Rouzeong has been unlucky lately, and to be more precise, he has had little luck in recent years.

This kind of bad luck is not the kind that Hu Lei often thinks he is, but the kind of bad luck that will be bitten by dogs for no reason when he walks on the road.

However, when the familiar and unfamiliar figure appeared on the mobile phone screen, Lu Zhiang seemed to see the smile of the goddess of luck, which seemed to be the luck that he had never had in the first half of his life.

Thinking of the excitement, Lu Zhiang jumped off the top bunk bed with a puff and kept walking around the cramped room, and his vicissitudes of life and emaciated cheeks were full of excitement that could not be concealed.

The two young people who lived together in the rental house looked at Lu Zhiang, who suddenly became excited, with a look of surprise, and their hearts beat drums, and they said in their hearts that this guy who has been moving in for less than a month has a sad illness such as mania. Thinking of this, the two buddies glanced at each other thoughtfully, and then silently shrunk on their beds to minimize their presence.

Lu Zhiang is a classical pastry chef, the so-called classical, in the traditional sense, should be a kind of orthodoxy and model that represents the characteristics of the past culture, it sounds very lofty, but in the food industry, the so-called classical pastry chef is a genre on the verge of extinction.

The pastry chefs of the Yan and Huang Kingdom are roughly divided into three schools, the modern stream, the classical stream and the cosmic stream.

Modern pastry chefs respect ancient methods but dismiss the secret recipes and techniques that have been handed down since ancient times, preferring to use some modern tools and add some innovative elements to the pastry-making process. It is one of the most prosperous genres of the moment, especially 30 years ago, when the pastry revolution aimed at merging Chinese and Western pastry making techniques, which pushed the modern pastry chef to the highest altar.

Classical pastry chefs are the opposite of modern pastry chefs, they follow ancient methods, believe in secret recipes, believe that only hundreds or even thousands of years of ancient memories are the royal way of pastry making, and they resist all changes because of the deep contradictions with modern pastry chefs. However, due to the rapid development of the post-modern stream of the "Pastry Revolution" and the loss of many classical secret recipes due to force majeure, the classical stream gradually declined. As a result, the situation of classical pastry chefs is becoming more and more difficult.

As for the so-called cosmic current, which is different from the above two schools, it is more radical on the basis of modern currents. The core theory of the cosmic stream is that "all ingredients can be used as pastries", and it is with this concept in mind that many genius masters have been created, but countless dark pastries have also been created.

Because of the family lineage, it is a matter of course for everyone to become a classical pastry chef. The same is true for himself, who loves the industry and is willing to pass it on. Of course, there are times when love is not enough to improve one's living situation.

Nowadays, with the decline of classical pastry chefs, there is such a strange phenomenon in the pastry industry of Yanhuang Kingdom: for the masters of classical pastry chefs, they often reach the peak of the house, are regarded as masters, and are chased by many wealthy families, while for the bottom classical pastry chefs with a huge base, it is often even a problem to survive.

This is like cultivating a technique that is extremely slow to enter the realm, although it can be invincible at the same level, and it is even more invincible in the world after Dacheng, but the upgrade is too slow, and it is difficult for most people to advance for life.

And Lu Zhiang, who has not yet cultivated the exercises, is facing the problem of survival at this time. That is, yesterday, the teahouse where he had worked for less than a month was announced to be sold, and it is said that it was acquired by a very large modern flow chain pastry house in Yucheng.

Although the boss was very generous enough to pay an extra month's salary, Lu Zhiang was still very depressed, he couldn't remember how many times he had encountered a similar situation in the past three years, and sometimes he really couldn't understand whether it was his own dark cloud cover or the living environment of the classical pastry chef was really bad enough to be in such a situation.

It was in this situation that a friend who was also a classical pastry chef recommended Wu Jing's live broadcast to him and praised it greatly, although Wu Jing did not have many live broadcasts after she became a food anchor, but almost every issue appeared with the figure of classical pastries, and looking at its shape and color, it is clearly a master-level work of classical pastries.

I just lost a job, and the next job has not yet been settled, so I am simply idle, so this afternoon Lu Zhiang entered Wu Jing's live broadcast room with curiosity and expectation, and then ......

……

A little afternoon tea.

