Speaking of the relationship between Sun Fugui and Zhao Pengcheng, Gong Baorou really doesn't understand. There is a word in China that describes it well, the old enemy. That's what they say.

Sun Fugui and Zhao Pengcheng turned out to be not friends, but they were also acquaintances with a little bit of friends, not to mention that both of them were friends with the owner of Haicheng Hotel, and they had a good relationship with each other. Until that year's King of Chef Competition, Zhao Pengcheng's apprentice lost to Sun Fugui's apprentice Li Zhanpeng. Zhao Pengcheng's apprentice will lose not because of how bad his cooking skills are, it's all a matter of luck. Unable to accept this result, he resigned from his position as the second chef at the Sichuan restaurant at the Haicheng Hotel, even though he was about to be promoted to chef at that time. He left a letter to Zhao Pengcheng, indicating that he was leaving Haicheng and going to the whole country to pursue his higher level in culinary skills.

Zhao Pengcheng was already angry when he lost at the beginning, and he was even more angry when he saw the letter left by his apprentice, so he went to the organizing committee without saying a word, and made all kinds of trouble. Sun Fugui was not a good-tempered person, and he was also angry when he heard Zhao Pengcheng's words. What do you mean, my apprentice is lucky to win. So he also began to quarrel with each other, and the two sides pinched each other like this.

Zhao Pengcheng went to the Sichuan restaurant in a fit of anger, and firmly held the Sichuan restaurant and waited for his apprentice to come back. Li Zhanpeng could have been promoted to the chef of the Sichuan restaurant a few years ago, but it was because of Zhao Pengcheng's obstruction, and he still stayed in the position of the second chef on the grounds that he was too young.

Although Sun Fugui was so angry, there was nothing he could do about him, and the relationship between the two broke down like this.

Although Gong Baorou didn't know the reason, she saw that Sun Fugui's face was so ugly, and she guessed □□ points in her heart.

"Zhao Pengcheng, this shameless one, even if you suppress my apprentice, now even my little apprentice has to be bought, is it really when I am dead?" Sun Fugui's chest rose and fell rapidly, he almost jumped up from the sofa, and said through gritted teeth. Several apprentices hurriedly supported him, pouring water and patting his back.

Gong Baorou was a little hesitant, whether to go to the Sichuan restaurant.

Sun Fugui glanced at Gong Baorou and immediately knew what she was thinking: "Do you want to go to the Sichuan restaurant?" Go, of course go! ”

Gong Baorou was a little surprised.

Sun Fugui snorted and sat down slowly.

"I'm not like Zhao Pengcheng, I'm a person who will influence my apprentices because of personal grudges." Sun Fugui's tone was not good, "If you say that someone I haven't heard of recommends you to go to a Sichuan restaurant, I will definitely not agree, the Sichuan restaurant is not a good place, Zhao Pengcheng turned out to be the food consultant of Haicheng Hotel, and I am on par, he has lowered his status to entrench in the Sichuan restaurant for more than ten years, and he has already turned the Sichuan restaurant into his world, and you can't get a head out as a female chef there." Now since Zhao Pengcheng himself recommended you to go to the Sichuan restaurant, you will go, you must go, Zhao Pengcheng will definitely teach you good things if he appreciates you, and his apprentice is no worse than mine. ”

Sun Fugui is notoriously good to his apprentices, and now for Gong Baorou to let go of his resentment against Zhao Pengcheng, he gives Jian yì to the point.

Gong Baorou nodded: "I know." "I didn't expect Sun Fugui to be very open-minded. Gong Baorou thought so, but was hit in the next moment.

"You have to study hard, study hard, I want to see what kind of expression Zhao Pengcheng will have after knowing that his unique skills have been learned by my apprentice!" Sun Fugui looked at Gong Baorou viciously, "Don't say that you are my apprentice, you just follow Zhao Pengcheng, do you hear?!" ”

Gong Baorou felt that a row of black lines were about to appear on her head. It's really right to say that Sun Fugui is an old naughty boy. Even Zhao Pengcheng has a bit of a psychological reverse, is it true that top food consultants are like this?

"Okay." Gong Baorou is not a fool, for her own best interests, after knowing that there is a gap between Sun Fugui and Zhao Pengcheng, of course she wants to pretend that she has a general relationship with Sun Fugui, lest Zhao Pengcheng is unwilling to teach herself, or teach her unwillingly, which is not what she wants.

