At this meal, Hong Yanwu and Chen Liquan were both very excited. The two brothers didn't even need to greet them with "Zhang Dashao", they were quite enthusiastic themselves.
After devouring the food, Hong Yanwu, who was eating happily, kept praising it.
"Master Zhang, thank you for bringing us here. Otherwise, we would never have dreamed that there would be a restaurant of this level in the north. Let me see, although this 'Kangle' is not a time-honored brand, it is no worse than 'Cuihua Building'.
Chef Chang Jing is no worse than the chef who serves the chief executive at the Beijing Hotel. Otherwise, how could he win awards overseas and achieve such a big situation? It is all thanks to you that we are honored to taste such wonderful craftsmanship.
ah……"
Unexpectedly, after hearing these words, "Zhang Dashao" just smiled faintly, and then silently picked up vegetables and drank.
It does not show the complacency and happiness that the host should have when he sees his guests eating happily under usual circumstances.
On the contrary, he actually looked like he had something on his mind and was a little solemn.
Hong Yanwu felt that something was wrong, but he wanted to ask. He saw that Chen Liquan had already taken away the remaining "Peach Blossom Pan" gravy and a little bit of "Red Dried Pork" with spoons and chopsticks.
Okay, I can't take care of anything else. I quickly concentrated on dealing with "fresh mushroom meatloaf" and "wild rice noodles".
Finally, it wasn't until I had listed all the dishes and drank the "Emerald Soup" that I was almost to the end and my stomach was full, that I remembered what happened just now.
But this time he wanted to ask again, but he still didn't ask because he encountered another situation.
Probably the waiter had already received the instructions, and when he saw that the food in the private room was almost empty, he went to report to the "Imperial Army".
So Master Chang Jing came again at this time, with three middle-aged chefs behind him.
After coming in, Chef Chang Jing gave a brief introduction to everyone present, told who and what the three chefs had just cooked, and then asked if they were satisfied with it and asked them to give their opinions.
Don't say anything, just say that all the plates on the table are empty. How can you still be dissatisfied? To say you are dissatisfied is to tell lies.
So Hong Yanwu quickly got up, repeated what he had just said to "Zhang Dashao", added a few more words, raised his thumb, and praised every dish.
The chefs naturally listened with great enthusiasm.
But Hong Yanwu's praises were useless. Master Chang Jing smiled and nodded without taking it seriously.
After he finished speaking, he kept looking at "Zhang Dashao", insisting that he give some instructions personally.
Okay, then Hong Yanwu realized that he was being smart and wasted his money. They didn't want to listen to him in the first place, and the target was still the "Yoshino".
But what was even more unexpected was the next reaction of "Zhang Dashao".
He is really different from ordinary people, he actually doesn't know how to save face for others.
Having no choice but to push back, he said firmly, "That's what I have to say, but it doesn't sound good."
Drink, I’m really dissatisfied with what this means.
Not to mention that the noses of the three chefs were no longer noses and their eyes were no longer eyes. The eyes of Hong Yanwu and Chen Liquan also opened wide.
If for no other reason than they were curious, they really couldn't think of anything wrong with these dishes.
Unless...unless you are picky...
And while everyone was looking at him with suspicion, "Zhang Dashao" really started to find trouble.
He first pointed at the person making "Red Pork Dice".
"Oh, I ate it as soon as I ate it. You must be Master Luo Hui's apprentice. You have been on the stove with her. Judging from the few times you have done it, you should have mastered the fried rice dumplings, Kang rice dumplings, pulled rice dumplings and drunk rice dumplings in Fujian cuisine.
.But you should never, absolutely shouldn’t, you shouldn’t use the ready-made red glutinous rice juice bought from outside. Your master Luo’s own fragrant glutinous rice juice is excellent, why don’t you learn and make it yourself, for fear of trouble?
No? That’s why this dish is ruined. It doesn’t have enough aroma, and it smells like wine. It’s just passable, and it’s at the level of the general public.”
After saying this, the chef blushed on the spot, couldn't help but say "yes" repeatedly, and took a step back with his head hanging down.
The other two chefs looked a little stunned. They never expected that "Zhang Dashao" could say such "hit the mark" words.
But where did this go? "Zhang Dashao" didn't waste any time, and then started talking to the chef who was making "wild rice noodles".
