I Am the Number One Man in the Culinary Trade

Sure enough, he is at the level of a master. At least he can grasp the mentality of the audience. Urban writing must write less about intrigues, such-and-such big Vs, and so-and-so colleagues are trolling people again. There are no bad things in this book, and it makes people feel very comfortable reading it, just like a child. There are no trivial things, and the audience is very happy to read it.

Sit back and wait for Lao Guo to eat large intestine sashimi😍😍

To be honest, when I read this book, I thought of how hard it was to learn to cook. I started working in the kitchen at the age of 17 in 2009. I started working as a cook and slowly climbed up the ladder. From the very beginning, I filled bowls and arranged dishes every day. Later, I worked diligently, and the master taught me how to eat rice. He started to teach me how to marinate meat, make pulp, and stew soup stock. The master would let me taste it every time it was fried. I was so full of work in the kitchen that the boss didn't dare to say anything when he saw it. Of course, the boss would not come to the kitchen if nothing happened. Later he taught me how to stew pork ribs, chicken, duck and goose. Later, he gradually asked me to cook for him when I was not busy. I was scolding him while cooking. Every day after get off work, I clean the furnace and pots. When I returned to the dormitory, I had to take notes. At that time, we called it martial arts secrets. Later, I was asked to serve as a staff meal, which took me more than a year.

By the way, the stove is for cooking, the stove is for loading dishes, the stove is usually the head of the entire kitchen, or the head chef, the chopping board is for chopping vegetables, the top is for cooking porridge and soup, and the white table is for making noodles. When ordering, the water table is for washing vegetables and killing fish. For example, if you go to order food and order a pangolin, it will be killed on the water table first, then put on the chopping board, then washed, then stir-fried, plated, and finally passed around, before it arrives on your table.

I just found this book and haven't read it yet. I was reading the book reviews and saw many of my peers. I joined the industry as an apprentice in 2008, worked on the chopping board in the third month, and started working on the stove at the end of 2009. Then I always learned on the go, without any apprenticeship, I just learned on my own. How to put it this way, there is no future in the chef industry. You are physically tired, have no holidays, and are always oily. I don't know about other cuisines. For our Gan cuisine, the salary is 1500-2500, the chopping board is 2800-4000, and the wok is 5500-8000. The salary difference is quite big. Of course, there are more, and the head cook, head chef, and head chef talk more. Learning to cook is not easy, so be careful when entering the industry!

Yo yo, yo yo... Shuai Bijia is here! Hailou. I am the little brother, the most handsome boy from the beginning... Zhuge's little brother (=´∀｀) people (´∀｀=). Book title: "I am the first person to practice diligently" Author: Heart of Light and Darkness. Commentator: Actually, my name is "Sheep Liangliang". (This seat (╯‵□′)╯┻━┻) A brief comment: In front of delicious food! Everyone is equal. First impression: Well... Regarding this book, I honestly fell into deep thought. Because it was not the title and cover that attracted me. But I suddenly thought of a person, beautiful The name of the food, I was crazy about her once o(^▽^)o. Okay, let's look at the introduction. Then add the last sentence, Food Daily Career System Food Articles (˶‾᷄ ⁻̫ ‾᷅˵)... I don't think I need to explain it. But I recommend it. It is of daily interest, but it may be more of a daily sensation. Introduction: Who is the hero of the kitchen? Fresh, spicy, sour, sweet, and bitter. Bamboo shoots, delicious and meaningful... This is a feast for the tongue, this is the music of gourmet food! Have you got enough keywords for your daily career? What are you waiting for? Story background: modern city. Story style: Daily Fun + Food Encyclopedia + Cold Protagonist. What's cool! Our story this time happens to a young man with depression! He graduated from Zixiang High School! His chosen profession is definitely not that of a cook. At the moment of final choice, the protagonist awakens to the golden finger. (The golden finger's function: Acquire skills by completing tasks, practice to increase proficiency, and gain praise! Explosion.) It is the possession of such a system that changes the protagonist's destiny of being a rich man at home. Under the strong temptation of the system, the protagonist. The protagonist chose a five-star hotel that was regarded as a devil for graduation. After checking in, the protagonist impressed all the beautiful girls with his perfect appearance. Of course, appearance is just a step up! From the very beginning, he got some secret recipes with the help of the system! Begin to lead the food culture of the entire city! Then! He will be the handsome guy who reaches the top of the chef! Note that this is not the chef! (/ω＼)... Summary of advantages: As usual, this story starts with a relaxed style, and occasionally has a little bit of humor. , Sometimes I really laugh, (╯‵□′)╯┻━┻The feeling of contrast is always so ups and downs. 2. The joy of the characters. In this regard, I think it mainly lies in the young ladies and the young old men. The young ladies are funny chasing handsome guys, and the old men are cute and cute o(^▽^)o, well, finally add the cold face of the protagonist! And eclectic. 3. Popularity of knowledge. It can be said that there is a lot of popular knowledge about cuisine in this book. Although I won't pay much attention to it, it is good for food lovers to learn about the past and present. 4. If there are flaws in the writing and plot progress, this book is rare for me to see the masterful author without words. It's a rare book o(^▽^)o. And in terms of plot progress, it currently has 220,000 words. The protagonist's skills are only a few, and they are still on the rise. The most important thing is that there is food content, but it has not left the novice village! So, in terms of progress, it is quite good. In terms of shortcomings, to be honest. I thought about it for a long time, and maybe the only thing that can be considered a drawback is that for readers like me, if it is used too much, it will feel boring, in other words, it will feel like a watery way. It's because of readers' preferences. You can skip it if you don't like it. As for the story's direction, I guess that this book has been aimed at the God of Cooking from the beginning. Some other settings just make the protagonist more interesting, so the main direction is to increase the popularity of the God of Cooking! Recommended for: Readers! In terms of style, I recommend it first to readers who like to read casual and daily stories with a little fun occasionally. Then, in terms of subject matter, it's food! And urban dining. Finally, oh... I need to reflect on my original change of style. That's it. Well, this is a story about the inside and outside of the kitchen, with a relaxed and everyday style, and interesting contrasts, just like what I imagined when I didn't read the book review section. So, if you like reading about food, I still recommend it. At least in terms of the story, this book seems to have some content! The most important thing to me is the character of the protagonist. There is no love, only passion for the profession of cook! The final summary is: "The handsome plug-in! Plus the outrageous golden finger! It opens up this road of twists and turns to the god of cooking."

