I Won't Sell the Second Bowl of Noodles at the End of the Alley

He worked in the back kitchen of Zhiweilou for four years, from chopping to cooking. During the absence of his master, he was responsible for all the signature dishes. Until the master brought a young chef back from other places and asked him to demonstrate the core techniques in person, and he videotaped the entire process. Three days later, he was fired for "privately changing the recipe." When he went back to get his luggage, the man was standing in front of his stove, wearing his old apron. Without saying a word, he put away the sword and left. My lumbar spine is strained and my right wrist is injured. The doctor said not to stand for more than five hours a day. He rented a 12-square-meter shop at the end of an alley in the old city. There was no signboard or menu, and he only made a bowl of Yangchun noodles for eight yuan. Make soup at four o'clock in the morning, and close the door when the soup is finished, up to forty-five bowls a day. The first day, three guests. At Zhiweilou, the signature dishes began to lose their flavor - because the person who actually cooked them was no longer there. The bowl of noodles was half salty, but Master was not qualified to say another word.