Chapter 214: *Zhi Wei* Publication (Zhi Wei content, can skip if you don't like)

January 2nd, a day destined to be remembered by all employees of Huang Ji.

Under normal circumstances, this plain and ordinary New Year's Day holiday should have been the 5th day of Qin Huai researching hundred-fruit filling and rolling over, the 2nd day of Huang Ji enjoying high passenger flow on New Year's Day, the 4th day of countdown to Chen Huihui's vacation, and the day when old guests living around complained about why there were so many people during the New Year, and what would happen when the New Year came, while moving benches and sitting on the side to eat gossip, strongly watching the day of arguing.

But a small episode changed all this.

*Zhi Wei* was published!

*Zhi Wei*'s opening big issue was actually published on January 2nd!

As usual, when Qin Huai walked into Huang Ji before 8 o'clock, he found that Huang Ji was simply noisy and lively.

It wasn't even the back kitchen that was lively; it was full of people as soon as he entered the door.

When Qin Huai first stepped in, he thought his eyes were dazzled, and subconsciously rubbed his eyes, thinking how the guests queuing outside lined up into the restaurant.

He knew the passenger flow was large during the New Year's Day holiday, but no matter how large it was, it couldn't line up into the restaurant before opening for business!

Qin Huai rubbed his eyes.

The next second, Dong Shi was like a cheerful golden retriever, grabbing the *Zhi Wei* that didn't have time to close with both hands and pouncing on Qin Huai, directly pasting the magazine on his face.

"Qin Huai, *Zhi Wei*! You are on *Zhi Wei*! Master is also on it! Huang Ji is on it, Huang Ji finally got on *Zhi Wei* again, the latest model, look at the latest model, a full 4 pages!" Dong Shi said incoherently, dancing with his hands and feet, seeming to want to make Qin Huai understand his excitement through actions.

"I know." Qin Huai nodded, signaling Dong Shi not to be excited first, "Didn't everyone know about Huang Ji getting on *Zhi Wei* since the day of the interview?"

That day Xu Cheng was full of talent, went home and wrote the manuscript overnight and posted it on Weibo, wanting to pigeon it was impossible.

"Different, this is different!" Dong Shi grabbed *Zhi Wei* hard, his finger joints turning white because of excessive force, "This is *Zhi Wei*, printed! Opening big issue! Cover! 4 pages!"

Qin Huai indicated that he saw the dough fruit on the cover.

The photo was taken well, it looked very delicious.

Dong Shi looked at Qin Huai, who was still very calm and whose face was full of not knowing why he was excited, and almost grabbed his arm and roared at him: I hate you for being a block of wood.

Dong Shi could only stuff *Zhi Wei* to Qin Huai: "Look at it yourself."

Then pounced on another chef who was holding *Zhi Wei* and ran into Huang Ji excitedly.

"Did you see it? Cover! 4 pages! I didn't catch up with Huang Ji getting on *Zhi Wei* last time, this time I can be considered to have brought glory to my ancestors, hahahahaha!"

"Saw it, a full 4 pages!"

Qin Huai:?

Qin Huai truly didn't understand why everyone was so excited?

This wasn't a sudden surprise; didn't everyone know long ago that Huang Ji was going to get on *Zhi Wei*, and it was the cover?

Qin Huai opened *Zhi Wei*, and the first article was Huang Ji's column, with the lineup full.

Qin Huai hadn't started reading yet when Zheng Da's loud voice came from outside the door. Zheng Da, who rarely appeared in Huang Ji in the morning, was dressed in a suit and leather shoes, looking like a domineering elite, his waist straight, followed by several assistants moving boxes into Huang Ji.

"Hahahaha, everyone is here! Did you see *Zhi Wei*? I bought 300 copies here; everyone can take two or three copies back to give to relatives and friends when getting off work today. Is Qin Huai here? Ah, Xiao Qin is here."

Zheng Da walked to Qin Huai happily, and seeing that Qin Huai only turned to the first page and knew he hadn't read much, hurriedly said: "Xiao Qin, you read first, I'll be responsible for breakfast this morning, Master Zheng!"

"Such a big happy event, let's eat Four-Joy Tangyuan this morning! Siyuan, Siyuan, are you in the kitchen? Stop wrapping your wontons, come and wrap Tangyuan with your dad."

Hearing the two words Tangyuan, several chefs who had been fearless and wanted to taste how unpalatable the hundred-fruit filling Four-Joy Tangyuan made by Qin Huai's trio was every day turned green.

Qin Huai was happy that Zheng Da, who had been closed for a few days, decided to show his hand, didn't fight with him for the job of making breakfast, and read the food review first.

Speaking of which, Qin Huai hadn't actually read *Zhi Wei*.

Huang Anyao had told him quite a bit, Xu Cheng's writing style, how to water the text, and which method to use to water the text were all popularized.

At the beginning, it was Xu Cheng's standard opening.

