After that night two months ago, Zhou Jing has not come to trouble again, and the ingredients purchase list she signed was delivered in time and in good quality and quantity. And the cruel words she said that day seemed to have become a joke. Li Muye once asked Zhou Ping about this matter, and the boy firmly believed that Zhou Jing would never give up.
Sure enough, what was supposed to come came. It’s just that the timing is so annoying.
"Two things. First, is there a girl named Lu Shaofen here? Let her come out." Zhou Jing had an arrogant attitude and said to Li Muye as if no one else was there: "Second, I brought a few friends with me today. Come here, they want to see your cooking skills and see if you are qualified to make a living in this industry."
Li Muye sat still and asked: "What do you do? You can meet whoever you want to see? And who are your friends? Can you care about what line of work I work in?"
Zhou Jing sneered and said, "It's okay if you don't come out. I came here to save face for her. Do you really think I can't find the entrance to Fudan?" Then she turned around and showed the fat man behind her, and introduced: "This He is the chef of Yueminglou, a national-level culinary technician, a master of Cantonese cuisine, and one of the founders of the Chinese Catering Culture Promotion Association. If you don’t understand what these titles mean in this industry, it doesn’t matter. Go ask the person you hired later. Chef Liu Tieshan knows whether he is qualified or not."
She spoke in a loud voice, which attracted the side glances of the guests at other tables. The chef also heard the commotion. Chef Liu Tieshan had already walked over. When he saw Fan Zhenhai, he immediately stood in awe and called him respectfully: "Teacher Fan." Fan Zhenhai, who has a string of titles on his head and is awesome and coaxing, nodded slightly and replied, "It turns out you are here to support the scene."
Li Muye asked: "Master Liu, do you know this person?"
Liu Tieshan said hurriedly: "Teacher Fan is a Cantonese cuisine master who is the same as my master. He is the Taishan Beidou in our industry. The person who awarded me the certificate after I passed the first-level examination was Teacher Fan."
Fan Zhenhai coughed slightly, and everyone looked at him sideways. He looked at Li Muye and asked, "Are you the owner of this small restaurant?"
"Exactly, what? Do you have any objections?" Li Muye sat rudely and rolled his eyes to look at him. The old man looked plain. But one meeting made Chef Liu, who was usually very arrogant and conceited as a craftsman in front of him, look a little shorter. It seemed that he had some real ability. However, no matter how capable he is, he is only limited to his own profession. What the hell is wrong with Brother Xiaoye? Then he smiled and said, "I don't need a certificate from you to open a restaurant, right?"
"Of course not." Fan Zhenhai nodded seriously and said, "But you need a cook."
Li Muye glanced at Chef Liu.
Fan Zhenhai said calmly: "Mingyue Building is short of a Cantonese second chef. Xiao Liu, are you interested in helping me?"
Liu Tieshan was stunned for a moment, then nodded subconsciously. He quickly realized something and turned his attention to Li Muye.
What's the meaning? You came to poach me so blatantly? Li Muye turned to look at Old Liu and asked, "Master Liu, what does he mean?"
Zhou Jing took over the conversation and said, "What do you mean, do you still have to ask?"
That day she made harsh words to drive Li Muye out of the catering industry. After two months of silence, just when Li Muye thought the incident was over, this bitch suddenly came back. If this skill is used to deal with ordinary catering practitioners, it will definitely be a fatal blow. How can a restaurant owner do without a cook
Li Muye ignored her, only looked at Liu Tieshan and asked: "Master Liu, you have been here with me for more than a month, ask yourself how I treat you?"
Liu Tieshan looked embarrassed, smiled bitterly and clasped his fists: "Boss Li is an honest person, his salary is not bad, and he is also a knowledgeable boss. It is really comfortable to work with you, but..."
"Okay, once this happens, there's no need to talk about it later." Li Muye motioned for He Xiaoqi to sit down, stood up, looked at Zhou Jing, then at Fan Zhenhai and a few others, nodded, with a hint of a yuppie smile, and said : "It seems that the elders are supporting Miss Zhou today and are specifically here to destroy my brand."
Fan Zhenhai frowned, gritted his teeth and nodded: "We have no control over your restaurant opening, but you are not an expert. You must use the recipes passed down by the ancestors and masters of the past generations to pass our test. We cannot learn skills because of you. If you are not good at it, let a layman eat a mouthful of stupid food and say nothing about the dishes passed down by the ancestors."
Li Muye chuckled and said, "Open your mouth, Grandmaster, and shut up, Grandmaster. Chef Fan, can you explain who this Grandmaster is?"
