The boss cooks, and the bankrupt company opens a state banquet restaurant

Chapter 227 Three-steamed and nine-knot authentic Sichuan cuisine
In the three minutes in the steamer, the 'butterfly belly' is steamed and shaped.

All the 'butterflies' are placed in the soup bowl. Due to the grit, each piece of 'butterfly' is floating on the surface of the soup, which looks very beautiful.

Butterfly sea cucumber soup, success!
Wang Zhijun dropped the kitchen knife in his hand, ran over and leaned over to take a closer look. He saw the red and white butterfly belly, pale white butterfly wings, antennae and eyes.

Each one floats lifelike on the water, fluttering with the ripples of the water.

"Wonderful! Boss Su, the butterfly sea cucumber you made is the most realistic I have ever seen! From a distance, you can see that it is just a real butterfly!"

Because this dish has a unique and beautiful appearance and is an indispensable soup dish in banquets, it often appears in some more solemn or grand occasions in Sichuan Province. Wang Zhijun has never seen it.

But in terms of appearance alone, Su Chen's dozens of butterflies are definitely the most realistic and beautiful ones.

Because the fish grits will deform during the steaming process, many people make butterfly bellies that are chubby.

But Su Chen is gone. What he was like before is what he is like now.

"Unfortunately, this soup has a light taste and is mainly delicious. When eaten together with other dishes, it loses its flavor when tasted alone."

The soup base is clear soup. Cui Yu knows best how fresh this thing is. After all, it is the soul of Shandong cuisine.

The ingredients are sea cucumber, ham and winter bamboo shoots, all of which are mainly fresh, and even the condiments are only supplemented by a little salt.

But no matter what, Wang Zhijun and others still filled a bowl each.

Zhang Maolin was not in a hurry to drink the soup. He took a piece of butterfly with a spoon and put it in his mouth. He sucked up the juice from the butterfly and then chewed it slowly.

After taking this bite, the wings were soft, the body of the butterfly was smooth and waxy, and the taste was salty and delicious. Every time Zhang Maolin chewed it, his eyebrows jumped in line with the movements of his facial muscles, and his expression looked quite funny.

"Fresh! And it's a fusion of many kinds of umami. It has the umami of chicken soup, the umami of meat, and the umami of seafood! Plus the freshness of bamboo shoots, tsk." Zhang Maolin looked at his hands with a smile on his face. soup bowl, "Boss Su, this is an extremely fresh soup dish."

"Yes, this dish is based on fresh food." Su Chen said, "There is a similar method in Shandong cuisine. It is called hibiscus and butterfly sea cucumber. It is steamed with egg white into hibiscus, and the butterflies are placed on top of the hibiscus. It also tastes unique. "

In fact, at the end of the day.

Even the Sichuan dish of butterfly sea cucumber is still a combination of Sichuan and Shandong cuisine.

After all, the clear soup method of Shandong cuisine is too overbearing. It can be said that it is suitable for most cuisines in the world. No matter what kind of dish you are cooking, pouring a spoonful of such clear soup will immediately improve the quality.

It is said that some of the more discerning people in Shandong Province always keep a pot of clear soup like this at home, but they don't need to make it so clear. They just have a spoonful of it every time they cook.

It's just that the pace of contemporary life is too fast and people generally don't have so much time, so this method of making has gradually faded out of sight.

Zhang Maolin smiled and sighed. It was really hard for him to understand why Su Chen could forge such powerful craftsmanship at such a young age.

Looking at the four dishes cooked today, both in terms of knife skills and cooking skills, in Zhang Maolin's eyes they are already at the master level.

What's more, the seasoning in Su Chen's hands and the control of heat and temperature in various techniques are already much higher than most masters.

Zhang Maolin put down the empty bowl and said, "Zhijun, since you have already admitted defeat, we will not do this. In this way, we will leave enough space for Boss Su to finish the dishes quickly. I have something else to think about. Let’s discuss it with Boss Su.”

Wang Zhijun really wanted to give Zhang Maolin an iron fist.

Even if you surrender to the enemy, of course you can't be called an enemy now, but the problem is that it doesn't mean you can do this to me, right?
Wang Zhijun glanced at it from the corner of his eye and realized that Su Chen didn't seem to care about it. Then he breathed a sigh of relief and washed his hands, "Okay, we have Boss Lao Su today!"

Su Chen nodded slightly, "Okay, just wait outside."

In fact, Su Chen longed for them to go out and sit. It was really uncomfortable for so many people to watch him cooking, and there was nothing mysterious about the remaining dishes.

