20 years of spring breeze

Chapter 35

(recommendation ticket, that thing can't stay overnight, keep gaha?)
Teacher Lan picked up the chalk and wrote the four characters of eight major cuisines on the blackboard, and then wrote the eight characters of Lu, Chuan, Yue, Su, Zhejiang, Fujian, Xianghui, and drew a circle on the side, and wrote the words of palace inside. .

"The so-called cuisines are local cuisines, which are popular dishes in a region. The eight major cuisines are divided into salty and sweet, sour, spicy and thick. In China, it is too big. In the past, it was nothing to go out and die. The difference is that it is risking their lives. Why did the ancients value friendship so much and parting so much? Once we break up, we don’t know if we can see each other again in this life, and we can’t go out without the courage to die. At the same time, only Only under these conditions can a variety of diets and tastes be born. As modern people, when we eat, we should remember our ancestors and thank our backwardness.”

"The taste of the cuisine here is the basic taste, which is the main taste of a region. It doesn't mean that people in Ludong only eat salty food, and people in Jiangsu and Anhui only eat sweet food. No. People in Fujian also eat spicy food. People in Sichuan and Sichuan also eat sweets. If you don’t want to be stubborn about this, then I won’t be able to teach you. We will definitely have to fight. Stupid people can’t learn to be a chef. Otherwise, you're just a cook."

"Teacher, do you fight too?" Someone in the first row yelled, and Teacher Lan was not angry. He smiled and brushed back the part of the hair that fell down, looked at the classmate and said, "Teacher was young, and he never fought. How dare you call me a man from the Northeast? Let me tell you, when I was in college, I was also a handsome guy in the eyes of female classmates, and a thorn in the eyes of teachers. Why did I not become a cadre as a college student but a chef? Tell you , it was the recommendation letter from the school that smeared me, saying that I fought and scolded people all day, and I didn’t do what a student should do, and I did everything I shouldn’t do. So I became a chef. I have the highest education, which is quite awesome to tell you, I have to think about it for a few days when a teacher teaches me, and the pressure is greater than mine."

Everyone laughed.In the 90s, the compulsion of college students was quite high, and what Teacher Lan said was true.

"Besides, among my classmates, my relationship with all my classmates is the best now. The deputy mayor is also on good terms with me, the deputy district chief is also on good terms with me, and the director of the street office is still close to me. Why? There is no competition, and As a well-known chef like me, I can help with big and small matters in the family, and I can save face, which is also an advantage, and the advantages of working in the industry, you will gradually realize."

"Let's talk nonsense. Let's talk about food."

"Then how do you distinguish between the various cuisines? To be honest, you can't understand or remember what I said now. This will take time to grind. After you have been in the industry for a long time, you will naturally understand it to a certain extent. .Here’s a brief introduction, you just need to have an impression. We in Liaodong, now called Liao cuisine, are actually putting gold on our face. Due to historical reasons, our population in Northeast China is relatively mixed. People from all over the country They have both, and slowly we have incorporated some dishes from other places, but after all, we are a branch of Shandong cuisine, and the main technical methods are based on Shandong cuisine."

"Then Shandong cuisine is clear to us. It is thick sauce and salty. On this basis, when you stir-fry, put peppercorns in it. If your tongue is numb, it is Sichuan cuisine. If you don't put peppercorns, put a big A spoonful of sugar, so sweet that it makes my mouth so sweet, that’s Subang cuisine. If you don’t put pepper or sugar, if you put chili peppers, it’s so spicy that your ass hurts for a month, then it’s Hunan cuisine. That’s probably what it means. I guess most of you like this I’ve spent my whole life in Liaodong, so I just need to find out what’s going on.”

The students below laughed again. After talking for a long time, everyone was paying attention, and no one deserted.

"However, if you want to be famous and become a chef, then you have to pay attention to it. In our country's current chef grading system, you have to be proficient in two cuisines at the first level, and know three or four cuisines. You have to be proficient in more than three cuisines at the third level. , you have to cook all the special dishes like the locals, and I won’t talk about the special one. Not only do you have to be proficient in all domestic cuisines, but you also have to create them. You have to be able to cook dishes that are recognized by the domestic chef circle. .There are also masters on it, they need to be famous internationally. There are quite a few people in our country who have achieved this step. They are full of money. Even counting the two who died last year, there are no more than ten people. I guess you will not even think about it in your life. Now, let’s be honest and earn some money. What are you laughing at? I don’t even dare to think, are you better than me?”

"There are many old sayings in China, such as teaching disciples to starve to death of their masters, and passing on males to females, etc. Some old people would rather bring it into the coffin than keep the technology. Why? Because in the past, in ancient times, technical The job is low-class, with no social status. You have to rely on this skill to support your family and maintain your status and dignity. When is it now? In the new era, the world has changed. What is the social status of a person with a craft now? Right? You say this Lao Li still sticks to Gaha? So we have to be flexible and keep pace with the times, so that everyone can make progress."

"It was not easy for me to be a master back then. It's not like you are now. You pay a thousand yuan and sit here, and we have to explain it to you and teach you by hand. At that time, it took a lot of effort just to find a master. , You don’t have to be a master if you can cook first-hand, you have to be able to teach. Do you understand? There are very few people like me who can be on the stage and off the kitchen in the handicraft industry. Why? Don’t believe me? Tell you about the stall I'll be your teacher for you, just go for it."

"At that time, my job was not easy to assign, and I couldn't ask for help. The main reason was that the file was too dark. Don't laugh. Who didn't fight or scold people before they were young? It offended people. Later, I had the opportunity to enter the office cafeteria. But you need a chef certificate. I thought to myself, let’s learn, we are so smart, right? I have taken it out of college, and I still don’t understand the pots and pans?”

"At that time, there were no chef schools, and the government had training classes, but they were only for those who were employed, or those who were young, and we couldn't get in. What should I do? I can only learn from a teacher, and I have to learn from a famous teacher. At that time, I Think about it, in Liaodong, the most famous person is Liu Jingxian, but he is a few years younger than me, so I can't be bothered, I'm eyeing his father, although the old man is older, he is more famous Ah, that's the master."

"I went with a few boxes of fruit, but they didn't accept them. What's the matter? I'm so cheeky. I go every day, and I work when I go in the house. At first I cleaned up the house and mopped the floor. Later, I also rushed to cook. Make it. At that time, I didn’t know how to do anything, and I felt uncomfortable watching it. But I can persist and pretend that I can do it myself, haha.”

"Hahaha" the students all laughed.

　I am a cook myself, from 90 to 95, standing by the stove for more than 6 years, it is exhausting.At that time, there was no natural gas, but charcoal, and the winter was fine and warm.It’s so hot in summer, even after a busy day, people bake it half-cooked.Since he was going out to catch up with errands, one person had to work fifty or sixty tables in two days. After two days, he couldn't eat a bite of food, so he drank some water.

　　
　
(End of this chapter)