As Yang Zhenxing said, although he was asked to come back to work just after the fifth day of the lunar month, no one had any objections in the face of overtime pay.

What's more, after the holidays, each person will have an extra one more day off work in the next two months.

It is considered to make up for the rest days occupied after work during the Spring Festival holiday in advance.

This year, starting in 1995, the country not only released it at the beginning of the year.

There are also regulations on working system and holiday holidays for five days a week.

In fact, the latter was implemented as early as last year, and this year it was only emphasized on the original basis in combination with the newly issued laws.

As for the five-day working system every week, it only works in government agencies and institutions.

Not to mention private enterprises, there are not many state-owned enterprises that have implemented them.

Even if there is, it is still a leader, and it has nothing to do with the ordinary employees below.

Originally, the Spring Festival holiday was three days, and the two weekends before and after formed a seven-day holiday. The same is true for May Day and the 11th.

In other places, let alone make up for the holidays, you have to go to work to make up for the weekends occupied by the long holidays.

Now the store not only does not know how to make up for work, but also provides leave. If anyone has any objections, it will become a thorn in everyone's side.

What the people below think about Yang Zhenxing is not thinking about.

He just needs to see the enthusiasm of everyone and the work efficiency is very high.

There are also foremans and other managers below, so Yang Zhenxing doesn’t need to worry too much.

On the day of the fifth, the sales of dumplings were not as popular as the winter solstice.

The main reason is that this promotion is not as big as the last time. In addition, it was during the festival, and the staff in the store were off work before, and there was no one to use to go out for publicity.

In addition, the current thinking concepts of the people have not completely changed from the past era.

Just like the New Year’s Eve dinner, most people still choose to make it themselves at home.

All the people are off work and have nothing to do, and they can’t do it themselves, so why do you have to spend that money to go out and buy it?

In this way, 1995 kicked off with an unsatisfactory start.

Yang Xingsheng is now becoming more thorough than last year, and he basically comes to the store every few days.

Yang Zhenxing, a shop in Mule and Horse City, was generally responsible, and Zhang Shouhai and Feng Xingyuan were escorted next to him.

Liu Jianye basically took over all the work in the Meishi Street Store, and Lu Weihong, Zhang Jucheng and others were also assisted by him.

In the kitchen, Yang Zhenxing already has the meaning of a semi-productive chef.

Apart from a few signature dishes, he rarely takes advantage of other ordinary dishes.

And his apprentice Wang Mingsheng has now begun to gradually cook, and of course he is just making employee meals.

It will take some time to really go to the stove and become a chef selling vegetables.

At the same time, Lu Zhiyi, who had already found an internship for his apprentice Ren Yong, also returned to Wenquanchun.

In accordance with the previous promise, we started to guide Yang Zhenxing to learn Sucai again.

There is a very weird scenery in the kitchen now.

That is, Yang Zhenxing practiced Su kitchen knife skills under the supervision of Lu Zhiyi, and Wang Mingsheng continued to practice turning the spoon.

The master and apprentice receive learning and practice at the same time, which always makes the person you see an indescribable weirdness and inconsistency.

There is nothing to learn about Shandong cuisine, and the only thing left is to continue learning some famous dishes.

So with more time, he can devote more energy to Sucai.

And because of this, the result was quickly reflected.

If Yang Zhenxing had fishing for three days and two days of drying the net before, Su Cai's progress was very slow.

Then now he can basically be said to be on the Rockets.

Lu Zhiyi found that Yang Zhenxing's knife skills had made obvious progress.

For the same exercise, Ren Yong may take one week to become proficient, and Yang Zhenxing only needs three or four days.

While sighing in his heart that God was unfair, Lu Zhiyi once again got a sense of Yang Zhenxing's talent.

"Now you have more time. While practicing knife skills, I will gradually tell you some of the characteristics of Huaiyang cuisine."

Although Yang Zhenxing knew some knowledge about Su Cai before, it was not so detailed and comprehensive.

Now that Lu Zhiyi can explain to him carefully, he is very happy.

"In fact, the name of Su Cai is not correct. To be correct, it should be called Huaiyang cuisine. There are four different divisions and other branch flavors derived below.

Just like Shandong cuisine, there are Jifu, Kongfu, Jiaodong, Canal, and several types in the southwest, as well as branches extending from Beijing-Tianjin cuisine and Northeast cuisine."

It turns out that Huaiyang cuisine can be said to be the originator of Southeast cuisine, and its status is as important as Shandong cuisine affecting the northern region.

The following are divided into four major branches: Jianghuai flavor, Jiangnan flavor, southeast coastal flavor and Jiangnan Qiushan flavor.

Behind them are Xu Hai, Weiyang, Hangzhou, Jiahu, Jinling, Lian, Tong, Fuzhou, Huizhou, and western Fujian.

[520    ] Not to mention the various local flavor types that continue to extend below.

It can be said that Jiangsu, Zhejiang, Anhui, Shanghai, Jiangxi, Hubei and Fujian can all be summarized into the Huaiyang cuisine.

"Although the cuisines in different places have different flavors, many helpers and many characteristics, because of the convenience of water transportation, we have me and I have you, and we have you, with similar customs and similar tastes.

It can be said that these places pursue lightness and peace and advocate the original taste of nature."

Next, Lu Zhiyi told Yang Zhenxing a lot about the characteristics of ingredients selection and seasoning.

For example, seasonality, freshness, health, integrity, texture, brand of origin, etc.

In general, it is the right time to eat high-quality fresh products from high-quality origins.

At the same time, when making, we do not pursue "medicine" but we must ensure the best results of remedies.

The ingredients should be selected in the original form. Those who are not bright, plump and healthy should not take them. The preparation should also be cooked in different ways according to the ingredients' materials.

‘The bone spur of the knife fish is soft before the morning, and you need to eat green pens in the summer. Hydrangea flowers bloom and fish are ripe, and crabs are nine balls and ten pointed navels.’

‘The child chicken is still male before it crows, and the fat chicken is still female without eggs.’, ‘It is better to stew the old chicken in the soup, and the old duck is still male when it is healthy.’

There is also 'big crabs should be steamed rather than stir-fry, small crabs should be fried rather than steamed', 'small shrimps should be blanched rather than fried, and large shrimps should be cooked rather than boiled.'

A series of other requirements and rules have opened Yang Zhenxing's eyes.

It can be said that it greatly subverted the fixed thinking pattern that was formed in my mind when I was studying Shandong cuisine before.

"I know Huaiyang cuisine focuses on lightness and peace, but I didn't expect to pay so much attention to it."

Looking at Yang Zhenxing's emotion, Lu Zhiyi smiled and said in a proud tone: "Although Lu cuisine attaches importance to soup, Huaiyang cuisine is actually not bad.

Huaiyang also has heavy soup, made of Qizhao as the soup and three hanging soups. Doesn’t it sound very familiar?”

Yang Zhenxing nodded. How could he be familiar with him? He knew everything and could not understand him anymore.

There is no difference between hanging soup and hanging soup in Shandong cuisine and hanging soup.

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