MTL - Gourmet Food Supplier-v3 Chapter 276 Passing the torch

I have heard of Tan Mingxin’s famous name Yuan Zhou. As the descendants of this generation of Tan Jiacai, the old man’s reputation is no worse than that of Zhou Shijie and others, and it is not a generation. After the rise of Tan Mingxin, Zhou Shijie has emerged in the culinary world for more than ten years.

The old man is in his 70s this year. Compared with the previous Fang Yiming, Fang is always younger, but the two belong to the same generation. In the final analysis, the old man learns to cook later. It is not as good as the old man Tan who has been in the kitchen since he was a child. of.

The time he became famous was about the same, but because Mr. Fang was really talented, he surpassed others to become the first person in the country, and Mr. Tan would be inferior.

Tan Jiacai is also a reputation handed down from the ancestors, and the craftsmanship is indeed very good, so the reputation of the father is also very far spread.

"Hello Chef Tan, I am glad to meet you." Yuan Zhou said hello politely.

"Hahaha, I don't want to be bothered by my old man." Tan Mingxin said very happy.

The old man is now in his seventies, but he didn't leave everything to go out in the same manner as Fang Lao, but he was still in the Beijing Cuisine Association.

Beijing cuisine is the capital cuisine, but many of them are cuisines that integrate the famous dishes of various local cuisines. The situation is very complicated by learning from the best of others. It is basically impossible to live without a respectable person.

The name of the old man is still very useful, full of authority, and old man Tan is a person with a strong sense of responsibility. As long as his physical condition allows, he is stationed in the Beijing Cuisine Association almost at any time. It is almost better than Zhou Shijie’s degree of professionalism. .

"No, Chef Tan, please."

Yuan Zhou made a gesture of inviting, and invited the old man Tan Mingxin and his assistant Xiao He into the shop directly to the backyard.

Even if it was still morning, there was a spring rain last night, which made the weather fade from the heavy winter, and a little more spring is full of vitality. In the cracks on the bluestone road, there are a few inconspicuous grasses, bathed in spring rain and spring breeze. Start to thrive.

Stretching out the tiny leaves, sticking out his head, intending to experience all kinds of baptisms in the world, indomitable, and want to express his inner desire for sunshine.

There was rain last night, and the sun was already poking out in the morning, so the wet tabletops and stone benches were already dry, and there was a little clarity after washing.

After placing a thin cushion on a stone bench glowing with chills, Yuan Zhou asked Mr. Tan Mingxin to sit down. This was prepared by Yin Ya. Many chefs who came to Yuanzhou for communication were not young, but the stone bench was cool. Summer is okay, but in other seasons, it is not very friendly to older people.

After officially entering the Kitchen God's shop, many small places have begun to change because of more attentive mistresses, and this is just one of them.

"This time I came to Chef Yuan to ask about Beijing cuisine. I didn't expect that Chef Yuan had already put on the menu. It's a great honor."

"There is one more thing, don't you know if you should talk about it?"

As soon as he sat down, Tan Mingxin spoke first. He first explained his reason for coming. It was polite, and then he asked questions. After all, this was a very important matter, and it was also a question he lingered for a long time.

While waiting outside, Tan Mingxin also received a call from his old friend Qiu Minglu, asking the same question, and it was this call that prompted him to change his idea of ​​communicating with Yuanzhou about Beijing cuisine, but to put this question first. On the bright side.

"Chef Tan has something to say," Yuan Zhou said.

I originally thought that Old Man Tan was here to inquire about Beijing cuisine. After all, it is not on the menu. It is normal for everyone to care about it, but now that there are doubts, it must be resolved.

"That's the case. Chef Yuan has always worked hard for the development of Huaxia cuisine. Even old guys like us are not ashamed. Especially since every cuisine has a registered disciple, it is really for our Huaxia cuisine. Outstanding contribution, and now many chefs who have previously worshipped Chef Yuan as their teacher can take the lead."

Speaking of the latter, it was a bit difficult to speak. Old man Tan Mingxin's face turned red, but he licked his lips and continued to speak.

"It's also that we old guys are not up to the point and have not cultivated too many successors for our culinary industry. Today, I mainly want to ask Chef Yuan what you mean, whether some of the graduated students can continue to collect. Apprentice, continue to pass on the cooking skills of this cuisine. Of course, I just ask, and I don’t want to force Chef Yuan to agree."

After all, one’s energy is limited. Although the older generation of chefs really admire and admire Yuanzhou, they naturally hope that he can teach more apprentices, but they can’t be squeezed by one person, so they thought. With such a method, is it possible to let those named disciples continue to have potential newcomers?

Passing the fire, hope that in the future, China’s culinary industry will be able to produce talents in large numbers. They also hope that the culinary industry will get better and better, but they can’t hide it. They really want to take advantage of Yuanzhou.

As a culinary veteran, the qualifications are there. To be honest, I am really embarrassed, but who makes Yuanzhou truly the number one chef in the world? The craftsmanship can be seen from the simple soy sauce coke circle. His strength is absolutely the best in the past and present.

"This matter of accepting disciples, the disciples are all on their own terms, but I can mention what Chef Tan you mean to them, but you need to wait for them to accept disciples after they get out." Yuan Zhou thought for a while. .

Regarding the disciples, whether they were passed down or by name, Yuanzhou has always respected their own wishes, but the rules cannot be broken. You must think about other things after you get out of the teacher, otherwise it will be bad if you get distracted.

"This must respect the meaning of the parties, I really thank Chef Yuan for his generosity."

Tan Ming sighed with emotion. Yuan Zhou agreed that his disciples did not cherish themselves with a broom and could pass on those cooking skills. He had to make him feel that Yuanzhou's generosity and courage were so selfless and empty-hearted.

"It's okay, it's just a trivial matter. As long as the apprentices have no objection, I don't have it here either."

Yuan Zhou really didn't think there was anything. He was not afraid of someone surpassing him, because he would keep improving and would not stop as long as he could still cook.

"One more thing, I don't know if Chef Yuan has heard of Qiu Minglu's name?" Tan Mingxin asked.

"Is the chef Qiu who is proficient in eight ethnic cuisines and is known as the all-rounder Qiu?" Yuan Zhou knew such a person for this name.

"That's right, he was on his way to Chengdu and he knew that I was here and wanted to ask me if he would like to visit you in the afternoon and talk about ethnic cuisine."

Not knowing whether it was intentional or unintentional, Tan Mingxin has always used a respectful name for Yuanzhou since before, admiring Yuanzhou's character and respecting Yuanzhou's craftsmanship, regardless of his age.

"It's about the registered disciples of ethnic cuisine. I already have a charter. I have invited Chairman Zhou and several masters of ethnic cuisine to discuss this afternoon. Chef Qiu has not been contacted. This is just a coincidence. Together." Yuanzhou Road.

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