually had to ask for errands to get snacks also heard about Qin Huai's return on time today and called for errands early. Huang Ji's foreman skillfully entered a state of preparation for war. In the kitchen, Qin Huai leisurely kneaded the dough and mixed the stuffing at his own pace, with his cell phone in his pocket and turned on the volume. Usually Qin Huai's mobile phone is placed directly in the dressing room. Huang Ji does not stipulate that mobile phones cannot be brought into the kitchen, but the chef's work is very noisy. Unless he deliberately wants to squat in the corner and play with his mobile phone, he does not have time to look at his mobile phone during normal work. He can only answer phone calls. Qin Huai put his cell phone in his pocket today because he told Chen Gong yesterday that he would come to Huangji for snacks at noon today and he would open a small stove for Chen Gong to try the dishes.
Although Chen Gong's side mission does not require a small fuss, he only needs to make his boss shine at his son's birthday party, but Qin Huai feels that it is also great to casually gain favor. The annual salary of special assistants to the president like them is very good. The future is promising. Moreover, Chen Gong's side mission was so abstract that Qin Huai felt that his mental state might be even more outrageous than Gong Liang's. It is very consistent with what Luo Jun and Chen Huihong said. The intervening lives are affected by the remaining memories. If you are between normal and crazy, you will appear to be too paranoid. At the extreme end, people around you may think that there is something wrong with your brain. For a monster in this state, it would be a good idea to increase its favorability. Qin Huai asked Chen Gong to send him a message when he arrived. Since he didn't know Chen Gong's taste, and under the guise of trying dishes, Qin Huai prepared many kinds of small stoves. Crab shell yellow, sandwich buns, glutinous rice rice cake, lard rice cake (Qin Huai called yesterday and asked Zheng Siyuan to prepare the rice cake and bring it over), jujube paste and yam cake, Sixi dumplings, Yuanmeng sesame cake, apple noodle fruit, mung bean cake, Ordinary glutinous rice siomai. Considering that the crabs are now out of the market, but the quality of Huangji shrimp today is indeed good, Qin Huai also made crystal shrimp dumplings which he rarely makes on weekdays. As for why Qin Huai is from Guangdong Province, he rarely makes crystal shrimp dumplings. The question is, Qin Luo doesn't like shrimp. Qin Huai's small stove is interspersed with cooking, so as not to delay the normal snack making. When he first made the first few dishes, others thought Qin Huai was tired from making three-packs and fermented steamed buns, and wanted to make something else to eat for lunch. It's not like Qin Huai has never done this before. When he was making crab roe shaomai like crazy before, he would often make Sixi dumplings to relax while he was doing it. When Qin Huai started making noodles and looking at his phone from time to time, Zheng Siyuan realized that Qin Huai might have friends coming today. Zheng Siyuan is very familiar with this approach. Xiao Zao, a pure Xiao Zao, a small Zao with large quantities and full control. If you let others leave a few more cups of tangerine peel tea, the amount will be even greater... "Brother Jun, please tell Brother Jia when the tangerine peel tea is on the shelves later and change the inventory. I will have friends coming over later, so I will leave a few cups for him to pack and take away. I have not been at work for the past 6 days. , I'm afraid that if the sales are good at noon, they will be sold out by noon," Qin Huai said. Qin Huai certainly would not have had such concerns before, but the guests at Yunzhong Canteen during the six-day vacation taught Qin Huai a lesson and told him never to underestimate hungry diners. They can buy anything. "Okay." Wang Jun didn't go to Huang Jia, but went directly to the foreman. Zheng Siyuan asked curiously: "Who is coming to Suzhou?" "Chen Huihong?" "It's a new friend I met on the plane yesterday. His boss wants me to make snacks for his son's birthday party in March next year. Come over today to try the dishes." Qin Huai explained, "How could Sister Hong come to Suzhou? Hui Hui hasn’t gone on winter vacation yet.” "If Sister Hong comes, I won't be the one running the small stove, and you will have to make 20 more kilograms of shortbread." Zheng Siyuan thought of Chen Huihong's amazing purchase of shortbread cookies. Zheng Siyuan could only say: "Her brother really loves shortbread cookies."
