"Lao Gao, are you really not here to record the show?"

Guo Jichang originally thought of fanning the flames during the recording so that Lao Qiu and the others would not get along with Uncle Gao. Anyway, it was the last state banquet, so shoot it quickly.

But I didn't expect that Lao Gao asked his two apprentices to take the photo, which not only defeated his own tricks, but also raised his own status.

He angrily took out his cell phone and sent a voice message to Uncle Gao.

"I have something to do this morning and I can't go. You can take pictures without waiting for me."

Seeing Lao Gao's reply, Guo Jichang was a little curious:

"We are filming a state banquet here. What else is more important to you?"

"My wife wants to eat dried apricot meat in the past two days. I have to make it for her at home. You guys can take pictures and I'll go over when I'm done."

Dried apricot...meat?

The corner of Guo Jichang's mouth twitched. Just because his wife wanted to eat dried apricots, he let go of the pigeons for the state banquet. Why is Lao Gao, a man in his sixties or seventies, as indifferent as a young man?

He shook his head helplessly, but then he thought, maybe in Lao Gao's heart, making dried apricot meat is the most important thing.

Dried apricot meat is not fried with dried apricots and meat together. Instead, the lean meat from the tenderloin or hip tip is cut into thin slices the size of copper coins, marinated first, then dried with hot air, then mixed with egg liquid and continued to be blown.

Dry it and stir-fry it in an oil pan.

Then add tomato sauce or sugar, then add salt, white sugar, white vinegar, rice wine and a bowl of water, simmer until the juice is thick, take it out, and let it cool on a plate.

The prepared dried apricot meat is red in color, soft in texture, and full of sour and sweet taste when chewed. It is very similar to the dried apricots bought in the market, so it is called dried apricot meat.

This is a traditional side dish for drinking in Beijing, and chefs can make it.

But Uncle Gao was the first to refuse to participate in the state banquet filming because he was making dried apricot meat.

I wonder what those master chefs who have worked so hard to appear on the show will feel when they hear this.

A group of people arrived at the state banquet filming site. He Guangchang had already arrived. He was no longer in the mood to pretend to be a boss. He was holding the crutch that he used to sell his old clothes. Those who didn't know better thought he was here to collect protection money.

Qiu Yaozu sat aside, leaning on a cane with both hands, and became angry when he saw He Guangchang's image:

"Just wait for the video to be taken. Why are you hanging around here? There is no city at all..."

He Guangchang came over and asked softly:

"Lao Qiu, do you think Lao Gao will let us go?"

"How is it possible? He wouldn't do this for such an important matter."

"I let it go when I was young, more than once..."

Qiu Yaozu said with a smile:

"Didn't he just get a wife when he was young? He was so gluey that even a pigeon could understand it, but now...he also just got a wife now..."

While the two were muttering, Guo Jichang came and brought the news that Uncle Gao would not participate in the recording of the show.

"Now we either pinch our noses and shoot with Bao Min and Xiao Xu, giving outsiders the impression that our cooking skills are only worthy of competing with his apprentices, or we don't shoot this state banquet and give the opportunity to our family members.

Young people, what do you think?"

Guo Jichang thought a lot while walking from the parking lot.

In addition to Lao Gao's always being eccentric, he also considered a deeper reason.

Dried apricot meat is a dish that can be eaten cold. If you don’t want to delay the filming of today’s program, you can make it last night. Even if you get up early today, the dried apricot meat will not delay the filming.

But Lao Gao didn't come. Besides doting on his wife, another possibility is to use practical actions to call on everyone to make way for young people.

Although they are said to be young people, they are actually the head chefs of state banquets in their own right. They are also the handful of people at the top of the pyramid among the chefs on duty.

Although everyone wants to show their face in the final state banquet shooting, after all, the world is dominated by young people, and it is time to give them the spotlight.

Qiu Yaozu thought for a while and said:

"Then let's discuss it later when everyone comes."

Uncle Gao gave everyone a multiple-choice question with no choice. Although they could lick their faces and continue filming the video with his apprentice, anyone with a discerning eye would know at a glance that this was not an ideal choice, and even everyone could not find the shame to make this choice.

They are all leaders in one cuisine and have been in the industry for a lifetime. Who doesn’t want to lose face?

Lin Xu came in and went to say hello to the people from Happy Media. When he came back, he saw He Guangchang, who was originally in high spirits, sitting aside drinking tea silently, and asked curiously:

"Uncle He, what's wrong with you? You don't look very happy."

He Guangchang forced a smile:

"I was taught by your master from a distance... This old guy won't tell you anything, and he has to play this kind of surprise attack. I specially changed into new clothes today..."

Space education? Does Master still have this kind of unique skill?

