"I brought some Cantonese dim sum, well, I don't know what you like to eat, so I took a few of them, this is a horseshoe cake, and here it is a powdered fruit...... Oh, and the wife cake, Macau specialties seem, the master heard me say that a friend is sick, specially made, this is more durable, occasionally hungry when you eat. Pen, fun, pavilion www. biquge。 info "Yang Rui took out one after another snacks from the bamboo basket and wooden box like a treasure bag.

The bamboo basket and wooden box are all homemade in Cantonese restaurants, which have a little heat preservation effect, mainly because they are easy to look at and use, and are suitable for the appearance of dim sum.

To say that life in the 80s, the biggest inconvenience is that there is no network and a lack of easy-to-use computers, in addition, it is more comfortable for rich people, especially rich people like Yang Rui.

The first is that there is no longer a traffic jam on the road, whether you drive yourself or take a car, the road is unimpeded. Commuting to work will be jammed by the army of bicycles, there are so many of them that thousands are not empty words at all, but normal number of descriptors, when a factory, two ten, twenty or twenty thousand people, all leave work at six o'clock in the evening, the congestion on the road can be imagined. However, for those who drive or take a car, the middle of the road is always open to running, just like the royal road in ancient times, which is extremely convenient.

In addition to this, food was also an advantage of the 80s.

Although after the 21st century, many gastronomic genres have been invented, such as molecular cuisine, such as low-temperature cooking...... Steaks are cooked at low temperatures, which is great, but these genres are not dominant, in other words, they taste good, but they don't replace the existing ones.

You don't need molecular food, you don't need to cook at low temperatures, you can still eat amazing food, and it's simpler, more practical, and more convenient.

For example, Yang Rui often goes to the Cantonese restaurant, he only occasionally brings his own camera, takes pictures of the food casually, and gives it to the chef, so he gets special treatment. In fact, even without this step, Yang Rui can basically find special courtesy in other restaurants - don't look at the bad attitude of the current state-run restaurants, but as long as they are given the right positive stimulation, their attitude can be better.

As for cooking, it's no longer a problem.

This is the opposite of the restaurant of later generations. After 2000, a common problem in high-end restaurants in China is that the taste is unstable, not because of the chef's technique, but because of the fluidity of the chef, the taste is not stable at all.

The mobility of chefs in domestic restaurants is actually not high, even if it is occasionally flowing, the boss usually attaches great importance to it, and the speed of filling the chefs with high standards is very fast, and the other one, the chef's cooking skills are actually beyond the level of ordinary people's appreciation, that is to say, for an ordinary person who just comes to eat, it doesn't matter if the chef is changed or not, they may be able to find that the taste is different, but it is no problem that the standard is still superb.

What really affects the perception of ordinary people about the restaurant is the flow of ordinary chefs, especially the operation of novice chefs, which often has the possibility of mistakes beyond ordinary people's understanding.

This is also the reason why many domestic restaurants always have a bad price for lunch.

Chefs are usually only responsible for dinner, and novice chefs practice their skills through lunch, and by the way, give a special price to reduce the disgust of customers, which is a good marketing tool.

In the '80s, restaurants didn't have to worry about chef turnover at all.

As is the case in most workplaces, the staff in the restaurant are basically immobile, and in this environment, even if you don't want to practice or learn well, you will naturally increase your proficiency in the years of work.

With a highly skilled chef and skilled workers working with them all year round, such a restaurant is a little more serious, and the food that can be prepared is not far from perfect.

Yang Rui has been trying his best to eat these rare delicacies in later generations in recent years, and tonight, he also thought that Jiang Zhijun would spend time alone in the hospital, so he mercifully brought Cantonese dim sum.

Moreover, he brought more than a dozen kinds of dim sum in one breath, although there were only two or three of each, but the total amount was very much.

couldn't put it on the table, and put a row on the windowsill, Yang Ruicai said with a smile: "It's basically a vegetarian snack, because I think about stomach bleeding, I probably can't eat meat." ”

"Thank you, thank you. Jiang Zhijun thanked him repeatedly. Although the doctor told you not to eat anything,

"No need to say thanks, I don't usually like to eat vegetarian stuffing, the master is very complaining, thinking that I have neglected half of the Cantonese dim sum in vain, today I heard that I have stuffed the ingredients, and I am happy that I don't know what it looks like, you see, I have done so much in one breath, if I can't take it, he still has to stuff. Yang Rui said very naturally, he really likes to deal with chefs. Of course, it's the kind of chef who is neatly dressed and stylish, and the greasy chef affects the taste.

