After that night two months ago, Zhou Jing didn't come to trouble again, and the signed ingredient purchase list was delivered in time and in good quality and quantity. And the cruel words she put down that day seemed to have become a joke. Li Muye once asked Zhou Ping about this, and the kid firmly believed that Zhou Jing would never give up.
Sure enough, what should have come is here. It's just that the timing is too annoying.
"Two things, first, do you have a girl named Lu Shaofen here? Let her come out for a while." Zhou statically became arrogant, and said to Li Muye without anyone else: "Second, I brought a few friends today. Come here, they want to see your cooking skills and see if you are qualified to eat in this business."
Li Muye sat still, and asked, "What are you doing? See whoever you say you want to see? And which green onion are your friends? Which row can I eat?"
Zhou Jing sneered and said, "It's okay if I don't come out, I will save face for her before I come here to look. Do you really think I can't find the gate of Fudan?" Turning around and showing a fat man behind him, he introduced: "This man It’s the chef of Yueminglou, a national-level culinary technician, Fan Zhenhai, 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 business, it’s okay, just ask you who you asked later. Chef Liu Tieshan knew if he was qualified enough."
She spoke in a loud voice, attracting customers from other tables to look sideways. The back chef also heard the movement. Chef Liu Tieshan had already walked over. After seeing Fan Zhenhai, he immediately stood in awe and said respectfully, "Mr. Fan." With a string of titles above his head, Fan Zhenhai nodded slightly and turned his head back. It turned out that you were here to hold the scene.
Li Muye asked, "Master Liu, do you know this person?"
Liu Tieshan hurriedly said: "Teacher Fan is a master of Cantonese cuisine like my master. He is the Taishan Beidou in our industry. The person who gave me the certificate after passing the special level examination was Mr. Fan."
Fan Zhenhai coughed slightly. Everyone turned their eyes. He looked at Li Muye and asked, "Are you the owner of this small restaurant?"
"Exactly, why? Do you have an opinion?" Li Muye sat rudely, and rolled his eyes to look at him. The old man's appearance was ugly. But a face-to-face made Chef Liu, who is usually very arrogant and arrogant craftsman in front of him, a little short, it seems that he has some real skills. But no matter how he has the ability, it is only confined to his profession. Guan Xiaoye's shit? He smiled and said, "I don't need to ask you for a certificate 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 lacks a second Cantonese cook, Xiao Liu, are you interested in helping me?"
Liu Tieshan froze for a moment, then nodded subconsciously. Realizing something quickly, he turned his attention to Li Muye.
What's the meaning? Just dig into Lao Tzu's corner so blatantly? Li Muye turned to look at Old Liu and asked, "Master Liu, what does he mean?"
Zhou Jing took the conversation and said, "Do you still have to ask what you mean?"
On that day, she uttered ruthless words to drive Li Muye out of the catering industry. After two months of silence, just when Li Muye thought that was over, the lady suddenly came back with a carbine. If this hand is used to deal with the average catering practitioner, it is definitely a fatal blow. Who can open a restaurant without a cook
Li Muye ignored her, just looked at Liu Tieshan, and asked, "Master Liu, you have come to me for more than a month, and ask yourself how I treat you?"
With embarrassment on the face, Liu Tieshan smiled bitterly and clasped his fists: "Boss Li is a trustworthy person with a good salary and a knowledgeable boss. It is really comfortable to follow you, but..."
"Yes, as soon as there is this, I don't need to talk about it later." Li Muye motioned to He Xiaoqi to sit, got up and looked at Zhou Jing, then looked at Fan Zhenhai and the others, nodded, with a hint of yuppy smile, and said. : "It seems that the older ones are supporting Miss Zhou today and came here to smash my brand."
Fan Zhenhai frowned, gritted his teeth and nodded: "We can't control you when you open a restaurant, but you are not an expert. If you use the recipes handed down by the ancestors and masters of the past, you must pass our level. We can't learn art because of you. If you are not refined, let the layman take a bite and say that the dishes handed down by the ancestor is not a word."
Li Muye smiled and said: "You open your mouth, Master Zu, Master Zu, Chef Fan, can you explain who this Master Zu is?"
Fan Zhenhai proudly said: "Chinese food culture has a long history, north, south, east and west. There are genres in the south, north and east. My ancestor, Mr. Zhou Wanghai, was born in the late Ming and early Qing dynasties. Founded Wanghailou in Nanyue, studied dishes, and integrated the local flavors of Shunde, Nanhai, Panyu, Dongguan, Xiangshan, Siyi, Bao'an and other provinces and western cuisines such as Beijing, Suzhou, Huai, and Hangzhou. One, self-contained..."
