v2 Chapter 304： Ace pigeon schedule
Due to Zhang Weiyu's shocking remarks in the WeChat group last night, Jiang Feng couldn't help staring at the glasses on the bridge of his nose the next day when he was cooking.
Zhang Weiyu is cutting potatoes.
Jiang Feng stared at his glasses.
Zhang Weiyu is cutting radishes.
Jiang Feng stared at his glasses.
Zhang Weiyu is cutting peppers.
Jiang Feng stared at his glasses.
Zhang Weiyu is in ...
Zhang Weiyu was stared at Jiang Feng so he couldn't cut it anymore and said unbearably, "Ask what you want."
Everyone in the back kitchen looked at Zhang Weiyu together.
"Your glasses ..."
"I re-matched it later." Zhang Weiyu said, "how could I have fallen in ... that glasses have been worn on the bridge of my nose, am I crazy?"
"Why not?" Sang Ming looked confused, "Is it good to just wash and wipe?"
Jiang Feng :? ? ?
Everyone :? ? ?
"Don't you ..." Han Yigu silently moved two steps to the side, trying to stay away from Sang Ming.
"That bottle of body milk is more than 600 yuan, and it is not opened. I will send it back to my sister this morning." Sang Ming said.
Jiang Feng :? ? ?
Hope your sister will never know what the bottle of body milk has gone through.
Otherwise, she might hit you by the high-speed rail.
Jiang Feng is very busy this morning.
He had a lot of ambitions before he opened at Taifeng Building.
For example, to defeat all the matchmaking agencies in Peiping within three years, and to make Li Hongzhang's chowder bigger and stronger, to make a high-profit signature dish.
The cruel reality tells him that he daydreams.
It is not so easy for a high-end Chinese restaurant to want to establish a foothold in Peking City, the center of the universe.
Diners are always picky and savvy. They are busy but busy. They'll be too busy to eat and no instant noodles, they can only grab two loaves to wrap their belly, but they will be idle until the line of several hours to buy a cup of expensive milk tea just to send a circle of friends for photos.
In Peiping City, even if it is a well-known century-old restaurant, as long as the level of the chef goes down, the discerning diners will not patronize, and instead go to the new restaurant with better taste and better value for money.
The main task has been quiet since Xue Shaoheng ordered a large table of buff dishes that day. It has always been (3/10), and the remaining 7 detained people have not appeared.
Jiang Feng also found that there are regular customers in Taifeng House, and online and offline reputation is also good, which does not mean that those customers will think that Taifeng House is the world's first restaurant.
If you want to complete the main task, you have to rely on buff dishes.
This mainline task with the color of the middle two, naturally has to be completed with buff dishes with the color of the middle two.
With Jiang Feng's current level of culinary skills, it is difficult to conquer diners by taste alone. If they are not strong enough, they can only rely on propaganda.
As long as Xu Cheng mentions a word in "Knowledge", there will be a large number of loyal followers of "Knowledge" flock to want to taste these buff dishes of Jiang Feng. As long as 7 of these diners have been touched by Jiang Feng's buff dish, the softest memory in his heart, the idea that Tai Feng Lou is the world's number one restaurant can be completed.
At this time, the importance of publicity should be highlighted. It can't be the promotion of ordinary tabloids, or those of third-class gourmet magazines. It must be the promotion of first-class gourmet magazines or even top gourmet magazines.
For example--
"Knowledge"
Jiang Feng continued to lower his head and cut the ingredients on his hands.
...
Xu Cheng is writing at home.
He has just returned from Hangzhou and is currently writing a manuscript for an interview with Guli.
The original manuscript for Guli's special interview had been written when he was in Hangzhou, but after returning, he felt dissatisfied, so he was ready to rewrite it.
As a well-known ace pigeon in the industry, Xu Cheng will be more efficient as long as the pigeons are older.
