Was fired and opened a gourmet food store

"Who called you?" Xu Gaoyi asked his wife curiously.

Liang Sufen put away her phone and smiled, "Sister Wang, she said that many people in our village are watching Ziqi's program in front of the TV, and my parents are also at her house."

"Is that so? This kid is really giving us face." Xu Gaoyi was a little emotional. This kid is getting more and more competitive.

"Dad, what is face?" Xu Ruoling asked curiously with big eyes.

"It means that my brother has brought honor to our family. Mom and Dad are proud of him." Xu Gaoyi said with a smile.

"Oh." Xu Ruoling nodded her little head, tilted her head to think for a while, and then smiled sweetly: "I will also be like my brother in the future and bring honor to our family."

"Well, then Mom and Dad will wait and see."

The couple looked doting and touched their daughter's hair.

The family of three continued to look at the TV.

At this time, several chefs had already walked to their respective stoves. After finishing the preparations, they began to cook.

At the same time, Zhang Meng also followed them to explain.

Walked to a chef.

"Master Meng, what dish are you preparing today?" Zhang Meng held the microphone, bent down slightly, and asked in a gentle tone.

This is Master Meng, the inheritor of Fujian cuisine, who is concentrating on processing a large piece of pork belly.

He has a dark skin, ordinary appearance, and is not very tall, just at the same level as Zhang Meng who is bending over.

Although he is not good-looking, he has a good skill.

In the last show, he amazed the audience with a Buddha Jumping Over the Wall, surpassing most chefs and won the second place at that time.

At the same time, he is also the president of the Fujian Cuisine Food Association, and the restaurant where he is located has been rated as a 5A restaurant by the China Cooking Association. There are no more than 10 restaurants with this title in the country.

Whether it is qualifications or strength, he is at the top level in the country.

When Master Meng heard what Zhang Meng said, he just smiled and replied, "This time I'm going to make lychee meat."

"Lychee meat?" Zhang Meng was a little curious: "Can you introduce it to us?"

Master Meng nodded, holding the knife steadily and cutting the meat, while answering: "This is a sweet and sour dish. In our place, whether it is a hotel banquet or an ordinary family, it is very popular. It can also be said to be a home-cooked dish. The specific production process is..."

While the audience listened, they watched Master Meng cut the strips of pork belly into cross-shaped cuts, and the surface texture of the cut was almost the same as that of lychee.

I couldn't help but exclaim:

"This knife skill is really solid, and the cut is so beautiful."

"As expected of a chef, he handles the ingredients meticulously. I have done it at home, and the cut is not as beautiful as this chef."

"It doesn't matter whether it looks good or not, the key is that it must taste good."

"I'm looking forward to how the dish will turn out."

...

Zhang Meng looked at it carefully for a while, and then walked to another chef who was processing a fish.

As soon as she walked to the side, she smelled a special smell. Zhang Meng couldn't accept it and subconsciously wanted to cover her nose, but she finally endured it. She was very professional, remained calm, and asked steadily: "Master Liu, what dish are you cooking today? Can you introduce it?"

Master Liu, the inheritor of Anhui cuisine, smiled and said: "I'm cooking stinky mandarin fish today."

Zhang Meng understood it now. She had done her homework before. Due to historical and geographical reasons, people in that area had to accept air-dried and pickled food, so the love of stinky food became a feature of Anhui cuisine, and this stinky mandarin fish is the representative dish of Anhui cuisine.

The surface of the pickled mandarin fish is copper-green, and various ingredients are added. It is similar to stinky tofu. It smells stinky and tastes delicious.

Looking at the chef's production process, although Zhang Meng is not a professional, she can also see the naturalness and fluency of it.

For a while, she couldn't help but look forward to what the finished dish would be like. Is it as delicious as stinky tofu, or is it better?

Then he walked to another chef, who was tinkering with a pot of shrimps and a pot of tea next to him.

"Master He, what dish are you cooking today?"

This chef is the inheritor of Zhejiang cuisine. Hearing this, he replied calmly: "Longjing shrimp."

"Longjing shrimp?" Zhang Meng became interested. This is a well-known state banquet dish. It must use the first-harvested Longjing in the season and fresh river shrimps to ensure the crispness and tenderness of the taste.

In fact, she has eaten it before, but now that it is made by this master himself, the taste must be more prominent.

At this time, there are more and more barrages on the Internet.

"Longjing is so expensive, a little bit costs hundreds of yuan."

"Ordinary people can't afford this dish."

"I want to eat it too, I want to rush into the TV."

...

Go againAfter looking at several chefs, Zhang Meng finally came to Xu Ziqi.

Seeing him working hard there, Zhang Meng couldn't help but look at him a few more times, and the soft voice continued: "What dish are you cooking?"

……