Chapter 192 Today’s Huang Ji is really lively


    Qin Huai spent ten minutes to convince Zheng Siyuan that this imagination of having a system of unique secret recipes should vary from person to person, suitable for him but not for Zheng Siyuan.


    Because he really has it.


    Zheng Siyuan is not a very straightforward person either. When he heard that Qin Huai had been imagining since he was a child, he had a foundation and gave up this evil practice method after he was a boy.


    Keep working.


    Zheng Siyuan''s sudden pursuit of knowledge was so scared that Qin Huai felt that he had to look at people when he told the truth in the future.


    He is a master of lies, and the truth is too much like a lie. In the future, just cheat people like Zheng Siyuan, just tell some lies.


    Qinhuai continued to make three-die bags.


    Very rhythmic production.


    For every two batches of three-dip noodles, you must knead a batch of noodles with wine-making steamed buns. Then take advantage of the first fermentation of the dough of the wine-stewed steamed buns to process the filling of the three-dish buns, and then see how the helpers monitor the heat.


    Now Huang Anyao is not in the kitchen, and he can do his job by the stove in the kitchen. He has better heat than Qinhuai. His cooking techniques and state of fillings are worth learning from.


    Qin Huai learned from the helper with a learning heart. He was nervous for helper who had never had a name, and his hands were shaking.


    Qinhuai is now Huang Ji’s Baikong dim sum sign.


    The chef circle is seriously out of stock now. The Red Case is a little better, and all the masters can barely be considered as having a legacy. The white case is really desolate, and there is no successor.


    This can be seen from the ranking of the famous chefs.


    The first famous chef is a Chinese chef, and the tenth is also a Chinese chef. Among the top 30 with the highest value, there are still several active Chinese chefs.


    But there was not a single case in the white case.


    The most famous master Baikun in Zhiweiju ranked 41 in the last famous chef directory.


    But in terms of total number, there are not many red-case chefs in the top 100 famous chefs in the list of famous chefs than white chefs. There are many masters in Zhiweiju that are on the list, and their rankings are not too ugly, between 50-70, but there is not a single top one in the true sense.


    In the Chinese cooking circle, the white case is in slight momentum, and it is a recognized fact that the red case crushes the white case.


    No matter how unhappy Zheng Da was, he could only withdraw from the ranking of the famous chefs, and it was a shameless sight. You can''t just take the rankings on Xu Cheng''s face and ask him, "What are you ranking? Where is my skills worse than Huang Shengli?"


    If you want to explain why there is so much difference between the two, there are many reasons. For example, in the early years, everyone''s living conditions were not very good. They wanted to eat some good dishes with big fish and meat, and they didn''t pay much attention to dim sum.


    Due to various reasons such as war, the craftsmanship is severely cut off, and many dim sum recipes are lost, and the ancient dim sum cannot be restored, which has been cut off.


    There are many reasons, but every chef knows in his heart that no matter how many reasons you say or how many seemingly reasonable excuses you make, the dishes themselves will not lie.


    True is delicious, and bad food is bad food.


    You can say that the 30 famous chefs have moisture in the last 30. Some people have names that do not match the truth, and some people have water. But the top 50 chefs in the list are absolutely fair, because Xu Cheng’s tongue never lie.


    In the case where the Bai Case is not good, and the only famous restaurant in China that focuses on Bai Case is Zhiweiju, a wild white Case master like Qinhuai is particularly precious.


    Although it is outrageous to say this, it is the truth.


    Is Huang Shengli''s craftsmanship good?


    That must be good.


    With a back injury, he can still rank 44 in the previous famous chef list, which is definitely a recognition of his craftsmanship. But when they are willing to spend money, diners have room for choice. They can eat crafts similar to Huang Shengli in other well-known restaurants, and even better crafts than Huang Shengli.


    For example, in Fenyuan, Peking, chef Xia Muqi is ranked tenth in the famous chef list and the number one active Chinese food person.


    For masters of this level, you can even add a table to eat without making an appointment in advance.


    But there is no room for choice in the white case.


    Zheng Siyuan and Qinhuai have good skills, but it is rare for one to squat at the entrance of the community and the other to squat in the community canteen. If you want to eat dim sum of Qinhuai and Zheng Siyuan''s level in other restaurants, you basically have one choice, which is to go to Zhiweiju.


    For diners in Gusu''s current stage, if you want to eat steamed buns, five-die buns, three-die dumplings, four-happy dumplings, crab roe roasted wheat, and fruit, you can only come to Huangji, and this one has no choice.


    Even when I went to Zhiweiju, I couldn’t eat the same wine-stewed steamed buns. I couldn’t make this taste except Huang Ji.


