Chapter 110 Master Quan’s Craftsmanship Chef Quan is indeed a professional chef, he can match all kinds of dishes well. From the appearance point of view, it is not as good-looking as later generations, but it tastes good and is authentic Shandong cuisine. There aren't so many fancy things. Speaking of fancy things, Zhou Yimin was reminded of the so-called Michelin chefs in later generations. Finally, netizens summarized: large plate, small portion, spread with sauce, and grass. It seems that by doing this, the whole dish becomes more upscale. Zhou Yimin strongly agrees with the netizens’ summary. That’s the case. As for whether it tastes good or not, that’s not important at all. Michelin even has a chef rating system to evaluate Chinese chefs and cuisine. What qualifications do they have? They even brag about their knife skills. Comparing knife skills with Chinese chefs is so funny that it's enough to make you die of laughter. But many Chinese people are also bragging about it, and the ones who brag the most are the Chinese people. It’s fine to brag about Michelin, but they also want to step on Chinese chefs, cooking skills and food. Little did people know that Michelin was originally a company that made tires, which has nothing to do with cooking.
It's completely an amateur's commentary on experts. But it has to be said that Michelin understands marketing. It is said that in 1900, there were only 3000 cars in the whole of France, and at most, only a few tires were sold in a year. Therefore, Michelin came up with an idea, which is to encourage car owners to travel longer distances, so that the tires will be scrapped faster, thereby promoting the sales of their own tires. Later, Michelin launched the Michelin Guide, which contains all kinds of delicious and fun things. To everyone's surprise, the Michelin Guide was immediately well received by the public as soon as it was released. Afterwards, Michelin struck while the iron was hot and, in order to improve the quality of this book, established strict restaurant review standards and even hired people to conduct undercover visits to hotels and evaluate them. They began rating restaurants from one to three stars. A one-star restaurant is a good restaurant, a two-star restaurant is a restaurant with superb cooking skills that you have to go out of your way to go to, and a three-star restaurant is a restaurant that is worth traveling thousands of miles to eat at. The purpose is to get car owners to drive farther so that their tire business can improve. "Master Quan, this is your cooking skill." Zhou Yimin raised his thumb. Master Quan was very proud when Zhou Yimin praised him, but he said modestly: "These are the most basic things in our line of work! From..." He began to talk about himself, how old he was when he started learning, how he first cut vegetables and then flipped the wok, and in total he worked as an apprentice to his master for several years. Only when the master was satisfied did he start to teach them how to cook. In short, many people can't make it in the early stages. After all, you are almost working for the master for free, and your income is not completely zero, but it is just pitifully small. In this situation, very few people can persevere. “It took me three years to master knife skills,” Master Quan sighed. Cut cabbage, radish, etc. until you become numb. It is said that a good cook will not panic even in bad years. But how many people know the hardships that cooks have to endure? As he spoke, Master Quan couldn't help but smash some garlic with a kitchen knife and demonstrated it to Zhou Yimin and others.
Kitchen knives these days are made of real materials. If you smash garlic, you can break the knife. Zhou Yimin couldn't imagine how people would criticize or even beat up the people who sell kitchen knives. How can it be like the kitchen knife of a certain Quan in later generations? It broke when smashing garlic, but he still insisted that smashing garlic was wrong and that the Chinese people's thousands of years of cutting vegetables was also wrong. In short, China’s thousands of years of culinary skills have been denied. Let’s take Michelin as an example. It's so funny. Please! Before you start to criticize, please understand what Michelin does. When the Chinese play with kitchen knives, let alone Michelin, the whole of Europe eats like beasts, right? Why praise Michelin when there are so many other things to praise? Do they have knife skills? Can they cut vegetables? The knives are divided into very specific categories, with special knives for cutting, chopping, slicing, and even peeling. It looks very professional, but it is actually very troublesome. It's something that can be solved with just one knife, but you have to bring a bunch of knives to deal with it. In the evening, an old man from Yard 55 and others also came back. They did not come empty-handed, they all brought one or two bottles of wine, including Fenjiu and Erguotou. There were five tables in total, with exactly five fish, all braised. There was a big pot of pork stewed with vermicelli, so much that everyone in the courtyard, young and old, could have a bowl. "Come on, let's have a drink to celebrate Dazhong moving into our courtyard. From now on, we'll be in the same courtyard and help each other when we have difficulties..." Uncle Niu, as the eldest uncle, raised his glass and spoke first. As for the house, no one is allowed to talk about it anymore. Everyone was very sensible. Zhou Dazhong had the support of Zhou Yimin and Director Li of the Street Office. No one would think of causing trouble or ostracizing him. Besides, they are all very nice people, so they will treat everyone to a meal. Anyone who still says those words is ignorant. "Uncle No. 1 is right!" Uncle No. 2 and Uncle No. 3 echoed. All three uncles said so, and everyone expressed their opinions. In fact, Zhou Dazhong understood that everyone was doing this more out of consideration for his sixteenth uncle. A child was too anxious to eat fish and accidentally got a fish bone stuck in his throat. The adults took out some vinegar and asked him to take a sip of it to soften the fish bone, and then he took a big bite of the steamed bun. Nowadays, this is basically the way to deal with fish bones. If you want to be more rough, you can just save the vinegar and eat a few big mouthfuls of rice. How can we be so hypocritical like some people in later generations? We have to go to the hospital even if we get a fish bone stuck in our throat or a cut on our hand. It is really as netizens joked: go slowly, the wound will heal. "Eat slowly, and children should be careful when eating fish." Zhou Yimin said to everyone. I'm not telling my children not to eat fish. There's no need to stop them from eating fish just because they might choke on it. After eating and drinking, there were still some leftovers. Zhou Yimin did not make a decision for Zhou Dazhong about the leftovers. But Zhou Dazhong thought, since he had already eaten so much meat, he wouldn't care about the leftovers, so he just let the aunt and the others share it. The aunties were very happy and helped to clean up the mess.
Zhou Yimin patted him on the shoulder and said, "Don't worry too much about those things. I'll talk to you about something tomorrow, so don't rush to go to work." It’s time for Zhou Dazhong to start “making money” for him. "Okay!" Zhou Dazhong nodded. Seeing that Uncle Sixteen asked him to do something, he not only did not feel it was troublesome, but was very happy. Just as his mother said, it was his honor and blessing to be able to do something for Uncle Sixteen. I have to trouble Uncle Sixteen for my eldest sister’s job! Zhou Dazhong's mother and sister did not go back. They planned to spend the night here and go back tomorrow. I have asked people in the village to help look after the little one at home. After the residents returned, they talked about the information revealed by Zhou Yimin, that the noodle factory might be recruiting workers. Thanks to brother h79466516 for the 300 reward and brother who loves sparkling water for the 100 reward! (End of this chapter)
