Huayu Chef

005 loves nothing more than the joy and laughter of the world.

"Xiao Zhang, your roast duck is so delicious."

"Xiao Zhang, you're handsome, and your cooking skills are amazing too. You're a promising young man."

"Xiao Zhang, the roast duck you made reminds me of the roast duck I had at Quanjude a few years ago. The taste is exactly the same."

"This is the real Peking duck."

"Xiao Zhang, why don't you open a roast duck restaurant? We'll definitely come and support you."

"Ah, right, right, right..."

Zhang Jinxuan followed Boss Lai into the living room, where the Lai family members, who were enjoying their meal, all praised it highly, showering it with compliments and encouragement.

Zhang Jinxuan felt really good after being showered with compliments.

I love listening to it.

If you can talk, then talk more.

Don't stop.

The boss arranged a separate table for Zhang Jinxuan, Zhuangzhuang, and himself. He placed the tray on the table and carefully removed the sorghum stalks. Instantly, a stream of nearly boiling, murky hot water flowed out.

Oil droplets floated in the hot water; that was the fat from the roast duck being cooked out.

That's right, it's boiling.

Peking duck is tender and juicy, and in addition to roasting, it is also boiled. The duck's cavity is stuffed with spiced water, which is then boiled at high temperature to cook the duck meat. At the same time, the moisture and the aroma of the spices seep into the duck meat, making it fragrant, tender, and full of juice.

Zhang Jinxuan helped remove the hooks and picked up a narrow cleaver to cut the duck.

In reputable Peking duck restaurants, slicing the duck usually incurs a service fee, which is considered a performance to enhance the visual appeal of the plating, but is actually optional.

In a situation like this, who the hell wants to wait for you to dawdle and eat for ages? Just get it done and start eating.

"Zhuangzhuang, fix the camera in place and let it film. Come on over and eat the roast duck."

"immediately."

Zhuangzhuang fixed the camera with a tripod, then rushed over, picked up a piece of roast duck skin with chopsticks, dipped it in sugar, and stuffed it directly into his mouth. After chewing it slightly, he couldn't help but reveal an exaggerated expression of surprise, enjoyment, and happiness.

"It's so fragrant and crispy! I've never had such delicious roast duck before. Brother Xuan, your cooking is amazing!"

The owner nodded repeatedly, "It tastes just right, it's absolutely authentic."

Zhang Jinxuan joked, "The cameras are rolling, everything you say will be used as evidence in court, so watch your acting."

"It wasn't acted out, it's really delicious."

"Xiao Zhang, stop cutting and eat first."

Zhang Jinxuan nodded, put down the cleaver, wiped his hands with a tissue, tasted a piece of roast duck skin dipped in sugar, and then picked up a thin lotus leaf pancake and split it in the middle.

I picked up a piece of duck meat, dipped it in the sweet bean sauce, spread it evenly on the pancake, then added two more pieces of duck meat and a bunch of scallions. I folded the pancake up and took a bite.

"ah."

Zhang Jinxuan couldn't help but let out a soft, pleasant sound. The aroma of duck, noodles, scallions, and sweet bean sauce burst forth in his mouth, intertwining and blending with each chew, leaving an unforgettable aftertaste.

The most amazing thing is that the duck meat has crispy skin, which is fragrant, tender and juicy, giving you two different textures from one piece of duck meat.

tasty.

Really fragrant.

Zhang Jinxuan was engrossed in enjoying the food, quickly finishing the lotus leaf pancake in his hand. He then picked up a second one and did the same, suddenly holding it up as he walked towards the camera.

"Do you all think I'm going to hand you some food? You're overthinking it. I wouldn't even consider giving it to you."

Zhang Jinxuan took a big, satisfying bite, his cheeks bulging, and said, "Dipped roast duck skin in sugar, and roast duck meat served with lotus leaf pancakes, scallions, and sweet bean sauce are the two most classic ways to eat Peking duck."

"You can also add ingredients like cucumber strips. It mainly depends on your own taste and preferences. Do whatever tastes good and makes you feel comfortable. There are no fixed ways to eat it."

