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The Imperial Chef's Restaurant
Bai Yinuo looked at Shu Ting and said politely, "I am the boss and the chef."
Wow, so young.
Shu Ting was shocked, but she remained calm on the surface and asked politely, "Hello, boss, can I take up some of your time to do an interview?"
It was past dinner time, so the store wasn't very busy. Bai Yinuo nodded, "Okay."
Bai Yinuo agreed to this interview. In the past, she would not have agreed to go abroad. Before, she rejected many anchors who wanted to film her.
The reason why she agreed to this interview is because Shu Ting is a reporter for Haishi Daily, and since she won the Silver Award from Food World Magazine, people outside the country must be very curious about her small restaurant. She can use this interview to answer the doubts of people outside the country.
After Shu Ting heard Bai Yinuo's agreement, she had a lot of thoughts in her mind. As a professional journalist, she would not fight an unprepared battle, and she prepared a lot of questions before coming. But Shu Ting found that after meeting Bai Yinuo, some of the questions were no longer useful.
Because this boss is so special, he is young, good-looking, and has good skills. This is simply a perfect news material.
Shu Ting took the microphone and said excitedly, "Boss, Food World Magazine is a well-known food magazine in Hai City. How do you feel when you found out that you won the award?"
"We are very grateful for the support of our customers." Bai Yinuo smiled and said, "Without them, Baiji Restaurant would not have won the award."
After some communication, Shu Ting learned that Bai Yinuo inherited the small restaurant left by his parents after graduation. The restaurant was open for only more than three months but it became very famous in the surrounding area.
When Shu Ting heard Bai Yinuo's story, she felt a little sympathetic. How could such a good-looking boss have such a miserable past? This is the true story of beauty, strength and misery in reality.
Shu Ting is a reporter for Haishi Daily. She is very principled and will not ask too many questions or make things difficult for others. Bai Yinuo answered most of the questions Shu Ting asked. When Shu Ting's questions were difficult to answer, Bai Yinuo would cleverly change the subject and talk about other things.
The photographer pointed the camera at the two of them and found that Bai Yinuo's face was calm and composed. When he smiled, he was much gentler and did not look proud at all.
The photographer was a little shocked. He had photographed award-winning shops of Food World Magazine before. Those owners were either overjoyed or couldn't hide their excitement when they received the trophies. They were all very excited.
Bai Yinuo's expression showed that this award was nothing special to her, it was very normal.
Shu Ting has the same idea as the photographer. As a journalist, she has interviewed people from many industries and observes people very carefully. This makes her more sensitive to people's appearance and temperament than ordinary people.
Most chefs are cheerful, with a sense of worldly affairs and rarely a look of sadness between their brows.
Bai Yinuo is the most unique chef she has ever seen.
She sat opposite Bai Yinuo and could feel Bai Yinuo's aura more clearly. She even suspected that the person opposite her was not an amateur. His brows were calm and composed, as if he was in control of everything. His tone was gentle and firm, a bit like a star, and also a bit like... the official from the Municipal Bureau whom she had interviewed before.
Shu Ting couldn't help but shake her head and put this idea behind her. She felt that she was overthinking it. He was just a restaurant owner. This temperament should be innate.
At the end of the interview, Shu Ting asked: "Can we take photos of the dishes in the restaurant? The readers of Food World are very curious about the dishes in your restaurant. Taking photos of the dishes will help answer their questions."
"Sure, I'm not busy now, I can make it for you right away." Bai Yinuo said with a smile.
Shu Ting gets Bai Yi
After Nuo's reply, he specifically ordered dishes that had been published in Food World magazine, such as braised pork in brown sauce, beef in brown sauce, etc.
When Shu Ting saw Bai Yinuo turn around and go back to the kitchen, she couldn't help but turn around and whisper to the photographer.
"This boss spoke so steadily. She said what she should say and didn't say anything she shouldn't say. It didn't seem like I was guiding her, but rather she was guiding me. I felt like she had a firm grip on me."
