Life is a Game

Not long after the competition came the exciting annual meeting and annual holiday.

Even if Taifenglou's business exploded because of the Good Taste China-US Kitchen King Competition, it would not be an exaggeration to describe it as making money every day. Pressing non-stop all night, two calculators were broken in just ten days, Taifeng Building still decided not to forget the original intention, keep in mind the mission, and start the annual holiday from the day before the childhood until the Lantern Festival.

All the employees of Taifeng Building cried, moved.

All the diners in Taifeng Building cried, and cried when they could not eat for twenty days.

If you want to ask who is crying the loudest, Boss Han has something to say.

No matter what the nature of the tears is, the vacation should still be released, the annual meeting should still be held, and the banners of Wang Xiulian's annual meeting have all been customized.

The big red cloth strips and the bold black font are similar to the two banners that Wang Hao was dealt with in the finals.

Since the performance of Taifeng Building reached a new high this year, the black-hearted capitalist Wang Xiulian decided to be generous. Not only did everyone get an extra month at the end of the year, but the annual meeting was also set in the morning instead of the afternoon, allowing everyone to take half a day of paid vacation. After the annual meeting, you can pack your bags and go home to celebrate the New Year in the afternoon.

Early in the morning on the day of the annual meeting, Jiang Feng was woken up by a phone call from his own mother, and had to get out of bed to get dressed and go to Taifeng Tower to help arrange the annual meeting.

At first, Jiang Feng thought that as long as the game was over, he would be able to relax. It would be a lie to say that this two-month-old game is not tiring. Leaving aside the physical burden caused by the super long game system, everyone has a lot of psychological pressure. pressure.

As a result, Jiang Feng never expected that the psychological pressure would be gone at the end of the game. It would be nice to win the championship and gain both fame and fortune, but the end result of gaining both fame and fortune would be a huge workload.

It's not that Wang Xiulian deliberately arranged overloaded workload for him in order to make money, making it difficult for her own son, but that the business is really good.

On the first day after the game ended, local diners who watched the live broadcast or watched the news flocked to the game.

On the second day after the end of the game, diners from other places and local diners flocked here.

Diners from all over the country flocked to the game on the third day after the competition.

On the fourth day, all the foreigners came.

On the day before the annual meeting, the lobby of Taifeng Building seemed to be a harmonious scene where Chinese and Western cultures blended together, and all ethnic groups gathered together happily.

In order not to disappoint those diners who traveled thousands of miles or even across the Atlantic Ocean, after discussing with Fang Mei, Wang Xiulian could only temporarily advance the noon business hours to 11 o'clock, and extend the evening business hours to 11 o'clock. Everyone, including her two They all experienced the feeling of vomiting blood after working overtime.

Now all this is over, the wonderful annual meeting has arrived, and the happy paid annual leave is just around the corner.

Poor Jiang Feng had to get up early.

It was rare to get up early without the pressure of going to work. Jiang Feng, who breathed the not-so-fresh air in the morning, decided to take a detour to the pancake fruit stand to eat pancake fruit after a long time.

On the way to the pancake and fruit stand, Jiang Feng passed by a newsstand that sold sausages better than magazines.

The first wave of grilled sausages was already sizzling and glistening, not to make people feel fat, but to smell the aroma of meat. Jiang Feng hesitated for a moment, then walked decisively towards the grilled sausage, deciding to eat a grilled sausage before eating the pancake fruit.

"Boss, here's a grilled sausage." Jiang Feng skillfully scanned the QR code to pay, and out of the corner of his eye, he caught sight of the glossy "Zhiwei" in the corner without opening the cover.

Hey, poor "Zhiwei", last year's periodical is actually sold until this year.

Jiang Feng lit a piece of wax for "Zhiwei" in his heart, and the sausage was grilled. He bit into it and the juice splashed all over his mouth, and he was about to turn around and leave when he suddenly realized that something was wrong.

Didn't the newsstand last year's "Zhiwei" be contracted by Taifeng Building?

Jiang Feng took a closer look, and there was indeed something wrong. The cover of this Zhiwei book was not Taifenglou, it was very strange, and Jiang Feng had no image at all.

It's all because Xu Cheng is rich and self-willed. The cover of the magazine only has a picture and the name of the magazine without other words. If you want to tell which issue it is, you can only look at the side and the back.

"Boss, how old is this "Zhiwei"? Why haven't I seen it before?" Jiang Feng asked.

