Riding the wind of rebirth

"If you can stop making trouble, let's not make trouble." Gu Kailai said, "Just now some of us praised you for knowing how to prevent things before they happen, so why can't we help boasting?"

"If we want them to participate in the cooperation." Zhou Zhi said with a smile: "Then we have to make a few requests."

"First of all, the laboratory they are in is independent and physically disconnected from the network. Tell us what is needed, and we will install it for them."

"Secondly, all hosts in the laboratory will install monitoring programs to monitor their operations, and cameras will also be installed inside the laboratory."

"The third is that any copied data and programs, including any materials, must go through our review and cannot be taken out without permission."

"In the end, only the subroutines jointly developed by the two parties, and the subroutines independently developed by them in our laboratory, are eligible for joint application for patents, and cannot be patent-bundled with our self-developed software and software packages, that is to say , we can share this part of the patent results they came to China, but they are not eligible to get their hands on the results of our independent research and development."

"If they agree, we can also let Xindao and Puao join in, and together with Hong Kong Island and Taiwan Island encodings that have been included in the Unicode standard character set before, the Unicode Chinese character part will be expanded to 'China, Japan, and Korea Unified Ideographs District', all those who use Chinese characters will follow the same principles and standards to achieve true globalization."

"Is this requirement a bit harsh?" Mai Mingchuan asked, "Will they agree?"

"The organization and Microsoft are going to send lobby groups." Zhou Zhi looked at Li Leshan: "There are also Microsoft, Apple, IBM, Adobe, Oracle, let's go together."

After finishing speaking, he added: "Of course, it is not impossible for us to make some concessions."

"What concession?" Gu Kailai asked.

"Treat everyone equally. We also install surveillance programs on the computers in our lab, and surveillance cameras in the room." Zhou Zhi spread his hands together, "Isn't that fair?"

"..." Indeed, since everyone is playing tabletop kung fu with the idea of ​​understanding, it means "knowing everything".

As long as it is not discriminatory treatment, it is difficult for you to accuse such an approach as unfair, even if the treatment is reduced rather than increased.

Not suffering from poverty, but suffering from inequality.

"What Elbow said is actually not unreasonable." Li Leshan said: "In fact, this is also a common practice of key research laboratories around the world. They are very clear about the intellectual property rights of products, so that they can avoid all kinds of problems in the future. trouble."

"Since it's a common practice, it's no wonder that we don't know how to treat guests." Gu Kailai breathed a sigh of relief. Old intellectuals always feel that those who come to communicate must be friends, and they should be honest with friends, but they don't know that even enemies are actually friends. It is also possible to communicate and cooperate, but the corresponding measures and emergency plans need to be in place.

This is also a kind of ideological improvement. Being able to start thinking about how to coexist with competitors is itself a manifestation of strength improvement.

In the past, let alone co-existing, it was difficult to find someone willing to deal with you!
"Let's break it down first and then keep it clean. This is the real way to treat guests." Zhou Zhi said with a smile, "Especially for some malicious guests."

At this time, Zhang Yuanfu came to inform everyone that they were allowed to sit.

The banquet held this time is actually a typical recovery of the real "palace cuisine" in the capital of Shu.

A very simple example can illustrate the problem.

The "quick fire and stir-fry" dishes in Sichuan pay attention to the speed, and require one pot to complete the dish. The fastest time is a few seconds, and the length is no more than 20 seconds.

However, the chef has won the time, but the diners in general big restaurants are often scattered on two or three floors, so they will encounter another problem - the link of food delivery.

After the dishes are placed on the plate, the rest of the temperature is still urging the dishes to continue to "age". It will be greatly discounted.

In the jargon, it is called "the pot has collapsed".

Stir-fried pork liver is also the same. The pork liver must be tender, and the best cooking time is when the liver slices are just cooked.

But if you cook it at this time and wait until it is served on the table, the liver slices may have been cooked and "over-cored".

If you take out the pot when it is eight ripe ahead of time, it may be just ripe when it is served, but the blood seeping from the liver slices will come to the surface of the dish during this time, because it is on the plate instead of the pot. The blood will stay there, giving diners a bad impression.

So for these few dishes, it is best to be able to serve them out of the pot, and then turn around and serve them on the table.

This is the fundamental reason why big restaurants can't do as well as small restaurants for the fast-fried Sichuan cuisine.

Today's "palace's private kitchen".It is an upgraded version of Fly Restaurant, which also solves this problem.

Stir-fried dishes are only a little bit of attention, because many of the stir-fried dishes are from "Xialiba people", and there are very few dishes that can be ranked as private dishes in the palace.

There are more luxurious dishes such as beef tripe in boiled soup, matsutake meatballs, dry-roasted sturgeon wings, foie gras paste, crab powder and pepper milk cake.

There are many dishes that even Zhou Zhi, who wrote the book, has become a bumpkin. For example, there is a dish called Qingtang Yaofang, which opened Zhou Zhi's eyes.

On the recipe, this dish is extremely simple:

Clear soup waist side, soup, savory type.

Features: The soup is clear, the texture is crisp and tender, and the taste is salty and delicious.

Cooking method: boil.

Wash the pork loin and cut it open, remove the smell of the loin, cut it with a cross knife from the inside of the loin, cut it into long cubes and put it in a bowl, soak it in ginger juice, green onion juice, pepper, pepper, and water to remove the fishy smell.

Mix clear soup in the pot, add salt, cooking wine, pepper, monosodium glutamate, mushrooms, and seasonal green leafy soup and bring to a boil.

Add another pot with clear soup and bring to a boil. Boil the pork loin until it turns flowery. Put it into the clear soup pot and boil it for a while. Ladle vegetables and soup into a soup bowl and serve.

Operation essentials: the knife should be even, soaked in ginger and green onion juice to remove the fishy smell, and drain the blood; when boiled, the flowers should be broken and bloomed, and they should not be curled; the soup should be made of special clear soup.

But this is a superposition of clear soup dishes, Daogong dishes, and Huogong dishes in Sichuan cuisine, which is equivalent to boiled cabbage that will be blown into the sky, plus a layer of kidney flower buff.

In addition to the preparation of the clear soup, the kidney flower belongs to the internal organs with a special smell, and there is another layer of requirements for the removal of the internal organs; it is soft and smooth, and there is a test for the knife skills; In order to maintain a crisp and tender taste, this is the third layer requirement.

As soon as this dish was served, Zhou Zhi knew that Zhang Yuanfu's skills had really improved and made a step forward.This dazzled him, and even the third young master of the Li family, who came from the gourmet paradise of Guangdong and Hong Kong, could not help but appreciate it.

In addition to these visible things, there are many invisible places, and Zhou Zhi can also appreciate the details.

For example, there is a cold dish before the main dish - strange flavor chicken, which made Zhou Zhi eat different from the previous strange flavor chicken.

Generally, the red oil commonly used in Sichuan cuisine can be made after the oil is splashed with chili powder, but the red oil used in this strange-flavored chicken is really special. It is not only spicy, but also contains a complex and rich aroma, which is thoughtful. When I ate this dish in the past, I never tasted it.