Chapter 1627 The Winning Point

"Fast and precise speed." Wang Jike thought to himself as he looked at Yuan Zhou's cooking techniques.

Wang Jike, like Wang Qiang and the other four, also looked at Yuan Zhou when Yuan Zhou was cooking.

Among them, Wang Qiang pays attention to his father from time to time, because he knows that according to his father's likes, he will definitely correct others if he sees any small details.

This is the God of Cooking shop. Wang Qiang is afraid that his father will speak too loudly and the five of them will not be able to leave the shop.

But until Zhou Jia served the dishes one by one, Wang Jike didn't speak, not even a word of comment.

The trembling Wang Qiang suddenly understood. He felt that he was a little stupid because of his father's arrival. If Yuan Zhou still had small details that needed to be corrected, then he would no longer be Yuan Zhou.

"After all, Yuan Zhou is known as the compass of cooking skills. He can draw circles to measure the level of cooking skills." Wang Qiang's mind was also full of activities.

After a person becomes famous, many rumors will change. For example, about Compass, it is obviously because of Yuan Zhou's strictness in doing things, and then Yin Ya gave him the nickname Compass.

Nowadays, people say "compasses" because Boss Yuan's cooking skills are unique and his skills are as precise as drawing with a compass.

Before the dishes arrive, the aroma arrives first, and the aroma alone is enough to make one's fingers twitch.

When Wang Jike saw the three forks served in front of him, he didn't hesitate for a moment. He picked up his chopsticks and started eating. The remaining two dishes, the grilled side, focused on the roasting process, and the seasoning was slightly less than the barbecued pork duck and barbecued mandarin fish. Not as good as.

For master chefs like him and Yuan Zhou, this is something that cannot be faulted, so the first thing Wang Jike ate was the barbecued mandarin fish and roasted side dishes.

Wang Jike is very restrained and eats the baked recipe according to the traditional sweet noodle sauce, scallions, pepper salt and hollow pastry.

The pastry tastes soft and glutinous, and it has a unique taste when paired with the crispy, oil-free pork skin roasted inside and the tender and crispy rib meat.

"Well, the heat, knife skills, and seasoning are excellent, on par with me." Wang Jike thought, restrained the urge to take another bite, and then stretched his chopsticks towards the barbecued mandarin fish.

Naturally, the taste of the barbecued mandarin fish did not disappoint Wang Jike. It reached the peak that this dish can reach. The appearance is as golden as the noon sun, shiny and oily, and the tender fish meat inside is as bright as jade. It smells delicious when opened.

Wang Jike first tasted the original taste empty mouth, and then picked up a piece of mandarin fish with the skin on and lightly dipped it in the soy sauce and vinegar on the side of the plate.

The tender and crispy fish meat dipped in soy sauce and vinegar tastes more delicious than crab.

"Not bad." Wang Jike nodded secretly, and then turned his attention to the last dish of barbecued pork duck.

In fact, when you first eat Yangzhou Sancha, the chef will first show the three forks to the guests sitting there, then take out the forks in front of everyone and cut them into slices on the spot for everyone to share.

Nowadays, Wang Jike rarely does this, but just now Yuanzhou strictly followed this old tradition and did it in front of them.

The last dish was barbecued pork duck. In fact, Wang Jike had higher expectations for this dish.

The reason is that this dish requires pig fat to be added to the duck meat. If the pig fat is not included, the duck meat will be too raw and lose its plump flavor.

However, due to the rapid progress of modern society and the rapid improvement of diet, people no longer prefer oily foods, so what needs to be solved for this dish is how to make it plump and greasy and acceptable.

Of course, Wang Jike naturally solved it after so many years of research, but he wanted to see how Yuan Zhou solved this problem.

After all, the barbecued pork duck not only needs to sandwich pig fat between the duck meat, but also needs to wrap the outer layer with pork net oil and then fry it first and then roast it.

Now the barbecued pork duck is cut into slices and placed on the plate, and on the side of the plate is sweet noodle sauce and on the other side is translucent and rosy tomato sauce.

Wang Jike picked up a piece of barbecued pork duck and stuffed it into his mouth.

The golden outer layer of the pastry shell softens instantly when it encounters the warm mouth, exuding the aroma of fried eggs.

The outer layer of "Cha Cha" becomes soft, but it tastes crispy, like eating the burnt edges of an omelette. The aroma of oil and egg fills your mouth.

He quickly chewed the duck meat wrapped in the inner layer, and his tongue touched the tender and smooth duck meat. At the same time, a burst of meat juice burst out, filling Wang Jike's mouth with the taste of duck meat.

Although the duck meat is tender as soon as you eat it, it becomes more and more fragrant the more you chew it, and there is still a faint mellow aroma of Shaoxing wine at the end of the meal.

