Especially in the last twenty years of his career, he has been the leader of Ruibin House.
Despite the fact that when he retired, Qinxing had not yet implemented the chef level, and Master Liu in the small restaurant did not even have a formal professional title.
But the quality of the old man's craftsmanship is definitely much higher than that of the cooking masters thirty years later.
Because the masters thirty years from now are all masters born under the oral economy, and being able to blow is more important than being able to do.
When it comes to writing articles and serving as judges, each one is better than the other.
But if you really let them do it, the level would be average.
Even to hide clumsiness or to show off.
These masters rarely do it themselves, and they have to teach their disciples to show off.
But Master Liu is different. His craftsmanship started as an apprentice and was developed step by step under the master's stick.
It was something he had honed over his entire life.
He is using the experience he has accumulated throughout his life to meticulously cook his best dishes for his relatives and friends.
This kind of craftsmanship is not only integrated into his flesh and blood, but has almost become a belief in his life.
That is, you have to do whatever you want without making any compromises.
Not to mention anything else, as long as the old man agrees to someone, he must do it personally. This is called loyalty.
Looking at the two apprentices he brought, we can see the rigor again.
Because even though the young one is already the second cook in Ruibin House, he can cook all kinds of dishes in the store.
But when I started with Master Liu, I only served steamed buns as a staple food.
The other one studied for five more years.
Now I have been transferred to work in the same place, and my job is the same as the second stove, and my professional title is also set as senior.
But that only has the right to make steamed vegetables and soups, not stir-fried dishes.
This is the rule in old age, and the master strictly controls the quality of the craftsmanship.
If you say you can't do it, you really can't do it.
Then you might as well think about how the banquet made with such a craftsman’s attitude will taste in your mouth, right?
Facts have proved that the tongue cannot deceive people, and there are no guests with tongues who are ignorant of the goods.
At every table, the dishes served were quickly swept away by the guests.
So at the begging of Uncle Bian and Kang Shude, Master Liu had to temporarily agree and add two more dishes to each table.
One is shredded potatoes, and the other is oily cabbage. If nothing else, the ingredients are easy to find.
But this is it, not much is left in the end.
Some people may say that people these days have not seen the world, and their stomachs are too plain, which is why they are like this.
This does not necessarily mean that there is really such a big gap in the level of chefs.
But this reason may not make sense.
Why?
The same goes for Ning Weimin, who boasts that he has eaten a lot just because he traveled through time.
As the saying goes, there is no harm without comparison, so Master Liu gave him a crab game.
They didn't make the elbows taste like dragon meat, but they made the eggs and fish taste like crabs.
Speaking of which, Ning Weimin actually tasted this dish in his previous life.
At that time, he was treating an out-of-town customer at a time-honored Beijing restaurant.
When the customer was flipping through the menu, he saw this dish and thought it was quite fresh. He also heard that it was a traditional dish in Beijing.
In the end, we ordered it. Unexpectedly, when the food came and tasted it, both of them were happy.
It turned out to be a shapeless plate with scrambled eggs that looked like crumbled tofu.
It is said that it has a bit of crab flavor, but in fact it is just because the dish is poured with ginger vinegar sauce, which is indispensable for eating crabs.
No matter what, it's not worth more than eighty yuan.
From then on, Ning Weimin no longer liked this dish.
I think it's just a gimmick to deceive people, just like tomatoes mixed with sugar being called "Snowing in the Snow Mountains" with a price tag of fifty-eight yuan.
It's not even as good as the "three-no-stick" stir-fried egg dish like Heju's, despite the price tag of 108 yuan.
After all, it was real skill, and it was delicious.
Therefore, this experience was regarded by him as a great shame and humiliation in his life.
He is a dignified business veteran who has always been able to confuse others, but he was hacked by a restaurant. Can he not feel aggrieved?
But today is different.
Because the crabs cooked by Master Liu are completely different from that shit restaurant.
People use yellow croaker as the main ingredient, eggs as auxiliary ingredients, and then add various seasonings to marinate in advance and stir-fry over high heat.
The yellow croaker meat is as white as crab meat, and the eggs are as golden as crab roe.
Master Liu's crab meat looks very similar to crab meat, and its tender, smooth and delicious taste is even more like crab meat.
It's completely different from crab, and tastes better than crab.
Compared with the fat crabs currently sold in the market, not only is it much cheaper, but it is also particularly enjoyable to eat.
Can Ning Weimin not pick his thumb?
Speaking of which, this was despite him not knowing the true origin of this dish.
If only he knew that this crab race was created by Master Wuerhunwu Qiye of Shanzheng during the Tongzhi period, and it was originally an authentic imperial dish.
Later, through He San'er, the chef at Kouzi, he knelt down and begged, Wu Qiye moved his compassion and passed on the art, and it was finally introduced to the people.
If he still knew, the Kouzi Kitchen in Beijing is almost extinct now, and only the crab racing handed down from the Ruibinlou lineage is the authentic one.
This kid is probably even more grateful for his luck.
Because this is an absolute "intangible cultural heritage". If you say you can't eat it in the future, you may really not be able to eat it.
Look at how lucky he is!
In short, if today's shooting scene is going to end with the scene at the banquet.
The scene of feasting and drinking at the end must make Westerners who see it even more misunderstand that our Chinese people are very stereotyped.
Because the banquet at Bian's house is actually a special case, the dishes are really delicious.
So much so that the guests sitting at the table couldn't put down their chopsticks.
No one cares about being polite anymore, all they care about is eating.
It was rare for anyone to raise a glass and drink, and even less to chat with.
Everyone was very involved, even if they were strangers sitting next to each other, they wouldn't notice, and they would all fill their mouths with big mouthfuls.
It’s still the standard way of eating these days, eat big chunks of meat, don’t be stingy with fat or thin, and no one eats vegetables.
Wait until you finally have time to remove the dishes and catch your breath.
At the same table with Ning Weimin, there was a bathhouse clerk named Master Sun, who even couldn't help but sigh with happiness.
"Mom, it would be nice if someone gets married every day..."
As a result, this sentence made Ning Weimin take over.
He spoke a supreme truth in public that was irrefutable.
"The key is to have good wine and good food. Otherwise, it will be useless even if you get married a hundred times."
There is no doubt that this incisive answer caused a burst of joyful laughter in the hall.
Even Master Sun picked Brother Thumb.
For these words, he patted Ning Weimin on the shoulder and raised a glass of beer.
Just like that, the two of them were laughing and clinking glasses, and the atmosphere at the table was great.
Everyone was very excited except their stomachs were seduced, and their drunkenness was also getting stronger.
It's just a pity that just when the glasses were being exchanged, everyone finally came and chatted.
A completely unexpected accident ended Ning Weimin's opportunity to wait for the hot dishes to be served, forcing him to leave the table early.
Even because of this incident, he missed the next two dishes of dry croquettes and tomato sauce shrimp.
It’s quite a pity when I hear other people mention the wonderfulness of these two dishes afterwards.