Xu Cheng swallowed the last mouthful of fruit.

Lasted.

Xu Cheng knew that he couldn't overeat like this for the sake of his health. When he was young, he traveled around the world and had irregular meals. As a result, he had a bad stomach now that he was older.

Eat smaller meals more frequently, which is what the doctor told him.

But now.

Xu Cheng could only say that it shouldn't be a big problem if he occasionally disobeys the doctor's advice.

Xu Cheng looked at Qin Huai.

At this moment, the way he looked at Qin Huai completely changed.

Before this, his attitude toward Qin Huai was that of a well-known food critic looking at young chefs, and an elder looking at younger chefs, with praise, expectations, and encouragement, but without much equality and respect.

But now, Xu Cheng has completely treated Qin Huai as a master in the industry.

Looking at the entire Chinese chef circle, only a few master chefs at Zhiweiju can achieve A+ grade dim sum.

The faults in the Bai case are too serious.

Xu Cheng no longer thinks about the short food review, which is half a page long. He is now thinking about where to start when he is interviewed later, and whether the manuscript should be three pages or five.

The number of pages and whether to leave a cover.

There is such an amazing young chef in the Bai An circle. If he is not on the cover of "Zhiwei" for the first time, wouldn't it appear that their "Zhiwei" magazine is very tasteless?

It's the end of December now, and Xu Cheng feels like he's just bursting with ideas. Before the interview even starts, all kinds of compliments are pouring out of his head. If this manuscript doesn't have to be revised a lot, it will definitely be finished in two or three days.

If we go fast, we can catch up with the new year's big issue in January next year.

What, you said that printing and shipping the magazine takes time, and the manuscript written at the end of December will definitely not be published in the new year's issue in January.

Xu Cheng said that you don't understand magazines at all. When he founded "Zhiwei", he deliberately did not set a release date for "Zhiwei" in order to delay the publication.

Who stipulates that "Zhiwei" published on January 15th is not the first issue of the new year?

But……

Xu Cheng couldn't help but look at Qin Huai again and felt that Qin Huai was really too young.

Doesn’t it seem a bit too flattering to have such a young chef appear in the new year’s issue of Zhiwei?

Xu Cheng had a strong idea in his heart. He knew that the fruit Qin Huai just handed him was a top-notch snack in the entire circle of Chinese chefs, not to mention that it was an innovative snack that combined red noodles and had a higher gold content.

.

But Qin Huai's cooking skills are not at the top level in the entire chef circle.

There is no need to look around the world. There are quite a few domestic chefs whose cooking skills are far above him in the list of famous chefs.

It can only be said that compared to the red case, the white case has inherent disadvantages.

He has seen too many white chefs, and he has also seen people with better skills than Qin Huai, but those masters with good skills are basically old men, and some have stopped working on the front line to focus on teaching apprentices.

As young as Qin Huai...

"Hiss—" Xu Cheng took a breath of cold air.

Under normal circumstances, the golden age of a red case chef is between 35 and 50 years old. During this period, people's physical strength and energy are at their peak. Even though the skills will continue to improve in the future, the body can no longer keep up.

The white-case chefs are different. The peak period of the white-case chefs may be about 10 years longer than that of the red-case chefs. At the same time, they reach their peak relatively late. Some are late bloomers, and many people become famous in their 50s.

exist.

Qin Huai is only in his 20s now.

He still has more than 30 years or even 40 years to reach his peak!

When he thought of this, Xu Cheng's eyes heated up when he looked at Qin Huai.

Perhaps now that Qin Huai is on the first issue of "Zhiwei", many people will think that Qin Huaide is not worthy of the position, but in 20 or 30 years, everyone will only praise Xu Guo for his great eye for talent!

"Master Qin." At this moment, Xu Cheng stopped acting and his voice became normal, "Is it convenient to find a place to start the interview now?"

Qin Huai didn't expect Xu Cheng to be so anxious. He thought Xu Cheng would have to say a few words to Huang Shengli first, or comment on the results just now, before starting the interview.

Qin Huai is quite looking forward to Xu Cheng's review. From Qin Huai's point of view, Huang Anyao is already very good at speaking. Xu Cheng is Huang Anyao's idol and a world-renowned food critic. Qin Huai wants to know how A+ grade dim sum ranks among food critics.

What kind of level is it in the mouth?

"Of course." Qin Huai nodded.