The photographer turned off the camera and nodded in agreement: "I can see it more clearly through the camera. Although this boss has a gentle temperament and seems to have a good temper, there is really nothing wrong with what he said in front of the camera."
"Yes, I thought the same thing. When I was talking to her, I almost thought I saw the director. I was really scared at the time."
While the two were chatting, Su Momo brought over the food. When the two saw someone coming, they immediately shut up and stopped talking.
When the cameraman saw these dishes, he couldn't help but blurt out: "I thought those photos in Food World magazine were fake photos, but it turns out they are not."
The photographer felt his hands itching, so he immediately took out his camera and kept taking pictures of the dishes: "After seeing these dishes, I feel that Food World Magazine's photos are not good. The composition and lighting are not the best. Look at me."
Shu Ting looked at the dishes and was stunned.
When she heard that the college students were not crying because of the pressure of life, but because of the food at Bai Ji Restaurant, she was shocked and speechless.
Isn't it just a meal? Is it necessary to be so exaggerated?
But the dishes in front of her told her that it was really that exaggerated.
Even though Shu Ting was an outsider, she could clearly feel that these dishes were special.
The braised pork is bright red, neat and evenly sized. The beef slices are as thin as paper and stacked together like flowers. The lion's head is big and round, with clear soup and pleasant aroma. The fruit wood roast duck is thick and evenly fat, shiny and translucent, with a strong burnt aroma.
There are three traditional ways to evaluate a dish: color, aroma and taste. The color of these dishes alone made Shu Ting salivate. Although she couldn't eat these dishes directly because the photographer next to her was taking pictures, she could already guess how delicious these dishes were.
Shu Ting's throat moved slightly, and she couldn't help swallowing her saliva, and fell into deep thought. If she were the college student who was eating for free, this kind of food would be thrown on the ground...
So heartbreaking!
Shu Ting felt so immersed in the situation that she couldn't help but cover her chest. When she came to her senses, she realized that her behavior was a bit abrupt and embarrassing. She immediately put her hand down and pretended nothing had happened.
She is a serious journalist, not a journalist who works for a living, and certainly not a college student who works for a living.
After the photographer finished taking pictures, he called to Shu Ting: "I've turned on the camera and am recording. Take a few bites first and tell us how it tastes."
Shu Ting immediately put on an official smile and said to the camera, "We have come to Baiji Restaurant, which was published in Food World Magazine. I'm sure you are also curious about the taste of Baiji Restaurant and how good the taste must be to be influenced by Food World Magazine. As someone who has seen these dishes firsthand, I will describe the taste of these dishes in detail for you to enjoy."
Finally, she could eat. Shu Ting looked calm, but her hands did not slow down at all. She immediately picked up the chopsticks and reached for the sauerkraut fish closest to her.
The pickled fish is made with the best fresh live fish, which are extremely ferocious when alive and have very tender meat.
Bai Yinuo uses a kitchen knife to cut diagonally from the head to the tail, cutting in a continuous and discontinuous manner, so that the slices of fish will be butterfly-shaped.
Shu Ting picked up a piece of fish and stopped in front of her. She found that the piece of fish was like a fresh lily, with a snow-white center and edges that looked like a butterfly spreading its wings as if ready to fly.
The bright red chili peppers, evenly chopped sauerkraut, the fish soup made with ginger, onions, garlic and coriander, and a few spoonfuls of sour soup fermented in a clay pot, together with the tender and refreshing fish meat, made Shu Ting intoxicated after just one bite.
Shu Ting couldn't help but close her eyes in satisfaction. She had never eaten such tender fish before. Although she was from the coastal area, she thought fish bones were troublesome.
It's easy to get stuck in the throat, so I don't particularly like eating fish.
However, now, her thoughts took a 180-degree turn, and she seemed to understand why so many people liked fish.
