High three artillery just due to

The old man has been observing these seafood, with a chef's knife he carried, cut a small piece of tuna meat, put it in his mouth, when he tasted it, his brows were sometimes slightly wrinkled, sometimes stretched, after eating the tuna, he ate the tentacles of an octopus horseshoe crab raw, the expression on his face was very rich, and his eyes were full of joy.

In the end, he stopped in front of the Sea Emperor Oyster, his brows were slightly furrowed, as if he was thinking about something, and after observing for more than ten seconds, he asked, "Young man, can I try this." ”

After the old man spoke, everyone noticed that there was such a number one person in the hall, his appearance was very ordinary, and he was not a crane with a childish face and a red face at all, so he didn't attract too much attention.

Li Jiashan was also hesitating, the young boss in front of him couldn't give them a security guarantee, and the attitude he just spoke was indeed too sharp, and the restaurant owner generally wouldn't conflict with the head chef, after all, the head chef was the lifeblood of a hotel.

I thought that Gao Sanpao walked out of this door, this young boss would definitely regret it, but I didn't think that Gao Sanpao walked to the door and deliberately stopped, this young boss didn't say anything, now Gao Sanpao doesn't seem to be leaving, and it's not going to go.

However, Li Jiashan has an inexplicable kind of secret refreshment in his heart, he likes this kind of boss who directly chokes the head chef.

It's irrational, but it's personal.

Li Jiashan decided to stay and give it a try, maybe he had a chance to turn over in this newly opened restaurant, he just noticed that the seafood on the long table is of very high quality, depending on the situation This hotel is going to take the high-end route, and he can complete the gilding process here.

Chen Yang was also a little depressed about this inexplicable guest, on his invitation list, there should be no such person, it wouldn't be because he heard any rumors and came over, the chef is a manual job, like him, he should have retired a long time ago, but his eyes were very vicious, and he picked the most precious ingredients in it at once.

"Yes, no problem. Chen Yang said.

"Then you're welcome. The old man smiled, directly picked up a slender knife, and in a blink of an eye, he pried open this huge oyster, and Chen Yang, who saw this scene in his eyes, was very surprised.

Even if he wanted to pry open this oyster, it would take five seconds to pry the lid from finding a crack - cutting off the scallop - prie, and the old man in front of him, who was not good-looking, only took less than two seconds from the knife to pry it open, and his movements were clean and neat, without any superfluous movements.

Luck?

This is the limit that Lao Chen, who has been killing fish for more than 20 years, cannot break through, but Chen Yang is more curious, the knife in the old man's hand does not seem to belong to the hotel, how can he carry the knife with him!

Looks like a ruthless man!

The other chefs were also shocked by the old man's hand, they asked themselves, there was no such hand speed, and they couldn't help but pay attention to this person, some chefs felt that this old man, from the face of the look a little familiar, but just couldn't remember who he was?

After the old man pried open the oyster, he cut off a small piece with a knife and put it in his mouth, the moment he entered it, it seemed that something activated his taste buds in an instant, and his face instantly stretched, he had eaten countless seafood in his life, tasted oysters and oysters from all over the world, but he had never had this kind of touch so far.

A kind of deliciousness that comes from the ingredients themselves.

Fresh Fresh !!

Oysters have always been an extreme delicacy for those who are happy and those who are evil to vomit, but this kind of oyster does not seem to have such an extreme situation, the umami and fishy smell are just right, and the meat is very tender.

The old man couldn't help but squeeze some lemons onto the oyster meat, and tried it again, and now he was 100% sure that this oyster was the most delicious of all the oysters he had ever eaten in his life, even much higher than the oyster meat he had caught at the mouth of the Rong River when he was young.

Finally, the old man cut off the oysters, put them in his mouth and tasted them, showing a very satisfied expression.

"Young man, are there a lot of these ingredients?"

Chen Yang smiled bitterly, it is difficult to be addicted to eating: "Yes, there is, but there is a limit." ”

"It's good to have. The old man was most afraid that this kind of ingredient would be a flash in the pan, and said with a smile: "Young man, do you want to recruit a chef here, just ask me to be your head chef, the money is easy to say, it's okay not to give, anyway, I'm not bad for money, as long as you prepare more of this kind of ingredients, let me try a few more methods." ”

Li Jiashan: ......

Lam Canal: ......

High Third Artillery: ......

Chen Yang: ......

Li Chunhua: ...... (MMP, this forced pretend, I'm worth hundreds of millions, and I never dare to say that it's not bad money.) )

The chef present felt that this old man was here to smash the field, what is the money is easy to say, it is okay not to give, the feeling is the rhythm of being prostituted in vain, but just now I saw the old man's action of cutting oysters, it does not look like a layman at all, and everyone has a sense of elusiveness for a while.

Li Jiashan had a headache, he was still very interested in this position, if he was tossed by the old man like this, his abacus would not be easy to fight, just when he was about to speak.

Lin Hehe, the chef of the Hongyun Hotel beside him, mocked slightly: "Uncle, you can't still carry this old iron pot." ”

"Hahaha. ”

...

Lin Canal teased like this, and many chefs couldn't help laughing.