Around 1995, when I was still very young, I went to Tianjin with my family to try Goubuli's steamed buns, but I didn't think they were particularly delicious. Later, around 2008, a branch of Goubuli opened in the commercial street of my hometown. I went there once with my classmates. I remember that I ordered steamed buns with soy sauce meat. The price was very expensive. The taste and texture when I entered it were amazing and unpalatable. The filling is too thin and the taste is not good, and the texture and taste of the skin and filling are still separate. I have never been to Goubuli since then. The buns steamed at home don't look fancy, but they taste as good as the ones from the Goubuli branch. People of my generation have not caught up with the taste of the legendary Goubuli. Now I am far away from home, and have been separated from my family for many years, but every time I think of steamed buns, I still think of the taste of the steamed buns made by my mother at home. The fillings are huge, and the gravy seeps into the skin of the steamed buns, which is very fragrant. When I was doing homework when I was a child, I couldn't sit still when I smelled the smell of steamed buns. I would always run to the gas stove in the kitchen, smell the aroma from the steamer, and ask if the steamed buns were ready. I would cry out that I was hungry or something, and always wanted to take a look. Although I was young at that time, I was also sensible and knew not to take off the cover to see, otherwise the aroma would escape, so I could only wait eagerly. It's quite interesting now that I think about it. Food is always accompanied by stories in my memory.

Only this book and the great doctor Ling Ran could read this feeling. The author's Sunshine Daqin was also chased back then, but I didn't expect to change my style to this one. It's really embarrassing.

Finally I saw someone commenting on foreign food. I personally think it's inappropriate and frustrating. According to the author's notes, the level of domestic and foreign cuisines is completely unequal. In addition, the protagonist's level has improved by leaps and bounds. It does not make people feel that they are fighting for the country. Instead, it seems narrow-minded to keep arguing with the clown. It would be better to write about the conflict between the eight major cuisines, which at least seems to have their own strengths and weaknesses. To be honest, I have always been looking forward to the protagonist opening a shop, with a wealthy hall and a humane tavern, where one person and one dish are a story. I'm also looking forward to Why Ask the Old Man? The most delicious taste in the world is plum salt, which I have never forgotten. I hope the protagonist will discover more stories behind him. I don't know when it started, but gradually I couldn't see the delicious food, and all I could see were the same old naughty kids, the protagonist showing off his skills, and the opponent's ugly face. Does the author remember that he wrote before that everyone was equal before good food? Instead of reflecting the different faces of thousands of people through food, we use people to classify food levels, which seems to have gone astray. ps: This is my first long comment. If you don't like it, don't complain. If you don't like it, don't complain.

I was wrong, I will never read food articles in the middle of the night again!