Shu Ting couldn't help but blurt out, and said to the camera: "If there is such fish meat to eat, I think it's not impossible for me to die from eating fish like the great poet Meng Haoran."
After she finished speaking, she realized that she had said the wrong thing. It would have been fine if she had just said it in her heart, but why did she say such exaggerated words in front of the camera?
Meng Haoran was a great poet in the Tang Dynasty. In the 28th year of Emperor Xuanzong's reign, Wang Changling went to visit Meng Haoran when he traveled south to Xiangyang. Meng Haoran suffered from a back carbuncle. After treatment by a good doctor, he was finally almost cured, but he could not eat fish.
Wang Changling and Meng Haoran were having a good time together. A delicious river dish was served at the banquet, so Meng Haoran forgot the doctor's advice and indulged in feasting and drinking. Meng Haoran died before Wang Changling left Xiangyang.
Photographer: “…”
"You're not sick, are you worried about getting a fish bone stuck in your throat?"
"Not really, not really. I just asked the boss for some information. The fish used in this pickled fish dish has fewer bones. If you pay attention, you won't get stuck."
Shu Ting was a little embarrassed. When she heard that her senior had failed because of Baiji Restaurant, she thought that this would not happen to her. However, she felt that her previous judgment was a little wrong. This Baiji Restaurant seemed to be a little weird.
This was the first time she couldn't help but speak her mind in front of the camera, so she quickly shut her mouth and stopped talking.
Because the photographer asked Shu Ting to continue eating, Shu Ting did not put down her chopsticks. So she took a deep breath, prepared herself mentally, told herself not to lose composure, and to remember to give a good explanation before she reached for the sauerkraut fish again.
However, Shu Ting found that she couldn't stop eating. The pickled fish was tender at the first bite, sour at the second bite, and fresh at the third bite. Paired with the shredded rice in the clay pot rice, it had a rich aroma.
"Don't eat so fast. Tell the audience the details." Seeing Shu Ting concentrating on eating and not looking at the camera at all, the photographer quickly reminded her.
But Shu Ting didn't listen at all, and just focused on eating the pickled fish and clay pot rice in front of her. It wasn't until the photographer paused the video and patted Shu Ting on the shoulder that Shu Ting raised her head, with a somewhat unhappy expression on her face, as if she had been disturbed.
"Why don't you describe how it tastes? You have to describe the taste of the food when you're doing a live broadcast. As reporters for Haishi Daily, we need to use more flowery words."
“I can’t describe it.”
"You are a student majoring in journalism at a prestigious university, how come you can't describe the taste of food?"
Shu Ting said anxiously, "Under normal circumstances, I have the leisure to talk while eating, but when I encounter this pickled fish, I feel that my inner deliciousness index has been released. It has that kind of taste, it is extremely fresh and tender, and the texture and taste are extremely high-end. Although I have a lot of knowledge, I don't have time to show it. You wait until I am full before talking."
"I don't eat much, so I'll be full after a while."
Photographer: “…”
The photographer had no choice but to wait for a while as his partner was so uncooperative. Fortunately, there were plenty of dishes, so Shu Ting could finish them.
The photographer turned off the camera and waited patiently by the side. However, Shu Ting ate most of the pickled fish, and then had the braised pork rice. She took a sip of the lion's head soup, picked up a piece of beef, and ate a fresh meat pot sticker dumpling, one bite after another, as if there was no end.
Photographer: “…” Is this what you call a small appetite?
…………………………
Shu Ting ate for a long time before she finally slowed down. Although she had eaten twice as much as usual, she felt her stomach telling her that she could eat more.
However, at this point, the photographer couldn't help himself and said, "Stop! You're going to eat all the food. We're going to run out of material."
The photographer couldn't help but complain: "You are usually very serious. Last time you were reporting on a typhoon, you were calm. Why are you so out of control now?"
