"Yuan, there's something I'd like to discuss with you." Zhou Shijie suddenly thought of something and was a little hesitant.
"Please say it, Uncle Zhou."
Zhou Shijie often took care of him. Therefore, Yuan Zhou didn't hesitate to help Zhou Shijie.
"The circle of private cuisine is actually different from Sichuan Cuisine, Shandong Cuisine, and Cantonese Cuisine." Zhou Shijie explained.
Private cuisine originated from the deep mansions in ancient times. In those days, high-ranking officials and tycoons kept excellent chefs at home and competed with each other. Then it developed into private cuisine. It combined the advantages of various cuisines but didn't belong to any of them. Therefore, private cuisine was rather special in the culinary world of China.
For example, the famous dish of Duan Family Cuisine, Abalone and Camel Hump Soup, was an improved version of Cantonese Cuisine. Private cuisine didn't adhere to any cuisines. Instead, it mainly had its own theme. For example, Tan Family Cuisine's main theme was "Orchid in the Empty Valley and Ganoderma in the Dense Forest".
Most private restaurants were opened in the capital. Therefore, they had their own small alliance and didn't really care about the China Chefs' Association. Zhou Shijie's request was relatively simple. He wanted to have a chance to have a "friendly" exchange with the head chefs of private cuisine.
"Okay." Yuan Zhou understood and nodded his head in agreement.
"By the way, what's the core of Yuan Family Cuisine?" Zhou Shijie asked.
Yuan Zhou muttered to himself for a moment. Previously, he thought it was difficult to replicate. But now, he paused and changed his words, "It can't be replicated."
Just four words.
"Good." Zhou Shijie was infected by Yuan Zhou's spirit and cheered loudly.
"It can't be replicated." Chu Xiao ate his steak silently and repeated the four words.
"Compass, Compass, is my roast suckling pig ready?" Wuhai couldn't sit still anymore.
The dishes that were served had been wolfed down by Wuhai.
"It's ready." While speaking, Yuan Zhou carried a big tray and handed it to Wuhai. Cantonese Cuisine: Roast Suckling Pig.
"Um? Why is it different from the previous one? "Wuhai glanced at it and asked.
Yuan Zhou glanced at the black beast and replied, "Uncle Zhou just had a Yuan-style suckling pig. This is a Cantonese roast suckling pig."
"Hmm? How many more are there? "Wuhai was a little stunned.
"Yes, Yuan's roast suckling pig and Cantonese roast suckling pig," Yuan Zhou said, "Usually, when we talk about roast suckling pig, it means Cantonese cuisine."
"Then let's have a Yuan style roast suckling pig," Wuhai blurted out.
Yuan Zhou subconsciously looked at Wuhai's stomach.
"Don't worry, it's not a problem. I can eat it. Trust me!" Wuhai understood what Yuan Zhou meant.
"The Yuan Style Roasted Suckling Pig needs to be booked half a day in advance. There's no more," Yuan Zhou replied.
"Then I'll book it for the night now!" Wuhai answered smoothly.
"Okay." Yuan Zhou nodded.
Wuhai's voice was like a fuse. The diners who were originally immersed in Yuan Zhou's superb cooking skills woke up one after another. The Chinese New Year was to reward their mouths. Therefore, when they saw the Yuan Style Roasted Suckling Pig on the menu and saw the price, two or three people, or even three or four people gathered to buy a pig for the Chinese New Year.
Slaughtering pigs for the Chinese New Year. Of course, most of them were for the next day. Few people were as anxious as Wuhai.
"Okay." Yuan Zhou nodded and remembered them one by one.
"Yuan, with your current cooking skills, you should rest more when you have time. You don't have to work too hard," Zhou Shijie advised.
Yuan Zhou: "Don't worry, Uncle Zhou."
"I don't know how many times I've said this, but I still have to say it. Take care of yourself," Zhou Shijie said.
"The new chef classification will be released in March. You should know about Yuan, right?" Zhou Shijie brought up another matter.
