The first thing I did was to find out

Chapter 210 "Taste" is published (Taste content, if you don't like it, you can skip it)

January 1nd is a day that is destined to be remembered by all Huangji employees.

Under normal circumstances, this ordinary New Year's Day holiday should be the 5th day since Qinhuai Research on the Fruit Filling Failure, the 2nd day since Huang Ji received high customer traffic on New Year's Day, and the 4th day before Chen Huihui's holiday. The old diners living nearby would be complaining about why there were so many people on New Year's Day and what would happen during the Chinese New Year, while they would move their stools to sit nearby to eat melons and watch the quarrels.

But a small incident changed everything.

"Zhiwei" is published!

The opening issue of "Zhiwei" was actually published on January 1nd!
Qin Huai was the same as usual. When he walked into Huang Ji before 8 o'clock, he found that Huang Ji was bustling with people and very lively.

It wasn't even the kitchen that was busy, there were people everywhere as soon as you entered the door.

When Qin Huai first stepped in, he thought he was dazzled. He rubbed his eyes subconsciously, wondering how all the customers queuing outside could get in.

He knew that there would be a lot of customers during the New Year's Day holiday, but no matter how many customers there were, they couldn't line up inside the restaurant before it opened!

Qin Huai rubbed his eyes.

The next second, Dong Shi rushed towards Qin Huai like a happy golden retriever, grabbing the "Taste" with both hands, and threw the magazine directly on his face.

“Qin Huai, Zhiwei! You are on Zhiwei! Master is on it too! Huang’s is on it, Huang’s is finally on Zhiwei again, the latest model, look at the latest model, there are 4 pages!” Dong Shi spoke incoherently, gesticulating with his hands, as if he wanted to make Qin Huai better understand his excitement through his actions.

"I know." Qin Huai nodded, signaling Dong Shixian not to get excited. "Didn't everyone know that Huang's would be on Taste on the day of the interview?"

That day, Xu Chengcai was filled with inspiration. He went home and wrote the article overnight and posted it on Weibo. He couldn't postpone it even if he wanted to.

“It’s different, this is different!” Dong Shi grabbed the Taste magazine tightly, his knuckles turning white from the excessive force. “This is the Taste magazine, printed! The first issue of the year! Cover! 4 pages!”

Qin Huai said he saw Guo'er on the cover.

Nice photos, looks delicious.

Dong Shi looked at Qin Huai, who was still very calm, with a look on his face that showed he was unaware of his excitement. He was just about to grab his arm and roar at him, "I hate you for being a piece of wood."

Dong Shi could only give the book to Qin Huai: "Read it yourself."

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

"Have you seen it? The cover! Page 4! I missed the last time Huang Ji was on Taste, so this time I can be considered an honor to my family, hahahahahaha!"

"I've seen it. It's 4 full pages!"

Qin Huai:?
Qin Huai really doesn’t understand why everyone is so excited?
This isn’t a sudden surprise. Didn’t everyone already know that Huang Ji would be on “Zhiwei” and on the cover?

Qin Huai opened "Zhiwei" and the first article was Huang Ji's column, which was filled with posts.

Before Qin Huai started to look, Zheng Da's loud voice came from outside the door. Zheng Da, who rarely appeared in Huang's in the morning, was dressed in a suit and tie, looking like a boss and elite, with his back straight, and several assistants followed behind him to move boxes into Huang's.

"Hahaha, everyone is here! Have you read Knowing the Taste? I bought 300 copies. Everyone can take two or three copies home to give to relatives and friends after get off work today. Is Qin Huai here? Ah, Xiao Qin is here."

Zheng Da walked up to Qin Huai with great joy. Seeing that Qin Huai had only turned to the first page, he knew that he had not read much yet, so he quickly said, "Xiao Qin, you read first. I, Master Zheng, will be responsible for breakfast this morning!"

"It's such a happy event, let's have Four Happiness Glutinous Rice Balls this morning! Siyuan, Siyuan, are you in the kitchen? Stop making your wontons, come and make glutinous rice balls with me, your dad."

Hearing the word "tangtuan", the chefs who had been fearless these days and wanted to try every day to see how bad the four-happiness tangtuan with various fruits stuffing made by the Qin Huai trio was, all turned green in the face.

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

Speaking of which, Qin Huai has actually never seen "The Taste".

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

The beginning is Xu Cheng's standard introduction.