    For diners near Yunzhong Community, I want to eat...


    Okay, let’s not talk about it anymore. Now the diners in Yunzhong Community want to eat everything, and even want to die.


    In this case, Qin Huai and Zheng Siyuan are the absolute appearances of Huang Ji.


    Among them, the Qinhuai storefront has a slightly higher gold content because it has many types and good quality control, which can meet the needs of customers with different tastes of snacks.


    For Huang Ji''s ordinary helper, being able to work as a helper for Qin Huai is in a sense a recognition of his helper ability.


    Didn’t you see that Huang Shengli’s personal disciple Wang Jun is working as a helper for Qinhuai?


    Now, Master Qin, whose status is basically the same as that of the master, is concentrating on learning the helping skills.


    It is really hard for the helper''s hands not to shake.


    Finally, Wang Jun couldn''t stand it anymore.


    "Xiao He, I''ll watch here. You go and help Dong Shi cut the bamboo shoots."


    Xiao He ran away with oil on his feet.


    Qinhuai is still thinking.


    Seeing this, Wang Jun directly asked, "Is there any problem with the filling cooked by Xiao He?"


    "No." Qin Huai shook his head, "I just noticed that he had a little habit when cooking the stuffing."


    Xiao He, who had already walked to the pool to wash his hands, raised his ears.


    "The filling of the Sand Bun is cooked to the end. It can be said that when the sauce is reduced on low heat, it must be covered with the lid and simmered for a minute or two. When he unloaded the lid, he did not uncover it directly, but exposed a small gap and smelled it before slowly uncovering the lid." Qin Huai said.


    Wang Jun felt that it might be because he was not conscious enough. He didn''t understand what Qin Huai wanted to express, so he could only ask tentatively: "Is there something wrong?"


    In Wang Jun''s opinion, this is the simple Xiao He''s personal habit.


    Every chef has his own habits, which often accompany them in their lifetime.


    For example, Huang Jia has a little obsessive-compulsive disorder. Every time he cooks and changes dishes, he must wash the pot and spatula twice, and the spatula must be drained.


    Dong Shi likes to chat while working and is not focused, so he will give priority to finishing the work he thinks is the most difficult.


    These are all small habits that everyone knows about Huang Ji’s back kitchen, and some small habits that are unknown to others. For example, Wang Jun himself does not like to eat eggplant, nor does he like to cut eggplant. Every time he cuts vegetables, he will deliberately avoid eggplant, and he will not cut it if he can.


    Of course, only Wang Jun himself knows this little habit. Over the years, he has been a little transparent in Huang Ji''s kitchen, and among the most ordinary and unrestrained disciples.


    If you don’t get noticed, naturally no one will notice his little habits.


    "No problem, I''m just a little curious about why this is the case." Qin Huai said.


    In the video tutorial, Jiang Weijin also made similar moves.


    But Jiang Weijin is a big pot for cooking fillings, the kind of pot used in the countryside earth stove, with a thick wooden pot lid.


    Because the kitchen utensils are large, this action looks particularly obvious.


    "Because... When I was a child, my grandparent and I lived in the countryside. Every time my mother stewed rice, she was so covered." Xiao He said weakly, "In the words of my mother, whether it is vegetables or rice, it will only taste good if it is stewed for one or two minutes."


    "The heat will not run away when you lift the cover like this. You can smell it first or not. If you don''t smell it, cover it and simmer for two minutes."


    "I''ve been used to it for so many years. As long as I''m bored, I must smell it first.


    Qin Huai felt that he was suddenly awakened.


    To be honest, it is actually very important whether the filling of Sandiaobao is fragrant or not.


    Why do you need to cook the bun filling? It is because the boiled bun filling tastes good and smells good.


    He can not only judge whether the cook is good by the heat, time, and state of the filling, but also by the fragrance of the moment when the cover is lifted after simmering.


    Whether it is a dish or a snack, it is all about color, fragrance and taste. Fragrance is actually a very important part of the snack.


    Many times, chefs should not only have a good tongue, but also have a good nose.


    Qin Huai realized that he felt that he had learned another tip for cooking stuffing.


    Qin Huai went back and continued to knead the dough.


    At 10:30 am, Huang Ji was open for business and diners who had not eaten wine and steamed buns for 6 days could not wait to sit in the lobby. For many loyal diners living nearby, it is no secret that Qinhuai lives in the community opposite Huangji.


    Yesterday, Qinhuai was walking around nearby and many people saw it. Many neighbors were ready to warm up the steamed buns at home early in the morning.


    Some people with wealthy wallets plan to have a meal in Huangji at noon, even hot dishes to dim sum.


