National Tide 1980.

Chapter 485
Yes, "Zhang Dashao" is not the chef of any well-known restaurant.

In this sense, he is just a cook in the "Polar Bear" cafeteria.

With this status, it seems that he is far away from the world of famous chefs.

But don't forget, this old man is not an ordinary canteen master.

That was when "Polar Bear" had its own small cafeteria and only cooked meals for the factory leaders.

Not to mention the first salary, even past the retirement age, "Polar Bear" didn't say that he was fired, but coaxed him more and more.

Among other things, this "Zhang Dashao" is different from others when he distributes benefits during the New Year and holidays.

He was actually at the same level as the factory leader.

Zhang Shihui is the most powerful witness in this matter.

Don't forget, "Zhang Dashao" is a lonely old man, he can't eat the things issued by the factory at all.

So after the old man got acquainted with Ning Weimin and Zhang Shihui, he often asked Zhang Shihui to go to the factory to collect it on his behalf, saying that it was equivalent to the money he usually took from the shop for cigarettes and alcohol.

As a result, Zhang Shihui went to the "Polar Bear" and saw that Chef Zhang was treated completely differently from ordinary employees.

What was sent by the factory leader, what was sent to "Zhang Dashao", what he got back was not only a lot, but also good.

There are even many things that are exchanged within the Light Industry Bureau, and there is not even a friendship store.

Even the person in charge of welfare distribution in the administrative department was extremely polite to him.

He obviously thought he was a relative of "Zhang Dashao", so he didn't dare to offend him.

It's as if this "Zhang Dashao" is not a cook, but a deputy factory director or deputy secretary.

Is this spectrum big?

So why is the old man so mixed up?
There is only one answer, that is to rely on excellent cooking skills!
Believe it or not.

If it is still a bit false to say this kind of thing, then the most real evidence is probably the human tongue.

Because the human tongue can never lie.

Whether it is delicious or not, you will know once you taste it.

To be honest, it started from the first time I tasted the food made by "Zhang Dashao".

Ning Weimin didn't care much about those "Zhuangguan dishes".

Because those famous stores and time-honored brands, although they have one or two unique skills, the quality of the dishes is not stable.

The only things that people appreciate from the bottom of their hearts are the expensive signature dishes.

Most of the rest of a cookbook is really mediocre and sloppy.

Even sometimes, if these catering companies are too popular and busy, even the signature dishes will have to be lucky.

If you don't do it well, you can have a meal that is not worth it.

But the craftsmanship of "Zhang Dashao" is not like this.

What Ning Weimin admires the most is that every dish he has eaten is from "Zhang Dashao".

There have never been delicacies from mountains and seas, strictly speaking, they are common home-cooked dishes.

But there is nothing unpalatable or unpalatable.

It is said that kung fu is found in the ordinary.

Being able to cook a plate of ordinary stir-fried cabbage so that people can't stop eating it, and there is no leftover, is much better than making a few high-sounding dishes.

Because delicacies from mountains and seas are made to be delicious, that's what they should be, otherwise it would be pure waste of materials.

But on the other hand, everyone is used to it, if very ordinary things can be turned into magic.

Without transcendent skills, it is absolutely impossible to do it.

In the past, Ning Weimin actually had a bit of craving for nonsense. He was purely addicted to his mouth and didn't know much about it.

But since I heard that Kang Shude had talked about the grade differences of the Jingcheng Zhuangguan, I have a little understanding of the truth inside.

Among other things, he can find out through memory.

Dashao "Zhang Dashao" cooks for him, those are all the most delicate dishes that require the most heat and the most kung fu.

Not to mention the potted tofu with shrimp paste and the purse crucian carp in it, these are dishes made with special cooking methods with whimsical ideas.

The Zhuang Guan outside is absolutely invisible and uneatable.

Just like vinegared cabbage, fish in sauce, almost any restaurant has home-cooked dishes that everyone can cook.

