Life is a Game

Xu Cheng himself was stunned.

When he just ordered, he didn't think much of it when he saw that the extra-large portion of eight-treasure porridge was priced at three digits, thinking it was an ordinary extra-large portion. In his opinion, Jiang Feng's craftsmanship is far more than the price on the menu. When he enters the list of famous chefs next year, if the ranking is still relatively good, the price of his dishes can be doubled several times.

The celebrity chef list of "Zhiwei" is re-selected every 5 years, and the top 50 chefs are selected for ranking in the world. Although it is impossible to be completely fair and objective, this is already the fairest selection that the public can imagine up. The next selection will be in July next year. Zhang Guanghang was on the list last time. Although it was the tail of the crane, it was enough to cause a sensation. The French food magazines also published several special reports introducing Zhang Guanghang, a French culinary artist. The new star of the world. Next year's Celebrity Chef Selection, the culinary circles of flower growers will probably usher in a carnival.

And it was an unprecedented carnival.

"This casserole..." An old gourmet at the same table couldn't help laughing, "This is the first time I've seen such a big casserole."

The chef's table next door also gathered around to watch the excitement. After all, such a big pot can't be seen everywhere.

"My dear, Lao Liang, do you have such a big casserole in your store?" A chef asked the people around him.

"I don't know. I've never used such a big pot for porridge. I'm afraid such a big casserole is specially made." Lao Liang said that he had opened his eyes.

"Mr. Xu, do you mind if I drink a bowl of porridge?" Pei Shenghua knew that the eight-treasure porridge was made by Jiang Feng as soon as he heard it.

If you haven’t seen it, it’s okay. Now that you see it and smell it, the eight-treasure porridge is placed in front of you. The taste of the eight-treasure porridge you drank during the previous competition seems to be back in your mouth. You can feel the smooth touch on the tip of your tongue, sweet and fragrant the taste of. After the game, Pei Shenghua went to drink porridge from several familiar porridge cooks, but he couldn't find the amazing feeling of drinking Jiang Feng's porridge during the game.

"Please go ahead." Xu Cheng said with a smile, "You all come and have a taste, this porridge will bring you surprises."

It was rare for Xu Cheng to praise a piece of food so much, and everyone was also very surprised. Whether it was out of curiosity or to save Xu Cheng's face, everyone scooped up a bowl of porridge.

More than thirty people each had a bowl of porridge, and the extra-large casserole was empty, and the waiter who stood by quickly took the casserole down.

"Master Xia, let's have some porridge." Xu Cheng said to Xia Mubing.

"Okay." Xia Mubing looked away from the vegetable-wrapped chicken and took a spoonful of porridge.

Entrance, stunned.

He had never had such a bowl of eight-treasure porridge, all the ingredients were so well matched, as if they were made for each other, everything was just right. Xia Mubing's sense of taste has deteriorated severely, almost to the point where he can taste nothing, but he can smell, see, and feel. Even in such a tasteless and cruel world, this porridge is rare and beautiful a feeling of.

"Master Xia, do you want to eat the vegetable-packed chicken?" A diner sitting next to the vegetable-packed chicken had noticed that Xia Mubing had been staring at the vegetable-packed chicken from the beginning, and transferred the vegetable-packed chicken to Xia Mubing. before.

Xia Mubing subconsciously wanted to refuse. He had never cooked or eaten this dish since Li Fen's death. Those who knew him thought he hated this dish extremely.

But looking at the vegetable-wrapped chicken in front of him, it was hard for him to refuse.

I took a piece of vegetable-wrapped chicken and took a bite, but I couldn't taste it or feel it.

"Not to your liking?" Xu Cheng asked, looking at the vegetable-wrapped chicken on the plate, he thought it should be okay.

"The teeth are dying." Xia Mubing said.

Everyone was drinking eight-treasure porridge, and it was surprisingly quiet. Even Pei Shenghua, a chatterbox, cared about drinking the porridge first, and then spoke after finishing drinking. The reporter's table looked strange, discussing whether to order porridge as well.

"Reporter Hu, why don't we each order a bowl of porridge to rest our stomachs after we're done?" Camera Tang asked.

The dishes on the table were already cold by the time they moved their chopsticks, and only Reporter Hu tasted a piece of shredded yam, and no matter how rich the leftovers were, they were not as comfortable as a bowl of hot porridge.

