Chapter 2427 (1/2)

Yesterday, Cheng Zhaomei called and said that today she wanted to discuss some important things with Zhang Yan in the store and ask if Yuan Zhou had time, so he made time available.

Zhang Yan looked at Cheng Zhaomei and motioned him to open his mouth. This matter is the business of Sichuan Cuisine Association. Cheng Zhaomei, as the president, is duty bound. He is very concerned about the affairs of Sichuan Cuisine Association. He feels uncomfortable when he doesn't come to see something important.

Therefore, we will come together this time. Of course, it is also because Zhang Yan is familiar with Yuanzhou enough to do so. With the improvement of Yuanzhou's status, ordinary people don't dare to disturb him at will.

Seriously speaking, the relationship between Zhang Yan and Cheng Zhaomei is actually very complex. Logically, they are about ten years different and should be a generation away, but they are chefs in the same period and are peers. His daughter Zhang Ying wants to call Cheng Zhaomei uncle Cheng.

Later, Cheng Zhaomei paid tribute to Yuanzhou as her teacher. To be honest, Yuanzhou's cooking is taller than Zhang Yan, but she is the youngest.

It's not easy to forget this circle. Therefore, Zhang Yan has always called Cheng Zhaomei this way since she became president. What she used to call Cheng technician is also a kind of appellation. No matter how the seniority changes, it's always right to call her so.

Cheng Zhaomei saw Zhang Yan's eyes, Direct opening: ”Master, when I read some past materials in the Association recently, I found that many classic Sichuan dishes handed down by word of mouth are on the verge of being lost. It's not that the master doesn't want to inherit, but that he can't find a suitable successor. Many of them have lost their reputation. That is, I found that some dishes have never been heard of at all. I think it's a great damage to Sichuan cuisine to let these dishes disappear Lose. ”

After a pause, Cheng Zhaomei continued, ”Sichuan food itself pays attention to all kinds of dishes and flavors. If you lose some uniqueness, Sichuan food may not go far.”

In his position, he is only an apprentice of Yuanzhou. All he wants is to learn cooking well and open a good shop. Since he served as the president of Sichuan Cuisine Association, the future trend and development of Sichuan cuisine is also his top priority, which can be almost compared with learning cooking well.

Cheng Zhaomei has done quite well. At least he has excellent cooking skills, even if he competes with other famous chefs for a long time. Therefore, since Cheng Zhaomei became the president of Sichuan Cuisine Association, she wants to make Sichuan cuisine the first of the eight major cuisines.

Increasing the voice and importance of Sichuan cuisine in many cuisines has always been his goal.

The problem of Sichuan cuisine found by Cheng Zhaomei actually exists in other cuisines. In the past, the chef industry was in the form of teachers and apprentices. This way has both advantages and disadvantages.

There is no paper word transmission, it only depends on the mouth of the human being. Not only is everyone's understanding ability different, but there will be differences in passing down, that is, the same paragraph is different, and the meaning may be totally different, not to mention the changes brought by tone and habit sometimes.

It has caused the embarrassing situation that only some teachers and masters can cook many dishes, but there is no inheritor. It is also the situation that Cheng Zhaomei is worried about at present.

”The problem you mentioned is not only Sichuan cuisine, but also other cuisines. What's your idea?” Yuan Zhou asked.

Yuan Zhou is still very confident and optimistic about Cheng Zhaomei. He is not only savvy, but also hardworking. Otherwise, he could not have been accepted as an apprentice even to complete the task of the system.