Chapter 197 New Year’s Issue Xu Cheng swallowed the last bite of fruit. Lasted. Xu Cheng knew that he couldn't overeat like this for the sake of his health. When he was young, he traveled around the world and had irregular meals, which caused him to have a bad stomach now that he was older. Eat smaller meals more frequently, which is what the doctor told him. But now. Xu Cheng could only say that it shouldn't be a big problem if he occasionally disobeys the doctor's orders. Xu Cheng looked at Qin Huai. At this moment, the way he looked at Qin Huai completely changed. Before this, his attitude toward Qin Huai was that of a well-known food critic looking at young chefs, and an elder looking at younger chefs, with praise, expectations, and encouragement, but without much equality and respect.
But now, Xu Cheng has completely treated Qin Huai as a master in the industry. Looking at the entire circle of Chinese chefs, only a few master chefs from Zhiweiju can achieve A+ grade dim sum. The gap in the Bai case is too serious. Xu Cheng no longer thinks about the short food review, which is half a page long. He is now thinking about where to start when he is interviewed later, and whether the manuscript should be three pages or five. The number of pages and whether to leave a cover. There is such an amazing young chef in the Bai An circle. If he is not on the cover of "Zhiwei" for the first time, wouldn't it look like their "Zhiwei" is very tasteless? It's the end of December now, and Xu Cheng feels like he's just bursting with ideas. Before the interview even starts, all kinds of compliments are pouring out of his head. If you don’t revise this manuscript a lot, you can definitely finish it in two or three days. If you go fast, you can make it in time for the new year’s big issue in January next year. What, you said that printing and shipping the magazine takes time, and the manuscript written at the end of December will definitely not be published in the new year's issue in January. Xu Cheng said that you don't understand magazines at all. When he founded "Zhiwei", he deliberately did not set a release date for "Zhiwei" in order to delay the publication. Who stipulates that "Zhiwei" published on January 15th is not the first issue of the new year. But… Xu Cheng couldn't help but look at Qin Huai again and felt that Qin Huai was really too young. Doesn’t it seem a bit too flattering to have such a young chef appear in the new year’s issue of Zhiwei? Xu Cheng had a strong idea in his heart. He knew that the fruit that Qin Huai just handed him was a top-notch snack in the entire circle of Chinese chefs, not to mention that it was an innovative snack that combined red noodles and had a higher gold content. . But Qin Huai's cooking skills are not considered top-notch in the entire chef circle. There is no need to look around the world. There are many domestic chefs whose cooking skills are far above him in the list of famous chefs. It can only be said that compared with red case, white case has inherent disadvantages. He has seen too many white chefs, and he has also seen people with better skills than Qin Huai, but those masters with good skills are basically old men, and some have stopped working on the front line to focus on teaching apprentices. As young as Qin Huai... "Hiss—" Xu Cheng took a breath of cold air.
Under normal circumstances, the golden age of a red case chef is between 35 and 50 years old. During this period, people's physical strength and energy are at their peak. Even though the technology will continue to improve in the future, the body can no longer keep up. The white case chef is different. The peak period of the white case chef may be about 10 years longer than the red case chef. At the same time, they reached their peak period relatively late. Some were late bloomers, and many became famous in their 50s. Qin Huai is only in his 20s now. He still has more than 30 years, or even 40 years of his prime! When he thought of this, Xu Cheng's eyes turned hot when he looked at Qin Huai. Maybe now that Qin Huai is on the first issue of "Zhiwei", many people will think that Qin Huaide is not worthy of the position, but in 20 or 30 years, everyone will only praise Xu Guo for his great eye for talent! "Master Qin." At this moment, Xu Cheng stopped acting and his voice became normal, "Is it convenient to find a place to start the interview now?" Qin Huai didn't expect Xu Cheng to be so anxious. He thought Xu Cheng would have to say a few words to Huang Shengli first, or comment on the results just now, before starting the interview. Qin Huai is quite looking forward to Xu Cheng's review. From Qin Huai's point of view, Huang Anyao is already very good at speaking. Xu Cheng is Huang Anyao's idol and a world-renowned food critic. Qin Huai wants to know how A+ grade dim sum ranks among food critics. What kind of level is it in the mouth? "Of course." Qin Huai nodded. "Mr. Xu, how about we go to the 888 box where you just had dinner? There is a sofa and coffee table in the box, which is convenient for sitting." Huang Shengli suggested. Xu Cheng had no objection and nodded. Huang Shengli