Someone in the restaurant exclaimed, which naturally immediately attracted the attention of other diners. Some diners who did not take out their phones to watch the video immediately stretched their heads to look.
"Where is it? Where is it? What TV show is it? Is it a new video recorded by the boss?"
"Is it a cooking video from the Internet? I learned several dishes from Chef Feng before, and now I watch it every day in anticipation of Chef Feng's new videos."
The videos released by Meng Shitong and her small team are indeed gaining more and more responses online.
In particular, Feng Yifan’s consecutive cooking videos have become a model that many people are eager to imitate.
Nowadays, there are many local fans in Huaicheng. In addition to eating at Su Ji every day, they also look forward to watching Feng Yifan’s new cooking videos on the Internet, hoping to learn a few tricks and cook for their families.
So when you hear someone shouting "It's Chef Feng" into the phone, you will naturally think, is Chef Feng releasing a new cooking instructional video
The surprised diners quickly said, "It's not Chef Feng's cooking video, it's the TV station's "Philippines Witness" program."
This made the other diners in the restaurant even more curious.
"Chef Feng is on TV again?"
"Did the boss come to the Philippines to testify again?"
"Hasn't Fei Changzheng been doing a special topic on the Fujinglou competition recently? The boss didn't participate in the competition either?"
…
At this point, the diners even felt that the noodles in front of them were no longer fragrant. Some people quickly took out their mobile phones and found the TV station's online live broadcast.
At first glance, the diners were surprised again.
"Is he really the boss?"
"What is Chef Feng going to do?"
"It seems that they want to set a standard for the dishes determined in the cooking competition at Fujing Building, right?"
"Is it that powerful?"
"Hahaha, you are indeed worthy of being the boss of Su Ji. It turns out that he didn't participate in the competition because his level is too high. It will be used as the criterion for judging the competition."
"Awesome! This is the position that Chef Feng should have."
"That's right, with Chef Feng's level, he can be a judge without any problems."
"Stop talking, just watch and start doing it."
The restaurant soon became quiet. Everyone was concentrating, either in groups of three or five or alone, staring at the screens of their mobile phones of all sizes, watching Feng Yifan's cooking process on the "Fei Chang Zhi Zhi" program.
In the video, Li Feier asked Feng Yifan with a smile: "Chef Feng, there are two dishes required for the cooking competition held by Fujinglou this time. One is stir-fried soft pocket and the other is braised saddle bridge. Can you introduce to us first why these two dishes are used?"
Facing the camera, Feng Yifan explained in a humble and dignified manner: "Because the local characteristics of Huaicheng lie in the cooking of eels, and in eel cooking, stir-fried soft-shelled eels and braised saddle bridge are two very representative dishes, and they are two dishes of different styles."
Li Feier continued to ask: "Oh? Is the style different? Chef Feng, can you tell me more about it?"
Feng Yifan nodded and continued, "Stir-fried soft-shelled pork is a very delicate dish. As for the braised saddle bridge, from the literal meaning of 'roasted', it is not difficult to tell that this dish is relatively rough."
Li Feier smiled and said, "So that's how it is. Then, Chef Feng, are you going to demonstrate these two dishes to us?"
Feng Yifan agreed: "Okay, but before making these two dishes, we have to talk about the two methods of killing eels."
In the next video, Feng Yifan also explained two methods of slaughtering eels.
The first one is naturally the common method of slaughtering with a knife. Of course, because the process is relatively bloody, it was not demonstrated during the recording, only the appearance after cleaning was shown.
After cleaning the eels, Feng Yifan smiled and said to the camera: "Actually, if you feel that you can't do this kind of slaughtering process, you can let the enthusiastic stall owner do it for you when you buy the eels."
The diners who were watching the video in the restaurant all burst into laughter when they heard this.
"Hahaha, Chef Feng is still so funny. The enthusiastic stall owner doing the job for you is so funny."
"What the boss said is right. It's too bloody to slaughter the animals yourself. There's nothing wrong with handing it over to the enthusiastic stall owner."
"I think the funniest thing is that the screen went black and there was a subtitle saying 'The process was too bloody, so the scene was omitted'. It was really funny."
“I feel like the collaboration between Li Fei’er and Chef Feng is really interesting.”
"Yes, the show is very good."
