Chef Liu has been cooking all his life.

Especially in the last 20 years of his career, he has been working as the head stove of Ruibin Building.

Don't look at the time of retirement, Qinxing has not yet implemented the chef rank, and Chef Liu in the small restaurant does not even have an official title.

But the quality of the old man's craft is definitely much higher than that of the culinary master thirty years later.

Because the masters of thirty years later are all masters born under the oral economy, it is more important to be able to blow than to do.

Write articles and be judges, one is better than the other.

If you really let them do it, the level will be average.

Even for the sake of hiding or arranging scores.

These masters seldom do it themselves, and they have to point to the apostles to be skilled.

But Master Liu is different, his skills are practiced from the apprentice and under the master's stick.

It was also honed by him with his own lifetime of time and fire.

He is using the experience accumulated in his life to meticulously cook his best dishes for the relatives and friends of the Bian family.

This kind of craftsmanship is not only integrated into his flesh and blood, but also almost becomes a belief in his life.

That is, you have to do what you have to do, without a little discount.

Nothing else has been said, as long as the old man responds to someone, he must do it himself, which is called faithfulness.

Looking at the two apprentices he brought, he can see the rigor.

Because don't look at the young one, he is already the second stove of Ruibin Building, and he can cook any dish in the store.

can follow Master Liu, but only steamed steamed buns are used as the staple food.

The other one took five more years.

Now that I have been transferred to work, I am the same as the second stove, and my job title has also been set as senior.

But that only has the power to make steamed vegetables and soup dishes, and you can't touch the stir-fry.

This is the rule of the elderly, and the master of the craft is strictly controlled.

If you can't do it, you really can't.

Then you might as well think about it, such a craftsman's attitude, what kind of feast does it taste like to eat in your mouth, right?

It turns out that tongues can't deceive people, and there are no customers with tongues who are illiterate.

At every table, the dishes served are quickly swept away by the guests.

So under the plea of Uncle Bian and Kang Shude, Master Liu had to temporarily agree and add two more dishes to each table.

One is a shredded potato, and the other is a cabbage with oil residue, not for anything else, the materials are easy to find.

But that's it, and there's not much left in the end.

Some people may say that people in these years have never seen the world, and their stomachs are too vegetarian, so they will be like this.

It doesn't necessarily mean that there is such a big gap in the level of chefs.

But such a reason is afraid that it does not make sense.

Why?

Just because he came through the crossing, Ning Weimin, who boasted that he had eaten a lot of noodles, was the same.

As the saying goes, there is no harm if there is no comparison, and Master Liu's race crab will be eaten for him.

They didn't make the elbow taste of dragon meat, but they made the eggs and fish flavor of crab.

Speaking of which, Ning Weimin really ate this dish in the previous life.

At that time, he was in a time-honored Beijing restaurant to invite an out-of-town customer.

When the customer flipped through the menu, he saw that this dish felt quite fresh, and he heard that it was a traditional dish in Beijing.

As a result, I ordered it, but I didn't expect to wait for the dish to come up and taste it, and both of them were happy.

It's actually a shapeless plate, scrambled eggs like broken tofu.

It is said that it smells like a little crab, but in fact, it is just because the dish is poured with ginger vinegar, which is indispensable for eating crabs.

No matter how you say it, it's not worth more than eighty dollars.

Since then, Ning Weimin has not had a good impression of this dish.

thinks it's a gimmick to pit people, just like tomatoes mixed with sugar are called "snow on the snow mountain" with a price tag of 58 yuan.

It's not even as good as the "three non-sticks" that are scrambled with eggs, don't look at the price of one hundred and eight yuan.

After all, it's real kung fu, and it's delicious.

So this experience was also considered a great shame in his life.

He is a dignified business veteran, and he has never been stunned by others, but he was hacked by a restaurant, can he not feel aggrieved?

But today is different.

Because the crab made by Master Liu is completely different from that bullshit restaurant.

People use yellow croaker as the main ingredient, eggs as auxiliary materials, and then add various seasonings to marinate in advance, and fry the dishes quickly.

The yellow croaker meat is snow-white like crab meat, and the eggs are golden like crab roe.

Master Liu's race crab, not to mention that the appearance is extremely similar to crab meat, the soft, smooth and fresh taste is even more crab meat.

It's not a crab at all, it's better than a crab.

Compared with the fat crabs that are now sold on the market, it is not only much cheaper, but also particularly enjoyable to eat.

Can this Ning Weimin not pick a thumbs up?

Speaking of which, this is still a situation where he doesn't know the true origin of this dish.

If he knew that this crab was created by the seventh master of Wuerhun Wu during the Tongzhi period, it was originally an authentic imperial meal.

Later, through the mouth chef He San'er kneeling and begging, Wu Qiye moved his heart of compassion to pass on the art, and it was able to be introduced to the people.

If he still knew that the mouth kitchen in the capital is almost extinct now, only the crabs handed down from Ruibin Lou are the right taste.

I'm afraid this kid will have to be even more fortunate in his luck.

Because this is an absolute "intangible cultural heritage", if you can't eat it in the future, you may really not be able to eat it.

Look at his blessing, it's not a big deal!

Anyway, if today's footage is going to end with a feast scene.

The scene of eating and drinking at the end must have made Westerners who saw it even more misunderstand that our Chinese people are very stereotypical.

Because the banquet of the Bian family is actually a special case, the dishes are so delicious.

So much so that the guests sitting at the table couldn't put down the chopsticks when they picked them up.

No one cares about being polite, they just have to eat.

It's rare for someone to raise a glass to drink, and even less to talk to.

Everyone is quite engaged, even if strangers sit together, they don't see outside, and they all gulp and fill their mouths.

It's all the standard way of eating in these years, eating meat in large pieces, fat and thin, and no one touches the vegetables.

Finally, there is a time to remove the plate and take a breath.

At the same table with Ning Weimin, Master Sun, who had a bathhouse to open a ticket, couldn't help but sigh with happiness.

"Mom, it's good to get married every day......"

As a result, this sentence made Ning Weimin pick up the stubble.

He uttered a supreme truth in public that was irrefutable.

"The key is to have good wine and good food, otherwise, it's useless to get married for a hundred times. ”

There is no doubt that this incisive answer caused a burst of happy laughter in the hall.

Even Master Sun picked a thumb up.

Because of this, he patted Ning Weimin on the shoulder and raised a glass of beer.

In this way, the two of them clinked glasses with laughter, and the atmosphere on the table was very good.

Everyone was very excited in addition to being seduced by the stomach, and the wine was getting stronger.

It's just a pity that just when the cup was being pushed and changed, when everyone finally came to chat and was interested.

A completely unexpected accident terminated Ning Weimin's waiting for the opportunity for the hot dishes to be served, prompting him to leave the table early.

Even because of this, he missed the two dishes of dry croquettes and shrimp in tomato sauce one after another.

Afterwards, it was a pity to hear others mention the wonderfulness of these two dishes.