    Even some people live far away, and the companies are far away. The guests who usually rely on errands to have snacks. They also heard about Qin Huai’s return on time today, and they applauded errands early.


    Huang Ji''s foreman skillfully entered the state of preparation.


    In the kitchen, Qin Huai leisurely kneaded the dough and adjusted the filling according to his own rhythm, and put his phone in his pocket and opened the sound.


    Usually, Qin Huai’s mobile phone is placed directly in the dressing room.


    Huang Ji did not stipulate that mobile phones should not be brought into the kitchen, but the chefs'' work was noisy, unless they deliberately stumbled in the corner and wanted to squat in the corner to play with their mobile phones. They did not have time to look at their mobile phones when they were at work, and at most they could answer a call.


    Qin Huai put his cell phone in his pocket today because he told Chen Gong yesterday that he asked Chen Gong to come to Huang Ji for snacks at noon today, and he gave Chen Gong a small sauce to try the dishes.


    Although Chen Gong''s side mission does not require a small meal, he just needs to let his boss shine at his son''s birthday party, Qin Huai thinks it is also great to just give him a look.


    The annual salary of the president''s special assistant is very good.


    The future is promising.


    Moreover, Chen Gong''s side mission is so abstract, Qin Huai feels that this person''s mental state may be even more outrageous than Gong Liang. It is very consistent with what Luo Jun and Chen Huihong said. In the middle of the life, it is affected by the remaining memories. Being between normal and mad will make you seem too paranoid. At extreme, it may be mentally state that people around you think are having problems with your brain.


    For monsters in this state, it is absolutely right to try out more favorable things.


    Qin Huai sent Chen Gong a message when he arrived.


    Because I don’t know Chen Gong’s taste and under the guise of trying dishes, Qinhuai has prepared many small stoves.


    Crab shell yellow, Sandianbao, Jiangmi rice cake, lard rice cake (the rice cake was prepared by Qin Huai yesterday and asked Zheng Siyuan to bring it), date paste yam cake, Sixi dumplings, Yuanmeng Shaobiao, apple noodles fruit, mung bean cake, and ordinary glutinous rice roasted wheat.


    Considering that the crabs have been off the market now, the quality of Huangji shrimp is indeed good today, Qin Huai also made crystal shrimp dumplings that he rarely makes on weekdays.


    As for why Qinhuai is from Guangdong Province, he rarely makes crystal shrimp dumplings on weekdays.


    Asked, Qin Luo doesn’t like eating shrimp.


    Qinhuai’s small stove is made interspersed, so it does not delay normal snacks.


    When he made the first few samples, others thought that Qinhuai was tired of making three-dine buns and wine-stewed buns, so they wanted to make something else to change the tricks for lunch.


    Qin Huai has done this kind of thing. When he was crazy about making crab roe and roasted wheat, he often made Sixi Dumplings and relaxed.


    When Qin Huai started to make noodles and looked at his cell phone from time to time, Zheng Siyuan realized that Qin Huai might be coming today.


    Zheng Siyuan is too familiar with this approach.


    Small stake, pure small stake, small stake with large amounts of tubes and fullness.


    If you ask others to keep a few cups of tangerine peel tea, it will be even more...


    "Brother Jun, please tell Brother Jia when the tangerine peel tea is on the shelves later and change it to the inventory. I will have a friend coming here, so I will leave a few cups for him to pack and take it away. I haven''t been at work these 6 days, and I''m afraid that if it sells well at noon, it will be sold out at noon." Qin Huai said.


    Qin Huai would definitely not have such concerns before this, but the guests of the Yunzhong Cafeteria during the 6-day vacation taught Qin Huai a lesson and told him not to underestimate hungry diners.


    They can buy anything.


    "Okay." Wang Jun did not go to find Huang Jia, but went directly to find the foreman.


    Zheng Siyuan asked curiously: "Who is here in Gusu?"


    "Chen Huihong?"


    "It''s a new friend I met on the plane yesterday. His boss wants to ask me to make a birthday party for his son in March next year. Come and try the dishes today." Qin Huai explained, "How could Sister Hong come to Gusu? Huihui hasn''t had winter vacation yet."


    "If Sister Hong comes, I won''t be a small meal. You should also make 20 kilograms of crispy cakes."


    Zheng Siyuan remembered Chen Huihong''s amazing purchase of crispy cakes.


    Zheng Siyuan could only say: "Her brother really likes to eat crispy cakes."


    "Do you want me to make noodles for you?"


    "You have time? That''s great. Assistant Chen just sent me a message saying that he could arrive around 11:30. I thought he had to wait 12 o''clock before he came, but I was afraid that it would be too late."