Bei Ming pinched up an inch of gold and fell into a state of reverie again......

"Why is this called inch gold?"

"You look at its shape, how long it is, how thick it is, how it gets its name, try it. ”

"Hmm!"

"There is no aroma of oranges. ”

"Yes, yes, the surface is crispy, but the core is crispy and soft, the taste is so unique, and it is delicious. ”

"Hehe, this is something I learned after a long time of looking for Master Jia. ”

Bei Ming stuffed a piece of gold into his mouth, bit his teeth lightly, "clicked", and then ......

Tears!

Hu Lei was dumbfounded, what is the situation, the eldest sister first looked at the pastry for a while, and then took a bite and actually cried, actually cried!!

Is this Nima so unpalatable? He looked at Wu Jing, who was eating happily while broadcasting live, and muttered in his heart.

"Bei Ming, are you okay. Hu Lei asked tentatively. Fortunately, Bei Ming cried silently, so no one else noticed the situation here, otherwise I really don't know what strange associations would be derived.

Bei Ming didn't seem to hear Hu Lei speak, still crying while eating small bites of gold. Hu Lei was standing next to him, he was embarrassed and was about to commit cancer, but it was not good to walk away like this.

Fortunately, after eliminating an inch of gold, Bei Ming finally came back to her senses, "I'm sorry to make you laugh, I'm fine." ”

"Oh, that's good, please slow down. ”

"Please wait. Bei Ming opened his mouth to stop Hu Lei, who was about to turn around and leave, "Excuse me, can I meet the pastry chef of your shop?"

"Ha?", Hu Lei was also speechless, why did these two people want to see the pastry chef, and they don't eat Western food, so they have to meet the chef. These people are really, do you have to see what the hen looks like when you eat delicious scrambled eggs?

He habitually complained in his heart, and an apologetic but polite smile appeared on his face, "I'm sorry." ”

I thought that this matter would be over, but I didn't expect Bei Ming's words to change, "Boss, do you want to hear a story?"

Then, for the next half hour, Huray heard a story about a pastry chef.

Although this story is told by Bei Ming from a third-person perspective, Hu Lei knows very well that the heroine of the story is the crying young lady in front of him. And the other protagonist, Bei Ming, did not say his name.

He is a pastry chef, in Pei Ming's description, he has a family background, he is extraordinarily talented, he is handsome and dashing. Of course, Hu Lei is skeptical of these, these have never even had the aura of the protagonist, how can they belong to a supporting role that doesn't even have a name.

She and the pastry chef can be described as childhood sweethearts, and the relationship between the two families is also excellent. She likes the pastry chef very much, and the pastry chef should also like her, maybe, maybe this point Bei Ming is not too sure.

Since he was a child, the pastry chef has aspired to become the top pastry chef in Yanhuang Country, and he is very focused on this, and has been working hard for it. And we know that it is very easy for everyone who is focused to lose sight of the people around them. Although the pastry chef would come to her every time he learned a new pastry and ask for a review, she was quite happy at first, but as the two of them spent more time together, she began to feel some strange emotions in her heart.

She is more concerned about whether the pastry chef can spend more time with her, and when she can marry her.

Three years ago, that is, the tenth year that the two got along, a fierce quarrel finally broke out in the midst of frequent complaints, and Hu Lei had no way of knowing the content of the quarrel, but it could be seen from Bei Ming's expression when she described this paragraph that it was a heartbreaking night.

That night she left the cottage they shared and turned off her phone, but when she returned to the cottage a week later, the pastry chef was gone.

"Later, did you see each other again?"

The sudden voice startled Hu Lei, but it was Gu Qianqian who was already sitting on the chair next to him at some point, listening carefully to Bei Ming's narration.

But even if you listen to it, what are you doing all the time writing and drawing in a small book, isn't it possible that you are taking notes? Hu Lei is very messy!

Bei Ming didn't say much about Gu Qianqian's appearance, she just shook her head, "I haven't seen it again, phone calls, communications, and even squatting in his family's old house for more than half a year, and I found nothing." ”

She smiled, with melancholy, and immediately shook her head, "But it doesn't matter now, maybe they are really destined to be the one." ”

"If I hadn't eaten his favorite pastry today, I wouldn't have ......."