Life is a Game

'I spent so much time describing Mr. Jiang Weiming's superb culinary skills, now it's Mr. Jiang Weiguo's turn, so I can't favor one over another. Mr. Jiang Weiguo's life experience is also legendary. Although he is the seventh son of Master Jiang Chengde, Mr. Jiang Weiguo was only a 10-year-old child when his family moved out of Beiping due to the war, so he did not learn much. The skill of Jiangjia cuisine.

After that, the old Mr. Jiang Weiguo traveled all over the world, dabbled in the dishes of various cuisines, not only the red case, but also the white case dim sum. He is a rare all-rounder with superb skills. Here I would like to mention one more word, Mr. Jiang Weiguo's third son also works in the back kitchen of Taifeng Building. It is a good story for father and son to fight in battle. It is even more rare for three generations of grandparents to work in the back kitchen of the same restaurant at the same time. It might even be called a spectacle.

Mr. Jiang Weiguo is very good at making pork dishes. According to his son, he is not only good at making pork dishes but also raising pigs. It's a pity that Mr. Jiang Weiguo hasn't raised pigs himself for a long time because of the busy reopening of the restaurant, so I didn't have the chance to see what the pigs that are praised by many professional chefs look like.

Presumably, all the readers here have been whetted by my appetite, because pork dishes are really a very broad concept, and any passerby from the road can blurt out more than a dozen kinds of pork dishes without heavy samples. Mr. Jiang Weiguo is also good at a wide range of pork dishes. Even when I asked him to try some of his special dishes, he couldn't make a choice for a while, so he made me six or seven different kinds of dishes in one go. flavors, even different styles of pork dishes. This made me secretly praise his good physical strength. I think maybe when I reach the age of 84, whether I can hold a spatula or not is another matter.

Because there are too many dishes, I will choose two dishes that impress me here to tell you about them.

The first dish is Jiuzhuan Dachang. This is a very classic Shandong dish, and it is also a rare dish with five flavors. I have eaten it in many famous restaurants. The reason why Mr. Jiang Weiguo’s Jiuzhuan Dachang made a deep impression on me is because it is a rare Jiuzhuan Dachang with a strong sauce. This plate of Jiuzhuan large intestine is rosy and translucent, soft and tender, and very chewy after eating. The seasoning is heavy, but not too salty, with salty as the main ingredient and sweet and sour as the supplement, and even the bitterness and spicyness in it will not make people feel abrupt. Chewing it carefully in the mouth can really make people taste the taste of Jiuzhuan, as if alchemy pill in the mouth. Eating this dish is like taking Jiuzhuan Golden Pill, it can be regarded as a very authentic but not special Jiuzhuan large intestine.

If you want to rate this dish, I think it should be above 90 points. It is a good nine-turn large intestine, but it is definitely not the best. After all, such a big dish, the famous dish has always been a battleground in Shandong cuisine, and many stewed vegetables masters are very good at this dish. Although there is no need to make a special trip here, if you happen to be interested in having a light meal at Tai Fung Lou, you might as well try this dish, you will never be disappointed.

The second dish is a very common home-cooked dish-guobaorou. Since this is the first time I have introduced pot-packed meat in "Zhiwei", I might as well tell you the origin of this dish in detail. Guobaorou was originally scorched meat strips with a salty and fresh taste, but it was later changed to a sweet and sour taste to cater to the tastes of foreign guests. It sounds like a big change, but I actually prefer the sweet and sour taste over the salty and fresh taste, at least when I was young.

Although pot-packed meat is a home-cooked dish, it is also a home-cooked dish that is a test of firework. It may be because it is too common, I seldom see this dish in high-end restaurants, but I eat more in small roadside restaurants. Compared with the pot-packed meat that everyone used to eat in the past, Mr. Jiang Weiguo's pot-packed meat is very distinctive. He seems to have adopted a special method when marinating to make the meat very tender and delicious.

The outer skin of Guobao meat fried at high temperature is golden and crispy, and it will look more attractive after being thickened with sweet and sour sauce. I have eaten many pot-packed meats that rely solely on the sauce to enhance the flavor. The flavor of the sauce is very good, but if the sauce is removed, the pot-packed meat itself can even be called monotonous and tasteless. But this pot-packed meat does not have this problem at all. The skin is crispy, the sauce is sweet and sour, and the inside is salty and fresh. It feels a bit like the original scorched pork strips, but it is not exactly the same.

