After careful consideration and consideration, Chen Nian felt that it was indeed feasible to add Chinese medicine to fresh fish and sheep.

When it comes to stewed lamb, what you can think of now is wolfberry, Codonopsis, and Angelica...

But if you can think of it yourself, others can naturally think of it too.

The dish of fish and sheep is very traditional, so aging requires some innovation in this tradition, so naturally, you cannot use traditional Chinese herbal medicines that are often used by people.

Although Chen Nian studied food major, he did not have a deep understanding of traditional Chinese medicine, and he did not dare to use medicinal materials indiscriminately. If a certain ingredient in the medicine conflicted with mutton, fish, or pepper inside.

, thus producing some toxic ingredients. Then, let alone winning the award, you may have the ability to eat, drink, defecate and urinate for the rest of your life.

However, now that the information is so developed, Chen Nian turned to search for some medicinal materials that can be used in Huaiyang cuisine and Cantonese cuisine. Soon the name "Gorgon Fruit" appeared in front of him.

Gorgon ferment is also a Chinese medicine, but its popularity is not as high as angelica, Codonopsis, wolfberry, etc., but in people's minds, this is also a rare soup-making product.

In addition, Chen Nian also checked the growth characteristics of the water chestnuts and found that the water chestnuts were actually quite seasonal ingredients at this time. When Chen Nian thought about it, he became even more excited. Many of Huaiyang dishes should pay attention to seasonality, such as

Crabs, such as some vegetarian dishes, such as some fish.

Therefore, I quickly ordered this dish today, but after opening this mouthful, Chen Nian had a lot of thoughts in his mind.

After surfing carefully online for more than half an hour, Chen Nian finally confirmed the fish and sheep fresh that he would improve next. He planned to add the Chinese medicine of water chestnut to this dish.

Moreover, adding Chinese medicine alone is not enough. Aged wants to make this dish saltier, so he also plans to add crab noodles. As the name suggests, crab noodles are the product of crabs, and the main ingredients that make up crab noodles are crab roe and crab meat.

Everyone knows the deliciousness of crabs, and Chen Nian is also looking forward to adding crab noodles to it, and what kind of deliciousness can be created.

Let Brother Liu send two more crucian carp and mutton tomorrow morning and afternoon. As for the Chinese medicinal materials and crabs aged one, I have to pick them up in person.

...

As the days passed day by day, after repeated attempts, Chen Nian finally made this dish of crab, water chestnut, fish and sheep fresh to 99.5%.

The remaining 0.5% aged ones are full of confidence to fill it completely the next time.

And the days are coming a few days before the competition.

Chen Nian had already informed the competition that he had participated, and the other party was very happy when he learned that Chen Nian was planning to participate.

Then, Chen Nian asked for personal information and took the initiative to book a flight ticket for Chen Nian.

The news that Chen Nian was going to Yangzhou to participate in the chef competition also told the Honghong Hotel that they were very happy after hearing this. On the one hand, it was because Chen Nian was able to go out for the competition, or if they took the initiative to invite him, it means that if he was invited, it means that he could be invited.

The old strength is recognized.

And as a Sichuan chef, it is worth showing off that it can be invited by the Chefs Association in Yangzhou.

You should know that Huaiyang Cuisine, as a large cuisine, has many chefs.

On the other hand, it is because Chen Nian has told them the news and said that his dishes have been practiced almost all, which means that they will no longer have to eat fresh fish and sheep made by Chen Nian again.

Although this dish is very delicious, I have to admit that it is not easy to eat it every day, and I can't stand it even if I eat it for a period of time.

Now they think that even a bowl of seaweed and egg soup is very good.

"When you go, you have to compete well, and try to get the first one." Feng Honghong said, "I have already seen it. Just that wall. The medals and certificates you get will be hung there, and every one of them comes in.

Anyone can see it."

Chen Nian looked at the wall that Feng Honghong pointed to. It was still empty. The main reason was that Chen Nian couldn't think of what to hang there for a while.

Based on the principle of preferring to be insignificant than to be indiscriminate, the old people temporarily left the place idle, but unexpectedly, Feng Honghong now had a new idea.

"Don't worry, I will definitely participate well then. As for the ranking, I haven't thought about it anymore. After all, there are some excellent young chefs there. I, a novice who has just learned for more than half a year, can stand with them.

It's already a very honorable one."

"Hahaha, Master is humble." He Hai said admiringly. This is what he admires most. He can remain humble at any time: "Master, I have recently studied some other aspects, and you will be back when you are back

I'll make it for you to see if it can be put into the menu of our Honghong Hotel."

"No problem." Chen Nian patted He Hai on the shoulder, "I found that you are still very talented in the Baifang. Do it well. Noodles are just one of the Baifang. If you want to achieve something, you have to go.

Think and study more deeply.”

"Thank you, Master, I understand."

However, just in the morning of that day, Chen Nian suddenly received a call from the TV station, saying that he would come here for an interview at noon today. Due to schedule reasons, he slightly modified the time and changed it to today.

