走进武隆凤凰美食城采访时,已经是下午五六点钟了,而这时正值出菜的高峰时段。我和同事进到厨房后,便开始选拍摄地点并布置灯光准备拍菜。这时,凉菜台前那位正不停地切着萝卜丝的年青厨师引起了我的注意,我观察了几分钟便走上前去问他:“你切这么多萝卜丝做什么呀?”“拌凉菜啊!”小厨师说。“能卖这么多吗?”我继续追问道。“怎么不能呢,这道菜还走得挺好的呢!”后来,我就特意关注这位小厨师是如何做“凉拌萝卜丝”的,其实做法十分简单,只是把泡好的萝卜丝装盘,倒入了一种黑色的味汁就端走了。我想,这道凉菜卖得这么好,可能是与这味汁有很多关系吧!于是,我就找到了那调好的汁水,仔细一尝,味道确实不错,小厨师说,这叫煳辣汁。后来,他又给我推荐了另一种新味料——红油土豆豉。 Into the Wulong Phoenix Food City interview, it is already five or six o’clock in the afternoon, and this time coincides with the peak time out dishes. My colleagues and I entered the kitchen, they began to choose the location and lighting arrangements for food. At this moment, the young chef who was constantly cutting radish silk in front of the cold plate caught my attention. After I observed for a few minutes, I went up and asked him: “What do you cut so much radish? ”“ Mix cold dishes ah! ”The chef said. “Can sell so much?” I continued to pursue. “Later, I specifically concerned about how the little chef ” cold radish ", in fact, the practice is very simple, just soak Turnip plate, pour into a black sauce to go. I think this dish sold so well, may have a lot of relationship with this sauce! So, I found the tune of the juice, a careful taste, the taste really good, the chef said, juice. Later, he gave me another recommended new flavor - red potato potatoes.