The rain fell intermittently until late at night, which seemed to make Xue Poye's work more difficult.
In the dead of night, people could only hear the patter of raindrops, and the occasional "click" of thunder, and the night rain was falling. Xue Poye sat in the dark office, his mood fluctuated, or in other words, he was in a very unhappy mood at this time.
During dinner, the little fairy didn't eat. Fortunately, with Yue Zhu's persuasion, Wei Wei ate some. That pretty face was full of confusion and helplessness. Xue Poye couldn't bear to let such a little girl endure such a meal.
A major blow was really cruel. Xue Poye also had some doubts in his heart. What was the purpose of the second senior brother's trip? Why did he bring here an innocent little fairy who didn't understand the world.
Xue Poye picked up a few interesting jokes and told them to the little fairy. Although the little fairy was not happy, she could not help laughing at times, and her heavy heart was slightly relieved.
Fortunately, no one went upstairs. When Song Qian came back, he went upstairs to report something, which made Hu San who was guarding the door very uncomfortable. However, Xue Poye looked calm and calm as usual. Song Qian knew that Hu San was Xue Poye.
The newly recruited guy said hello and got to know his new colleagues.
After making sure everyone was asleep, Xue Poye and Hu San carried the body out. The door between the backyard and the lobby was closed tightly, not afraid of others seeing it.
It was extremely strange to carry the corpse on their backs in the wind and rain. Fortunately, both of them were very courageous and not afraid at all.
Although the rain made it difficult for Xue Poye to do things at night, it was also of great benefit. This place was not very popular, but now that it rained, there was no one around, and he was not afraid of being seen.
One person carried a body on his back, dug a hole in the lush forest of Hongyan Pagoda and buried it, and then turned around and buried another body. After burying the body, the two of them were exhausted.
Xue Poye felt that his life was a bit sad. It was a bit weird to secretly bury the corpse on a stormy night.
Fortunately, the thing I was most worried about was done. Although I was tired, my spirit became relaxed.
The two of them rushed back to the restaurant in the pouring rain, wiped away the blood in the private room with their exhausted bodies, opened the door between the backyard and the lobby, and then fell asleep at the table on the second floor. Exhausted, the two of them
Soon he was snoring loudly.
He didn't know how long he had been sleeping, but when he heard a soft call in his ear, Xue Poye opened his eyes and saw that Yuezhu was looking at him with a smile, his breath was like blue, his face was reddish, and he couldn't help but feel excited.
, this little girl made me excited early in the morning. I was really full, warm, and lustful. I haven’t felt this way in the past half a year. How come I was so excited by this little girl after I walked downstairs?
Ashamed, it seems I still don’t have enough concentration.
"Lazy guy, get up quickly, the masters are here!" Yuezhu saw Xue Poye looking at him with a strange look in his eyes. It was really like the legendary lustful one. He couldn't help but beat wildly and his heart beat faster.
.
Xue Poye touched his nose, smiled awkwardly, stood up and stretched, and asked curiously: "Master? What master?"
Yue Zhu patted Xue Poye's forehead, "Brother Poye, you really have no memory. Several chefs invited by Lao Song are waiting for you downstairs."
Xue Poye slapped his head and said repeatedly: "I'm so confused, so confused! I'll go see them right away." He was about to get up and go down, but Yue Zhu grabbed him, frowned, and pointed at Xue
Night clothes.
Only then did Xue Poye realize that after burying the body last night, he had forgotten to change his clothes. At this time, his clothes were still stained with a lot of blood, and he couldn't help but smile awkwardly.
Yue Zhu took two sets of clean clothes from the side and gave one to Xue Poye. He woke up Hu San, who was still snoring loudly, and asked him to put on clean clothes.
Xue Poye took the clothes and said with a smile: "Hey, Yue Zhu is such a good girl. She will be a good wife and mother in the future. I don't know which man is cheaper. He has accumulated virtue for eight lifetimes!" Yue Zhu's face turned red and she punched her fists.
On Xue Poye's arm, he was extremely shy: "Brother Poye, you, you just talk nonsense, you talk nonsense, I will beat you!" The daughter's attitude was so obvious that Xue Poye was stunned.
The two of them went into the private room and changed their clothes, then handed the dirty clothes to Yue Zhu before going downstairs.
Four chefs were already waiting below, one of whom was obese. Xue Poye immediately determined that this was the chef from Shuzhong.
He suddenly remembered a classic line from Zhao Moumou in his previous life: "If you have a big head and a thick neck, you are either a rich man or a cook!" This really makes sense.
Xue Poye himself was very elegant, and he was so pretentious that the chefs immediately recognized him as the shopkeeper of "Lanyuexuan", and they all stood up and saluted respectfully: "He belongs to the shopkeeper!"
