Military Technology

Chapter 1240 Big Bowl of Wide Noodles

【Revision】

It can be seen that the young guy who brought the noodle soup is not a waiter in an ordinary shop, but an apprentice in an old shop.

This is a tradition or rule in traditional old shops. The shop assistants or waiters are generally apprentices of the master chefs in the shop.

These guys are generally unable to go to school, graduated from junior high school, or graduated from high school, and failed to go to school. In order to let him have a good skill, the family sent him out to learn the craft.

Basically, there are all kinds, some go to construction sites to learn how to bind steel bars, and some bricklayers. There are also those who go to motorcycle or car repair shops to work as apprentices. There are also many people who go to beauty salons to learn about beauty and hairdressing from teachers.

Of course, some of them either went to the back kitchen of a restaurant, or went to an old shop that was still willing to accept apprentices.

According to the old tradition, generally speaking, when you come to the shop as an apprentice, you will not be paid, but you will be taken care of by food and lodging. And your apprenticeship is not for nothing, you have to help, the most basic thing is to waiter, that is, to be a waiter, and then endure bit by bit.

This process usually lasts for two to three years. On the one hand, it is a kind of test for you, to see if you can endure hardships, whether you have perseverance in doing things, and whether your character is correct.

On the other hand, it is also polishing your temperament, making you really calm down, so that you can learn things.

In fact, there is another most practical reason, that is, these things cannot be handed over to you for nothing, at least you have to make a contribution.

So let’s not talk about other things when you come here, let’s go to the church for a few years and work for a few years.

Of course, it won't last forever. Generally speaking, when you really learn the craft, the store will start to pay you wages. At this time, it depends on your personal choice. You can choose to continue to work in the store, or it is time to thank the master and leave, and then make a living by yourself, or start your own stove.

But normally, according to the tradition, in order to respect the master, the apprentices would not choose to open a shop in this street, or even near here, to avoid competition with the master.

This is the most traditional master-apprentice inheritance culture in our country, so Wu Hao respects and admires the old shop that still adheres to this traditional culture.

No way, with the advent of the market economy, this set of traditional master-student inheritance issues,

It's basically on the verge of extinction.

More professional training schools are springing up like mushrooms after rain. This more professional and systematic training method has also replaced the traditional master-apprentice inheritance, allowing a large number of these professional practitioners to come out in batches.

However, because this kind of training is too stylized, the skills of these professional practitioners trained are too single, rigid, and even rough.

As a result, a series of related problems have emerged, which directly lowered the average level of the entire industry.

On the other hand, master-student confrontation, master-student strife, teaching the apprentice to starve the master to death, is not uncommon in today's market economy. Herd mentality, gathering mentality, and even restaurants on a street, and they are all of the same name, saying that they are real time-honored brands.

Such confusion also contributed to the demise of this traditional master-student culture.

Therefore, it is really rare and not easy for an old store to adhere to this traditional master-apprentice inheritance culture. This also shows that they really have their own unique craftsmanship, or secret recipe, and they value it very much and need to pass it on.

The catering industry is no more than other industries, you can fish in troubled waters. If your craftsmanship is good, your business will naturally be good, if your craftsmanship is poor, your business will naturally be poor. Everyone is a connoisseur of taste and a professional. So if the taste is not good, the business will definitely not be good.

As a result, the competition in the catering industry is very fierce. This newly opened noodle restaurant can gain a foothold here so quickly, and the business is good, which means that the taste here must also be good.

The vegetarian cold plate is served first, which is a tradition in northern restaurants. If you eat noodles, you usually order a vegetarian dish, and then order drinks or beer.

The so-called vegetarian cold dish is to mix all kinds of cold dishes together, put them on the plate and serve them on the table. Of course, this method is not as particular as in restaurants, and mixing cold dishes may spoil the taste, but it is indeed the most down-to-earth way of life for ordinary people in the market.

Drinking the most low-key glass bottle of Bingfeng and eating vegetarian cold dishes, this also made Wu Hao and Zhang Jun temporarily put down the things in their minds and concentrate on enjoying.

Not long after, the same guy brought two large bowls of noodles to the table on a wooden tray, along with four large skewers of barbecued meat.

If you eat noodles in the north, you must use this big bowl. It is the most enjoyable and authentic way to eat.

In the past, this kind of large bowl was used to eat noodles because it contained more, so men could have enough to eat.

But now, using this kind of big sea bowl is one kind of inheriting the tradition. On the other hand, it is more convenient to mix the noodles with this kind of large bowl, unlike the small bowl, which does not mix evenly.

As for the barbecue, it is a large skewer of red willow branches. This is not the way of eating in Anxi, it is passed from the northwest of Xijiang. There are about two or three taels of meat in one skewer, which is very large. However, big also has great benefits, that is, eating is enjoyable.

Therefore, this kind of big skewer is very popular among hands-on men. Generally, they will order one or two skewers when they eat noodles, so as to improve their meals.

Quickly mixed the noodles evenly, Zhang Junpi took a sip without remembering, and then his eyes lit up and his mouth vaguely praised: "It's a good time if you don't poke the needle!"

"Right, did I just tell you? Believe me, I'm right." Wu Hao said with a smile while peeling the garlic.

The so-called eating noodles without garlic will reduce the taste by half. Whether you are a seasoned noodle eater or not, it’s on this clove of garlic. If you eat noodles in a noodle shop and see that there is no garlic on the hands or in the bowl of the person, it means that he is definitely not a local, or even a southerner.

This is not discrimination, but a matter of habit, just like the contest between sweet and salty tofu, each region has different preferences.

It is difficult for southerners to understand how such a spicy garlic, which was originally minced and used as a seasoning, became a partner of people eating noodles in the north, and it is eaten with a whole clove of garlic. What's more, one bite of noodles is just one clove of garlic, which many southerners can't understand.

Wu Hao pinched the garlic on his fingertips, and then took a sip. A spicy taste exploded in his mouth, and Wu Hao quickly sucked the noodles against the edge of the bowl.

As for Zhang Jun, he had already eaten several big mouthfuls in a row, and now he picked up a big skewer with a greasy face, and started to nibble on it.

"Hurry up and eat the skewers, it will be cold in a while!" Saying this, the guy hiccupped involuntarily.

As for Wu Hao, he smiled when he saw this, and then picked up the Bingfeng beside him and drank it.