After I quit the circle, I relied on the God of Cooking system to become popular

Obviously, the store was very busy, so no waiter came forward to take their order.

However, there is still a dining reminder telling them that they can directly choose to scan the QR code on the table to order.

This is also the phenomenon that exists in most catering industries now.

Some people like it and some people don't like it, but there is no doubt that this feature does bring a lot of convenience, whether it saves more labor or relieves some socially phobic eaters from it.

Shi Chengyan and Xu Gaocen scanned the QR code and began to look at the menu.

As a regular customer, Xu Gaocen was not in a hurry to order, but asked Shi Chengyan to look at it first: "You order first, if you are interested, just order."

Most of the dishes on this menu are those that Shi Chengyan has never seen before, and they are obviously full of local characteristics. From the pictures above, you can find that many of them are similar to cold dishes.

Probably because Juyuan itself is a city where the temperature is not low all year round, so everyone's love for cold dishes is not divided into seasons.

Shi Chengyan was very interested in this, so he decisively ordered a spicy three shredded dish, and then ordered a stir-fried dish with mushrooms, which looked spicy too.

"Master, please recommend another one, it's a little hard for me to judge."

Xu Gaocen didn't say anything when he heard the words, and ordered another stuffed pork with bamboo fungus.

"The taste of cold salad here is a bit different from that of the general public. You may not be used to eating it. This one is a little lighter and tastes more popular. In fact, the two dishes you ordered are more in line with local tastes. As for this dish Stuffed pork with bamboo fungus is more popular among foreign tourists." Xu Gaocen said after putting away his mobile phone.

Shi Chengyan nodded, looking forward to the finished product.

He was still very curious about the big difference in taste that Xu Gaocen mentioned.

However, they arrived a little late after all, and there were quite a few diners waiting in front of them, so it was not their turn for a while, Shi Chengyan and Xu Gaocen chatted about each other.

Probably after reaching Juyuan, Xu Gaocen really relaxed a lot, not as secretive as before when he was in Chengluju.

Instead, he brought up more news about his past, probably because they have all reached Juyuan, and they may not be able to completely hide these things.

Therefore, Shi Chengyan also heard a somewhat failed entrepreneurial story from Xu Gaocen.

Unlike Shi Qingya, Xu Gaocen actually has quite a few apprentices, at least a dozen or so, and most of them are natives of Juyuan.

In his early years, he was not that particular about accepting apprentices. He took in apprentices not long after he was a teacher, and he would accept those who were suitable later on.

He doesn't have the typical ancient master-apprentice thinking, so for him, recruiting apprentices is similar to finding a helper with decent talent, and then teaching them while running the shop.

In the beginning, it was a relatively small shop. Later, because of Xu Gaocen's excellent craftsmanship, his pastry shop was still very famous in Juyuan, but the good times didn't last long.

The apprentices who are not as emotionally invested as Shi Qingya's apprentices will of course leave for various reasons, just like the employees who work in the store come and go.

This is why Xu Gaocen seldom puts on master's airs in front of Shi Chengyan.

But that's the case, dim sum, as long as the recipe is not rigid, it is easy to learn, not to mention the general talent Xu Gaocen accepts as an apprentice.

Of course, Xu Gaocen, who is confident in his craft, doesn't really care about it. In fact, he has never worried about teaching his apprentice to starve his master to death.

But... sometimes craftsmanship can be defeated by capital. Under the overwhelming publicity, Xu Gaocen's shop does not have its own reputation among the rich like Cheng Luju, so the business naturally goes from bad to worse.

Then he divorced relatively early, and his relationship with his daughter was also mediocre. After all, they already had their own new lives.

Therefore, the reason why he stayed in Bei'an for so long was actually to relax his mind. Anyway, he earned enough to spend the rest of his life.

Shi Chengyan thinks this reason is not earth-shattering, and it doesn’t sound like a particularly complicated story, but this is also the daily life of most people, how can there be so much dynamism, sometimes the collapse of adults may be at that moment.

Of course, although Xu Gaocen looked in a bad mood and had the mentality of escaping, he didn't go to the point of collapse.

"Actually, I didn't want to stay in Bei'an for so long. I thought that if it was inappropriate, I would just walk around. I didn't expect to be able to teach you in Chengluju for so long. I didn't plan to come back because I didn't Necessary, I don't have a shop here in Juyuan." Xu Gaocen said with a helpless smile.

Perhaps because he was afraid that Shi Chengyan would think too much, Xu Gaocen continued after finishing speaking: "Of course, I also intend to bring you to meet your senior brother this time. Your senior senior brother's craftsmanship is actually very good, no less than mine, but he Don't do it now."

"Then what is he doing?"

"He's in Jiuping Town...he built a few mountains." Xu Gaocen said helplessly.

Just like Shi Chengyan, who first learned acting but finally devoted himself to culinary arts, Shi Chengyan, a big brother who has never met before and doesn't even know what his name is, undoubtedly has similarities with Shi Chengyan.