For example, the salty roasted white dish that Sichuan people love very much.

This is to apply dark soy sauce on the pork belly and bake it in a dry pan until the color of the soy sauce has penetrated into the skin and is slightly wrinkled. Then cut it into twenty-four slices, and place the meat slices in groups of six in a pattern. At the bottom of the bowl.

Add sweet soy sauce on top, put some pickled chili peppers, chop the bean sprouts and mix well with the black bean sauce and pour it on top.

Finally, it is steamed for two hours, and this salty roasted white dish is delicious and rich in color, perfect for rice!

According to Su Chen's own estimate, two hours is a bit too much at this moment, but it's not a big problem.

Opening the lid of the steamer pot, four plates of salty roasted white meat are revealed from the strong steam.

With several guests away, Su Chen didn't have to hide and tuck it in. His white jade hands, which were not afraid of the high temperature, directly picked up the plate on the steam.

Buttoned it down on another new plate.

The bean sprouts are on the bottom, with the slightly wrinkled pork belly skin facing upwards. The sauce color is just soaked in silk threads, and the pork belly looks like it has a delicate texture and is shaking tremblingly.

It seems to be swaying and saying to the guests observing it: Come on, guest, come and eat me!

Sichuan people love to eat and play.

If you can have such a plate of salty roasted white rice at noon, sit by the river in the afternoon, drink a pot of hot tea, and play mahjong with your friends, it will be a fairy-like little life.

Su Chen longed for it.

"Just wait, I'll eat you tonight!"

Satisfied, Su Chen put the four plates of salty roasted white dishes aside and sent a WeChat message to Zhang Li, "Serving."

Su Chen has almost prepared the remaining three dishes.

When the famous menu was first compiled, due to the special social background at that time and in order to meet the future needs of the commune for gatherings during New Years and holidays, the traditional "Eight Bowls and Nine Big Bowls" of Sichuan Province were included.

This kind of thing is still quite popular in the contemporary rural areas of Sichuan Province. Every time the young people from other places come home during the Chinese New Year, they always make a table full of bowls of the dish. Because of its preparation method and appearance, Also known as 'three steams and nine buckles'!
Su Chen first opened the lid of a steamer pot.

Here is a famous Sichuan banquet dish, and it is a famous dish that needs to be steamed twice!

Steamed crucian carp with rice flour!

Most people have heard of and eaten steamed pork, but little do they know that in Sichuan Province, food-loving folks are no longer satisfied with just steamed pork, they are also starting to eat fish!

Spread the clean crucian carp all over with soy sauce, cooking wine, and Ajinomoto and marinate it for ten minutes. Dip both sides with rice flour and put it in a bowl. It only takes ten minutes to steam it.

Su Chen has already completed these steps.

What appears in the cage at this moment is something that probably only people in the south know.

Pan sea pepper!
Remove the stems of soaked chili peppers and chop them finely. Cut the fresh ginger into fine pieces and add lard. Stir the rice flour, salt and clear soup into a thick consistency. After mixing, steam them in a steamer to make sea peppers.

Spread a layer of steamed bream and sea pepper on the bottom of the plate, place the steamed crucian carp on top, apply another layer on the fish, and put it back into the steamer.

It doesn’t have to be long, just ten minutes.

The seventh dish is called sesame balls.

This dish sounded unremarkable, and Su Chen didn't notice it at first, but after glancing at the preparation method, he immediately became interested.

It was also a steamed dish. Now that the time was up, Su Chen took the plate out of the steamer and waited for Zhang Li to serve it.

Finally, it is also one of the three steamed and nine-duck dishes, but it is a bit more of a staple food.

A plate of golden lumps came out of the steamer, which looked like pastries.

There was a plate of golden pastries with a few sprouts of cabbage in the middle. When the whole plate of pastries was turned upside down, it looked like the cabbage was on the bottom and the pastries were on top.

Su Chen poured a bowl of soup into the pot and brought it to a boil, added dough balls to thicken it into a thick sauce, and poured it on top of the pastries. The last dish was finally completed.

By coincidence, Zhang Li also came up lazily.

"Why is it so slow?"

The short-legged girl pursed her lips and said, "Sister Ling and I have been waiting for three days and you haven't sent the link back. Isn't this just now that Sister Ling knew I was coming to the 19th floor and pulled me over to settle me down? I must ask the boss for that." Coke link!”

Su Chen touched his nose, but he didn't expect that his unintentional act would make the two girls addicted to coke.