'I believe that when many readers buy this magazine and see the cover, the first reaction must be whether Master Huang Shengli of Huang Ji Restaurant has improved his culinary skills again, developed what amazing new dishes, and whether he can overcome his back injury and break his historical best ranking in the next selection of the famous chef list. Here I have to regretfully tell everyone that the content of this article is not what everyone thinks, and the focus I want to introduce is not savory dishes, but pastry snacks that rarely appear in *Zhi Wei*.'

'Speaking of Chinese snacks, I believe the first reaction of many of my loyal readers is Zhi Wei Ju in Hangcheng. When I first founded *Zhi Wei*, many friends once thought that I had purchased shares in Zhi Wei Ju, otherwise it would be difficult to explain why 11 out of 13 articles were masters from Zhi Wei Ju when I wrote the special issue on pastry snacks. To this day, if a friend asks me where it is better to eat snacks, better, I will still enthusiastically recommend Zhi Wei Ju to friends; this is the well-deserved number one pastry restaurant.'

'Alright, the advertisement for Zhi Wei Ju ends here. But if a friend says that Zhi Wei Ju's reputation is big enough, he is tired of eating, and wants to eat other pastry snacks worth tasting, is there any recommendation? Now I will recommend Huang Ji Restaurant to him.'

'Believe me, as long as Master Qin Huai is still in Huang Ji Restaurant for one day, his signature snacks are absolutely worth every guest booking a plane ticket to a city near Gusu, queuing for several hours, and eating a delicious wine-brewed bun and a Three-Ding Diced Baozi. If your luck is good enough, or you happen to know Master Qin, you might even be able to eat his exclusive snack, dough fruit.'

'This snack, although the combination is strange, the name is strange, and the method is strange, the taste will definitely make every guest who takes the first bite widen their eyes in surprise. Because this snack, which looks like a dough fruit pinched by a three- or four-year-old child, thrown into red vegetable juice to roll randomly, and then graffiti-created, is extremely ugly, and has a taste far beyond its styling.'

'It is a wonderful snack composed of dough fruit skin and bun filling. Before eating this snack, I never thought that carrot puree and meat filling could have such a wonderful and perfect combination. Readers who don't like carrots shouldn't be disappointed, because this snack is specifically created for a picky guest who doesn't eat carrots.'

'Before telling the story, I must first praise the taste of dough fruit. Eating this snack is like the first time I watched my son draw years ago; at first glance, I felt it was simply incomprehensible, and the child's casual graffiti work didn't need to be looked at carefully. But when you are willing to understand a little bit and take the first bite, you will find that this seemingly messy work is actually full of the creator's heart and ingenuity, and its imaginative creativity will make every so-called insider who thinks they know a little bit click their tongues in wonder.'

'This is a wonderful combination.'

'Hu Luobo puree and meat filling are wrapped around each

I have rarely seen such a perfect meat filling in a snack, and I have never seen a snack with such complex production technology and such high difficulty.

The filling for Guo'er needs to be stir-fried to render the oil and bring out the fragrance, and then stewed to thicken the sauce. When stir-frying, it even requires the Shandong cuisine secret technique of the great spoon flip. If I hadn't seen it with my own eyes, I wouldn't have believed this was the production process for a snack filling.

Seeing this, I believe some readers are already surprised that Master Qin can even do the great spoon flip. Don't be surprised; if Master Qin were so proficient in savory cooking, this article would be an individual interview with Master Qin, not an interview with Huang Ji Restaurant.

The filling part of Guo'er is the responsibility of Master Huang Shengli, a well-known savory chef who ranks 37th on the famous chef list. I believe the gold content of the filling he is responsible for needs no further comment. This is also the part of this snack that surprised me the most; this is a snack completed by the cooperation of a savory chef and a pastry chef. The division of labor is clear, and each has its own merits. Master Huang Shengli is slightly ahead in the savory part due to his excellent culinary skills, but Master Qin's pastry skills did not hold Guo'er back either. This kind of cooperation mostly appears between master and apprentice; in the chef industry, the inheritance of techniques and years of tacit understanding between master and apprentice can allow them to cooperate better.

And the cooperation between Master Qin Huai and Master Huang Shengli is even more unexpected to me, and even more in line with the tone of this snack.

Unconventional.

No one stipulates that you can't wrap bun filling in the skin of a flour fruit, and no one stipulates that bun filling can't be wrapped in other skins, but no one does it. Because this approach is really unconventional, but sometimes creating an excellent snack requires a little unconventionality.

After talking about snacks for so long, I believe many readers can't wait to see the story behind the snack. Guo'er happens to have a wonderful story; dear readers, please be patient and watch me tell it slowly.'

Qin Huai scanned the story that was just padding and skipped it.

As Huang Anyao said, Xu Cheng loves to write stories in food reviews, and also likes to use metaphors, parallelism, and other techniques to pad the word count, but Qin Huai has to admit that Xu Cheng definitely put his heart into this article.

Long enough.

A full four pages of paper, with only 3 pictures (Guo'er, fermented rice steamed buns, and three-diced buns respectively), and the font was not deliberately made bold and large; the quantity is definitely large enough.