    On the other hand, Assistant Chen just left the hotel room door and sent a message to the boss telling him that he was going to Huangji Restaurant to try dishes now, and he received a transfer of 6666 from the boss.


    The boss Han Guishan said that he knew about Huangji Restaurant and heard from his friend that the food was delicious. Assistant Chen is a rare trip to Gusu. Don’t just eat snacks, but also eat some special dishes. Eat whatever you want, and the boss will pay the bill.


    Assistant Chen was moved to accept the transfer, and he was more determined in his heart to help the boss find a good chef for the birthday party, so that the boss could shine at his son''s birthday party.


    Last year, in order to make his wife happy, the boss added a table in Finland for a month. He was ridiculed as a local rich man with no taste and could only eat some good food in a place like Finland where he could eat with money.


    The boss could swallow this tone, and Assistant Chen said he couldn''t swallow it.


    Boss, don’t worry, next year, I will definitely invite a chef who can’t invite to you!


    Assistant Chen set out proudly.


    At the same time, in the department of the Department of Neurology in a famous private hospital, Qu Jing, who had just finished the outpatient clinic, returned to the office to sit down, and the director walked towards her.


    "Xiao Qu, you have been in Gusu for a few days. I heard that you rented a house nearby. How about it? Are you used to living? Are you used to eating? The taste in your mountain city is different from that in ours." The female director over 50 asked with a smile.


    "Director Liu, I''m used to eating." Qu Jing said with some restraint.


    "In theory, you come here to learn and communicate, which can be considered new colleagues. We want to organize new colleagues to have dinner together. But the department was busy a few days ago. Today is Friday, you shouldn''t have an outpatient clinic in the afternoon, right?"


    Qu Jing shook her head.


    "That happens. Director Liu, who is in his heart, booked Huang Ji''s private room at noon today, and let our neurology department join in the fun. Xiao Qu, you are so lucky. Huang Ji''s Master Qin was on vacation some time ago, and he just came back to work today. You will definitely be able to eat Huang Ji''s most famous wine-making steamed buns at noon."


    "This is a specialty from our Gusu, and we can''t eat it outside." Director Liu''s tone was a little proud, "It''s the taste I''ve eaten since I was a child."


    Qu Jing nodded without understanding, not very well, not very clear about the characteristics of wine-making steamed buns, some of which are sold in Yunzhong Canteen.


    "Carry up, sort out the cases, and go to Huangji for lunch at noon."


    "Director Liu, I have a question, why don''t we have dinner together at night?" Qu Jing asked.


    "Because Master Qin''s snacks are only sold at noon and not at night. Originally, our hospitals had dinner together in the evening, and after Master Qin came to Huangji, the rules were changed, and they were gathered at noon. Don''t worry, the same is true for other departments, and they will not delay work in the afternoon."


    Qu Jing nodded again, feeling that the workplace is indeed unfathomable, and each place has different rules and habits.


    She chose to come to Gusu to study this time, and she will definitely learn a lot of human feelings after coming out. When she returns to Shancheng during the Chinese New Year, her mother Qu will definitely be happy for her progress.


    On the other hand, Ouyang, who had been sleeping late and had yawned tiredly, and studied how to get to Huang Ji from the hotel.


    "The subway...the subway is not directly accessible?"


    “The bus…is so slow.”


    "Forget it, take a taxi, you have money."


    Ouyang, who cheated on start-up funds from his parents, took a taxi with a bold taxi, clicked on the taxi software, and checked the special express train.


    At the high-speed rail station, the elegant middle-aged man slowly left the station accompanied by his assistant.


    "Have you booked a private room?" Xu Cheng asked.


    Xu Cheng glanced at the bustling crowd and felt that some days he had not been so far to chase a dim sum master.


    I didn’t have to chase before, and the dim sum chefs that are worth eating are all in Zhiweiju, just go there.


    I hope that Master Qin''s skills are worthy of his running around.


    "Mr. Xu, it has been decided. But I asked about it and the menus that Master Qin put on Huang Ji every day are different. Except for the wine-stewed buns and five-dine buns, other snacks may be changed, and the three-dine buns are not fixed snacks."


    "It''s okay. I also heard that there is a community canteen in Shan City that made a very delicious meal. It caused a long queue to go there. Since the three meal bags are not fixed snacks, it means that this Master Qin has other snacks that can be made better."


    "As long as he has two or three things that can be taken advantage of, my trip will be worth it."


    "After all, I haven''t seen a new and powerful Baike Dim Sum Master for many years. There are only a few of the masters of Zhiweiju, and I''ve been tired of it after eating it."


    ?I have something to delay during the day, and there is still a delay


    ??


    ?


    (This chapter ends)