The next morning.
Du Shaojie took Qin Lu to find Cai Jing.
"Miss Qin, welcome to the mainland for inspection. I know that [Xiangjiang Qin's Catering Management Group] is very strong and I hope there will be an opportunity for cooperation."
Qin Lu came here this time to represent her father to find out the bottom first.
She had toured the mainland before and was very touched. After returning to Xiangjiang, she persuaded her father to invest in the mainland. She believed that developing in the mainland would definitely make a lot of money.
Her father was persuaded by Qin Lu. It happened that Du Shaojie knew Cai Jing, so today's meeting took place.
"Director Cai, I will discuss with the senior management of the group after I go back, and there will be results soon."
Qin Lu and Cai Jing had a good talk. If the group comes to Shenzhen to invest, it will not be limited to catering. It will probably join hands with a hotel management group to invest in the construction of a high-level hotel.
By then, accommodation, catering, and entertainment projects will all be available.
"Director Cai, Qin Lu invited me to Xiangjiang for a culinary exchange. What should I do with the pass? I'm not sure."
Du Shaojie didn't say anything on the side until Cai Jing and Qin Lu finished talking about the business, and then he asked.
"This is easy. It just so happens that you introduced Miss Qin Lu to me. You have also made contributions to the city's investment promotion work.
I can hire you as a non-staff employee of the [Investment Promotion Office]. For work needs, I will help you apply for a pass to Hong Kong."
Du Shaojie first attracted Yu Mo's investment, and now it's Qin Lu.
Cai Jing can justifiably apply for a pass for the other party, and she is not afraid of others knowing.
Hearing that he can apply for a pass in Shenzhen, Du Shaojie can't help but be overjoyed. Otherwise, he has to go back to Xijiang to apply, which is so troublesome.
"Director Cai, thank you. Then you continue to investigate, I'll go first."
Qin Lu will go on an investigation with Cai Jing later. Du Shaojie greeted the two and returned to the [Seafood House].
"Jianjun, add a new dish [Opening Screen Fish] today, I'll make it."
Du Shaojie has been studying [Opening Screen Fish] recently. The dish he made is very different from the existing dish of the same name. It is his personal innovative dish.
It absorbs some techniques of Hunan and Sichuan cuisines, and the knife skills are very sophisticated, and the emphasis is on plating. The dish is named because it is as beautiful as a peacock spreading its tail.
After such a long period of accumulation, Du Shaojie gradually understood one thing. If he wants to make another breakthrough in his cooking skills, he must integrate the existing techniques and find his own way.
The successful development of an innovative dish is an opportunity for a breakthrough.
"Okay, I'll add it right away, and then tell Zhang Yufei to ask the waiter to focus on it."
Xiao Jianjun responded and immediately began to arrange this matter.
The purpose of Du Shaojie's public cooking of this dish is to listen to the feedback from customers widely, and then improve it according to the situation.
At noon.
A total of 12 servings of [Spreading Fish] were sold, and they received unanimous praise from customers.
After all, the comprehensive evaluation of this dish has reached the level of [Fragrant Ten Miles], which is also the highest level of Du Shaojie's cooking skills at present.
He is not satisfied. What he needs is a breakthrough, but now it seems that something is still missing.
"Manager Du, your knife skills are amazing."
Zhang Yong took the time to watch several times and admired the boss's cooking skills.
To make the open-screen fish, you must first cut off the head and tail, slice the fish body, cut the fish bones, connect the fish belly, and then marinate it. Next, spread the auxiliary ingredients on the plate, and then arrange the fish on the plate in the shape of a peacock opening its tail.
Finally, after steaming and post-processing, the dish is completed.
The ingredients used by Du Shaojie are sea bass. After the dish is cooked, it is tender and juicy, and tastes very delicious.
"Knife skills are the basis, but I always feel that the dish I made is still a little bit lacking. Master Zhang, do you have any good suggestions?"
He entered the back kitchen as a chef, and the exchange of skills has always been equal.
Zhang Yong listened to the other party and pondered for a long time.
"Your method is completely different from [Open-screen Chai Ba Guiyu], isn't it a bit light?"
Since this is an innovative dish of Du Shaojie, Zhang Yong did not have too many suggestions.
However, he immediately remembered a famous Hunan dish [Kaiping Chai Ba Gui Yu], and asked the other party to see if he could find some inspiration from it.
"[Kaiping Chai Ba Gui Yu] is Yuloudong's signature dish, I've eaten it. Although the name is similar, the cooking method is completely different. That dish is a hot dish, and the idea is different."
Du Shaojie shook his head and felt a little headache.
However, the comparison of the two dishes gave him some vague new ideas.
I'm afraid I still have to work hard on the seasoning, and I can only study the details slowly.
Du Shaojie stayed here for a week and learned about the current business status of [Seafood House] in detail, and then prepared to return to Guangzhou.
As a result, Cai Jing called and asked him to get the pass.
"Director Cai, it's done so quickly? Thank you."
In the office, Cai Jing handed the pass to Du Shaojie.
Du Shaojie couldn't help but sighed. If he were to handle it himself, it would take several months to get it done.
"Why are you thanking me? Do you need to say all this to me? However, Shaojie, you have to pay attention to Miss Qin. Shenzhen currently lacks high-end hotels and restaurants, which is not conducive to attracting investment. I hope she will come to invest."
