Huang Lei is the chef in charge of the "yearning life", he did inside the program can be too much to eat, everyone is full of praise.

everyone is hard to understand, the tastes of women and children in the southeast, northwest and northwestern countries are so different that it is difficult to give a unified evaluation and judgment standards. Besides, most of the respondents themselves have never eaten Huang Lei's dishes, how to give a specific evaluation? And people who have eaten Huang Lei dishes to the evaluation, some people do not believe that it is in the establishment of man-made "Huang Xiao Chef" brand, then this problem has become an insoluble dead circle.

So if you want to evaluate and have a high degree of credibility, we have to set up two ranges:

①As long as the majority of the people in the variety show that is recognized as a tasty qualifying line.

②The evaluator in the variety show should have nothing to do with the chain of interests, that is to say, he can give the most pure and fair evaluation belonging to himself.

Fortunately, there is still a lot of evaluation material that meets these two conditions, so if you really don't believe in the evaluation of the adults in the series of "yearning for life", and think that there is an element of acting in it, let's go and look at the evaluations of the children in the other variety arts, because teaching the children to help Chef Huang to act out a wave of relatively inoffensive bragging rights is not valid. Relatively untenable, I guess.

For example, "Dad to go" series, Huang Lei and used to be a Cantonese food chef Zhang Liang's PK drama (note here is not to praise one to praise one, two people are quite good at cooking, just Zhang Liang this period of fish and meat was originally made to dads, the end of the fruit is too spicy does not meet the tastes of the children, lost part of the vote), so, say Huang Lei's cooking is really good, but not too much, right.

have seen the yearning life at 12 midnight, and then again greedy to go to the kitchen with Mr. Huang made a big pot of bean casserole rice, with the husband to share the food, the taste, quite amazing, of course, than the teacher Huang did, but only to imitate the ingredients with just. This story tells us ... midnight does not brush toward the life.

Also often do scallion oil noodles, always have a few meanings. I once saw Mr. Huang do the process, especially with the addition of white pepper at the end. Since then my family's scallion oil noodles hung . The fact that a northern person to the scallion oil mixed noodles do so unique really ... I wait for you to lose face the fact that whether it is good to eat, look at the fire, look at the collocation, look at the way to see a lot of Road, Mr. Huang really is the Chinese and Western North and South dishes can be done in the authenticity. But he himself said, big meals can also do, but the most favorite or general ingredients, home taste.

Putting aside the basic advantages of fire, pots and pans, and focusing on cooking skills alone, home cooking (except for professional chefs) isn't particularly high tech; it's a skillful endeavor, and like driving a car or swimming, it isn't bad to put your heart and soul into it. Huang Lei's performance on the chicken strips, high IQ + do things by heart which can not be disputed, I have not seen a high IQ people do not cook well, said that can not learn / do not taste good, most of them are lazy to do the excuse, but also there is a part is really big heart, do the same dish, from beginning to end of the three times surprisingly did not have a significant progress.

People with brains, not only in eight recipes, but also according to their own tastes, preferences to improve the ingredients, such as Huang Lei do casserole, will add white sesame seeds, because the mind is already familiar with frying and stirring, steaming and frying and stewing out of the flavor, the texture of various ingredients after processing and a variety of seasonings to bring the flavor, or even a dragon, such as simple: deodorization, cooking wine is not, yellow wine can also be, ginger can also be; old soy sauce can also be, old soy sauce can also be, starch water + sugar can also be ... so that, can realize the freedom to mix and match, so theoretically, the recipe is very broad, guests want to eat something, as long as the ingredients are not difficult to get, can do a good job.

Typical smoked fish for Qiwei, at first I froze, he this practice has been completely different from the practice of those vegetable farms professional smoked fish store , is to use a big pot of rice, first fried, and then soaked in marinade, in order to take care of the taste of the Qiwei Sichuan people, but also added a bit of spicy flavor. Especially this kind of prickly head, really very imaginative, because in this area of Jiangnan, some places this smoked fish is called "popping fish" (exploding fish), the final flavor to do with Qiwei grandfather's craftsmanship perfectly match, so you can let Qiwei eat the blood boiling.

In a word: like comrade Huang Lei so heart cooking, in the end how delicious I have not tasted dare not determine, but this steps and techniques, absolutely difficult to eat!