However, that Coke can only be purchased from the vending machine in the practice room, so there is no link.

But this reminded Su Chen.

He smiled in a very wicked way, "Well, that Coke, actually, I mixed that Coke myself when I was free. Do you think it tastes good?"

Zhang Li was dubious and looked at the boss with a bit of suspicion, "Zun Du Fake Du? Boss, can you make your own Coke? Then why should we open a restaurant? We produce Coke! Such a delicious Coke will definitely sell out. !”

Hey. With your IQ, you still want to compete with the Coke Company.

Of course Su Chen wouldn't say that. He ignored Zhang Li's daydream, "That's not easy to do, but it's okay to do it occasionally. Let's go back and tell your sister Ling that if you can do it this month If it’s good, I’ll get you some Coke as a bonus at the end of the month!”

"Roger that!"

Zhang Li gave a naughty salute, placed the four dishes on a square plate and carried them out.

The four people outside were not idle while waiting. After all, Zhang Maolin was one of the people in charge of member evaluation in the association, and they couldn't help but want to inquire about some inside information.

"Old Zhang, tell us honestly, what is the use of this membership evaluation level? Now everyone is trying to improve their level. I received a few calls a few days ago saying that they invited me to the capital and wanted to challenge me. ! You think this is not the way to go?" Lu Yongliang asked.

He was really serious when he said this, and it was true that someone wanted to challenge him.

Lu Yongliang was a little helpless at that time. He called several times, saying that he must have cheated. How could he be promoted from level seven to level four in just a few days?

Those who expressed dissatisfaction must challenge it!
It's a pity that such a challenge really requires the unanimous consent of both parties.

As long as Lu Yongliang disagrees, there is nothing others can do against him.

Zhang Maolin also laughed, but his smile was a little unnatural, "I know, I will definitely tell everyone what I can tell you, and the rest can't be said. Lao Lu, don't ask me, this is not to make things difficult. Well"

Cui Yufen is not as easy to deal with as Lu Yongliang. She said straight to the point, "Okay, we won't embarrass you. I just want to ask you one thing. Does this member level evaluation involve a very large banquet?" ? If you don’t speak, I’ll take it as your acquiescence. If you deny it, I won’t say anything.”

this.
Zhang Maolin looked at Cui Yufen speechlessly, has anyone ever asked someone like this?
But he did not speak. He just served himself a bowl of butterfly sea cucumber and tasted it slowly.

As a result, Wang Zhijun and the other three looked at each other in confusion, feeling quite convinced.

It seems that the rumors in the industry are not groundless.

They had discovered before that since the membership level system was introduced, the ones who were really anxious were not the cooks like them, but the big restaurant owners with big chefs!

Especially the bosses who hold various banquets all year round are the most anxious.

They constantly recruit various famous chefs and chefs in the industry, and then frantically upgrade the chefs under their names according to the rules of the association.

Lu Yongliang came early, otherwise he would have been won over by the big boss.

Cui Yufen only realized when he saw Lao Lu taking off for no apparent reason, so he temporarily hung up on his job in Beijing and came to Mei Lai.

After the snowy night, the two of them were promoted to level four together, which is the best proof.

Delicious food, it’s a Feng Shui treasure!

Nowadays, many people are blindly thinking of ways to improve their levels. No one really knows what the final use will be!

Wang Zhijun pinched his chin, he only liked the butterfly sea cucumber.

Of course, there are some things that cannot be said.

Old Sichuanese like Wang Zhijun often clamor for the best Sichuan food that is not spicy, and the most expensive Sichuan food that is not spicy.

In fact, Wang Zhijun is also a hot-tempered person.

"But anyway, it's a good thing to be able to add delicious food! I will become colleagues with my two brothers and sisters soon. Please take care of me in the future."

Wang Zhijun stood up with a tea cup and offered tea to the two of them. Lu Yongliang and Cui Yufen also stood up and greeted politely.

"You've come at the right time." Lu Yongliang started talking loudly again.

"Oh?" Wang Zhijun put down his teacup, "Brother Lu, what do you mean?"

"Boss Su is currently preparing to bring delicious food to famous cuisines. There are almost two or three floors dedicated to famous cuisines. Yufen and I are responsible for Hubei cuisine and Shandong cuisine respectively. When you come, won't you be in charge of Sichuan cuisine? "

hiss!
Wang Zhijun's expression suddenly changed, "Is there still such a thing?"

"Okay." Lu Yongliang saw Zhang Li coming out with a plate, rubbed his hands and picked up the chopsticks, "Eat the food, eat the food!"