After this big brother learned cooking, he found that he still loves the land deeply, so he resolutely devoted himself to the cause of farming.

Because of this somewhat "similar" experience, Shi Chengyan is still very curious about this elder brother.

While they were talking, their food was finally served over there.

The first thing to be served was the spicy three silk that Shi Chengyan was very curious about. Just looking at the pictures on the menu, I couldn't tell what it was.

But Shi Chengyan guessed that he should be different from some Sansi that Shi Chengyan had eaten in other places.

What was served was a large round bowl with a large portion, which was covered with shredded three-color ingredients, and topped with toppings. For the sake of the beauty of the dish, the dish was still not mixed at this time.

Shi Chengyan took a pair of serving chopsticks and began to mix them skillfully.

Although the ingredients in the bowl are different from the common cold salad ingredients he often sees, the cold salad method is still the same.

In the process of mixing, the aroma of spices quickly permeated the tip of the nose, followed by the tangy sourness, and finally a faint scent of grass. As Xu Gaocen said, the taste is indeed a bit strange, and it is similar to Shi Chengyan's previous Tastes vary widely.

During the process of mixing, Shi Chengyan did not forget to observe the ingredients and ingredients inside. The three shreds are shredded chicken, shredded bamboo shoots and bean sprouts. It is not unusual to look at it, but the essence of cold salad is mainly in the ingredients.

In addition to the common dried chilies and fresh millet peppers, there are green peppercorns, lemon slices, lemongrass leaves and rosemary that Xu Gaocen mentioned before.

Of course, there is also a small spoonful of hot red oil, which is not particularly large, and it will not look particularly greasy when mixed with the ingredients.

It can only be said that Shi Chengyan's nose is still very sensitive, and he basically recognized most of the ingredients during the mixing process.

The next two dishes came up soon, and the stir-fried mushrooms looked completely different and spicy, but they also added lemongrass leaves and other ingredients that should be more local.

The stuffed meat with bamboo fungus should be the most in line with Shi Chengyan's imagination.

Dictyophora is no stranger to Cheng Yan, the ingredient master. One of the dishes he obtained from the system contained bamboo fungus. Obviously, although the bamboo fungus in the plate does not look too big, they are still very good in appearance .

The net-shaped white bamboo fungus was stretched open, and the meat of some unknown animals was stuffed inside, and the relatively light Gorgon juice was hooked on the outside.

Of course, the last dish of bamboo fungus stuffed meat is also served with dipping sauce.It is also a very local dipping sauce.

"It's time to eat, you have a taste." Xu Gaocen greeted directly.

Of course, Shi Chengyan would not be polite, the first thing he picked up with his chopsticks was the spicy three silks that he was full of curiosity.

This dish really deserves to be a dish named after spicy. The first feeling in the mouth is spicy, and then the "five flavors" will rush to the taste buds, the most obvious is the sourness of lemon, and then the faint taste of lemongrass. The taste of mixing them together is indeed relatively strange.

But it's not unacceptable to Shi Chengyan, of course, it's not very delicious, after all, it's quite different from Shi Chengyan's usual eating habits.

However, not getting used to the seasoning can't hide the excellent processing of the ingredients themselves. The thin three wires wrap the seasoning very evenly. If you can accept this taste, you will definitely like it very much.

Shi Chengyan was fine, after tasting a few chopsticks, he turned to the dish of fried mushrooms.

Although Shi Chengyan can identify most of the ingredients, mushrooms are not included at all, so he has no way to identify the mushrooms in this dish, but this cannot conceal the freshness of the mushrooms themselves.

But the last dish of bamboo fungus stuffed meat gave Shi Chengyan a big surprise.

Different from the stuffed meat in the general public's impression, the meat stuffing wrapped in the bamboo fungus in this dish is actually not made of pork, but shrimp.

This taste is a bit similar to shrimp slippery when eaten, but it should not be shrimp slippery, but it is seasoned with minced meat directly chopped from ordinary shrimp meat.

It tastes delicious and tender, and it retains the deliciousness of the ingredients more than the previous two dishes.

According to Shi Chengyan's previous experience in cooking bamboo sun, this dish is indeed not suitable for heavy seasoning, which will undoubtedly lose the deliciousness of the ingredients themselves.

Of course, the gorgon juice outside is not a simple gorgon juice, it should be prepared with broth, and it complements the bamboo fungus itself.

For this meal, Shi Chengyan was still very satisfied. Although Juyuan's taste is not very popular, for him as a chef, it can be regarded as an increase in "knowledge".

Early the next morning, Xu Gaocen took his teacher Chengyan to Jiuping Town where his apprentice was.

It's relatively remote there, and there are only a few buses going there, not to mention the buses don't go to the surrounding villages, so Xu Gaocen drove Shi Chengyan there in his own car.

Along the way, Shi Chengyan found that even in March, there are still many flowers blooming on the roadside.

The author says:

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