"Mr. Xu, how about we go to the 888 box where you just had dinner? There is a sofa and coffee table in the box, which is convenient for sitting." Huang Shengli suggested.

Xu Cheng had no objection and nodded.

Huang Shengli signaled the foreman to take Xu Cheng and Qin Huai to the 888 box, and said with a smile: "I still have a few taels of the good tea that you praised last time. When the tea is brewed, I will have it delivered."

Xu Cheng paused in his steps, hesitated for a moment, and said with some embarrassment: "Tea is not necessary."

"But I think you can still drink tangerine peel tea."

Everyone:?

"Okay, I'll have someone send it over later."

Qin Huai glanced at Xu Cheng in surprise. He didn't expect that Xu Cheng had a big appetite in middle age. He just ate such a big fruit and felt like he was full. At this time, he could still drink a bowl of tangerine peel, tremella and lotus seed soup.

Worthy of being a food critic.

Trained.

Qin Huai walked quickly to Zheng Siyuan and whispered a few words. Zheng Siyuan nodded and said that he would take care of everything and Qin Huai could just concentrate on the interview.

Qin Huai and Xu Cheng entered room 888. Xu Cheng's assistant did not follow them. They just silently handed the notebook, pen and voice recorder to Xu Cheng and waited outside.

Xu Cheng's interview was a very traditional interview method. He recorded the interview with a voice recorder and wrote down key points in his notebook at the same time.

"Master Qin, as far as I know you have your own community canteen in Shanshi. You used to work in the community canteen. You have only come to Huangji Restaurant for study and exchange in the past month."

"And I also asked about you in advance. You are from Guangdong Province. You have been staying in Qiu County before. Your family runs a breakfast shop, right?"

"Yes." Qin Huai nodded.

Xu Cheng’s preparations were well done.

"Don't be nervous, I'm just a little curious. According to my investigation, your father is just an ordinary breakfast shop chef. I have also been to Yunzhong Canteen and tasted the buns made by your father. They are very... ordinary."

"So I'm very curious, what made you embark on the road of making dim sum? Where did you learn the craft of making dim sum?"

During interviews, Xu Cheng likes to ask chefs and the stories behind their dishes. He asks these stories not just for the sake of eating, but to combine the food and the stories behind the food so that the food reviews he writes can attract readers more.

eyeball.

Why is the food review of Babao Chestnut Pigeon so famous, so popular in Southeast Asia and reprinted by newspapers in many countries?

Isn’t it because the story behind the Babao Chestnut Pigeon is exciting enough.

This kind of plot where fellow students fight, the Taoist heart is broken, and after ten years of enlightenment, and the mastery of the secret, it can be put into a TV series and say that it can last for 30 episodes!

Qin Huai didn't expect that Xu Cheng would ask this when he first came up, but since Xu Cheng asked, Qin Huai of course had to tell the truth.

He has already told many people about this version, and he doesn't even need to organize the words, he can just speak it directly.

"This starts from the children's welfare home where I stayed when I was a child."

Xu Cheng:?

"At that time..."

"..."

Qin Huai guessed that Xu Cheng liked to listen to stories, and as a master of lies, what he was best at was making up true and false stories vividly.

Xu Cheng's expression changed from shock, to confusion, to confusion, and then he began to question, began to doubt himself, gave up questioning, and accepted numbly.

Qin Huai spoke for 15 minutes and recorded for 15 minutes, but not a word was written in the notebook.

Xu Cheng was completely stunned. Over the years, he had interviewed chefs of all kinds, from different countries, different skin colors, different races, and different cultures.

No matter how different these chefs are, it is normal, reasonable and acceptable.

This Master Qin in front of me is not.

After hearing about Qin Huai's entire apprenticeship, Xu Cheng felt that only the part after coming to Huangji was normal. But Qin Huai's level was already very high when he came to Huangji, and he couldn't learn anything in more than a month.

Now Xu Cheng has only one thought in his mind:

Where can I buy the "Encyclopedia of Dim Sum"?

After Qin Huai finished speaking, the box fell into a long silence.

For the first time, Xu Cheng felt that he didn’t know where to start during the interview.

As an excellent food critic, he is always good at exploring the stories behind the dishes by starting from a chef's circumstances, his apprenticeship, and the dishes he is good at.

But today's situation was so complicated that he didn't know where to start.

He didn't even know how to choose a title.

"The director of the children's welfare home asked the children to do these things, and 10 years later the children were extremely grateful..."
To be continued...