After that night two months ago, Zhou Jing did not come to trouble again, and the signed food purchase list was delivered in time and in full quantity and quality. And the cruel words she left behind that day seem to have become a joke. Li Muye once asked Zhou Ping about this matter, and this kid firmly believed that Zhou Jing would never give up.

Sure enough, the time to come is still coming. It's just that this timing is too annoying.

"Two things, first, do you have a girl named Lu Shaofen here? Zhou Jingdu was arrogant, and said to Li Muye as if no one was around: "Second, I brought a few friends over today, they want to see your cooking skills and see if you are qualified to eat in this industry." ”

Li Muye sat still and asked, "What do you do? You can meet whoever you want to see? And which onion are your friends? What kind of green onion do you care which line I eat?"

Zhou Jing sneered: "It's okay if you don't come out, I'll save face for her before I come here to find it, do you really think I can't find the gate of Fudan?" and turned around to show a fat man behind him, and introduced: "This is the chef of Yueming Building, a national-level culinary technician, Cantonese cuisine master Fan Zhenhai, one of the founders of the Chinese Catering Culture Promotion Association, if you don't understand what these titles mean in this industry, it doesn't matter, go and ask the chef Liu Tieshan you invited later to know if he is qualified." ”

She spoke loudly, attracting the guests at other tables to look sideways, and the back kitchen also heard the movement, the chef Liu Tieshan had already walked over, and immediately stood in awe when he saw Fan Zhenhai, and said respectfully: "Teacher Fan." With a string of titles on his head, Fan Zhenhai, who was coaxing, nodded slightly and replied that it turned out that you were here to support the scene.

Li Muye asked, "Master Liu, do you know this person?"

Liu Tieshan hurriedly said: "Teacher Fan is a master of Cantonese cuisine who is the same generation as my master, and he is the Taishan Beidou in our industry. ”

Fan Zhenhai coughed lightly, everyone looked sideways, he looked at Li Muye, and asked, "Are you the owner of this small restaurant?"

"Exactly, what's the matter?" Li Muye sat very rudely, rolled his eyes and looked at him, this old man was not good-looking. But with a single face, Chef Liu, who is usually very arrogant and conceited in front of him, is a little shorter, and it seems that he has some real skills. But no matter how capable he is, he is only limited to his profession. Brother Guan Xiaoye's? smiled again: "I don't need to ask you for a certificate to open a restaurant, right?"

"Of course not. Fan Zhenhai actually nodded seriously and said, "But you need a cook." ”

Li Muye glanced at Chef Liu.

Fan Zhenhai said quietly: "Mingyue Building lacks a second Cantonese chef, Xiao Liu, are you interested in helping me?"

Liu Tieshan was stunned for a moment, and then subconsciously nodded. quickly realized something and set his eyes on Li Muye.

What do you mean? Just so blatantly digging into Lao Tzu's corner? Li Muye turned to look at Lao Liu and asked, "Master Liu, what does he mean by this?"

Zhou Jing took over the conversation and said, "Do you need to ask what you mean?"

On that day, she released cruel words to drive Li Muye out of the catering world, and after two months of silence, just when Li Muye thought that the matter was over, this girl suddenly came back to the pistol. If this hand is used against ordinary catering practitioners, it is definitely a fatal blow, and what is the line of running a restaurant without a cook?

Li Muye ignored her, only looked at Liu Tieshan, and asked, "Master Liu, you have been with me for more than a month, and you ask yourself how I treat you?"

Liu Tieshan was embarrassed, smiled bitterly and hugged his fists and said: "Boss Li is an honest person, his salary is not bad, and he is also a knowledgeable boss, it is really comfortable to follow you, but ......"

"Well, once there is this, there is no need to talk about it later. Li Muye motioned for He Xiaoqi to sit, got up and looked at Zhou Jing, then at Fan Zhenhai and a few others, nodded, with a hint of a yuppie smile, and said, "It means that the old ones are supporting Miss Zhou today and are specially here to smash my brand." ”

Fan Zhenhai frowned, gritted his teeth and nodded: "We can't control you when you open a restaurant, but you are not an insider, you must pass our level with the recipes passed down by the ancestor and the masters of the past dynasties. ”

Li Muye smiled and said, "You open your mouth Ancestor Master, shut up Ancestor Master, Chef Fan, can you explain who this Ancestor Master is?"

