The first thing I did was to find out

Chapter 192 Today's Huangji is really lively

Qin Huai spent ten minutes convincing Zheng Siyuan that this kind of imagining that he has a unique secret recipe for a system varies from person to person. It may be suitable for him but not for Zheng Siyuan.

Because he really has.

Zheng Siyuan was not a stubborn person. After hearing that Qin Huai had been imagining this since childhood and had a foundation, and that it was a boy's skill, he gave up this weird practice method.

Keep working.

Zheng Siyuan's sudden desire for knowledge scared Qin Huai so much that he felt that he had to consider the person when he told the truth in the future.

He is a master of lying, and his truth sounds too much like a lie. In the future, it is enough to just lie to Luoluo with the truth that comes out of his mouth. For an honest person like Zheng Siyuan, it is better to tell some lies.

Qin Huai continued to make Sanding buns.

Very rhythmic production.

For every two batches of dough for Sanding Bao, a batch of dough for Jiuniang Mantou should be kneaded. Then, while the dough for Jiuniang Mantou is fermenting for the first time, the fillings for Sanding Bao should be prepared, and the helpers should be watching how to control the heat.

Now that Huang Anyao is no longer in the kitchen, all the helpers in the kitchen who can work at the stove are better at controlling the heat than Qin Huai. Their techniques and methods of cooking the stuffing are worth learning from Qin Huai.

Qin Huai learned from the helper with an eager heart. He was so nervous about learning from the helper who did not even have a name that his hands were shaking.

Qinhuai is now Huang Ji’s signature white-casserole dim sum.

There is a serious gap in the chef circle nowadays. The red case is a little better, and the masters of each family can barely be considered to have a legacy. But the white case is really bleak, with no successors.

This can be seen from the ranking of famous chefs.

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

But there is not a single white case.

The most famous white-cooked dish chef of Zhiweiju was ranked 41st in the last list of famous chefs.

But really speaking of the total number, there are not many more red-case chefs than white-case chefs in the top 100 of the Chefs List. Many chefs from Zhiweiju are on the list, and their rankings are not too bad, ranging from 50th to 70th, but there is no one who is really at the top.

In the Chinese cooking circle, it is a recognized fact that white cuisine is declining and red cuisine is crushing white cuisine.

No matter how unhappy Zheng Da was, he could only withdraw from the ranking of the famous chefs' list. He couldn't slap the ranking in front of Xu Cheng's face and ask him, what is the ranking you are ranking for? How is my cooking worse than Huang Shengli's?

If we want to explain why there is such a big difference between the two, there are many reasons. For example, in the early years, people's living conditions were not very good, and if they wanted to eat something good, they would pursue delicious dishes with big fish and meat, and they did not pay much attention to dim sum.

Due to various reasons such as war, the craftsmanship was severely interrupted, many dim sum recipes were lost, the traditional dim sum could not be restored, and the inheritance was broken.

There are many reasons, but every chef knows that no matter how many reasons they say or how many seemingly reasonable excuses they make, the dishes themselves will not deceive people.

If it tastes good, it tastes good; if it tastes bad, it tastes bad.

You can say that the last 30 chefs in the celebrity chef list are fake, some of them are not worthy of their reputation, and some of them are fake. But the top 50 chefs in the celebrity chef list are absolutely fair, because Xu Cheng's tongue never lies.

When the white-as-roasted dishes are not very good and Zhiweiju is the only well-known restaurant in China that specializes in white-as-roasted dishes, wild white-as-roasted chefs with good skills like Qinhuai are particularly valuable.

It may sound outrageous to say this, but it is the truth.

Is Huang Shengli good at cooking?

That must be good.

Despite his back injury, he still ranked 44th in the last chef list, which is definitely a recognition of his cooking skills. However, if you are willing to spend money, diners have room to choose. They can eat in other well-known restaurants with cooking skills similar to Huang Shengli, or even better than Huang Shengli.

For example, Fenyuan in Peking, whose head chef Xia Muqi is ranked tenth in the list of famous chefs and the number one active Chinese chef.

For a master of this level, you don’t even need to make a reservation in advance and can just pay double the price to add a table.

But there is not so much room for choice for white cases.

