Knowing that Shen Anyan was going out for a month, Xue Yi also generously approved Su Zi's vacation and asked him to accompany Shen Anyan to purchase the things he needed.

Then Su Zifang learned that a professional tailor was a costume designer who needed something.

"Aren't you a fashion designer, what are you doing with so many pens?" Su Zifang asked as he looked at some pencils, charcoal, pencils, and watercolor pens that Shen Anyan had put into the shopping cart.

"What do you think a costume designer should do?" Shen Anyan said curiously.

"Isn't it better to think about the shape of the clothes first, then use a small piece of powder to draw lines on the fabric to compose the picture, and finally cut it out and sew it up?"

Shen Anyan: ......

From this point of view, she really can't say that Su Zifang is wrong.

"This part of the work you mentioned is actually relatively late, just like when you make Phnom Penh cabbage, the last dish that comes out of the pot is definitely not what you did at the beginning. ”

Shen Anyan Wu (qíng) exposes the flaw of Suzi's letting go of the remnant.

"Clothing design must first think about what kind of clothes you want to make, such as Hanfu, cheongsam, dress, regular clothes, and then you have to conceive the style, choose the size, draw a sketch on the paper, and then choose the fabric, proofing, arrange the process part, and finally after several adjustments to be considered the finished product. ”

After speaking, he glanced at Su Zifang: "Actually, it's the same as your chef, before innovating a dish, you have to think about what kind of cuisine to do, then consider what ingredients you want, then buy it, come back to process the ingredients, cook, and finally adjust it several times before it can be served on the table." ”

"Of course, the hardest part of this period was the drafting stage. Clothing design has been popular for so many years, and many styles and ideas have been popular, and it is not easy to innovate. ”

"Definitely. Su Zifang sighed.

He met so many contestants at the Huaiyang Cooking Competition, and 99% of them were following the existing recipes, and almost none created their own dishes.

It can be seen that innovation is not easy at first sight in any industry (qíng).

For example, the opening articles of those food online articles are all god-level egg fried rice, which not only has no novelty, but almost makes him think that he is a waste.

After all, his egg fried rice is only B-grade, and even Yangzhou fried rice is only A-grade, which is completely inferior to the S-grade egg fried rice boss.

"But this also depends on the accumulation, like us, except for particularly talented designers, most of them have to keep reading books and learning, absorbing experience, and it is possible to make their own style of clothing or their own brand. ”

"For example, I'm looking forward to opening a high-end brand design store in the future. Shen Anyan said slowly, but Su Zifang was suddenly shocked.

He had glanced at the Su family's recipes left by Su Xingchao a few times before, but after reading most of them, they were common dishes and he didn't look closely.

However, he ignored that Su Xingchao was a chef who could restore shrimp curd with his own efforts (shēn), how could the dishes he recorded in his life be simple, and the promotion of Su family cuisine was still the main task.

Su Zifang vaguely seemed to feel that a broad road was opening up to him.

"Ah-yeon, thank you!"

Shen Anyan: ......

Did she do it again?

Returning to Shibu, Su Zifang immediately found the recipes of the Su family that he treasured in the cabinet, and read them word by word from the first page.

He swore he hadn't even taken Chinese reading comprehension so seriously.

This recipe is based on the old recipes of the Su family, and the essence of the cuisines of Sichuan, Luhuai, Guangdong, Fujian, Zhejiang, Hunan and Hui, and records the dishes of the Su family in Jingling. I don't want to be famous, but I hope that future generations can have no worries about food and clothing with this craft. ”

After reading this sentence, Su Zifang immediately understood why Xue Yi lamented what his grandfather had learned.

Take a look at this sentence "The essence of Sichuan, Luhuai, Guangdong, Fujian, Zhejiang, Hunan and Hui cuisines", which at least means that Su Xingchao has learned all the eight major cuisines.

No matter how well he masters, he can learn all those vast dishes, and this perseverance is definitely stronger than Zhao Xi.

After all, there were no videos and online classes in those days, so Su Xingchao could only go to one place to learn from his master in person, and he had to go through the apprenticeship's (rì), I really can't imagine how he did it.

Turning the page, I saw Su Xingchao's handwriting.

"I was an apprentice of Huaiyang cuisine at the age of fifteen, and at the age of twenty, I began to travel all over China, through Shanghai, Min, Guangdong, Jiangxi, Sichuan, Hunan, Henan, Shaanxi, Shandong and other places, following the local famous chefs to learn, ask for famous dishes, snacks, banquet practices, to fifty, red and white cases have been gained. ”

Su Zifang calculated according to the ages of Zhao Xi and Gu Pingping, and his grandfather was really talented enough to master so many dishes at the age of fifty.

But compare yourself......

Su Zifang suddenly felt a little uncomfortable, isn't it good to look at the recipe well, why do you have to find it uncomfortable!

"I look at the land of Sichuan and Chongqing, where the fog is heavy and the sky is high, and there are many people who love spicy food; there are few people and many dwellings at the junction of Yunnan and Guangxi, and the diet is heavy and seasoning, which is not light and suitable in the southeast; on both sides of the Yellow River, the noodles are at home; as for the land of Guangdong and Min, they live on the coast, and they live by fishing, and most of them use fresh seafood as ingredients, and they are a must-have soup cook. On the shore of Huaishui, the land of fish and rice is abundant, accompanied by extreme and wonderful cuisine, it is the most prominent place for chefs; ”

"Due to the different climate outputs, the changing folk customs, the different inherent cuisines, and because of history, there are rivers and lakes dishes, banquet dishes, and hundreds of dishes. ”

"Excellent cuisine, the first emphasis on color and fragrance, under the subdivision, the banquet dishes emphasize the artistic conception of shape, the rivers and lakes are seasoned with more heat, and hundreds of dishes have their own strengths. ”

"The Su family cuisine I make is not based on cuisine, but on technique. There are many Chinese dishes, but in the final analysis, they are nothing more than frying, cooking, stewing, stewing, and boiling...... More than 20 kinds of cooking techniques. ”

"The victims are like flowers hitting the four doors, the oil bottom is slurry, the embers are wrapped around the pot, and the bead curtain is inverted; it is easy to have spin frying, the phoenix spreads its wings alone, and the waterfall returns; there are hundreds of secret techniques such as a thousand silk tablets, thirteen stretches, iron painting silver hooks, and so on. ”

"However, the cooking is one with a hundred veins, and under the overview, it is only knife skills, heat, seasoning, modeling, artistic conception, and nourishment. It is called the color, fragrance, and shape. ”

"Those who master the above are all celebrity chefs. ”

Su Zifang: !!

His grandfather was able to write this statement decades ago, and the key is that no one told him about it (qíng).

If Xue Yi and Xia Hanqiu didn't know that there was this cookbook, it would be easy to say, but why didn't their father realize the importance of this cookbook?

After thinking about it for a long time, I could only attribute the reason to Su Lianzheng not being a chef, so I didn't understand the meaning of this passage at all, thinking that it was the words of my father's prison (sāo).

If it weren't for his Su Zifang's dedication to studying hard and inheriting the ancestral business, I am afraid that this Su Xingchao's lifelong efforts would be covered with dust.

When I turned the page again, I found that I had arrived at the catalog, which was divided into categories and marked with some dishes, but it was different from the usual dishes divided by cuisine.

It is divided according to the techniques used in the cooking.

There are more than 20 cooking methods, each with several classic dishes.

"No wonder this is a main quest......"

Su Zifang closed the recipe and his heart moved.