In the hands of Zhang Dashao, the ingredients, knife edge, cooking, time, stove, etc. are also very particular.

As far as the heat is concerned, if someone else cooks it, the cabbage will be soft after a while, and the aroma of vinegar will dissipate.

The sauce of the fish also spreads and can easily become unpalatable.

But if it came from Zhang Dashao, such a situation would never occur.

The old man is awesome as long as he can grasp this subtlety for a few seconds.

In the midst of the blazing flames, the vinegar is sprayed just right, and the thick sauce is fried.

It's a breeze to make these dishes otherworldly and unspeakably delicious.

And probably no one will believe it.

Once, Ning Weimin and Qiao Wanlin saw with their own eyes that Zhang Dashao actually used a large iron pot in the kitchen to cook two dishes with completely different flavors, different materials, and different heat requirements at the same time.

Thinking about it this way, this is simply a unique skill like a fairy trick.

At least Ning Weimin didn't know how to achieve it, and who else could do it.

It can be seen from this that he thought that at the beginning he carried away those dishes and stuffed them into his mouth.

I don't know how to appreciate or praise, but just eat blindly, how confused and ignorant, how I am in the blessing and don't know the blessing.

That really ruined Zhang Dashao's culinary skills, ashamed of those seemingly ordinary but rare delicacies!

If relying on these, it is enough for Ning Weimin to judge that Zhang Dashao is a truly famous chef.

Then there are still some extraordinary things that Zhang Dashao shows in his daily life, that is the five-body projection that Ning Weimin admires, and he can be regarded as a master chef who has hidden himself in the city.

What does a real master chef look like?

In fact, Ning Weimin couldn't give a very accurate definition or answer.

However, he understands the truth that "major events in the world must be done in detail".

He knows that the ultimate in any industry is to strive for precision and attitude to make "fine" finer.

So in his opinion, if there is someone in the kitchen industry who can be called a master.

Then you have to be like Zhang Dashao, who is devoted to cooking and has patience.

In anything related to cooking, we must be meticulous, and we must never make do with it.

If nothing else, just talk about the raw material.

Ordinary chefs make whatever materials they give, even if they don’t have good ones.

But Zhang Dashao is not. He is very particular about the selection of ingredients.

In addition to identifying whether it is fresh or tender, he also knows very well which dishes are suitable for a certain raw material.

Or to make certain dishes, what raw materials are best to choose.

When is the quality of this raw material best throughout the year, and where should it be produced.

What are the specifications, how to buy them in the market, what ingredients, condiments, and condiments are needed.

Its ingredients, condiments, and condiments also have a series of problems in quality and venue.

When cooking a certain dish, do you buy it now and make it now, or do you need to buy it in advance.

He is familiar with all these, and has a plan in mind.

So Zhang Dashao cooks in his own small courtyard in Huanghuamen, even if there are even a few heads of garlic or an onion, he has to go to the vegetable market to pick it himself.

In the end is to use white garlic, single garlic, purple garlic?Or use chives, Beijing green onions, scallions, Shandong green onions?

He has his own requirements.

There are even some vegetables, such as wild mushrooms, which cannot be found in the market at all, so he simply picks them himself.

Ning Weimin probably knew that Zhang Dashao would often go to You'anmen and Yongdingmen to find wild mushrooms.

Although it is difficult for novices to find out, the old man seems to have his own secret routes and tricks.

Once every few days, you will get something.

Ning Weimin was very fortunate to have eaten a kind of willow mushroom stewed by the old man with shredded chicken and peas.

He has never seen this kind of mushroom, but it has been a long-term personal hobby of the old man for 20 years.

The taste is really delicious, it is not comparable to any kind of mushroom that Ning Weimin has eaten.

Obviously, it's useless to be envious. A skill like this is not easy for anyone to master. It must be accumulated experience over the years.

And this kind of dedication to raw materials and energy is not something ordinary chefs can do.

(End of this chapter)