Food starts with Mapo Tofu

Chapter 333 Full of praise (seeking a monthly ticket)

After careful consideration and consideration, Chen Nian felt that it is indeed feasible to add traditional Chinese medicine to fresh fish and sheep.

Speaking of stewed mutton for aging, the only things that come to mind now are wolfberry, codonopsis, and angelica...

But if you can think of it yourself, others can naturally think it too.

The fresh fish and sheep dish itself is very traditional, so it is necessary to make some innovations based on this tradition, so naturally the traditional Chinese medicinal materials that people often use cannot be used.

Although Chen Nian majored in food, he does not have a deep understanding of traditional Chinese medicine, and he dare not use medicinal materials indiscriminately, in case some ingredients in the medicine conflict with mutton or fish, or the pepper in it , thus generating some toxic ingredients, let alone winning an award at that time, maybe I will be able to eat and drink for the rest of my life.

But now that the information is so developed, Chen Nian turned to search for some medicinal materials that can be used in Huaiyang cuisine and Cantonese cuisine, and soon the name "Gorgon" appeared in front of his eyes.

Gorgon is also a traditional Chinese medicine, but its popularity is not as high as angelica, codonopsis, wolfberry, etc., but it is also a rare good soup in the hearts of people who know it.

And Chen Nian also checked the growth characteristics of Gorgon fruit by the way, and found that Gorgon fruit is actually a relatively seasonal ingredient at this time. When I think of aging here, I am even more excited. Many Huaiyang dishes are seasonal, such as Crab, such as some vegetarian dishes, such as some fish and so on.

Therefore, this dish was quickly decided today, but after opening such a mouth, Chen Nian had a lot of thoughts in his mind.

After earnestly surfing the Internet for more than half an hour, Chen Nian finally decided on the fresh fish and sheep that he wanted to improve next. He planned to add the traditional Chinese medicine Gorgon to this dish.

Moreover, just adding traditional Chinese medicine is not enough. Chen Nian wants to make this dish more salty, so he also plans to add crab powder. As the name suggests, crab powder is the product of crabs, and the main ingredients of crab powder are crab roe and crab meat.

Everyone knows the deliciousness of crabs, and Chen Nian is also looking forward to adding crab powder to it, what kind of deliciousness can be collided.

Ask Brother Liu to send two more crucian carp and mutton tomorrow morning and afternoon respectively. As for those Chinese medicinal materials and old crabs, you have to pick them yourself.

……

In this way, the days passed day by day, and after repeated attempts, the old age finally achieved 99.5% of this dish of crab powder, Gorgon fruit, fish and sheep.

The remaining 0.5% is full of confidence that it can be fully filled in the next time.

And the day seems to have come a few days before the game.

Chen Nian had already informed the competition of his participation, and the other party was very happy when they learned that Chen Nian planned to participate.

Then he asked Chen Nian for his personal information and took the initiative to book a flight ticket for Chen Nian.

And the news that Chen Nian was going to Yangzhou to participate in the chef competition was also told to everyone in Honghong Hotel. They were very happy after hearing it. On the one hand, it was because Chen Nian was able to go out to the competition, and he was invited by others. Being invited means that Aged strength is recognized.

And as a Sichuan chef, it is worth showing off to be invited by the Chefs Association in Yangzhou.

You must know that Huaiyang cuisine is a large cuisine, and it has a lot of chefs.

On the other hand, it was because Chen Nian had told them the news now, and he also said that his dishes had almost been practiced, which meant that they would no longer have to eat fresh fish and sheep made by Chen Nian in the future.

Although this dish is very delicious, it must be admitted, but no matter how delicious it is, I can't stand eating it every day, and no matter how delicious it is, I can't stand eating it for a period of time.

Now they feel that even a bowl of seaweed and egg soup is very good.

"When the time comes, you have to compete hard and try to get the first place." Feng Honghong said, "I've already taken a look at that wall. When the time comes, all the medals and certificates you get will be hung there. Every one who comes in Everyone can see it."

Chen Nian looked at the wall that Feng Honghong was pointing at, and it was still empty, mainly because Chen Nian couldn't think of anything to hang there.

In line with the principle of preferring what is lacking, the old man temporarily left it idle, but Feng Honghong had a new idea now.