"You have said so much, I don't think it's a point." Li Muye interrupted his long talk, saying: "Although the master Zhou you mentioned has contributed a lot to the development of cooking, it is not enough to be Respect as Master Patriarch."
"Oh?" Fan Zhenhai's eyes were cold, staring at Li Muye, and said: "Then, according to you, who is qualified to be respected as the master of Cantonese cuisine?"
"Food is the heaven for the people, Sichuan, Luhuai and Guangdong each have their own flavors. In the final analysis, they are all to please the people's belly. The classic dishes handed down are not created by a master chef behind closed doors, but combined with regional customs, tastes, climate characteristics, etc. The best ingredient matching plan summarized by other factors."
Li Muye said: "So, I think the chef’s ancestor is the belly of the common people, and you can regulate the standards of this industry, and you can decide who to issue the qualification certificate, but you have no right to decide who can do it under the banner of the ancestor. Who can not cook any dishes, because the people who create these dishes are actually the general public."
"Nonsense!" A short and fat old man stood up behind Fan Zhenhai and said, "Who can leave the teacher to make cooking and art? Chuan Lu Huai Cantonese, four big eight small sixteen gangs of flavor cuisine, stir-fried, fried, glutinous, Burning, braising, simmering, braising, braising, frying, boiling, paste, frying, cooking, boiling, simmering, stewing, boiling, steaming, roasting, marinating, smoking, air-drying, cold dressing, drenching, dozens of methods, no master Inheritance, who dares to say that being able to learn by oneself will get the true taste of it?"
The more he talked, the more excited he continued, spitting at Li Muye, and continued: "Yunyun people are diners, parents of food and clothing, when did they become ancestors? Did you learn cooking from Yunyun people?"
"Excuse me, are you?" Li Muye could hear the taste of pancakes and green onions from the accent of this person. It is probably Lao Lu's hometown.
"It's easy to say, Chef Zhang Xiangui of Daming Building, Jinan." The stocky old man gave Li Muye a fist and said: "We can't control your restaurant, but if your dishes are not authentic, you will lose the face of Chinese cuisine. This Under your feet is the great Shanghai, where the five continents meet, and the wind comes from all directions."
"So?" Li Muye asked calmly. Fan Zhenhai said: "So, starting from today, some of our elders have decided to visit you every day, Chuan, Lu, Huai, and Guangdong, can't come to see you still have the face to open a restaurant?"
Zhang Xiangui added: "If your dishes are authentic, we will give you money, but if your dishes are not authentic, don't blame us for turning your table."
At this time, the guests in the restaurant have been attracted, and a few old men quoted the classics and ran on the handsome bearded boss. This thing was fresh and interesting, and naturally attracted everyone's attention.
Zhou Jing watched triumphantly. Today’s battle has been planned by her for a long time. Master chefs of several major cuisines have all called in and will take turns to give advice. As long as Li Muye can’t help but be ugly, don’t expect anyone to come to this restaurant even if it opens in the future. .
He Xiaoqi watched as anxious for Li Muye. She did not deliberately think about why Li Muye opened this restaurant, but she knew that Li Muye was very concerned about cooking. Of course, this man with great power did not need to open a restaurant to make money, not to make money. , It can only be for feelings and hobbies. In her mind, cooking is to Li Muye what golf is to the old guys in Shen Peijun. It can relieve stress and relax.
"Don't go too far!" He Xiaoqi shot the case and pointed to Zhang Xiangui's nose and asked: "Old guy, you are the best you can say. I would like to ask you how much money someone gave you to come here to find Li. Big brother's trouble?" He waved his hand and couldn't allow Zhang Xiangui to speak, and said: "No matter how much, I will pay twice. The condition is that you all get out of here and don't do anything here."
Not only was this useless, but it also stabbed the ant's nest.
These old guys are all masters in the cook world. At this age, their children and grandchildren will become famous, their apprentices and grandchildren are all over the world, and they have already made enough money. They have spent their entire lives in this industry, and have survived to their current status. What they value more is the inheritance of skills, fame and status, and health and enjoyment. Zhou Jing asked them not for money, but for Wanghai Zhou's influence in the cooking industry. When He Xiaoqi talks to others with money, it is no different from cursing others.