Investment matters are not that simple, and often require multiple rounds of negotiations to be finalized.
Cai Jing hoped that Du Shaojie could play a certain role in the middle.
"Don't worry, I will mention it to Miss Qin when I go to Hong Kong."
Du Shaojie knew very well that he could not influence other people's thoughts, but it was okay to say a few good words when he had the chance.
Since the pass had been processed, there was no need for him to run around.
After coming out of Cai Jing's office, he went to the post office to call Qin Lu and told her that he could leave for Hong Kong at any time.
"Then tomorrow, tomorrow morning you go through the customs early, I'll pick you up."
Qin Lu was also surprised by Cai Jing's high efficiency. She asked Du Shaojie to go through the customs to Hong Kong early tomorrow morning.
In fact, it is quite convenient to go to Hong Kong from Shenzhen. You can get there after crossing the Luohu Bridge.
In order to make it easier to pass the customs, he was too lazy to go back to [Seafood Square] and directly found a hotel in the city center to stay.
In the evening, he sorted out the various dishes he had mastered, and once again consumed 6,000 exchange points and 120,000 hours of time, raising the comprehensive evaluation of 20 classic Cantonese dishes to the level of "fragrant ten miles away".
The gains in recent times are also good, which allows him to splurge a little.
[Bound chef: Du Shaojie]
[Level: Special Level 3 chef]
[Current work: Kaiping fish and other dishes (×26)]
[Overall evaluation: The fragrance spreads ten miles]
[Bonus: Simulation chef skills competition duration (78,000 hours)]
[Reward: Exchange points (7,800 points), simulation training duration (78,000 hours)]
[Special reward: None]
[Exchange points: 33,518 points\62,666 points]
[Duration: 400,700 hours\1256,996 hours]
The next day.
Du Shaojie came to Hong Kong with only some personal belongings.
Qin Lu's family has a car, and after picking up the other party, they went directly to the booked hotel.
"Ajie, do you want to rest for a while or go to the restaurant now?"
"No rest, just go directly."
Du Shaojie's schedule this time is very tight. He and Qin Lu agreed to stay here for only three to five days and go back after three or five days.
His pass is a two-way pass, with unlimited round trips within a year. Isn't it easy to come here?
"Well, let's go."
After arranging the accommodation, the two went to [Qin Ji Fuxiang Restaurant].
This is one of the many restaurants of the Qin family. The dishes are mainly Cantonese cuisine, and the seafood dishes are very famous.
Qin Lu personally accompanied Du Shaojie to the back kitchen of the restaurant. First, she visited the whole restaurant, and then called the chef of the restaurant over to introduce them to both parties.
The chef of this restaurant is a middle-aged man named Luo. Because he was brought by the eldest lady of the Qin family, he did not dare to neglect him and was very polite to Du Shaojie.
"Well, it's almost lunch time. I will observe and learn first. Master Luo, don't you mind?"
"How could it be? Just watch, and we will communicate later."
Qin Lu saw that Du Shaojie and Luo Jiahao were chatting well, so she quietly left the back kitchen.
She is very interested in food, but she doesn't like the smell of oil smoke, so she is not interested in cooking.
Du Shaojie found that the restaurant's business was very good, and several chefs were almost never idle and were always busy. He observed carefully in the back. What was he observing? Mainly observing the seasoning of several people.
In fact, there are some differences between Hong Kong's eating habits and those of Guangdong Province. Even though they belong to the same Cantonese cuisine, the differences can be seen in some details.
In his previous life, he came here once, but he only stayed for a few days.
"Fortunately, the cooking in the big restaurant has not deviated from the characteristics of Chinese food."
Du Shaojie found that this restaurant still retains many traditional Cantonese cooking techniques. Because he is not good at Western food at all, he is worried that they will combine Chinese and Western cuisine.
Since it is traditional Cantonese cuisine, he has nothing to worry about.
Later, at the invitation of Luo Jiahao, Du Shaojie went to the kitchen to cook a [Eight Treasure Winter Melon Soup] and a [Steamed Scallops with Garlic Vermicelli].
These two dishes are not his specialties, but his skillful techniques and precise grasp of seasoning still won applause.
It can be said that in this restaurant, except for Luo Jiahao, whose level can barely compare with him, other chefs are not qualified to be compared with her.
After the dishes were served, Qin Lu and a thin and tall middle-aged man came over.
"Ajie, this is my father."
"Hello, Mr. Qin! Nice to meet you."
"Master Du, you are indeed a young and promising man."
Du Shaojie shook hands with Qin Lu's father Qin Mingcheng, and then the father and daughter began to taste the two dishes. Qin
Mingcheng is an expert, and after eating, he couldn't help but give a thumbs up.
"Excellent skills! Master Du, with these two dishes, you can definitely participate in this year's "Chef God Contest." "
Du Shaojie didn't quite understand what the "Chef God Contest" was, but Hong Kong was in a stage of economic take-off at this point in time, and various competitions such as beauty pageants emerged in an endless stream, so he was not surprised.
Qin Lu looked at her father with a smile, she knew that the other party had to invite Du Shaojie, and it was definitely not as simple as a cooking exchange.
As soon as they met, Qin Mingcheng showed his fox tail. (End of this chapter)
Continue read on readnovelmtl.com