"Okay, you can come here then, but there may be more people coming to the hotel today. I don't know if you are inconvenient..."

"It doesn't matter. It's better if there are too many people. You can also take photos more lively at that time."

Chen Nian saw that the other party didn't mind, so he had nothing to mind. Anyway, the main content of this interview and shooting at noon was the atmosphere in the store and the busy scene in the kitchen, and the interviewees were only guests.

Regarding Chen Nian's interview, the staff on the TV station just said that it will be placed at night.

In the busy kitchen preparation, it was noon soon, and the number of customers gradually increased. Since it had been half a month since the hotel reopened, many people only learned about the news later, so they also

Everyone came here to have dinner one by one.

The store is still full, and there are long queues outside.

Everyone in Honghong Hotel was busy for a while.

The reporter who was arranged to interview this time was named Qian Jiajia, and she has a relatively deep qualification in Taiwan.

Moreover, this time the filming interview is not intended for news, but for their station to make a documentary.

Although there are many restaurants in Chengdu, they have to look for the kind that is not big but has a specialty, has a good reputation, and has a lot of people to eat, and they also have a certain reputation on the Internet.

Therefore, the Taiwan screened for selection, and finally selected the Honghong Hotel where Chen Nian was located.

Qian Jiajia came outside the Honghong Hotel and saw many guests here at a glance. There were already a long queue outside the door, and there were a few old men and women next to her, as if they were maintaining order.

This made her feel curious.

Motionally the cameraman to turn on the computer, and she also turned on the radio equipment.

First, the photographer took pictures of the door and the scenery on the street, and then started to take pictures of the crowd queuing at the door, as well as the guests eating inside through the outside door.

They talked a lot, and from time to time they picked up the dishes on the plate and put them in their mouths, and then continued to talk.

There are also some people who dressed clearly and looked like tourists, and their faces were also filled with satisfaction.

Then she asked the photographer to look at her. She introduced the Honghong Hotel and the boss here in a few short sentences and then began to search for people to catch them for an interview.

Since we are going to conduct an interview, we must choose people from different life backgrounds, including men and women, elderly and young.

Soon she looked at an old man wearing a white shirt, gray trousers and old cloth shoes, and the other person looked like a neighborhood nearby.

In Chengdu, Chongqing is full of hotpot restaurants. Whether the taste is delicious depends on how many old men and women are going to.

"Uncle, we are a reporter from the TV station. We are now shooting a documentary about Honghong Hotel. Can I interview you? It only takes a few short minutes."

Wu Qiufang looked at the beautiful female reporter who suddenly appeared in front of him in a daze at the beginning, but then he realized: "Okay, okay, interview, no problem."

Wu Qiufang nodded in agreement with a smile.

When Qian Jiajia saw that the old man agreed, she immediately took out the question she had prepared long ago. They had no drafts during the passers-by, and what they wanted was the most realistic reactions of passers-by.

"Uncle, I want to ask if you often eat here?"

"Yes, I come here often, the dishes at this restaurant are very authentic."

"That's it. When you come here to have a meal, will you change places to eat because the queue is too long?"

"No, it's not normal for a good business to queue up. Moreover, everyone is very skilled, and few people go to the line, so you just need to queue for a while and just treat it as exercise."

"Uncle, you have a good attitude. Which dish do you like the most in Honghong Hotel?"

"Mapo Tofu." Wu Qiufang said without hesitation.

"Why?" Qian Jiajia was a little confused, because although she could hear Wu Qiufang spoke with a Sichuan accent, after all, is it really good to eat dishes like Mapo tofu at such age?

"Because I had Mapo tofu made by Master Xue many years ago with my teacher, and I haven't eaten it again in many years. But later I found that the taste of the owner of this restaurant was as good as that of Master Xue's.

It's exactly the same, so I come here often."

After hearing this, Qian Jiajia did not think about who Master Xue and his teacher were as mentioned by Wu Qiufang. It was probably which chef they knew before. Finally, he asked the old man's surname was Wu and said thank you.

Start looking for others.

...

"Hello, I want to ask if you are a student in school?"

"I just graduated a month ago and am no longer a student now, but are you from the TV station?"

"Yes, we are from the TV station. We are planning to shoot a documentary now. One episode is about the old boss, so we want to interview the guests who come here to eat. Do you see if you are convenient now? We won't take too much

With more time, just ask a few questions."

"Documentary! Awesome boss, you're going to TV! Very convenient, it's okay. If you have any questions, I will definitely answer truthfully!"

When Qian Jiajia heard the other party cooperated so much, she couldn't help but sigh in her heart that today's interview went smoothly.

"By the way, classmate, can you ask your name before the interview?"

"Xiao Jing."

"Okay, Xiao, can you ask when did you know about this restaurant?"

Xiao Jing thought for a while: "It would be too early to know this hotel. If I remember correctly, I should be the second customer of this hotel. I came here to promote it, and then
To be continued...