Chapter 196: Huang Ji is really lively today

Qin Huai spent ten minutes convincing Zheng Siyuan that this secret recipe of imagining that he had a system must vary from person to person, and that it was suitable for himself but not for Zheng Siyuan.

Because he really had one.

Zheng Siyuan was not a very stubborn person. After hearing that Qin Huai had been imagining since he was a child, had a foundation, and was a childhood skill, he gave up this evil practice method.

Continue to work.

Zheng Siyuan's sudden thirst for knowledge scared Qin Huai so much that he felt that he had to look at people when telling the truth in the future.

He was a master of lies, and his truth was too much like a lie. In the future, this kind of truth that blurted out could just deceive Luo Luo, and for honest people like Zheng Siyuan, it was better to tell some lies.

Qin Huai continued to make *san ding bao*.

Very rhythmic production.

For every two batches of *san ding bao* dough he kneaded, he had to knead a batch of fermented rice bun dough. Then, during the gap of the first fermentation of the fermented rice bun dough, he processed the filling of the *san ding bao*, and by the way, watched how the helper watched the heat.

Now that Huang Anyao was not in the back kitchen, the helpers who could move their hands by the stove in the kitchen, one by one, had a heat level stronger than Qin Huai's, and their cooking methods and state were worth learning and borrowing from Qin Huai.

Qin Huai held a heart of learning to learn from the helper, making the nameless helper nervous, and his hands were shaking.

Qin Huai was now the signboard of Huang Ji's white-case snacks.

The chef circle was seriously disconnected. Red-case was slightly better, and the masters of each family could barely count as having a heritage. White-case was really desolate, the old and the new were not connected, and there was no successor.

This point could be seen from the ranking of the Famous Chef Record.

The first famous chef was a Chinese chef, and the tenth was also a Chinese chef. In the top 30 with the highest gold content, there were still a few active Chinese red-case masters who could be counted.

But there was not a single white-case.

The most famous white-case master of Does Zhi Wei Ju was ranked 41st in the last Famous Chef Record.

But in terms of the total number, the number of red-case chefs in the top 100 of the Famous Chef Record was not much more than white-case. Many masters of Does Zhi Wei Ju were on the list, and the ranking was not too ugly, between 50-70, but there was not a single top one.

In the Chinese culinary circle, white-case was weak, and red-case crushing white-case was a recognized fact.

No matter how unhappy Zheng Da was, he could only withdraw from the ranking of the Famous Chef Record and not see it as clean. He couldn't slap the ranking on Xu Cheng's face and question him, what kind of thing did you rank, where is my craftsmanship worse than Huang Shengli's?

If you want to explain why there is such a big difference between the two, there are many reasons. For example, in the early years, everyone's living conditions were not very good, and what they pursued was good dishes with big fish and big meat, and they didn't pay much attention to snacks.

Because of war and other reasons, the craftsmanship was seriously disconnected, many snack recipes were lost, ancient snacks could not be restored, and the heritage was broken.

There are many reasons, but every chef knows in his heart that no matter how many reasons he says, no matter how many seemingly reasonable excuses he makes, the dishes themselves will not lie.

Delicious is delicious, and difficult to eat is difficult to eat.

You can say that the bottom 30 of the Famous Chef Record have moisture, some people are not worthy of the name, and some people are watered up. But the top 50 of the Famous Chef Record are absolutely fair, because Xu Cheng's tongue never lies.

In the case that white-case is not good, and the only well-known restaurant in China that focuses on white-case is Does Zhi Wei Ju, Qin Huai, a wild white-case chef with good skills, appears particularly precious.

This is although very outrageous, but the fact is so.

Are Huang Shengli's cooking skills good?

That must be good.

With the drag of waist injury, he could still rank 44th in the previous Famous Chef Record, which was absolutely a recognition of his craftsmanship. But when money could be spent, customers had a choice. They could eat craftsmanship similar to Huang Shengli's in other well-known restaurants, or even better craftsmanship than Huang Shengli's.

For example, Fenyuan in Beiping, the head chef Xia Mubing is the tenth in the Famous Chef Record, the first person in active Chinese food.

This level of master, you don't even need to book in advance, you can add a table by paying double the price.

But white-case didn't have so many choices.

Zheng Siyuan and Qin Huai, such a situation where they have good craftsmanship, but one squats at the entrance of the residential area and the other squats in the community canteen, is really rare. If you want to eat white-case snacks equivalent to Qin Huai and Zheng Siyuan in other restaurants, there is basically only one choice, which is to go to Does Zhi Wei Ju.