'I believe that when many readers buy this magazine and see the cover, their first reaction must be whether Chef Huang Shengli of Huangji Restaurant has improved his cooking skills and developed some amazing new dishes, and whether he can overcome his back injury and break his best ranking in the next celebrity chef selection. I regret to tell you here that the content of this article is not what you think, and the focus of my introduction is not the red case dishes, but the white case dim sum that rarely appears on Zhiwei.

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 founded Zhiwei, many friends thought that I had bought shares in Zhiweiju. Otherwise, it would be hard to explain why 13 out of 11 articles I wrote about the chefs of Zhiweiju when I wrote the special issue on white dim sum. To this day, if a friend asks me where to go for dim sum, I will still enthusiastically recommend Zhiweiju to my friends. It is the well-deserved number one white dim sum restaurant.

Well, that’s all for the Zhiweiju advertisement. But if a friend says that Zhiweiju is already famous enough and he is tired of it and wants to try some other worthwhile white-cask dim sum, can you recommend me some? Now I will recommend Huangji Restaurant to him.

Believe me, as long as Master Qinhuai is still in Huangji Restaurant, his signature dim sum is definitely worth booking a flight to a city near Suzhou, queuing for hours to eat a delicious fermented glutinous rice steamed bun and a three-diced bun. If you are lucky enough, or happen to know Master Qin, you may even be able to eat his exclusive dim sum, Guoer.

Although this dessert has a strange combination, strange name, and strange method, the taste will definitely surprise every customer who takes the first bite. Because this extremely ugly dessert, which looks like a three or four-year-old child took the apple dough made by the chef, threw it into beet juice and then scribbled it, has a taste far beyond its appearance.

It is a wonderful dessert made of dough and stuffing. Before eating this dessert, 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 dessert is specially created for a picky customer who doesn’t eat carrots.

Before telling the story, I want to praise the taste of the fruit. Eating this dessert is like watching my son draw for the first time a few years ago. At first glance, I thought it was completely meaningless. There is no need to look closely at the child's random scribbles. 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 intentions and ingenuity. The unrestrained creativity contained in it will amaze every so-called expert who thinks he knows a little bit.

It's a wonderful combination.

The carrot puree and the meat filling are wrapped in gravy, and a little bamboo shoots are mixed in to add a crisp taste. In this filling, it is difficult to taste the unique flavor of carrots, but instead it is replaced by a tolerant sweetness, which is mixed in the gravy like an excellent sweet seasoning. The auxiliary ingredients are so delicious, and the meat filling as the protagonist is naturally needless to say.

I rarely see such perfect meat fillings in dim sum, and I have never seen dim sum with such a complex and difficult production process.

The filling of the fruit needs to be stir-fried first to bring out the fragrance, and then stewed to collect the juice. When stir-frying, you even need to use the Shandong cuisine's unique skill of flipping the spoon. If I hadn't seen it with my own eyes, I wouldn't believe that this is the process of making dim sum fillings.

I believe some readers are surprised to see this, that Master Qin can actually flip the wok. Don't be surprised, if Master Qin is so proficient in red cases, this article would be a solo interview with Master Qin, not an interview with Huang's Restaurant.

The filling of Guo'er is made by Chef Huang Shengli, a famous chef who ranks 37th in the celebrity chef list. I believe that the filling is of high quality. This is also what surprised me the most about this dessert. It is a dessert made by the cooperation of the chefs of red case and white case. The division of labor is clear and each has its own merits. Chef Huang Shengli is slightly ahead in the red case with his excellent cooking skills, but Chef Qin's white case did not lag behind Guo'er. This kind of cooperation mostly occurs between masters and apprentices. In the profession of chefs, the inheritance of skills and years of tacit understanding between masters and apprentices can allow them to cooperate better.

The collaboration between Chef Qin Huai and Chef Huang Shengli was even more unexpected to me and more in line with the tone of this dim sum.

Apostate.

No one says that you can’t put stuffing in the skin of a dough, and no one says that stuffing can’t be put in other skins, but no one does it. Because it’s really unorthodox, but sometimes creating an excellent dim sum requires a little unorthodoxy.

After talking about dim sum for so long, I believe many readers can't wait to read the stories behind the dim sum. Guoer happens to have a wonderful story, readers, please be patient and read my story.

Qin Huai glanced at the story with only a few words.

Just as Huang Anyao said, Xu Cheng loves to write stories in his food reviews, and he also likes to use metaphors, parallelism and other techniques to increase the word count, but Qin Huai has to admit that Xu Cheng definitely put a lot of thought into this article.