Shu Ting: "…
…」
After hearing what the photographer said, Shu Ting felt embarrassed. It was better for many people to commit a crime than for one person to commit a crime. In order to relieve her guilt, she chose to bring the photographer into the water with her: "No need to take more photos. The photos just now are enough. Sit down and eat. It's really amazing to eat such a hot clay pot rice in such a cold day."
The photographer thought about it and decided that since there were so few dishes left, the photos wouldn't look good, so he decided to eat first. He had been watching for so long and was a little hungry.
“…All right.”
The photographer was reluctant, but Shu Ting pulled him to sit down. They had ordered almost all the dishes from Baiji Restaurant, and in front of him was a plate of roasted sausage. The photographer loved sausage, and his favorite was the sausage made by his grandmother when he was a child. But in the huge Haishi, he could no longer find the taste of his hometown.
The photographer picked up the chopsticks, picked up a piece of sausage and put it into his mouth. After chewing it slightly, the gravy immediately gushed out, and his mouth was filled with the salty and fragrant taste of the sausage.
The reason why the sausages made on the assembly line taste so-so is nothing more than the quality of the meat and the way it is processed. The sausages made on the assembly line are ground with a meat grinder and are not as delicious as hand-chopped meat. The sausages at Baiji Restaurant are all handmade by Bai Yinuo, who does everything from making the meat to making the sausages. After the sausages are assembled, they are placed in the backyard to dry, and mature under the magic of the sun, wind, and time.
The finished sausages are steamed in a pot and have a wonderful aroma. The lean meat is not dry and the fat is not greasy. They are chewy and have a mellow taste.
The photographer couldn't help but chew the sausage in his mouth quickly, wanting to feel the rich aroma of the sausage.
Seeing the photographer eating so attentively, Shu Ting couldn't help but say, "Right, the food in this restaurant is really delicious, so it's not that I'm not serious, it's the pickled fish that did it!"
The photographer felt the same way and nodded. He immediately joined the team to grab food and compete with Shu Ting. The food on the table became less and less.
Shu Ting: “…” I felt like I had made a wrong decision.
The photographer shouldn't be invited to dinner.
After finishing their meal at Bai Ji Restaurant, the two were very satisfied. After savoring the meal for a long time, they remembered their business and looked at each other in surprise.
They looked at the mess on the table and felt a little regretful.
Eating is fun, but working is a crematorium.
The photographer said, "We haven't even started shooting yet, and we've already eaten all the food."
"We just took photos, and that would have been enough to publish in the daily newspaper, so why did we take a video?"
The photographer said: "There is a livelihood column on the Haishi Daily app, and the editor-in-chief asked us to record the video as material. This video will be posted on the Haishi Daily app."
Shu Ting realized it later: "...What should I do then?"
"How about we get another one?" The photographer immediately contradicted himself as soon as he finished speaking: "Look, there are more and more people in the store. It seems that we can't do it today."
It was two o'clock in the afternoon when Shu Ting arrived. They had done an interview at Baiji Restaurant and had lunch. Now it was nearly half past four and it was almost time for lunch. The flow of people at Baiji Restaurant reached a small number and there was a long line in front of the cash register.
Shu Ting was daunted and had to nod: "Then let's go back and think of a solution."
Because of work needs, the photographer sent this material to the editor-in-chief of the Haimin Livelihood column: "Editor-in-chief, this is what we shot today."
After reading the entire material, the editor was a little confused: "Are you doing a food show? You keep eating hard."
Apart from Shu Ting's introduction at the beginning of the video, and then saying that one could die for this pickled fish, there were no other comments.
The photographer was a little embarrassed: "Don't blame Shu Ting... This Baiji Restaurant is really so delicious. No wonder it won the silver award from Food World Magazine, it really deserves it."
Although the editor-in-chief has a high position, he is young, likes to surf the Internet, and has no generation gap with young people. The story of the college student who eats for free is too special. Now everyone in the newspaper knows this college student from the Polytechnic University, and the editor-in-chief is one of them.
When this incident fermented, the editors all thought that this incident would have a great impact on Japan.
