In this good restaurant, it seems that Zhang Longcha has absolute authority.

After a sigh, everyone in the restaurant looked at the first-class chef Zhang Longcha with shocked, puzzled and obedient eyes, and couldn't guess what the old man's words meant.

Come to think of it, it is clear that this old man is a chef who has been cooking Lu cuisine for 30 years, and he has won a gold medal with a signature sea cucumber, so why should such a chef admit it in front of a 20-year-old hairy foodie? And why do you say it...... I never know how to make Lu cuisine.

Facing everyone's questions, Zhang Longcha stood up from the rattan chair, first smiled at Li Chuanshui, and then told Li Dao: "This ...... Little sir, your knowledge, experience, and ability are more than the old man, if the old man continues to pretend in front of you, it will inevitably be a little disrespectful to the old man, but because of decency, why do the dishes made by me deceive the world, and why is it not Lu cuisine, or you will tell my apprentices and grandchildren! ”

"Well said!" Li Chuanshui nodded, and then said to the cooks: "Everyone, the dishes made by your old man are not Lu cuisine, but Beijing cuisine!" In the past 30 years, all the grilled sea cucumbers and even aquatic products made by the old man have been Beijing dishes! ”

Speaking of which, Li Chuanshui told everyone in detail that the so-called Jingkou cuisine, that is, the dishes on the Yanjing side, is a new dish that has only developed in recent decades after the late Qing Dynasty and the Republic of China.

In the history of the formation of Jingkou cuisine, it has a special relationship with Shandong cuisine, and the two are a bit like sons and fathers, so there is a great similarity between teachers, styles, dishes, and even dish names.

Because of this, many people can't tell the difference between Beijing cuisine and Shandong cuisine.

But in fact, a son is a son, and a father is a father, no matter who comes first or second, and what kind of relationship the two have, but since they have been separated, they are different things.

Speaking of this, Li Chuanshui gave an example: "Let's take the old man's sea cucumber as an example!" The grilled sea cucumber of Beijing cuisine is mostly used for the dried sea cucumber that needs to be soaked, which pays attention to the soft and glutinous flavor, the rice is oily, the taste is heavy, and the most important thing is to 'burst the sweetness', so the grilled sea cucumber in the Beijing cuisine is made of chicken soup (fire), and because the chicken soup is fresh and sweet, it should be eaten with rice, so that it can be chewy and less greasy. ”

At this point, Li Chuanshui also said specially: "When I read the introduction of the old man's propaganda, I found that you have been to many places to work, but you have never been to Ludi, probably because you are afraid of revealing your stuffing, right?" And the old man's sea cucumber must be served with rice, which proves everything! ”

After talking about the old man's sea cucumber, Li Chuanshui mentioned Lu Wei chop sea cucumber again: "Compared with the Beijing sea cucumber, the production of Lu Wei sea cucumber is completely different, because of the reason that Ludi is near the sea, so when picking up sea cucumber, the use of fresh sea cucumber, generally no need to soak it, in addition to Ludi less rice, so the sea cucumber made is salty and crispy, the taste is light, pay attention to the strength and freshness, 'burst crispy', the production must be made with lard broth, and it is used as a staple food rather than a side dish when eating." ”

After saying this, Li Chuanshui added: "Beijing-style sea cucumber and Luwei sea cucumber, in addition to the main ingredients used, are the same, in terms of taste, production, ingredients, and standards, there is no similarity, and our master Zhang sells Jingkou cuisine as Lu cuisine, this is not deception and stealing fame, what is it?" ”

After saying this, Li Chuanshui asked again: "I came here, the signboards I saw, the voices I heard, and the recipes I saw all said authentic Lu cuisine and sea cucumbers, but your old man made Beijing-style dishes, what is this not deception and stealing fame?!" ”

With Li Chuanshui's words, everyone was silent, and the original doubts, puzzlements, and commotion were instantly suppressed by Li Chuanshui's penetrating analysis.

Everyone present naturally understood why their old man said that he had "deceived the world and stolen his name", but even so...... There are still people who are not convinced.

Not long after Li Chuanshui finished speaking, the apprentice with a handkerchief standing beside the old man said blankly: "Master! The dishes you make are not Lu cuisine, why have you hidden it from everyone for so many years? ”

Listening to the question, Zhang Longcha sighed and said, "Hey! You don't understand! I'm in trouble! ”

While talking, Zhang Longcha told his apprentice that when he was an apprentice, Jingkou cuisine was not recognized by the industry because of its strong regionality and low popularity.

Later, the old man's fame grew, naturally everyone thought he was the chef of Lu cuisine, the old man was hindered by the economic benefits and the requirements of the hotel, and he never revealed his true learning, but he didn't expect this concealment to be thirty years.

After saying this, the old man sighed and said: "There is a gang within the cook, at the beginning, Jingkou cuisine was weak, I said that I was a chef of Jingkou cuisine and no one used it, and when I became famous, I wanted to change it back, and I would be scolded as a traitor, so ...... I became a fake Lu cook. ”

The old man explained his hardships, but he didn't expect that the apprentice next to him still refused to give in.

Unconvinced, he glared at Li Chuanshui, who was understanding and smiling, and said, "Master! Even so, we can't throw in the towel! There is no national standard for this grilled sea cucumber, let's say what it is! This man is messing around and making trouble! Kill him! ”

Listening to this apprentice's decision, many of the cooks present also agreed, and Li Chuanshui listened to it in his ears, and his face instantly turned cold.

Li Chuanshui understands that these people are "hob meat", and this shouting is a prelude to shamelessness and want to be rough! After a slightly cold face, Li Chuanshui regained his calm expression, and then he slowly moved the hidden needle hidden in his sleeve into his two fingers, ready to "sting".

Looking at these self-defeating guys, Li Chuanshui excitedly felt that this was the right time to test his pogo needle and blood poison, how much attack power he had!

The cooks are shameless, Li Chuanshui is hiding the murder needle, but just when the two sides are tense and out of control, the famous chef Zhang Longcha, who told his life experience, yelled again!

"Presumptuous!" As Zhang Longcha spoke, he suddenly slapped his personal apprentice.

Then he looked at the five-fingered mountain on the apprentice's face, and asked angrily, "Shouting nonsense, when my master is dead?" Open your mouth and talk nonsense, do you think you mean Li Si who is a deer and a horse?! Is there a little respect for the guests! ”

The old man's behavior quickly stopped the commotion among the cooks, and also made Li Chuanshui's heart stunned...... Admiration.

Obviously, compared with his apprentices who only care about fame and petty profits, this old man is the "Big Taishan" who can afford to let go.

After a roar, the old man said to his apprentices in a serious voice: "You 'juniors' remember! You are cooks, your food and clothing parents are diners, and people are mutual! If you don't have good diners, how can you be a good cook? If you want to sell it for money and become famous by doing something casually, you might as well feed the pigs! ”

After saying this, the old man waved his hand at Li Chuanshui in front of him and said, "This little brother is the person who knows how to eat in the past 30 years!" He pierced what I wanted to say for 30 years but didn't dare to say! I admire it! ”

While speaking, Zhang Longcha Zhang walked over to Li Chuanshui, raised his hand respectfully, and said excitedly: "My master said that when a celebrity chef meets a gourmet, it is like Yu Boya and Zhong Ziqi, and Guan Zhongzhi is indispensable to Uncle Bao!" Today, I Zhang met the person who knows the strings, and I am very excited, please ask the little brother to accept my Zhang gift! ”

While speaking, Zhang Longcha was extremely excited, and he was really respectful, bowed to Li Chuanshui, hugged his fists, and bent down to salute.