Chapter 190 Ning Yan Live Broadcast
Who would have thought that in Hong Kong and Japan, Hong Kong chefs watched the rerun clips of "A Feast" and the ratings were even higher than the first broadcast of "A Feast".
Yue Ning has many fans. Master Chen had a verbal fight with Yue Ning. Fans thought he was disrespectful and took advantage of his seniority to criticize the younger generation. Later, he said he wanted to make a full banquet. Anyone with a discerning eye could see that he was trying to take advantage of Yue Ning's popularity.
The audience in Hong Kong City found that, apart from the luxurious decoration and the use of beautiful women and handsome men to serve the dishes, the dishes in that restaurant were really nothing to look at, especially in terms of plating. Apart from the use of utensils that looked particularly expensive, they really couldn't tell the difference between these dishes and those in ordinary restaurants in Hong Kong City. They even thought that the plating of Baohua Restaurant was much more beautiful than that in the live broadcast.
Baohualou's plating is naturally not as exquisite as Ningyan's, but the chefs' skills and aesthetics are constantly improving. Apprentices want to learn skills. Ningyan has high requirements, while Baohualou has relatively lower requirements. For example, if the dragon carving is a little naive and the phoenix carving is a little cute, Ningyan cannot use such works, but Baohualou thinks it is better to have them than not. Hong Kong audiences can't help but question: "Is that all?"
The ratings in Japan are also not high. Low-end Japanese food is cheap and large in quantity, while high-end Japanese food emphasizes Zen, leaves blank space, and is small in quantity but exquisite. Through the screen, you can't feel whether the food tastes good, but you can tell at a glance whether it looks good. Master Chen's dishes are served in gorgeous utensils, but the presentation is large and rough, and Japanese audiences can't appreciate them at all.
Everyone is waiting for the behind-the-scenes editing of Ning Yan. The trailer said that Yue Ning and Lu Peide were going to watch the video to learn from her.
At nine o'clock the next morning, TS and HTV broadcast this behind-the-scenes footage simultaneously, with extremely high ratings. Cai Zhiyuan couldn't stop smiling.
Cai Zhiyuan met the old pervert from the rival TV station at the Jockey Club a few days ago. He was asked by him if he was not doing well recently and did not even have a woman around him. He felt unhappy and called the owner of the rival TV station, jokingly saying that if they rebroadcast the show again, maybe the ratings would go up today.
The TV station was actually also watching Ning Yan. They saw in the behind-the-scenes footage that Yue Ning and Lu Peide explained the Manchu-Han Banquet more clearly than the restaurant itself, and most of the words were praise.
As for the braised bear paw, the guests were not used to it, and they analyzed the reasons, emphasizing that it was not because of the chef's poor skills.
The TV station was planning to replay the show when it received a call from Cai Zhiyuan. The TV station owner joked, "Mr. Cai, why bother hanging yourself on a tree? If the actresses in Hengtong are not pretty enough, why don't you come to me to choose?"
Cai Zhiyuan was stunned for a moment, regretting calling this pervert. He snorted and said, "We will broadcast the entire event live at 4 pm. Take action now while there are still people watching!" After hanging up the phone, Cai Zhiyuan lit a cigarette and started smoking.
At this time, the secretary knocked on the door and said, "Mr. Cai, TS President Mr. Shanye is here." Cai Zhiyuan stood up, straightened his suit, and went out to greet him. After he went downstairs, he saw three cars that were waiting for Shanye and his party parked at the door of the TV station building.
In addition to the three senior executives of TS, the Japanese side also invited Kaiseki master Miyamoto, teppanyaki master Iwanishi, gourmet Watanabe, calligrapher and painter Ono, and superstar Nakamura Mii.
The last one is a super heavyweight, it is the French chef Lucas who made bladder chicken in the last issue.
At present, everyone is trying to attract Japanese tourists who are keen on spending from all over the world, and Europe is a travel destination for Japan's wealthy class.
Chef Lucas accepted to be filmed in the previous episode to promote his own restaurant, but he did not expect the final effect to be so unsatisfactory.
This time, Ishikawa personally flew to France to discuss with him the fact that a Hong Kong chef became popular in Japan and attracted many Japanese to travel to Hong Kong. Of course, Hong Kong cannot be compared with Europe, after all, the flight between Hong Kong and Japan is only four or five hours. But can Chinese food be compared with French food? Lucas asked Ishikawa again what honors this Chinese chef had.
Ishikawa replied: “No.”
When he saw that the chef in the video was a girl, he was even more surprised. He knew that Chinese cuisine was different from French cuisine, but in the video, this girl didn't use quantitative seasonings, didn't use a thermometer, and rarely used a timer. She just relied on experience. When cooking, the ingredients rolled in the wok, which looked like a performance, but was confusing. So he decided to find out.
After a brief conversation at the TV station, the few people set off for Ningyan.
At this moment, in Ning Yan's kitchen, everyone was making final preparations.
Everyone couldn't help but talk about the banquet held by the other family yesterday. Ma Yaoxing was preparing the decorations with Lu Peide and Yue Ning. He watched Lu Peide carve the dragon gate pillars out of carrots.
Ma Yaoxing asked, "Ade, I see that your carving skills are quite good. You also said that your cuisine is influenced by Shandong cuisine, but Shandong cuisine is not influenced by Cantonese cuisine? I didn't see them using carving yesterday."
Lu Peide said: "Not all Cantonese chefs know how to carve. My family focuses on this skill when cooking official cuisine, and other chefs rarely learn it. However, there is another reason why Master Chen doesn't pay attention to the presentation of the dish."
