When the cousin of the He family received the call, he quickly met the grandfather and grandson of the Yang family.

Because it is also a good idea, Yang Xingsheng asked about some simple family situation and work experience after meeting him.

He nodded and agreed to let the accountant named Zhong Yi try it out.

With grandpa helping him to keep an eye on the finance side, Yang Zhenxing changed to learn Cantonese and Sichuan cuisine with his master.

I have been studying Cantonese cuisine for about a year.

In addition to the fact that it took quite a while to practice the unique basic skills at the beginning.

Yang Zhenxing has learned hundreds of Cantonese dishes, and 60% of them can be said to be proficient in them.

I studied Sichuan cuisine late, and I have been familiar with the unique seasonings of the cuisine for a long time.

I didn’t learn much of the recipe, but some simple dishes have met Master Huang’s requirements.

So the two masters Kang Hui and Huang Ziyun briefly discussed and decided to continue to learn Sichuan cuisine.

At the same time, we began to teach Yang Zhenxing some of his unique understanding of cooking and the experience accumulated over decades of experience.

The first thing to teach Yang Zhenxing is innovation in dishes.

On that day, the two masters called Yang Zhenxing and told him that the Sichuan cuisine study in the future will be adjusted to the afternoon.

At the same time, tell him the reason for this arrangement.

"You are learning very quickly until now, and Sichuan cuisine still needs to be further deepened, but it is no problem to say that Cantonese cuisine is basically proficient.

So in the next time, we will slightly reduce our study of Cantonese cuisine and start to teach you some of our understanding and experience of cooking."

When Yang Zhenxing heard this, a bright smile immediately appeared on his face.

He knew that what his master would teach next was more precious than the recipes he learned.

The valuable experience of a master of a master, but you can't buy it no matter how much you spend outside.

Master Huang saw Yang Zhenxing’s smile from the bottom of his heart and his sincere eyes for learning.

While I was satisfied, I warned sternly: "Don't be too happy too early, we will only teach you these things once.

Whether it can be completely digested and absorbed depends on whether you study hard and your own abilities.

It’s not that we are cruel, but that if we can’t learn it once, there is basically no need to teach it again."

Yang Zhenxing put away his smile, nodded seriously and replied: "I know Master, I will definitely study hard!"

It’s not for the two masters to say this.

As mentioned many times before, the status of the two of them is not to say that any person can be their apprentices.

Even if the task sent by the superiors to bring their apprentices, the minimum requirement for the chef must reach the level of the chef.

Reading and literacy can be done with "teaching without distinction".

However, craftsmanship must be handed over to those with talent, level and morality in order to continue to be passed on and not be ruined.

Seeing Yang Zhenxing cheering up, Master Kang said, "Since that's the case, let's start directly."

Yang Zhenxing immediately took out his notebook, opened it and prepared to record it carefully.

Master Kong seemed to be waiting for him. Seeing that everything was ready, he nodded and continued, "The first thing I want to teach you is the innovation of the dishes."

Yang Zhenxing was stunned and remembered that he had learned innovative dishes from Master Li Qigui a long time ago.

Before going to Hong Kong Island some time ago, he also learned from Master Lu Yongliang and Master Lu's innovative ideas with Master Lu.

Both of these studies brought him considerable inspiration.

But he didn't swell to say that he had learned how to innovate dishes.

Besides, everyone has their own ideas and paths for innovation.

I won’t mention my master’s kitchen work for so many years. This time I will explain it to him more carefully than the previous two times.

Unlike the previous two times, I just had a quick question and did not continue to study too deeply.

Master Kang seemed to know what Yang Zhenxing was thinking and said with a smile: "You learned his innovative ideas from Yongliang some time ago.

I believe that what I learned briefly last time will allow you to master dish innovation faster."

After a pause, Master Kong pointed at him and said, "In addition to having many specialty traditional dishes, we also have many dishes that we created ourselves.

In fact, the concept of innovative dishes is very simple. In a word, it is based on the needs of customers and markets and the foundation of traditional dishes.

Then add cooking elements from other cuisines or regions, or even foreign cuisines.

Combine it to form a brand new dish.”

After Master Kong finished speaking, Master Huang said along the way: "If you break it apart carefully, it means that the ingredients, taste, cooking method, styling style and placing platters are combined to create innovative dishes."

Yang Zhenxing lowered his head and remembered the key points quickly, while nodding constantly.

After finishing the notes, he looked up and asked, “Master, how should we consider these issues?”

Master Huang did not dislike Yang Zhenxing's question being too basic, and answered patiently: "First of all, you need to know what flavor of dishes most people like to eat now. This is the most basic and important thing.

Otherwise, if you go back and work hard for a long time, the innovative dishes are not suitable for everyone's taste, no one is willing to pay, they are just busy working.

The next step is to find a breakthrough.

What are the requirements for raw materials? Are they aquatic products, poultry and livestock, fruits and vegetables, grains or other types?

Then choose what cooking method? What techniques should be used to cook? How much water, how much oil, and how much heat, use a casserole or other cooking utensils to make it.

Then consider whether this dish is sweet, bitter, spicy, salty, or other flavors.

When making, what shape should you choose to make? Is it a bag or a roll? Is it rolled or dipped? Is it a clip or a brew?

Finally, the choice of tableware is whether traditional tableware can complement your innovative dishes, or food carvings, pictograms can better reflect the beauty of the dishes.

All the above things need to be carefully planned and studied, and tried step by step before they can finally create a complete dish.”

If the concept of the first two encounters with innovative dishes was to give Yang Zhenxing the outline of the outline [www.boquge.info].

Now what Master Kang and Huang taught have given Yang Zhenxing a more detailed and in-depth understanding.

It's like seeing the moon with a clear cloud, I touched the most fundamental content.

Let Yang Zhenxing fully understand how to innovate a dish.

It is no exaggeration to say that after Master Huang finished speaking, some ideas and creativity that popped up in Yang Zhenxing's mind from time to time.

It began to become clearer and more complete in his mind.

It's like a mathematical formula.

There are various operator symbols between numbers, and then the correct answer is finally obtained.

Yang Zhenxing now has the urge to try it out immediately, but knowing that it is not the time, he can only bear to think and continue to listen to his master's teachings later.
Chapter completed!