Early the next morning, Xiaohong ate breakfast and went to school, Xiaowei cleaned up the house, soaked the clothes to be washed, and rode slowly to the Cultural Palace.

Today is the start of the chef class.

Yesterday, I don't know why Xia Maosheng didn't come to Nanhu, Xiaowei didn't think much about it, anyway, the address was said, people can come if they want to, and if they don't want to come, they won't beg them to come.

When you wake up in the morning, the world belongs to the bike.

The empty streets were filled with bicycles in the blink of an eye. Men, women, young and old, dressed in various styles and colors, huddled together, walked slowly along the road, and the bells rang loudly.

Seeing the parking lot on the side of the road one by one was stuffed with bicycles in a blink of an eye, the old man and the old lady who watched the car sat on the small bench at the door with satisfaction and counted the gross tickets, drank a sip of tea brought, and lit a cigarette, and the small day was happy.

When I got to the Cultural Palace, I deposited the car and paid the money, patted the clothes on my body, and walked to the Cultural Palace.

The parking lot is across the road from the Cultural Palace, in three directions, Xiaowei deliberately looked for it, and really found a wooden sign, which was written in red paint: Mountain Bike Racing Parking Lot, Charge: Sanmao. At this time, there were already some colorful bicycles parked inside, which were much better than ordinary cars.

When I went up to the second floor, the classroom was almost full, and as soon as Xiaowei entered the door, Xia Maosheng, who was sitting in the middle, raised his hand and shouted: "Zhang Wei, here." I'll give you a seat. ”

Xiaowei walked over, sat down next to Xia Maosheng, said hello to Li Guangzhao and Yang Tiebin, who was sitting on the side, and asked Xia Maosheng: "Why didn't you go over yesterday?"

Xia Maosheng said: "I went to the park to play, I forgot the time to play, and I will go back one day." Let me tell you, the park is so big, we haven't finished it all day, there are a lot of fun things, let's go again one day. ”

Xiaowei nodded, looked back and forth, there were seventy or eighty people sitting in the classroom, most of them were in their teens and twenties, and some were older, only five or six, and a few women.

The classroom is big, there are a lot of people, there is no microphone in class at this time, it all depends on the teacher's voice to shout, so sit in front to hear clearly, at this time the advantages of boarding students will be revealed, no matter how early they come, they can't compare to them.

At 8 o'clock, Li Na and a few girls from the hotel came in with a few cardboard boxes, put the cardboard boxes on the podium, Li Na walked to the side of the lectern, knocked on the podium with a blackboard eraser and said, "It's quiet." Sit all down. Now send out the book and notes, sit in front and pass it back. After graduating from college, he joined the profession because he loved the chef industry, worshiped Master Liu Guodong as his teacher, became a famous chef, and now serves as the sous chef of Lumingchun Hotel, and he himself is also the compiler of this textbook. Listen carefully, everyone. Those who chatter and joke during class will be expelled, not a joke, you don't want to learn don't delay others. ”

This little girl's personality is really stuck, and she is not stage frightened, and she talks eloquently in the face of seventy or eighty people, and she really shocks the field.

Li Na said here, and a few girls over there opened the cardboard box, took out books and notes and put them on the table in the front row, and then passed them back one by one. A book, a study note, the cover is all blue, there is no pattern, very simple.

This is a textbook compiled by the chef class itself.

After handing out the book, Li Na and a few girls went downstairs, and a middle-aged man with a bit of Mediterranean came to the podium.

He put the book in his hand on the podium, coughed, looked down the stage, and said, "My surname is Lan, and I am the teacher of this week, mainly to tell you the basic knowledge of cooking, including the understanding of materials, selection, processing methods, and the basic knowledge of knife skills." Don't underestimate these basic knowledge, thousands of tall buildings rise from the ground, how to learn without a foundation is in vain, I hope the students listen carefully, do not understand the raised hand to ask. Everybody's spending their money, and they're spending their own money, right?"

He smiled, and from time to time he raised his hand to brush his hair. The hair in the middle of his head was almost gone, and it was long at the edges, combed sideways, and covered the middle of his head.

"To learn to be a chef, you must first understand some common sense, so let's talk about the cuisine first. ”

"The profession of chef originated in the Song Dynasty and the Southern Song Dynasty. Alas, that is the Southern Song Dynasty painted in the painting, which was the most developed commercial and prosperous period in our ancient Chinese history. To what extent did the Southern Song Dynasty get rich? No one was a soldier, and the common people had money in their hands, so who would do that, right? ”

The students below all laughed.

Teacher Lan lifted the waist of his trousers with both hands, and said with a smile: "The country is rich, the people are rich, and there is no force, just like there is a big white steamed bun on the side of the street that no one looks at, who doesn't want to take a bite when they look at it, right? Okay, let's talk about the chef." Why do you say that chefs originated in the Song Dynasty? Because before the Song Dynasty, there was no stir-frying, and they were all boiled, that is, stewed. What kind of mess wash it, wash it, chop it, chop it, throw it into the pot, put some salt, and eat it when it's cooked, can you call it a chef? But let's look at it now, the chef before the Song Dynasty was really good, and he could just put salt. ”

Everyone laughed again, no one spoke, this teacher Lan didn't know how to cook, but this lecture was really good, and he quickly controlled the rhythm of the class.

"We Chinese, the Han people I am talking about, at the beginning, they all lived on the edge of the Yellow River, which is now the HNHB area, and China was so big at that time, so it was called the Central Plains. Later, as the number of people gradually increased and the productive forces developed, they began to spread outward, and slowly integrated people from other places, and the territory became larger. Like the Wu people on the side of the Yangtze River, now they are also Han people, right? Traditional Chinese medicine is divided into three main treatment and conditioning methods: traditional Chinese medicine, acupuncture and massage, Chinese medicine and massage are on the side of the Yellow River, which is the foundation of traditional Chinese medicine, and acupuncture is on the Yangtze River, which is Wu culture, including the original Zhurong technique in traditional Chinese medicine, which is the dancing god in today's words, which is also Wu culture, which is transmitted from the Yangtze River. ”

"Then with the expansion of the region and the increase of personnel, the ingredients are more and more abundant, and the processing methods are also diverse. And because of the influence of transportation, information transmission, and natural conditions at that time, regional differences in tastes and processing methods were gradually formed, and now they have become several major cuisines. What is a cuisine? It is a representative of the taste and processing method and the processing method of the ingredients. This is how China's eight major cuisines, seven flavors, and dozens of processing methods have evolved. ”

"Eight major cuisines, Luchuan, Guangdong, Suzhou, Zhejiang, Fujian, Hunan and Hui, there is also a saying that Jiangsu and Zhejiang are one, and a palace dish should be added, which is the new eight series. ”

Most of them just sat there watching the teacher and listening, and some of the students took out the notes they had just sent to note, Xiaowei flipped through the book, looked at the students who were writing left and right, and also took out a pen, opened the notebook, and wrote down the key points of what Teacher Lan said.