Yang Rui shook his head uncomfortably for a while.

"What you just said, if you tell the little girl, how beautiful the girl is." Du Manxue paused, then asked: "It is usually too busy at work, otherwise, I "I will bring some I don’t know what you like to eat, so I took a few of them. This is horseshoe cake, which is filled with noodles... Oh, there are also wife cakes. It seems to be a specialty of Macau, the master listened to me. My friend was sick and made it specially. This one is more durable, and I eat it when I am hungry occasionally. "Yang Rui looked like a treasure bag, taking one after another dim sum from the bamboo basket and wooden box.

Both the bamboo basket and the wooden box are homemade by Cantonese restaurants. They have a little heat preservation effect. They are mainly good-looking and easy-to-use, suitable for dim sum.

In terms of life in the 1980s, the biggest inconvenience was the lack of internet and the lack of useful computers. Besides, it was more comfortable for the rich, especially the rich like Yang Rui.

The first is that there are no more traffic jams on the road. Whether you are driving by yourself or taking a car, the road is unimpeded. Instead, it is the bicycle army that will block commuting to get off work. There are so many of them that thousands of them are not function words at all, but normal quantitative descriptors. When a factory with two, ten, twenty and tens of thousands of people At six o'clock in the evening, the congestion on the road can be imagined. However, for people who drive by themselves or take a car, the middle of the road is always free to run, just like the royal road in ancient times, which is extremely convenient.

In addition, food was also an advantage in the 1980s.

Although many culinary schools have been invented after the 21st century, such as molecular cuisine, such as low-temperature cooking...Steak is cooked at low temperature, which is indeed very good, but these culinary schools are not dominant. In other words, They taste good, but they can't replace the existing food genre.

There is no need for molecular gastronomy, low temperature cooking, and you can still eat shocking food, and it is simpler, more practical and more convenient.

For example, in the Cantonese restaurant that Yang Rui often visits, he only occasionally brought his own camera, took pictures of the food, and gave it to the chef, and he was treated specially. In fact, even without this step, Yang Rui can basically find special courtesy in other restaurants-don't look at the current state-owned restaurants' bad attitude, but as long as they are given appropriate positive stimulation, their attitude will be better. .

As for cooking, it is no longer the problem.

This is exactly the opposite of the restaurant of later generations. After 2000, a problem that frequently appeared in high-end restaurants in China was that the taste was unstable. It was not the chef’s method that had any problem, but the fluidity of the chef, which made the taste unstabilized.

The mobility of chefs in domestic restaurants is actually not high. Occasionally, even if they do, the boss usually pays much attention to them. The speed of filling high-level chefs is very fast. On the other hand, the cooking level of chefs is actually higher than ordinary People's taste level, that is to say, for an ordinary person who just came to eat, it has no effect at all. They may find that the taste is different, but it is no problem that the standard is still superb.

What really affects ordinary people's perception of restaurants is the flow of ordinary chefs, especially the operations of novice chefs, which often have the possibility of mistakes that are beyond ordinary people's understanding.

This is also the reason why the lunch specials of many domestic restaurants are always out of standard.

The chef is usually only in charge of dinner. Novice chefs practice their skills through lunch. By the way, giving a special price to reduce the distaste of the guests is another good marketing tool.

In the 1980s, restaurants did not have to worry about the mobility of chefs at all.

Just like most organizations, the restaurant staff is basically without mobility. In this environment, even if you don't have the idea of ​​practicing or learning, your proficiency will naturally increase after many years of work.

High-level chefs have skilled workers who cooperate all the year round. Such a restaurant is a little more serious, and the food that can be made is not far away from perfection.

In recent years, Yang Rui has tried every means to eat these rare delicacies for later generations. Tonight, it was also thought that Jiang Zhijun would spend his time alone in the hospital, so he compassionately brought Cantonese-style dim sum.

Moreover, he brought more than a dozen kinds of snacks in this breath, although there were only two or three of each, the total amount was quite a lot.

Can’t put it down on the table, and put a row on the window sill, Yang Rui smiled and said, “I don’t know what you like to eat, so I decided to bring a little more. Basically, they are all plain snacks, because I think about the stomach. You probably can’t eat meat if you’re bleeding.”