"Let me comment on the six roast ducks I made today. I didn't get to taste the other five, so it's hard to comment on their specific flavors. I was once fortunate enough to eat a Peking duck made by a master chef specializing in state banquets—absolutely amazing, a taste I'll never forget."

"If we take the Peking duck made by that master chef of state banquets as a 10-point standard, I would give this one a 6 or 7 out of 10."

"I'm not just bragging, but I did use a non-professional kitchen and the roast duck oven had some flaws, but the result was still a success, which is a plus."

"The technique and taste are acceptable, but the preparation of the duck carcass and the roasting process were not perfect, which is the biggest deduction."

"A score of 6 to 7 is not high. There are many talented chefs in Beijing who can make excellent roast duck. A score of 9 to 10 may seem like only one point, but the difference in the details and cooking philosophy can be significant."

"My cooking skills are not yet perfected; I still need to work hard."

"In the past, when conditions were poor, eating was a means of survival. Now that living conditions are better, we not only want to eat our fill, but also eat well and enjoy delicious food, pursuing the spiritual pleasure and happiness that food brings."

"Today I took everyone to Jiuduhe, a suburb of Beijing, and I personally think it was worth it. Listen to the laughter behind me; this is the meaning of food, and it is also what Wild Kitchen is pursuing."

"Alright, that's all for this episode of Wild Kitchen, featuring Peking duck. It's time to say goodbye to everyone."

"Let's hike over mountains and have some fun together. See you next time!"

Zhang Jinxuan waved at the camera, turned around and sat back down at the table, starting his food-showing-off mode.

After a long day, it feels so good to have a good meal.

At 8 p.m., Zhang Jinxuan and Zhuangzhuang said goodbye to their family and drove their Audi A6 back to the city.

Zhuangzhuang, sitting in the passenger seat with his seatbelt fastened, said lazily, "Brother Xuan, this video you made is quite interesting."

"Interested? How about joining me?"

"It's not very good. This job doesn't require any skill. Anyone can do it. It doesn't showcase my professional photographer skills. Besides, you can't afford to pay me."

"Wow, look at you, so capable. You'll know how cruel reality is after you graduate and work in this industry for a couple of years. By then, I'll definitely be able to pay you a salary."

Zhuangzhuang waved his hand, "We'll talk about the future later. When will we film the next episode?"

"Wild Kitchen opens the day after tomorrow, and I estimate I'll be busy for about a week. I'll film the second episode next week, no rush."

"Okay, let me know in advance when the time is set. Graduation is coming soon, and everyone is busy taking graduation photos. You can help me out, and I can help you out. I might not be available if you contact me at the last minute."

"learn."

Zhuangzhuang asked, "When will the first episode be released?"

"Judging from the later stages of the project, I estimate it will be next week."

"Post-production for 'Wild Kitchen' is super easy. Just cut it out, add subtitles, and you're done. It won't take more than a few days. You could even skip the subtitles altogether. Brother Xuan, do you want to do it yourself, or hire someone else?"

The area around Beijing Film Academy is home to CCTV6 Movie Channel, Beijing Film Studio, and Qingying Film Studio. It's a hub for talent in the film and television industry. There are a bunch of studios in the Beijing Film Academy residential area and Huangtingzi community, offering good quality work at low prices. Zhang Jinxuan must have been out of his mind to start his own business.

"I found a studio run by a senior from the directing program at Beijing Film Academy, and they took care of everything."

"That's good, it's easier to negotiate a lower price with someone you know."

Zhang Jinxuan quickly distanced himself, saying, "I never exploit my own people."

"You swear you didn't use your alumni connection to negotiate a lower price with your senior?"

"I'm driving, my hands are busy."

Zhuangzhuang grinned and the conversation shifted to the filming of the next episode, continuing until they returned to the Beijing Film Academy compound.

"Brother Xuan, I'm going back to school. You should get some rest." Zhuangzhuang opened the door and got out of the car.

"You should get some rest too, you've had a tough day."

"It's nothing, we had a lot of fun, I'm off."

"Bye-Bye."

After seeing Zhuangzhuang off, Zhang Jinxuan returned to his residence to rest for the night.

The next morning, he first backed up the video and audio materials and sent them to his senior's studio for post-production. Then he and his employees went to the store in advance to make preparations.

Wild Kitchen officially opened on March 13.