Chapter 1820 (2/2)
”Xiao Yuan, why do you come here when you have time? Are you going to continue to exchange Shandong cuisine, or tell me you're going to add Shandong cuisine to the menu of the shop? You're so busy studying cooking. In fact, you can ask me to go there. Anyway, I'm still more free recently.” It turns out that this is the reason why Zhou Shijie is in a good mood.
Papers piled on the desk: look at me, look at me.
Er, Yuan Zhou felt that when he called yesterday, he should have made his intention clear.
It's not Zhou Shijie's wordiness about when to serve Shandong cuisine. Think about it from his perspective. Especially yesterday, Zhou Shijie had a meal with old man Wang Huai.
During the dinner, Mr. Wang Huai said: ”I can put down and retire because there are successors in Suzhou cuisine”, ”with chef yuan, we will have no problem with Suzhou cuisine for at least one or two decades”, ”Chef yuan has a deep foundation in Suzhou cuisine, and Mingjie depends on chef yuan's guidance”
Seriously, if it weren't for Mr. Wang, who is also an elder for Zhou Shijie, Zhou Shijie would almost lift the table.
However, Yuan Zhou didn't know this, but it didn't prevent him from being a little guilty. After all, he didn't count when to serve Shandong cuisine, and the system became more and more superficial.
”It hasn't reached the point where you can go to the menu. You need to practice more.” Yuan Zhou said seriously.
Of course, he is also telling the truth. After all, Yuanzhou really thinks that Shandong cuisine is not ready for customers to eat.
”I know that Xiao Yuan's attitude of excellence has remained unchanged for thousands of years, but he should have such a persistence in cooking.” Although Zhou Shijie is a little disappointed, he believes that Yuanzhou will surprise him and bring changes to Shandong cuisine in the future.
Zhou Shijie asked, ”how's the practice of tofu banquet?”
”Thank you for your generous advice, president. It's almost honed.” Yuanzhou road.
”What's the matter with Xiao Yuan coming today?” Zhou Shijie picked up the tea newly sent by Zhong Lili and drank it.
”I don't know. Does uncle Zhou remember the previous activities of Tang Wang?” Yuan Zhou worded silently.
”Yes, the soup is quite excellent. I've had it all. Moreover, since Xiao Yuan's activities, everyone's knowledge of Cantonese cuisine has increased a lot, and many people are interested in Cantonese cuisine.” Zhou Shijie.
”Xiao Yuan, are you going to hold several more such activities?” Suddenly Zhou Shijie reacted.
The person who can be the president of the kitchen Federation is not only excellent in cooking, but also has a high reaction ability. Otherwise, he can't do many things.
”Yes, I want to discuss the promotion of other cuisines with Uncle Zhou this time. I want to do something.” Yuanzhou road.
”Yes, not only Cantonese cuisine, but also other cuisines need to be promoted. Not only let our Chinese descendants, but also let those foreigners see our Chinese food civilization.” Zhou Shijie patted the table excitedly. As the president of the kitchen Federation, promoting Chinese cuisine has always been what he has been doing: ”and it's really only good for Xiao Yuan to do it.”
Zhou Shijie suddenly thought of the four seasons of spring, summer, autumn and winter when Yuan Zhou conquered the judges of chefs from all over the world at the personal cooking exhibition. It was amazing.
”I also think it can let more people understand our food culture.” Yuanzhou road.
This is his feeling that the system has been helping him become a kitchen god as his cooking skills become more and more advanced. Yuan Zhou hopes that one day his cooking will not only meet the requirements of the system, but also in Europe and America, when diners have dinner, they will no longer take western food as the mainstream, but Sichuan food today, Guangdong food tomorrow and Bolu food the day after tomorrow, Every day without duplicate samples can last for a long time.
”Does Xiao Yuan have any ideas?” Zhou Shijie asked.
”My plan is to accept one or two registered disciples for each cuisine, improve my cooking skills, and then expand slowly.” Yuan Zhou spoke out his ideas slowly.