Then, Feng Yifan demonstrated another method of killing eels, which is to scald the eels to death directly with boiling water.
This process is not so bloody, especially since Feng Yifan used a denser net bag, so the eels could not be seen at all when they were put in it.
Feng Yifan did not hold back much and directly told everyone the process of scalding.
"First, heat the water in the pot, then add some cooking wine, green onion and ginger. This process is equivalent to cooking, and it is also to remove the peculiar smell of the eel."
When everything was ready, Feng Yifan directly threw the net bag into the boiling water, and then covered the pot directly.
Although the eels could not be seen through the net bag, this scene still made many diners feel a little frightened.
"Oh my god, just throw it into boiling water like that?"
"Hiss, although eels are delicious, the process is really a bit cruel."
"Hey, hey, hey, can you guys stop doing that? I didn't see any of you refusing a bite when we were eating."
"Hahaha, that's right. Even though the method looks a bit cruel, I still can't help but want to eat it."
The atmosphere in the restaurant became lively again, and everyone continued to watch Feng Yifan's cooking process in the video attentively.
The diners found that although the process seemed cruel, Feng Yifan's technique was very cool, which made people ignore the cruelty when watching it.
After the eels were blanched, Feng Yifan took the net bag out of the pot.
Then let it cool quickly, then untie the net bag, pour out the eels inside, and start to cut the eels into pieces with a bamboo skewer knife.
In Feng Yifan's hand, the bamboo skewer knife seemed to have turned into an exquisite sharp blade.
With Feng Yifan's very smooth strokes, the eel was gutted, its back and abdomen were separated, and a complete eel bone was removed.
"Oh, oh, oh, this is really so cool, isn't it?"
"He's really handsome. It's really nice to watch."
“Is cooking so cool?”
"No, it should be said that watching Chef Feng cook is an artistic enjoyment."
"I want to say that you are truly ruthless and merciless."
"Yes, that's what I wanted to say too. Didn't you see that when the eel was cut open, it was still steaming?"
"Great job, Chef Feng."
Amid the exclamations in the restaurant, Feng Yifan had already started the next steps.
"After separating the eel's back from the abdomen, we only use the eel's back when we stir-fry soft-shelled pork. Other dishes that only use the eel's back include stir-fried tiger tail and eel back pot stickers."
Li Fei'er was also stunned in the video, watching the eel backs being separated one by one. She asked again: "Chef Feng, it seems that it is easier to separate the eel backs with your current method. Can you cook with only the eel backs as ingredients better?"
Feng Yifan nodded: "Yes, my method is indeed simpler than directly killing the eel and separating the eel's back."
Li Feier then asked: "So if we return to the competition, what method do you think the contestants should use in the competition?"
Feng Yifan smiled and replied: "It depends on what dish you are cooking."
Li Feier did not interrupt, but waited for Feng Yifan to explain further.
Feng Yifan naturally continued to explain: "If you are making a large roasted saddle bridge, you don't actually use only the eel back, so it's okay to use the direct slaughter method. But you should note that there are boneless and non-boneless methods, which I will demonstrate later."
After a pause, Feng Yifan continued: "But if it is stir-fried soft-shelled pork, I must say that the standard method of stir-frying soft-shelled pork is divided into four steps: one is blanching, two is cutting, three is blanching, and four is frying.
If you want to cook this dish in a competition, you may still need to follow these four steps, otherwise you may fail. "
Li Feier also nodded: "Okay, then please continue, Chef Feng."
Feng Yifan did not stop either, and continued to cook the fried soft eel using the sliced eel back.
After cutting off the eel's back, the next step is to blanch it.
Feng Yifan said as he cooked: "Although blanching is just a cooking process, there are still some particularities involved. If you want to make this dish authentic, you must use broth during the blanching process, so that the blanched eel back will have a variety of flavors."
Seeing this, the diners in the restaurant exclaimed again.
“It turns out that such a dish is so exquisite.”
“Yes, this dish looks simple, but it’s not easy at all to make.”
"Ah, I finally know why the stir-fried pork belly at Su Ji tastes different from that at many small restaurants. It turns out that it's because other small restaurants don't use broth."
"Exquisite. Chef Feng is indeed exquisite. He didn't keep anything to himself when he was explaining."
