superstar of life

Chapter 545 "Small Town Story"
Not only dishes, but also seasonings.

As long as customers want to see it, they can see the production place and personal information of the boss.

If the boss is in the business of individual customers, you can still see the location of the boss's store in the restaurant.

For example, if you think chili is good, under the boss who provides chili, there is the address of the boss’s store. This is not an advertisement, and Chef God Restaurant does not charge advertising fees.

"Our boss respects the food and the creator of the food. This is a kind of culture." The head chef said proudly under the camera.

And you can also see the chef's information.

For example, if you order a mapo tofu, the waiter will enter the information of the chef. Chef No. [-] cooks No. [-], and Chef No. [-] cooks No. [-]. It is a very simple operation, and the chef is replaced by the back chef. Pushed to the foreground.

This is also the biggest reliance for the development of God of Cookery Restaurant to be better and better.

Because they are building personal IP.

"I push them to the front, which is a respect for their work. Everyone's hard work and dedication should be seen. Because they are seen, they work harder and become more professional." Zhang Sihai as the boss Appeared.

The owner of the God of Cookery restaurant has a very low sense of existence, and most of the customers discuss are those chefs and farmers who provide raw materials.

As soon as the scene changed, the group of young people celebrating their birthday had finished their birthday banquet, and the camera zoomed to a group of middle-aged men next door.

There is also a small gathering here to receive friends from other places. This chapter has entered the middle-aged stage.

For middle-aged people, rice tends to be functional, because at this stage, everyone realizes the importance of time.

To receive guests and friends, the God of Cookery Restaurant is the best choice, to talk about business and maintain customers, and the largest hotel in the county has also appeared on the scene.

Although this place is big, visitors are always welcome. There are not as many rules as the God of Cookery Restaurant, and it is more traditional.

All kinds of luxurious dishes, including birthday celebrations, weddings, and large gatherings.

The back kitchen here is a battle every day. All the dishes are cooked in super big pots. Under the background music of the symphony, everyone in the kitchen is racing against time.

The kitchen is very large, divided into Chinese food kitchen, western food kitchen, pastry room, steamed vegetable area, and cold vegetable area
Everyone is in their respective positions, performing an art of people and food.

After a big battle, a chef leaned on the shelf to look at the work for the next few days.

"Tomorrow there are 75 seats at noon. Let's take it easy in the evening. There are only 170 seats. The day after tomorrow will be a big battle. There will be more than [-] seats. Call back those who asked for leave."

After others finished eating, an apprentice walked up to the chef cautiously: "Master, let me fry the staff meal for you!"

The master smiled and nodded.

A middle-aged man invited a client to a meal in a hotel, but the conversation came to nothing and he didn't eat much.

Back at the company, I ordered a takeaway to have something to eat while working.

The business of food delivery in the county has also entered the scene.

The camera is like a search, from the company to the road, passing through the crowd, and locked on a simple small fried shop.

"Ginger shredded pork rice bowl!"

Xiao Chaodian, a small shop with only six small tables, has added two kitchen staff because of the rise of the takeaway business.

The boss said: "They can't do it. They only value dine-in customers, and they always give priority to satisfying dine-in customers. How many people can you dine-in? When it comes to takeout, we have everything fresh and the seasonings are good, and I dare say that this street is the best in our family’s takeaway.”

"Not only the takeaway is good, but people ordered your food online and thought it was good, so they came here to eat, but the dine-in food has also improved. Look, there are no seats left. I have to go in and help. gone."

The shrewdness of a small fried shop owner.

The camera was also shown to the diners. The business was really good. They kept taking out food, and the dine-in was still full.

"Why come here to eat? It's delicious. Let me tell you this. I like to eat their twice-cooked pork rice bowl the most. The meat is fresh and fresh. This can be eaten. For rice bowls, your ingredients are fresher. Any seasoning has flavor."

"One yuan more expensive? That's normal. How delicious your meat is, not to mention one yuan more. I'll come if it's two yuan more expensive. Three yuan? Then forget it, poor."

The middle-aged man got off work and had a busy day. What he enjoyed most was the drive on the way home.

Because going back is a home, a rest, and you can let go of your troubles temporarily.

For middle-aged men, in addition to outside entertainment and private restaurants, there is also a meal that is very precious, the meal at home.

At home, the wife prepares the favorite dishes of her husband and children.

Talking about grades, school, and parents, the effort of a meal is warm, reassuring and healing.

The transition from home-cooked food to the old food of this chapter is extremely natural!
Every elderly person has special skills in the bottom of the box, such as pickles, kimchi, chopped peppers, dried radishes, dried potatoes and so on.

They are good at brewing food with time.

The kimchi made by ten families may have ten flavors, and they all say their own is good.

Moreover, they can use all available land to grow seasonal vegetables.

The big flowerpots on the window sills, the big pottery vats on the roof, the developer's unfinished building, and the undeveloped open space are all old people's small vegetable gardens.

Under the camera, a mother-in-law made coir raincoat rice, which is actually rice made of cornmeal and rice, steamed in an old-fashioned steamer. Of course, there are other versions, such as adding some vegetable leaves or fat intestines.

This kind of rice was steamed with a certain degree of corn mixed with rice when there was not much rice in the past. The grains are distinct, and the rice is wrapped in small golden corn grains.

If you have the conditions at home, mix some fat sausages in it, which is healthy and delicious.

The mother-in-law steamed the coir raincoat rice, and the grandfather took the bus leading to the city and the countryside, and went to the old house in his hometown.

Pick Chinese toon, pick spices.

"It's called white tendon lotus root. It's edible. It's used for stewing soup. It's a good thing. It's the root of mountain pepper. Just a little bit of it will give a pot of soup its fragrance. It's very overbearing."

The elderly pay attention to food, either from memory, or from seasonal traditions, or from what their sons and grandchildren want to eat.

The food chapter finally returned to the family, whether young, young, young, or middle-aged, they all returned to family dinners on specific days.

Holidays, birthdays, New Year's Eve dinner.

The end of the gourmet chapter is the New Year’s Eve dinner.

When Wanjia is brightly lit, the fireworks are brilliant on both banks of the river.

After reading two chapters, Yang Xiuyuan can already label it as a boutique.

The general documentary is nostalgic, it is to explore the beauty of tradition, and it also obeys the laws of nature.

"Small Town Story" Yang Xiuyuan thought they would make it like this, but what impressed Yang Xiuyuan the most was the predictability of development.

Clothing stores, barbecue stalls, God of Cookery restaurants, and small fried shops are actually the shaping of personal IP.

More humane, more professional, and more grounded.

The sense of achievement of a chef is that everyone who eats knows that you made this dish.

The sense of accomplishment of a vegetable farmer is that a good restaurant recognizes and uses it, and the guests who eat it know that it is your food.

The sense of accomplishment of a shopping guide is nothing more than the trust of customers. Every time the season changes, he will actively ask you to recommend clothes.

The sense of accomplishment of the barbecue shop is that those who return come to explore the taste in memory.

The sense of accomplishment of a small fry shop is that people who eat takeaway come to dine in and tell you that your food is really delicious.

Time flies, but the fireworks are still there.

Every piece of waiting and dedication has found value, being open and aboveboard, and responding to calls.

Not only the tradition, but also the future.

(End of this chapter)