Lin Xu heard this and was a little confused. Just when he was about to ask what was going on, he saw Dai Yuefeng saying to Dai Jianli next to him:

"You can show up for me later. I won't participate. He, Lao Gao, is willing to make way for his apprentice, just like Dai Yuefeng and I value this thing."

Then, Ning Shoubang asked Ning Yiheng to appear on the scene, Wu Chunjiang asked Wu Shouye to appear on the scene, and everyone in the older generation gave this opportunity to their nephews or apprentices.

Lin Xu opened his mouth and then gestured to Hao Qingfeng:

"Quick, take a photo of this scene!"

These master chefs are using practical actions to show the legacy of Chinese cooking. They must be recorded and included in the documentary highlights so that the audience can remember this moment.

Not long after, all the old people reached an agreement and gave up the opportunity to appear on the scene.

The director team was a little surprised, Luo Jiayao said curiously:

"Isn't this what we promised? Why did it suddenly change?"

Dai Yuefeng was more lively. He smiled and said:

"The general chairman of our Chinese Cuisine Association will not appear on the scene, so we naturally have to unite and let these on-duty chefs come on board. It happens that the audience is more familiar with it, and we don't need this exposure."

Luo Jiayao did not expect such a change, but now that the shooting was about to begin, he could not say anything more. He asked everyone to shoot normally, then took his mobile phone and went to the side to report to the station leaders.

Not long after, the filming officially started.

Compared with previous state banquets, the first banquet had more dishes, eight cold dishes, eight hot dishes, four dim sum, and one soup, a total of 21 dishes.

There are a total of twenty old state banquet masters who participated in the filming of the state banquet this time, and there are also twenty successors to them. Together with Lin Xu, there are just enough for twenty-one people to cook the twenty-one dishes at the state banquet.<

/p>

One dish for each person, simple and clear.

He Jiashun, who originally planned to take the opportunity to show his face, gave the opportunity to Qi Zhentao:

"Zhentao, when you cook it later, don't be so fast. Your movements should be more precise. Show more of the beauty of Chinese cooking. Don't keep your head down and rush for time."

After all, He Jiashun has been shooting for so many days, so He Jiashun has some experience in food photography.

Originally, he wanted to cook all the dishes smoothly, but when he played it back, he found that the professionalism was there, but it looked like he had been chased away by a dog. Because the photographer did not know how to cook, some

No details were captured.

At this time, he taught Qi Zhentao the accumulated experience, hoping that the apprentice could seize this opportunity.

After saying that, He Jiashun sighed. Originally, he had no chance to participate in such an occasion, and Qi Zhentao was still his nephew.

But who would have thought that the junior brother would perform such a series of operations?

Not only did he send his own son to prison, but he also turned against his apprentice. In the end, he, his senior brother, took Qi Zhentao to join the Huaiyang cuisine system.

It’s all fate!

"Brother Lin, what dish are you cooking?"

Dai Jianli was naturally very happy when he got the opportunity to appear on the camera. He came over and wanted to know which dish Lin Xu cooked.

"I'm making fried chicken, and my senior brother is making drunkard shrimps with bean curd... What about you, Brother Dai, which dish are you cooking?"

"Both of you are making cold dishes, so I'll make cold dishes too. Boss, let's switch. You make the roasted four treasures, and I make the crispy grilled crucian carp."

Dai Jianli liked to join in the fun. When he saw Lin Xu and Xie Baomin making cold dishes, he also exchanged ideas with He Baoqing and planned to make crispy grilled crucian carp.

Shen Jiayue, who was thinking about which dish to pack, asked curiously:

"Crispy grilled crucian carp? Is there grilled fish at the state banquet?"

It’s really strange, isn’t it said that pure barbecue dishes are rarely served at state banquets?

Lin Xu said:

"Although this dish has the word grilled in its name, it is not a barbecue dish. It is fried first and then simmered until the soup is dry. Strictly speaking, it should be called crispy crucian carp, which has the same name as the grilled squid.

It’s the homophones that have been converted by the local accent.”

Chen Yan was also at the filming scene. When she heard this, she immediately asked:

"Are all those state banquet grilled crucian carps online fake? I think the presentation is very serious."

"That's definitely false. I probably didn't check the information. I thought of it when I saw the word "grilled fish."

Lin Xu had obtained all the dishes for the First Banquet of the People's Republic of China a long time ago, so he naturally knew the inside story. Moreover, there were models of dishes for the First Banquet of the People's Republic of China in the exhibition hall of Yanjing Hotel, and there was no grilled fish at all.

This is a state banquet, not a street stall. How can we serve crucian carp in charcoal pot, which is commonly seen in street stalls?
To be continued...