Fan Zhenhai said proudly: "Chinese food culture has a long history, there are schools in the north and south, east and west, contemptible people inherit the lineage of Wanghailou in Nanyue, Mr. Zhou Wanghai was born in the late Ming Dynasty and early Qing Dynasty, and Zhang Dongguan of Liu'anju co-presided over the Manchu and Han Dynasty banquets, his old man later returned to Nanyue to establish Wanghailou, delving into dishes, integrating Shunde, Nanhai, Panyu, Dongguan, Xiangshan, Siyi, Bao'an and other local flavors, and Beijing, Suzhou, Huai, Hangzhou and other provincial cuisines and Western cuisine, integrated into one, a family ......of its own."

"You've said so much, I don't think you get to the point. Li Muye interrupted his tirade and said, "Although the Master Zhou you mentioned has made great contributions to the development of culinary arts, it is not enough to be respected as the ancestral master. ”

"Oh?" Fan Zhenhai's eyes were cold, staring at Li Muye, and said, "Then according to you, who is qualified to be respected as the ancestor of Cantonese cuisine?"

In the final analysis, they are all about pleasing the belly of the people, and the classic dishes that have been handed down are not created by a culinary master behind closed doors, but the best ingredient matching scheme summed up in combination with regional customs, taste habits, climate characteristics, and other factors. ”

Li Muye said: "So, I think the grandfather of the chef is the belly of the people, and you can standardize the standards of this industry, and you can also decide who to issue qualification certificates, but you have no right to decide who can cook and who can't cook which dish under the banner of the grandfather, because the people who create these dishes are actually the public." ”

"A bunch of nonsense!" A short and fat old man behind Fan Zhenhai stood up and said: "Who can leave the teacher to make a kitchen?" Sichuan, Luhuai, and Yue, four big, eight, small, and sixteen gang of flavor cuisines, stir-frying, bursting, boiling, burning, stewing, simmering, simmering, stewing, boiling, stewing, boiling, steaming, roasting, pickling, smoking, air-drying, cold dressing, drenching, dozens of techniques, without the inheritance of the master, who dares to say that they can be self-taught to get the true taste?"

The more he spoke, the more excited he became, and he spat at Li Muye and continued: "Yunyun people are diners, they are parents of food and clothing, when did you become the ancestor master?

"May I ask who you are?" Li Muye heard the smell of pancake rolls and green onions from this person's accent, and it was estimated that he was Lao Lu's fellow countryman.

"It's good to say, Zhang Xiangui, the chef of Jinan Daming Building. The short and fat old man hugged his fist at Li Muye and said: "We can't care if you open a restaurant, but if your dishes are not authentic, you will lose the face of Chinese food. ”

"So what?" asked Li Muye quietly. Fan Zhenhai said: "So, from today on, our brothers have decided to come to you every day, and Chuanlu Huaiyue will order casually, can't you see that you still have the face to open a restaurant?"

Zhang Xiangui added: "If your dish is authentic, we will give you money, but if any of your dishes is not authentic, don't blame us for flipping your table." ”

At this time, the guests in the restaurant had already been attracted to it, and several old men quoted classics to squeeze this mustachioed handsome boss, which was both fresh and interesting, and naturally drew everyone's attention.

Zhou Jing watched proudly from the side. Today's situation is what she has been planning for a long time, and the famous chefs of several major cuisines have been called, taking turns to come up to advise, as long as Li Muye can't say that he is ugly, even if this restaurant is open in the future, don't expect anyone to patronize it.

He Xiaoqi watched from the side and was anxious for Li Muye, she didn't deliberately think about why Li Muye opened this restaurant, but she knew that Li Muye was very concerned about cooking, of course this man with great powers didn't need to open a restaurant to make money, not to make money, it could only be for feelings and hobbies. In her heart, cooking skills are to Li Muye what golf is to Shen Peijun's old guys, which can relieve stress and relax.

"Don't go too far!" He Xiaoqi stood up, pointed at the tip of Zhang Xiangui's nose and asked: "Old guy, you are the best to say, I want to ask you, how much money do others give you to come here to trouble Brother Li?" waved his hand, did not allow Zhang Xiangui to speak, and said: "No matter how much, I will pay twice, the condition is that you all get out of the way, don't do anything here again." ”

Not only did this not help, but it also stabbed the nest of the worm.

These old guys are all masters in the chef world, and when they live to this age, their children and grandchildren are full of success and fame, and their disciples and grandchildren are all over the world, and they have already earned enough money. They have devoted their lives to this one line of life, and have survived to their current status, and what they value more is actually the inheritance of skills, reputation and status, and health enjoyment. Zhou Jing invited them not to rely on money, but on the influence of the Zhou family in the cooking industry. He Xiaoqi uses money to talk to others, which is no different from scolding.