If there are diners who don’t like sweet and sour dishes and just want to try the original pot-packed meat, I suggest you to note that you don’t need gorgon sauce. Because even if the sweet and sour gravy is removed from this pot of meat, it is still a delicious dish with a high degree of completion.

It can be said that this is a pot-packed meat that has been infused with the chef's own characteristics and improved. If I were to rate it, this pot-packed meat would undoubtedly get a score of more than 90 or even close to 95, a high score worth trying. Of course, the price is very uncommon. If you just want to taste ordinary home-cooked dishes, the price of this dish may exceed your psychological expectations.

Apart from these two dishes, Mr. Jiang Weiguo also has some other dishes that caught my eye. For example, braised lion's head, Fengjing Dingshou and lychee meat are all recommended. If you are interested, you can try it.

Compared with old Mr. Jiang Weiming, Mr. Jiang Weiguo's culinary skills may be slightly worse. Although there are many good dishes, there are no signature dishes that can really stand out. This may also have something to do with his early experience. Old Mr. Jiang Weiguo traveled all over the world to worship many masters in the early years. Among them are famous masters and some masters in ordinary restaurants in the streets and alleys. dishes. But what surprised me is that Mr. Jiang Weiguo showed very strong personal characteristics in his dishes. Under normal circumstances, it is difficult for such a well-learned and miscellaneous chef to refine his own personal style, but Mr. Jiang Weiguo completely different. Even though the dishes he cooks may be completely different cuisines and cooking techniques, as soon as you taste them, you will have a feeling of "ah, this is the chef".

Mr. Jiang Weiguo is very good at big dishes, especially big meat dishes. It seems that big fish and big meat are his favorite. (Although out of health considerations, I think we should eat more light dishes, but often only meat dishes can reflect the beauty of meat) According to his third son, Mr. Jiang Jiankang (also the chef of Taifeng Building), For more than ten days from New Year's Eve to Lantern Festival every year in their family, Mr. Jiang Weiguo is the only person in charge of cooking. This is a reflection of family status. It may be precisely because of this domineering and even ostentatious character that we can enjoy such domineering and even ostentatious dishes.

In addition to these two senior chefs with superb cooking skills and the three chefs I mentioned above, there is also a very good young chef in Taifeng Building—Miss Ji Xue. It is worth mentioning that Ms. Ji Xue also participated in the culinary competition organized by my friend Mr. Han Guishan. Although it is a pity that she was not in the top eight, she is also a young chef with superb cooking skills.

Here I have to admire the magic of the culinary competition held by my friend Mr. Han Guishan. He is a person who doesn't know how to appreciate food at all. (I don't mean to belittle, but his taste is really unique) This competition is just an obscure competition, but it can include so many outstanding young chefs at the same time. Here, I hope that he can hold more cooking competitions in the future. If so many outstanding young chefs can be discovered in each cooking competition he holds, then I believe that the definition of cooking skills in the future will be brilliant.

Maybe there are too many digressions, now let me talk about Ms. Ji Xue again. Ms. Ji Xue is also a person who is not good at words, very shy and low-key, but her dishes do not allow her to be low-key.

Her specialty is Watan Huadiao Chicken.

I believe everyone is familiar with this dish. In the first issue of "Knowing the Taste", I spent my whole life and literary skills describing the deliciousness of this dish. This dish was once the glory of the Chinese food industry, created by the late Mr. Tan Weizhou, a master of Cantonese cuisine. Because of cooking skills and age, Ms. Ji Xue's pottery chicken is obviously not as good as Master Tan Weizhou's, but she has both skills, and the only difference is the level of cooking. Ms. Ji Xue is just a girl under 20 years old now, and besides Watan Huadiao Chicken, I have also tasted some of her other dishes. I don't recommend it here because it is really nothing special, but the level of cooking skills is still acceptable, at least compared to young chefs of the same age.

If you are a loyal fan of Master Tan Weizhou among the readers here, then I suggest that you make a special trip to Taifeng Tower to taste the pottery flower-carved chicken made by Ms. Ji Xue. This familiar taste will definitely move you to tears. After all, there is nothing in this world that makes people more ecstatic than finding something lost.

