Before eating braised mandarin fish in vinegar, everyone will have some imagination about the taste, and will also have a little doubt when looking at the appearance.
Even the group of people from the province and Taiwan might think that such a dish might not be better than squirrel mandarin fish.
But when you see Feng Yifan unpacking the food and then taking a piece of fish with vinegar sauce from a small plate, and smelling the aroma of the vinegar, you can't help but swallow your saliva.
Blow it gently with your mouth, then take a careful bite while it's still hot.
The moment you put it in your mouth, you will first taste a sour taste, but it is not an extremely sour taste. Instead, it is a very appetizing sour taste, followed by sweetness and saltiness.
After chewing, you will taste the crispy shell of the fried mandarin fish and the soft and smooth fish meat inside.
After eating this dish, everyone finally understood why the two old people cooked this dish today.
After eating, the three little girls Feng Ruoruo, Yang Xiaoxi and Chen Yaofei first praised their great-grandfather and grandfather in unison.
"Great-grandfather, grandpa, your fish is so delicious."
"Yes, it's delicious."
"It's delicious. It's really delicious. Feifei likes it too."
Zhuang Daozhong said with a smile: "Okay, okay, as long as our three little darlings like it."
Su Jinrong also smiled and said, "Yes, the little ones like it, which means grandpa's cooking skills are still there. The fish today is not that big, luckily I didn't embarrass myself in front of everyone."
Li Feier said: "Uncle Rong, your cooking skills are absolutely first-rate. You are worthy of being the chef who can teach Chef Feng."
Others also came forward to compliment him.
Shi Jiahui said, "Uncle Master, the way you lifted the fish into the frying pan, if it were me, I wouldn't be able to hold it as steady as you did."
Su Jinrong waved his hand and said, "Jiahui, you're exaggerating. What I learned is just some basic skills, such as mastering the heat and controlling the oil temperature. These are very basic things.
And if Yifan hadn’t come today, I wouldn’t have been able to handle the fish by myself. I’m getting old.”
Zhuang Daozhong said, "Hahaha, Jinrong, it doesn't matter that we are old. From now on, let Yifan be in charge of the fish and you be in charge of the vinegar sauce. This way, you two can still work well together."
Feng Yifan also said: "Master uncle is right, Dad, we should just work together from now on."
Su Jinrong smiled and nodded: "Okay, from now on, we will work together."
After some tasting, the group of people from the provincial station finally had an intuitive understanding of the cooking skills of Feng Yifan and the entire Su Ji.
From the processing of the mandarin fish to frying it, it is fried three times.
And the cooking of the vinegar sauce really shows the craftsmanship in every step.
This group of people from the provincial TV station had followed many groups before and had filmed many things outside. They had also been to many hotel kitchens all over the country and had seen them.
But today, through filming Su Ji, I saw the two elderly people’s attitude towards cooking.
After seeing how skillfully Feng Yifan prepared the fish, they felt that Su Ji's kitchen was even more sophisticated than many of the big hotel kitchens they had visited.
The photographer couldn't help but say, "I've been to many big hotel kitchens, and I think that many big hotel kitchens may not be able to make this dish. This dish is really extraordinary. Today I can say that I have seen a true master."
Zhuang Daozhong smiled and said, "I'm afraid this dish is hard to find except at Su Ji's nowadays."
Su Jinrong asked curiously: "Uncle Master, don't you make this dish at the Red Maple Restaurant?"
Zhuang Daozhong shook his head and said, "I can't do it. I can't do both by myself. My juniors don't have a good grasp of this dish. To be more precise, it's probably because I don't have a precise grasp of it and I can't teach it to them."
This dish, after being improved by Master Su Quansheng, once shined at state banquets.
Now it is once again made at Su Ji, by the current two generations of chefs at Su Ji.
Zhuang Daozhong was truly filled with emotion.
The old man said to the camera: "Inheritance, what is inheritance? Su Ji is inheritance. Inheritance is not about sticking to old things, but about using new things to supplement our traditions so that the traditional ones can still shine in the present.
