Siheyuan: A Cook in the 60s

Qin Jingru repeated what Master Ren had said today.

Cao Wei was shocked.

Only then did he realize that he seemed to have neglected the issue of safety.

Yes, there is no suitable Baoan team there.

"I overlooked it. I have to thank him."

"Well, it's not over yet. There's a second thing..." Qin Jingru repeated Mr. Ren's request.

"Well, you want to test my cooking skills? In exchange for Tang Sancai? That's quite profitable. No problem. I'll do it tomorrow."

In fact, Cao Wei rarely did things himself.

It’s not that he is lazy or unwilling to do it, but his current cooking skills are somewhat outrageous.

If they really did it directly, it would be quite troublesome for the restaurant. Other chefs couldn't do it to his level.

What if after we eat it, Cao Wei has to cook for us in the future? That would be a huge hassle.

Cao Wei felt that he was still interested in being a chef and studying dishes, but if he really had to work like an assembly line worker, nailed to the stove every day, he couldn't do it. He was tired of this kind of thing in his previous life.

In most people's minds, chefs have decent salaries. They just cook and fry dishes every day. If they have decent skills, they can support their families. But in reality, the more chefs work, the more exhausted they become.

This is especially true in the high-intensity atmosphere of later generations.

The intensity of work in the kitchen of a steel mill was less than one-tenth of that in later generations.

But today, someone asked for it, and it seemed that there was a story behind it, so he didn't mind showing off his skills.

As for Tang Sancai, he didn't take it seriously. On the one hand, antiques were not that valuable at the moment. The price only went up after China joined the WTO and became stronger. By that time, Cao Wei no longer needed them. In Cao Wei's view, those who went back to the 5.60s and s to collect antiques were undoubtedly nonsense.

It may be valuable after a few decades, but what does it have to do with me?

The reason why he was willing to do it was more because he wanted to hear the old man's story.

His cooking skills have reached a bottleneck, and how to improve them is a big problem.

A plate of Mapo Tofu is no problem for Cao Wei.

It was hard for Ye Ren to imagine that a plate of Mapo Tofu could be so delicious.

He thought that he had seen and eaten it before, and he could find something to like about the color, aroma and taste, but how could he describe the dish of Mapo Tofu in front of him? It looked like something out of this world, perfect, too perfect.

He used a spoon to gently scoop up a spoonful and put it into his mouth.

He closed his eyes and savored it slowly. After a long time, he opened his eyes and let out a light breath.

He ordered two more bowls of rice, which he just shoveled into his mouth mouthful by mouthful.

After the scraping was finished, Qin Jingru and Cao Wei were called over.

Ye Ren looked Cao Wei up and down, and Cao Wei was also looking at Ye Ren.

Ye Ren knew that he had come on the first day of the restaurant, and he was very particular about food. In fact, for chefs, such experienced gourmets have a love-hate relationship. They love them because they know how to eat, and know how much effort they put into making such a dish. They also hate them because they know how to eat, and it is not easy to fool them. For many dishes, if there is a step missing, they can tell.

But Ye Ren had one good point, no matter which chef cooked it, he would eat it with gusto, and he would not find fault, but would tell everyone what was good about it. He would occasionally point out the bad parts, but he would not say anything too harsh, just saying things like "this chef's cooking is a little off, but it's already very good, better than most state-owned restaurants."

Not only does he not ruin the show, he also serves as a food show host. Foodies like this would be treated like ancestors in future generations.

As for now, there is no need to be so nervous, as there are not many choices.

Cao Wei had not looked closely at this "Mr. Ren" in the past, but today he looked more carefully. As a man with "advanced medical skills", he saw some clues after a careful look. Wow, this "Mr. Ren" is also a martial artist. However, it seems that his body has suffered some serious injuries, and it is estimated that he has no strength at all.

"Strange, strange..." Ye Ren muttered, "He is strong and healthy, with a restrained aura, but without any evil spirit. In this day and age, is there still such a person?"

"Master Ren." Cao Wei didn't care what Ye Ren was mumbling and went over to greet him: "How do you feel about today's dishes? Yesterday I heard from Jingru that you were willing to come to my Samadhi Restaurant for dinner, which was a great honor. To be honest, Samadhi Restaurant's business has improved a lot with your presence."

Hearing Cao Wei say this, Ye Ren felt a little relieved. He could see that the couple were not stingy people. After all, stingy people would not dare to be the first to try something new. The first person to try something new was either forced into a desperate situation or had strong confidence in himself. Obviously, the couple was the latter.

The key is that this guy can talk.

"It's my personal preference to talk while eating. I hope the shopkeeper doesn't complain about the old man being too talkative." Ye Ren waved his hand and said, "It's a blessing to eat the 'Mapo Tofu' made by the shopkeeper today. We are lucky enough to have this blessing together, so it can be considered as a balance."

"Hahaha, OK, Master Ren is straightforward. I heard from Jingru that Master Ren wants to eat another dish. I wonder what it is? Don't worry, as long as I can do it, I will definitely make it."

Neither of them talked about antiques. It was common sense to pay the bill after dinner. If this thing was brought up in public, it would be too embarrassing. Besides, Cao Wei's purpose was not antiques.

"Braised."

"What?" Cao Wei felt as if he had not heard clearly.

"Luzhu, boss, I want a bowl of Luzhu."

Ye Ren left, leaving Cao Wei and Qin Jingru alone. You look at me and I look at you.

"Is there anything particular about this stew?" Qin Jingru didn't understand.

Luzhu originated in the Guangxu period of the Qing Dynasty and has been passed down to later generations. It is also considered a well-known snack in the old city.

But you have to tell me what this thing tastes like.

Cao Wei will tell you with certainty that this thing doesn’t taste good.

From the beginning, this thing was not something that could be put on the table. In those years, people lived a hard life and wanted to eat some meat, but meat was expensive. What could they do? They could only think of using sewage. In those years, cleaning sewage was also a problem. There was no mature technology like today, which led to the need for a lot of seasonings in this stew.

The further it's passed down, the saltier it gets.

It’s just to cover up the smell of internal organs.

The characteristic of stewed food is that it is very choking and the taste is not satisfactory.

As a foodie, why would I choose to order something like braised pork?