The old guy Zhang Xiangui was blown up in anger and shouted: "Arrogant and ignorant! Is it great to have a few money? Let's open your eyes today." He rolled up his arms, rolled his sleeves, and walked straight to the back kitchen after turning in place. Rarely, I took a potato out of the kitchen knife, held the potato in his left hand, and cut the potato in his right hand with the knife.
He Xiaoqi couldn't see the way. Just about to say something to ridicule, Li Muye hurriedly stopped her and said, "Don't worry about this."
I saw the kitchen knife in Zhang Xiangui's hand lifted high and quickly fell, flying like a snow flake, and in an instant, the knife was like a snow dragon rolling over the potatoes. When everything was still, the potato on his left hand seemed to be undamaged and intact.
He Xiaoqi was puzzled, is this old guy doing a sharp knife and not cutting his hands? Expertly watching the doorway, Li Muye saw the clue, clasped his fist and said in admiration.
The potato in Zhang Xiangui's hand suddenly moved, and it opened to look like a cabbage with a pop, and every leaf of the vegetable was as thin as a cicada's wing.
"Is this thing really cut out with a kitchen knife?" He Xiaoqi was stunned when she looked at the cabbage flowers that were crystal clear, slices of shining potatoes.
Li Muye looked at it with admiration. It is indeed a knife of Lu Cai. He can use a large kitchen knife to cut crisp, sticky and ugly potatoes into cabbage flowers with the most layers. This old guy's craftsmanship is obviously out of the kitchen and smoke. Level to reach the height of art. What's more, this knife was chosen by him temporarily, not a guy he took advantage of.
"Since the old gentleman Zhuyu is in front, although I don't have much travel, I have to reluctantly show my ugliness." After speaking, he went straight to the back kitchen warehouse and took out a flying dragon bird.
Flying dragon bird, commonly known as ";flying dragon";. In the northeast, there are "; tree chicken";, "; tree hazel chicken"; The body shape is very similar to a pigeon, weighing between six taels and nine taels, and the front pectoral muscles are huge. Its neck bone is long and curved, like a keel. The legs have short feathers and scales on the claws, just like dragon claws, hence the name "Flying Dragon Bird". They mostly live in bushes or mixed forests of pine and birch trees. The males and females are in pairs and inseparable. They are known as "mandarin ducks in the forest". It was a famous dish in ancient times and is known as one of the eight treasures.
Li Muye chose an eviscer and performed a major operation on the bird.
Experts will know if there is any.
These few strokes of Li Muye seem ordinary, far inferior to the coolness of Zhang Xiangui's previous kitchen knife cutting potatoes, but in fact, it is one of the most skillful knives in the kitchen. Fei Qin Shan is not easy to get, and it’s a lot of attention to cooking. The most elegant method is called Longfeng Chengxiang, Feilong deboning, wrapped in a slightly smaller streaky phoenix, combining the two into one to take the meaning of auspiciousness to get the name of this dish. Very troublesome, the most difficult process is to deboning Feilong.
This bird has tough meat and rich fascia. It is already extremely difficult to get into the knife, and because the bone-in-the-bone meat tastes the most delicious, in order to retain as much as possible, it is necessary to be extra careful when deboning. There is a saying that one or two bones of a nine-two flying dragon. The skeleton that is removed requires that the whole piece of meat cannot be taken down, and the weight cannot exceed one or two.
The layman looks at the excitement, the insider looks at the doorway. The teachers and fathers are all great experts, and they took a breath as soon as the skeleton was taken out.
"It's nothing more than to help the oxen by Ding Ding." Fan Zhenhai exclaimed sincerely: "The young man has a great knife skill."
Li Muye said: "I am a craftsman that Ye Luzi learned, so I'm still able to use it with such a little skill, which makes everyone laugh."
Zhang Xiangui leaned closer and looked at the skeleton carefully, and nodded: "I didn't even bring down a strand of pork, and the knife didn't see blood. This kid's knife is not only fast but also murderous."
Zhou Jing said, "Seniors, I am not making friends when I invite you to come."
Fan Zhenhai nodded and said, "Miss Tuesday, don't worry, we have our own charter." Turning to Li Muye, he said, "Looking at your swordsman, you can imagine that you have done real skills. Even though you are not from a major, it is undeniable. You still have real materials. It is indeed a bit unethical to come to suppress you without giving you a chance."
"What do you mean?"
"Doo chef!" Fan Zhenhai said, "A craftsman can eat with his skills and solve problems with his skills!" (End of this chapter)