The square plate was served. The four dishes looked good and smelled good, but Wang Zhijun lost interest in eating.

Delicious food, famous cuisine?
These six words rushed through his mind. In this short moment, Wang Zhijun was shocked even more than he had been in his entire life.

Boss Su, this is going to be the Bada. No! His ambition is not just about the eight major cuisines, he wants to gather all the major cuisines in the country here!

Although it is only the initial stage now, you can think about it from another angle.

Just in the initial stage, the chefs responsible for the three major cuisines are all at this level!
In terms of status, they are all state banquet chefs. In terms of levels, Cui and Lu are the leading fourth-level members in the country, while he is a fifth-level member.

In terms of status, the three of them still have a certain status in the chef world.

'Boss Su does the things that other bosses have to do without making a sound! '

Wang Zhijun secretly thought, 'This boss Xiao Su looks calm and calm on the surface, but in fact he is so deep in the city! '

But no matter what, this idea is very good.

Even several big bosses Wang Zhijun had met before had this idea, especially in first-tier cities.

Just imagine, gathering eight major cuisines on the first floor with your own efforts. What a feat and courage!
It's just that no matter how big the boss is, it's difficult to bring together these chefs of the state banquet at that time. After all, these people are not young and they are not short of money. Who doesn't want to play with their grandchildren at home.

It’s hard to attract them just for money.

Wang Zhijun was thinking wildly in his mind, not sure whether he was right or wrong to come here this time. He only felt Zhang Maolin push his arm.

"Zhijun, why are you so dazed? Quickly introduce these four dishes to us. I don't even know much about them."

Only then did Wang Zhijun come back to his senses, "Oh, oh, what are these four dishes?"

Taking a closer look, Wang Zhijun burst into laughter, "The four dishes are salty roasted white, steamed crucian carp with flour, sesame balls, and the last one is steamed meat cake with egg skin."

"Except for the salty roasted white dishes, these three dishes are all steamed dishes. They are dishes made at red and white banquets in rural areas of Sichuan Province. They are suitable to be placed here. Let me try them first!"

Putting aside those messy fantasies, Wang Zhijun picked up a piece of pork belly with chopsticks and looked at it, "Not bad! This salty roasted pork belly is definitely the best-made among the Sichuan restaurants I have ever seen."

Zhang Maolin became interested. They were no longer hungry now. They were more interested in appreciating the dishes than gobbling down the previous ones. "Zhijun, what do you think is top-notch? Let me tell you, this is it." A portion of pork belly!”

Wang Zhijun immediately waved his left hand, "But don't talk nonsense! Look at this position!"

He pointed to the skin of the piece of pork belly, "Did you see the wrinkled lines? This is the essence of salty roasted pork belly! This is called shuttle skin. It is a test of the chef's skills and experience. Can the salty roasted pork belly be fat and fat? It’s not greasy, which has a lot to do with the skin.”

Several people each held a piece of meat and looked at it carefully.

Not to mention, it’s true, the skin of the pork belly is slightly wrinkled, not as smooth as the pork belly, and only a very careful observation can reveal that the salty white meat slices are only soaked in the skin of the meat.

Although there is color on the meat slices, it is not the color of soy sauce, but the color of another seasoning. Compared with the braised pork, the salty roasted white color is lighter and the thickness is much thinner.

Several people looked at it for a long time and then took their mouths.

The texture of the meat slices is also very good, moderately sweet and salty, soft and mellow, with a slight numbing aroma of Sichuan peppercorns, and the fried skin has a soft yet slightly tough texture.

The bigger difference is that braised pork often uses plum vegetables, while this salty braised pork dish uses bean sprouts!
Lao Lu took a few mouthfuls and then said slowly, "Okay. The texture and taste of the white-roasted spicy food are indeed more authentic and traditional than the Sichuan spicy food that came after the latecomers."

Wang Zhijun was also immersed in the delicious food and sighed deeply, "Some outsiders say that ordinary people can't afford non-spicy Sichuan food. In fact, this is not the case. The salty roasted white is not expensive at all, and of course there is the corresponding sweet roasted white." ”

A portion of roasted white rice, and several people just ate it with rice, just popping it into their mouths.

Needless to say, it’s really neither spicy nor greasy, especially when the meat slices are wrapped with a piece of bean sprouts, the flavor is even better!

After eating the Shao Bai, it’s the next dish.

Steamed crucian carp with flour, several people shared this dish with each other, and it just tastes like a common steamed meat.