"What's the reason?"
"Shandong cuisine is the first of the eight major cuisines, with a profound heritage. Half of the imperial chefs were Shandong chefs, and the Beijing-Shandong cuisine developed into the Beijing-Shandong cuisine. At that time, Shandong cuisine was elegant, refined and sophisticated. But later, Japan..." Lu Peide glanced at the Japanese photographer who was taking pictures, straightened his back and continued, "Japan invaded China in an all-round way, and the people became poorer and poorer. In order to survive, many famous high-end Shandong cuisine restaurants also began to serve large quantities of affordable dishes. After the end of the Anti-Japanese War, the cooking skills of these restaurant chefs were okay, but the skills of minor details such as carving were poor."
"Just like Fuyunlou now, many dishes can no longer be cooked. In 1926, Mr. Liang Shiqiu once met with friends at Dongxinglou, the best restaurant in Beijing. He never forgot that meal, especially the 'Chicken Slices with Lotus Root', which he even wrote a special article to describe in detail. During the Anti-Japanese War, Dongxinglou was occupied by the Japanese army. After the war, Dongxinglou reopened. Mr. Liang commented that 'it was a great disappointment, existing in name only, and the craftsmanship of the past was no longer there. The dishes were served in large plates, crude and vulgar.'" Yue Ning finished carving a peony flower made of red radish in her hand. She sighed softly, "The salt merchants were rich, so Huaiyang chefs not only had excellent knife skills, but also had to have calligraphy and painting skills. The war led to an economic depression, which turned Shandong cuisine from a royal meal into a large-volume meal for the common people."
A Japanese TV station is here to film a program today, so this topic cannot be discussed in depth. As Chinese people, we can only remain silent.
"Ningning, the guests have arrived." Secretary Miss Li came in to remind her.
Yue Ning walked out, and Sophie was already at the door to greet the guests. Ishikawa introduced the guests to her, and Yue Ning shook hands with everyone. Mr. Miyamoto smiled and said, "Last time I saw Miss Yue making sashimi, it was amazing. I wonder what surprises she will bring today?" "Today we have sashimi, which is our way of making it in Hong Kong. You are welcome to taste it."
After introducing the guests, Yue Ning took them inside and headed to the largest private room on the second floor. Ning Yan took over the brilliant stall, and the decoration was in a magnificent style. The cost of modifying the hard decoration was too high, so he could only adjust the soft decoration and use light beige furniture, which was quite harmonious. But this was somewhat inconsistent with their main high-end Chinese food. It would be better if it could be a Chinese courtyard style restaurant like in the previous life.
Nakamura Mii's eyes were attracted by the cakes on the coffee table. She spoke a string of words in Japanese, and everyone looked at the coffee table. There were four plates of cakes on the beige coffee table. In the fan-shaped white porcelain plate, there were two white milk cakes with a few peach blossoms floating on them. Next to them were peony cakes that looked like delicate light purple peony buds with tender yellow stamens just exposed. In the round plate were lotus cakes, lotus leaf cakes, and goldfish fruit. In the third square plate were cakes in the shape of persimmons and peanuts. The last plate was two lifelike kitten cakes, accompanied by two white round milk fruit.
The painter and calligrapher Ono stared at the plate and asked. The translator said, "Mr. Ono wants to ask, did you write these words?"
Yue Ning wrote words on the blank space of each plate, namely "Spring Garden", "Summer Lotus Pond", "Autumn Harvest" and "Winter Leisure" respectively.
Yue Ning replied: "Yes."
After the waiter brought the tea, Nakamura Mii hesitated about which one to eat. Yue Ning recommended peach blossom yogurt, saying that it had a rich milky flavor and was not high in calories.
After drinking tea and eating snacks, according to the filming plan, several chefs had to visit the kitchen first. The crew was ready. Yue Ning took them downstairs.
At the beginning of the filming, Yue Ning first introduced the layout of Ningyan's kitchen. Today, each functional area of Ningyan's kitchen has set aside a special area for program filming, which can reduce the impact of filming on business. Even with the preparations, manpower and space still have to give way to today's filming. Ningyan reduced the number of guests received at the evening market by 30%.
The kitchen staff of Ningyan Dinner Market are now on duty and are busy.
On the other side, Lu Peide was kneading a ball of dough. Yue Ning said, "Chef Lu is making the dragon beard noodles that we will use today."
Lu Peide held both ends of the dough with his hands, and stretched the dough with a flick of his wrist. He stepped back three steps and threw the dough into the air. When he caught it, the noodles had become long strips as thick as a thumb.
Japanese Miyamoto asked: "Is this making ramen?"
"Yes, but it has to be pulled enough to pass through a sewing needle." Yue Ning said.
Miyamoto listened to the translation and showed an expression of disbelief: "Threading a sewing needle?"
Lu Peide stretched the noodles apart, sprinkled flour on them, and then strapped them together again, repeating this process for hundreds of times. When the last strap was completed, he gently placed one end of the noodles on the chopping board and slowly raised the other end above his head. With a shake of his wrist, noodles as thin as hair poured out.
Yue Ning took the sewing needle from the secretary and handed it to Ishikawa: "Mr. Ishikawa, pick up a noodle at random and see if you can pass through this sewing needle?"
The French chef was obviously more anxious than Ishikawa. He went to the noodles first and asked. The translator said, "Lucas asked if he could take one and have a look?"
Ishikawa gave him a sewing needle and told him he could thread the needle.
"Really?" Lucas asked, having already threaded the thin noodle through the sewing needle.
This is the first scene of today's live broadcast.
Continue read on readnovelmtl.com
