January 2nd is a day destined to be remembered by all Huangji employees.

Under normal circumstances, this ordinary New Year's Day holiday should be Qin Huai's 5th day of research on mince filling overturning, Huang Jixi's 2nd day of high passenger traffic on New Year's Day, and Chen Huihui's 4th day of holiday countdown. Regular diners living in the surrounding area are complaining

Why are there so many people celebrating New Year’s Day?

It was fine after the Chinese New Year, so I moved a bench and sat on the side to eat melon, and watched the quarrels with all my strength.

But a small incident changed everything.

"Zhiwei" is published!

The new year's issue of "Zhiwei" was actually published on January 2!

As usual, Qin Huai walked into Huangji before 8 o'clock and found that Huangji was full of people and lively.

It's not even the back kitchen that's busy, it's full of people as soon as you walk in.

When Qin Huai just stepped in, he thought he was dazzled. He subconsciously rubbed his eyes, wondering why all the customers lining up outside were queued in.

He knew that there would be a lot of traffic during the New Year's Day holiday, but no matter how big it was, he couldn't queue up inside the restaurant before it opened for business!

Qin Huai rubbed his eyes.

The next second, Dong Shi was like a cheerful golden retriever. He grabbed the copy of "Zhiwei" that he couldn't close in time and rushed towards Qin Huai, directly smearing the magazine in his face.

"Qin Huai, "Zhiwei"! You are on "Zhiwei"! Master is also on it! Huang Ji is on it, Huang Ji is finally on "Zhiwei" again, the latest version, please read the latest version, it has 4 pages!"

Dong Shi spoke incoherently and danced, as if he wanted to let Qin Huai better understand his excitement through his movements.

"I know." Qin Huai nodded and signaled Dong Shi not to get too excited, "Didn't everyone know that Huang Ji was going to be on "Zhiwei" on the day of the interview?"

Xu Chengcai was so full of thoughts that day that he went home all night to write and post on Weibo, but he couldn't even think about it.

"It's different, this is different!" Dong Shi grabbed "Zhiwei" hard, his finger joints turned white from the excessive force, "This is "Zhiwei", printed! The new year's big issue! Cover! 4 pages!"

Qin Huai said that he saw that the photo of the fruit on the cover was well taken and looked delicious.

Dong Shi still looked calm, his face was full of Qin Huai who didn't know he was excited, he almost grabbed his arm and yelled at him, "I hate you for being a piece of wood."

Dong Shi could only push "Zhiwei" to Qin Huai: "Read it yourself."

Then he pounced on another chef who ran into Huang Kee excitedly with "Zhiwei" in his hand.

"Have you read it? Cover! 4 pages! I didn't catch up with Huang Ji last time he published "Zhiwei", but this time I can be regarded as a proud ancestor, hahahahahaha!"

"I read it, there are 4 pages in total!"

Qin Huai:?

Qin Huai really doesn't understand why everyone is so excited?

This is not a sudden surprise. Huang Ji is going to be on "Zhiwei", or isn't everyone already aware of the cover issue?

Qin Huai opened "Zhiwei", and the first article was Huang Ji's column, which was full of pages.

Before Qin Huai started to look, Zheng Da's loud voice came from outside the door. Zheng Da, who rarely appeared in Huangji in the morning, was in a suit and leather shoes. He looked like an elite boss, with his waist straight, and several assistants followed him to Huangji.

Remember to move boxes.

"Hahahaha, everyone is here! Have you read "Zhiwei"? I bought 300 copies here. When I get off work today, each person will take two or three copies back to give to relatives and friends. Is Qin Huai here? Ah, Xiao Qin is here

ah."

Zheng Da walked up to Qin Huai with great joy. When he saw Qin Huai, he had just turned to the first page and knew that he hadn't read much yet. He quickly said: "Xiao Qin, you read first. Master Zheng and I will be responsible for breakfast this morning!"

"It's such a happy event, I'm going to eat Sixi Rice Balls this morning! Siyuan, Siyuan, are you in the kitchen? Stop making your wontons, come and make rice balls with your dad and me."

Hearing the word glutinous rice balls, the faces of several chefs who have been fearless in death these days and want to taste the delicious Sixi glutinous rice dumplings with mint filling made by Qin Huai and his three people every day turned green.

Qin Huai was naturally happy to hear that Zheng Da had decided to show off his skills after a few days of seclusion at home. He didn't compete with him for the job of making breakfast, but read the food reviews first.

Speaking of which, Qin Huai has actually never watched "Zhiwei".

Huang Anyao had told him a lot about Xu Cheng's writing style, how to do hydrology, and what methods he usually used to do hydrology.

The beginning is Xu Cheng's standard opening.

I believe that when many readers bought this magazine and saw the cover, their first reaction must be whether Master Huang Shengli of Huangji Restaurant has improved his cooking skills and developed some amazing new dishes. The next celebrity chef selection

Can he overcome his back injury and break through his best ranking in history? I regret to tell you that the content of this article is not what everyone thinks, and the focus of my introduction is not the red dishes, but

It is a white snack that rarely appears in taste.

When it comes to Chinese dim sum, I believe that many of my loyal readers will first think of Zhiweiju in Hangzhou. When I first started Zhiweiju, many of my friends thought that I had purchased shares of Zhiweiju. Otherwise, it would be difficult to explain why.