It's a bit like being in a bar, chatting with the best bartenders, not only to relieve boredom during drinking, but also to often get hidden recipes, and besides, the specialty dishes and good wines are always more pie than those ordered along the menu.

The other people present were a little speechless when they heard it, and Du Manxue was even more heartbroken, and asked: "Director Yang's personality is really good, you are not married yet, right? ”

Du Manxue paused, and then asked: "It's because I'm too busy with work, otherwise, I'll introduce you to a few girls, what do you like?"

The style of painting changed so quickly that Yang Rui shook his head for a while.

Jiang Zhijun coughed violently a few times and said, "Don't be fooled, Director Yang needs you to introduce the object?"

"Everyone has a time to introduce someone, of course, Director Yang looks like a movie actor, but you also have to be introduced by someone, otherwise, girls won't know ......"

"Is now the time to say these words?" Jiang Zhijun's face couldn't hold back.

Du Manxue snorted and said, "Isn't it just a letter or something that goes back on his word? You just let him go back on his word, do we really have to sell blood to eat?"

"Is that what you said?" Although Jiang Zhijun admitted that what Du Manxue said was right, his mood was even worse.

Yang Rui hurriedly interrupted them and asked, "Xinli is the boss you drank before, right? Why did you go back on your word again? The price negotiated before has changed?"

"I don't know yet, I guess so. Jiang Zhijun replied in a not very good mood. This is the sales result of his own blood sales, and he was denied like this, and his body still lying on the hospital bed is naturally not so comfortable.

Jiao Chang said softly: "The boss of Xinli just called and said that he wanted to visit the patient, and we guess that he probably wants to regret it." ”

Director Jiaochang then told his previous guess, and said, "Dejia's Kayaba Manager made a phone call on the contrary, wanting to ask if our previous price was feasible. ”

"Isn't that good?"

"Not necessarily, maybe he discussed it with Xinli, maybe he wanted to advance the time or something. Jiang Zhijun said a little frustrated.

Wen Zelin fidgeted beside him, raised his hand and said, "It's good news that there is also a phone call." ”

"What kind of good news, I didn't want to accept the price of three thousand before one or two, and now I want to sign a contract? Where is it so easy, I think I want to take advantage of my illness to come over and get some benefits." Jiang Zhijun said stupidly: "Visiting the sick and sending a can of malt milk essence, I want to be cheaper by tens of thousands and hundreds of thousands, is there such a good thing?"

"I listened to them and it seemed to be quite eager. Wen Zelin said again.

Jiang Zhijun laughed twice and said, "Of course, if you have a bargain, you don't take advantage of the bastard, of course you are eager." ”

The more Ding Shiyi listened, the more unhappy he became, and said: "In my opinion, let's not be polite to them, wait for someone to come, scold them, and throw things out!"

"Don't mind, we still have to do business, this group of people in state-owned enterprises love face the most, and in the end, we are the ones who suffer. Jiang Zhijun stopped for a moment, not particularly insisting.

Jiao Chang said in a deep voice: "If it's really taking advantage of the fire to rob or something, it's too much, you can't let them just come and leave." ”

Yang Rui fidgeted when he heard this, and whispered: "If you say this, it may be that I have done something wrong." ”

"Huh?" The five people present all looked at Yang Rui.

Yang Rui twisted twice and said, "I was at the door of the laboratory and posted a notice." ”

"Notification?"

"Well, what I wrote is that due to the immaturity of the current technology of superovulation, our company has decided to postpone the embryo transfer of the second batch of cattle by one to three months, and for the same reason, the number of embryos in the second batch may be reduced. Yang Rui said, "My idea, you are selling embryos in two months now is not easy to sell, isn't it because the second batch of embryo transfers is too close? ”

Except for Du Manxue, who was at a loss, the other four people all looked at each other.

(To be continued.) )