“This is what a master does.”
In the video, Feng Yifan blanched the eel from behind, and then did the final stir-frying.
Because the eel is already cooked, the frying process is the process of seasoning, and this process requires speed and it cannot be stir-fried excessively.
Feng Yifan proceeded in an orderly manner, shaking the pan throughout the process, which dazzled the diners in the restaurant.
"I can't learn it, I'd better come to Su Ji to eat."
"You really can't learn this. My god, this pot flipping is absolutely amazing."
“It feels like there’s no need for a wok at all. Chef Feng can finish this dish just by flipping the wok.”
"It's out of the pot. Look, it's out of the pot."
Amid exclamations, Feng Yifan finally served the dish. The presentation of the dish was also very particular, with almost no sauce spilled onto other places.
This dish was completed in one go.
When the camera gave a close-up, the fried soft-shelled pork on the plate made the audience in front of the screen drool.
Slurp, slurp, slurp.
The sound of several mouthfuls of noodles being eaten brought the thoughts of the group of diners who were staring at the video in amazement back to their senses.
Then I looked over following the sound and saw a diner eating noodles while watching the video, muttering: "Mm, delicious, fried soft-shelled buns, great."
Seeing this, Lu Cuiling couldn't help laughing: "Are you eating noodles as fried dough sticks?"
The customer who was slurping noodles raised his head and looked at Lu Cuiling and said, "Auntie, it smells so good. Watching the boss cook and eating these noodles is like eating this plate of fried soft-fried dumplings."
Lu Cuiling was a little worried when she heard this and said, "Child, if you're really hungry, come over tonight and order a plate. Don't drive yourself into hysterics."
After hearing what Lu Cuiling said and seeing the look on the customer's face, Su Ruoxi couldn't help but ask, "How about I tell the boss to make you a special portion? Are you really okay?"
Seeing Su Ruoxi's worried expression, her companion immediately said with a smile: "Hahaha, boss lady, don't be fooled by him. He is just self-indulgent. Usually this guy always likes to watch some food videos while eating. It has become a habit for him. Don't bother him."
The customer also smiled and said, "It's okay, I'm really fine, Madam Boss, don't worry, I can't break the boss's rules, I'll have fried soft-serve and come over to eat tonight."
Then, the diners lowered their heads and continued to watch the video, watching Feng Yifan cooking on the show "Fei Chang Zhi".
It really feels like eating that video as a dish to go with a meal.
After frying the soft-fried pork, Feng Yifan then made the braised Ma'anqiao.
Feng Yifan also said to Li Fei'er with a smile in the video: "This dish sounds high-end, but in fact it also has a common name, called 'Braised Eel with Meat'."
At this moment, some diners in the restaurant and Li Feier in the video realized it almost at the same time.
"Hmm, so it's grilled eel slices."
"My family always uses bacon."
"Use bacon? My family always uses pork belly."
Before the diners could argue, Feng Yifan in the video spoke up: "Some places use bacon, and some use pork belly. In fact, both are fine, because the way of cooking is to use the fat of the meat to make up for the lack of fat in the eel itself."
Feng Yifan's explanation naturally stopped the diners watching the video in the restaurant from arguing.
Everyone continued to concentrate and watched Feng Yifan cook this very homely dish in a handsome way.
Although many diners know the cooking process of this dish, and many people even make it at home.
But watching Feng Yifan do it in the video still made everyone feel surprised.
The graceful way of flipping the pan and the smooth process of frying are really pleasing to the eyes. Even if you don't eat the dish, just watching Feng Yifan cook it is very enjoyable.
"Oh, it's such a treat to watch Chef Feng cook."
"Yes, yes, it's really beautiful."
"Have you noticed? When Chef Feng is cooking, there is almost no splashing of oil and juice. The pot and spoon are controlled so steadily."
"Look, there's no trace of grease left on the stove."
"Don't talk, look, they're about to serve the dishes."
When it came to the moment of serving, the diners watching the video even held their breath, as if they were doing this step themselves, feeling both anticipation and nervousness.
When Feng Yifan finally served the dish, there was almost no soup spilling out, a perfect dish of braised ma'anqiao. The dish was served on the plate and the presentation was complete, which really made everyone feel comfortable.
Everyone can’t help but think: This is the art of cooking.