Life is a Game

There was silence.

The three areas of ABC on the first floor of Taifeng Building will be separated by direct decorations such as vases or screens. In addition to the distance between them, Area C is full of space required by large tables. Area C can be said to be a single separate blocks.

After Jiang Feng finished making chickpeas, he was really worried, so he moved a short bench by himself and sat in the vegetable delivery window. Doubting if there is something wrong with this person's posture, trying to see how the guests in Area C will react.

Everyone else was doing their own thing. The three head chefs were all cooking. After all, their dishes were about to be served. No one was in charge of Jiang Feng, not even Wu Minqi noticed.

Ji Yue noticed it, because she was going to the food delivery window to urge the food.

The speed of serving banquet dishes is very important, neither too fast nor too slow. The chickpea curd itself is not much, a small bowl, you really have to eat a few mouthfuls of peony like ordinary bean curd. Ji Yue saw that some of the customers who ate fast had only one bottom left of the chickpea pudding in their bowls, and they were scraping to eat with a spoon. Those like Han Guishan, who dared to meet the judges in front of the national audience, were already licking their spoons, so here we go The food delivery window urged Sun Maocai to see if Dinghu Shangsu had been plated, and they were ready to serve.

Then Ji Yue saw Jiang Feng with his neck crooked.

Ji Yue:?

"How is it, how did the guests react?" Jiang Feng asked impatiently when he saw a living person coming.

Although he has worked very hard, but he is farsighted and can't see everyone's expressions clearly from such a distance. He can only see everyone eating, and he doesn't seem to be acting too aggressively.

"It's pretty good, it's pretty quiet, just..." Ji Yue thought for a while, "Just like when we ate before, we just ate and didn't talk."

"Is that good or bad?" Jiang Feng didn't know what to do.

Ji Yue recalled how she wanted to hug Jiang Feng's leg and call him daddy, asking Jiang Feng's daddy to give his older daughter a bowl of chickpea curd every other day. She said very reservedly: " It’s just delicious, so delicious that I don’t even want to talk.”

"Lao Zhang is the kind who stands next to you and doesn't want to talk." Ji Yue added.

Jiang Feng suddenly realized that it was really delicious.

"Go and ask Chef Sun if Dinghu Shangsu is ready, we can prepare the dishes here," Ji Yue said.

Jiang Feng looked at her for her: "Okay, I'm arranging the dishes, let your people come over."

Ji Yue hurriedly beckoned to the young and beautiful waiters to come and serve the dishes.

What Jiang Feng didn't know was that the real feelings of most diners were more exaggerated than what Ji Yue said.

Because Ji Yue entered the industry early, it can be said that the healthy stir-fry restaurant just opened and became a waiter because of poverty. Although she had no money, she did not eat less. When I was in City A, Ji Yue had tasted a lot of cooking skills from the old man. She even ate Sun Guanyun's eight-treasure chestnut pigeon. I have also eaten a lot of really good things in time, and my mouth has grown much more tricky than ordinary diners who can eat and know how to eat.

Ji Yue lives upstairs from Jiang's family, and she can eat whatever anyone cooks during their breaks, and Zhang Guanghang also likes to ask Ji Yue to try it when he can't even find a judge for the food in Fenyuan. Unknowingly, Ji Yue has already become a restaurant foreman who has experienced big storms.

When she first tasted the chickpea curd made by Jiang Feng, she felt so delicious that she lost her voice, not to mention these rich diners who might not be as good as hers.

It's not just aphasia. After eating, I want to praise a few words, but I don't know how to praise.

Many diners have never regretted that they are so uneducated. When they want to praise the food, they can't find the right words. They feel that the words they say in the weekdays to praise this chicken bean curd are insulting it.

Many diners experienced an unprecedented experience every second in just a few minutes.

Because of the special buff of chickpea flower, the buff is triggered when eating. After triggering, the corresponding tongue with increased taste sensitivity can taste more wonderful tastes. The tongue that tastes every second will eagerly spread these tastes to the brain. wonderful. There were young and old diners present. The young ones had a normal sense of taste, but the older ones had begun to degenerate to a certain extent. This wonderful experience was definitely an unforgettable impact on them.

Taste hit.

What does it feel like to eat a dish more and more delicious?

Probably this is how it feels.

I felt very delicious at the first taste, but with a deeper understanding of it, I found that it was even more delicious than what I ate a second ago, every second was more delicious, and every touch of the tongue was a taste A new feeling.

What kind of feeling is this?

So is heaven.

In this world, there is no dish other than chickpeas that can bring diners such an experience.

Xu Cheng spoke up.

The most well-known and authoritative food critic in the world, even when he was eating the swallow-winged banquet made by Peng Changping himself, he took the time to express his appreciation to the chef after eating a bite, but Now he can't.

As we all know, Xu Cheng has a good tongue.

It is this good tongue that allows him to eat many delicate and delicious dishes with a hidden smile, making him a food critic who is convinced, loved, and even respected by chefs all over the world. This love and respect is not just It can be made by money and love of food.