Zhang Xiangui, the old guy, was suddenly angry, and shouted: "Arrogant and ignorant! Isn't it great to have a few dollars? I'll open your eyes today." He rolled up his sleeves, turned around in place, and then went straight to the back kitchen, and after a while, he took a kitchen knife and took a potato out, holding the potato in his left hand, and cutting the potato in his right hand.

He Xiaoqi couldn't see the way out, and just wanted to make another sarcastic remark, Li Muye hurriedly stopped her and said, "Don't worry about this." ”

I saw the kitchen knife in Zhang Xiangui's hand raised high and fell quickly, like snowflakes flying, and in an instant, the knife light rolled over the potatoes like a snow dragon. When everything was still, he saw that the potatoes in his left hand seemed to be undamaged.

He Xiaoqi was puzzled, is this old guy performing a quick knife without cutting his hands?

The potato in Zhang Xiangui's hand suddenly moved, and it snapped open to look like a cabbage, and each vegetable leaf was as thin as a cicada's wings.

"Is this really cut out with a kitchen knife?" He Xiaoqi was stunned as he looked at the crystal clear, slices of slices of slicing potatoes and sliced cabbage flowers.

Li Muye looked at it with appreciation, it was worthy of a knife in Lu Cai, he could use a big kitchen knife to cut crisp, sticky, and ugly potatoes into the most layered cabbage flowers, and this old guy's craftsmanship had obviously left the level of making kitchen and tobacco and reached the height of art. What's more, this knife was only chosen by him temporarily, not a guy he took advantage of.

"With the old gentleman Zhuyu in front, although I haven't done much, I have to reluctantly sacrifice my ugliness behind. After saying that, he went straight to the back kitchen and took out a flying dragon bird.

Flying dragon bird, commonly known as "flying dragon". The Northeast is also known as "tree chicken" and "tree hazel chicken". The body shape is very similar to that of a pigeon, weighing between six and nine taels, and the forechest muscles are huge. Its neck bone is long and curved, like a keel. The legs are short and have feathers, and the claws have scales, just like the dragon's claws, so it is named "flying dragon bird". Mostly inhabit shrubs or pine and birch mixed forests, male and female in pairs, inseparable, have the reputation of "mandarin ducks in the forest". In ancient times, it was a famous dish and was known as one of the eight treasures.

Li Muye chose a boning knife and performed a major operation on the bird to strip the flesh and bones in a decent manner.

As soon as the connoisseur makes a move, he will know if there is one.

Li Muye's few strokes seem ordinary, far less cool than Zhang Xiangui's previous kitchen knife to cut potatoes, but in fact, it is the most knife-eating skill in the kitchen. Bird mountain treasure is not easy, cooking to pay attention to a lot, one of the most exquisite practices called dragon and phoenix Chengxiang, flying dragon deboning, wrapped in a slightly smaller size of the spotted phoenix, combined into one to take the righteousness and auspiciousness to get the name of this dish, it is very troublesome to do, the most difficult process is to debone the flying dragon.

The meat of this bird is tough and rich in fascia, and it is extremely difficult to enter the knife, and because the meat close to the bone tastes the most delicious, in order to retain as much as possible, it is necessary to be extra careful when removing the bones. There is a saying that nine taels of flying dragons have one or two bones, and the skeleton that is removed requires that the whole piece of meat be brought down, and the weight cannot exceed one tael.

The layman looks at the bustle, and the insider looks at the doorway. Several of the teachers were all big experts, and as soon as the skeleton was taken out, they all gasped.

"Ku Ding Xie Niu, nothing more than that. Fan Zhenhai praised sincerely: "The young man's knife skills are amazing." ”

Li Muye said: "I am a craft learned by Ye Luzi, and I can still get my hands on it with this little Taoism, which makes everyone laugh." ”

Zhang Xiangui came closer and took a closer look at the skeleton, nodded and said: "I didn't even bring a strand of flesh down, and the knife didn't see blood, this kid's knife is not only fast but also murderous." ”

Zhou Jing said: "Elders, I didn't invite you here to make friends. ”

Fan Zhenhai nodded and said, "Miss Tuesday, don't be impatient, we have our own charter." He turned to Li Muye and said: "Looking at your knife work, you can imagine that you have put in real effort, although you are not from a professional background, it is undeniable that you still have real materials, and it is indeed a bit immoral to come to the door to suppress if you are not given a chance." ”

"What do you mean?"

"Fighting the kitchen!" Fan Zhenhai said: "Craftsmen eat with their skills and solve problems with their skills!"