Originally, he planned to go to Hangzhou two days after the opening of Taifeng Building to finish the interview with Guli, and then return to Beiping to do all the interviews with Jiang Feng, Zhang Guanghang and Wu Minqi. By the way, I can also interview Ji Xue and the two fathers Jiang, so that I can write all the manuscripts before July. "Knowledge" will be published on time in early August. This year's "Knowledge" will evolve from an annual to a semi-annual. .
But this is just preparation. The reason why preparation is always just preparation is that the plan cannot keep up with the changes.
On the third day of the opening of Taifeng Building, Sun Mao just launched a new dish.
Xu Cheng immediately canceled his plan to go to Hangzhou to interview Guli, changed to Hong Kong City, tasted Sun Maocai's new dishes, and stayed in Hong Kong City to write the new dishes.
While writing the manuscript, Xu Cheng also talked about some business matters by the way. After all, he is a businessman and there are ten billion properties waiting for him to run.
Then he went to Jubaolou to visit Sun Guanyun. Originally, he wanted to try his luck to see if he could get a Babao chestnut fragrant pigeon. He had eaten many times in the past, and he did n’t hold too much this time. Hope.
I didn't expect Sun Guanyun to talk unexpectedly this time. He got more than one, he got three!
One serving every day for three consecutive days, greatly satisfying his discerning tongue.
When he was in the healthy cooking restaurant before, he felt that Sun Guanyun's Babao Lixiang pigeon was a little different from before, but because he only tasted it at that time, plus he hadn't eaten the Babao chestnut made by Sun Guanyun for many years. The pigeon is out, so I just doubt it.
After eating for three days this time, Xu Cheng determined his own thoughts, and Sun Guanyun improved the eight-treasure chestnut fragrant pigeon, returning to normality and taking it to the next level.
So Xu Cheng stayed at FJ and wrote the manuscript of Babao Lixiang pigeon before returning to Peiping.
Of course, it was July when he returned to Peiping.
And did not go to Hangzhou to interview Guli.
After working hard, he jumped to Hong Kong City and Jubaolou to write two manuscripts that had nothing to do with the original plan. Xu Cheng felt very hard and decided to continue to reward himself.
Xu Cheng rewarded himself with eating at restaurants in Peiping for more than half a month, and finally took the time to go to Hangzhou to resolve the interview with Guli, and then there will be a scene of rewriting the draft at home now.
Incidentally, Xu Cheng loves to buy a house. Basically, all parts of the country and even the whole world need his house. Every time he tastes a food and decides to write it in "Zhiwei" magazine, he will return to his home and leave when he finishes writing.
After all, he is the ace pigeon. If you don't push yourself, "Knowledge" may have a permanent bounce.
Gourmet magazines are not easy to do these years. There are only a few well-known gourmet commentators. Basically, they are rich and free life winners like Xu Cheng. It ’s all in the mood to write or not to write a manuscript. These food critics' manuscripts went bankrupt for a long time.
The current food magazine does not write a little story about food, digs into the tears and sadness behind food, happiness and content, or reflects the cultural landscape and historical heritage of a city from the perspective of food, history, and the city. It's a food magazine.
Xu Cheng was dismissive of these food magazines. "Knowledge" is a well-known hard-core food magazine that only talks about eating, but doesn't talk about anything except eating.
Until Zhiwei changed from a monthly magazine to a quarterly magazine, from a quarterly magazine to a semi-annual magazine, and from a semi-annual magazine to an annual magazine, Xu Cheng found that those methods of writing articles that he once dismissed were actually very easy to count.
Xu Cheng changed, and he was good at discovering the story behind food.
But this time the manuscript is particularly difficult to write, mainly because of Gu Li's poor speech, no matter how wonderful, inspirational, touching, or suitable for a TV drama story, it seems from his mouth that there is nothing plain about it. It seems that there is nothing to write about the story.
So Xu Cheng was ready to rewrite the manuscript.
Xu Cheng was distressed.
He wanted to bounce again.
There was a knock at the door.
"Come in."
"Mr. Xu, the editor-in-chief asks you when you are going to Taifeng Building, and he is ready over there." Xu Cheng's assistant said.