The old man's face was a little dark, he didn't think that these melon babies didn't know him, it seems that he hasn't been on the camera for too long, and he has been forgotten by everyone, or if he introduces himself, I'm afraid no one knows him.

However, with this kind of identity, he actually wants to introduce himself in front of a group of juniors, and he is really a little embarrassed, but he is particularly interested in the octopus tentacles and oysters, which he has never tried before, and he has been pursuing the ultimate taste all his life, and he feels that those two things can help him perfect a famous dish.

Let this famous dish break through the current limit and take it to a new level.

This old man's age looks more or less in his seventies, at this age, he should not be able to shake off the big iron pot, even if he doesn't want money to recruit him, Chen Yang has to give him a lot of insurance, otherwise if he falls in the kitchen, it will be enough for people to have a headache.

"Ahem. ”

Just as he was about to introduce himself, Gao Sanpao, who was hovering at the door, walked back and said to the old man respectfully: "Teacher, why are you here." ”

The crowd who are still making fun of them.

Now their faces are blackened.

This old man turned out to be the teacher of an executive chef.

"You know me?" said the old man in surprise.

Gao Sanpao said respectfully: "I fought under you twenty years ago, maybe you have forgotten me, but I don't dare to forget you, teacher." ”

"Finally someone who knows the goods. The old man sighed.

I felt that this sentence seemed a little wrong, but I didn't bother to think about what went wrong, and said to the middle-aged man in front of me who was wearing executive chef clothes: "If you know me, please quickly introduce me, otherwise these young people don't know my old antiques at all." ”

"Okay, teacher. Gao Sanpao took a deep breath and looked at the chefs who stayed behind with disdain: "You people are really lonely enough, I don't know what to say about you, I don't even know Chef Zheng Yuan, how can you be mixed in the chef industry in Rongcheng." ”

Hearing Gao Sanpao say this, Li Jiashan frowned, and muttered, "Zheng Yuan." ”

"Zheng Yuan. ”

...

Li Jiashan read it several times, suddenly woke up, his eyes were wide open, and he said excitedly: "You are the fifth-generation inheritor of Sanyouzhai, Zheng Yuan, Master Zheng." ”

"Sanyouzhai. ”

"Zheng Yuan. ”

When Lin Canal heard this restaurant, he was instantly dumbfounded.

For the people of Rongcheng, although Sanyouzhai is not a big hotel, but its seniority is not low at all, and it is also the memory of the old Rongcheng people for a lifetime, and even the leader of the Rongcheng catering industry, the hotel also has a famous dish that was awarded the highest award of Chinese cuisine 'Golden Tripod Award', and is also listed as a national dish.

And for this hotel, the most glorious time was in the 90s of the last century, a dish shocked the four, the Rongcheng cuisine was directly promoted, and even became synonymous with the entire Rongcheng cuisine.

Buddha jumping over the wall.

And the Buddha jumping over the wall is completely carried forward, it is the fifth generation of inheritors, but this old man is not like the photo at all, the photo looks radiant, there is a kind of kitchen god temperament, the old man in front of him is a square dance uncle, where will he be associated with Master Zheng Yuan.

It's over.

I just mocked him, if I remember correctly, Master Zheng Yuanzheng, who is still the vice president of the National Famous Chef Association, seems to occasionally be a judge of the chef qualification certificate, if you offend him, just card yourself, and your senior chef skill certificate will be completely lost.

Chen Yang was also very surprised when he heard Sanyouzhai, although he didn't know who Zheng Yuan was, but every time the second aunt celebrated the New Year's holiday, he would invite the people of the family to Sanyouzhai for dinner, it seemed that he had heard him introduce that the table of dishes they ate was personally cooked by the eighth generation inheritor of Sanyouzhai every time, different from the price of 398 outside, they had to start from 1,000 yuan for each cup of Buddha jumping over the wall.

Every time the second aunt invites guests during the New Year's holidays, he will choose to be in Sanyouzhai, it seems that every time he is the eighth generation inheritor personally cooks, the Sanyouzhai Hotel is not big, but during the New Year's Festival, it is very difficult to book, it represents the ultimate of Rongcheng cuisine, Chen Yang didn't expect that this old man would be so big.

The second old man, when he heard Sanyouzhai Zheng Yuan, he instantly knew who this old man was, people do have the capital to say that it is not bad money, and the major shareholder of such a century-old restaurant can kill him as a small boss in seconds.

Awesome, awesome.

"Now, I'll have no problem being the head chef. The old man smiled.

Chen Yang said embarrassedly: "Old Zheng, don't make fun of me." ”

Gao Sanpao also smiled: "Elder Zheng, you just like to joke, if you want to go out of the mountain, the hotels across the country are not all up to you, what are you doing in such a small broken shop." ”

Gao Sanpao wanted to continue.

Without thinking about it, Zheng Lao frowned and glared at him, and said seriously: "If you are my student, you should be very clear, I once said that a chef can't take people from a restaurant, the most important thing that a chef should pay attention to is the ingredients themselves, after you come in, have you carefully observed the ingredients on the table." ”

For the sudden lesson.

Gao Sanpao was a little stunned, he looked at the ingredients on the long table, didn't they all look very simple?

Or is there another way?