Xu Zhuo nodded, and continued to eat.

Wei Junming didn't care, and said with a smile: "It's not easy to do a good job of pickled pepper and phoenix feet, there is a way here, if you want to learn, I can help you find a very famous Sichuan chef when you go back, and the pickled pepper and phoenix feet he makes are particularly famous......"

After speaking, he pinched a piece of chicken feet, put it in his mouth and bit it, and the expression on his face suddenly became wonderful.

"This ...... Who taught you this?"

Xu Zhuo was stunned for a moment, and then said: "I looked it up on the Internet, read a lot of tutorials, and then adjusted it according to my understanding of cooking, is this taste okay?"

I said that I checked it on the Internet before, and they always wanted to ask what website it was, but this time Xu Zhuo simply said that he had adjusted it, now it depends on how you ask.

Wei Junming had a surprise on his face: "It's too good, this taste can be the signature of the store." ”

After speaking, he turned his face and said to Xu Wenhai: "What am I talking about, this kid's talent is simply unique, and he can make such authentic and delicious pickled pepper phoenix feet from watching some tutorials on the Internet, I can't imagine it." ”

Xu Wenhai was very interested in this chicken claw before, and asked Xu Zhuo who he learned it from.

I didn't expect this to be his own figure, although there is an element of luck, but I can't imagine that he can make the taste so perfect.

As he was talking, Li Hao also came over, and several men were not interested in those birthday gifts, so they sat together and munched on their chicken feet carefully.

Xu Wenhai and Wei Junming were eating and discussing the ingredients.

Tasting and guessing the ingredients is a skill that every chef must have.

The two of them nibbled on the chicken feet, not only completely guessing the seasonings and ingredients used by Xu Zhuo, but also guessing the steps and methods.

That's where a master chef comes in.

Maybe he hasn't cooked this dish before, but based on experience and a strong sense of taste, he can still dissect this dish in his own way.

Eating chicken feet and watching a few women busy there, it was already dark before I knew it.

Originally, a few people wanted to eat hot pot, but the current boss of Rongcheng Taste called and asked Wei Junming to eat.

When he held a banquet there at noon, he was busy with the branch in Mianyang, and when he came back in the afternoon, he learned that at noon, there were seventy or eighty chefs gathered together to celebrate Wei Junming's wife's birthday.

The boss slapped his thigh with regret.

With so many chefs getting together, what a good opportunity to dig into the wall, I didn't expect him to miss it.

And although the chef in the store also participated at that time and gave Xu Zhuo a discount, he didn't say anything further.

This made the boss very dissatisfied.

He only knew that a young man had chartered the banquet hall for three days, and it was just a rich kid holding a party at that time, so he didn't think much about it.

Although Xu Zhuo told the back kitchen that he was Wei Junming's godson and got a 20% discount when he set the menu, he didn't say who the person invited was, let alone that Wei Junming would come over.

This boss just wants to make amends quickly now, and solemnly invite Wei Junming and Wei Junming to dinner.

As long as Wei Junming touts him a little in the circle these days, it will be much more convenient for him to do anything in the future.

A sentence from a master of Sichuan cuisine is sometimes more effective than giving money and gifts.

Although this is a society that pays attention to profits, most chefs still attach great importance to things such as inheritance.

At least Wei Junming's apprentices are like this.

Wei Junming actually didn't want to participate in this kind of occasion, but the boss directly said on the phone that he was going to drive over to pick up people, so Wei Junming had to agree without embarrassment.

Li Haole said upside down: "Master Wei is really atmospheric, if it were me, I would immediately be so happy that my nose was bubbling." ”

Wei Junming smiled: "It's not that simple, people want to invite you to dinner, it must be to get something, but this is my restaurant, and the reputation is also built up by me bit by bit." ”

"He's just opened his business now, and he's not very popular, so it's only natural to help him say a few nice words. ”

After speaking, he looked at Xu Zhuo and asked, "Xiaozhuo, what do you think of the lunch meal?"

Although Xu Zhuo ate from beginning to end, he really didn't have any impression of the lunch meal.

Looking back now, it seems that each dish tastes similar and is not unpleasant, but it has no characteristics.

To use the buzzword on the internet, those dishes have no soul.

After he told Wei Junming about his feelings, Wei Junming nodded: "You're right, today's lunch meal is like being made on an assembly line, there are no shortcomings, but there are no advantages." ”

"It doesn't taste bad, but I always feel like something is missing. ”

Xu Wenhai also feels the same way: "The chef graduated from the chef school, right? The average chef school graduate will have this kind of problem, and the cooking is too stylized." ”

Nowadays, people want to become chefs, and there are two paths to choose.

The first is to go to the restaurant as an apprentice, starting from passing vegetables and washing vegetables, and then learn to side dishes, cut piers, and play lotus step by step. Finally, you can go to the stove and learn how to stir-fry from the chef.

A person who becomes a chef through this path understands every aspect of the kitchen, but there will be shortcomings in the dishes, basically the person who teaches him stir-fry is good at what he is good at.

In addition, it basically takes seven or eight years to learn to become a chef in this way, which is a long time.

Another way is to go to a chef school, which basically graduates in two years, and some crash courses can even go to work in a year or half a year.

Jianguo is a student who graduated from a chef school.

Their basic skills are particularly solid, but they don't know much about kitchen management.

Although I can also stir-fry, almost every dish has a taste, there is no personal style, and it is completely stylized.

Speaking of this, Wei Junming said with a smile: "Let's see what kind of attitude this boss has, if you can, I have a few apprentices who want to change jobs, just let them come over." ”

There are a lot of people today, and the boss drives a Mercedes Benz himself, followed by a BMW and an Audi.

After getting out of the car, he entered the house with a well-prepared gift.

After the greetings, a few people went out and got in the car to eat delicious food in Rongcheng.

When they arrived at Rongcheng Taste, the boss took everyone to a private room on the third floor with a view of the river.

Then the restaurant's main dishes began to be served.

The boss also specially instructed the kitchen to make it carefully, because today I invited the master of Sichuan cuisine to eat.

As a result, when the dish came up, Xu Zhuo tasted it, and it still felt like that.

It's a few small stir-fries that are very good, with Wei Junming's style.

Wei Junming tasted it and accurately ordered the dishes made by his apprentice, and he was not much interested in the rest of the dishes.

The boss understood what was going on at a glance: "Master Wei, show my brother a clear way, more than one or two customers have reported this, this meal is almost the same taste, although it is delicious, but I will get tired of eating it once or twice." ”

"How do I adjust this?"

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