I'm writing Baiban Dim Sum

In the special issue, 11 of the 13 articles were written by chefs from Zhiweiju. To this day, if a friend asks me where is a better place to eat dim sum, I will still enthusiastically recommend Zhiweiju to my friends. This is a well-deserved recommendation.

Case No. 1 Restaurant.

Okay, that’s it for Zhiweiju’s advertisement. But if a friend says that Zhiweiju’s reputation is big enough and he is tired of it and wants to eat some other Baihan dim sum worth trying, do you have any recommendations? Now I will

Recommended Wong Kee Restaurant to him.

Believe me, as long as Master Qin Huai Qin is still at Huangji Restaurant for a day, his signature dim sum is definitely worth booking a flight ticket to a city near Suzhou and waiting in line for several hours to eat a delicious fermented steamed bun and a sandwich.

Bao. If you are lucky enough, or happen to know Master Qin, you might even be able to eat his exclusive snacks.

Although this snack has a strange combination, a strange name, and a strange recipe, the taste will definitely make every guest who takes the first bite open their eyes in surprise. Because this snack looks like a three or four-year-old child holding a chef's hand.

Throw the apple noodles into the beetroot juice and then doodle randomly to create an extremely ugly snack, which has a taste that far exceeds its appearance.

It is a wonderful snack composed of noodle peel and steamed 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, don’t be disappointed.

Because this snack was specially created for a picky customer who doesn't like carrots.

Before telling the story, I want to praise the taste of the fruit. Eating this snack is like watching my son draw for the first time a few years ago. At first glance, I thought it was simply a child’s random graffiti.

You need to take a closer look. But when you are willing to understand a little bit and take the first bite, you will find that this seemingly random work is actually full of the creator's intention and ingenuity. The unconstrained creativity contained in it will make every person

The so-called experts who think they know a little bit are amazed.

This is a wonderful combination.

The carrot puree and the meat stuffing are wrapped around each other and wrapped in the gravy. A few diced bamboo shoots are mixed in to add a crispy texture. In this stuffing,

It's hard to taste the unique flavor of carrots. Instead, it's a tolerant sweetness, mixed in the gravy, like an excellent sweet condiment. The ingredients are so delicious, and the meat filling, which is the protagonist, goes without saying.

I have rarely seen such perfect meat fillings in dim sum, and I have never seen dim sum with such complicated and difficult production techniques.

The filling of Guoer needs to be stir-fried and stir-fried with oil until fragrant, and then simmered to reduce the juice. When stir-frying, you even need to use a large turning spoon, which is a unique skill of Shandong cuisine. If I hadn’t seen it with my own eyes, I wouldn’t have believed it.

The process of making dessert fillings.

After seeing this, I believe some readers have been surprised that Master Qin would actually flip his spoon. Don’t be surprised, if Master Qin is so proficient in red cases, this article will be a solo interview with Master Qin, not an interview at Huangji Restaurant

.

Chef Huang Shengli is responsible for the filling part of the fruit. A well-known red chef who ranks 37th on the celebrity chef list is responsible for the filling.

I believe there is no need to say more about its gold content.

This is what surprised me the most about this dim sum. This is a dim sum made by the cooperation between the red case chef and the white case chef. There is a clear division of labor and each has its own merits. In the red case, Master Huang Shengli is slightly ahead with his excellent cooking skills, but Master Qin’s

Bai An did not hold Guoer back either. This kind of cooperation mostly occurs between masters and apprentices. In the chef's profession, the inheritance of techniques and years of tacit understanding between masters and apprentices can allow them to cooperate better.

The cooperation between Master Qin Huai and Master Huang Shengli is even more beyond my expectation and more in line with the tone of this dim sum.

Apostasy.

No one stipulates that the bun filling cannot be wrapped in the skin of the noodle, and no one stipulates that the bun filling cannot be wrapped in other skins, but no one will do this. Because this method is really deviant, but sometimes it creates an excellent dish

The dim sum just needs a bit of a twist.

After talking about dim sum for so long, I believe many readers can’t wait to read the story behind dim sum. Guoer happens to have a wonderful story, readers, please be patient and watch me tell it.

Qin Huai glanced at the story about the number of words "water".

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

Long enough.

There are only three pictures in the four pages (guoer, fermented steamed buns and three-pack buns), and the fonts are not deliberately made bold and large, so the volume is definitely large enough.

Qin Huai even suspected that Xu Cheng's claim that he went back that night and wrote the entire article in one go was a boast. He should have only written an outline that night. The dragon that had disappeared a few days ago was actually writing the article in the hotel.

Xu Cheng used the writing method of romance novels and refreshing novels to write about the birth of Guoer and Qin Huai's experience of learning to cook respectively.

Readers who bought this book "Zhiwei" have made a profit. For the price of a food magazine, they can read food reviews, romance novels and genius novels at the same time.

During the interview, Qin Huai tactfully asked if the article could focus on Huang Ji, mentioning him less and mentioning Huang Ji more.

Xu Cheng did it.

He didn't mention Qin Huai much, and basically replaced him with Master Qin.

Qin Huai has 6 points to say about this.

At the end of the article, Xu Cheng made a brief summary,

Huangji is a very old-fashioned, standard master-disciple inheritance restaurant. It is old-fashioned and very novel at the same time. In Huangji, I not only saw the standard master-disciple inheritance, but also saw the seniors sparing no effort to help and help the younger generations.

guide.
To be continued...