Food: How did I become a chef when I set up a stall.

“This snail rice noodle is really delicious, and it’s not bad if you don’t brag about it.”

"No wonder people are so popular!"

After Tong Jincheng finished eating his powder, he took out a few napkins, lifted up his bangs, and wiped the sweat from his forehead.

He was sweating from eating all the snail noodles on the roadside.

He doesn't like spicy food very much, but this bowl of snail noodles tasted so fragrant that he couldn't help but eat it all.

The fresh fragrance had a bit of spiciness, making his body feel hot from the inside out.

I sit here and don't want to move.

Ningning was also very full and leaned on the chair to rest.

Tong Jincheng looked at her, "Have you finished eating? Please give up your seat when you're finished, there are so many people waiting."

"When we go out to eat, we have to be of good quality, right?"

Ning Ning looked to the side, and there were two people looking for a seat with snail noodles.

She nodded, "Okay, let's go."

"The snail noodles made by the owner of this stall are really delicious. I will come to his place to eat them next time."

After hearing Ning Ning's words, Tong Jincheng smiled and said:

"You won't be able to eat it next time. Do you really not know him?"

A trace of doubt appeared on Ning Ning's face, "Isn't he a particularly popular stall owner?"

Ningning thought Jiang Feng was a popular stall owner and handsome.

She didn't know Jiang Feng's specific deeds.

"You go back and check, I'm too lazy to explain."

"Just the jade and gold in his two restaurants are beyond the reach of ordinary people."

"I've seen a few anchors who play jade, and even visited his restaurants to evaluate them."

"That pair of mutton-fat jade chopsticks is conservatively estimated to cost more than 30 million."

"There is also the white jade snake from the Sichuan restaurant. It is just a simple carving and costs over ten million."

"Something they have is worth more than a Ferrari."

Tong Jincheng said.

Hearing this, Ning Ning looked shocked.

"Is this stall owner so rich?"

She looked at Jiang Feng again, with a different look in her eyes, as if she wanted to get close to him immediately.

Hangzhou is an internet celebrity city with a very developed internet celebrity economy.

In the eyes of many Internet celebrities, the first thing they care about is traffic, and the second thing is money.

"Then can you invite him to live broadcast together?"

Ning Ning asked again.

"Didn't you ask just now? Everyone's pursuits are different. To be honest, I can tell that he doesn't care about live broadcasting at all."

"He is a real big boss, with freedom of wealth and doing what he wants."

"It's not like us. We have to take care of the ideas of the brothers in the live broadcast room and show them what they want to see."

Tong Jincheng responded.

The two looked at Jiang Feng's stall.

Jiang Feng was still so calm.

He has always been like this, and has a feeling that is different from other stall owners.

Not so market-minded.

At this moment, Jiang Feng was still busy calmly.

"Zhuang Fei, we are almost out of fans, there are still about 20 copies left."

"Tell the people behind you not to wait in line."

Jiang Feng greeted Sun Zhuangfei.

"Okay, boss."

Hearing Jiang Feng's words, Sun Zhuangfei immediately ran to the back of the queue and reminded people behind him that there was no need to wait in line as it was already sold out.

Nothing left.

Hearing this, the diners behind could only sigh.

More and more people come to eat noodles.

Moreover, Jiang Feng noticed that there were five or six Internet celebrities who came to live broadcast here.

They were standing not far away and broadcasting live.

Facing the camera, he kept saying something.

After all, Hangzhou is an Internet celebrity city with many Internet celebrities, so it is normal for this situation to occur.

This place is now a scenic spot, and the area is wide enough to accommodate them.

Jiang Feng was worried that if the stall was set up in an urban area, it would be troublesome if it was so messy.

I hope it is better to be in a regular snack street with dedicated management, or to cook in a small restaurant.

In the midst of the busyness, the day's stall setting has come to an end.

Jiang Feng once again obtained a recipe for Zhejiang cuisine: [Rock Sugar Turtle Recipe]

Rock sugar turtle is a famous Zhejiang dish. It is very delicate, but the taste is on the sweet side.

This dish is delicious for those who like sweet and sour taste, but for those who prefer salty or spicy taste:
Rock sugar turtle? Can that be delicious?

It's better to stew a pot of salty and delicious turtle soup.

Jiang Feng thought it was normal.

Everyone has their own preferences for radish and green vegetables, and some people have a sweeter eating habit.

But it's also a challenge for him.

No matter how powerful he is, his preferences cannot be changed.

Jiang Feng's taste is more northern, and he is not so sure about sweet dishes.

Fortunately, there is a systematic formula, and he can also master the scale of the ingredients.

When Jiang Feng has nothing to do every day, he will go shopping in various places in Hangzhou, and even go to some well-known restaurants to taste Zhejiang cuisine.

He is not only a chef but also a foodie.

After the week of setting up a stall selling snail noodles is over, the new task will not appear for three days.

Jiang Feng can also have a good rest during this period.

This afternoon, Jiang Feng came to a private restaurant.

This restaurant is not a popular restaurant and does not even appear on the list.

He also learned about this private dining restaurant while chatting with a few locals.

Jiang Feng came to the restaurant and took out the menu, which had all kinds of home-cooked dishes.

Including sweet and sour pork loin and fish-flavored shredded pork.

For chefs in ordinary small shops, the common dishes of the eight major cuisines are all available, and there is no clique.

Sitting on the surrounding tables were some local residents, chatting in dialect.

Jiang Feng was surprised to find that several tables of locals ordered a dish that he didn't expect:
West Lake Fish With Vinegar Sauce.

You know, locals rarely eat West Lake vinegar fish.

Jiang Feng found it strange.

