National Tide 1980.

Chapter 334 Pros and Cons
At this point, Ning Weimin was not allowed to continue, and "Zhang Dashao" couldn't help interrupting him again.

"Okay, okay, if I continue like this, it's over. I'm just a big spoon, and I only know a little bit about the stove, so I can't teach you anything useful. Just listen and play... "

Ning Weimin was extremely stubborn on this issue.

"Don't say that. As the saying goes, food is the most important thing for the people. Isn't cooking the most useful thing? It's definitely not a compliment. Listening to your chat is like taking a class."

"Look, even the reason why you do it this way, you have explained it clearly to us. This is by no means something that ordinary chefs can do. I know a lot of chefs in restaurants. They seem to be famous, but that's how the master taught them, they just do it, and they just follow the script all their lives. There are also those award-winning culinary masters who can carve dragons and phoenixes and put them in poses."

"I really can't admire their so-called famous chefs. To put it bluntly, they play all their own jobs, and they don't have a little bit of their own stuff. Don't look at casual dishes, but every move is unique, which can really enhance the taste. That's called real skills and great ability. It's possible to cook good dishes that others can't.

Seeing that "Zhang Dashao" was about to speak again, Ning Weimin simply blocked the old man's words this time.

"Don't rush to be humble, please be sure to listen to me. You will understand why I said that."

"I, I have always known that there is a saying that a chef should be good at seasoning the five flavors. In the past, I just thought, isn't that just seasoning with seasoning? What's so difficult? And I really don't understand, why don't our dishes use clear flavors? Materials and proportions are written in a standardized way.”

"Now, just because I was lucky enough to meet you and sit with you today, I finally seem to understand why. Just like what you said just now, cucumbers want to be refreshing, and peanuts want to be crisp. Is it as long as it is beneficial to the skin? If you show this characteristic, you will be eclectic and use various methods to adjust the seasoning and method in this direction. Am I right?"

"If this is the case, then your cooking requirements should be similar to our country's calligraphy and painting, focusing on the meaning rather than the shape. Not only are you familiar with the traditional method of this dish, but you also know where to improve it .That's why your cooking is so individual, expressive, original, and full of soul..."

It must be admitted that Ning Weimin has completely touched the heart of "Zhang Dashao".

The old man could no longer hold back the smile lines on his face, and just by looking at his expression, he knew that he was unprecedentedly happy and happy.

"Okay, okay, your eyes are really poisonous. To put it bluntly, cooking is not the same thing. With your understanding, you can not only do a good job in business, but also be a good material for a cook!"

"That's right. There are too many ingredients in this world, with different attributes, and there are none that are completely tasteless. Isn't it the duty of a dry chef to bring out the deliciousness of all kinds of vegetables, fruits, chicken, duck, fish, and delicacies from mountains and seas? It can be further improved and highlighted.”

"As the saying goes, all things have their own innate talents, just like people have their own endowments. When cooking meat, you have to make meaty, and when cooking fish, you have to cook fresh fish. You can't use sugar to fry for color, and you can't use it for aroma. Spices. In a word, in order to pursue 'authentic taste'."

"So after a good chef has mastered the basics of cooking, he doesn't have to stick to the fixed recipes and seasonings, but strives to adjust and change on the basis of the actual situation. Because the texture of ingredients and seasonings will change gradually, in order to keep The essence of cooking a dish, of course, the chef's skills have to change along with it."

"Conversely, if the seasoning and cooking techniques destroy the advantages of the food itself and cover up the original taste of the food, then it is a taboo. Even if this method is passed down from generation to generation, it is wrong."

If you don't speculate, you will spend more than half a sentence, but if you meet a bosom friend, you will have less than a thousand glasses of wine.

The chat was aroused by Ning Weimin, and the drinking also happened to be exciting.

"Zhang Dashao" who was proud of being mentioned by Ning Weimin couldn't hold back any longer, and confide what he knew in his heart.

Uncharacteristically, he blushed very kindly.

Facing Ning Weimin who sincerely affirmed himself, he was completely different from the indifferent and dull image in the eyes of ordinary people.

"However, what you just said is only half right. Because where there is positive, there is negative, and where there is yang, there is yin. The pursuit of how to reflect the advantages of raw materials. This is only the pursuit of most southern dishes. Northern dishes are not so applied."

"Why? Because the south is rich in products. As a land of fish and rice, in many places in the south, vegetables, river fresh, seafood, mountain delicacies, and meat are available almost all year round."

"But if we stay in the north, there are always a few months in a year when there is no harvest, and the weather is freezing. At that time, the food that can be eaten is not fresh. Bran radish, stale potatoes, eggplant skins, Chinese cabbage, etc. That's pretty much all we have in winter."

"Especially in Shanxi and Shanxi, there are a lot of poor villages that can only produce some miscellaneous grains. They don't even have these road vegetables, so what should we do?"

Speaking of this, "Zhang Dashao" deliberately sold off again, and asked Ning Weimin a question.

"Yeah? So what should we do? If we have to eat the original flavor, who can bear all these things in one winter? Then... then we can only eat pickles. I know the Liubiju pickles in our capital. Lots. Or just eat stuffed stuffing, wontons, dumplings, steamed stuffed buns..."

Seeing being led by himself, Ning Weimin suddenly fell into the trouble of the question, frowning and subconsciously asked a rhetorical question.

"Zhang Dashao" couldn't help smiling secretly, and there was a bit of pride in the eyes of a child when he succeeds in a prank.

"How? Can't think of it?"

But he didn't expect that although Ning Weimin was young and had a lot of knowledge, he really said it out.

"Hey, that's right... Shandong cuisine among the eight major cuisines is northern cuisine. It has thick sauce and rich sauce, and this should be the way. Otherwise, why are all northern cuisines heavy?"

However, a layman is a layman after all, and Ning Weimin is not so sure about the answer.

Although the correct answer came from his mouth, he himself was not sure and contradicted himself.

"But... but this is completely contrary to what we just said. The thick taste covers the original taste of the material, this... this...?"

Fortunately, "Zhang Dashao" was quite relieved, and he no longer deliberately embarrassed or teased Ning Weimin.

Not only happily approved his answer, but also explained in detail what he was not sure about.

(End of this chapter)