Qin Huai even suspected that Xu Cheng's so-called "finishing the whole article in one go when he went back that night" was his own bragging. He should have only written the outline that night, and the "seeing the dragon but not the tail" of the past few days was actually him holed up in the hotel writing the article.

Xu Cheng used the writing style of romance novels and cool novels to write about the birth of Guo'er and Qin Huai's experience in learning to cook.

Readers who bought this issue of "Zhi Wei" earned it; for the price of one food magazine, they saw food reviews, romance novels, and genius-style cool novels at the same time.

Qin Huai had subtly mentioned during the interview whether the focus of the article could be placed on Huang Ji, mentioning him less and Huang Ji more.

Xu Cheng did it.

He didn't mention Qin Huai much, basically using "Master Qin" instead.

Regarding this, Qin Huai has 6 points to say.

At the end of the article, Xu Cheng made a simple summary.

'Huang Ji is a very old-fashioned, standard master-apprentice inheritance-style restaurant. While old-fashioned, it is also very novel. At Huang Ji, I not only saw standard master-apprentice inheritance, but also saw the unreserved help and guidance from seniors to juniors.

Master Qin is a very young chef who was lucky enough to meet Master Huang Shengli and Mr. Zheng Da when he needed guidance without a master. In the interview, Master Qin expressed his respect and gratitude for these two senior masters to me many times, and I also saw the cherishing of talent and tolerance from these two masters.

Perhaps this is the plot of "a thousand-mile horse meeting a Bole" that everyone loves to see. There may only be one thousand-mile horse, but there can be two Boles.

Considering that Master Qin has his own business and is here at Huang Ji Restaurant for exchange and learning, his time staying at Huang Ji Restaurant to make snacks may not be very long. But I believe that in such a positive atmosphere of exchange and learning, the learning and exchange between Master Qin and Huang Ji Restaurant will not be a one-time thing. Perhaps in the next few years, we can often see Master Qin at Huang Ji and eat limited-edition snacks created by the cooperation of savory and pastry chefs.

Finally, Mr. Huang Shengli asked me to help Huang Ji Restaurant advertise. Through "Zhi Wei", I would like to inform the vast number of diners that his waist has recovered, and he will soon resume his position as the head chef of Huang Ji Restaurant. We welcome the vast number of diners to come to Huang Ji to order New Year limited-edition set meals during the New Year period, and there will be New Year limited-edition snacks with the meal.'

Qin Huai finished reading the article.

He looked up and heard Zheng Da's sonorous voice in the kitchen: "Siyuan, see, your father's name appeared a full 7 times in this article."

"I don't want to show off anything either; I'll let you and Xiao Qin see my true strength later. I really don't know how to make that hundred-fruit filling, and I haven't been running away from the battle these past few days. I'm just a person who likes to research by myself at home. You'll be able to eat the results of the research later."

"Having said that, Siyuan, you're not young anymore. You've been busy researching snacks for the past few months and haven't had time for blind dates. I've been communicating more with Boss Su of Zhi Wei Ju these past two days, and guess what? He actually has a daughter who also makes snacks. I think you two are a match made in heaven. When are you free? I'll make an appointment with Boss Su for you two to meet."

"It just so happens that I'm also going to Zhi Wei Ju to meet those master chefs. They say I'm not doing my proper job and am unconventional, but didn't I still bring up a powerful apprentice?"

Zheng Siyuan:...

Dad, does accepting an apprentice no longer require the apprentice's own approval?

"By the way, there's one more thing. I originally wanted to ask your Master, but he hasn't come yet. I saw at the end of the article that the New Year set meal has limited-edition snacks. Isn't Xiao Qin going home for the New Year? Where would he have time to make the New Year set meal? Could it be that you are making the snacks for the set meal? I remember you have been researching that "great spoon flip" recently; when did you learn new snacks? It can't be Four Joys Tangyuan, right?"

"Dad, is there a possibility that you are the one making the New Year limited-edition snacks?"

Zheng Da: "Huh?!"

Just as Qin Huai was about to go to the locker room to change clothes, Foreman Cao rushed in from the outside, clutching "Zhi Wei" excitedly, forgetting to even close the main door.

"It's exploded, it's exploded!"

"Since 7 o'clock this morning, the phone has been blown up!"

"From within the province, outside the province, Southeast Asia, and across the ocean, they are all calling to ask about Guo'er!"

"Asking how to sell this snack? Do you need to order a set meal or get a membership card? Can you book in advance? Master Xiao Qin... no, Master Huang! Where is Master Huang?"

"Master Huang hasn't arrived at the store yet at such an important time?!"

"Master's phone has also been blown up; they are all old customers calling to ask if they can book Guo'er. Now Master and Brother Anyao are still at home answering the phone." Dong Shi took over.

Foreman Cao walked around in circles excitedly: "We have to hold a meeting to study how to sell Guo'er. This snack must be limited; hold a meeting, yes, we must hold a meeting!"

"Xiao Dong, tell me when Master Huang comes; I have to grab him and Master Xiao Qin to hold a meeting together!"

"Our Huang Ji is going to restore its past glory this time!"

(End of chapter)