"Don't worry, I will definitely participate in it. As for the ranking, I haven't given much thought to it. After all, there are some excellent young chefs there. I, a novice who has just learned for more than half a year, can stand with them. It’s been a great honor.”

"Hahaha, Master is humble." He Hai said with admiration, what he admired most about Chen Nian was that he could remain humble no matter what: "Master, I have studied some other aspects recently, when you come back I'll make it for you to see if it can be put into the menu of our Honghong restaurant."

"No problem." Chen Nian patted He Hai on the shoulder, "I found that you are still very talented in Baian, work hard, noodles are just one type of Baian, if you want to achieve something, you still have to go Go deeper and ponder and research.”

"Thank you Master, I understand."

But in the morning of this day, Chen Nian suddenly received a call from the TV station, saying that he would come to conduct an interview at noon today. Due to the schedule, he slightly changed the time and changed it to today.

"Okay, you can just come over then, but there may be more people in the restaurant today, I don't know if it's convenient for you..."

"It doesn't matter, it's better if there are more people, and then we can shoot more lively."

Chen Nian didn't mind seeing the other party, so he himself had nothing to mind. Anyway, the interview and shooting at noon mainly focused on the atmosphere in the store and the busy scene in the kitchen, and the interviewees were only customers.

As for Chen Nian's interview, the TV station staff just said that it will be held at night.

During the busy preparation of dishes in the kitchen, it was noon soon, and the number of customers gradually began to increase, and since it had been half a month since the restaurant reopened, many people only learned the news later, so they also They all come here to eat one by one.

The store was still full, and there was a long queue outside.

Everyone in Honghong Hotel was busy without stopping for a moment.

The reporter who was arranged to interview this time was named Qian Jiajia, and her qualifications in the station were relatively deep.

And this time the filming and interview is not for the news, but for their station to make a documentary.

Although there are many restaurants in Chengdu, what they are looking for is a small but special restaurant with a good reputation, a lot of people go there, and a certain reputation on the Internet.

Therefore, Taili screened and screened, and finally selected the Honghong Restaurant where Chen Nian was located.

When Qian Jiajia came to the door of Honghong Hotel, she saw many guests here at a glance, and there was already a long queue outside the door, and there were a few uncles and aunts beside them, who seemed to be maintaining order.

This made her curious.

Signaling the cameraman to turn on the phone, she also turned on the radio.

First let the photographer take a picture of the door and the scenery on the street, and then start to shoot the crowd queuing at the door, and the guests who are eating inside through the outside door.

They talked loudly, and from time to time they picked up the dishes on the plate and put them in their mouths, and then continued to talk.

There are also some people who are clearly dressed as tourists, and their faces are also full of satisfaction.

Then she asked the photographer to face herself, and she introduced the Honghong Restaurant and the owner, Chen Nian, with a few short words, and then began to search for people to interview with her eyes.

Since it is necessary to conduct interviews, it is necessary to select people from different life backgrounds, including men and women, old and young.

Soon she set her eyes on an old man in a white shirt, gray trousers and old cloth shoes, who looked like a neighbor nearby.

In places like Chengdu and Chongqing where there are hot pot restaurants all over the place, whether it tastes good or not depends on how many of these uncles and aunts go there.

"Master, we are reporters from the TV station, and we are shooting a documentary about Honghong Hotel. May I interview you? It only takes a few minutes."

And Wu Qiufang looked at the beautiful female reporter who suddenly appeared in front of him in a daze at first, but then he realized: "Okay, okay, interview, no problem."

Wu Qiufang smiled and nodded in agreement.

Seeing that the uncle agreed, Qian Jiajia immediately took out the questions she had prepared a long time ago. They didn't have drafts in the passerby session, and what they wanted was the most authentic reactions from passersby.

"Master, I want to ask, do you often eat here?"

"Yes, I come here often. The dishes in this restaurant are very authentic."

"Well, when you come to eat, uncle, will you change places to eat because the queue is too long?"

"No, isn't it normal to line up for good business, and everyone is very qualified, and few people jump in line, so it's just a matter of queuing for a while, and it's like exercising."

"Master, your attitude is really good. Which dish do you like most in Honghong Restaurant?"

"Ma Po Tofu." Wu Qiufang said without thinking.

