Food customizer.

After receiving the reward, Su Chen suddenly stood up and returned to the house.

Completely ignoring that the employees still had a lot to say to themselves, they just lay down on the chair and closed their eyes and started looking at this attractive reward.

[Famous Chinese recipes: compiled in the s. 】

It was very rare that the items rewarded by the system had a very detailed introduction. Su Chen read it slowly and carefully.

[In the s, Japanese Housewives’ Friends Publishing House, in conjunction with Beijing Friendship Commercial Service Company, Shanghai Catering Service Company, Guangdong Catering Service Company, and Sichuan Vegetable Catering Service Company, jointly filmed and produced a recipe album. 】

Good guy!

Something appeared in Su Chen's head.

This cookbook existed in reality, and Su Chen knew a little bit about its origin, but why was one from the s and the other from the s?

This made Su Chen a little confused. Because he knows that such a thing did happen in the s!

After this cookbook was published, it was deeply loved by Japanese housewives. They followed the recipe crazily to learn how to make Chinese food at home.

Later, the top management realized that something was wrong. What would happen to our own food culture after you did this?

He immediately ordered this book of recipes to be destroyed, including private ones as much as possible.

It is a pity that from the publication to the destruction of this cookbook, there was no time to produce a simplified version. The only ones that entered the country were some traditional versions, mostly in Baodao Province.

The reason for not making a simplified version is also very simple. At that time, the income of the domestic people was not enough to buy such a well-made cookbook with illustrations. The price of this set in the 600s was about yuan, which was very important at that time. This is a very expensive price for the country.

[This book covers the four major Chinese cuisines, Shandong cuisine, Jiangsu cuisine, Cantonese cuisine, Sichuan cuisine, as well as a volume of palace cuisine. 】

[With the passage of time, the loss of some modern ingredients, the decline of raw material quality, and the reduction of hand-made craftsmen, most of the dishes in the recipes are gradually no longer made. 】

[In addition, in the s, domestic chefs deliberately reserved their hands when facing the Japanese camera. Although this book contains relatively comprehensive recipes, it is not practical. 】

Su Chen called him a good guy!

It turns out that there is such a thing. No wonder he bought a few Japanese fragments when he was a host. The pictures above looked really good, but after making it a few times, it tasted very ordinary. .

That's it!

Our domestic chefs are still awesome!

However, most of the skills that have been retained can make foreign housewives ecstatic and rush to imitate them. So if you really teach them, wouldn't they explode on the spot?

Su Chen smiled and continued to read the introduction in his mind.

[This recipe was published by the Light Industry Publishing House in the 50s. 】

[In the 50s, when the public-private partnership was established, the culture of mutual secrecy in restaurants was a decadent trend. The state encouraged restaurants to share their recipes with each other, and to exchange and learn in various state-owned restaurants to improve their skills. 】

[In the 60s, when food supplies passed the border, publishing work stopped for a time. After the recovery in the 80s, as a large number of private restaurants emerged in the country, chefs began to have reservations. 】

[This fragment only retains the recipes made in the 50s, covering most provinces in China, as well as various secrets of famous restaurants across the country at that time. 】

The further he looked back, the faster Su Chen's heart beat.

Especially at the end, I felt like my heart was about to jump out of my mouth!

This. This is too scary!

According to the item introduction, this recipe should have been established in the 50s.

Because of the uniqueness of history, some famous restaurants were forced to reveal all their secrets, and then handed them over to state-owned hotels for learning and exchange.

Among them, there are many century-old stores!

Just imagine, a century-old store that can stand in the land of China, can its recipe be that simple?

But now, Su Chen has all this at his fingertips!

According to the introduction, until the s, few of this recipe had actually been preserved. Although the new recipes published later had a full range of recipes, they began to be reserved due to historical reasons.

"Does this mean that the famous dishes I eat now are all castrated versions?"

This question suddenly popped up in his mind, making Su Chen dumbfounded.

But no matter what, Su Chen was still a little frightened when he suddenly got such a terrifying thing.

It is no exaggeration to say that even if this is a fragment, there will still be countless people willing to spend a lot of money to buy it on the market, for no other reason.

At this moment, Su Chen has grasped the lifeblood of countless centuries-old stores!

After withdrawing his thoughts, Su Chen opened his eyes and looked at the ceiling. Now he was like a child holding a treasure in his hand. His own abilities were not enough to use the full power of this cookbook.

‘The current business model is very good. Customize with delicious flavors and dive into the recipes! ’

‘In the future, ancient recipes can use this, and the system’s recipe synthesis function can continue to be used to make some modern dishes. ’

'But before that, there is one very important thing to do.'

Although I hold fragments of famous recipes in my hands, they are the essence of China’s food culture for thousands of years, and most of them are the lifeblood of major century-old restaurants.

But this behavior is inconsistent with Su Chen's own food concept.

Is what is passed down necessarily good?

Su Chen still believes that the most suitable is the best, and some delicacies may not be worse than those passed down after being improved.

Just like the fried chicken dish, and the eight-treasure pumpkin cup that was improved after Su Chen's own understanding. The former is loved by Jingzhou people, and the latter is praised by even Master Lu Yongliang.

Therefore, Su Chen wanted to taste the original taste before making it, then compare it with what he had made, and finally, if possible, make slight improvements.

In this way, it is truly delicious.

After figuring out the situation, Su Chen exhaled heavily, left the recliner and stood up.

"Now that the delicious food is here, it's time to close down for a few days."

The good news now is that with the yuan Li Mingtao recovered, not only did he solve an urgent need, but with the remaining money from previous operations, he still had about yuan after paying the rent.

"If you pay yuan, it's not realistic to try them all. It's okay to try a few."

Jingzhou is located in the northwest. If you look carefully at the map, you can understand why it is known as a food desert.

This is not a rich place.

In ancient times, people didn't even have enough to eat, so why did they talk about food culture?

And the closest place to Jingzhou.

Su Chen zoomed out the map on his phone several times and pointed at a city - Beijing!

Delicious food comes to the company and conference room.

When hearing the news announced by Su Chen, a burst of screams and cheers broke out in the room!

"Really? Really! Wow! A trip at public expense plus delicious food? Boss, why in the world is there such a good boss like you?" He Shuting now wanted to press Su Chen on the table and kiss her twice to vent her excitement. Affection.