"Want me to help you make noodles?" "Are you free? That's great. Assistant Chen just sent me a message, saying he would be there around 11:30. I thought he would have to wait until 12 o'clock to come, and I was afraid it would be too late." On the other side, Assistant Chen just left the hotel room and sent a message to the boss to tell him that he was going to Huangji Restaurant to try the dishes, when he received a transfer of 6666 from the boss. Boss Han Guishan said that he knew about Huangji Restaurant because he had heard from friends that the food was delicious. It’s a rare trip for Assistant Chen to come to Suzhou. Don’t just eat dim sum, but also some special dishes. Eat whatever you want, and the boss will pay the bill. Assistant Chen was moved to accept the transfer, and was even more determined to help the boss find a good chef for the birthday banquet, so that the boss could shine at his son's birthday banquet. Last year, in order to make his wife happy, the boss added tables in Fenyuan for a month. He was ridiculed as a rich man with no taste. He could only eat good food in Fenyuan, a place where you can eat if you have money. The boss could swallow this, but Assistant Chen said he couldn't. Don't worry, boss, for Han Youxin's birthday party next year, I will definitely invite you the chef that those people can't invite! Assistant Chen set out in high spirits. At the same time, in the neurology department of a well-known private hospital, Qu Jing, who had just finished outpatient service, returned to the office and sat down, and the director came to her. "Xiao Qu, you have been in Suzhou for a few days. I heard that you rented a house nearby. How is it? Are you still used to living in it? Are you used to eating? The taste in your mountain city is different from ours. It's too similar." The female director, who was over fifty years old, asked with a smile. "Director Liu, you're used to it." Qu Jing said a little cautiously. "Logically speaking, you are here to study and communicate, and you are considered new colleagues. We are going to organize new colleagues to have dinner together. But the department has been busy the past few days. Today is Friday, and you should not have any outpatient clinics in the afternoon, right?" Qu Jing shook his head. "That's just right. Director Liu in my heart booked Huang Ji's box for noon today, so that we in the Department of Neurology can join in the fun. Xiao Qu, you are in luck. Huang Ji's Master Qin was on vacation some time ago, and he just came back to work today. You can definitely eat Huang Ji’s famous fermented steamed buns for lunch.” "This is a specialty here in Suzhou, and you can't even eat it outside." Director Liu said with a bit of pride in his tone, "This is the taste I grew up eating." Qu Jing nodded as if she understood something. She didn't quite understand what the characteristics of Jiuniang steamed buns were. They were also sold in Yunzhong Canteen. "Take some tidying up, sort out the cases, and go to Huangji for lunch at noon." "Director Liu, I have a question, why don't we have dinner together at night?" Qu Jing asked. "Because Master Qin's snacks are only sold at noon, not at night. Our hospital used to have dinner parties in the evening. After Master Qin came to Huangji, the rules changed, and they all gather at noon. Don't worry, other departments will also have dinner, and the afternoon will not be delayed. At work.” Qu Jing nodded again with some understanding, feeling that the workplace was indeed unpredictable, and each place had different rules and habits. She made the right choice to study in Suzhou this time. She will definitely learn a lot about the world after she comes out. When she returns to Shanshi during the Chinese New Year, Qu's mother will be happy for her progress. On the other side, because he stayed up late and overslept, Ouyang slept until 11 o'clock and yawned tiredly, thinking about how to get to Huangji from the hotel. "The subway...the subway doesn't have direct access?" "The bus...is so slow." "Forget it, take a taxi, you have money." Ouyang, who defrauded his parents of start-up capital, boldly took a taxi, opened the taxi app, and checked the special offer for express trains. At the high-speed rail station, an elegant-looking middle-aged man slowly exited the station accompanied by his assistant.
"Have you booked a private room?" Xu Cheng asked. Xu Cheng glanced at the bustling crowd and felt that he hadn't traveled so far in pursuit of a dim sum chef in some days. There’s no need to chase after them before, all the dim sum chefs worth trying are at Zhiweiju, just go there. I hope that Master Qin’s craftsmanship is worthy of his hard work. "Mr. Xu, it's already decided. But I asked around and found out that Master Qin's menu on Huangji is different every day. Except for the fermented steamed buns and Wuding buns, which are fixed, other dim sum may be changed. Sanding Bao is not a fixed snack.” "It's okay. I also heard that there is a community canteen in Shan City where the sandwich buns are very delicious, causing a sensation and a long queue, so I made a special trip there. Since sandwich buns are not a fixed snack, it means that Master Qin has other Better desserts.” "As long as he has two or three things that he can use, my trip will be worthwhile." "After all, I haven't seen the new and amazing dim sum chef Bai An for many years. There are only a few old chefs in Zhiweiju, and they have long been tired of eating them." I was delayed by something during the day, and there will be more later.
(End of chapter)