"Why?" Qian Jiajia was a little puzzled, because although she could hear Wu Qiufang speaking with a Sichuan accent, after all, is it really good for such an age to like to eat strong dishes like mapo tofu?

"Because I ate the mapo tofu made by Master Xue with my teacher many years ago, and I haven't eaten it for many years, but later I found that the taste made by the owner of this restaurant is similar to that made by Master Xue. It’s exactly the same, so I come here often.”

After hearing this, Qian Jiajia didn't think about who Wu Qiufang said about Master Xue and his teacher. It was probably a chef they knew before. Finally, he asked the uncle's surname Wu and thanked him. Start looking for other people.

……

"Hello, I want to ask if you are a student in school?"

"I just graduated a month ago, so I'm not a student anymore, but you are from a TV station?"

"Yes, we are from a TV station. Now we are going to shoot a documentary. One of the episodes is dedicated to the old boss, so I want to conduct an interview with the guests who come here to eat. Do you think it is convenient for you now? We won't take up too much space. More time, just ask a few questions."

"Documentary! It's amazing, boss, it's going to be on TV! It's very convenient, it's okay, just ask if you have any questions, and I will answer truthfully!"

When Qian Jiajia heard that the other party was so cooperative, she couldn't help sighing in her heart that today's interview went well.

"By the way, classmate, can I ask your name before the interview?"

"Xiao Jing."

"Okay, classmate Xiao, may I ask when did you know about this restaurant?"

Xiao Jing thought for a while: "It's too early to know this restaurant. If I remember correctly, I should be the second customer of this restaurant. I came here for promotion at that time, and then I saw the mapo tofu for one yuan on the wall. At that time, there was only such a dish in the store. Although the boss did not place an order from me, I was really a little hungry at the time, so I ordered a mapo tofu here.

I’m afraid you won’t believe me, the mapo tofu is really delicious, and the beef in it is very generous. At that time, I asked the boss why he sold it at a loss. He told me that the business is just to make friends.

And speaking of it, I was the first to post the video here on the Internet, and it was later reposted by many self-media and marketing accounts. The source of the original video is all here. "

Xiao Jing talked endlessly, Qian Jiajia was dumbfounded, but she didn't interrupt the other party, but waited for Xiao Jing to finish, and then she continued to ask: "Then which dish do you like most here? vegetable?"

"It must be Mapo Tofu, but, except for Mapo Tofu, I like every other dish very much. At least in my opinion, every dish in this restaurant is impeccable. If it is perfect, it is impossible for the boss to take it out for sale."

In this way, Qian Jiajia asked Xiao Jing a few more questions before thanking him, and then moved on to the next person.

"Hi, I'm from a TV station, and I'm shooting a documentary right now, can I interview you?"

"of course can."

"Then can I ask your name first?"

"Chen Mingyu."

……

"Shen Qing."

……

In this way, she interviewed many people, and everyone was full of praise for Honghong Hotel.

Then she went into the store to shoot again. The kitchen is very big, but now there are only three or four people busy in the kitchen. In addition, they have a lot of experience in shooting in this kind of kitchen, so they shoot back and forth. After about half an hour, I finally finished the shooting here.

In the evening, Qian Jiajia came with the photographer again and conducted an exclusive interview with Chen Nian. Chen Nian seemed a little nervous at first, but after gradually relaxing, he became more comfortable with various problems.

Even some answers that can sublimate the theme are easy to grasp. After all, in the past, the plan for both the postgraduate entrance examination and the public examination was made early.

In addition, I have lived in the dungeon for so many years, so I answered all kinds of questions raised by Qian Jiajia very beautifully.

And after the interview, he personally cooked a meal for the two of them.

After some interviews, Qian Jiajia and Chen Nian became very acquainted, but from just now she saw a dish being cooked in the kitchen, and when the interview was over, Chen Nian opened the lid of the pot and was about to pour it into the basin Curiously asked: "Boss, what's the name of this dish you made?"

"Fresh fish and sheep with crab powder and gorgon fruit." Chen Nian replied.

The people at Honghong Restaurant are already tired of eating this dish, and now two new mice have arrived. Anyway, I can't finish it by myself, so let the two of them help eliminate it.

(End of this chapter)