"Sit, sit, sit!" Xue Poye was quite enthusiastic, with a kind smile on his face, and he seemed to be quite approachable.
Several chefs immediately felt the warmth brought by the shopkeeper.
After understanding, Xue Poye said with a smile: "In the future, Lan Yuexuan will have to rely on a few people for support. Don't worry, everyone. I, Xue Poye, am a happy person and I won't hide anything I have to say. If Lan Yuexuan's business is bleak, how can you pay for your wages?"
There will never be any arrears. If it becomes prosperous, Xue will naturally give everyone money as a reward. From now on, we will regard Lan Yuexuan as our home. It is a disaster for us, but a blessing for everyone!"
The chefs were greatly moved by these words. They didn't expect the new shopkeeper to be such a sensible person. They all smiled and nodded repeatedly.
"You guys must have something special, why don't you come and have a listen!" Xue Poye gestured to Hu San to pour some tea over, and said leisurely: "Xue is very interested in the dishes."
The fat cook immediately showed a proud look, glanced left and right from the corner of his eyes, and said loudly: "Shopkeeper, you really asked the right question. The eight major cuisines in the world, Sichuan, Hunan, Shandong, Guangdong, Hui, Fujian, Zhejiang, and Jiangsu, belong to me.
Sichuan cuisine has the most varieties and the best taste. Lao Hu started cooking at the age of thirteen and is now in his forties. He has been in the cooking world for decades, but he has also mastered a few signature dishes. I am afraid that no one in the world can make my taste.
.”
There was a Sichuan flavor in the words of the cook in Shu, and Xue Poye realized at this moment that the big boss in the kitchen was named Hu.
As soon as the words came out, several people around him seemed a little disdainful.
Xue Poye naturally knew that the formation of the eight major cuisines came about after countless practices and word-of-mouth. Each cuisine is the essence of it. Although there are some differences in varieties, the tastes have their own styles.
Although Lao Hu said this with confidence, it still contained a personal touch.
Xue Poye had a special liking for Sichuan cuisine in his previous life. He knew that Sichuan cuisine system was formed very early and is a cuisine with a long history. Its origins are the ancient Ba and Shu kingdoms.
I remember reading a book called "Huayang Guozhi" before. It is recorded that the country of Ba "plants grains in the soil, livestock and livestock" and produces fish, salt and tea honey, while the country of Shu has "the mountains and forests swamp the fish, and the gardens have flowers, melons and fruits, which have been cultivated for four generations."
The seasonings of Ba and Shu at that time already included brine, rock salt, Sichuan pepper and "yangpu ginger". Among the cultural relics unearthed during the Warring States Period, there are various bronzes and pottery dishes.
To be sure, the germination of Sichuan cuisine can be seen, and indeed it has this origin. Sichuan cuisine ranks among the best among all types of cuisine.
Xue Poye had a smile on his face, licked his lips and asked, "What are Master Hu's signature dishes?"
"Three vegetables and three meats!" Master Hu immediately replied. He knew that this was the shopkeeper conducting an assessment, so he naturally did not dare to neglect them. These were the people who would provide food and clothing in the future. He was respectful and proud: "There are not even tens of millions of vegetables in the world, but
In the final analysis, it is nothing more than the five flavors of sour, sweet, bitter, spicy and salty. Sichuan cuisine pays attention to sour and spicy, but I invaded the cooking skills and combined the five flavors to create an original three-vegetarian, three-vegetarian and six-course meal."
Seeing Xue Poye looking at him with interest, Master Hu clapped his fingers and said: "The first vegetarian dish, Western Sichuan tofu!"
"Western Sichuan Tofu?" Xue Poye frowned and said slowly: "I think this dish tastes good, but the name needs to be changed?"
Several chefs were stunned.
"Let me think about it!" Xue Poye touched his nose and said with an evil smile: "Why don't you call me Ice Skin and Snow Skin!"
Master Hu was startled, and several others were also covered in cold sweats. The name of the shopkeeper was very clever, but... the name of the dish was indeed more tempting.
“The second vegetarian dish, steamed honey lotus root with ginger!”
"Lianli's sweet love!"
"Lily Cucumber!"
"Blue dragon lying in the snow!"
…
…
Several chefs were sweating profusely. The shopkeeper was really talented.
Xue Poye chuckled and said: "Our first batch of customers are those talented young masters. This is a special group, very bad. Once a thing reaches their ears, it will spread quickly."
He also carefully taught the fruit chef and pastry chef, and some common names were re-dressed. The new dish names were either fragrant or mysterious, but in short, they followed the basic principle of temptation.
Several chefs admired Xue Poye so much that they wrote the names of important special dishes on wooden sticks and hung them in the lobby. Looking around, the dish name area was full of colorful and mysterious words, with dozens of wooden sticks and rows of them.