"Thank you, thank you." Jiang Zhijun repeatedly thanked him. Although the doctor ordered you not to eat anything at all,

"No thanks, I don’t usually like vegetarian stuffing. The master complains very much. He thinks that I have been in vain for half of the Cantonese dim sum. Today I heard that I stuffed the ingredients. I’m so happy I don’t know what it looks like. , I did so much in one breath, if it wasn't for me to take it, he would have to stuff it." Yang Rui said naturally, he really likes dealing with chefs. Of course, it is the kind of chef who is neatly dressed and stylish, and the greasy cooks affect the sense of taste.

This feeling is a bit like being in a bar, chatting with the best bartenders, not only to relieve boredom during drinking, but also to often get hidden recipes, moreover, special dishes and good wines. It is always more party than the one ordered along the menu.

The other people present were a little speechless. Du Manxue was even more passionate as a matchmaker, and asked: "Director Yang has a really good personality. You are not married yet, are you?"

The style of painting has changed so quickly, let me introduce you to a few girls and what kind of girls do you like? "

Jiang Zhijun coughed fiercely and said, "Don't be fooling around, can Director Yang need you to introduce someone?"

"When anyone wants to introduce someone, of course, Director Yang looks like a movie actor, but he has to be introduced by someone, otherwise, the girl would not know..."

"Is it the time to say these things?" Jiang Zhijun's face couldn't hold back.

Du Manxue snorted, and said, "Isn't it just a rebellious person? You can let him rebellious. Do we really need to sell blood to eat?"

"Is that what I said?" Although Jiang Zhijun admitted that Du Manxue was right, his mood was even worse.

Yang Rui interrupted them quickly and asked, "Truly is the boss you used to drink, right? Why did you go wrong again? The price negotiated earlier has changed?"

"I don't know yet, I guess so." Jiang Zhijun replied in an unhappy mood. This was the result of his own sales of blood, so it was denied by others, and the body still lying on the hospital bed was naturally not so comfortable.

Jiaochangchang said softly: "Truly's boss just called and said that he is going to visit the doctor. We guess that he probably wants to regret it."

The head of the focal field then told the previous guess, and said: "The head of the head of Dejia made an opposite call and wanted to ask us if the previous price would work."

"Isn't that good?"

"It's not necessarily. He may have negotiated with Xinli, and he may want to advance the time or something." Jiang Zhijun said a little frustrated.

Wen Zelin was restless beside him, raising his hand and saying, "There is also a phone call that is good news."

"What's the good news. I didn't want to accept the price of three thousand for one or two before. Now let's talk about signing? How easy is it? I think I want to come over and get some benefits when I am sick." Jiang Zhijun Angrily said: "To visit the sick, give a can of malted milk extract, I want to be cheaper by tens of thousands and hundreds of thousands, is there such a good thing?"

"I heard what they said, it seemed to be very urgent." Wen Zelin said again.

Jiang Zhijun chuckled and said, "Of course, if there are advantages that do not take the bastard, of course I am anxious."

The more Ding Shixi listened, the more upset he said, "In my opinion, let's not be polite with them. Wait for someone to come, scold them, and throw things out!"

"Don't tell me, we still have to do business. These people in state-owned enterprises love face the most. In the end, we will suffer." Jiang Zhijun stopped him, not insisting on it~lightnovelpub.net~Jiao Changchang Shen Sheng Said: "If it is really taking advantage of the fire to rob or something, it would be too much to let them just come and leave."

Yang Rui fidgeted and whispered: "If you say this, I might have done something wrong."

"Huh?" The five people present all looked at Yang Rui.

Yang Rui twisted twice and said, "I posted a notice at the entrance of the laboratory."

"Notice?"

"Well, what I wrote is that the current superovulation technology is not yet mature. Our company decided to postpone the embryo transfer of the second batch of cattle for one to three months. In addition, for the same reason, the second The number of embryos in the batch may be reduced." Yang Rui said, "My thoughts, the embryo transfer you sell two months later is not easy to sell, isn't it because the second batch of embryo transfer is too close? Then I postpone it. In the second batch, it should be better to sell. Besides, the number of embryos may be reduced. This is tantamount to reducing the future supply. Logically speaking, it should be possible to increase the price."

Except for Du Manxue who didn't know, the other four people looked at each other.