Hearing that something was lost in the restaurant in Yin Wujia, Zhao Haipeng's first reaction was...... Rejoice!

Back then, this guy in Yin Wujia was snarky and mean on weekdays, he loved to be drunk, relying on himself to be the abbot and the old lady, and he was embarrassed and tricky with his subordinates everywhere, and he had just returned from the Great Hall of the People at that time, and the whole person was holding back his anger, and he beat people at every turn. Pen % fun % Pavilion www.biquge.info

In this regard, the guys in his hotel complained a lot, and the people also walked one after another, if it weren't for the fact that he could practice and learn the true skills of the Five Organs Temple, the old Zhao brothers would probably have left.

Because of the above reasons, Lao Zhao was very gloating about the loss of things in Yin Wujia Hotel, so he hurriedly asked his brother what was lost in Yin Wujia? Why did he insist that he was a "house thief"?

In this regard, Zhao Haiyu replied to his younger brother that there were not many things lost, mainly lard and a large jar of honey, but the things that were done were lost, because there was a big family that made children's 100 days of wine that day, and asked for "salt and pepper elbows" and "marinated dried tofu".

And these two dishes can't be made without honey.

“...... Usually the condiments are at hand!Who would think that someone would steal it!" Brother Zhao Haiyun shook his head and said helplessly: "As a result, I couldn't find anything when I was cooking, and I was completely blind, and I used brown sugar instead, how to eat it, how to eat it, how not to taste, then not scolded by customers......

After saying this, Zhao Haiju complained for a long time, saying that the money was not lost, the goods were not lost, but only lard and honey were missing, this must be a gluttonous thing that can't control the three corpse worms in the stomach!

How smart Zhao Haipeng is, after listening to his brother's complaints, his first reaction was to feel this matter...... It is likely that Jin Qiaoqiao did it.

Lao Zhao knew very well that among the things that Jin Qiaoqiao treated for his knife wounds, the main part was lard ointment, and the ointment was mixed with many pale yellow fishy sweet things, which were obviously honey.

And Jin Qiaoqiao just gave Zhao Haipeng such a thing yesterday, and the next day the boss lost the goods in the hotel, which is too much of a coincidence......

That night, Zhao Haipeng tossed and turned because of this incident, and it was difficult to sleep, and as soon as he finished school the next day, he went to the hotel in Yin Wujia, wanting to ask Qiaoqiao to explain the matter.

However, after arriving, the cook in the Yin Wujia Hotel told Zhao Haipeng that Jin Qiaoqiao had already left, even left Lubei, and might never come back.

"As for it?" Zhao Haipeng almost jumped up in anger after listening to his man's words.

Thinking about it, it was just a jar of honey stolen, and it was fired without even asking, and it was too damaging to say it.

Besides, Jin Qiaoqiao's family background Zhao Haipeng is clear, she has nothing in her family except a mother, if it is not forced to do nothing, it is impossible for the family to let an underage girl come out to work.

is reasonable, Zhao Haipeng feels that Yin Wujia is too ruthless.

Immediately, Zhao Haipeng, who has been in the "rivers and lakes" all the year round, was angry, and was about to rush into the back kitchen to find the Yin Wujia theory, but was stopped by his brother Zhao Haiyun.

“...... Why are you stopping me?!" Zhao Haipeng was extremely dissatisfied and said: "There is a wrong, there is a debtor, Qiaoqiao's matter is from me, I will carry it, and let Qiaoqiao get it back." ”

"It's not because of the honey!" Zhao Haiju stopped his younger brother and told him: "The reason why Yin Wujia expelled Qiaoqiao is because he knows that Qiaoqiao has a father, named Jinda!"

"Expelled Qiaoqiao because of her father...... Zhao Haipeng scratched his head and said: "Qiaoqiao's father died early, everyone knows it!"

"Hey!" Zhao Haiyun said helplessly: "I don't blame you for thinking like this, but when you know what kind of person Jinda is, you will understand Yin Wujia's intentions." ”

As he spoke, Zhao Haiju told his younger brother about Jin Qiaoqiao's father's various bad deeds.

It turned out that Jin Qiaoqiao's family didn't look at it now, but ten years ago, it was also the Huaibei and Lunan regions, and they were dominant.

At that time, the Jin family was the chef of the White Dragon Hall of the Five Organs Temple, and it happened that his father, like Yin Wujia, was the chef of the Sichuan Cuisine Xiaohe Gang, and he was one of the first chefs to come out of the White Dragon Hall after the reform and opening up.

Moreover, Jinda is bolder, more careful, and financially minded than Yin Wujia.

After Jinda came out of his hometown in southern Sichuan, he was very good at taking the "hitchhiking" of foreign businessmen, and successively cooperated with the restaurant company of Benduojia, learned from the experience of others, and opened several chain stores operating Sichuan cuisine in Ludi and Huaibei, not only standing in Huaibei, but even opening the store to the Chinatown of South Korea and Japan.

But this Jindajin abbot, but later did business dizzy, after a long-term cooperation with himself, he ignored the rules of the Five Organs Temple and the precepts of the ancestors, and actually committed a taboo for the sake of immediate interests.

He became a traitor and sold many secret seasoning recipes to Yue himself.

Among them, there was one thing that caused a huge shock to the catering industry at that time.

Speaking of this, Zhao Haiju sighed: "Among the things sold by Jinda, there is a kind of Sichuan cuisine...... Recipe for bean paste. ”

"Douban sauce?!What kind of mapo tofu is used?" Zhao Haipeng was stunned and said: "It's ridiculous, isn't it?

Facing Zhao Haipeng's youth and ignorance, his brother Zhao Haijun shook his head and told him: "You are young, there are many things you don't understand, often a seasoning or a secret recipe can determine the life and death of an industry." ”

While speaking, Zhao Haiju told his younger brother all the knowledge in this bean paste.

It turned out that the time when Sichuan cuisine entered the book was around 1950, and it was spread by Chen Jianmin, Chen Hailun and other "great abbots".

At that time, because Sichuan cuisine contains the multi-flavor philosophy of "sour, sweet, bitter, spicy, and salty", coupled with the novelty of taste, it was very popular with all walks of life, and even Roppongi, Ximending and other places, there was a phenomenon of queuing to eat Sichuan food.

Later, Sichuan cuisine entered the house, and the most representative dishes such as "mapo tofu" and "boiled fish" were once made famous by Erchan and entered the restaurants of the Ministry of Foreign Affairs, and became the delicious dishes of the prime minister's royal family such as Takeo Miki and Masayoshi Ohira.

Sichuan cuisine is delicious, so I naturally have a lot of people who follow the trend, but I don't do it as well as the overseas Chinese time-honored brands in Chinatown, and some people even secretly went to the mainland to learn art, but when I returned to the island country, I found that the same method made something was not the same taste at all.

In this regard, I said that I did not understand it very much, and even a large restaurant chaebol launched a special investigation.

The hard work paid off, and after some investigation, they finally found the problem.

It turns out that among the raw materials for making Sichuan cuisine, there is one thing that cannot be solved in the local area, that is, the iconic Sichuan cuisine, a variety of secret recipes.