“Fast and precise speed.” Wang Jike looked at Yuanzhou’s cooking techniques and said secretly.
Wang Jike, like Wang Qiang, also looked at Yuanzhou while cooking in Yuanzhou.
Among them, Wang Qiang pays attention to his father from time to time, because he knows that according to his father’s liking, if he sees any small details of others, he will definitely correct it.
This is God of Cooking’s shop. Wang Qiang is afraid that the five of them won’t be able to get out of the shop.
But until Zhou Jia brought the dishes one by one, Wang Jike didn’t say anything, not even a single comment.
Wang Qiang, who was trembling and trembling, suddenly understood. He felt that because of his father’s arrival, his mind was a little stupid. If Yuanzhou still has small details that need to be corrected, then he is not Yuanzhou.
“After all, Yuan Zhou is known as a culinary compass, someone who can draw circles to measure his culinary skills.” Wang Qiang also had a lot of mental activities.
After a person becomes famous, many rumors will change. For example, the compasses, obviously because Yuanzhou does things carefully, and then Yin Ya took the nickname of compasses.
Now it is said “compasses” outside, because Boss Yuan’s cooking skills are self-contained, and his skills are as precise as compasses drawing.
Before the dish arrives, the fragrance comes first. The fragrance alone is enough to make one’s index finger move.
Wang Jike saw the three prongs coming up from the front of the face without delay, and immediately picked up the chopsticks and started to eat. The other two dishes roasted focus on the roasting process, and the seasoning is worse than the barbecued duck and barbecued mandarin fish. Fish is slightly inferior.
For a master like him and Yuanzhou, this is an impossibly flawed place, so Wang Jike’s first meal was the barbecued pork, mandarin fish and roasted squares.
Wang Jike is very restrained. The roast recipe is eaten according to the traditional sweet noodle sauce, scallion white, pepper salt and hollow pastry.
The pastry is soft and glutinous, with the crispy, oil-free pork rind baked inside and the tender and tender rib meat.
“Well, the heat, knife work, and seasoning are excellent, comparable to mine.” Wang Jike thought so, restrained the urge to take another bite, and then stretched his chopsticks to the barbecued mandarin fish.
Naturally, the taste of this barbecued mandarin fish did not disappoint Wang Jike, reaching the peak of what this dish can achieve. The exterior is golden yellow like the noon sun, oily and shiny, and the tender fish inside is like jade. , it smells delicious as soon as you open it.
Wang Jike first tasted the original taste, and then picked up a piece of mandarin fish with meat and lightly dipped it in the sauce and vinegar on the side plate.
The fresh and crispy fish meat is dipped in soy sauce and vinegar, and it tastes more delicious than crabs.
“Yes.” Wang Jike nodded secretly, then turned his attention to the last dish of barbecued duck.
In fact, when I first started eating Yangzhou three forks, the chef would show the three forks to the sitting guests, then take out the forks in front of everyone, and cut them into slices for everyone to share on the spot.
Now Wang Jike rarely does this, but just now Yuanzhou did it in front of them in strict accordance with this old tradition.
This last dish is the barbecued duck. In fact, Wang Jike’s expectations for this dish are even higher.
The reason is because this dish requires pork fat to be sandwiched in the duck meat. If the pork fat is not included, the duck meat is too woody and loses its plump aroma.
But due to the rapid progress of modern society and the rapid improvement of diet, people no longer prefer oily food, so this dish needs to be solved to make it plump and greasy, so that people can accept it.
Of course, after so many years of research, Wang Jike naturally solved it, but he wanted to see how Yuanzhou solved this problem.
After all, barbecued duck not only needs to be sandwiched with pork fat between the duck meat, but also needs to be coated with pork net oil on the outer layer and then fried first and then grilled.
Now this BBQ duck is sliced and placed on a plate with a sweet noodle sauce on one side and a translucent rosy tomato sauce on the side.
Wang Jike sandwiched a piece of barbecued duck and stuffed it into his mouth.
The outer golden crispy shell instantly softens when it meets the warm mouth, exuding the aroma of fried eggs.
The outer layer of “Chak Cha” is soft, but it tastes charred and crispy, like eating the charred edge of an omelette, and the aroma of oil and egg fills the mouth.
I quickly chewed the duck meat wrapped in the inner layer, and my tongue touched the tender feeling of the duck meat. At the same time, a gravy burst out, which suddenly filled Wang Jike’s mouth with the taste of duck meat.
Although the duck meat is known to be tender as soon as it is eaten, the more you chew it, the more fragrant it becomes. At the end of the meal, there is a hint of the mellow aroma of Shaoxing wine.
It is the faint aroma of Shaoxing wine that makes the whole barbecued duck taste more round and perfect.
“It’s really delicious.” Wang Jike squinted, seriously feeling the aftertaste of the recipe.