Fan Zhenhai said proudly: "Chinese food culture has a long history, with schools in the north, south, and east. I learned from the Wanghailou line in South Guangdong. My ancestor, Mr. Zhou Wanghai, was born in the late Ming Dynasty and early Qing Dynasty. He once co-hosted the Manchu and Han banquet with Zhang Dongguan who lived in Liu'an. He later came back. He went to southern Guangdong to establish Wanghailou and studied the cuisine, integrating the characteristics of Shunde, Nanhai, Panyu, Dongguan, Xiangshan, Siyi, Bao'an and other local flavors, as well as the strengths of Beijing, Su, Huai, Hangzhou and other provinces as well as Western cuisine. One body, a family of its own…”
"You have said so much, but I don't think you have even touched on the point." Li Muye interrupted his long speech and said: "Although the Master Zhou you mentioned has made a great contribution to the development of culinary arts, it is not enough to be praised. Respected as the Patriarch."
"Oh?" Fan Zhenhai's eyes turned cold, he stared at Li Muye and said, "Then according to you, who is qualified to be revered as the founder of Cantonese cuisine?"
"Food is the most important thing for the people. Sichuan, Shandong, Huai and Guangdong have their own flavors. In the final analysis, they are all to please the belly of the common people. Those classic dishes that have been handed down are not created by any cooking master behind closed doors, but are combined with regional customs, tastes, habits, climate characteristics, etc. The best ingredient combination plan summarized from other factors.”
Li Muye said: "So, I think the ancestor of the chef is the belly of the common people. You can standardize the standards of this industry and decide who can be issued qualification certificates, but you have no right to decide who can do it under the banner of the ancestor." No one can cook which dish, because the people who create these dishes are actually the general public.”
"That's nonsense!" A short, fat old man stood up behind Fan Zhenhai and said, "Who can leave behind his master in cooking? Sichuan, Shandong, Huai and Guangdong, the four major, eight and sixteen flavors of cuisine, stir-fry, stir-fry, stir-fry, Burn, simmer, simmer, braise, braise, fry, simmer, stick, deep-fry, cook, boil, boil, stew, pot, steam, roast, pickle, smoke, air-dry, cold, drizzle, dozens of techniques, no one knows how to do it Inheritance, who dares to say that one can learn the true meaning of it by self-taught?”
The more he spoke, the more excited he became. He spat at Li Muye and continued, "The masses are diners and parents of food and clothing. When did they become the ancestors? Did you learn how to cook from the masses?"
"Excuse me, who are you?" Li Muye could smell the smell of pancake rolls and green onions from this man's accent. He was probably a fellow countryman of Lao Lu.
"That's easy to say, Zhang Xiangui, the chef of Jinan Daming House." The short, fat old man raised his fist at Li Muye and said, "We can't control your restaurant, but if your food is not authentic, it will lose the face of Chinese cuisine. This Under our feet is the great Shanghai, a place where five continents converge and winds blow from all directions.”
"So?" Li Muye asked calmly. Fan Zhenhai said: "So, from today on, we brothers have decided to come to your place every day. We can choose Sichuan, Shandong, Huaiyue or Guangdong. Do you think you still have the nerve to open a restaurant?"
Zhang Xiangui added: "If your dishes are authentic, we will support you and give you money, but if any of your dishes are not authentic, don't blame us for flipping your table."
By this time, all the guests in the restaurant had been attracted, and several old men quoted the classics to talk to the handsome boss with a mustache. This was both fresh and interesting, and naturally attracted everyone's attention.
Zhou Jing looked on proudly. Today's formation was something she had planned for a long time. She had called in famous chefs from several major cuisines, taking turns to come up and give advice. As long as Li Muye couldn't help but be ugly, no one would come to patronize this restaurant even if it continued to open in the future. .
He Xiaoqi looked on and was worried about Li Muye. She had not deliberately thought about why Li Muye opened this restaurant, but she knew that Li Muye was very interested in cooking. Of course, this man with great powers did not need to open a restaurant to make money, not to make money. , then it can only be for feelings and hobbies. In her mind, cooking is to Li Muye what golf is to old guys like Shen Peijun. It can relieve stress and relax the mood.
"Don't go too far!" He Xiaoqi stood up, pointed at the tip of Zhang Xiangui's nose and asked: "Old guy, you are the best speaker, I would like to ask you how much money was given to you to come here to find Li Big brother's trouble?" He waved his hand, not allowing Zhang Xiangui to speak, and said: "It doesn't matter how much, I will pay twice as much. The condition is that you all get out and stop causing trouble here."
Not only did this not help the matter, but it also stung the ant's nest.
