The rumors from the outside world were quickly forgotten by everyone because there was no encouragement from Li Yisheng.

The business of 'Wenquanchun' was not affected by the challenge and failure when it opened. The business in the store is quite good every day.

Most of the customers who come and go are businessmen doing business in the surrounding area. It’s not that there are not many customers who come to shop and eat in the store, but because it is a new store, the number is relatively small.

The bulk of the store's income now still comes from the lunch boxes sold in large quantities at noon.

Because the lunch box business was booming, Yang Xingsheng bought another three-wheeler, welded the shelves on it, and the two three-wheelers worked together.

One cart is specially designed to hold vegetables, while the other cart is used for one or two dishes, and the rest of the space is used to store steamed buns and rice.

He also built a cart-type food cabinet at the entrance of the store and sells box lunches at the entrance of the store every day.

To this end, the store pulled out two young men from the lobby to join in selling lunch boxes at noon.

With the lunch box income to support it, the restaurant does not have any financial pressure and can maintain the restaurant with peace of mind.

After all, even time-honored brands have disappeared for half a century.

Nowadays, except for a few old people, the younger ones don't know their family's name at all.

Wenquanchun can only maintain the store little by little like any other newly opened store, and gradually increase its popularity and reputation.

There are no problems in maintaining the business, and Yang Zhenxing also has no problems in the kitchen.

Since the store does not process so many ingredients every day, he and another boy named Wang Mingsheng are the only ones at the water table.

Whether it's vegetables or meat and poultry, the two of them are responsible for everything.

Yang Zhenxing has learned how to handle them, so he often cleans up meat and poultry ingredients that are difficult to clean.

Vegetables that are relatively simple to clean are left to Wang Mingsheng to handle.

Wang Mingsheng was born in 1976, three years younger than Yang Zhenxing. He is only 12 or 13 this year. His family is from a rural area in northern Shanxi Province.

The reason why I went to Beijing to work at such a young age was because my family was poor.

Yang Xingsheng observed Wang Mingsheng for a few days and found that this thin boy with high forehead bones was usually taciturn and had a very calm temperament. He was not as steady as Twelve Three.

So I left him behind and usually lived in a small house that was set up as a dormitory in the backyard of the kitchen.

Although Wang Mingsheng seems silent and seems a little introverted, he is actually not what he appears on the outside.

After seeing Yang Zhenxing clean ingredients quickly and efficiently, he would proactively ask him for tips.

For those who love to learn, Yang Zhenxing will naturally not be stingy and will gladly teach Wang Mingsheng step by step what he learned at the beginning.

In addition to working on the water table, Yang Zhenxing is also responsible for part of the chopping board processing work when the backend is too busy.

At noon, two apprentices were missing and they had to go out to sell lunch boxes. It was really a bit overwhelming during busy times.

Although he was very tiring every day, Yang Zhenxing had to clean the kitchen after finishing his work, after noon and after noon, when there were no customers and he took a break after get off work.

But he was very happy with such a fulfilling life.

At first, everyone was somewhat estranged because of Yang Zhenxing's special status, but as time went by, they began to become closer.

In other words, everyone internally recognizes and accepts this hard-working young master.

While he was busy every day, Yang Zhenxing did not fall behind in his studies.

Other courses have been abandoned due to low practicality, but I am still studying Chinese and English.

Moreover, he also insisted on memorizing and copying the recipes given to him by his grandfather Yang Xingsheng.

Apart from working in the kitchen, I would also peek at the Jiangsu cuisine chef Lu Zhongyi invited by my grandfather, and several other grandfathers to teach Li Ming and Yang Hongbing cooking skills.

Using this kind of stealing, Yang Zhenxing learned a lot of valuable practical experience that was not found in books.

Others may not know Yang Zhenxing's actions, but Wang Mingsheng, who works with him, sees them all.

In Wang Mingsheng's heart, Yang Zhenxing has become the one he admires the most.

The kitchen is so busy every day. Even if Wang Mingsheng has adapted to this rhythm, he will still feel tired and not want to move. He will never miss the opportunity to be lazy and rest.

But Yang Zhenxing, who is busier and has more work than him, not only has never been lazy, but also squeezes out time to study while working and continues to study during breaks.

Wang Mingsheng really admires him.

He remembered that when his parents entrusted him to a fellow villager and sent him to the capital before leaving, they told him that no matter what he did after coming to the capital, he must persevere no matter how hard and tiring he was.

I hope that this way I can be noticed by some old masters and teach them the skills to make money.

Always remembering his parents' advice, and with the help of his younger siblings who were waiting for him to be fed, Wang Mingsheng gritted his teeth and forced himself, deciding to learn from Yang Zhenxing and imitate his actions.

Without Yang Zhenxing knowing about it, he never expected that Wang Mingsheng would change dramatically because of him.

…

When Yang Zhenxing gritted his teeth and persevered and studied hard, Yang Xingsheng did not forget the responsibility of teaching his grandson.

After seeing that his grandson had gradually adapted to his current job as a cook, he began the next step of teaching him.

"I once mentioned to you that our Yang family has established a firm foothold in this imperial city by relying on its soup stock skills, and has been able to continue to be the hereditary chef in the palace for many years."

One day when Yang Xingsheng had no customers after noon and the restaurant was temporarily closed, he called Yang Zhenxing over and gave him guidance.

Not only Yang Zhenxing, Li Ming, Yang Hongbing and their four apprentices were also listening.

Yang Xingsheng did not drive them away for reasons such as family secrets.

Since he wanted to learn, he didn't seem too stingy and even taught others along with him.

“Our family’s ‘Kongfu Three Sets of Soup’ is the most popular. In fact, the three sets of soups are milk soup made using advanced clear soup techniques and adding some other processes.

If you want to learn the three sets of soups, you must first understand how to make high-grade clear soup. From now on, I will start to teach you how to go from simple soup stock to high-grade soup stock."

After hearing what Yang Xingsheng said, Li Ming and Yang Hongbing looked a little disappointed.

The two of them had already learned how to make soup stock from their respective masters. They thought they would learn something different, but they found that there was not much difference.

But think about it, Yang Zhenxing is different from the two of them.

Both of them are in their forties, and they have been learning skills longer than the other. When teaching each other knowledge, they must start with the simplest and most basic knowledge.

Although they were disappointed, both of them decided to keep listening.

Everyone's craftsmanship and attention to details are different. Maybe they can learn different things from Yang Xingsheng's teachings and notice things they usually don't pay attention to.

At this stage of their life, a slight change may greatly improve their cooking skills.
Chapter completed!