It is this faint aroma of Shaoxing wine that makes the whole barbecued pork duck taste more rounded and perfect.

"It's really delicious." Wang Jike squinted his eyes and carefully felt the aftertaste of the recipe.

After a while, he opened his eyes and looked at Yuan Zhou with burning eyes.

Yes, after Wang Jike finished eating these three Yangzhou Triforks, he understood the inexplicable difference that his son Wang Qiang said.

Thinking of this, Wang Jike couldn't help but look at Wang Qiang.

"What's wrong, Dad?" Wang Qiang felt his father looking at him and immediately put down his chopsticks.

The other three people didn't pick up the food either. In fact, they had a tacit understanding and none of them ate more than three forkfuls. Only Wang Jike moved his chopsticks.

"When will you learn five points from Chef Yuan?" Wang Jike said.

"This... that..." Wang Qiang was momentarily stuck and didn't know how to answer.

"Forget it, it will be enough if we can get three points anytime." Wang Jike said: "When the meeting is over, come back with me and have a special training behind closed doors."

"No, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no."

What is closed-door special training? This is a method invented by Wang Jike to practice cooking skills.

Eat what you cook every day, and keep eating. After eating, you will continue to exercise at a high intensity. When you feel hungry, you can cook and eat whatever you want. Wang Qiang once followed his father and trained like this for half a month. Almost crazy.

However, Wang Jike decided that there was no room for further negotiation. He lowered his head and continued to eat the three forks. Firstly, it tasted delicious. As a native of Jiangsu Province, he liked to eat. Secondly, he had heard the rules of the shop before coming here, and he had to eat everything. over.

Wang Qiang couldn't tell what the difference was, and Huang Fei, Liu Li, and Hao Cheng couldn't feel it. It was because their cooking skills weren't perfect.

If you tell me what the three-point difference between the two is, it's really not that big, and it can't be that big.

I said before that Jiangsu cuisine can be commercialized nationwide so well because of the promotion of the Five Tigers.

As one of the Five Tigers, Wang Jike participated in the national improvement of Jiangsu cuisine. After all, tastes are different across the country, so the taste must be improved to suit the local taste and allow outsiders to get used to it.

Strictly speaking, the current standard three-pronged hotel in Su Province is almost based on Wang Jike's improvement, that is, Wang's three-pronged hotel. The improvement method is actually very simple, slightly reduce the greasiness and pay more attention to the plump taste of the Sancha itself.

The Sancha made by Yuan Zhou had the right ratio of plumpness and greasiness without removing the greasiness.

Yuan Zhou was trying to find a balance between the two, while Wang Jike was trying to reduce the greasiness and leave the plumpness behind. But we can’t say whose three-fork dish is better, and even most people can’t tell whether it’s good or bad.

But it is easy for locals in Su Province to eat it. Just like Wang Jike himself, he prefers Yuanzhou’s three-pointed dish.

Because this is more like the feeling Wang Jike had when he was a child, eating three forks.

"It taught me a lesson, greasy is not a derogatory term. To be precise, greasy was not a derogatory term before." Wang Jike thought to himself.

Nowadays, greasy, greasy uncle, middle-aged greasy are all bad words, and greasy food is not a good word either.

But going back further, greasy just refers to "food with a lot of oil", which is a neutral term without any derogatory connotation.

Just like Lao She wrote in Luo Tuo Xiangzi: "At Hu Niu's age, this is her first child. She lacks exercise on weekdays, and the fetus is very large because she was greedy for greasy food during pregnancy..."

Of course, it can also be seen from this that people's quality of life has improved now.

After eating everything, Wang Jike took the lead to leave, but stopped when he reached the door.

"When does Chef Yuan's lunch business end?" Wang Jike asked.

Wang Qiang replied: "Two o'clock."

"Well, you guys need to go back first. I want to wait here for Chef Yuan to rest." Wang Jike said.

"Dad, um..." Before Wang Qiang could finish his words, he was interrupted by Wang Jike: "You are right this time. I am indeed a little inferior to Chef Yuan on the three forks."

As soon as Wang Jike finished speaking, Huang Fei, Hao Cheng, and Liu Li were stunned. It turned out to be true.

That's Wang Jike!

The atmosphere was awkward for a while, partly because of shock, and partly because they didn't know what to say.

"Actually, Uncle Wang doesn't either. I think both your and Chef Yuan's three-fork dishes are delicious." Liu Li comforted him.

"If you lose, you lose. There's nothing wrong with admitting it." Wang Jike waved his hand and said, "It's okay to admit defeat, as long as you don't think you will lose forever."

"Go and do whatever you have to do." Wang Jike suddenly thought: "I heard that you came here to eat to learn cooking skills. Show me the notes you took."

