Riding the wind of rebirth

Chapter 528 Zhang Yuanfu

"In the future, because of the system and many other reasons, Rongle Park declined in the mainland, and Qunli Restaurant became a joint venture of the company and became Hongqi Restaurant. After the re-opening, Hongqi Restaurant also declined again, but as early as 1980 However, as the first Sichuan restaurant jointly established by Shuchuan Province and American merchants, Rongyuan has been reborn in New York.”

"The first batch of chefs were basically selected from Rongyuan, the original capital of Sichuan, to bring the orthodox Sichuan flavor to the other side of the ocean."

"In [-], the first national culinary competition was held in the Great Hall of the People. The Sichuan representative team composed of five members won five awards and was known as 'full house'."

"In [-], the country's first culinary college - Shuchuan Culinary College was established. It later trained countless students with superb culinary skills, and is now known as 'Tsinghua University in the culinary world';"

"With the start of the country's economy, more and more Sichuan chefs have the opportunity to study and work abroad, taking the opportunity of Sichuan cuisine going abroad."

"During the past ten years, thousands of Sichuan chefs have been sent to more than 40 countries on five continents for exchange and study. Some of them stayed overseas and some returned to their motherland, bringing fresh blood to Sichuan cuisine."

"And now, these people who have returned continue to carry forward Sichuan cuisine in places such as the Great Hall, Capital Shuchuan Hotel, Shufeng Garden in Shudu, Jinjiang Hotel, and Lion Tower."

"From the 11th year of Xianfeng to the present, Sichuan cuisine has gradually formed its own style, characteristics, genres, and traditions with its characteristics of 'one dish, one style, one hundred dishes, one hundred flavors', and has become one of the four major categories of Chinese classics."

"Today, Sichuan cuisine has gradually formed a stereotype in the minds of many people, even locals, which is actually wrong."

"In addition to the familiar hot pot, twice-cooked pork, fish-flavored pork shreds, and mapo tofu, there are actually many, many other Sichuan dishes. In general, [-]% of Sichuan dishes are not spicy, and the remaining [-]% are spicy. Spicy."

There was a burst of applause at the door, but it was a middle-aged man in his 40s wearing a chef's robe and a chef's hat, and there was a foreign woman beside him, and the two applauded at the door.

The little girl who passed on the dishes quickly came over and introduced: "Gentlemen, this is Mr. Zhang, the current executive chef of our Rongyuan Garden."

The middle-aged man came in: "I'm Zhang Yuanfu. I heard from the staff that there is a kid among the guests in this room who can explain the origin of Sichuan cuisine and the context of our Rongpai cuisine clearly. Come and have a look, I'm afraid Which uncle brother."

Uncle brother is a saying in Shuzhong, which means the uncles and uncles who are of the same generation as him. The uncles Zhang Yuanfu mentioned here, of course, refers to the senior uncles and uncles of the Rong school.

Zhou Zhi quickly stood up: "I'm not a member of the Rong School, but I admire the masters who created the modern Sichuan cuisine, and I have learned a lot about their deeds."

After speaking, he stretched out his hand: "Hello, I am Zhou Zhi from Jiachuan, Manzhou." After speaking, he introduced the important people on the table to Zhang Yuanfu, and then asked, "Looking at Teacher Zhang's age, I don't know if it is Zhang Songyun, Zeng Guohua, or Master Wang Kaifa's apprentice?"

Zhang Yuanfu really didn't expect that the people at this table were not young. The bosses of Gongmei Shopping Mall and Ruihua Advertising Company were there. He quickly shook hands with Zhou Zhi, and after a few polite words with everyone, he said: "My master is Wang Kaifa. .”

"I have admired Teacher Wang for a long time." Zhou Zhi smiled and said, "Who is this?"

"Oh, this English girl's name is Fu Xia. She's an international student who came to China. She likes to cook. She always pesters me to teach her how to cook."

Um?There is such a thing?Zhou Zhi didn't feel it was funny, and shook hands with the girl: "Hello, sister, which university do you study in?"

"I'm a student of Shu University." Fu Xia said, and then she was a little proud: "I'm still a student of Cooking College!"

The Sichuan dialect with a weird accent made everyone at the table laugh.

"Then let's sit down and chat?" Zhou Zhi said with a smile, "I'm pretty familiar with Shu University, and I should be studying at Shu University in a year's time."

"I know you." Fu Xia looked at Zhou Zhi seriously: "Zhou Zhi, "Sichuan Taste", your book?"

This scared Zhang Yuanfu who had just sat down: "Is he that Zhou Zhi from "Sichuan Taste"?"

Manager Fei put his hand on his forehead: "Another one who misled old Cai's photo..."

At the beginning of the launch of "Sichuan Taste", no one was left behind. Originally, an author's introduction was designed on the inner page of the cover, but Zhou Zhi was too young, with too few achievements, and he firmly opposed it, so it was finally canceled and replaced. It became an excerpt of Cai Nan's photos and testimonials.

Coupled with Zhou Zhi's old-fashioned style of writing and various ancient materials cited in the article, many people mistakenly think that the author Zhou Zhi is at least the same age as Cai Nan.

Zhou Zhi was very interested in that foreign girl. It is not easy for people to study abroad these days, but it is also not easy for people to study in China.

After switching to English, he turned to Jiang Shuyi and said, "Shuyi, the teacher is here, this is a good opportunity to practice speaking."

Then he turned to Fu Xia and said, "Is it allowed by our national policy for foreigners to study in culinary colleges?"

Fu Xia stuck out her tongue and switched to English: "The policy doesn't say it's not allowed."

Zhou Zhi shook his head: "I'm afraid the policy has been said before, but you were too flexible when implementing it, and now our country, especially the people in Sichuan, have a special favor on you."

Fu Xia was very proud and smiled like a child.

Zhou Zhi continued to laugh and said, "For example, in your Panda Building, there is an air conditioner for two people, and the teacher doesn't get that kind of treatment."

"You know everything about Panda Building?" Fu Xia opened her eyes wide: "Wait, why is your English so good?"

Because Zhou Zhi just switched to an Oxford accent.

Most Chinese people today don’t even have enough vocabulary to learn English, let alone distinguish English accents. Most of them are listening to the voice of the United States mixed with new concepts, plus Chinese dialect accents, which is very weird.

However, Zhou Zhi's accent was learned from CCTV International Channel and CRI. These two channels have female announcers that Zhou Zhi likes, and their accents are all standard British accents.

Zhou Zhi can also speak an American accent, that is, he got it from watching American dramas, Hollywood blockbusters, and watching talk shows.

Thinking back on this, Zhou Zhi couldn't help but smile. It seems that his interest in phonology really came from his instinct. Otherwise, there were not many environments where English was used in his previous life. Apart from being self-indulgent and having fun, he really couldn't find any reason. To continue to study and study English after graduation, and to master the British and American pronunciations of English respectively.

In order to speak English naturally, a lot of colloquial and idiomatic additions are indispensable, just like Chinese speakers, they have to add a little "three long and two short", "up and down", "Old Versailles" and other things.

Otherwise, it is not called speaking human language, but speaking written language as everyday language. There is a program to describe this situation, which is called "according to the script".

(End of this chapter)