"what time is it now?"
"At 11:09, our appointment time is 12:30." The assistant said.
Xu Cheng threw the pen away, looking at the manuscript that had only written a few lines, and felt that--
Forget it, the original manuscript is very good, no need to rewrite, rewriting is a waste of time, it is better to go to dinner.
"How many people did Editor Jiang bring?" Xu Cheng asked.
"A total of 9 people, 3 photographers, 2 photographer assistants, editor-in-chief Jiang, deputy editor-in-chief, Professor Ye Shi of Kyoto University, and an intern ~ www.novelhall.com ~ Assistant Road.
"Intern? Who brought the intern too?" Xu Cheng wasn't angry, but he was surprised. His employees are very clear. His abilities are absolutely high, and he can't see the difference between public and private. Since there are reasons to bring interns.
"Chief editor Jiang brought me from Modu. Didn't you say in the last few years that you want to train your class to be a food critic? He said that he specially brought this intern to show you, her taste is very Sensitive, a good embryo to be a food commentator, "the assistant said.
Xu Cheng nodded: "You let Editor Jiang start now, and call President Han 5 minutes later to let him leave too."
Xu Cheng couldn't write for Zhiwei forever. As he got older, he became more and more unwilling to run outside. "Knowledge" was founded and promoted by him. He didn't want to suspend the magazine and didn't like to destroy the magazine. So he was preparing to cultivate new, talented people who could reach the same high degree of food reviews as him. Family.
Belongs to "food critics".
I only hope that the intern brought by Editor Jiang this time will not let him down.
To cultivate an excellent food critic, it takes time, a lot of manpower, material resources, and financial resources, which are not lacking in Chengdu.
What he lacks is the talent, and the talent to become a food critic.
Even if the people he cultivated in the end would not become the exclusive food critics of Zhiwei, he was willing.
The circles and lives of top food critics are too lonely. He needs some new people to break this loneliness.
Otherwise, it is not boring to have a thousand horses in the world but not enough Bole.
https: //
Genius remember the address of this site in a second :. Mobile website reading URL:
Zhang Weiyu is cutting potatoes.
Jiang Feng stared at his glasses.
Zhang Weiyu is cutting radishes.
Jiang Feng stared at his glasses.
Zhang Weiyu is cutting peppers.
Jiang Feng stared at his glasses.
Zhang Weiyu is in ...
Zhang Weiyu was stared at Jiang Feng so he couldn't cut it anymore and said unbearably, "Ask what you want."
Everyone in the back kitchen looked at Zhang Weiyu together.
"Your glasses ..."
"I re-matched it later." Zhang Weiyu said, "how could I have fallen in ... that glasses have been worn on the bridge of my nose, am I crazy?"
"Why not?" Sang Ming looked confused, "Is it good to just wash and wipe?"
Jiang Feng :? ? ?
Everyone :? ? ?
"Don't you ..." Han Yigu silently moved two steps to the side, trying to stay away from Sang Ming.
"That bottle of body milk is more than 600 yuan, and it is not opened. I will send it back to my sister this morning." Sang Ming said.
Jiang Feng :? ? ?
Hope your sister will never know what the bottle of body milk has gone through.
Otherwise, she might hit you by the high-speed rail.
Jiang Feng is very busy this morning.
He had a lot of ambitions before he opened at Taifeng Building.
For example, to defeat all the matchmaking agencies in Peiping within three years, and to make Li Hongzhang's chowder bigger and stronger, to make a high-profit signature dish.
The cruel reality tells him that he daydreams.
It is not so easy for a high-end Chinese restaurant to want to establish a foothold in Peking City, the center of the universe.
Diners are always picky and savvy. They are busy but busy. They'll be too busy to eat and no instant noodles, they can only grab two loaves to wrap their belly, but they will be idle until the line of several hours to buy a cup of expensive milk tea just to send a circle of friends for photos.
