Yuan Zhou has heard of Tan Mingxin's famous name. As the heir of this generation of Tan family cuisine, the old man's reputation is no worse than that of Zhou Shijie and others. Besides, they are not from the same generation. It took more than ten years after the rise of old Tan Mingxin that Zhou Shijie emerged in the culinary world.
The old man is over 70 this year. Compared with the previous Fang Yiming, Mr. Fang is younger, but they belong to the same generation. In the final analysis, Mr. Fang learned to cook relatively late, unlike Mr. Tan who has been in the kitchen since he was a child. of.
He has been famous for about the same time, but because Mr. Fang is really talented, he surpassed others in one fell swoop and became the number one person in the country, while Mr. Tan is inferior.
Tan's cuisine is also a reputation passed down from ancestors, and the craftsmanship is really good, so the old man's reputation is also very far-reaching.
"Hello, Chef Tan, nice to meet you." Yuan Zhou greeted politely.
"Hahaha, just don't bother me old man." Tan Mingxin said happily.
The old man is now in his seventies, but he did not drop everything and go out for fun like Fang Lao. Instead, he continued to shine in the Beijing Cuisine Association.
Beijing cuisine is the capital's cuisine, but many of it is a cuisine that combines famous dishes from various local cuisines. It draws on the best of others, and the situation is very complicated. Without someone with high moral integrity and respect, it is basically impossible to control it.
The name of the old man is still very useful and full of majesty, and Mr. Tan is a person with a strong sense of responsibility. As long as his physical condition allows, he is stationed in the Beijing Cuisine Association almost at all times. Compared with Zhou Shijie's level of professionalism, he might as well give in. .
"No, please invite Chef Tan."
Yuanzhou made an invitation gesture and invited Mr. Tan Mingxin and his assistant Xiao He into the shop and took them directly to the backyard.
Even though it is still morning, there was a spring rain last night, which made the weather less heavy in winter and more vibrant in spring. In the gaps on the bluestone road, there are a few inconspicuous grasses, bathed in the spring rain and spring breeze. Start to thrive.
Stretching out its tiny leaves and sticking its head out, it intends to experience all kinds of baptisms in the world, unyielding, and wants to express its inner desire to pursue the sun.
It rained last night, and the sun had already peeked out in the morning, so the wet tabletop and stone bench had dried, and still showed a little bit of the clearness and clarity after washing with water.
Putting a thin cushion on the cool stone bench, Yuan Zhou asked Mr. Tan Mingxin to sit down. This was prepared by Yin Ya. Many of the chefs who came to Yuan Zhou to communicate were quite young, and the stone bench was cool. It's okay in summer, but in other seasons, it's not very friendly to elderly people.
After officially settling in the God of Cooking store, many small things began to change due to the addition of an attentive hostess. This is just one of them.
"I came to see Chef Yuan this time because I wanted to ask about Beijing cuisine. I didn't expect that Chef Yuan had already put the menu on the menu. It's such an honor."
"There is one more thing, I don't know whether I should talk about it or not?"
As soon as he sat down, Tan Mingxin was the first to speak. He first explained the reason for his coming, which was polite, and then asked a question. After all, this was a very important matter, and it was also a question that he had been lingering on for a long time.
While waiting outside, Tan Mingxin also received a call from his old friend Qiu Minglu, asking the same question. It was this call that prompted him to change his previous idea of exchanging Beijing cuisine with Yuan Zhou first, and instead put this question first. On the bright side.
"Chef Tan, please tell me something," Yuan Zhou said.
I originally thought that Mr. Tan was here to ask about Beijing cuisine. After all, it was not on the menu and it was normal for everyone to be concerned. But now that there are questions, they must be resolved.
"It's like this. Chef Yuan has always worked hard for the development of Chinese cuisine. Even us old guys are ashamed of ourselves, especially since every cuisine has registered disciples. He has really made great contributions to our Chinese cuisine. It has been an outstanding contribution, and now many chefs who were apprenticed to Chef Yuan can now take on leading roles.”
The latter part was probably a bit difficult to say. Mr. Tan Mingxin's face turned red, but he licked his lips and continued to speak.
"It's because we old guys have failed to live up to expectations and have not cultivated too many successors for our culinary world. Today, I mainly want to ask Chef Yuan what you think. Can they continue to accept some registered disciples who have completed their studies?" Apprentice, continue to pass on the cooking skills of this cuisine. Of course, I am just asking, and I have no intention of forcing Chef Yuan to agree."
After all, a person's energy is limited. Although the older generation of chefs really admire and respect Yuan Zhou, and naturally hope that he can teach more apprentices, they cannot just exploit one person, so they thought With such a method, can those registered disciples continue to have potential newcomers
Passing on the fire, they hope that the Chinese culinary industry will be able to produce talents in large numbers in the future. They also hope that the culinary industry will get better and better, but they cannot hide it. They really want to take advantage of Yuan Zhou.
As a culinary veteran, I am really embarrassed to tell the truth because of my qualifications, but what makes Yuan Zhou truly the world's number one chef? His craftsmanship can be seen from a simple bean sauce burnt ring. His strength is absolutely unparalleled in ancient and modern times.
"Disciples have their own opinions on the matter of accepting apprentices. However, Chef Tan, I can mention your wishes to them. However, this needs to wait until they become apprentices before they can accept apprentices." Yuan Zhou thought for a while and said .
Regarding his disciples, whether they are direct disciples or registered disciples, Yuanzhou has always respected their own wishes, but the rules cannot be broken. You must be a disciple before you can think about other things, otherwise it will be bad if you are distracted.
"This must respect the wishes of the parties concerned. Thank you very much Chef Yuan for your generosity."
Tan Ming was filled with emotion. Yuan Zhou agreed to accept disciples because he did not cherish his own skills and could pass on those cooking skills. He had to sigh with emotion at Yuan Zhou's generosity and courage. Many people could not be as selfless and open-minded as Yuan Zhou.
"It's okay, it's just a trivial matter. As long as the disciples don't have any objections, I don't have any objections here."
Yuan Zhou really doesn't think there's anything wrong with it. He's not afraid of anyone surpassing him, because he will keep improving and will not stop as long as he can still cook.
"One more thing, I wonder if Chef Yuan has heard of Qiu Minglu's name?" Tan Mingxin asked.
"Chef Qiu, who is proficient in the cuisines of eight ethnic minorities and is known as a comprehensive chef?" Yuan Zhou knew such a person with this name.
"That's right, it's him. He was on his way to Chengdu when he knew I was here and wanted to ask me if you have time in the afternoon. He wanted to visit you and talk about ethnic minority cuisines."
Whether intentionally or unintentionally, Tan Mingxin has been addressing Yuan Zhou with honorifics since before, not only to admire Yuan Zhou as a person, but also to respect Yuan Zhou's craftsmanship, regardless of age.
"It's about the matter of registered disciples of ethnic minority cuisines. I already have a charter. I have made an appointment with President Zhou and several masters of ethnic minority cuisines to discuss it in the afternoon. But I haven't contacted Chef Qiu. It's a coincidence that the time is right. Together." Yuan Zhou said.
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