Reported impact.
However, unexpectedly, readers and viewers did not resist. Instead, they felt that Haishi Daily was more down-to-earth and expressed sympathy for the newspaper. As a result, the subscription volume for the next issue of the newspaper increased.
As a traditional paper media, Haishi Daily cannot lag behind the times and has been looking for ways to transform itself. It has already launched an app, but the content has not undergone any qualitative changes.
After experiencing the incident of the college students who were just eating and drinking, the editor-in-chief began to reflect that the news in Haishi Daily needed to be injected with some fresh blood to better cater to the tastes of young people.
After thinking for a while, he did not throw away the material immediately. Instead, he said, "There is no such thing as rubbish material, only rubbish editing. Pull Shu Ting over here and we can discuss how to edit this video and make a straightforward report."
"Intuitive?" The photographer was a little confused.
……………………
Chen Zhou is a retired cadre, and the newspaper he likes to read most is Haishi Daily. As an old man who keeps up with the times, he uses Haishi Daily a; after all, Haishi Daily a; has both sound and pictures, which is more comfortable than simply reading words with reading glasses.
By the lake, after Chen Zhou and his companions prepared their fishing rods, they took out their mobile phones and opened the Haishi Daily app, ready to kill time and wait for the fish to bite.
Chen Zhou's favorite thing to read is people's livelihood issues, so he opened the people's livelihood column first. The people's livelihood column of Haishi Daily often talks about some family matters and some current hot topics.
The hot topic of this issue is that Food World magazine has released a new list.
As a native of Haishi, Chen Zhou had heard of the name of Food World magazine, but had never voted for it because he did not have any pursuit in food and thought that simple meals were enough. How could he indulge in pleasure day and night?
But this report was the headline, so Chen Zhou clicked on it and immediately saw a short video.
The first thing that appears in the video is a table of delicious food, which looks delicious and smells so good that the fragrance seems to overflow through the screen.
Chen Zhou looked at these exquisite dishes and felt a slight movement in his heart, but it did not cause any great fluctuations. He reminded himself that what was the point of having dishes so beautiful? For him, the dishes only needed to satisfy his basic function of filling his stomach.
At this time, a female reporter holding a microphone appeared on the screen.
The reporter said, "We have come to Baiji Restaurant, which was published in Food World Magazine. I believe you are also curious about the taste of Baiji Restaurant and how good the taste must be to be influenced by Food World Magazine. As someone who has seen these dishes firsthand, I will describe the taste of these dishes in detail for you to enjoy."
After Shu Ting finished speaking, she sat down and reached for the pickled fish with her chopsticks. After taking a bite, she looked satisfied and blurted out, "If I could eat fish like this, I think it's not impossible for me to die from eating fish like Meng Haoran did."
Chen Zhou frowned, thinking it was too exaggerated at first, but after seeing the delicious pickled fish on the table, he felt that the reporter's words were not exaggerated.
The fish meat is like white snow, the chili peppers are cut into sections and float in the soup like fire spirits, and a handful of emerald coriander is sprinkled on top. The golden sour soup is rich and makes people drool at the sight of it.
Chen Zhou's eyes moved slightly, and he became interested, so he did not exit the video and wanted to hear what the reporter said next.
However, after finishing the pickled fish, Shu Ting stopped talking and kept eating, completely forgetting that she was supposed to explain the taste of the food.
Chen Zhou: “…”
Chen Zhou could only tell how delicious the food she was eating was from her expression and movements.
Chen Zhou thought Shu Ting didn't explain because she was busy, so he waited patiently for a while, but found that she was eating all the time and didn't stop at all. With something stuffed in her mouth, she couldn't talk.
Chen Zhou: “???”
The person who edited the video took into consideration that the audience might feel bored, so he sped up the rest of the video at three times the speed.
The audience could only watch Shu Ting stuffing food into her mouth while
The movements were so fast that afterimages appeared, and the dishes on the table were decreasing rapidly.