A dish that can be ordered by locals must have something to say.

So Jiang Feng also ordered a dish of West Lake Vinegar Fish and a dish of Longjing Shrimp.

Soon, the food was on the table.

Jiang Feng briefly tasted it, and the taste was completely beyond his expectation. The West Lake vinegar fish is very authentic. Although the meat quality of the fish is a bit poor, the thickening sauce is very good.

There is also a saying about Longjing Shrimp, and there is no problem in making it.

In this small restaurant, someone can actually make authentic West Lake vinegar fish.

It’s much better than the West Lake Vinegar Fish in scenic hotels!
Jiang Feng suddenly became interested.

At least from his perspective, this West Lake Vinegar Fish can meet the standards of a restaurant.

With a little training, it’s no problem to reach the level of authentic West Lake vinegar fish.

During this period, Jiang Feng ate at many restaurants, and finally found one he was satisfied with.

So Jiang Feng called to the proprietress of the store and said:

"Hello, can I meet the chef who made this dish?"

Jiang Feng saw that this was a mom-and-pop shop and hired a waiter.

The boss of this small business is easy to deal with.

The landlady recognized Jiang Feng a long time ago and said hurriedly:
"Okay, just wait a moment."

After a while, a well-proportioned man in his mid-twenties walked out of the kitchen.

The man looked very young. He walked up to Jiang Feng and said hello:

"Hello, Boss Jiang."

Jiang Feng smiled and said, "You know me? That's easy."

"Of course I know you. I've seen videos of you cooking. It's very impressive." The other party responded.

Jiang Feng looked at him and said:
"Your West Lake Vinegar Fish is the most authentic I have ever tasted, and the Longjing Shrimp is also well made and tastes right."

"Have you ever studied cooking?"

The man nodded, "I studied with the master for a while, but then I left due to some things and opened my own restaurant."

"I don't have any other skills, so I just rent a store and cook home-cooked meals."

Jiang Feng looked at him.

Generally speaking, the chef of a large restaurant is usually older, and no matter how young he is, he must be over thirty-five years old.

At this age, he has enough qualifications and his cooking skills are better.

But Jiang Feng has never believed that age represents the quality of cooking. Some young people are more talented, more willing to work hard to learn, and have better cooking skills.

And there are many such young people.

This should be the world of young people.

Jiang Feng got straight to the point:
"That's right, within about a month or two, I plan to open a Zhejiang cuisine restaurant here."

"I'm looking for a chef now."

"I think your West Lake vinegar fish and Longjing shrimp are both very good."

"I wanted to ask if you are interested in working as a chef in a restaurant."

"A restaurant will be a bit tiring. Working hours are fixed and benefits are provided, including vacations and five social insurances and one housing fund."

Before Jiang Feng finished speaking, he heard the other party say:
"Boss Jiang, you don't need to say anything."

"As long as you are sure to invite me, I will definitely go."

"I'll be fine."

Jiang Feng didn't expect the other party to agree so readily.

Because some mom-and-pop shops are very profitable, they may not want to work for others.

"Then let's add WeChat and I'll contact you then."

"Within a month, I will finalize the location of the restaurant."

"Then we can sign the contract and start training."

Jiang Feng said immediately.

"it is good."

Everything is going smooth.

Jiang Feng chatted with the chef for a while.

This man is called Zhao Cheng, a local, and has studied cooking for several years.

I also worked in a big hotel before, but then I offended a chef in the back kitchen and resigned.

Zhao Cheng is still a bit young and energetic.

Later I opened my own store.

Jiang Feng asked if he could go to the kitchen and have a look, and Zhao Cheng agreed.

Jiang Feng is also a chef. Basically, he can figure out Zhao Cheng's character just by looking at the situation in the kitchen.

An expert knows the way.

The stir-fried dishes are delicious, and it would be a rare thing if the kitchen was well taken care of.

"Have you never been a chef before?"

Jiang Feng asked.

"I have never worked in a hotel. I was just doing side dishes. When I was hired, it was just side dishes. The chefs didn't let us get started easily."

Zhao Cheng responded.

"Okay, if I ask you, you'll be the chef."

"You just have to do it right."

Jiang Feng assured Zhao Cheng.

Zhao Cheng's cooking skills are indeed very good, and he has experience working in a large hotel and also opened his own shop for a period of time.

This is considered a talent in the culinary industry.

If you can recruit, recruit them.

Even if Jiang Feng hangs out and eats on weekdays, he never forgets about his restaurant business.

When you meet a good chef, always ask.

Hangzhou is known as a food desert.

The more this happens, the better it is for him.

Open a Jiangyuetai Zhejiang cuisine restaurant, and after it becomes famous, it can easily become a gourmet signature in Hangzhou.

However, this step is also quite difficult.

Sometimes he also thinks that if he opens a Shandong cuisine restaurant or a Sichuan cuisine restaurant here, the business will definitely be better.

But good chefs are hard to find.

It’s better to focus on local food.

After finishing the meal, Jiang Feng left happily.

Zhao Cheng returned to the kitchen and was busy again. At this moment, he was in a particularly excited mood.

For Zhao Cheng, opening a mom-and-pop shop is tiring, hard work, and requires a lot of pressure.

It's better to be a chef in a restaurant.

After all, the status of the chef in the restaurant is not high.

Just having this qualification is a good thing for a chef.

He felt that luck suddenly came to his side.

Inexplicably, he was selected as the chef by a big boss who was hanging around.

I used to work in a big hotel, working very hard just to get a chance to be promoted to head chef, but there was no chance.

But now, while I was cooking in the kitchen, the opportunity came to me.

Time and life.

Sometimes luck is something you can't say for sure. (End of chapter)