After coming out of the Seine River Restaurant, Sikong Yao's mood has been very low, and without saying a word, she walked straight to Sikong Road's car. Updates are the fastest and most stable

Sikong Lu sat in the driver's seat and asked, "Xiao Yao, shall we go back?" ”

"......" didn't seem to hear Sikong Lu's words, Sikong Yao only cared about what he was thinking.

"Yao? Xiao Yao! Sikong Lu raised his voice, which attracted Sikong Yao's attention.

"Ah...... Oh, good......" Sikong Yao didn't think much about it, just said a few words indiscriminately.

Sikong Lu sighed and said, "Xiao Yao, don't think so much. Don't force yourself if you don't like it, Minghe Restaurant will always be your solid backing, and my brother will always protect you. ”

"Hmm......" Sikong Yao thought thoughtfully, although she said so, she still remembered what happened today in her heart, and what Ke Yundan said lingered as if it was rooted in her mind.

Master Chef and Greedy Key, two of the top mystical organizations in the food world, unheard of, suddenly appeared in her world. The impact of her is not just as simple as her mother's past......

Sikong Yao thought in her heart: "I'm also a cook......

Sikong Yao sighed, not knowing how to face the series of things that would happen next, "Holy Food Heart Opening Ceremony...... Third place...... The future of humanity ......"

It is indeed too heavy for a young and lively girl to bear all this. Inadvertently, Sikong Yao found that she was no longer just cooking for simple happiness, and she was carrying too much on the road, so much that she could no longer find the enthusiasm she had when she first cooked.

Suddenly, the voices and shadows of some people appeared in her mind, so real and nothing, she was confused. Just shake your head vigorously. Disperse those disturbing images.

"Brother, let's go back." Sikong Yao looked out through the glass window again, and the signboard of the Seine restaurant was still so dazzling and romantic.

Sikong Lu nodded. Slowly drive the car away from the food street and drive to the business that carries the family's mission - Minghe Restaurant.

The car on Sikong Road is like a pass. When the caretaker of Minghe Restaurant's parking lot saw it from a distance, he immediately prepared a place for it.

In the greeting voice of the welcome lady, Sikong Yao followed Sikong Road into Minghe Restaurant. It was already twelve o'clock in the morning. The store has also closed, but there are often guests from afar, and Minghe Restaurant also provides accommodation services, so the welcome ladies are 24-hour rotation couples.

Sikong Lu asked casually: "What about Tang Yuan, let him Zhang Luo order something to eat." ”

When the lobby manager saw that the president was back, he immediately greeted him with a smiling face. He even bowed and responded: "Hello President Sikong, I'll immediately ask the kitchen to bring you some food." ”

Eating a sandwich in one night is far from enough for a man, and when he returns to Minghe Restaurant, the first thing Sikong Lu does is of course to entertain his stomach.

Although the restaurant at home is clear, Sikong Yao still looks up and down at this Shenzhen branch. As a branch of the gastronomic capital of Guangdong, the décor is even more chic, with an area dedicated to seafood, which is full of expensive seafood. Take a closer look. Each lobster has to be five catties to say the least, and the price is as high as 1,000 yuan.

The decoration of Minghe Restaurant adopts a very atmospheric style, showing the elegance and interpretation of European style. It fully embodies the quality of life in the neo-baroque style, simple atmosphere, low-key luxury, so that people can enjoy fun, feel comfortable and satisfied, experience the value of happiness, and bring a new life experience.

At this time, a person came out of the kitchen, dressed neatly and neatly in standard chef clothes, and this person was the chief chef of the Shenzhen branch of Minghe Restaurant. Tang Yuan.

Tang Yuan was nearly fifty years old, and his figure was not burly. Or maybe it's a little thin, but the muscles of the hands are very clear. At first glance, it is a form that has been practiced for a long time. As soon as Tang Yuan appeared, Sikong Yao could feel an aura that belonged to the culinary master.

Seeing Tang Yuan, Sikong Lu opened his mouth and said, "Head chef, how is the business in the store recently?" ”

Tang Yuan said lazily: "It seems to be not bad." ”

"Like? What is the meaning? Sikong Lu's brow furrowed slightly.

Tang Yuan said self-deprecatingly: "Now the work in the kitchen is handed over to those newcomers, and I am just drinking tea on the side." ”

Seeing that Sikong Lu was a little displeased, Tang Yuan turned to ask, "President Sikong, what are you going to eat today?" ”

Sikong Lu responded: "Naturally, it is your best dish, lobster cuisine." ”

Tang Yuan sighed helplessly and said, "It's so late to toss my old bones." ”

Sikong Lu smiled: "Haha, the head chef just likes to joke, if you collapse, our store will have to follow." ”

Tang Yuan walked towards the lobster breeding pond and said: "You can't say that, old is old, I can't keep up with the footsteps of young people, now is the era of the new generation, and this world will be handed over to them sooner or later." ”

Sikong Yao followed Tang Yuan with Sikong Lu, looking at the energetic seafood, and he unconsciously became cheerful.

