Of course, Zhou Dong understood Cai Boer's kindness.

It is already quite difficult for an old man like Cai Touer who has been living in the industry for many years to be honest and willing to give advice. He really treats him as his own person.

Cai Touer just chose the wrong partner. It was like a enthusiastic lion telling the eagle that if you want to run rampant on the grassland, you should win over the elephant? But I didn’t know that even the elephant was looking up at the eagle, hoping to be friends with the eagle.

Although Takayama made a useless effort, Zhou Dong recorded this favor, just as he remembered Shen Cheng's favor.

Shen Cheng is a real talent, but in front of Zhou Dong and Fatty, he is a good brother with no taboos. Although Zhou Dong did not get any benefits directly from him, Fatty benefited a lot.

These days, the fat man's knife skills have improved rapidly and he has begun to practice cutting rice paper with a kitchen knife; more than a dozen layers of rice paper are stacked into one centimeter thick, and there is no pause when the knife is released, and the width of the paper threads to be cut is the same and there must be no breaks. Only this method of practice can a truly good chef be tempered.

This method is the fastest to practice knife skills, but the cost is also huge. The most ordinary rice paper on the market costs two or three yuan per piece, and it costs 40 or 50 yuan to cut one pile. Practice at least ten piles a day, which is four or five hundred yuan.

Not to mention the kitchen, even the chef school cannot use this kind of "burning money" method to train students. However, Shen Cheng forced the fat man to treat him as a fat man. This is not without precedent in Lu Chu, but it is the treatment that the master brings with him and is only given by a "loving disciple". I have never heard of interns in the chef school that can enjoy it.

Zhou Dong was like Mingjing in his heart, saying that Shen Cheng was trying to win over him or make friends with him, but he was really teaching the fat man step by step.

If you are diligent in your world, your face is greater than the sky. If you give me this face, you should accept this kind of good intention when dealing with people and things. Thinking too much will only increase your worries.

As Zhou Dad said, "They gave you good things and deliberately made friends with you, but you just wanted to guess what purpose they had? That only means there is something wrong with your own mentality."

Shen Cheng is still the "Shenxing Knife" and often disappears from the kitchen for various reasons.

When Zhou Dong came to the chopping board, the guy really went out for a "private service" again. The fat man was sweating profusely on the trunk beside him, cutting rice paper. Today he needed to cut out ten piles to complete the exercise task. This was what Shen Cheng told him before leaving. If he couldn't do it, he would deduct money. Zhou Dong's face was useless.

It was difficult for Zhou Dong to understand the Lu Chu Chopping Board's laissez-faire for Shen Cheng. In his impression, Shen Gongdao should not be such a person who has deposed the public for personal gain. Later, after listening to Master Erjin Hu's words, Zhou Dong suddenly realized.

"Master Zhou, you still don't know the matter in the kitchen. The head anvil is like the head stove. Those are the big guys in the kitchen. Do you really think that ordinary customers will need these big guys to take action if they order food?

If that is the case, aren’t we going to have no food to eat with two anvils and two furnaces?

Just say "food is the best". Don't look at him as a chef, he may not be able to take action a few times a year. Unless he meets a noble status or a 'dine eater' who comes to the door, he will personally take action to suppress his luck..."

Even Zhou Dong wanted to laugh at the end of this sentence. He suppressed his luck. Isn’t this too second-rate?

Master Hu had seen Zhou Dong's final-killing technique with his own eyes that day, and he had long been convinced by him, so he naturally said everything: "There is another reason. Every time Cheng'er goes out for the "field" it is called our Jiuzhou Dingshi Lu cuisine. The jobs he takes on outside show his skills, which is actually a kind of publicity.

Otherwise, how could the chef let this go? Those who are capable of going out for the field will not only be no one to blame, but will also be supported by the kitchen. This is the rule of our diligence. After all, it depends on the skill in our hands.

It’s not me that if Master Xiao Zhou is willing to go out for the field, don’t make money too easy..."

Zhou Dong shook his head: "I don't have that time, let alone the mood. Okay, let's not talk about Master Hu, I'll go to three-legged rice dumplings to cut vegetables."

"Hey, it's said that young people have to be down-to-earth to make progress, but Master Xiao Zhou is too much? He has a good skill. He cut some potatoes and shredded radish every day, or he would be green vegetables and cabbage, and he wouldn't understand it or not."

Every time Master Hu, a martial arts fan, sees Zhou Dong cutting potatoes on the three anvils with serious expressions, it is like seeing the world's five masters running to the grassland with great enthusiasm. It is really incomprehensible.

‘Experience-level knife skills: 398/1000.’

Seeing the upgrade progress instructions in the system, Zhou Dong frowned slightly. Upgrading the knife skills is indeed much slower than upgrading and washing vegetables. He relies on the three anvils every day to "travel" and is still much worse from reaching the master level.

These days, there is no dazzling show of skills and the amazement of the melon-eating crowd. Zhou Dong and Fatty are stepping step by step and steadily moving towards their goals. Compared to the breakfast department that shocked the "Yitan Gu He", this is actually more like a real life.

Zhou Dong's heart is very quiet now, and he still prefers such an atmosphere in his bones.

***

On the eve of the eight chefs of Kyushu Dingshi want to turn the breakfast department into a "industry canteen", a food commentary article full of "soft articles" is quietly born.

Lin Qing, wearing a loose pajamas, wrote this title on the computer under her pear blossom desk lamp - "You Can't Imagine"

‘Even if this article is suspected of deviating from professional ethics, I am willing to praise him as a little fan and use all my gorgeous language.

This may not be a qualified food review article, because it is more like a poem.

At this moment, perhaps only in poetry can I praise him and his food...'

‘You Can’t Imagine

At that moment, dawn was approaching, and the night was still in its inch. I walked on the gorgeous carpet with sunlight and moon halos, following a faint fragrance to him.

He was so hateful and cold that he refused to look at me more.

The cute and scent made me willing to be neglected.

You can't imagine.

You can't imagine that half-haired face is Goubuli's soul.

You can't imagine the sound of a knife chopping the meat filling with your hands.

You can't imagine.

You can't imagine the brightness of an egg cake,

Facing the window,

I saw the faint cloud pattern coming through,

White moonlight.

You can't imagine.

You can't imagine that bowl of braised cookies that are so fragrant that you can't imagine.

Behind it is the glory of the red sun,

The deliciousness that squirts into the mouth,

Tip of tongue,

Nine turns of the ileum.

ah!

I love you,

Pig belly and pig lungs.

Ah! I love you!

Large intestine and small intestine.

Please believe it,

I'm actually a picky little girl...

(Damn, so handsome! I am a natural poet, right?
Chapter completed!