It is rare for Zheng Siyuan and Qin Huai to have good cooking skills, but one of them is squatting at the entrance of the community and the other is squatting in the community canteen. If you want to eat white dim sum of the same level as Qin Huai and Zheng Siyuan in other restaurants, basically there is only one choice, which is to go to Zhiweiju.

For diners in Suzhou area at this stage, if they want to eat fermented glutinous rice steamed buns, five-dining buns, three-dining buns, four-happiness dumplings, crab roe steamed buns, and fruits, they can only come to Huang Ji, there is no other choice.

You can't even get the same fermented glutinous rice steamed buns at Zhiweiju. No other place except Huangji can make this taste.

For diners near Yunzhong Community, if you want to eat...

Okay, I won’t say more. Now the diners in Yunzhong Community want to eat everything, and some even want to die.

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

Among them, the Qinhuai store has a slightly higher gold content, because it has a wide variety of products and good quality control, which can meet the needs of guests with different tastes for dim sum.

For an ordinary helper at Huangji, being able to work as a helper for Qinhuai is, in a sense, a recognition of his ability as a helper.

Haven’t you seen that Huang Shengli’s direct disciple Wang Jun is working as an assistant for Qin Huai?

Now, Master Qin, whose status is basically equivalent to that of a master chef, is concentrating on learning the cooking techniques from his assistant.

It's really hard for the helpers to keep their hands from shaking.

Finally, Wang Jun couldn't bear it anymore.

"Xiao He, I'll watch over here, you go help Dong Shi cut the bamboo shoots into cubes."

Xiao He ran away without hesitation.

Qin Huai was still thinking.

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

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

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

"When the filling of the Sanding Buns is cooked to the end, it should be covered with a lid and simmered for one or two minutes over low heat until the sauce is reduced. When he opens the lid, he does not open it directly, but leaves a small gap to smell it before slowly opening the lid." Qin Huai said.

Wang Jun thought that maybe he was not smart enough. He didn't understand what Qin Huai wanted to say, so he could only ask tentatively: "Is there something wrong?"

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

Every chef has his or her own habits, which often stay with them throughout their lives.

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

Dong Shi likes to chat while working and has difficulty concentrating, so he will prioritize completing the tasks he thinks are the most difficult.

These are the little habits that everyone in Huangji's kitchen knows, and there are some little-known 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 knew about this little habit. For so many years, he had always been a nobody in Huang's kitchen, and the most mediocre and hopeless among all his disciples.

If no one pays attention to him, naturally no one will notice his little habits.

"It's no problem. I'm just curious as to why it's like this." Qin Huai said.

In the video tutorial, Jiang Wei Jin also made similar moves.

It’s just that Jiang Weijin cooked the stuffing in a big pot, the kind used in earthen stoves in the countryside, and the lid was a heavy wooden one.

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

"Because... when I was a kid, I lived in the countryside with my grandparents, and my grandma would always open the lid like this when she was cooking rice." Xiao He passed by and said weakly, "According to my grandma, no matter if it's a dish or rice, it will be more fragrant if it's cooked for one or two minutes."

"If you open the lid this way, the heat won't escape, and you can smell it first to see if it's fragrant. If not, cover it again and simmer for another two minutes."

"I've gotten used to it over the years. Whenever something is steamy, I have to smell it to see if it smells good."

Qin Huai felt like he was suddenly enlightened.

Yes, the fragrance of the filling of the sanding bun is actually very important.

Why do we need to boil the stuffing of steamed buns? Because boiled stuffing tastes and smells good.

He can not only judge whether the food is cooked well by the heat, time, and the state of the fillings, but also by the aroma when the lid is opened after stewing.

Whether it is a dish or a dim sum, color, aroma and taste are important. Fragrance is actually a very important part of dim sum.

Many times, a chef not only needs a good tongue, but also a good nose.

Qin Huai realized it, and he felt that he had learned a new trick for cooking stuffing.

Qin Huai went back and continued kneading the dough.

At 10:30 a.m., before Huang Ji opened for business, customers who hadn't eaten fermented glutinous rice steamed buns for six days were already sitting in the lobby. For many loyal customers who live nearby, it is no secret that Qin Huai lives in the community opposite Huang Ji.

