Gastronomy God

Chapter 89
"Boss Cheng, you have a good idea. Is there a gambling agreement? If the sauce produced by the Mingxuan processing factory fails to sell as scheduled, how will you compensate our Mingxuan processing factory, Boss Cheng?"

"Within the agreed time, if the sauce is not sold out, we are willing to add an additional processing fee of one yuan per bottle of sauce on top of the initial processing fee."

"I think this will work. Then it's settled. I believe in Boss Cheng's strength, and I also hope that Happy Sweet Sauce will sell well."

"No problem, I will let my assistant finalize the specific details of the cooperation, and then finalize it with your staff."

The host and guest had a good time, and the two sides reached a consensus.

After Cheng Xin kindly entertained Boss Zheng for a meal and gave him a delicious meal, everything became easier.

To conquer a man's heart, conquer his stomach first.This maxim is absolutely true.

Cheng Xin treated Boss Zheng so friendly, and Boss Zheng's attitude towards Cheng Xin was very good at first.

Secondly, after Cheng Xinliang revealed his identity as a chef, things became even simpler.

With the endorsement of the chef Cheng Xin, there is no need to worry about the hard power of this happy sweet sauce.

The final gambling agreement made Boss Zheng Ning's Mingxuan Food Processing Factory no worries.

If Happy Sweet Sauce sells well, their Mingxuan Food Processing Factory will be able to sell more, get rid of the dependence on orders from other giant sauce companies, and form a variety of partnerships. Why not do it?

In case Happy Sweet Sweet Sauce doesn’t sell well.Their Mingxuan food processing factory also has a subsidy processing fee of one yuan per bottle from Cheng Xin, which is not a loss at all.

Cheng Xin came up with the VAM agreement in order to expand the production of Happy Sweet Sauce as soon as possible and relieve Zheng Ning's worries.

Once Happy Sweet Sauce has a good reputation, sales, and money will flow into Cheng Xin's pocket.

Mingxuan Food Processing Factory can expand the production of sauces, and Cheng Xin will earn more in the future.

……

On the new Monday, Cheng Xin stood on the familiar podium and introduced new knowledge to dear students.

"Did everyone consolidate the knowledge learned last week on the weekend? Last week I grandly introduced the major Lu cuisine factions, taught you all kinds of classics, and created original Lu cuisine recipes. Next, I will randomly select people and see Let's see if you have reviewed it."

The two hundred students in the lecture hall immediately started whispering, exchanging and discussing the knowledge Cheng Xin taught last week.

"Student No. 186, Cao Li, please answer what are the three most famous factions of Shandong cuisine."

In the classroom, a tall, fat young male chef got up and answered Cheng Xin's question.

"Good instructor, this question is not difficult. The three most well-known factions of Shandong cuisine are Qilu cuisine, which uses a wide range of materials. There is a saying that "one dish is delicious, and a hundred dishes are not heavy"; Jiaodong cuisine, which is good at making banquets with seafood and choosing ingredients. Conch and prawns are the main dishes, and Confucius cuisine has delicate knife skills. There is a saying that "you can never tire of fine food, and you can never tire of fine meat". This is the general style of Shandong cuisine."

Cheng Xin waved his hand and told the student to sit down.This student Cao Li answered very well, which means that he has worked hard to memorize it.

Don’t think that theoretical knowledge is unimportant. If you are a very good chef and participate in some large-scale banquets, the diners ask you to introduce your dishes and explain the history of the food. Wouldn’t it be embarrassing if you can’t tell them?

On the contrary, if you have a knowledge background of relevant food classification factions and understand the culture, do you guess that the diners who ask questions will admire you and be full of admiration?
"As for the few methods of training Shandong cuisine I have mentioned, there is no way to test whether you can know it in the current class, or if you knew it before. I forgot it now, and it all depends on you to consolidate the production in private. This week we will Learn how to cook Sichuan cuisine and learn the historical origin of Sichuan cuisine.”

