Chapter 289 Just pretending to be fake?

Chu Mengqi kept Wang Jianye's instructions in mind.

All this seemed like a dream. He was originally depressed because he failed to become Master Luo's disciple.

But today, he became the disciple of Master Wang, whom he admired the most, and became the disciple of Master Luo.

It really gave him a big surprise.

"How is your foundation in white cases now?"

Wang Jianye needs to understand it well and then teach students according to their aptitude.

When it was time for dinner, Wang Jianye and Master Luo cooked here, while Chu Mengqi helped him and made a few dishes.

"Master, your cooking is so delicious! It's just as the rumors say!"

Chu Mengqi said excitedly after eating the spicy and sour potato shreds made by Wang Jianye, which were at the perfect level for a state banquet.

His family was well off, but he had never been to an expensive high-end restaurant like Fengzeyuan.

I have only heard about it, but have never had the opportunity to taste the various signature dishes made by Wang Jianye.

Now that he finally had a bite, Chu Mengqi felt that the taste was amazing. It was the most delicious spicy and sour potato shreds he had ever eaten in his life:

"Master, I want to learn how to cook white cakes from you. Will you teach me how to make this dish?"

"If you want to learn, I can teach you. I'll give you a copy of Shandong Cuisine Classics.
It not only contains recipes for spicy and sour potato shreds, but also some mainstream Shandong cuisine recipes.”

Wang Jianye talked to Chu Mengqi while eating.

"Master, I bought the book Shandong Cuisine Classics that you wrote a long time ago."

Chu Mengqi had heard of Wang Jianye's reputation and admired him very much.

I have bought books published by Wang Jianye, but I didn't know that Wang Jianye could also do white cases.

When I came here in the afternoon, I heard that Wang Jianye was Master Luo's only disciple, and that he was even better than his master.

Therefore, Chu Mengqi, who was more interested in Bai'an, became Wang Jianye's disciple and learned Bai'an from him.

After dinner, with Chu Mengqi as his disciple, Wang Jianye no longer had to clean the table for his master. He could just ask Chu Mengqi to do it.

Chu Mengqi was also very happy and worked efficiently.

Nowadays, if you want to become an apprentice, you usually have to work for the master's family first, temper your character for a few years, and then slowly learn the skills.

As for Wang Jianye, after he became his apprentice, he was immediately taught how to cook white case. There was no such thing as tempering his temper.

Where can I find such a good master?

Wang Jianye had long had the idea of ​​taking in an apprentice to teach him the art of Bai’an.

After all, he is going to open a restaurant of his own in the future, and the restaurant kitchen needs professional white-casserole chefs.

If you don’t want to hire outsiders to do it, you can only train it yourself.

After such long-term observation, we can be confident about their craftsmanship and character.

It will be very convenient to hire them in your own restaurant in the future.

……

Wang Jianye rode his bicycle back to the courtyard in front of the gate.

After a night's rest, I came to Fengzeyuan to work the next day.

The disciples had all arrived, and Chen Xiaoyang called them together.

Then he took out "Classics of Sichuan Cuisine" from his bag and distributed it to his fellow students.

"Hey, Master, how do you write a recipe for Sichuan cuisine?"

"Master, aren't you a master of Shandong cuisine? How come you can write about Sichuan cuisine so well?"

"..."

Ma Hua, Wang Yijun and other disciples flipped through the contents of the book in amazement.

They only know that Wang Jianye’s Shandong cuisine is very good, and they have never seen Wang Jianye cook other cuisines.

And it’s done so well that it’s even possible to publish a book!
Wang Jianye recalled what Master Cheng had said to him, and now he passed it on to his disciples:
“If you want to be a true culinary master, it is not enough to know only one cuisine.
There are eight major cuisines in China, and you should at least try two or three of them.
Master more, be proficient in a wider range of things..."

Disciples such as Ma Hua and Wang Yijun suddenly realized.

As expected of a master, his realm is really high. "Master, how many cuisines have you mastered?"

Ma Hua couldn't help but ask curiously.

Even Chen Xiaoyang, who was closest to Wang Jianye, looked over without knowing it, not to mention the other confused disciples.

"There are currently three cuisines: Shandong cuisine, Sichuan cuisine, and Fujian cuisine."

When Wang Jianye said this, all of Ma Hua's disciples couldn't help but gasp.

I never thought that their chef could master so many cuisines. It's really amazing.

Wang Yijun and Cheng Jie, the two second kitchen chefs, clenched their fists.

I thought to myself that I had to work harder, otherwise I would never be able to catch up with my master’s level.

Zhou Qingde was extremely surprised when he learned that Wang Jianye had published a book called "Classics of Sichuan Cuisine":
"Master Wang, when did you write the Sichuan cuisine recipe?!"

Wang Jianye took a sip of tea and replied, "I started writing it in April and it was officially published and sold yesterday."

"So when did you learn Sichuan cuisine?"

Zhou Qingde didn’t understand the world of geniuses, and his mind was confused:

"I just flipped through your book, Sichuan Cuisine Classics. There are a total of 49 mainstream Sichuan dishes. How long did it take you to learn so many Sichuan dishes?"

Wang Jianye said calmly: "No matter which cuisine, it's easy for me. It only took me two or three months to learn Sichuan cuisine."

Zhou Qingde: “…”

Wang Jianye's book "Classics of Sichuan Cuisine" was published and sold yesterday.

Today, chefs from major restaurants have received this book.

If it was a recipe from another chef, they might not care.

However, even if they are not experts in this cuisine, they will still buy a copy of the book written by Wang Jianye to study it.

After all, all major cuisines have similarities and connections, and you can learn from each other's strengths and improve your own skills.

Especially the books written by Wang Jianye, if you study them carefully, you will definitely gain something.

……

Cuihua Tower.

Chef Xu put down the work in his hands, flipped through the "Classics of Sichuan Cuisine" brought by Manager Zhang, and his head was buzzing.

Manager Zhang didn't understand, "How can Master Wang, who cooks Shandong cuisine, come up with a Sichuan recipe? How's the quality? It can't be just average, right?"

Chef Xu was stunned. "That shouldn't be the case. Why would Chef Wang do something that would destroy his reputation?"

He then went through each dish in the book.

Although he doesn't understand Sichuan cuisine, when reading the contents of the book, Chef Xu was reminded of the feeling he had when he read "Classics of Shandong Cuisine" before.

Too detailed, too comprehensive, too essential!

“I guess the quality should be very good.”

When Chef Xu thought about how such a great chef wanted to come to Cuihualou but Cuihualou refused to accept him, he felt as if a knife was stabbing him in the heart:
"Those people who were blind and refused to accept Master Wang must not be allowed to stay!"

……

Tianfu Food Boat.

This restaurant, which represents the ceiling of Sichuan cuisine in Beijing, also won the "Classics of Sichuan Cuisine".

"Doesn't Master Wang cook Shandong cuisine? How can he come up with a Sichuan recipe? Can he?"

With doubt, Gao Qianjin, the head chef of Tianfu Food House, took the cookbook bought by his apprentice.

When Li Hui heard that it was Wang Jianye's new book, he put down his work and walked over: "Isn't it just a fake one?"

"It's hard to say. Master Wang is great at Shandong cuisine, but he has never learned Sichuan cuisine, so how good can he be?"

As he spoke, Gao Qianjin opened the menu.

Li Hui next to him leaned closer and looked at the contents of the book.

(End of this chapter)