Yesterday, Qin Huai was seen by many people strolling around the neighborhood. Many neighbors were at home early in the morning, ready to grab steamed buns at noon.

Some people with more money planned to have lunch at Huang Ji, and eat everything from hot dishes to snacks.

Even some guests who lived far away or worked far away and usually had to ask for errands to get snacks, heard the news that Qin Huai would return on time today, and asked for errands early.

Huang's foreman was ready for battle.

In the kitchen, Qin Huai kneaded the dough and mixed the stuffing at his own leisurely pace, with his cell phone in his pocket with the volume turned on.

Usually Qin Huai puts his cell phone directly in the locker room.

Huang's does not have a rule that mobile phones cannot be brought into the kitchen, but the chefs are busy at work and the work is very noisy. Unless they are deliberately slacking off and want to squat in a corner to play with their phones, they don't have time to look at their phones during normal work hours. At most they can answer a call.

Qin Huai put his cell phone in his pocket today because he told Chen Gong yesterday to come to Huang Ji for snacks at noon today, and he would prepare a special dish for Chen Gong to try.

Although Chen Gong's side quest does not require special treatment, and only requires making his boss shine at his son's birthday party, Qin Huai feels that it is also very good to just improve his favorability.

The annual salary of those special assistants to the president is very good.

The future is expected.

Moreover, Chen Gong's side quests were so abstract that Qin Huai felt that his mental state might be even more outrageous than Gong Liang's. This was in line with what Luo Jun and Chen Huihong said, that the remaining memories in the middle lives had affected him, and he was between normal and crazy, which made him appear too paranoid. If he was extreme, he might be considered as having a mental problem by people around him.

For a monster in this state, it’s always a good idea to increase its favorability.

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

As he was not sure about Chen Gong's taste, and under the guise of food tasting, Qin Huai prepared many different dishes.

Crab shell yellow, three-piece buns, glutinous rice rice cake, lard rice cake (Qin Huai called yesterday and asked Zheng Siyuan to make the rice cake and bring it over), jujube and yam cake, four-happiness dumplings, dream-fulfilling sesame cakes, apple noodles, mung bean cakes, and ordinary glutinous rice steamed buns.

Considering that crabs are out of season now, but the quality of Huang Ji shrimps is really good today, Qin Huai also made crystal shrimp dumplings, which he rarely makes on weekdays.

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

The question is, Qin Luo doesn't like eating shrimp.

Qinhuai’s small cooking is done in turns so as not to interfere with the normal making of dim sum.

When he first made the first few dishes, others thought that Qin Huai was tired of making sanding buns and fermented glutinous rice steamed buns and wanted to make something else to change up the lunch meal.

Qin Huai had done this before. When he was frantically making crab roe steamed buns, he would often suddenly make four-happiness dumplings to relax.

When Qin Huai started to make dough fruits and looked at his mobile phone from time to time, Zheng Siyuan realized that Qin Huai might have friends coming to visit today.

Zheng Siyuan is very familiar with this practice.

A small stove, a pure small stove, a small stove with large portions and enough to fill you up.

If I ask others to keep a few cups of tangerine peel tea, the amount will be even more...

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

Qin Huai would definitely not have had such concerns before, but the guests at the Yunzhong Canteen during the six-day vacation taught Qin Huai a lesson, telling him never to underestimate hungry diners.

They can buy anything.

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

Zheng Siyuan asked curiously, "Who came to Gusu?"

"Chen Huihong?"

"I'm a new friend I met on the plane yesterday. His boss wants me to make snacks for his son's birthday party next March. I came here today to try out the dishes." Qin Huai explained, "How could Sister Hong come to Gusu? Huihui hasn't had her winter vacation yet."

"If Sister Hong comes, it won't just be me cooking for her. You'll have to make 20 more kilograms of pastry."

Zheng Siyuan recalled the astonishing amount of pastries that Chen Huihong purchased.

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

"Would you like me to help you make noodles?"

"You're free? That's great. Assistant Chen just sent me a message saying he'll be here around 11:30. I thought he wouldn't be here until 12 o'clock. I was afraid he'd be late."

On the other side, Assistant Chen had just walked out of the hotel room and sent a message to his boss telling him that he was going to Huang's Restaurant to try the food, when he received a transfer of 6666 from the boss.

