Wang Mujia started calling mom and dad when she was 18 months old, and soon learned to call grandpa and grandma, uncles, aunts, and other reduplicated words.

This ability surpasses many boys of the same age.

Banggeng is one year older than Wang Mujia. Wang Jianye remembers that when Banggeng was 18 months old, he could only babble and could not call mom and dad.

When Wang Mujia was two years old, he could basically communicate with others by using reduplication of words.

"Guoguo."

"hug."

"Slip."

"Carry it on your back."

"Eat eat."

"..."

When Wang Mujia points at something and wants it, Wang Jianye will not satisfy him immediately, but ask him to say the name of that thing. If he doesn't know, Wang Jianye will tell him and ask him if he wants that thing.

This way, Wang Mujia is guided to speak more. With more practice, he will naturally be able to speak better.

……

There are currently a total of sixteen head chefs in Fengze Garden, ten of whom are Wang Jianye’s apprentices.

It can be said that as long as you take Wang Jianye as your teacher and study hard, you can become a master chef.

This made the other chefs in Fengze Garden very envious. If they could become Wang Jianye's apprentice, they would definitely be able to become head chefs by now.

Wang Jianye also accepted a white-case apprentice named Chu Mengqi.

His current skill in making white pastry has basically surpassed that of Bai Nan, the master white pastry chef of Fengzeyuan, making him the best white pastry chef in Fengzeyuan.

Now, not only the red-counter master and his apprentices were envious, but even the white-counter master and his apprentices were also extremely envious.

"Master Wang."

"Master Wang is here."

"Master Wang is here quite early."

"..."

As soon as Wang Jianye arrived here, everyone in the kitchen took the initiative to greet him enthusiastically.

They all want to establish a good relationship with Wang Jianye. Although they are not Wang Jianye's disciples, if they have a good relationship and get some guidance from Wang Jianye, they may be able to make progress.

Moreover, Wang Jianye became the vice president of the Chinese Chefs Association and has a certain say in the chef industry in Beijing.

The head chef of Fengzeyuan’s kitchen is still Zhou Qingde, and this has never changed.

The position of head chef was not transferred to any of Wang Jianye's apprentices just because he had many apprentices and they had good skills.

With Wang Jianye at Fengze Garden, business has always been prosperous.

All the hard work of the head chef can be done and put to good use.

This makes the owner of Fengzeyuan feel less sorry for the cost. The cost of having a total of 16 head chefs is indeed very high, but the money earned is also very good.

Fengze Garden has been expanded to accommodate more guests than before.

Wang Jianye was drinking tea and taking a break in the kitchen of Fengze Garden when Zhou Qingde came over and said, "Master Wang, there's a guest outside who wants to eat West Lake vinegar fish. Master Wang, can you cook it?"

Wang Jianye knows this dish. West Lake is West Lake, vinegar is vinegar, and fish is fish. If you want to eat West Lake vinegar fish properly, you have to find a restaurant by the West Lake, sit by the window, order a plate of West Lake vinegar fish, taste it, and then throw the plate and the meat out of the window into the West Lake. This is the most authentic way to eat West Lake vinegar fish.

Wang Jianye was curious: "Our Fengze Garden is a Shandong cuisine restaurant, and this West Lake vinegar fish is a Zhejiang cuisine. If customers want to eat it, they can go to other Zhejiang cuisine restaurants. There are many restaurants in our city that serve Zhejiang cuisine. Why come to our Shandong cuisine restaurant to eat Zhejiang cuisine?"

Zhou Qingde said helplessly: "The guest outside said that he wanted to try your cooking skills, Master Wang, and also wanted to eat West Lake vinegar fish, so he wanted you to make a West Lake vinegar fish for him. Moreover, he is a regular customer of our Fengze Garden and comes to our Fengze Garden for dinner every few days. You see..."

"Since the guests want to eat, we will cook it in the kitchen."

Wang Jianye agreed, tied an apron around himself, walked to the water tank at the side and selected a suitable grass carp, which had to be a fresh grass carp that had been raised in clean water for a few days. He asked his apprentice to clean it while he went to prepare the side dishes.

West Lake Vinegar Fish is a Zhejiang dish. None of the apprentices knew how to make it, so only Wang Jianye could make it successfully by himself.

After processing the grass carp, Wang Jianye put it on the chopping board, cut the grass carp from the tail, cut it along the bones, and chopped it into two sides.

Make cuts every three centimeters on the keel side of the fish and cut the fish in half after the third cut.

Then make a cut every three centimeters on the fish tail.

Next, deal with the other half of the fish body. Use the tip of the knife to cut two centimeters into the fish meat, and then cut it to 4/5. This is the "seven cuts" of the traditional knife technique for West Lake Vinegar Fish.

Wang Jianye removed the teeth of the grass carp because the grass carp had a strong earthy smell and had to be removed.

Add salt and cooking wine and stir for one minute.

Then add appropriate amount of clean water, wash the fish and take it out for later use.

This is to remove the mucus and blood of the grass carp and remove the fishy smell of the grass carp to the greatest extent.

The minced ginger used to make West Lake Vinegar Fish must be cut freshly before use to remove the fishy smell and enhance the flavor.

Next, prepare the sauce for West Lake Vinegar Fish, including salt, sugar, soy sauce, vinegar, cooking wine, water, and dry starch.

Boil a pot of water, add scallions, ginger slices and cooking wine, then put the processed grass carp in it and take it out after two minutes. This step is to cook the grass carp.

Next, start to boil the sauce. You need to stir it constantly to prevent it from sticking to the pot. After it is boiled, add the chopped green onion and finally pour it on the grass carp on the plate.

In this way, the West Lake Vinegar Fish is ready.

"Do you understand everything?"

Wang Jianye told his apprentices that when he was making this West Lake Vinegar Fish, he asked them to come and watch and learn. Wang Jianye also told them some precautions.

When Wang Jianye was making this West Lake Vinegar Fish, several chefs in the kitchen heard that the guests wanted to eat West Lake Vinegar Fish and specifically asked Wang Jianye to make it, so they gathered together to discuss it.

"When I went to the south before, I had West Lake Vinegar Fish in a restaurant by the West Lake. It felt like I drank a mouthful of vinegar, then jumped into the West Lake and ate a swimming fish raw. In addition, the vinegar is vinegar, the fish is fish, and the West Lake is West Lake, which ensures the fishy smell of the fish to the greatest extent."

"It's not that the chefs in the restaurant there are not good, but their West Lake vinegar fish tastes just like that, authentic old West Lake flavor."

"West Lake Vinegar Fish is not an easy dish to make. Can Master Wang make it well?"

"There is no West Lake Vinegar Fish in the Zhejiang cuisine cookbook published by our Master Wang. But Master Wang is amazing. There is no dish in the world that he can't cook. I think he can make this West Lake Vinegar Fish very delicious."

"Delicious? No, it's not authentic."

"..."

A few chefs were joking around while Wang Jianye prepared a dish of West Lake vinegar fish.

Apprentice Chen Xiaoyang helped deliver the dishes to the serving station, and the waiter brought the dishes to the guests’ tables. (End of this chapter)