signaled the foreman to take Xu Cheng and Qin Huai to the 888 box, and said with a smile: "I still have a few taels of the good tea that you praised last time. When the tea is brewed, I will have it delivered." Xu Cheng paused in his steps, hesitated for a moment, and said with some embarrassment: "Tea is not necessary." "But I think you can still drink tangerine peel tea." Everyone:? "Okay, I'll have someone send it over later." Qin Huai glanced at Xu Cheng in surprise, not expecting that Xu Cheng would eat a lot in middle age. I just ate such a big fruit, and I felt like I was full. At this time, I could still drink a bowl of tangerine peel, tremella, and lotus seed soup. I am worthy of being a food critic. Practiced. Qin Huai walked quickly to Zheng Siyuan and whispered a few words. Zheng Siyuan nodded and said that he would take care of everything and Qin Huai could just concentrate on the interview. Qin Huai and Xu Cheng entered room 888. Xu Cheng's assistant did not follow them. They just handed Xu Cheng the notebook, pen and voice recorder silently, and waited outside. Xu Cheng's interview was a very traditional interview method. He recorded the interview with a voice recorder and wrote down key points in his notebook at the same time. "Master Qin, as far as I know you have your own community canteen in Shanshi City. You used to work in the community canteen. You have only come to Huangji Restaurant for study and exchange in the past month." "And I also asked about you in advance. You are from Guangdong Province. You have been staying in Qiu County before. Your family runs a breakfast shop, right?" "Yes." Qin Huai nodded. Xu Cheng's preparations were well done. "Don't be nervous, I'm just a little curious. According to my investigation, your father is just an ordinary breakfast shop chef. I have also been to Yunzhong Canteen and tasted the buns made by your father. They are very... ordinary." "So I'm very curious, what made you embark on the road of Baikan dim sum? Where did you learn the craftsmanship of Baikan dim sum?"
During interviews, Xu Cheng likes to ask chefs and the stories behind their dishes. He asks these stories not just for the sake of eating, but to combine the food with the stories behind the food. The food reviews he writes are more attractive to readers. eyeball. Why is the food review of Babao Chestnut Pigeon so famous, so popular in Southeast Asia and reprinted by newspapers in many countries? Isn’t it because the story behind Babao Chestnut Pigeon is exciting enough. This kind of plot where fellow students fight, the Taoist heart is broken, and after ten years of enlightenment, and the mastery of the secret, it can be put into a TV series and say that it can last for 30 episodes! Qin Huai didn't expect Xu Cheng to ask this when he first came up, but since Xu Cheng asked, Qin Huai of course had to tell the truth. He has already told this version to many people. He doesn't even need to organize the words, he can just speak it. "This starts from the children's welfare home where I stayed when I was a child." Xu Cheng:? "At that time..." “…” Qin Huai guessed that Xu Cheng liked to listen to stories, and as a master of lies, what he was best at was making up true and false stories vividly. Xu Cheng's expression changed from shock, to confusion, to confusion, and then he began to question, began to doubt himself, gave up questioning, and accepted numbly. Qin Huai spoke for 15 minutes and recorded for 15 minutes, but not a word was written in the notebook. Xu Cheng was completely stunned. He had interviewed all kinds of chefs over the years, from different countries, different skin colors, different races, and different cultures. No matter how different these chefs are, it is normal, reasonable and acceptable. Not the Master Qin in front of me. After hearing about Qin Huai's entire apprenticeship, Xu Cheng felt that only the part after coming to Huangji was normal. But Qin Huai's level was already very high when he came to Huangji, and he couldn't learn anything in more than a month. Now Xu Cheng has only one thought in his mind: Where can I buy the "Encyclopedia of Dim Sum"? After Qin Huai finished speaking, there was a long silence in the box. For the first time, Xu Cheng felt that he didn’t know where to start during the interview. As an excellent food critic, he is always good at exploring the stories behind the dishes by starting from a chef's circumstances, apprenticeship, and dishes he is good at. But today's situation was so complicated that he didn't know where to start. He didn't even know how to choose a title. "The director of the children's welfare home asked the children to do these things, and 10 years later the children were extremely grateful..." "The high school students in Qiu County were all late for class, and the truth behind it turned out to be..." "The Master Behind the Rising Star in the Culinary Industry" is actually a book! 》 He runs a food magazine, not a gossip tabloid. But it was hard for Xu Cheng to let go of such a wonderful story. He had a hunch that he would probably never interview a more bizarre chef than Qin Huai in his life.