After a while, he opened his eyes and looked at Yuan Zhou with a burning gaze.
Yes, after eating these three Yangzhou three forks, Wang Jike understood what his son Wang Qiang said was the inexplicable difference.
Thinking of this, Wang Jike couldn’t help but look at Wang Qiang.
“What’s wrong with Dad?” Wang Qiang felt that his father was looking at him, and immediately put the chopsticks away.
The other three didn’t pick up the dishes. In fact, they had a tacit understanding. They didn’t eat three forks. Only Wang Jike moved the chopsticks.
“When will you learn Chef Yuan’s five points.” Wang Jike said.
“This…that…” Wang Qiang suddenly got stuck and didn’t know how to answer.
“Forget it, it’s enough to have three points.” Wang Jike said: “When the meeting is over, go back with me and close the door for special training.”
“Don’t, don’t, don’t.” Wang Qiang shook his head repeatedly.
What is closed-door special training? This is a method invented by Wang Jike to practice cooking.
Eat the food you cook every day, and keep eating it. After eating, keep exercising at a high intensity. When you are hungry, you can cook and eat whatever you want. Once Wang Qiang followed his dad, he trained like this for half a month. , people are almost crazy.
However, what Wang Jike decided, there was no room for negotiation. He lowered his head and continued to eat three forks. First, it was delicious. To eat all.
Wang Qiang couldn’t tell what the difference was, and Huang Fei, Liu Li, and Hao Cheng couldn’t even feel that their cooking skills were not at home.
Tell me what the difference is between the two, it’s not really that big, and it can’t be that big.
It was said earlier that Su cuisine can be commercialized so well across the country because of the promotion of the Five Tigers.
As one of the five tigers, Wang Jike participated in the improvement of the nationalization of Suzhou cuisine. After all, the tastes of the whole country are different, so it is necessary to improve the tastes to conform to their own local tastes, and to make them accustomed to foreigners.
Strictly speaking, the standard three-fork of the Jiangsu Provincial Hotel is almost improved according to Wang Jike, that is, Wang’s three-fork. The improvement method is actually very simple, slightly reducing the greasy, and paying more attention to the plump taste of the trident itself.
The trident made by Yuan Zhou adjusted the ratio of plumpness and oiliness just right, but did not remove the oiliness.
Yuanzhou is looking for a balance between the two, Wang Jike is weakening the greasy, leaving the plump, but we can’t say who’s three-pronged is better, even most people can’t eat high or low.
The natives of Kesu Province are easy to eat. Just like Wang Jike himself, he prefers to eat the three-fork made by Yuanzhou.
Because this is more like Wang Jike when he was a child, eating three forks.
“It taught me a lesson that greasy is not a derogatory term. To be precise, greasy was not a derogatory term before.” Wang Jike said heartily.
The present greasy, greasy uncle, middle-aged greasy, are all bad words, and food greasy is not a good word either.
You can go back and forth, greasy just refers to “food with a lot of oil”, a neutral word without any derogatory meaning.
Like Lao She wrote in Camel Xiangzi: “Hu Niu’s age, this is the first child again, she lacks exercise on weekdays, and the child is very big, because she is greedy and greasy during pregnancy…”
Of course, it can be seen from this that people’s quality of life is now improved.
After eating all, Wang Jike took the lead to leave, but stopped when he walked to the side of the door.
“When does Chef Yuan’s lunch hours end?” Wang Jike asked.
Wang Qiang replied: “Two o’clock.”
“Well, you guys have to go back beforehand. I want to wait for Chef Yuan to rest here.” Wang Jike said.
“Dad, that…” Before Wang Qiang finished speaking, he was interrupted by Wang Jike: “This time you are right, I am indeed inferior to Chef Yuan on the three sides.”
As soon as Wang Jike’s voice fell, Huang Fei, Hao Cheng, and Liu Li were stunned. It was actually true.
That’s Wang Jike!
The atmosphere was awkward, partly because of shock and partly because they didn’t know what to say.
“Actually, Uncle Wang doesn’t either. I think both you and Chef Yuan’s tridents are delicious.” Liu Li said comfortingly.
“If you lose, you lose. There’s nothing to admit.” Wang Jike waved his hand and said, “It’s okay to admit defeat, as long as you don’t think you’ll lose forever.”
“Whatever you have to do.” Wang Jike suddenly thought: “I heard that you came to eat, also to learn cooking, show me the notes you took.”
“Uh…”
Wang Qiang, Hao Cheng, Huang Fei, and Liu Li were all Spartans, like wooden stakes, staying in place and motionless.
“What’s the matter? Remember that it’s still a secret, can’t you show it to me?” Wang Jike said.
“No”, “You can see”, “Where did you say Uncle Wang”, “It’s here”.
