"Let me ask you, if it weren't for Master Zhang's lifelong knowledge and support, how could you outshine others in terms of dishes? Master Luo, he is the authentic descendant of Zhengmingzhai. He has been making pastries for many years.

Has this craft become your specialty?"

"Aren't those noodles of yours the result of stealing the old noodles from Fengze Garden? Not to mention your steamed buns. If you hadn't been able to sell banquets for thousands of yuan and use the extra shark fins, you'd be jumping over the wall.

With such a seafood dish as stuffing, how can you compare with other people’s pork buns? Are you embarrassed to brag about this?"

"Finally, the most important thing is that you pay a lot of money and use experienced chefs. Except for you, other chefs don't do a good job. Can your Taohuafan be compared with Kangle Restaurant?

Because mice give birth to pups, and one litter is worse than the next. Even so, no matter how good the 'Peach Blossom Pan' you make there is, can it compare with the one made by Master Chang Jing himself? Even Master Zhang would not dare to say such a thing."

"I'm not afraid to tell you that one day in the first two weeks, Master Zhang invited me to Dongzhimen to eat a local snack - stir-fried mutton dumplings. We went to a small restaurant and couldn't even see the signboard clearly, but there was something close to...

The places outside the city have been open for decades. The fried dumplings are so delicious that even the gods must surrender. Master Zhang said that he has been eating here since it was a wild tea house. The chef who makes fried dumplings is the former owner of the small shop. He

It’s been fried for thirty years.”

"The fried dumplings there are very different from those in Mujiazhai in the past. There is only one skill, and the aroma comes from the green garlic that is cooked with the mutton. Master Zhang told me that the green garlic here is grown by himself, and it has always been delicious.

It's eaten and pulled out right now. Although his own cooking skills are decent, he can never cook such neat gnocchi. He can't cook it at the right temperature to drizzle out such balsamic vinegar."

"Master Zhang said so, why are you so crazy? You should be humble and think carefully about how to continue to improve the quality of your own dishes. For example, Master Luo will be in worse and worse health in the future and will not be able to serve you.

What should I do if I make dumplings? To use another analogy, in the future, other restaurants will also start selling braised pork rice and sour soup. Will it still look like you are outdone? How many young chefs are there in your restaurant who are diligent and willing to learn? Just don’t care about anything.

Let's work together. After a long time, all the master chefs with specialized skills will retire and the manpower will be exhausted. What will you do? Can you still have an advantage in the taste of the dishes? You are too optimistic.

Already."

"I'm not even afraid to tell you that Goubuli, what you ate today is quite good. When I taste it, it actually tastes not as good as it used to be. It may not be that the masters with really good skills have retired, or that the big pot is feeding lazy people who like to make do.

The reason for the matter."

I have to say, Master is still Master.

Kang Shude's words really hit the nail on the head and hit the nail on the head.

Ning Weimin felt as if he had received an enlightenment and had a profound enlightenment in an instant.

He gasped, his mind racing, thinking about it.

After a while, he went to find a long-distance phone and called Qiao Wanlin.

For no other reason, he wanted Qiao Wanlin to help contact the service bureau in Jinmen and invite the master chef from Goubuli, as well as the master chef who knew how to make ear-eye fried cakes, Guifaxiang twists, pancakes and fruit, and crispy rice dishes to come to Beijing.

Come to Tan Gong Restaurant for at least three months of "technical exchange".

At present, we can put aside the shortcomings of grasping everything at once, and there is no need to worry about how to solve the problem of mixed and divided industries.

Ning Weimin believes that there should still be time to slowly figure out the solution by adjusting the kitchen structure and personnel benefits.

However, the catering industry has not yet been commercialized and these old chefs have not retired yet, so the opportunity is rare.

He should try to get the "Three Wonders of Jinmen" in his own hands first and move them all to Tan Palace.

He also wants to try his own fresh steamed buns.
Chapter completed!