For the customers in the Gusu area at the current stage, if you want to eat fermented rice buns, *wu ding bao*, *san ding bao*, *si xi* dumplings, crab roe *shaomai*, *guo'er*, you can only come to Huang Ji, there is no other choice.

Even if you go to Does Zhi Wei Ju, you can't eat the same fermented rice buns. Except for Huang Ji, other places can't make this taste at all.

For the customers near the Yunzhong residential area, if you want to eat...

Forget it, don't talk about it, now the customers in the Yunzhong residential area want to eat everything, and even want to die a little.

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

Among them, the gold content of Qin Huai's facade is slightly higher, because he knows many types, and the quality control is not bad, which can satisfy the needs of customers with different tastes for snacks.

For the ordinary helpers of Huang Ji, being able to be a helper for Qin Huai is, in a sense, a recognition of his helper ability.

Didn't you see that Wang Jun, Huang Shengli's personal disciple, is helping Qin Huai?

Now, Master Qin, whose status is basically equivalent to a master chef, is concentrating on learning the heat technique of the helper.

The helper's hands are really hard not to shake.

Finally, Wang Jun couldn't stand it anymore.

"Xiao He, I'll watch this side, you go help Dong Shi cut the bamboo shoot cubes."

Xiao He ran away with oil on the soles of his feet.

Qin Huai was still thinking.

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

"No." Qin Huai shook his head, "I just noticed that he has a small habit when cooking the filling."

Xiao He, who had walked to the sink to wash his hands, pricked up his ears.

"When the filling of *san ding bao* is cooked to the end, it can be said that when the juice is collected on low heat, you should cover the pot lid and simmer for one or two minutes. When he lifts the lid, he doesn't lift it directly, but first reveals a small slit to smell it before slowly lifting the lid." Qin Huai said.

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

In Wang Jun's view, this was just Xiao He's personal habit.

Every chef will have his own habits, and these habits will often accompany them for a lifetime and cannot be changed.

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

Dong Shi likes to chat while working, his attention is not concentrated, so he will prioritize finishing the work he thinks is the most difficult.

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

Of course, only Wang Jun himself knows this small habit. For so many years, he has been a transparent person in Huang Ji's back kitchen, and he is also the most ordinary and least promising among a group of personal disciples.

Not being paid attention to, naturally no one will notice his small habits.

"No problem, I'm just purely curious why it should be like this." Qin Huai said.

In the video tutorial, Jiang Weijin also had similar actions.

It's just that Jiang Weijin cooked the filling in a large pot, the kind of large pot on a rural earthen stove, and the pot lid was a heavy wooden pot lid.

Because the kitchen utensils were heavy, this action looked particularly obvious.

"Because... when I was a child, I lived in the countryside with my grandparents. Every time my grandma simmered rice, she lifted the lid like this." Xiao He passed by and said weakly, "In my grandma's words, whether it is vegetables or rice, it is only fragrant if it is simmered for one or two minutes."

"Lifting the lid like this, the heat won't run away. You can smell whether it is fragrant or not on the side. If it is not fragrant, cover it and simmer for another two minutes."

"I have been used to this for so many years. As long as it is simmered, I must smell whether it is fragrant or not."

Qin Huai felt that he was awakened.

Right, whether the filling of *san ding bao* is fragrant or not is actually very important.

Why should the bun filling be cooked? Because the cooked bun filling tastes fragrant and smells fragrant.

He can not only judge whether it is cooked well through heat, time, and the state of the filling, but also judge through the fragrance at the moment of lifting the lid after simmering.

Whether it is vegetables or snacks, they pay attention to color, fragrance, and taste. Fragrance is actually a very important part of snacks.

Many times, chefs must have a good tongue and a good nose.

Qin Huai realized it, and he felt that he had learned another small trick for cooking filling.

Qin Huai went back to knead the dough.

At 10:30 AM, Huang Ji had not yet opened for business, and the customers who had not eaten fermented rice buns for 6 days were already sitting in the lobby impatiently. For many loyal customers living nearby, it was not a secret that Qin Huai lived in the residential area opposite Huang Ji.

Qin Huai was seen by many people strolling around yesterday, and many neighbors were rubbing their hands at home early in the morning, warming up for the snatching of buns at noon.