Sikong Lu said: "The head chef's words are wrong, young people are still inexperienced, and the road they have traveled is too short, and there is no way to get in touch with the essence of cooking, and the seniors are still the seniors." ”

Tang Yuan put his hands under the water, skillfully scooped up a lobster, and said, "The newcomers are not simple, they can master my dishes as long as they watch them once, and they can also imitate seven or eight points of god." I'm going to be a hands-off shopkeeper in a month or two. Five catties and six taels, enough to eat, right? ”

Tang Yuan walked to the kitchen with a lobster in his hand, Sikong Yao followed curiously and asked, "Chef, how do you know that this lobster is five catties and six taels?" ”

Tang Yuan raised the shrimp head and said, "There are tens of thousands of lobster dishes I've made in the past few decades, how could I not know." ”

Sikong Yao smiled: "Then aren't you a lobster cooking master?" ”

Tang Yuan shook his head and said, "The master of cooking is not worthy, and I only have this dish left to feed my old bones." ”

Sikong Yao responded: "Chef, you are too modest, you look like you are only forty years old at most, and you are at the peak of your career." ”

Tang Yuan waved his hand and said, "What's the peak, I'm about to retire, don't coax me." ”

Sikong Yao disagreed, and continued: "Retirement is not the same thing as cooking, a chef can be a profession or an identity, even if you are retired, as long as you can maintain your passion for cooking, you can continue to be a chef." The chef's skills do not diminish with age, but rather become more proficient as a result. ”

Tang Yuan was a little moved by what Sikong Yao said, and his heart seemed to have untied a knot, but he still said helplessly: "What's the matter, people will only remember Tang Yuan's lobster cuisine, and when they mention lobster cuisine, they will think of Minghe Restaurant." They will only say that the lobster dishes of the restaurant are delicious, and they will never say that they are Tang Yuan's lobster dishes. ”

Sikong Yao quickened his pace and walked in front of Tang Yuan, took the lobster in his hand and raised it high, and said: "This is a mistake, people like this lobster dish, not because this dish belongs to Minghe Restaurant, people come to Minghe Restaurant because of this lobster dish, but because of Minghe Restaurant and like this dish." In other words, it's not the Minghe restaurant that really attracts people, but the lobster dishes. It is the skill and taste of this lobster dish itself that captures the hearts of diners, and the most important thing in the dish is the heart. ”

Tang Yuan's feet stopped, and suddenly he was empowered, and laughed loudly: "Hahaha, I see, it turned out to be my uncle's lobster cuisine that won the hearts of the people." ”

Sikong Yao nodded and responded, "Yes, it is Minghe Restaurant that is famous because of your lobster dishes, not because your lobster dishes are famous because of Minghe Restaurant." ”

Tang Yuan laughed and said, "Hahaha! That's right, that's right! My lobster dishes are the best. Tang Yuan laughed out loud, as if expressing the depression in his heart, and continued: "The little girl can speak, come, old uncle, I will teach you a hand, you watch." ”

Then Tang Yuan twisted the pincers of the lobster with his left hand and leaned against the shrimp head, and his right hand leaned against the knot body to move to the head, and then said: "To pick a lobster, you must pick a fresh and large one, the surface must look bright, and the shrimp shell must also be stiff, especially the tentacles must be complete." In addition, if it is a female shrimp, the dish will taste even more delicious. You see here, under the head and body connection of the shrimp, there is a pair of small triangular spines on the skin, which is the logo of the female shrimp. ”

Sikong Yao nodded knowingly, keeping what Tang Yuan said in mind.

Tang Yuan saw that Sikong Yao was so humble and studious, and he was also happy, and said: "It's rare for a young man to be so modest and studious, uncle, I'll teach you a few more hands, come with me." ”

Hearing the chef's hearty laughter, the chefs in the kitchen were all talking, saying, "Why is the chef so happy today, and he is so interested in teaching people to cook?" ”

Someone commented, "No, the chef hasn't been so happy for a long time since those new arrivals." ”

Hearing the gossip around him, Sikong Yao looked at Tang Yuan's back as he walked towards the chopping board, and felt a little tired and old.

Tang Yuan saw that Sikong Yao didn't follow, and said, "Little girl, go sit outside, there is a strong smell in the kitchen." ”

Sikong Yao looked at Tang Yuan's posture of swinging the knife a little down, and couldn't bear it, but said: "Okay, this is your stage alone, there will always be people looking forward to your performance." ”

Tang Yuan raised the knife for a slight pause, then Sikong Yao turned around and left, there were three loud laughs from the kitchen, and then the knife flashed, and the lobster had been dissected. (To be continued.)