The boss, Han Guishan, said that he knew Huang's Restaurant and had heard from friends that the food was delicious. Assistant Chen rarely came to Suzhou, so he should not only eat dim sum, but also try some special dishes. Eat as much as you want, and the boss will pay the bill.

Assistant Chen was moved to accept the transfer and became more determined to help the boss find good chefs for the birthday party so that the boss could shine at his son's birthday party.

Last year, in order to please his wife, the boss added tables at Fenyuan for a month. He was ridiculed as a tasteless nouveau riche, and could only eat good food at a place like Fenyuan where you can eat if you have money.

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

Boss, don’t worry. For Han Youxin’s birthday party next year, I will definitely invite a chef that those people can’t hire to cook for you!

Assistant Chen set off in high spirits.

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

"Xiao Qu, you've been in Gusu for a few days. I heard that you rented a house nearby. How is it? Are you used to living there? Are you used to the food? The taste of your food in Shan City is a little different from ours, right?" asked the female director, who was over fifty years old, with a smile.

"Director Liu, I'm used to it." Qu Jing said a little stiffly.

"In theory, since you are here to learn and communicate, you are also considered new colleagues, and we should organize a dinner party for new colleagues. But the department has been busy in the past few days. Today is Friday, so you should not have an outpatient clinic in the afternoon, right?"

Qu Jing shook her head.

"That's perfect. Director Liu from the Department of Cardiology has booked a private room at Huang's for lunch today, so we from the Department of Neurology can go there to join in the fun. Xiao Qu, you're in for a treat. Master Qin from Huang's was on vacation a while ago and just came back to work today. You'll definitely be able to eat Huang's most famous fermented glutinous rice steamed buns for lunch."

"This is a specialty of our Gusu area. You can't eat it anywhere else." Director Liu said with some pride, "This is the taste I've been eating since I was a child."

Qu Jing nodded as if she understood, but she didn't quite understand what was so special about the fermented glutinous rice steamed buns. They were also sold in the Yunzhong Canteen.

"Pack up, sort out the cases, and go to Huang's for lunch."

"Director Liu, I have a question. Why don't we have the dinner in the evening?" Qu Jing asked.

"Because Master Qin's dim sum is only sold at noon, not at night. Originally, our hospital had dinner parties at night, but after Master Qin came to Huang Ji, the rules changed and we now have dinner parties at noon. Don't worry, the same goes for other departments, and it won't affect our afternoon work."

Qu Jing nodded again, not quite understanding, and felt that the workplace was indeed mysterious and profound, with different rules and customs in every place.

It turned out that she made the right decision to come to Suzhou to study this time. She will definitely learn a lot of social skills after graduation. When she returns to Shan City during the Chinese New Year, Mother Qu will definitely be happy for her progress.

On the other side, Ouyang, who had overslept until 11 o'clock due to staying up late, yawned tiredly and studied how to get to Huang Ji from the hotel.

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

“The bus is… so slow.”

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

Ouyang, who had swindled the start-up capital from his parents, hailed a taxi generously, opened the taxi app, and checked the special express option.

At the high-speed railway station, a middle-aged man with an elegant appearance slowly walked out of the station accompanied by his assistant.

"Have you booked the box?" Xu Cheng asked.

Xu Cheng glanced at the bustling crowd and felt that it had been a while since he had traveled so far to chase a dim sum chef.

There is no need to chase them before, all the dim sum chefs worth trying are at Zhiweiju, just go there.

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

"Mr. Xu, it's already been decided. But I asked around and found out that Chef Qin's menu at Huang's is a little different every day. Except for the fermented rice steamed buns and five-tin buns, the other dim sum may change. The three-tin buns are not a fixed dim sum."

"It's okay. I went there because I heard that there is a community canteen in Shan City that makes delicious three-star buns. It caused a sensation and there were long queues. Since three-star buns are not a fixed dim sum, it means that Master Qin has other dim sum that are even better."

"As long as he has two or three things he can show off, my trip will be worthwhile."

"After all, I haven't seen a new and amazing white-casserole dim sum chef for many years. There are only a few old chefs at Zhiweiju, and I've gotten tired of them after eating them all the time."

I was delayed during the day, and I will have more later.
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(End of this chapter)