Han Guishan also likes to eat, and Han Guishan is also rich, very rich now. After the Haotaste Cooking Competition, he took advantage of this wave of east wind to expand the market. In just one year, Haotaste soy sauce occupied half of the domestic soy sauce market. In Beiping City, people who are engaged in related industries should not call Mr. Han when they meet Han Guishan.

But he is still notoriously poor at eating because of his special taste.

The small bowl in front of Xu Cheng was already empty.

He looked at Han Guishan who was already sitting very reservedly but had just finished licking the spoon. For the first time, he was very envious of his friend's usual image of being so unkempt that he could lick the spoon casually, but he couldn't.

Xu Cheng actually wanted to lick the spoon a little bit.

He had never felt like this before.

As a good food critic, he knows that dishes have layers.

An excellent chef can make the dishes rich and layered, and even have some front, middle and back notes like perfume, so that the dishes have an aftertaste. But today's chickpeas surpassed his previous cognition of similar dishes.

First of all, he didn't know that chickpeas can also be made with layers.

Secondly, the layers of chickpea curds he ate today are completely different from those he ate in the past.

In his understanding, the layers of dishes are like a mango mille-feuille. You can see these layers. The reason for the layers is that the cooking methods and placement of various ingredients are different. Those layers are visible and predictable. After eating, you can analyze why there is such a sense of layering, what ingredients are used and what is added.

He couldn't analyze this chickpea flower at all, and he didn't want to analyze it.

Xu Cheng felt that this chickpea flower was like a rose that was just about to bloom. It was just a bud when he first ate it. Then the bud opens little by little on the tongue, unfurling, slowly, sensually, fully blooming.

And the tongue is the witness.

"Hey." Xu Cheng sighed for no reason, including a sigh of gratitude.

"Why are you sighing?" Xu Cheng's sigh made Han Guishan look confused. He now thinks that this chicken bean curd is really delicious, and he will send a wechat message to Jiang Feng to make a reservation for this meal.

Tomorrow, Han Guishan will have this chicken bean curd!

"It's nothing, I just think I'm lucky." Xu Cheng sighed.

"Huh?" Han Guishan was even more confused.

"I actually have Jiang Feng's WeChat. I'm afraid Jiang Feng's WeChat will not be so easy to add in the future." Xu Cheng whispered.

Han Guishan:? ? ?

I also have Jiang Feng WeChat. I added it earlier than you. I had Jiang Feng WeChat a year ago.

While Xu Cheng was speaking, Peng Changping put down the spoon.

He also finished eating.

Xu Cheng looked at him and asked, "Master Peng, what do you think?"

Peng Changping smiled. He just had a wonderful dining experience no less than Xu Cheng's. Maybe his experience was even better than Xu Cheng's: "Young people are awesome."

"I remember that Jiang Feng has been learning how to cook with you some time ago?" Xu Cheng asked.

Peng Changping nodded: "Yes, I have practiced broth for several months. At that time, I advised him not to practice it, which is already very good. Now it seems that he didn't listen to me, otherwise, I'm afraid there will be no such dish now."

Xu Cheng didn't know that he still wanted to say this: "How do you feel now?"

"Now I regret confiscating him as a closed disciple." Peng Changping joked.

"Remember to accept it now." Xu Cheng smiled.

Peng Changping shook his head: "If I say this again now, it's a bit of a pedantry. I'm not qualified to be his master."

Xu Cheng was stunned.

The two spoke in a low voice, and the surroundings became lively again, except for a few people who were close to Peng Changping, no one heard their conversation. Those who heard it didn't say a word, but just wondered who this old man was, and it sounded like he had a big background.

Soon, the second dish, Dinghu Shangsu, was served.

This time the waiter introduced all the dishes, and specially emphasized that this dish was made by Sun Maocai.

If it is not usual, everyone's attention will definitely be attracted by this dish. Dinghu Shangsu is originally a top-grade vegetarian dish. Shangsu itself means high-end cuisine. Famous Cantonese dishes, steamed dishes, use seasonal vegetables, and the presentation is very beautiful. It is made by Sun Maocai and should be the focus of everyone no matter where it is.

It's a pity that this time, Dinghu Shangsu's limelight was a bit robbed.

Everyone is asking the waiter.

"Who made that chickpea curd dish just now?"

Everyone is asking.

"Who is Jiang Feng?"

"Why haven't you heard of this master before?"

"Who do you study under?"

Those who have some memories of Jiang Feng will tell the people around that Jiang Feng should be the chef who made the candied yam. They will praise Jiang Feng's candied yam, and those who know more will praise him for being on "Zhi Wei".

One of the lucky diners who entered the lottery was a student of the Academy of Fine Arts. He joined in and enthusiastically praised Jiang Feng's pure meat wontons. For unknown reasons, the diners also agreed that they must try it next time they have the opportunity.

No matter whether everyone was asking or answering, it was Jiang Feng who was talking.

Everyone was discussing Jiang Feng, the well-deserved focus.