"In other words, there's only one month left?" Yuan Zhou calculated and pondered for a while.
"Almost. Just one month and a few days." Zhou Shijie said, "If it's another chef, he will definitely suffer great criticism. But you, Yuan, with your reputation in the domestic culinary circle, no one dares to say anything."
Third Grade Chef, Second Grade Chef, First Grade Chef, Technician, Chef Yuan Biao, Advanced Technician.
It was really a great honor.
"I'm leaving now." Zhou Shijie said goodbye and then left. He had already tasted the dishes, so he couldn't disturb him anymore.
As for Zhou Barbecued Pork who came with him, he would definitely go with Wuhai. He didn't need to worry about him.
After Zhou Shijie returned to the headquarters of the Chef's Alliance, he told Song Ming about Yuan's Roast Suckling Pig.
As soon as he heard that it was a private cuisine improved from Cantonese cuisine, Song Ming became very interested. If it weren't for the fact that his conditions didn't allow him to, he might come to Chengdu right away.
Yuan Zhou didn't want to conceal his private cuisine and it had already been put on the menu. Therefore, with the spread of Zhou Shijie, more and more people in the culinary circle knew the existence of Yuan Family's Cuisine.
On the other side, Yuan Zhou still wasn't used to the days without a shop assistant.
During the business hours, Yuan Zhou had always been very focused on cooking. Regarding Zhou Shijie's reaction when he ate the Roast Suckling Pig, he felt that Yuan Family's Roast Suckling Pig was quite acceptable.
The lunchtime passed quickly. On the afternoon of the first day of the Chinese New Year, there was a lot of sunshine. Yuan Zhou decided to practice his knife skills.
"The new year also starts from practicing the knife skills." Yuan Zhou began to carry out the tools needed for practice.
At noon, there weren't too many people in the line of The Kitchen God. However, there were more people in the evening. Of course, there were also some who came in the middle of the line. Fortunately, it was the Chinese New Year, so they still got the number. For example, Chen Wei and Wan went back on the eve of the Chinese New Year and came back one day later.
The first thing they did was to come to The Kitchen God for dinner, which was the first choice of all the regular customers after they returned to Chengdu.
After seeing off the last customer, the dinnertime also ended. Yuan Zhou went back to the second floor quickly. After washing up and changing a set of clothes, he entered the kitchen again.
"Aunt Tong, she's coming soon. I have to prepare for it," said Yuan Zhou.
On the eve of the Chinese New Year, Boss Tong knew that Yuan Zhou was going to treat his customers to a meal for free. She just regarded it as the Chinese New Year's Eve dinner and thus didn't come. The main reason was that she didn't want to get involved in the affairs of young people.
Therefore, she prepared to spend the first day of the Chinese New Year with Yuan Zhou. Therefore, Boss Tong made an appointment with Yuan Zhou to have dinner together on the night of the Chinese New Year.
For the first meal of the Chinese New Year, Yuan Zhou also prepared it meticulously. A Roast Suckling Pig and several dishes made of tofu, a total of nine dishes. The meaning of the dish was good and it was a good omen.
"Aunt Tong, you are here. Come in and have a seat." When Yuan Zhou almost finished the preparation, he saw Boss Tong enter the door on time. She had always been punctual.
Just as Boss Tong stepped into the door with a big lunch box in her hand, she heard Yuan Zhou's voice and immediately revealed a smile, "Yuan, Happy New Year. This is the tofu pudding that I made myself. It's an additional dish for us. You can taste it later."
"Okay. Aunt Tong's craftsmanship is definitely excellent. I will definitely taste it later." Yuan Zhou nodded his head.
After leading the way and bringing Boss Tong to the yard, Yuan Zhou arranged for the dinner to be served on the stone table in the yard.
Together with Boss Tong's tofu pudding, there were ten dishes in total. All of them were perfect and auspicious.
Yuan Zhou and Boss Tong sat down and chatted while eating.
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