Some with relatively wealthy wallets planned to eat a meal at Huang Ji directly at noon, eating both hot dishes and snacks.

Even some customers who lived far away and whose companies were also far away, usually relying on calling delivery riders to eat snacks, also heard the news of Qin Huai's punctual return and called delivery riders early.

The head waiter of Huang Ji skillfully entered the state of preparation for war.

In the kitchen, Qin Huai kneaded the dough and stir-fried the filling at his own pace, and his mobile phone was in his pocket, with the sound on.

Usually Qin Huai's mobile phone was placed directly in the changing room.

Huang Ji did not stipulate that mobile phones could not be brought into the back kitchen, but chefs were busy and noisy at work. Unless they were deliberately slacking off and wanted to squat in the corner to play with mobile phones, they had no time to look at mobile phones when working normally, and at most answered a phone call.

Qin Huai put his mobile phone in his pocket today because he told Chen Gong yesterday to let Chen Gong come to Huang Ji to eat snacks at noon today, and he would open a special meal for him to taste the dishes.

Although Chen Gong's side quest didn't need a special meal, it only needed to let his boss shine at his son's birthday banquet, but Qin Huai felt that it was also excellent to brush up on favorability by the way.

The annual salary of their CEO special assistants was very good.

Future can be expected.

And Chen Gong's side quest was so abstract, Qin Huai felt that this person's mental state might be more outrageous than Gong Liang's. It was very consistent with what Luo Jun and Chen Huihong said, that the spirits in the middle lifetimes were affected by the remaining memories, and were in a mental state between normal and crazy, which would appear too paranoid, and it was possible to be considered brain-damaged by people around them if they were extreme.

For spirits in this state, it was never wrong to brush more favorability.

Qin Huai let Chen Gong send him a message when he arrived.

Because he didn't know Chen Gong's taste, and it was under the guise of tasting dishes, Qin Huai prepared many kinds of special meals.

Crab shell yellow, three-topping buns, glutinous rice cakes, lard rice cakes (the rice cakes were brought by Zheng Siyuan after Qin Huai called to ask him to make them yesterday), jujube paste yam cakes, four-happiness dumplings, dream-fulfilling cakes, apple face fruit, mung bean cakes, ordinary glutinous rice steamed dumplings.

Considering that crabs were off the market now, but the quality of shrimp in Huang Ji's back kitchen was indeed good today, Qin Huai also made crystal shrimp dumplings that he rarely made on weekdays.

As for why Qin Huai was from Guangdong Province, but rarely made crystal shrimp dumplings on weekdays.

Asking is that Qin Luo doesn't like to eat shrimp.

Qin Huai's special meals were made interspersed, not delaying normal snacks.

When he started making the first few, others thought Qin Huai was tired of making *san ding bao* and fermented rice buns and wanted to make something else to change the pattern to eat at noon.

This kind of thing Qin Huai hadn't done before. He often made *si xi* dumplings to relax when he was crazy about making crab roe *shaomai*.

When Qin Huai started pinching the face fruit and looked at his mobile phone from time to time, Zheng Siyuan realized that Qin Huai might have friends coming today.

Zheng Siyuan was too familiar with this practice.

Special meal, pure special meal, large quantity and full special meal.

If you let others leave a few cups of tangerine peel tea, it would be even...

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

Before this, Qin Huai definitely wouldn't have this concern, but the customers of Yunzhong Canteen gave Qin Huai a lesson during the 6 days of vacation, telling him never to underestimate hungry customers.

They can buy anything.

"Okay." Wang Jun didn't go to Huang Jia, but went directly to the head waiter.

Zheng Siyuan asked curiously: "Who is coming to Gusu?"

"Chen Huihong?"

"It's a new friend I met on the plane yesterday. His boss wants to invite me to make snacks for his son's birthday banquet in March next year, and he came over to taste the dishes today." Qin Huai explained, "How could Sister Hong come to Gusu, Huihui hasn't been on winter vacation yet."

"If this Sister Hong comes, it won't be me opening a special meal, you also have to make 20 catties of shortbread."

Zheng Siyuan remembered Chen Huihong's amazing shortbread purchase volume.

Zheng Siyuan could only say: "Her younger brother really loves to eat shortbread."

"Do you want me to help you make face fruit?"

"You have time? That's great, Assistant Chen just sent me a message saying he can arrive around 11:30. I thought he would have to wait until 12:00 to come, I was afraid it would be too late."