The owner of the newsstand glanced at the magazine and said, "This is the latest one. It just arrived this morning."

Jiang Feng:! ! !

Xu Ace Pigeon is no longer a pigeon!

Because there was a selection of famous chefs last year, Xu Cheng had to write countless reviews, and "Zhiwei" has not had any news. Everyone thought that this issue of "Zhiwei" must be pigeons. After all, Xu Cheng had already exceeded his workload last year, and the first issue of pigeons was normal.

Unexpectedly, "Zhiwei" was published normally!

Still quietly published the day before New Year's Eve.

"Thank you for a copy." Jiang Feng paid decisively, took a copy, and read it as he walked.

This issue of "Zhiwei" is very thin and not very long. Jiang Feng glanced at the catalog first and found that there were only 9 articles, which should be the shortest "Zhiwei" in history.

Although the length is small, the gold content is not low at all.

Although there is only one article by Xu Cheng, it has a full 17 pages including the picture above, which is a super double, and one article is better than five.

Jiang Feng walked to the pancake and fruit stall, started to line up, and turned to Xu Cheng's article.

The title is impressive: Watching Good Taste China-US Chef King Competition Finals.

Jiang Feng: Yo ho.

Boss Han's advertisement this time is very tough.

This seventeen-page essay is not only tough in advertising, but also hard in content. Xu Cheng's writing style has rarely returned to the early realism. He no longer uses gorgeous rhetoric and many parallel sentences to fill the space. The words and sentences describing the food are the most simple words. Although there are still a lot of nonsense, they are full of sincerity.

"According to the publication time of this magazine, it should have been about ten days since the previous Good Taste China-US Kitchen King Competition, but this review was written by me on the second day after the competition. It is actually my most recent review. A review that is sincere, emotional, and painstaking. It has been revised six times before and after, all based on the feelings at the time, and it was completed in one go. After writing the entire review, I write this opening article without shame. Forget readers, don’t laugh.”

"If you readers have watched this competition, which has been called the pinnacle of the chef world in the past two decades, you must be familiar with the four dishes and the two chefs I will write today. If you haven't watched it, then I strongly recommend it. Look, this is definitely an unprecedented culinary feast. If you are patient, I recommend you to watch the full version of the live recording of the final. If you don’t have so much time, you can watch the post-editing variety show version. (Presumably published in this magazine The variety show was already online when it was published)”

"I've said so much nonsense, let me talk about the main topic. I don't want to make too many descriptions of the two chefs in the finals. Chef A Nuo, who is ranked third in the list of famous chefs, and Mr. Jiang Feng, who is ranked sixth in the list of famous chefs. This You can easily find dozens of information about the two top chefs, but you may have never heard of the four dishes I will write today, and it is difficult to find them even on the Internet.”

"These four dishes are: Jiangshi ginseng soup, Jinyu cabbage, nameless soup and nameless chowder. The names of the latter two dishes are not my random translations, but their real names (unknown soup and unknown chopsuey). At first I heard I was also surprised when I heard the name, but after listening to the explanation of the producer, Chef Arnold, I understood. The reason why these two dishes have such weird names is because they are the family dishes of Chef Arnold. He was taught by his father. Chef Arnold’s father is also a well-known chef who once worked in a Michelin-starred restaurant. These two dishes are his specialty, but because the production process is too cumbersome and the ingredients are cheap, they are not suitable for sale. It is well-known and well-known.”

"Mr. Jiang Feng's two dishes are similar in tune and equally effective. They are both passed down by his fathers, but his history of these two dishes is even longer. Jiang's ginseng soup can be traced back to the early years of the last century, and was once a part of Jiang's cuisine. The signature dish has attracted countless diners. Jinyu cabbage is relatively unknown. Like Chef Arnold's dishes, it is little known because the steps are too complicated and not suitable for sale. It only appears as the finale dish on Jiang's New Year's Eve dinner table. For Jiang Feng It means a lot to the players.”

"These four dishes are different but have many things in common. The biggest thing in common is that they all taste delicious. I think I have tasted all the delicacies in the world. I used to think that I can taste the best delicacies in the world. I have tasted all of them, until the day of the finals when I tasted four dishes in a row, I realized that I was just a frog in a well, and I felt that I had seen the whole picture."

"Having said so much, it must have aroused everyone's curiosity. I want to know who these four dishes are so sacred that I can admire them so much. Now I will give you a detailed explanation and share these four unknown dishes with you. When will I be able to taste the peerless delicacy for the second time."