Many people may wonder why Feng Yifan, a chef who learned the art of state banquet, has to go abroad to study
In fact, we need to expand our knowledge and learn more, so that we can improve traditions and integrate new things into traditions, so that our heritage can continue and prosper. "
These words surprised everyone present.
After a brief moment of daze, Feng Yifan and his father-in-law took the lead in applauding Mr. Zhuang.
Afterwards, everyone in Su Ji sincerely applauded the old man.
The three little girls, Feng Ruoruo, Yang Xiaoxi and Chen Yaofei, didn't quite understand what was going on, but they still clapped their hands together to applaud their great-grandfather.
Feng Yifan knew very well from Zhuang Daozhong's words, especially those spoken to the camera, that this was the old man trying to clear his name.
After this online incident, many people blamed Feng Yifan online.
They said that he clearly learned from a state banquet master, but he still went abroad to learn, which was simply worshipping foreign things.
Some people also think that Feng Yifan’s renovation of Su Ji and the opening of a Western restaurant next to Su Ji are completely inappropriate and have not really passed on the heritage.
Some people even directly said that Feng Yifan was not worthy of inheriting a century-old brand like Su Ji.
And now Zhuang Daozhong's words can be regarded as helping Feng Yifan to clear his name.
Just as Zhuang Daozhong said.
Inheritance does not mean blindly adhering to tradition, but rather integrating more new elements into tradition as the times progress, so that more young people, more people who have not been exposed to tradition, can gradually accept tradition.
In this way, the tradition can be passed on better.
Only by keeping pace with the times can we achieve better inheritance.
Afterwards, Zhuang Daozhong, Su Jinrong and Feng Yifan faced the camera and expressed their respective opinions on the selection of the Chinese cuisine menu.
These are three generations of chefs, expressing their different views on the Chinese cuisine menu.
Zhuang Daozhong said: "Chinese cuisine, like our civilization, is ancient and rich. Perhaps our menu cannot cover all the delicacies from every place across the country, but I still hope that this menu can help more people understand Chinese cuisine."
Su Jinrong said: "As a junior state banquet chef, I am not very qualified. I did not manage the restaurant passed down by my father well, nor did I inherit my father's state banquet skills. This time, I was fortunate enough to participate in the shooting of the Chinese cuisine menu, which really made me a little nervous.
I hope that this dish of braised mandarin fish in vinegar can help everyone get to know Chinese cuisine again. It can be regarded as a start for everyone, and it can lead to more Chinese delicacies in the future.”
After listening to what the two old men said, everyone's eyes were all fixed on Feng Yifan.
But Feng Yifan didn't say anything directly. Instead, he smiled and said, "What the two old men said is very accurate. I don't think I have anything to say."
Li Feier immediately laughed: "Chef Feng, this is not like your style, why are you so humble in front of the two seniors today
Besides, you are the only one here who is both a top chef in the country and has won three stars for your restaurant. You are the most qualified to have a say here."
Zhuang Daozhong also said: "That's right, Yifan, you are the most qualified person to speak today."
Feng Yifan couldn't help but smile bitterly and said to Mr. Zhuang: "Uncle Master, why do you say that too?"
Zhuang Daozhong said, "I'm telling the truth. Is there any chef in the whole country who can get a special grade in China and make a restaurant get three stars abroad? What's more, you have five stars yourself, right?"
Everyone followed suit and asked Feng Yifan to say something.
Feng Ruoruo took Yang Xiaoxi and Chen Yaofei with her two friends and ran to their father. The little girls said in unison: "Dad (Feng Dad) please tell us quickly."
Seeing that even his daughters had come, Feng Yifan could only agree to say a few words.
Facing the camera, Feng Yifan began to speak formally and seriously for the first time.
"Everyone, maybe many of you know me, but maybe many of you don't. I'm Feng Yifan, a very ordinary chef, and the current head chef of Su Ji, a time-honored restaurant. I can't be called the 'head chef' because my father-in-law is still alive.
Maybe during this period of time, everyone has more or less known me from the Internet, and also knows the two restaurants I currently run, Su Ji and Ruo Restaurant.
