Let's talk about the setting of this book first.

The setting is a prefecture-level city with an average economy in Henan.

Prices are cheap and house prices are not high.

Prices vary so much across the country that there is no way to balance them.

If you have a problem with the sense of substitution, I'm sorry here.

Prices in Henan are really not that high.

At least in the place where I live, the sheep's trotters are still three or five dollars a piece, and the taste is not bad.

It is also said that the turnover of the novice task is more than 10,000 a day, which is too exaggerated.

I'm not talking nonsense.

In 2010, I rented a house in Zhangjia Village, Zhengzhou, and there was a braised noodle shop downstairs.

It's a very small noodle shop, and the store is run by a couple of people.

Every other day, they would boil mutton bone soup in a big pot at the door, and from nine to twelve o'clock in the evening, half the street would smell of mutton soup.

There is an endless stream of people who eat braised noodles every day, and before the meal is served, their small shop is full, and the back can only wait for a seat.

The two sold six or seven hundred bowls of braised noodles every day, and at that time, a bowl of braised noodles was only six yuan.

But with the addition of beer drinks and some side dishes, the daily turnover is about four or five thousand, and in good times it can reach six thousand.

So the setting of 10,000 daily turnover in the book is really not a scribble.

In 2015, I worked as a column director on a TV station and went to the back kitchen of Xiao Kee Braised Noodles in Zhengzhou for a day of filming.

I systematically photographed how they operate and boil mutton soup to make stewed noodles, so I wrote it more easily.

In addition, there must be a lot of variation in the practice of some meals throughout the country.

I basically make all the food I write about at home.

It's hard to say whether it's authentic or not, anyway, I enjoyed eating it myself.

It's good that everyone understands this.

Some differences do not affect the taste.

After all, what I cook now is home-cooked meals, not boiling water cabbage.

The higher you go up, the more restrictions there are.

The less room the chef has to play freely, and the ingredients and techniques are all exquisite.

On the contrary, the more homely it is, the more freedom the chef has.

There is no such thing as an authentic or inauthentic practice.

There is only the difference between good and bad.

A lot of people say that there are few updates, and it's not that I don't update.

The main reason is that I haven't written this kind of article, and it's a bit difficult.

I've been writing online articles for five or six years, and I've been writing wireless articles all the time.

I really didn't expect to run to the starting point this year to write about food.

I've written almost 10 million words on the outsite.

But this is the first time I have written this style and subject matter.

I'm a newcomer in terms of subject matter, and I'm even more newcomer at the starting point.

His eyes were black, and he didn't know anyone.

Not to mention that I want the chapter of the great god to push, I don't even have to come to the book list.

Yesterday, a friend told me that he helped me recommend it in the book list group, but I was rejected.

I didn't ask the specific reason, it must be that I wrote too poorly.

I can't get into the eyes of those booklists.

We don't have a great god to recommend, and we don't have a book list blessing, only self-reliance.

Now click on cancel, and you can only play the idea of a referral ticket.

So I ask for tickets every day, just to make the book a little more forward, so as to increase more exposure.

We are new books and newcomers, and I hope you can support us a lot.

I don't dare to ask everyone to give me a reward, I just want everyone to give me a recommendation ticket.

As for the addition, when I have more manuscripts, I will add more.

Really, swear by Wei Junming's hair.

Definitely not to deceive everyone!