Yang Zhenxing himself didn't notice it. He was talking with a tremolo sound at this moment.

Seeing Yang Zhenxing's reaction, Yang Hongbing didn't find it strange.

Although the other party's young cooking skills are far superior to his, and he took over the big business in the morning, he was only a 25-year-old man after all.

Suddenly, when facing such a very impactful situation, panic is natural.

He signaled Yang Zhenxing not to panic, Yang Hongbing said, "Zhengxing, you don't need to worry too much about this issue."

Where can Yang Zhenxing not be in a hurry?

Looking at Yang Hongbing's expression of slowness, he felt even more anxious than before!

"Master Yang! It's time for you, why are you still as if you're fine? You're so angry!"

Yang Hongbing put down the water cup, sighed, and said, "Oh! You are concerned about it and it's a mess! You just think of Li Ming teaching the recipe he knew to Wen Quanchun the people.

But why didn’t you think of the role you play here?”

Seeing that Yang Zhenxing was not clear, Yang Hongbing continued to say, "Who is our store's main focus now? Isn't it just for you?

Not to mention anything else, have you improved and upgraded many of the original recipes in the store over the years?

Among the signature dishes nowadays, which dish is not the product of your improvements several times?

Our signature dish recipes have long been different from the old recipes that Li Ming had mastered because of you. We should be worried, but we shouldn’t worry too much!”

When Yang Zhenxing heard this, he felt like he was enlightened. All his thoughts were opened in an instant.

‘Yes! The recipes in the store have been adjusted and improved many times now, and they are different from the original old recipes.

Even if Li Ming handed over all the recipes he had in the past to Yongchunju, they were just the old recipes, which were completely different from the current recipes.’

Just as we thought of this, we heard Yang Hongbing say, "But we can't say we don't care at all. After all, all those recipes were handed down by the master, and our masters also learned Wen Quanchun's recipes.

It doesn’t matter if you go to another store to eat with the skills you have learned, but if you run to the other side of your old opponent, you still have to restrict Li Ming’s.

We can't let him give the recipes in our Wenquanchun store to the enemy without restraint."

Yang Zhenxing reported to himself and asked quickly: "Then do you have any solutions?"

Yang Hongbing nodded and replied, "Don't worry about this matter. Li Ming and I are brothers after all. I will tell him the most appropriate thing, and only I can explain it to him."

When Yang Zhenxing thought about it, he found that this was indeed the case.

Although he also learned Shandong cuisine skills from his grandfather and several junior brothers, he learned more from his grandfather, which is considered a family tradition of descendants of his elders in the family.

The relationship between them is far less clear than that between Feng Xingyuan and Li Ming, and Zhang Jucheng and Yang Hongbing.

The relationship between him and Li Ming and Yang Hongbing has always been a bit chaotic.

He said he was a senior brother, and Yang Zhenxing had also received guidance from two people, saying that he was not a senior brother, and the source of cooking skills he learned lies with those old people.

This is why Tian Wenqiang, Zhang Chao and others used to call Yang Zhenxing so much.

At this point, there was a temporary resolution of the matter, but Yang Zhenxing still felt a little disgusted.

After all, the master who used to be in the store and the apprentice of my grandfather's second junior brother? He ran to the home of an old rival who had been entangled for several generations.

If it were anyone, it would be uncomfortable.

When Yang Hongbing saw that Yang Zhenxing's face was still not very good-looking? He also understood what the other party was thinking now.

He picked up the cup and drank water, then continued holding the cup in both hands and said, "Revival? Actually, you don't need to worry about these things at all.

We are doing this business? After all, we still rely on our respective skills and strength to make a living.

Other Shandong restaurants outside, do you go and take a look at the menu in their store? The signatures can’t escape the famous dishes such as sea cucumbers, nine-turn large intestines, sweet and sour carp, and other famous dishes.

The reason why the old brands that still survive today can continue to operate until now is based on the strength of their own chefs? Another is the continuous update and improvement of their own recipes.

In the industry, you go to my house to try the vegetables secretly, and then go home and study and copy it quietly. The same is true for me to go to his house tomorrow.

In this process, those restaurants that have not made any progress? They are not working hard to improve the recipes? They are slowly surpassed by others and finally eliminated, and have to close their doors and leave this industry."

This is the first time that Yang Hongbing has seriously told Yang Zhenxing that so many things are beyond cooking.

After hearing this, Yang Zhenxing felt a lot of thoughts.

It is indeed like what Yang Hongbing told him? The old-fashioned signature dishes outside are almost the same or diverse as each other.

But after tasting it, you will find that the taste of each store is actually different.

Even the methods of changing the ingredients are very different.

For example, if you want to say, Fengzeyuan is the most famous for its sea cucumbers in modern times, starting with Master Wang Shizhen? His apprentice Wang Yijun, Master Shi Guangnan, including the apprentices of these two masters.

Several generations have been studying how to make this dish well? From soaking to making it? From beginning to end, I have studied it many times.

So the sea cucumbers in their house are cut vertically into strips, and the scallions are cut into thumb lengths.

Unlike other restaurants, including Wenquanchun, we still use a whole dish of sea cucumbers, and the length of the onion is longer.

Although it doesn't seem special like this, the finished product actually cooked is very different in terms of taste and other aspects.

To this day, Fengzeyuan has studied several generations of onion roasted sea cucumbers, and there should be not much to continue to study.

But the chefs there are still working tirelessly to find ways to continue to explore the potential of this dish and improve cooking methods from all aspects.

For example, serve it with a stone pot of rice, and cook sea cucumber with scallions and mix with rice.

It seems that this is the case for laymen. Who can’t do this?

But in the eyes of chefs, this is the continued development and utilization based on the original basis.

Yang Hongbing said to Yang Zhenxing earnestly: "Zhenxing, your cooking skills have already surpassed Li Ming and me. The most important thing is your innovative research and development of old recipes and new dishes, which we have never done.

Whether it is Li Ming who went to Yongchunju or Wang Ming who went to Yongxiaju, you must remember that as long as you can always maintain your own level and work hard to cultivate the strength of the chefs in the store.

Even if you cannot completely defeat your competitors, you can keep yourself invincible forever without fear of anyone’s challenge!”
Chapter completed!