"It turns out that you came here in person, which is really polite." Yuanzhou immediately felt more intimate about himself when he heard Zhang Haisen's self-report.

Yuan Zhou is very satisfied with his two famous Cantonese disciples, especially Zhang Longquan, who is clever and can come to the matter. Don’t look at the old age. It is not too much to be younger than the younger one.

As an apprentice of Cantonese cuisine in Yuanzhou, although he was defeated by Huang Gang’s chairman of Cantonese cuisine before, he is also a pillar of Cantonese cuisine.

Zhang Haisen is Zhang Longquan's father. He is seventy years old this year, but he still looks very energetic.

The proudest thing in his life is that he has a son who has a blue background. As a village cook who has worked for a lifetime, he is still very famous in Shili Baxiang, but he always feels that it is difficult for him to get to the elegant hall.

Zhang Haisen's dream is to be the head chef of a big hotel. He thinks this is the way out. Of course, as an older generation, always think that decentness is the best measure of a job.

Therefore, Zhang Haisen was very strict about Zhang Longquan's upbringing from an early age. He had the idea that he couldn't fly and wanted his children to fulfill their wishes.

Under the rigorous training, Zhang Longquan can be regarded as a squabble, and he hasn't studied for a few days, but it is still handy for cooking. With such a talent, he has a lot of reputation when he is young.

When Yuanzhou held the Yunguichuan three provincial township kitchen competition, Zhang Haisen paid much attention to it. If he was not Yunguichuan, and he had retired, otherwise he would like to go.

This is also the first time that Zhang Haisen feels that the original kitchen chef is also a chef, and also has a status. All cognitive changes are brought by Yuanzhou.

Because he respects the status of Yuanzhou and his cooking skills, he also respects the country chef. Zhang Haisen feels that the breath he has held for many years can finally come out.

At the time, Yuan Zhou wanted to select the famous disciples of each cuisine. Zhang Haisen really was holding a whip and was trying to get his son to win the quota, and he could get the opportunity of Professor Yuan Zhou.

Kung Fu is not disappointed, although Zhang Longquan is slightly worse, he still got this rare opportunity with Huang Gang.

Since then, Zhang Haisen has visually discovered that his son’s cooking has started to grow, so a sentence often said at home is "Thanks to Chef Yuan, you have only today, all you have to do is study hard to promote Cantonese cuisine. Is the most important."

Zhang Haisen had long wanted to come and meet Yuanzhou in person to thank him. Of course, the most important thing is to want to visit Yuanzhou.

It is no exaggeration to say that Zhang Haisen has a "pilgrimage" mood.

In Zhang Haisen's heart, this is the person who changed his life's obsession, and the cooking skills are still so superb, he is the chef in his heart.

Bringing his most precious thing to see the idol in his heart, Zhang Haisen is still a little bit embarrassed, afraid of being embarrassed and thrown in front of the idol.

After just saying a few words with Yuanzhou, the tense mood gradually calmed down. He felt that Yuanzhou was very approachable and didn’t take a racket at all.

"You're welcome, you're welcome, since you come here in good faith, Long Quan's boy Cheng Cheng Yuan has taught me a lot, and he has a lot of luck." Zhang Haisen waved his hand.

"Why didn't Long Quan come with you this time?" Yuan Zhou saw Zhang Haisen unconsciously changed the subject.

Seriously, Zhang Haisen doesn’t look very tall. The figure of ordinary people is a little shrinking because of his old age. His face is ordinary, and his eyes are bright, and Zhang Longquan is already fifty, but it is probably because he followed Wang Jike to exercise. The reason is that he is muscular and properly maintained. He still looks like a handsome uncle, unlike Zhang Haisen.

This is also the reason why Yuan Zhou did not recognize it in the first place, it is estimated that it is a little more like a mother.

"Hahaha, he was busy with Chairman Huang recently sorting out some things of the Cantonese Cuisine Association. It seems that he is going to hold a competition, and I either can’t walk, or just want to visit Chef Yuan. I am also a chef." Zhang Haisen straightened his back.

He can now proudly say that he has worked as a country cook for a lifetime.

"I can see that, as soon as you look at your posture, you know that your profession is a chef." Yuanzhou nodded.

"Hahaha, Chef Yuan has good eyesight, but I am a country chef. It's okay to do some country banquets, but not others." Zhang Haisen said modestly.

"This salted lime was marinated during my last year's work. It's not a valuable thing. Chef Yuan must take it down and try it. Our local characteristics in Guangdong Province." Zhang Haisen added.

He retired at the age of sixty. It’s not that he didn’t want to cook anymore, but he couldn’t keep up with it. Being a country chef, it takes more effort than being a chef in a hotel, because it’s all banquets. At least the kind of jumping at the table of four or five, Zhang Haisen's ability to do things at the age of sixty is already a remarkable thing, and the old man is in good health.

"Since this is the case, I definitely want to try it, but I did something too, that is, the year is short, and there is only more than a year, and you will take less back to try." Yuanzhou said.

"Chef Yuan is naturally looking forward to it." Zhang Haisen was very happy.

He has been admiring Yuanzhou's cooking for a long time, and now he can eat what Yuanzhou has made by himself. His excitement can be imagined.

Immediately afterwards, Yuan Zhou talked to Zhang Haisen about his previous job as a village cook. He was very interested and asked many of them.

The main reason is that Yuan Zhou had an idea. From the conclusions drawn by the township chefs of the three provinces, the township chefs are indeed different from the serious chefs.

The focus is different, it is not that the township chefs have no desirable places. Many township chefs are very good. It is also a gem of the culinary industry. For example, the kimchi in front of a chef township chef was rated as "reflecting the taste of Sichuan kimchi" by Yuanzhou. "Essence", it is said that a company has paid a million to buy a formula.

Yuanzhou didn’t know if he sold it, but he knew that the same formula would taste different in different jars and climates. The bidding company probably knew that it was to buy this gimmick.

Good things can’t be buried. Since you want to carry forward the Chinese cuisine, you must not only absorb fresh knowledge, but also master old skills. You can’t lose tradition, innovation can’t be lost. Two-pronged approach is the best way. .

Yuanzhou wanted to launch a joint activity of the township chefs, including all the country’s chefs, and unified the management of the book. Of course, this project is very large and cumbersome. At present, it is only a prototype idea, and it is not yet mature, so it is just in the making. in.

It was also a coincidence that Zhang Haisen came over this time, just to understand some things about the village chef.

Speaking of other Zhang Haisen may be a little bit scared, but when it comes to doing things for decades, then he has more words.

You should know that although Zhang Haisen used to think that the township chef is a chin, it is really famous for his cooking skills. He knows more about it, and he speaks more, and he knows more people. It is even more endless.

When Yuanzhou's alarm clock rang, the two talents were still talking about it. This time, Yuanzhou's harvest was also quite big. At least the ideas in his heart were more perfect and new ideas.

"Sorry, Chef Yuan is much more talked about when he is older, it really delays a lot of time." Zhang Haisen felt embarrassed when he recovered.

He heard from his son that Chef Yuan has a good time every day, and when to do everything is fixed, now it’s okay. He said it was two hours, and he must have delayed things.

"No, I make a lot of money." Yuan Zhou said: "It's all cooking."

Zhang Haisen feels that he is talking about home cooking in the country. How can it help Chef Yuan, so he waved his hand: "I am a country-style cook, which is a dozen-dollar dishes, not to mention cooking."

"No, no, there is only a difference between good and bad cooking, and service and environment, ingredients, are cheap and expensive." Yuanzhou said.

...