In Peiping City, even if it is a well-known century-old restaurant, as long as the level of the chef goes down, the discerning diners will not patronize, and instead go to the new restaurant with better taste and better value for money.
The main task has been quiet since Xue Shaoheng ordered a large table of buff dishes that day. It has always been (3/10), and the remaining 7 detained people have not appeared.
Jiang Feng also found that there are regular customers in Taifeng House, and online and offline reputation is also good, which does not mean that those customers will think that Taifeng House is the world's first restaurant.
If you want to complete the main task, you have to rely on buff dishes.
This mainline task with the color of the middle two, naturally has to be completed with buff dishes with the color of the middle two.
With Jiang Feng's current level of culinary skills, it is difficult to conquer diners by taste alone. If they are not strong enough, they can only rely on propaganda.
As long as Xu Cheng mentions a word in "Knowledge", there will be a large number of loyal followers of "Knowledge" flock to want to taste these buff dishes of Jiang Feng. As long as 7 of these diners have been touched by Jiang Feng's buff dish, the softest memory in his heart, the idea that Tai Feng Lou is the world's number one restaurant can be completed.
At this time, the importance of publicity should be highlighted. It can't be the promotion of ordinary tabloids, or those of third-class gourmet magazines. It must be the promotion of first-class gourmet magazines or even top gourmet magazines.
For example--
"Knowledge"
Jiang Feng continued to lower his head and cut the ingredients on his hands.
...
Xu Cheng is writing at home.
He has just returned from Hangzhou and is currently writing a manuscript for an interview with Guli.
The original manuscript for Guli's special interview had been written when he was in Hangzhou, but after returning, he felt dissatisfied, so he was ready to rewrite it.
As a well-known ace pigeon in the industry, Xu Cheng will be more efficient as long as the pigeons are older.
Originally, he planned to go to Hangzhou two days after the opening of Taifeng Building to finish the interview with Guli, and then return to Beiping to do all the interviews with Jiang Feng, Zhang Guanghang and Wu Minqi. By the way, I can also interview Ji Xue and the two fathers Jiang, so that I can write all the manuscripts before July. "Knowledge" will be published on time in early August. This year's "Knowledge" will evolve from an annual to a semi-annual. .
But this is just preparation. The reason why preparation is always just preparation is that the plan cannot keep up with the changes.
On the third day of the opening of Taifeng Building, Sun Mao just launched a new dish.
Xu Cheng immediately canceled his plan to go to Hangzhou to interview Guli, changed to Hong Kong City, tasted Sun Maocai's new dishes, and stayed in Hong Kong City to write the new dishes.
While writing the manuscript, Xu Cheng also talked about some business matters by the way. After all, he is a businessman and there are ten billion properties waiting for him to run.
Then he went to Jubaolou to visit Sun Guanyun. Originally, he wanted to try his luck to see if he could get a Babao chestnut fragrant pigeon. He had eaten many times in the past, and he did n’t hold too much this time. Hope.
I didn't expect Sun Guanyun to talk unexpectedly this time. He got more than one, he got three!
One serving every day for three consecutive days, greatly satisfying his discerning tongue.
When he was in the healthy cooking restaurant before, he felt that Sun Guanyun's Babao Lixiang pigeon was a little different from before, but because he only tasted it at that time, plus he hadn't eaten the Babao chestnut made by Sun Guanyun for many years. The pigeon is out, so I just doubt it.
After eating for three days this time, Xu Cheng determined his own thoughts, and Sun Guanyun improved the eight-treasure chestnut fragrant pigeon, returning to normality and taking it to the next level.
So Xu Cheng stayed at FJ and wrote the manuscript of Babao Lixiang pigeon before returning to Peiping.
Of course, it was July when he returned to Peiping.
And did not go to Hangzhou to interview Guli.
After working hard, he jumped to Hong Kong City and Jubaolou to write two manuscripts that had nothing to do with the original plan. Xu Cheng felt very hard and decided to continue to reward himself.