Just when Xu Cheng was silent, there was a knock on the door. Xu Cheng said, "Come in," and the foreman walked in with a dinner plate. There are two plates of dim sum and two bowls of tangerine peel tea on the dinner plate. "Mr. Xu, these snacks are made by Master Qin and processed by Master Zheng. If you are interested, you can try it. This is the tangerine peel tea you want." The foreman said with a smile and left with the dinner plate in his arms. Xu Cheng turned his attention to the snacks on the table. There are so many varieties. Crab shell roe, Sixi dumplings, glutinous rice cake, salted egg yolk shaomai, jujube yam cake, and an authentic apple-noodle fruit that I don’t know whether I got from Ouyang or from Assistant Chen. Even though Xu Cheng was full, he subconsciously picked up a crab shell with chopsticks and took a bite. generally. This was Xu Cheng's first impression of the yellow crab shell in front of him. As a crab shell roe fresh out of the pan, hot, crispy and fragrant, the crab shell roe in front of you is undoubtedly qualified. No matter from the color, taste, crispiness, or the black sesame seeds sprinkled on the surface, this is delicious, and it is absolutely impossible to buy it casually on the roadside. But this shouldn't be Qin Huai's level. Xu Cheng had just finished eating the A+ grade fruit, and he knew how amazing Qin Huai's level was. The unique combination, the magical cooking method, and the wonderful feeling that surges in the heart after eating, can make foodies from all over the world not hesitate to buy a ticket and fly to a city near Suzhou, and take the high-speed rail to travel thousands of miles. Going so far is just to eat a piece of fruit. The crab shell roe in front of me was not as good as the sandwich buns and fermented steamed buns I had eaten earlier. "Mr. Xu, these snacks are my normal level." Qin Huai said. Under Xu Cheng's surprised gaze, Qin Huai continued: "You have just heard how I learned these skills over the years. I don't have a master, so I rely solely on self-study. In a sense, both Master Huang and Master Zheng They are my masters. I am very grateful for their teachings, and I understand that they want me to present the best dim sum in front of you. ” "But the fruit you just ate is not of my true level. With my current level, I cannot make the fruit with the taste just now. Master Huang Shengli deserves a lot of credit for it." "These snacks, including the sandwich buns and fermented steamed buns you ate before, are my normal level." “It’s not as good as you think and may disappoint you.” Xu Cheng smiled: "Did you know that if you didn't say that, you might be on the cover of next year's big issue?" "Based on the snack called Guoer you just ate, coupled with your age, and the story you just told me about learning to cook, it was definitely enough to impress me. I asked Zhiwei to postpone the publication, and I wrote an article for you. A food review of less than three pages will put you on the cover of the new year’s issue and make you famous around the world.” "You must be ranked in the selection of the next celebrity chef list. Those judges are just looking at the cover. Even if you are not qualified, they will still rank you even if you are ranked 100th." "Actually, you told me at the beginning that you and Master Huang Shengli made this snack together." "You don't need to stress it again. Even if I find out later that your other dim sum is not of such a high level, it would be my fault. And as long as you don't tell me, I believe I won't find out, because there are indeed many chefs who can make a dish." The pinnacle of it.” "I believe that with your popularity in Huangji, you don't need to take the initiative to speak. Everyone, including Master Huang Shengli, will help you hide it." Qin Huai nodded: "I know, and I also know that maybe in a few years, I will really have such cooking skills. But at least today, the one who has contributed the most to the fruit you eat is Master Huang Shengli." "I'm not that eager to appear in the new year's issue of Zhiwei," Qin Huai said. This sentence is absolutely true.