But because the main ingredient is crucian carp, the flavor is better and the meat is more tender.

It tastes really good, but it doesn't feel too amazing.

Seeing that the atmosphere at the dinner table was slightly dull, Cui Yu smiled and said, "Boss Su is always improving our understanding and expectations of food. Occasionally, when such an ordinary dish appears, it feels wrong."

Zhang Maolin also laughed, laughing at the little disappointment that had just risen in his heart, "Indeed. In fact, even this steamed crucian carp dish is definitely the number one dish in major restaurants, but Boss Su did it so well. , but now it seems a little ordinary in comparison.”

But he said the third dish.

Wang Zhijun picked up a meatball first, and the old man also started to be naughty!

"Guess first, what are these meatballs made of?"

It was a pretty normal dish, but when Wang Zhijun said it, it seemed a bit mysterious.

Lu Yongliang, who was about to eat the meatballs in one bite, also stopped, held it in front of his eyes and began to look at it.

"The outer layer is made of glutinous rice, but inside you can vaguely see meat, fried rice crackers, and some fruit." At this point, Lu Yongliang suddenly felt interesting, "Logically speaking, these things are called sesame balls, where are the sesame seeds? "

Cui Yufen stared at it for a long time, "The sesame seeds are not wrapped on the surface of the meatballs. Could it be that the sesame seeds are inside?"

Zhang Maolin suppressed his laughter and kept silent. He knew how to make this dish, and now he wanted to see if the two chefs could guess the same.

Lu Yongliang immediately objected, "How is that possible! Think about it, such a big meatball with sesame seeds inside? Would it be delicious?"

I’ve seen people eat a lot of melon seeds, but I’ve never seen people eat a lot of sesame seeds!

Cui Yufen thought so, but for the sake of face, he still reluctantly argued, "When did I say that I can't wrap sesame noodles in sesame seeds?"

"That's right!" Wang Zhijun said excitedly, "You are so awesome! The stuff here is really sesame noodles!"

Cui Yufen:? ? ?

Isn’t that okay if I just say it casually?
"For the stuff here, you need to fry the sesame seeds in a dry pot first and press them into dough, then stir-fry the sesame noodles with lard and brown sugar over low heat to make the filling."

"The skin we saw is made of fat meat paste, fruit ingredients and fried rice popcorn. It is stuffed with sesame fillings, and finally dipped in yin rice, and then steamed!"

Having said this, Wang Zhijun took a deep breath and said, "Boss Su put his heart into this meal today."

From eggplant pancakes to sesame meatballs, these dishes have excellent texture and flavor. Probably the only drawback is that the production process is too complicated.

It's the kind of dish that even my mother is too lazy to make.

But Boss Su silently prepared it for a long time without any help from the chef, striving for excellence in every step.

To be honest, Wang Zhijun is convinced at this moment!
The steamed sesame balls require no further preparation. Just sprinkle a layer of sugar on the surface and you can eat them. This is a sweet dish.

The four of them took the meatballs and stuffed them into their mouths.

"Tsk tsk." Lao Lu ate one and smacked his lips a few times, "Wonderful, this dish is so wonderful! When I first ate it, I thought it was meatballs, but after taking a bite, the aroma of sesame inside came out. It adds meaty flavor to sesame and glutinous rice, and it’s delicious. ”

With this emotion, there were not many meatballs left on the plate. Lao Lu quickly picked up one of each with chopsticks and put it into the bowl. Only then did he feel relieved.

Six courses passed.

Those who should have given up have already given in, and those who should have enjoyed the meal have enjoyed themselves. Zhang Maolin not only ate the most delicious food, but also showed off his presence in front of Boss Su.

With the last dish left, Wang Zhijun really didn't know whether to cry or laugh.

"You two, I would like to ask, is Boss Su very down-to-earth when it comes to cooking?"

Lu Yongliang and Cui Yufen looked at each other, not knowing how to answer this question.

If you want to say that Su Chen is down-to-earth, he has also made some things like lotus cakes, but if you want to say that he is exquisite, he will make egg fried rice for everyone from time to time.

Hard to say.

Wang Zhijun picked up the steamed meat cake with egg skin and said, "This thing is really down-to-earth. I mean basically every Sichuanese who comes out of the countryside will love this thing."

"Isn't that good?" Zhang Maolin said.

Wang Zhijun shook his head, "No, Mr. Maolin, you are also a famous speaker in our country. You should know that the dishes at the banquet are also divided into various grades."

"Yes, there are different grades, but does it have anything to do with this meatloaf?"