These old guys are all top figures in the chef world. When they live to this age, their children and grandchildren will become famous, and they will have disciples and disciples all over the world. They have already made enough money. They have invested their whole lives in this industry and have reached their current status. What they value more is the inheritance of skills, reputation and status, and health and enjoyment. Zhou Jing's reason for inviting them was not money, but Wanghai's Zhou family's influence in the cooking industry. When He Xiaoqi takes money to talk to others, it is no different from scolding them.
The old guy Zhang Xiangui was immediately furious and shouted: "Arrogant and ignorant! Is it important to have a few dollars? I will open your eyes today." He rolled up his arms and sleeves, turned around in a circle and went straight to the kitchen. After a while, he picked up a kitchen knife and took out a potato. Holding the potato in his left hand, he cut the potato with his right hand.
He Xiaoqi didn't know what to do, and just when she was about to taunt her again, Li Muye hurriedly stopped her and said, "Don't worry about this."
I saw the kitchen knife in Zhang Xiangui's hand raised high and dropped quickly, flying like snowflakes. In an instant, the light of the knife rolled over the potatoes like a snow dragon. When everything stopped, the potato in his left hand seemed to be intact and intact.
He Xiaoqi was puzzled. Is this old guy performing a show of sharpness but no cutting? Li Muye, an expert at reading the door, saw the clues and clasped his fists in admiration.
The potato in Zhang Xiangui's hand suddenly moved and opened like a cabbage. Each leaf was as thin as a cicada's wing.
"Is this thing really cut with a kitchen knife?" He Xiaoqi was stunned when she looked at the crystal clear and shining cabbage flowers cut from potatoes.
Li Muye looked at it with admiration. It was indeed a knife from Shandong cuisine. He could use a large kitchen knife to cut crispy, sticky and ugly potatoes into cabbage flowers with the most layers. This old guy's craftsmanship had obviously gone beyond cooking. level to reach the height of art. What's more, this knife was just a temporary choice, not something he just took advantage of.
"Since Mr. Zhuyu is in front of me, although I don't have much experience, I have no choice but to show my humiliation in the back." After saying that, he went straight to the back kitchen and took out a flying dragon bird.
The flying dragon bird is commonly known as "flying dragon". The Northeast is also known as "tree chicken" and "tree hazel chicken". The body shape is very much like a pigeon, weighing between 6 taels and 9 taels, and has huge chest muscles. Its neck bones are long and curved, like a keel. The legs are short and feathery, and the claws are scaled, just like dragon claws, hence the name "flying dragon bird". They mostly inhabit shrubs or mixed forests of pine and birch trees. Male and female are in pairs and are inseparable. They are known as "mandarin ducks in the forest". It was a famous dish in ancient times and was known as one of the Eight Treasures.
Li Muye chose a deboning knife and performed a major surgery on the bird to remove its bones and flesh.
Experts will know if there is one as soon as they take action.
What Li Muye did these times seemed ordinary, far less cool than Zhang Xiangui's previous kitchen knife for peeling potatoes, but it was actually the most demanding knife skill in the kitchen. Feiqin Mountain is a hard-to-get treasure, and there are many things to pay attention to when cooking it. The most exquisite method is called dragon and phoenix to present auspiciousness. The flying dragon is deboned and wrapped in a slightly smaller spotted-headed phoenix. The two are combined into one, which means auspiciousness. The name of this dish is derived from the preparation. It is very troublesome. The most difficult process is to debone the flying dragon.
The meat of this bird is tough and the fascia is rich. It is extremely difficult to cut it through the knife. And because the meat close to the bone is the most delicious, in order to retain as much as possible, you need to be extra careful when deboning. There is a saying that the nine liang flying dragon has one or two bones. The removed skeleton requires that the whole piece of meat cannot be seen, and the weight cannot exceed one liang.
A layman sees the excitement, an expert sees the door. The teachers and fathers were all great experts, and they all gasped as soon as the skeleton was taken out.
"It's nothing more than a cook cutting an ox." Fan Zhenhai sincerely admired: "This young man's knife skills are amazing."
Li Muye said: "I learned this craft from Ye Luzi, and I am so good at it with just this little knowledge, which makes everyone laugh."
Zhang Xiangui came closer and looked at the skeleton carefully, nodded and said: "Not even a strand of meat was removed, and the knife showed no blood. This kid's knife is not only fast but also murderous."
Zhou Jing said: "Sir, I didn't invite you here to make friends."
Fan Zhenhai nodded and said: "Miss Tuesday, please be patient, we have our own rules." He turned to Li Muye and said: "Looking at your knife skills, I can see that you have put in real effort. Although you are not a professional, it is undeniable. You still have real materials, it would be a bit unethical to come and suppress you without giving you a chance."
"What do you mean?"
"Fighting chefs!" Fan Zhenhai said: "Craftsmen rely on their craftsmanship to eat and solve problems!" (End of this chapter)