Because of National Day, Yangcheng will host an event, and all cadres will participate. They need to ask a chef with good skills to be responsible for brunch and afternoon snacks.

The person in charge of this matter was the Yangcheng chef who was well-known by his master some time ago. Li Yifang, who is almost forty years old this year and has a considerable working experience. The dishes he made are also very good.

There was no doubt about this matter at first, but Deputy Director Fang was a cadre who was striving for excellence. For him, since he had eaten better skills than Li Yifang, the chef was still in front of him, and he didn't want to miss it.

The person in charge of the kitchen at Li Yifang's banquet must not be changed, but he can add a cook with good skills to go in.

So he proposed to second the chef of the state-owned restaurant in Heping Town.

Ke Baijia is very famous. At least when she talks about the cook, a few of them looked at Ke Baihua.

Ke Baihua was kind and introduced herself: "The chef of Heping Town is named Ke Baijia, and is my sister. She is really good at cooking, and she is good at cooking dishes, making snacks and drinks is even more unique."

"Oh?" I didn't expect that the cook's sister was right in front of me.

Speaking of snacks and drinks, Li Yifang came to Tan Xing and said something to Ke Baihua for a long time.

This matter was handed over to Ke Baihua.

Ke Baijia carefully wrote down when to register, how long does it take to learn the spirit, and on what day you must live in Yangcheng to participate in the cooking and production throughout the day.

Ke Baijia didn't know that he had just made noodles on his own, so he "taken" a job for himself.

During dinner, the bone noodle soup launched by the restaurant at noon continued to be served, and there was an extra dish, stewed with cabbage oil residue, and of course there were also a lot of meat slices in it.

The cabbage is full of oil and melts in the mouth. Even the cabbage itself has a meaty aroma.

When Ke Baijia made this dish for everyone to taste the flavor before dinner, Mrs. Chen suddenly said that if it was served with porridge, it would definitely be beautiful.

Ke Baijia nodded seriously and agreed with this statement.

At dinner time, the people came not for more than noon, but there was not much left of the cabbage stewed oil residue. They were all filled with no more than a plate.

Ke Baijia had to cook and cook another dish and serve it. The few of them made it easy to make dinner and cleaned it up and got off work.

After washing up, Ke Baijia leaned on the kang, with a cold cushion underneath. On his left hand was a theoretical book about cooking that he had just moved out of his mind, and on the right was a plate of washed strawberries, which he read while eating.

Compared to the eight categories of the eight major cuisines I remembered last time, she read them more deeply today.

For example, you know the characteristics of each cuisine and the representative dishes.

Shandong cuisine is elegant and luxurious, central and elegant, with exquisite heat, good at cooking seafood, Jiuzhuan large intestine, Dezhou braised chicken, sea cucumbers with onion, braised shrimps and Sixi meatballs are all typical representative dishes of Shandong cuisine.

Sichuan cuisine has a variety of seasonings and dishes, and it is good at using spicy seasonings and diversity, which is reflected in the boiled cabbage and boiled live fish. They are both Sichuan cuisine, but the taste is very different. There are also cold dishes such as salivation chicken couple lung slices, pickled peppers, chicken feet, etc.

Cantonese cuisine is finely selected, clear but not light, and is good at stir-frying, roast goose, white-cut chicken, Shacha beef belly-pack chicken, etc.

Su cuisine is rigorous in ingredients and pays attention to color matching and styling. It is often seasoned with wine lees and is good at various aquatic products, such as squirrel mandarin fish, salted duck, beggar chicken, lion head, etc.
Chapter completed!