With the conversation, Miao Yinyin seemed to have opened the chatterbox.

Her family conditions are not bad, her father is the deputy director of the local machinery factory, her mother is the women's director of the street office, the first sister is the first, the next brother is the first brother, because her father's old rival is closely watched, so there is no way, go to the countryside to come here.

They talked about Dong'an chicken, stir-fried meat with chili, and the famous stinky tofu, as well as chopped pepper fish head, whether it was a snack or a big dish, they were all included in their topic.

Just chatting, the person next to me felt that something was wrong.

Why did their stomachs start rumbling again after breakfast?

They looked at Su Qingfeng and Miao Yinyin and couldn't help but fall into deep thought.

After a while, they simply joined the conversation.

"Who said tofu brains should be sweet?? Can you still eat that? Of course you should eat salty! ”

“……”

"I object, zongzi dipped in sugar is the first in the world!"

"Nonsense! That's because you haven't eaten salted egg yolk pork zongzi! You can't appreciate the oily egg yolk at all, and the moment it collides with the fat and lean pork, it can be so delicious that you can eat three in a row. ”

After speaking, the atmosphere was silent for a while.

Now that they are far away from home, let alone eating three zongzi in one go, I'm afraid they won't even be able to eat one zongzi.

Seeing that the atmosphere was a little silent, Su Qingfeng took out a piece of paper and a pencil from his small satchel and handed them to Li Jing beside him.

I only heard him smile and speak: "We all come from different places, and getting together is also fate." It is better to write down the contact information between ourselves and our family on a piece of paper, so that if something happens in the future, it is also convenient to contact our family. ”

At first, there was some hesitation.

But after thinking about it, Su Qingfeng was a cook in a state-run hotel, and he didn't have to calculate anything about them.

Besides, everyone is in other places, if something really happens to them, won't they be able to contact their families?

At this time, this piece of paper full of contact information will come in handy.

The paper was passed down in turn, and these educated youths from the city, those with better conditions, and even dual-income families.

Judging by the information they wrote, it was either a textile factory job, or a machinery factory, a food factory, or even a hot steel mill.

These...... It's all about connections!

By the time the paper returned to Su Qingfeng's hand, it had already filled a page.

Li Jing looked up and couldn't help but widen his eyes.

Doubts suddenly rose in his mind.

Is he an educated youth...... Or is Su Qingfeng an educated youth?

When he came to the state-run hotel, Su Qingfeng said goodbye to the educated youth.

Their appearance was very different from the appearance they had seen when they first saw them in the ox cart when they came.

All of them smiled brightly and spoke in a warm tone.

Even Su Shuisheng, who was sitting in front, couldn't help but look sideways because of this scene.

He couldn't help but have a thought rise to him.

This old Su family's baby egg...... It's different.

……

"Knock knock."

Today's Lin Mingliang is still honestly chopping vegetables.

Li Gen was a little out of shape, and looked at Su Qingfeng with a vague gaze many times.

Su Qingfeng chopped vegetables and threw himself into the realm of selflessness.

Today he is responsible for making shredded pork noodles with pickled cabbage, which is pickled by the restaurant itself, and the shredded pork is also made of the best local pork, and the only thing that can do work on it is only "noodles".

Take the flour and an appropriate amount of salt and water and knead it into a dough shape.

In this process, the ratio of noodles to water is close but not more than 2:1, and the hand-rolled noodles will be soft and chewy.

When the noodles are finished kneading, let them sit for half an hour to relax.

Then, sprinkle with a little dry flour, pull out a piece of dough, roll it out into a dough sheet, repeat several times, and let it overlap one after the other, and cut it according to the noodle recipe and personal habits.

Because the shredded pork noodles with pickled cabbage are soup noodles, according to Su Qingfeng's personal habits, he chose to cut the noodles slightly thinner.

By the time all these preparations were completed, it was almost time for the state-run hotel to open.

"A bowl of shredded pork noodles with pickled cabbage!"

"Three taels of food stamps, one dime and six cents."

The voice from the front came, and when Su Qingfeng saw many small bubbles coming out of the bottom of the pot, but it was not completely boiling, he picked up a handful of noodles and shook them into the pot.

Lin Mingliang stood aside and saw clearly.

But it was precisely because of this that he was a little puzzled.

"Master Su, this water hasn't boiled yet, why are you just going to make noodles?"

Su Qingfeng said with a smile while stirring the noodles in the pot, "The noodles are wrapped in dry powder, if the pot is boiled under boiling water, it is heated too quickly, the noodles are easy to paste and stick into lumps, and the taste will not be good when the time comes." ”

Lin Mingliang understood.

I only feel that when Su Qingfeng talks about the way of cooking, he talks eloquently, just like a cultural person who has read books.

At first glance, it makes people admire.

Just as Su Qingfeng's words fell, Li Gen on the side glanced at him again.

In a few moments, a steaming bowl of shredded noodles with cabbage and pork was served.

The diners outside didn't pay attention at first, but as soon as he picked up the chopsticks and pulled them, he felt a difference as soon as the noodles were in his mouth.

Hey?

Has the chef of the town's state-run hotel changed?

That's a real ...... All right!

Diners don't have time to think more, so they start to bury their heads in noodles.

The noodles are soft and smooth, and they are very different from the sticky, soft noodles that you used to think of.

The pickled cabbage and shredded meat are still the taste in memory, just as delicious and delicious, and it can be seen that the old chef also has two brushes in his hands.

It's just that in this way, the new chef's awesomeness is even more revealed.

The diner muttered in his heart, when the next salary is paid, he will have to bring his mother-in-law and children out for a meal.

Big fish and meat can't afford to eat, everyone can always afford to eat a bowl of noodles once in a while.

Now it is just time for lunch, people come and go, and the state-run restaurant is gradually lively, full of fireworks.

A man walked in at the gate, wearing a black coat with a collar raised high to cover most of his face.

When he came to the counter, the first thing he said was, "What did Master Su do today?" ”

Chen Meilan was a little surprised.

Is Master Xiao Su's name already so loud?

There are even people who come to the store to eat the dishes he cooks.

Chen Meilan was amazed in her heart, and her face was still calm:

"Shredded noodles with pickled cabbage and meat, three taels of food stamps, one dime and six cents."

The man's shot was unexpectedly refreshing.

After he finished paying, he sat in a small corner of the hotel, his collar still covering most of his face, and he couldn't see his true face.

What a weirdo.

After Chen Meilan glanced at it, she also looked away.

Until......

"Shredded noodles with pickled cabbage! Whose shredded pork noodles with pickled cabbage! ”

The man stepped forward, took a bowl full of shredded noodles with pickled cabbage and pork, slowly and methodically stirred the cabbage floating on it, and then took out a chopstick noodle, blew it unhurriedly, and waited until the noodles were half cool before stuffing it into his mouth.

The moment he stuffed his entrance, his movements froze.