Xu Cheng rewarded himself with eating at restaurants in Peiping for more than half a month, and finally took the time to go to Hangzhou to resolve the interview with Guli, and then there will be a scene of rewriting the draft at home now.
Incidentally, Xu Cheng loves to buy a house. Basically, all parts of the country and even the whole world need his house. Every time he tastes a food and decides to write it in "Zhiwei" magazine, he will return to his home and leave when he finishes writing.
After all, he is the ace pigeon. If you don't push yourself, "Knowledge" may have a permanent bounce.
Gourmet magazines are not easy to do these years. There are only a few well-known gourmet commentators. Basically, they are rich and free life winners like Xu Cheng. It ’s all in the mood to write or not to write a manuscript. These food critics' manuscripts went bankrupt for a long time.
The current food magazine does not write a little story about food, digs into the tears and sadness behind food, happiness and content, or reflects the cultural landscape and historical heritage of a city from the perspective of food, history, and the city. It's a food magazine.
Xu Cheng was dismissive of these food magazines. "Knowledge" is a well-known hard-core food magazine that only talks about eating, but doesn't talk about anything except eating.
Until Zhiwei changed from a monthly magazine to a quarterly magazine, from a quarterly magazine to a semi-annual magazine, and from a semi-annual magazine to an annual magazine, Xu Cheng found that those methods of writing articles that he once dismissed were actually very easy to count.
Xu Cheng changed, and he was good at discovering the story behind food.
But this time the manuscript is particularly difficult to write, mainly because of Gu Li's poor speech, no matter how wonderful, inspirational, touching, or suitable for a TV drama story, it seems from his mouth that there is nothing plain about it. It seems that there is nothing to write about the story.
So Xu Cheng was ready to rewrite the manuscript.
Xu Cheng was distressed.
He wanted to bounce again.
There was a knock at the door.
"Come in."
"Mr. Xu, the editor-in-chief asks you when you are going to Taifeng Building, and he is ready over there." Xu Cheng's assistant said.
"what time is it now?"
"At 11:09, our appointment time is 12:30." The assistant said.
Xu Cheng threw the pen away, looking at the manuscript that had only written a few lines, and felt that--
Forget it, the original manuscript is very good, no need to rewrite, rewriting is a waste of time, it is better to go to dinner.
"How many people did Editor Jiang bring?" Xu Cheng asked.
"A total of 9 people, 3 photographers, 2 photographer assistants, editor-in-chief Jiang, deputy editor-in-chief, Professor Ye Shi of Kyoto University, and an intern ~ www.novelhall.com ~ Assistant Road.
"Intern? Who brought the intern too?" Xu Cheng wasn't angry, but he was surprised. His employees are very clear. His abilities are absolutely high, and he can't see the difference between public and private. Since there are reasons to bring interns.
"Chief editor Jiang brought me from Modu. Didn't you say in the last few years that you want to train your class to be a food critic? He said that he specially brought this intern to show you, her taste is very Sensitive, a good embryo to be a food commentator, "the assistant said.
Xu Cheng nodded: "You let Editor Jiang start now, and call President Han 5 minutes later to let him leave too."
Xu Cheng couldn't write for Zhiwei forever. As he got older, he became more and more unwilling to run outside. "Knowledge" was founded and promoted by him. He didn't want to suspend the magazine and didn't like to destroy the magazine. So he was preparing to cultivate new, talented people who could reach the same high degree of food reviews as him. Family.
Belongs to "food critics".
I only hope that the intern brought by Editor Jiang this time will not let him down.
To cultivate an excellent food critic, it takes time, a lot of manpower, material resources, and financial resources, which are not lacking in Chengdu.
What he lacks is the talent, and the talent to become a food critic.
Even if the people he cultivated in the end would not become the exclusive food critics of Zhiwei, he was willing.
The circles and lives of top food critics are too lonely. He needs some new people to break this loneliness.
Otherwise, it is not boring to have a thousand horses in the world but not enough Bole.
https: //
Genius remember the address of this site in a second :. Mobile website reading URL:
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