Life is a Game

There was silence.

The three areas of ABC on the first floor of Taifeng Building will be separated by vases or screens, and the distance between them will increase. Area C is full of large tables. Area C can be said to be a separate area. Separated blocks.

After Jiang Feng finished the chickpea flower, he was really worried, and he moved a small bench to sit in the window of the dish. He tilted his head far away and wanted to stick his head out. I wonder if this person has a problematic posture, trying to see how the guests in Zone C react.

　　 Everyone else is doing their own business. The three chefs are all cooking. After all, their dishes are about to be served. No one is in charge of Jiang Feng, not even Wu Minqi.

　　Jiyue noticed, because she was coming to the dish window to remind her.

　　The speed of serving banquet dishes is very important, not too fast or too slow. There are not many chickpea flowers themselves, and a small bowl can really be eaten just by eating a few bites of chewing peony like ordinary bean curd. Seeing some of the guests who eat fast, Ji Yue sees that there is only one bottom left in the bowl of chickpea flowers, which is being scraped and eaten with a spoon. People like Han Guishan who dare to meet the judges in front of the national audience are already licking the spoon. The food delivery window urged Sun Maocai's Dinghu Restaurant to serve the dishes. After they were served, they were ready to serve.

　　 Then Ji Yue saw Jiang Feng with her neck tilted.

　　Season:?

　　 "How about the guests reacting like this?" Jiang Feng could not wait to see a living person.

　　Although he has worked hard, but he is not farsighted, so far away, he can't see everyone's expression at all. He can only see that everyone is eating.

　　 "It's good, it's quite quiet, just..." Ji Yue thought for a while, "just like we did before, we just couldn't eat or talk."

　　 "Is that good or bad?" Jiang Feng was puzzled.

Ji Yue recalled that when he wanted to hold Jiang Feng’s legs and called his father, he asked Jiang Feng’s father to come to the bowl of chickpea flowers every three days for his older daughter. It’s delicious, and I don’t want to talk at all."

　　 "Lao Zhang is the one who doesn't want to speak on your side." Ji Yue added.

　　Jiang Feng suddenly realized that it was really delicious.

　　 "Why don't you ask Chef Sun's Ding Hu Shang vegetarian, we can prepare food here." Ji Yuedao said.

　　Jiang Feng glanced at her: "Okay, I'm showing it, let your people come over."

　　Jiyue quickly beckoned the young and beautiful waiters to come and take the dishes.

　　Jiang Feng did not know that most diners really felt more exaggerated than Ji Yue said.

　　Jiyue because of the early entry, it can be said that the health cooking restaurant just started to work as a waiter because of poverty. Although he has no money, he has not eaten at all. When I was in city A, I tasted a lot of cooking skills of the old man. Even Sun Guanyun’s eight treasure chestnuts and pigeons were eaten by her. The staff’s meals on weekdays were also Jiang Jiankang’s meals, plus the rich ones. I have eaten a lot of really good things, and my mouth has been raised more than the average diners who can eat and eat.

Ji Yue lived upstairs to the Jiang family. She could eat anything she did during the break on weekdays. When Zhang Guanghang himself couldn’t find the judges in Fenyuan, she liked to ask Ji Yue to try it. Ji Yue was actually a restaurant foreman who had seen the storms and waves unconsciously.

　　When she first tasted Jiang Feng's chickpea, she felt delicious and aphasia, not to mention that these might not be as good as her rich diners.

　　 is more than aphasia, after eating, I want to boast a few words without knowing how to boast.

　　 Many diners have never felt so remorseful that they were so illiterate. When they wanted to praise food, they couldn't find the proper words. It felt that the words that were said in ordinary days to praise this chickpea flower were insulting it.

　　 Many diners have experienced an unprecedented second per second experience in just a few minutes.

Because of the special buff of chickpea flower, the buff triggers when you eat it. After the trigger, the sensitivity of the tongue will increase and the corresponding tongue will taste more wonderful flavors. The tongue that tastes every second will be unable to wait for the brain to spread these flavors. Wonderful. The diners present were younger and older, the younger taste was still normal, and the older taste had begun to degenerate to a certain extent. This wonderful experience was definitely an unforgettable impact for them.

　　 The impact on taste.

　　 What does it feel like to eat more and more delicious?

　　 Probably this feeling.

It tasted very delicious at first taste, but with a deeper understanding of it, I found it was even tastier than what I had eaten in the previous second. One second is better than one second. Every touch of the tongue is once Brand new feeling.

　　 What kind of feeling is this?

　　The same is true of heaven.

　　 In this world, there will be no dish other than chickpea that can bring diners such an experience.

　　 Xu Chengdu speaks.

The most famous and authoritative food critic in the world, even when he eats the swallow wings made by Peng Changping himself. After taking a bite, he takes time to express his appreciation to the chef, but Now he can't.

　　 As we all know, Xu Cheng has a good tongue.

It is this good tongue that allows him to eat a lot of exquisite and delicious dishes and hide some smiles, making him a chef who is convinced and loved by chefs all over the world, even a respected food critic. This love and respect is not just It can be smashed by money and love.