Wang Zhijun explained, "It has nothing to do with the meatloaf. I'm just curious. Look, although there are only four of us eating today, it can still be considered a table, right?"

Several people nodded in agreement.

"But, this table has basically all kinds of dishes, but the problem is that I found that there are almost nothing but top-notch dishes, have you noticed?"

Having said that, it seems true.

What Wang Zhijun meant was that today's meal cost 50,000 yuan. It stands to reason that for this price, you would have to eat top-notch dishes wherever you go.

At least it must be a national famous dish!

But today's meal is not the same. The level of today's meal is probably one level higher than a home-cooked meal, but it is one level lower than a real feast.

By chance, Su Chen had already tidied up the kitchen, washed his hands and walked out.

Zhang Maolin surrendered to the enemy early and said with a smile, "Since you are curious, why not ask Boss Su?"

Wang Zhijun: What the hell!
"Boss Su, Zhijun just said that he was a little curious about the dishes you chose today. Before we came here, we thought that we might eat many famous dishes today, but now we think they are a bit ordinary. What do you think?"

Wang Zhijun: Old thief Maolin, you are not a son of man! ! !
Su Chen groaned and looked at the three empty plates on the table, plus the steamed meat cake with egg skin that he hadn't started to taste yet.

"Do you really want to know why?"

Things have come to this point. Wang Zhijun bit the bullet and tried to save a little bit, "Please ask the boss for advice."

Su Chen pointed to the plate on the table, "Come on, let's eat some meatloaf first, and don't be in a hurry to chat. This thing is too cold and not delicious."

The meat cake on the plate is golden in color and half is soaked in the soup. From the cut surface, you can see that there is meat filling inside the egg skin. It must have been steamed for a long time.

This kind of dish has a very unified characteristic: soft and chewy.

After several people ate a piece, they thought it was really delicious. Then they all looked at Su Chen. Wang Zhijun asked a question that they didn't dare to ask. Everyone was curious!

In fact, Su Chen had a clear mind.

These people, they think about banquets like a state banquet. They often serve dishes such as boiled cabbage, clear soup with edelweiss, abalone and four treasures, which are very balanced in color, fragrance and flavor.

But Su Chen can't.

My place is gourmet customization, and the menu must be customized according to the actual situation of the customer!

How can you just do those things at every turn?
Seeing how many people were waiting for him to speak, Su Chen thought to himself, I know, but I won't say anything!
"What do you think of this steamed meat cake with egg skin?"

"There's nothing to say about this dish!" Zhang Maolin seemed to talk a little too much in front of Su Chen, "The meat is soft and golden in color, and the soup is so delicious, and I think the ingredients used here are also of high nutritional value. Very nice dish.”

Wang Zhi's soldiers were numb.

Forget about backstabbing, now are you going to bury yourself alive?
"I also agree with Mao Lin's statement." Lu Yongliang ate another piece, "It's really good."

"So." Su Chen grinned, "We are customizing gourmet food here. We specially make some dishes with soft texture and sweet taste. This kind of dish."

"Well" Su Chen paused several times, "It's more suitable for the elderly, and it has high nutritional value."

After saying that, Su Chen put his hands behind his back and left the canteen with a smile.

Only a few people on the table were left, and their facial muscles were twitching completely uncontrollably.

Old. Old man?

I don’t know why, but suddenly the steamed meat cake with egg skin in front of me didn’t smell good anymore!

Zhang Maolin rubbed the uncontrollable facial muscles and put down the chopsticks with great difficulty.

"Since Boss Su specially made these meatloaf for you three, I won't eat more. You three, please use it slowly!"

After saying that, Zhang Maolin stood up decisively and walked out. Although he didn't know where he could go now, he certainly couldn't stay here.

"Old thief Maolin, you are not a son of a man!"

Sure enough, Wang Zhijun's heart-rending shouts came from behind, and Zhang Maolin knew that he was on the right track.

As he walked to the elevator building, Mr. Maolin suddenly remembered something.

There were five people here this time, and Wang Zhijun clearly brought three people with him. However, in order to avoid attracting attention when he went upstairs, Wang Zhijun only let the three apprentices wander around first.

As a result, the disciples were simply forgotten?
Maolin rushed into the elevator and went directly to the first floor. No one was there.

There is no one on the second floor.

There is still no one on the third floor!
When he opened the elevator door on the fourth floor, the scene before him shocked him like never before.

Three apprentices of Sichuan cuisine, what the hell are you doing! ! !

(End of this chapter)