At the end of the article, let me talk about the restaurant Taifenglou. This is a restaurant that is both old and young at the same time. It has a heavy history, but at the same time it radiates youthful vitality. It has experienced vicissitudes and vicissitudes, but now it has begun to grow again as a child. The same goes for the chefs in this restaurant. There are two elderly head chefs who are like hermit masters, and there is also a group of very young young chefs with unlimited futures.

This is a restaurant that constantly surprises people. I have been involved in food criticism for so many years. I have seen many restaurants that have gone through glory step by step because of the departure of the chef. I have also seen many unknown restaurants. It's booming. I like the word inheritance very much, and I also hate that many old stores that I once admired and even loved have abandoned the inheritance, and I even regret that the inheritance cannot be seen in many newly opened very trendy and very popular new stores. I hope that the inheritance of this restaurant can be passed down forever, and the new and old will alternate, endlessly. '

Jiang Feng, who had read the entire article: ...

As the real boss of Taifeng Building, Xu Cheng is naturally very happy to be able to endorse Taifeng Building so hard. Jiang Feng believed that if Ling Guangzhao were the boss of Taifeng Building, he would be so happy that he would go crazy and even want to run naked on the street.

However, he understands the truth, so why does Ji Xue seem to have more pages than him?

He did the math just now, if including the part of Xu Cheng's advertising for Han Guishan and the punctuation, the description of Ji Xue has a total of 600 characters.

This is 600 words without describing the dishes.

Xu Cheng's summary of him is only 313 words.

Jiang Feng, who even started to care about the number of words, was in a tangle.

"Small, son." Jiang Jiankang shook Jiang Feng, who resumed counting, "Have you finished reading it? Remember to give it to Xiaozhang after reading it. I think he worked hard like that."

"Ah? Finished." Jiang Feng looked up, and found that there were many people in the back kitchen of his digital kung fu.

Ji Xue has finished reading "Zhiwei" and started to work. The "Zhiwei" in her hand has arrived in the hands of Zhang Weiyu and Han Yigu, and they are reading it together. Sang Ming wanted to join in, but he couldn't get his head in.

Zhang Guanghang was trying to read it with Wu Minqi, but there was already a Tangtang next to Wu Minqi, and Zhang Guanghang couldn't squeeze in, so he could only use his height to stand behind them and look down at the magazine. Angle can't see anything.

It's really hard to imagine that with Zhang Guanghang's face, there is still room for him to squeeze in.

It can be seen from this that the back kitchen of Taifeng Building is such a shameless place, or how unattractive a handsome guy who already has a girlfriend is.

"Lao Zhang, do you want to read it?" Jiang Feng raised the magazine in his hand.

Zhang Guanghang walked up to Jiang Feng quickly, twisting his neck as he walked. It was obvious that he was also in pain in that position just now.

"Thank you." Zhang Guanghang took the magazine, and Sang Ming rushed over after hearing the wind, but was overtaken by another water operator who had never had a name.

There are only three magazines to read in such a huge kitchen.

"Didn't you stop by the newsstand to buy it when you came here? I remember that "Zhiwei" is sold at every newsstand?" Jiang Feng asked curiously.

"It's gone, it's out of stock." Zhang Guanghang said helplessly, concentrating on reading the magazine.

Sang Ming had no magazines to read, so he could only start chatting with Jiang Feng: "There is a newsstand near the house I rented, but it was not on the way, so I thought about buying it at the newsstand here. I didn't expect that when I went there The boss told me that it was sold out long ago, and told me that the original magazine could not be sold, but I did not expect this issue to sell so well, and said that it would not be restocked until noon."

Jiang Feng did a simple calculation. He bought one, Ji Xue bought one, Jiang Jiankang bought one, and Grandma Jiang bought one. In this way, out of 5 books, 4 were sold. No wonder Sang Ming and the others couldn't buy them. arrive.

It's all because the rent in this area is so expensive that there is only one newsstand.

Jiang Feng wanted to chat with Sang Ming for a while before going to work, but Wang Xiulian called him out.

"Xiaofeng, have you been in touch with Sun Jikai lately? I saw an article in the back of this "Zhiwei" that seems to be about their Jubaolou. You go and ask how the prices of their vegetables are usually set. I have to refer to it to see how to increase the price." Wang Xiulian held a brand new "Zhiwei" in her hand.

5 books are ready.