But there is only one Peng Changping, and there can only be one first place in the Chef Record. Xu Cheng can’t demand the world’s top standard from all chefs.
Xu Cheng knows that there are many hidden, unknown culinary geniuses in the world.
Just like years ago when he traveled in Southeast Asia, he once visited a very famous roadside stall, which was said to be unforgettable to everyone who had eaten there, and the locals felt uncomfortable if they didn’t eat it for a day.
Xu Cheng tried it and found that the snacks from this stall seed to have so ingredients that shouldn’t have been added.
Feeling uncomfortable after not eating for a day might not be purely psychological.
Of course, besides such rare peculiar cases, Xu Cheng has indeed tried many hidden small eateries. So chefs may not have high overall skills, but they have dedicated their lives to perfecting a single dish.
To such chefs who are destined not to make it to the Chef Record, Xu Cheng is never stingy with his praise.
"Taste" was still a monthly magazine, and Xu Cheng would occasionally devote an issue solely to introducing dishes without ntioning the chefs, using the entire space to describe these recipes and introduce these hidden gems to the readers.
Of course, now "Taste" no longer publishes such issues. Everything that could be introduced has already been covered, and it couldn’t fill the pages.
Xu Cheng thought today’s Three at Buns and Fernted Rice with Stead Buns couldn’t compare to the Eight Treasure Chestnut Pigeon, which could make it to the cover of a special feature, but a brief recomndation occupying half a page or a whole page in the magazine would still be possible.
Consider it as encouragent for new talents.
After all, this young Master Qin seems to be in his twenties, very young, with a promising future.
Currently, pastry snacks in Chinese cuisine are declining, and promising talents are mostly at Zhiwei Restaurant. The pastries in many big restaurants are just edible, nothing more.
It’s rare to see a young pastry chef who can make Fernted Rice with Stead Buns and Three at Buns to such a level, so Xu Cheng felt it was worth featuring on "Taste" to promote and encourage.
Not to ntion, these snacks aren’t expensive.
Eighteen yuan for a Fernted Rice with Stead Buns, and fifty-six yuan for a Three at Bun. In Xu Cheng’s view, the taste is worth the price.
This price range of food, when featured in "Taste," is considered absolutely affordable cuisine.
In the past year, dishes that made it to "Taste," with food reviews personally written by Xu Cheng, had prices no lower than a hundred yuan.
Xu Cheng initially founded "Taste" with the intention of sharing the delicious dishes he had tasted around the world with the public. However, as "Taste" grew more influential, whether a dish could be featured in "Taste" beca the best asure of its price.
Xu Cheng originally wanted everyone to enjoy tasty food without disappointnt, but it turned into enjoying tasty and expensive food without disappointnt, which sotis left Xu Cheng in mixed feelings.
Had Xu Cheng not been too wealthy to be tempted by the prices offered by restaurants that wanted to feature their dishes, so high-end restaurants would have already paid him to write food reviews to raise their dish prices.
Xu Cheng quietly finished a bowl of Dried Tangerine Peel Tea, taking a deep breath.
Very amazing.
This was Xu Cheng’s first impression after finishing the al.
Given his taste and pickiness, a regular bowl of dried tangerine peel, white fungus, and lotus seed soup would never catch his eye, at most taking one or two sips. He wouldn’t drink an entire bowl like today.
But today...
Xu Cheng found it very comforting to drink.
This comfort didn’t co from the taste but from the heart. While drinking Dried Tangerine Peel Tea, he felt a warmth and ease inside.
So much so that he even wanted to eat another Three at Bun.
This didn’t conform to his usual eating habits.
As he approached middle age, Xu Cheng inevitably started focusing on health, restraining his cravings, and avoiding excessively large and rich als like in his younger days.
But today...
The younger generation is indeed impressive.
Xu Cheng now knows where he will go for snacks in ten years.
"Little Wang, have you finished eating?" Xu Cheng asked.
"Mr. Xu, I’ve finished."
"I rember Huang Ji stops taking orders around one o’clock, what ti is it now?"
"1:07."
"Then the kitchen should still be busy, we’ll wait a bit. Do you... want so snacks?"
"I... want so... definitely, Mr. Xu!"
Xu Cheng smiled with satisfaction: "Then ask the waiter if there are any more Fernted Rice with Stead Buns and Three at Buns for another round. I’ll also have half a serving."
The assistant quickly went to place an order.
Five seconds later, Xu Cheng’s order update reached the kitchen.
The entire kitchen was in an uproar, Huang An Yao was so excited he almost jumped up from his chair, but his legs were too numb to move.
"Are there any Three at Buns and Fernted Rice with Stead Buns left?"
"Yes, yes, reserved for this!"
"Quick, quick, plate it!"
Qin Huai looked at the suddenly excited crowd with so confusion and quietly asked Zheng Siyuan: "Do you feel sothing’s odd with everyone today?"
"Did you notice Master Huang’s exaggerated big spoon stir-frying moves earlier?"
Zheng Siyuan: ...
Zheng Siyuan felt everyone clearly wasn’t good at acting, yet insisted on playing along for Qin Huai’s surprise, which was quite dull.
But seeing that the show was about to reach its climax, he had no choice but to join in.
"No, nothing strange. I think everyone seems normal today, almost ti to finish work, being happy is reasonable."
Qin Huai: ...
Do you realize the oddest thing now is you?
Zheng Siyuan, since when did you talk so much?
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