Qin Huai himself is not short of money, Luo Jun's inheritance is there, and Qin Huai may not be able to earn that money even if he sells dim sum for 50 years. He didn't want to be famous that much. The business of Huang Ji and Yunzhong Canteen was already too good and couldn't get any better. No matter how good the dim sum chef was, he would be exhausted. Qin Huai continued: "If possible, I would like to ask you to write more about Master Huang Shengli and Master Zheng Da when writing my food review. Their level is far higher than mine. The dim sum I make is theirs." They all also participated.” "Do you know what the cover of the new year's issue of Zhiwei means to chefs?" Xu Cheng responded, looking at Qin Huai instead. "I think I know a little bit." Xu Cheng shook his head: "You don't know." "I'm afraid you will regret it when you find out." Qin Huai shook his head firmly: "I won't." Xu Cheng smiled. He looked at Qin Huai and said firmly: "Master Qin, you will definitely become an extremely good pastry chef." "Even if your level is not as good as I thought, you... no, I should say Huang Ji, you are worthy of being on the cover of next year's opening issue of "Zhiwei"." "After all, what impressed me was the Guoer just now. Whether the Guoer was made by you alone or jointly by you and Master Huang Shengli, it deserves to be on the cover of the new year's issue." "Otherwise, when Master Qin becomes famous in more than ten years, I will be scolded by others for being blind to gold and jade." "I am a well-known Bole who created the famous myth of Eight Treasure Chestnut Pigeons. How could I treat the sweaty horse like an ordinary horse when it was still young?" Xu Cheng turned the notebook to a new page, wrote the two characters "Guoer" on it, and held the pen in his hand: "Now, let's enter the formal interview." "Master Qin, could you please tell me what kind of snack Guo'er is, and what roles the white case and red case play in it?" “…” After an hour and a half, Qin Huai, who was talking a little dry, came out of the 888 box. Just as he was about to go downstairs to the kitchen to find Huang Shengli, he turned around and found Huang Shengli sitting in the 666 box opposite. There was not only Huang Shengli in the box, but also Zheng Da. Zheng Da said to Huang Shengli with a proud look on his face: "I must be a good teacher. You can teach me a little about the fire at most, but I teach you the serious Eight Classics and White Cases. Alas, it is not possible now in the season. If this is not possible in advance, Haven’t you caught up on crab roe shaomai in half a month?” Huang Shengli agreed in a good-tempered way: "Yes, yes, you taught me everything. From now on, you will also stir-fry the stuffing of the fruit. You must know how to turn a spoon." Well, there is a hint of yin and yang in the good temper. Zheng Da:… "Master Huang, Master Zheng." Qin Huai pushed open the ajar door, and the two of them quickly stopped talking. "It's over? How long has it been? Oh, it's almost two hours. How long did Xu Cheng interview you for? I remember one afternoon. This is too unfair!" Zheng Da began to count the time. "The interview is not over yet." Qin Huai said, "I happened to be looking for you two. It's great that you're here, Master Zheng. I was just worried that I wouldn't be able to call you in there because you wouldn't be able to make it." "Mr. Xu wants to interview you two next. Come in quickly." Qin Huai was embarrassed to say that Xu Cheng only wanted to interview Huang Shengli, and Zheng Da was the one who packed it in. No matter what, it’s coming, just stuff it in together.
Zheng Da & Huang Shengli:? "I made an agreement with Mr. Xu that the focus of this food review is not me, but Huang Ji." “And it will be the cover of next year’s big issue!” Huang Shengli:! Huang Shengli felt that his waist was completely healed and there was no problem. He jumped to his feet and walked towards the opposite side majestically. Zheng Da, who felt like he was being packed and stuffed in:… Zheng Da followed closely behind. No matter how it is packaged or not, this is the cover of the new year's issue, and it will definitely be burned at Master's grave. How could Huang Shengli be the only one to appear in such an important report! He is the white chef brought out by his master! (End of chapter)