The four of them dawdled and took out the notebook they carried with them. Wang Jike took his son’s notebook first.
There are five pages on it, Wang Jike casually flips through it, nodding with satisfaction: “Have a meal, it’s good to have five pages of notes.”
Then Wang Jike picked up Liu Li’s notebook again, and his face gradually turned ashen, looking up at the four people.
He asked, “If I understand correctly, are these pages of notes the sum of your notes during your visit to Rongcheng for the past two weeks?”
Because Wang Qiang’s notes were not dated, Wang Jike didn’t find them, but Liu Li’s notes had the exact date, so…
Wang Jike then looked at Huang Fei and Hao Cheng’s notes again, and the four were similar.
“Do you think learning to cook is a tour of the mountains and water?” Wang Jike asked.
Wang Qiang, Huang Fei, Hao Cheng, and Liu Li did not dare to speak.
“Chef Yuan’s cooking skills are very good, and the food makes me linger, but do you still remember what you are here for?” Wang Jike said.
“If you just come to taste Chef Yuan’s food, you can stay for a week or two. With Chef Yuan’s cooking skills, you can also stay for a year.” Wang Jike said: “But don’t try to learn cooking skills. What do you call it? Try to show it to others? Or try to convince yourself.”
“Oh, I’m sorry, I may have misunderstood you, and you have successfully persuaded yourselves that you have worked hard enough to learn cooking from a long distance,” said Wang Jike.
In the beginning, the four of Hao Cheng just lowered their heads subconsciously. After all, Wang Jike is of high seniority and high cooking skills, and they have only been trained.
But following Wang Jike’s words, the four realized their own problems, and they seemed to really convince themselves that they worked hard.
“I’m sorry Chef Wang”, “I’m sorry Uncle Wang”, “Dad is indeed my slack”.
“Why do you say sorry to me?” Wang Jike said.
Then the four of them subconsciously answered in unison: “We are sorry for ourselves.”
“Hehe, you have eaten well and slept well in the past two weeks, but are you still sorry for yourself?” Wang Jike said, “How can there be so many sorry.”
“Go back to the hotel and think about it.” Wang Jike said.
Hao Cheng, Liu Li, and Huang Fei said goodbye and were about to leave, and Wang Qiang was about to follow him, but was stopped by Wang Jike.
“Xiaoqiang stayed, there is something to say.” Wang Jike said.
Wang Qiang felt that the whole person was not well, but he could only agree: “Okay, Dad.”
Then Wang Jike and Wang Qiang sat at the door of the store and waited for the end of business hours.
They were the second batch of queues, so it was actually early after eating, and they waited outside for more than an hour.
Wang Qiang was tired from sitting for so long, but Wang Jike was still straight and meticulous.
Wang Qiang really wanted to say, “I’m getting old, Tianshan’s old waist will not work anymore”, but it is estimated that if he said this in front of his father, he would be beaten to death.
At 2:10 in the afternoon, the last diners left. After Yuanzhou cleaned up the kitchen, he went to the store to stretch out, and then he saw Wang Qiang and Wang Jike.
Wang Qiang, Yuan Zhou definitely knew him, but the one next to him was not very familiar.
“Hello Chef Yuan, I’m Wang Jike, chef of Su cuisine, thank you very much for taking care of these boys these days.” Wang Jike said.
“Is it the Five Tigers Wang Jike, is it Chef Wang?” Yuan Zhou immediately reacted.
The chef circle is neither big nor small, but there are only a few famous people in each cuisine. Of course, Yuanzhou knows the name Wang Jike.
“I didn’t expect Chef Yuan to have heard my name.” Wang Jike said with a smile.
“Of course Chef Wang is Master Su Cai~IndoMTL.com~ Yuan Zhou said: “I planned to visit Suzhou before, but I never had the chance. “
This is true or not. During Yuanzhou’s previous exchange activities with the master, Wang Jike was one of the famous chefs Yuanzhou wanted to communicate with the most.
But as a famous chef, Wang Jike is really too homely. He either goes to the gym one day, or he practices cooking at home, and has never had the opportunity.
Wang Jike said: “Master Su Cai doesn’t dare to be a master chef. Chef Yuan’s accomplishments in Su cuisine are already better than mine.”
“It’s not like that, Chef Wang. I am good at Su cuisine because I stand on the shoulders of giants.” Yuan Zhou said seriously: “When I was studying Su cuisine, Chef Wang’s Su cuisine gave me a very good taste. Much inspiration.”
Every time the system rewards a cuisine, it extracts all the essence of this cuisine. More precisely, it is the giant standing on the pyramid, and Yuanzhou is standing on the shoulders of the giant on the pyramid.
……
Ps: Caimao is asking for likes and various support from fans of the character for Boss Yuan. It seems that the popularity has reached, and you can hold a birthday party for the character~