"Well……"

Wang Qiang, Hao Cheng, Huang Fei, and Liu Li were all spartan, staying in place like wooden stakes, motionless.

"What's wrong? The things you remember are still secrets. You can't show them to me?" Wang Jike asked.

"No, no, no," "You can see," "Uncle Wang, what did you say?", "It's right here."

The four of them slowly took out the notebooks they carried with them. Wang Jike took his son's notebook first.

There were five pages of notes on it. Wang Jike flipped through it casually and nodded with satisfaction: "It's good to have five pages of notes after a meal."

Then Wang Jike picked up Liu Li's notebook again, then his face gradually became livid, and he looked up at the four people.

He asked: "If I understand correctly, these pages of notes are the total of the notes you took during the two weeks you came to Chengdu?"

Because Wang Qiang's notes did not have a date, Wang Jike didn't notice it, but Liu Li's notes had an accurate date, so...

Then Wang Jike looked at the notes of Huang Fei and Hao Cheng, and found that the four of them were similar.

"Do you think learning cooking is just a tourist trip?" 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 want to go back. But do you still remember what you came here to do?" 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 stay for a year." Wang Jike said: "But don't travel on the pretext of learning cooking skills. , what do you call this? Trying to show others? Or try hard to convince yourself."

"Oh, I'm sorry. I may have misunderstood you. You have also successfully convinced yourselves that you have worked extremely hard and traveled thousands of miles to learn cooking." Wang Jike said.

At first, Hao Cheng and the other four just lowered their heads subconsciously. After all, Wang Jike was senior and had high cooking skills, so they could only be trained.

But following Wang Jike's words, the four of them realized their problems. They seemed to have really convinced themselves that they were working hard.

"I'm sorry, Chef Wang", "I'm sorry, Uncle Wang", "Dad, it's true that I slacked off".

"Why are you saying sorry to me?" Wang Jike asked.

Then the four people subconsciously answered in unison: "We are sorry for ourselves."

"Haha, you have eaten well and slept well in the past two weeks, but you still feel sorry for yourself?" Wang Jike said, "How can you be so sorry?"

"Go back to the hotel and think about it yourself." Wang Jike said.

Hao Cheng, Liu Li, and Huang Fei said goodbye and prepared to leave. Wang Qiang was originally planning to follow them, but was stopped by Wang Jike.

"Xiaoqiang stays, there is something unfinished." Wang Jike said.

Wang Qiang instantly felt bad, but he could only agree: "Okay, Dad."

Then Wang Jike and Wang Qiang sat in front of the store, waiting for the end of business hours.

They were the second batch in line, so it was actually early after finishing their meal, and they had to wait outside for more than an hour.

Wang Qiang was tired from sitting for so long, but Wang Jike still kept his back straight and meticulous.

Wang Qiang really wanted to say, "I'm old, Tianshan old man is dying," but he would probably be beaten to death if he said this in front of his father.

At 2:10 p.m., the last diner left. After Yuan Zhou cleaned up the kitchen, he went to the store door to stretch, and then he saw Wang Qiang and Wang Jike.

Yuan Zhou must know Wang Qiang, but the person next to him is not very familiar.

"Hello, Chef Yuan, I am Wang Jike, chef of Jiangsu cuisine. Thank you very much for taking care of these boys these days." Wang Jike said.

"Is it Five Tigers Wang Jike, Chef Wang?" Yuan Zhou reacted immediately.

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 of my name." Wang Jike said with a smile.

"Of course Chef Wang is a master of Jiangsu cuisine." Yuan Zhou said: "I had planned to visit Jiangsu Province before, but I never had the chance."

This is true. During Yuanzhou's previous exchange activities with the masters, Wang Jike was one of the famous chefs that Yuanzhou wanted to communicate with most.

But as a famous chef, Wang Jike is really too homebound. He either goes to the gym or practices cooking skills at home, and he never has the chance.

Wang Jike said: "I don't dare to be a master of Jiangsu cuisine. Chef Yuan's attainments in Jiangsu cuisine are already better than mine."

"It's not like that, Chef Wang. I am accomplished in Jiangsu cuisine because I stand on the shoulders of giants." Yuan Zhou said seriously: "When I was learning Jiangsu cuisine, Chef Wang's Wang's Jiangsu cuisine gave me a lot of inspiration. "

Every time the system rewards a cuisine, it extracts all the essence of that cuisine. To be more precise, it is a giant standing on the pyramid, and Yuan Zhou stands on the shoulders of the giant on the pyramid.

…

Ps: Caimao is looking for likes and various supports from fans of the character for Boss Yuan. It seems that the popularity has reached, and he can hold a birthday party for the character~