It was already evening when she came out of Sun Fugui's house, and Gong Baorou called Zhao Xiuxiu to explain the situation, because Sun Fugui was too enthusiastic, she had to have dinner here and then go home. This dinner was the best Gong Baorou had ever eaten in her life. Although Sun Fugui himself can't cook, he can't stand up to having four apprentices with top-notch cooking skills. Braised cuisine, Sichuan cuisine, Zhejiang cuisine, and Cantonese cuisine, there are four cuisines in one dinner, and the signature dishes of these four cuisines are also served one by one, but some are covered with lids, and you can smell the fragrance but you can't see it.

Sun Fugui looked at Gong Baorou and smiled proudly: "I'll test you now, let's try this dish first, guess which dish it is." ”

It turned out to be like testing me to recognize food, which didn't bother me. It's hard for me to guess what's in the dish, but even if I haven't tasted it, isn't there a superability? What's more, her mouth will also taste all the world's delicacies in the future, and there are very few that she can't taste.

Gong Baorou pursed her lips and smiled, closing her eyes. Sun Fugui put a chopstick in her bowl, and when she ate it for the first time, she knew that this was the signature dish of Sichuan cuisine, dried braised fish.

Dry-braised fish has become a bright pearl in Sichuan cuisine because of its crispy flavor, soft meat, and slightly sweetness. We know that when cooking other fish dishes, such as watercress fish, braised fish, etc., after the fish is ripe and put on the plate, the soup in the pot should be hooked into the appropriate amount of water starch to make the juice adjust and poured on the fish to achieve the purpose of thick juice and thick flavor. The "dry" roasted fish is different, after the fish is cooked and put on the plate, the fish juice in the pot is not thickened with water starch, but the juice continues to boil, and when the water will be dried and the remaining oil is spit out, the juice is poured on the fish to make the taste of the fish thicker, this method is called "natural thickening", which is the difference between dry roasted fish and other fish dishes.

This texture, which is stronger than other fish dishes, makes Gong Baorou eat it as soon as you eat it.

"This dry roasted fish is good, it's made by the third senior brother."

"Little junior sister is so smart." Li Zhanpeng said with a grin. This dish is also one of the home-cooked dishes, and it is not surprising that it will be tasted.

Gong Baorou also tasted the next few dishes one by one, and finally, Sun Fugui coughed and said, "The last dish, Arou will try it." ”

Gong Baorou ate a few bites and had a guess in her heart: "It's Demolly stewed fish." ”

"You know that, too?" Zhou Cang shouted, "Little junior sister makes us have no sense of accomplishment at all!" ”

Demoli's fish stew is a famous dish of Longjiang cuisine, and Gong Baorou rarely eats it, but this time it tastes like tofu and vermicelli, and the taste of the fish is also very delicious. The word "Demoli" is a transliteration of the Manchu word "ferry", and the origin of this dish is Demoli Village, Yihantong Township, Fangzheng County, a suburb of Harbin, and has a history of more than 100 years. Since the village is bordered by the Songhua River in the north, the villagers here mainly rely on fishing to make a living when there are many fish. In the early 80s of the 20th century, an old couple in the village opened a small restaurant on the side of the road to entertain passers-by who stopped to eat on the road. They stewed local live carp with tofu and wide vermicelli, and it was delicious, and the recipe of the later dish spread far and wide. I remember that at the beginning, Gong Baorou directly called this dish a stewed carp with a lot of vegetables.

Demoli fish stew is the façade dish of Northeast cuisine, and many restaurants in Northeast China have a mediocre taste, but it is a dish of Demoli fish stew that is well done, and the customers are also rolling.

"Okay, it's really a family history." Sun Fugui directly understood this as Gong Baorou's tutor.

Gong Baorou didn't explain either, which couldn't be explained.

"Aren't you going to a Sichuan restaurant tomorrow, study hard, this is a rare opportunity. Zhao Pengcheng, that guy also has two brushes, and I can't spare you if you don't learn his unique skills. Sun Fugui patted Gong Baorou's shoulder with a sinister smile.

Gong Baorou sighed helplessly. It's just an old kid.