Cheng Xin hopes that each of the 200 students can absorb 100% of the knowledge he imparted and master the actual secret recipes of the dishes.

In fact, the two hundred chef students have mastered it very well.They are not students, they have already entered the society for a long time, have been polished by life for a long time, and know the importance of cooking.

Culinary skills and mastery of exclusive recipes for dishes are the foundation of a chef.

With this hard-won opportunity, they can be taught by the top master chefs. How dare they be lazy and study with a sloppy attitude?

"Before I start today's formal lecture, I want to pretend a little. In this world, when it comes to cooking, I may be one of the top few people. Maybe there are even better chefs abroad than me. But when it comes to cooking Sichuan cuisine, I, Cheng Xin, say that I am second, and no one dares to take the first place. When it comes to cooking Sichuan cuisine, I am the undisputed number one."

The illustrated book of Sichuan chefs of the past dynasties rewarded by the system, 300 secret recipes of Sichuan cuisine, have already been integrated into Cheng Xin's blood and turned into his culinary skills.

In this world, when it comes to cooking Sichuan cuisine, there is no one who is better than him, Cheng Xin.

"Boss, it's hard to speak."

"I have never seen such a domineering person!"

"Should you accept an apprentice? The kind whose brains are good but hands are not yet."

The audience in the live broadcast room of Station P also responded to Cheng Xin's pretending behavior with enthusiastic bullet screens.

After the baptism of the previous week, the 200 students no longer have any doubts about Cheng Xin's cooking skills, and now they all admire Cheng Xin.

Master Cheng Xin dares to say that he is the number one in cooking Sichuan cuisine, so there is no falsehood.

It's over after studying with the master Cheng Xin. Where can I find such an awesome Sichuan chef?This is the true voice of the students.

"Sichuan cuisine uses a wide range of materials and seasonings. The taste is not only spicy and spicy as the public imagines, but also fresh and mellow. From high-end banquets'three steamed and nine buckles' to convenient fast food, there is no shortage of Sichuan cuisine. Sichuan cuisine is novel in style and exquisite in craftsmanship. Sophisticated, with a wide variety of dishes, there are more than 4000 kinds in total, and the variety of flavors ranks first among all cuisines.”

Cheng Xin proudly introduced his best Sichuan cuisine.

It is no exaggeration to say that once you master Sichuan cuisine, it will be easier to learn other cuisines.

Sichuan cuisine, with its varied styles and rich varieties, can best test the basic skills of a chef.

"Speaking of cooking skills and methods, I have summed up nearly forty methods such as frying, smoothing, simmering, stir-frying, deep-frying, and boiling. I will teach you one by one in the practical training class. To judge whether you have mastered Sichuan cuisine The skill depends on whether you have achieved the "seven flavors and eight flavors" in the cooking process, making seven flavors of "sour, sweet, numbing, spicy, bitter, fragrant, and salty" and cooking eight flavors of cooked dishes. Fragrant, hot and sour, peppery, strange, spicy, red oil, ginger juice, and homely' eight styles. If you have achieved seven flavors, you are an excellent Sichuan chef."

"I believe that under my teaching, you can all become outstanding Sichuan chefs."

"..."

With the buff of strict teachers and high apprentices, the students have 50% more understanding and concentration. It is not too easy to learn the theory.

Sichuan cuisine is what Cheng Xin is best at. Cheng Xin was able to introduce this knowledge with ease. The theoretical class in the morning contained Cheng Xin's insights on Sichuan cuisine.

His father is a well-known Sichuan chef in Tianfu Province. He mastered outstanding Sichuan cooking skills and unique secret recipes, and then passed them on to him.

And he, Cheng Xin, has become the most powerful and outstanding Sichuan chef in history by integrating the strengths of hundreds of schools and the experience of Sichuan chefs in the past.

Today, Cheng Xin taught these new students again, which can be regarded as the inheritance of the Sichuan chef.

(End of this chapter)