After a lot of the food on the table had been consumed, Shu Ting finally stopped and said, "Ah...it's really delicious."
Chen Zhou: “…”
Audience: “…”
Chen Zhou felt as if he had been cheated. There was clearly an explanation agreed upon, but nothing happened. The reporter was only concerned with eating and said nothing.
Chen Zhou was calm and composed. After a moment of confusion, he put down his phone and continued fishing. But he remembered the pickled fish that the reporter couldn't stop eating.
Haishi Daily has a large number of views and subscriptions, and its audience includes men, women, young and old.
Many people opened the Haishi Daily app and saw this video, the title of which was: "Baiji Restaurant, well-deserved of its reputation."
[I almost rubbed my eyes out, this is a livelihood column, not a food column. I have done good deeds all my life, how could I see such a food video in the middle of the night?]
[Oh my god, I couldn't sleep anyway, so I looked up and saw two big words “Minsheng” in the gap of this video! What a great Minsheng! I didn't eat dinner last night, and this made things worse.]
[The reporter is not a troll sent by the merchant. How delicious must the food be for the reporter to eat so quickly?]
[This Baiji Restaurant is the restaurant that ranked second in the popularity list of Food World Magazine. I thought it was a bug at the time, but now I think it has changed. After all, the official daily newspaper did an interview and gave such a title. It seems that this Baiji Restaurant is really delicious.]
[I laughed my ass off. I noticed that she was eating hard the whole time without even raising her head. A person who eats hard, a person who eats hard, a person who eats hard is the best.]
[I never thought that I would be able to see the down-to-earth side of the Haishi Daily staff in my lifetime.]
Many young people download daily newspapers just to read the news for various needs. They don't like reading daily newspapers at all, thinking that they are too old-fashioned. They didn't expect that they could see such an interesting clip in Haishi Daily, and it was about Haishi Daily reporters.
[I remembered that college student who was eating and drinking, that college student from the Polytechnic University who became famous for crying, and a reporter from Haishi Daily who went to interview him live. That scene can be called one of the ten most famous interview failures in history. I was watching the live broadcast at the time, and my facial mask was cracked from laughing.]
[History always repeats itself in a surprising way. It is still Ganfan, and it is still Haishi Daily. Congratulations to Haishi Daily. After creating Ganfan college students, you have created a Ganfan reporter.]
………………
After releasing this video, Haishi Daily published an interview video of Bai Yinuo, which made the video even more popular.
[I thought the chef was a middle-aged man and didn't want to order in, but it turns out the boss is really good-looking! ]
[After seeing such beautiful dishes, I thought the chef should be a senior chef, at least in her 40s or 50s, but you told me she is in her early 20s? Her cooking skills must be amazing.]
[Not only is her craftsmanship amazing, but she also looks very pretty. I just clicked on this video and thought it was an interview with a celebrity. I was so shocked that I quickly exited the video and checked the title again and again before I realized what was going on.]
[When she was 20, she opened a restaurant, cooked, and won a silver medal. When I was 20, I stayed at home, ate, and drank fat-house happy water. She is good-looking and works so hard. Is this the disparity in the world?]
[Thinking about how good-looking the chef is, I feel like the dish has a beauty buff. A beauty cooking delicious food, how wonderful.]
[I am definitely not the only one who wants to be kept by a young lady.]
[Sister, don't be so rigid about gender. You can't do anything, but eating is your first priority.]
……………………
The description of this news in the daily app is very appropriate, and many people call this reporter a "working reporter".
In fact, the editor-in-chief just thought that the reporter's hard work in eating could more intuitively illustrate the taste of this restaurant, which is much more useful than fancy words, so
The person who arranged the editing did not have the intention of creating a reporter who just works for a living when editing the video this way.
The editor-in-chief was a little worried and felt that he had made some mistakes. He shouldn't have been so reckless. What if readers felt that the newspaper
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