"You, the technique of grilling the mouth strips is pretty good. Is it something I learned from the 'Hongbinlou' in Jinmen? The taste is right, and the heat is OK, but the ingredients you use are not interesting. This month, wild rice noodles
The food is inappropriate and not very particular. What should I eat in this month? I should eat wild rice crab meat, which is appropriate according to the season. The kitchen industry must always pay attention to what to eat in which month, otherwise it will become a 'business'.
I've failed to live up to your craftsmanship. Your problem is also laziness. It's because you're so lazy that you don't let your mind wander and don't use your brain."
Okay, this killed another one.
Not only was this master very convinced, but he also revealed that he was from Jinmen.
He raised his thumb and said, "You are indeed an expert. You can even tell me where I am my master." Then he stepped aside.
Now it's the third's turn.
"Zhang Dashao" was the most merciless and picky towards this person.
"You should throw away this 'Shiitake Mushroom Patty'. Why? Because you are the laziest. First of all, you used starch to catch the meat filling. Not only does it lose the meat flavor, but the soup is also muddy. The meat
The stuffing is made from starch, so that’s not mentioned. Secondly, the magnolia slices you used are wrong. Why don’t you use fresh bamboo shoots? I think winter bamboo shoots have to be peeled, boiled, and twisted. Isn’t it troublesome? But you use
Canned food has no flavor at all..."
Obviously "Zhang Dashao" was right again this time, because the first and second chefs both nodded when they heard it.
But this third person happened to be the youngest, in his mid-thirties, and seemed to be quite thin-skinned.
Perhaps because he was so angry, he lost all dignity and actually retorted.
"Master, I understand what you are saying, but I have to consider the actual situation. How many customers do we receive here every day? This dish is inherently troublesome. If we don't find some way, we won't be able to serve it. I do this for work needs
improvements."
"Zhang Dashao" really didn't expect to encounter such a "prickly head", so he couldn't help but sneered.
"Improvement? The more it is improved, the worse it gets? You are using strong words. Can't supply it? If it can't be supplied, you don't have to sell it, but that's not enough. Let me tell you, when there were three tables in 'Kangle', who would be the cook?
It’s not too troublesome to make this dish, it’s all about meticulous workmanship. Now that the situation has become serious, you guys can’t be as good as before, right?”
Hey, I really didn’t expect that at this point, that guy still refused to admit his mistake, and instead became hypocritical.
"Master, you don't know this. There is a real difference between a small restaurant and a big restaurant. 'Kangle' only served a few people in the past, how many customers does it have now? And the key is, I have been selling like this since I came here, except for you
, no one has ever had anything wrong with their food. To be honest, I was transferred from Cuihua Building, which was the original Capital Restaurant. Isn’t that much better than Kangle? But the Shao Er there is
Just use this can of magnolia flakes in winter. That’s what my master taught me, and no one has ever said it’s wrong? Are you being a little picky?”
But, it would have been better if this kid didn't say this, but if he did, he would really be humiliating himself.
Because "Zhang Dashao" didn't say anything, Master Chang Jing criticized him first, and he couldn't argue with it.
"Xiao Hu, I'm not telling you, you are too immodest. It's okay to tell others, but do you know who he is? Let me tell you, whether it is 'Cuihua Building' or 'Fengze Garden', Master Zhang
They have all worked as chefs, and that one has done state banquets and is a well-deserved master of Shandong cuisine. Not to mention, even this 'Shiitake Mushroom Pie' was taught to our restaurant by Master Zhang."
Okay, now this kid is going to wilt. It makes you squeak, what else is this if he's not just trying to do what he wants?
The two chefs who were watching, as well as Hong Yanwu and Chen Liquan, all looked at each other with astonishment as if they had discovered a new world.
In this case, the amount of information is okay...
I have opened a second group, group number: 608640021@lonejackdaw: Beijing seems to be the poorest in the southern city... Answer: There is a folk proverb in Beijing, the east is rich and the west is noble, the south is poor and the north is humble. There is poverty in both the south and the north. But considering
Historical and geographical factors, from the Ming and Qing Dynasties until the Republic of China, the outer city area of Beijing, also known as the Qianmen area, is the largest commercial area in Beijing, with the highest prosperity. All well-known time-honored brands are also located in the south of the city. This is unmatched by any other urban area.
. This point has been covered in the previous article. Later articles will also describe the situation in the north.