Many people would question why I can run both a Chinese restaurant and a Western restaurant at the same time, and why I am so popular? Is this something I did on purpose? Or should I say I am hyping it up? Did I spend money on it? "
Having said that, Feng Yifan paused for a moment and then continued.
“In fact, the popularity it has today was beyond my expectation. I myself did not expect to receive so much support.
Here I want to thank my friends who support me. I and everyone in the kitchen will continue to work hard. "
After saying this, Feng Yifan officially got to the point.
"Today we are shooting Chinese cuisine. As my father-in-law said, we are just throwing out some ideas today, because Chinese cuisine is just like our culture, it is so broad and rich, so it is impossible for us to include all the delicacies from all over the world.
But at Su Ji, we will present Chinese cuisine and the traditions we uphold to everyone using very traditional methods.
Of course, as my uncle said, we need to incorporate some new things into the tradition, so if there is an opportunity, I will also incorporate some of what I have learned over the years into traditional dishes and present them to you in an innovative way.”
Feng Yifan spoke neither hurriedly nor slowly, but everyone felt very comfortable listening to him.
He first clarified some of his positions, expressed his rebuttal to some people's doubts on the Internet in a dignified manner, and expressed his fear of becoming so popular. He even regarded the popularity as an incentive for the future, and promised that he and the kitchen team of Su Ji and Ruo restaurants would work harder.
The next words also expressed gratitude for being able to participate in the promotion of Chinese cuisine.
As well as his own views on Chinese cuisine, the traditional presentation and the innovative presentation.
Feng Yifan concluded by saying: "This Chinese cuisine menu cannot include all dishes from all over the country, but it will definitely include the most representative dishes. I also hope that one of the dishes on this menu can evoke everyone's longing for their hometown and arouse everyone's love for the taste of the motherland."
After finally finishing recording Feng Yifan's speech, everyone still felt a little unsatisfied.
Especially his last words, which really made everyone feel that they were very well said.
After a brief moment of stunned silence, everyone applauded Feng Yifan.
Especially the three little girls Feng Ruoruo, Yang Xiaoxi and Chen Yaofei, they clapped very hard.
Li Feier said: "Chef Feng really said it very well. The last sentence: Through a certain dish on the Chinese cuisine menu, you can evoke people's longing for their hometown and arouse their love for the taste of their motherland. It is really the finishing touch."
Feng Yifan smiled and said, "I just wrote this out of inspiration. Maybe what I said was not good and a bit long-winded."
Li Feier said: "No, no, it's very good, really very good."
At the same time, Yang Zhiyi muttered Feng Yifan's words several times, and couldn't help but admire: "Chef Feng, your last words were so good. I want to ask, if I write a book later, can I quote it?"
Feng Yifan smiled and said, "What's wrong with that? I was just saying it casually. There's no copyright fee involved."
Feng Ruoruo clapped her hands and said, "Dad is so great."
Yang Xiaoxi said: "Yes, Father Feng is great."
Chen Yaofei said: "Dad Feng is the best."
Feng Yifan said to the three little girls, "Okay, thank you, my Ruoruo, Xixi and Feifei. Daddy Feng is really the happiest to have your praise."
Hugging the three little girls, Feng Yifan was also smiling happily.
But then Feng Ruoruo said, "Dad, you forgot to make snacks for us."
Yang Xiaoxi followed up and said, "Yes, Father Feng, we haven't had any snacks yet."
Chen Yaofei said, "Dad Feng, you said that after we finish eating the fish, we can still have some snacks. Adults can't lie to children. You have to keep your word."
The three little girls' words immediately made everyone laugh.
Su Ruoxi smiled and said, "Look, your daughters want some snacks, didn't you forget?"
The others were also laughing so hard that they were bent over. They were really amused by the three little girls.
Unexpectedly, the three little girls were busy for a long time, but in the end they did not forget the snacks they wanted to eat, and after praising Father Feng, they asked for them directly.
Feng Yifan smiled and said, "Of course I am prepared."
Soon, Feng Yifan asked Luo Yu to take out the prepared snacks.
"Okay, everyone's been working hard, come on, let's have some snacks together, and we can all take a good rest."
As the snacks were distributed to everyone, everyone in Su Ji began to take a break.