On the other side, Assistant Chen just walked out of the hotel room door, sent a message to his boss to report that he was going to Huang Ji Restaurant to taste the dishes, and received a transfer of 6666 from his boss.

Boss Han Guishan said that he knew Huang Ji Restaurant, heard about it from friends, and the food was delicious. It was rare for Assistant Chen to come to Gusu, don't just eat snacks, eat some special dishes, eat whatever you want, the boss pays the bill.

Assistant Chen moved to accept the transfer, and was more determined in his heart to help the boss find a good red-case and white-case chef, so that the boss could shine at his son's birthday banquet.

Last year, in order to coax his wife to be happy, the boss added tables at Fenyuan for a month, and was ridiculed as a soil tycoon with no taste, and could only eat something good at Fenyuan, a place where you could eat with money.

The boss could swallow this breath, but Assistant Chen said he couldn't swallow it.

Boss, don't worry, Han Youxin's birthday banquet next year, I will definitely invite the chef that those people can't invite to cook!

Assistant Chen set off with high spirits.

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

"Yunzhong Xiaoqu, you have been in Gusu for a few days. I heard that you rented a house nearby. How is it? Are you used to living? Are you used to eating? The taste in Shanshan is different from ours, right?" The female director in her fifties asked with a smile.

"Director Liu, I'm used to it." Qu Jing said cautiously.

"Logically speaking, you come here for study and exchange, and you are considered new colleagues. We are going to organize new colleagues to eat and dine together. But the department has been busy for the past few days. Today is Friday, you shouldn't have a clinic in the afternoon, right?"

Qu Jing shook her head.

"That's just right, Director Liu of the heart department booked a private room at Huang Ji at noon today, let our neurology department also go to join in the fun. Yunzhong Xiaoqu, you are lucky. Master Qin of Huang Ji was on vacation some time ago, and he only returned to work today. At noon, you will definitely be able to eat the most famous fermented rice buns in Huang Ji."

"This is a specialty of our Gusu side, and you can't eat it outside." Director Liu's tone carried some pride, "It's the taste I grew up eating."

Qu Jing nodded knowingly, not quite understanding what was special about fermented rice buns, Yunzhong Canteen also sold them.

"Clean up, organize the medical records, and go to Huang Ji for dinner at noon."

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

"Because Master Qin's snacks are only sold at noon, not at night. Originally, our hospital gathered for dinner at night, but the rules changed after Master Qin came to Huang Ji, and they all gathered at noon. Don't worry, other departments are the same, it won't delay the afternoon work."

Qu Jing nodded knowingly again, feeling that the workplace was indeed unfathomable, and every place had different rules and habits.

She was right to choose to come to Gusu for study this time. After coming out, she would definitely be able to learn a lot of human sophistication. When she returned to Shanshan for the New Year, Mother Qu would definitely be happy for her progress.

On the other side, because of staying up late and oversleeping, Ouyang, who slept until 11 o'clock, yawned tiredly and studied how to go to Huang Ji from the hotel.

"Subway... the subway doesn't go directly?"

"Bus... so slow."

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

Ouyang, who cheated the start-up capital from his parents, heroically took a taxi, clicked on the taxi software, and checked the special express car.

And at the high-speed rail station, the gentle-looking middle-aged man slowly exited the station accompanied by his assistant.

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

Xu Cheng glanced at the bustling crowd, feeling that it had been a while since he had traveled so far to chase a snack master.

Before, there was no need to chase, the snacks worth eating were all in Does Zhi Wei Ju, just go.

I hope this Master Qin's craftsmanship is worthy of his hard work.

"Mr. Xu, it has been booked. But I asked, Master Qin's menu at Huang Ji is different every day. Except for fermented rice buns and *wu ding bao* which are fixed, other snacks may change. *San ding bao* is not a fixed snack."

"It's okay, I also heard that a community canteen in Shanshan made *san ding bao* very delicious, causing a sensation and a long queue, so I went specifically. Since *san ding bao* is not a fixed snack, it shows that this Master Qin has other snacks that are better."

"As long as he has two or three that can be taken out, this trip will not be in vain."

"After all, I haven't seen a new powerful white-case snack master for many years. There are only a few old masters in Does Zhi Wei Ju, and I have long been tired of eating them."

Something happened during the day, there is more later

(End of chapter) ===== CHAPTER 197 =====