Was fired and opened a gourmet food store

"Old Zheng, isn't that right?" The bald chef turned his head with a smile, only to find that the black-faced chef was not around.

"Hey, where are the people? Where did the one who was here just now go?" The bald chef touched his head and looked around, only to find that the black-faced chef was not far behind him, staring at the big screen.

"Why is this guy going to the back? You can watch here, too." The bald chef was a little confused.

But the fat white chef suddenly pulled him: "Don't worry about it, look, it's Old Zheng's turn to serve the dishes."

"Really? So fast." Hearing this, the bald chef quickly turned his head and stared at the big screen.

Speaking of the competitors of this show, his long-time friend Old Zheng can be said to be the strongest one.

Compared with the inheritors of other cuisines, this Sichuan cuisine chef Zheng may not be well-known, but that's because he is usually low-key and only focuses on cooking and running his family's small restaurant.

But because of this, his cooking skills can be said to be the most perfect and recognized among these inheritors.

Anyway, from high-end dishes to home-cooked dishes, there is nothing he is not proficient in. He is also the only Sichuan chef who has mastered 24 kinds of seasonings perfectly among the current Sichuan chefs.

These 24 kinds of seasonings can be said to be the essence of Sichuan cuisine. It is good for an ordinary chef to master 10 kinds perfectly in his lifetime, not to mention mastering all 24 kinds.

Chef Zheng became famous in a state banquet, where he prepared 24 dishes, representing the 24 kinds of seasonings of Sichuan cuisine.

Originally, I thought it was exaggerated. After all, it is not easy to make 24 kinds of seasonings have their own characteristics and ensure deliciousness.

But the result is that everything is excellent, which makes all foreign guests amazed and sigh how Chinese food can be so delicious, and each has its own level and completely different top-level deliciousness.

After this state banquet, Chef Zheng was also on a prime-time news program in a certain country.

There is no way, the impression left by these 24 dishes is so deep that they are not stingy with praise.

At that time, the program introduced Chef Zheng with a line: "A mysterious magician from China, he doesn't cook dishes, but works of art from 24 kinds of seasonings."

Since then, Chef Zheng, who was originally unknown, has become famous. With the help of some media marketing, the door of Chef Zheng's small restaurant has been trampled, and then his other identity has been exposed.

No one could have imagined that the chef in this small restaurant is actually the master of all the chefs of famous Sichuan restaurants in China. Even if he is not the master, he has some relationship.

Chefs who are qualified to attend state banquets are naturally good, but no one expected that he is a master-like figure.

The fact is that the organizer of that state banquet also strongly invited him to come, otherwise he might have stayed in his small restaurant for the rest of his life.

Later, his identity was exposed, and he could not resist the strong invitation of Director Chen Yiliang, and was taken to the show several times. Over time, he also secured the identity of the inheritor of Sichuan cuisine.

However, he doesn't seem to like this feeling of being famous. He usually only cooks in small restaurants and doesn't go anywhere else.

Unlike the bald chef of Su cuisine, he markets himself whenever he gets the chance and creates a dish worth 10,000 yuan.

Before the show, Chef Zheng told Chen Yiliang that this was the last time and he should not look for him again in the future.

He has done almost enough to promote Sichuan cuisine. In the next period of his life, he will focus on researching new dishes.

The inheritance has been completed. The next step is to innovate, research and teach future generations, and continue to promote Sichuan cuisine. Only in this way can he deserve the title of the ancestor of Sichuan cuisine from the outside world.

…

At this time, the chefs outside the box were also staring at the screen intently. In their eyes, Chef Zheng's craftsmanship is the most exquisite.

Although he is usually very low-key, even if he is not in the arena, there are still legends about him in the arena.

And how will he perform?

The students in the box gave the answer.

What was served was still a white jade porcelain plate, which contained a food that everyone was familiar with - tofu.

The square and soft appearance, without any flaws, proved the master's knife skills and superb cooking skills.

With the sauce on it and some ingredients, it exudes a strong aroma.

This aroma is not just one kind, but has distinct layers and a strong sense of complexity, but also a feeling of being integrated.

It's hard to describe, anyway, it's super fragrant. The students were too lazy to worry about it, and had already picked up the chopsticks and spoons, holding a bowl of rice in their hands.

When they saw this dish for the first time, they had a feeling in their hearts that this dish is absolutely super delicious.

FactsThis Mapo Tofu is also a top-notch dish in Sichuan cuisine, and it is well-known both at home and abroad.

At the state banquet that Chef Zheng attended, a foreign guest praised this dish highly, and then he ate four bowls of rice happily. When he returned home after eating, he still couldn't forget it. He searched all over the country's Sichuan restaurants, but none of them could make this taste, which became a regret for the foreign guest.

The students started to eat.

The tofu was very soft and tender in the mouth, and the minced beef tasted very crispy. With the sauce, the tongue immediately responded - dancing (numbing) and a little stinging.

This pain is composed of spicy and hot, but it is not uncomfortable at all. Instead, it is a pain that makes people can't help but immerse themselves in it and enjoy it very much.

In addition to the numbing, spicy, hot, crispy and tender, they also feel that it is particularly fresh and fragrant, because this tofu has no bean smell at all. In addition to the effect of the sauce, the tofu is also processed in advance.

Whether it is the heat, the selection of ingredients, or the cooking, they can't find any faults at all.

With this spicy, hot, fresh, fragrant, crispy and tender mapo tofu, some students have already finished two bowls of rice and are getting the third bowl.

Others did not find it strange, and Zhang Meng was the same. Looking at the fresh and fragrant mapo tofu, she pursed her lips, cast an expectant look, and tried her best to suppress the urge in her heart.

There was no way, this thing was so delicious to eat with rice, she almost couldn't help but get a bowl of rice to add it.

Soon a plate of mapo tofu was finished, and the students took out a tissue to wipe the sauce from their mouths. They stared at the clean plate, as if they were still not satisfied, and swallowed their saliva.

"Uh... there is still some sauce in the plate."

"How about... lick it?"

Forget it, it's on TV, it's not a good influence.

"As expected of Lao Zheng, his moves are really extraordinary."

The chefs outside couldn't help but sigh when they saw the students' reactions.

Although they didn't taste the Mapo Tofu, it looked quite authentic and could stimulate the taste buds. Several chefs were eager to eat.

They also wanted to try it.

…