Long enough.

There are only three pictures in the four full pages (fruits, fermented glutinous rice steamed buns and three-diced buns), and the font is not deliberately made bold or large, but the quantity is definitely large enough.

Qin Huai even suspected that Xu Cheng's claim of writing the entire article in one go that night was just self-boasting. He probably only wrote the outline that night, and his disappearance a few days ago was actually due to him staying in the hotel to write the article.

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

Readers who bought this copy of "Knowing Taste" made a good deal. They spent the money of a food magazine and read food reviews, romance novels and genius novels at the same time.

During the interview, Qin Huai tactfully suggested that the focus of the article should be placed on Huang Ji, with less mention of him and more mention of Huang Ji.

Xu Cheng did it.

He rarely mentioned Qin Huai, and basically used Master Qin instead.

Qin Huai has 6 points to say about this.

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

Huang Ji is a very old-fashioned restaurant that is a standard master-apprentice inheritance. It is old-fashioned yet very innovative. In Huang Ji, I not only saw the standard master-apprentice inheritance, but also saw the seniors’ unremitting help and guidance to the juniors.

Master Qin is a very young chef. He was lucky enough to meet Master Huang Shengli and Mr. Zheng Da when he had no master to teach him. During the interview, Master Qin repeatedly expressed his respect and gratitude to these two senior masters, and I also saw the appreciation and tolerance of these two masters.

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

Considering that Master Qin has his own business and is here to exchange and learn, he may not stay at Huang Ji Restaurant to make dim sum for a long time. But I believe that in such a positive exchange and learning atmosphere, the exchange and learning between Master Qin and Huang Ji Restaurant is not a one-off event. Perhaps in the next few years, we can often see Master Qin at Huang Ji and eat the limited dim sum made by the chefs of the red and white cases.

Finally, Mr. Huang Shengli asked me to help advertise Huang Ji Restaurant. He told the customers through "Taste" that his back has recovered and he will be the chef of Huang Ji Restaurant again soon. He welcomes customers to order the New Year limited set meal at Huang Ji during the New Year, which will come with the New Year limited dim sum.

Qin Huai finished reading the article.

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

"I don't want to show off. I'll let you and Xiao Qin see my true strength later. I really don't know how to make that fruit filling. I didn't run away these few days. I just like to do research at home. You'll be able to enjoy the results of my research later."

"By the way, Siyuan, you're already an adult. You've been busy researching dim sum these past few months and haven't had time to go on blind dates. These past few days, I've been communicating a lot with Boss Su from Zhiweiju. Guess what? He actually has a daughter who also makes dim sum. I think you two are a perfect match made in heaven. When are you taking a break? Boss Su and I will arrange a time for you two to meet."

"It just so happens that I am also going to Zhiweiju to meet those masters. They say that I am not doing my job properly and am a heretic, but haven't I still trained a great apprentice?"

Zheng Siyuan: …

Dad, do we no longer need the disciple’s approval to become his disciple?

"Oh, there's one more thing I wanted to ask your uncle, but he's not here yet. I saw at the end of the article that the New Year's set meal has limited dim sum. Isn't Xiao Qin going home for the New Year? How can he have the time to make the New Year's set meal? Are you going to make the dim sum for the set meal? I remember you've been studying that big flipping spoon recently. When did you learn a new dim sum? It can't be four-happiness dumplings, right?"

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

Zheng Da: “Ah?!”

Just when Qin Huai was about to go to the locker room to change clothes, Team Leader Cao rushed in excitedly holding a copy of "Zhiwei" and even forgot to close the door.

“It exploded, it exploded!”

"The phone has been ringing non-stop since 7 o'clock this morning!"

"People from within the province, outside the province, Southeast Asia, and across the ocean all called to ask about Guo'er!"

"How much is this dim sum for? Do I need a set meal or a membership card? Can I make a reservation in advance? Master 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 been bombarded with calls, all from old customers asking if they can reserve Guo'er. Right now, Master and Brother An Yao are still answering the phone at home." Dong Shi continued.

Supervisor Cao paced back and forth excitedly: "We need to hold a meeting to discuss how to sell the fruit. The quantity of this snack must be limited. We need to hold a meeting, yes, we need to hold a meeting!"

"Xiao Dong, when Master Huang comes, let me know. I need to grab him and Master Qin to have a meeting together!"

"We at Huang's are going to restore our former glory this time!"

(End of this chapter)