"Let's see again, the dishes on the table haven't been served yet. We should be able to eat two hot bites of the hard dishes." Reporter Hu refused in his heart. He just looked at the menu. A bowl of porridge costs about ten yuan, why not Going back to eat the fried rice with pickled vegetables downstairs is enough for ten yuan.

While everyone was still drinking porridge, Jiang Weiming's Paogu was served.

About ten catties of suckling pigs are slaughtered, the internal organs are taken out, filled with jujube, the outer layer is coated with grass and mud, and then burned in a strong fire to become a cannon. According to the practice of the Western Zhou Dynasty, remove the outer shell after the fire, wipe off the film on the skin, spread the rice flour on the surface of the suckling pig, and fry it in a grease pan. Then put the fried suckling pig with seasoning into the small tripod, put the small tripod into the big tripod, add soup, and cook for three days and three nights to complete.

Paofu with such a complicated recipe can almost be regarded as the pinnacle of creativity and imagination of chefs in the Western Zhou Dynasty, when raw materials, seasonings and cooking techniques were extremely scarce.

Thousands of years later, it would be disrespectful to one of the Eight Treasures of the Western Zhou Dynasty if this method is still used to make Paoyu. Jiang Weiming's method is a simplified version of Jiang Chengde's method back then. What is simplified is the ingredients, not the steps.

Back then, Paoyu could be regarded as one of the table dishes of Taifenglou. It is definitely more face-saving to serve such a dish when entertaining guests.

At that time, Taifeng Restaurant was still the number one restaurant in Beiping. Apart from the old gourmets, there were also high-ranking officials and dignitaries who came here especially for their extravagance, taste and face. A restaurant like Pao Dou, which had infinite possibilities to show off its wealth, was naturally spoiled. up. You can fill it with whatever is expensive, and you can add whatever spices are expensive to the porpoise.

Jiang Weiming vaguely remembered that there was a time when the dudes in Beiping City were not even more expensive than the actors who raised them, who became popular, and who bought the porpoise more expensive than whoever bought them, who used more ingredients. It's really embarrassing for Jiang Chengde, using so many strange ingredients and spices to make Paogu, the taste is not bad.

The way Jiang Weiming made the porpoise today was the same as what Jiang Chengde taught him. Fill the belly of the suckling pig with jujube-packed mud and put it into the fire, take out the jujube in the belly, fill it with fresh bamboo shoots, mushrooms, duck meat, pigeon meat, glutinous rice and other ingredients, wipe off the film on the skin, and put it in the broth Stew, and finally brush the sauce on the surface, and bake it on a high fire.

The Paoyu after being out of the pot is just like what Jia Sixie wrote in "Equal Names and Essentials": "The color is the same as amber, and it is like real gold, but it disappears when you eat it. "

Several waiters each carried a portion of Paofu. Not only did the Paopi in their hands attract attention, but the fragrance of Paopi also made it hard not to notice it.

I joined the lottery queue before, but in the end I missed the 1,000 yuan voucher because of my African ancestry, and because my daughter wanted to eat out of my own pocket. The daughter of a family of three jumped up excitedly when she saw the cannonball held by the waiter , pulled her father's sleeve, and kept yelling.

"Baked Peppa, Dad, look, it's roasted Peppa!" The daughter was as excited as if she saw a live piggy Peppa.

"Wenwen, keep your voice down, other uncles and aunts are still eating!" Mom warned her in a low voice, telling her with her eyes that if she didn't shut up, the consequences would be serious.

Wenwen could only turn down the volume, tugged at her father's sleeve and said, "Dad, I want to eat baked peggies too!"

Wenwen's father: "...don't you like Paige very much, isn't Paige your friend, how can Wenwen eat friends?"

"But baked peggy smells delicious." Wenwen's words were irrefutable.

Wenwen's father: ...

Resignedly picking up the tablet, Wenwen's father's heart went cold when he saw the roasted peggy, bah, Paofu.

What kind of roast suckling pig is this, is it roasted with piggy page? Why is it more expensive than the mcm bag his wife likes!

Wenwen’s father breathed a sigh of relief when he saw the word on the back that needs to be ordered in advance, and showed the tablet to Wenwen, who is already in the first grade of elementary school and can guess the word: “Look, baked peggies have to be ordered in advance, now can not eat."

Wenwen sadly accepted her fate.

Wenwen's father let out a long sigh of relief.

Thanks to the store, grilled peggy, bah, Paogu still needs to be ordered.

It would be great if the mapo tofu could use less pepper. Wenwen's father said that his mouth was numb.