　　Han Guishan also loves to eat, Han Guishan also has money, and now he is very rich. After the good taste cooking competition was held, he broadened the market through this wave of Dongfeng. In just one year, the delicious soy sauce occupied half of the domestic soy sauce market, and the rest of the seasonings were also multi-lined, even if it was In Peiping City, people who are engaged in related industries who meet Han Guishan don't call it President Han.

　　 But he was notorious for eating because of his special taste.

　　The small bowl in front of Xu Cheng was empty.

　　 He looked at Han Guishan, who was sitting very reserved on the edge but had actually just licked the spoon. For the first time, he envied his usual image that his friends gave him the way to lick the spoon without trimming, but he couldn't.

　　 Xu Cheng actually wanted to lick a spoon.

　　 He had never felt this way before.

　　 As an excellent food critic, he knows that the dishes are layered.

　　Excellent chefs can make the dishes rich in layering sense, and even some like the perfume has the front and back to make the dishes aftertaste. But today's chickpea flowers surpass his previous knowledge of similar dishes.

　　 First of all, he didn't know that chickpea can be done in a layered way.

　　Second, the level of chickpea he eats today is completely different from that he used to eat.

　　In his understanding, the level of dishes is like a layer of mango. You can see these levels. The reason why there are levels is because of the different cooking methods and placement of multiple ingredients. Those levels are visible and predictable. After eating, you can also analyze why there is such a sense of level, what ingredients are used and what is added.

　　 This chickpea flower is completely incapable of analysis, and he does not want to analyze it.

　　 Xu Cheng felt that this chickpea flower was like a rose with a bud to be placed. When it was first eaten into the mouth, it was just a bud. Then the bud opened a little bit on the tongue, spread out, slowly, beautifully, and fully bloomed.

　　 and the tongue is the witness.

　　 "Hey." Xu Cheng sighed for no reason, including a sigh of luck.

　　 "What's the sigh?" Xu Cheng sighed Han Guishan's face, he now feels that this chickpea is really delicious, he will send WeChat to find Jiang Feng for the meal.

　　 Tomorrow, he Han Guishan will eat this chickpea flower!

　　 "Nothing, I just think I am lucky." Xu Cheng sighed.

　　 "Ah?" Han Guishan was even more embarrassed.

　　 "I actually have Jiang Feng WeChat, I'm afraid that Jiang Feng's WeChat will not be so good in the future." Xu Cheng whispered.

　　 Han Guishan:? ? ?

　　I also have Jiang Feng WeChat, I added the time earlier than you. I had Jiang Feng WeChat a year ago.

　　 As Xu Cheng spoke, Peng Changping put down the spoon.

　　 He also finished eating.

　　 Xu Cheng looked at him and asked, "Master Peng, what do you think?"

　　Peng Changping smiled. He has just experienced a wonderful dining experience no less than Xu Cheng. Perhaps his experience is more wonderful than Xu Cheng: "The afterlife is awesome."

　　 "I remember Jiang Feng had been studying cooking with you some time ago?" Xu Cheng asked.

　　Peng Changping nodded: "Yeah, I have practiced broth for a few months. At that time, I also persuaded him not to practice. It was already very good. Now it seems that he has not listened to me, otherwise I am afraid that I will not have this dish now.

　　 Xu Cheng didn't know that he even wanted this one: "How do you feel now?"

　　 "Now I regret to confiscate him as a disciple." Peng Changping made a joke.

　　 "I will remember it now," Xu Cheng smiled.

　　Peng Changping shook his head: "Now when I say this again, I will be a little old and old. I am not qualified to be his master."

　　 Xu Cheng froze.

　　 The voice of the two was low, and the surroundings became more lively. No one heard the conversation except the few who were close to Peng Changping. I heard nothing and just wondered who the old man was~www.readwn.com~ sounds like a big deal.

　　 Soon, the second dish Dinghu Shang vegetarian was served.

　　 This time the waitress introduced it, and specially emphasized that this dish was made by Sun Maocai.

　　If it is usual, everyone's attention must be attracted to this dish. Dinghu Shangsu is originally a top-quality vegetarian dish, which means high-class dishes. Cantonese dishes are famous dishes, steamed dishes, they use seasonal vegetables, the dishes are very beautiful, and Sun Maocai's work should be everyone's focus no matter where they are.

　　 It's a pity that this time, Dinghu Shangsu's limelight was a bit robbed.

　　Everyone is asking the waiter.

　　 "Who made the chickpea flower just now?"

　　Everyone is asking.

　　 "Who is Jiang Feng?"

　　 "Why didn't you hear this master before?"

　　 "Who is the teacher?"

　　If he has some memories of Jiang Feng, he will tell the people around him that Jiang Feng should be the chef who made the silk yam. He would boast about the silk yam made by Jiang Feng. If he knows more, he will boast about his knowledge of "Taste".

　　The lucky diners from the lucky draw had a student from the Academy of Fine Arts. They joined in and praised Jiang Feng’s pure meat wonton. Unidentified diners also agreed that they must try it next time.

　　Whether you are answering questions or not, you are talking about Jiang Feng.

　　 Everyone is discussing Jiang Feng, a well-deserved focus.