Vol 2 Chapter 1239: Large bowl of wide noodles

Chapter 1240

【Revision】

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

This is the tradition or rules in the traditional old store. The staff or the waiters in the store are generally the apprentices of the masters in the store.

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

Basically, there are all kinds of them, some go to the construction site to learn how to tie steel bars, and some bricklayers. There are also apprentices to repair motorcycles or auto repair shops. There are also many people who go to beauty salons to learn beauty salons.

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

According to the old tradition, generally speaking, if you come to the store as an apprentice, you will not be paid, but you will take care of your food and accommodation. And your apprenticeship is not a free study. You have to help. The most basic thing is to go to the classroom, that is, to be a waiter, and then to work a little.

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

On the other hand, it is also polishing your temper, so that you can truly sink your heart, so that you can learn.

In fact, there is one more tangible reason, that is, these things cannot be left to you in vain, at least you have to make contributions.

So don't talk about the others, let's go to class for a few years and work for a few years.

Of course, it will not go on forever. Generally speaking, when you really learn the craft, the store will start to pay you. At this time, it depends on your personal choice. You can continue to work in the store, or it is time to thank Master Xie and leave, and then make a living on your own, or start your own business.

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

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

There is no way, with the advent of the market economy, this set of traditional problems of passing on from master to apprentice is basically facing the extinction.

More professional training schools are springing up like bamboo shoots after a rain. This more professional and systematic training method has also replaced the traditional mentor-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 the professional practitioners trained are too single, rigid, or even rough.

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

On the other hand, in today's market economy, it is not uncommon for masters and apprentices to confront each other, and to teach students to starve their masters to death. Herd mentality, gathering mentality, and even a street is full of restaurants, and they are all the same name, and they all say that they are truly time-honored brands.

Such chaos has also promoted the demise of this traditional mentoring culture.

Therefore, it is really hard to find a long-established store that can adhere to this traditional culture of master and apprentice, and it is really not easy. This also shows that they really have their own unique craftsmanship, or the secret recipe, which is very important and needs to be passed on.

The catering industry is no better than other industries, you can fish in troubled waters. If you have good craftsmanship, natural business will be good, but bad craftsmanship will mean bad business. 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, 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 will definitely be good.

The first served is a veggie cold plate, which is a tradition in northern restaurants. When you eat noodles, you usually order a veggie, and then you order a drink or beer.

The so-called vegetarian cold plate is to mix various cold dishes together, put it in the plate and serve it on the table. Of course, this method is not as exquisite as in restaurants. Mixing cold dishes may cause trouble, but it is indeed the most local lifestyle of ordinary people in the market.

Drinking the lowest-key glass bottle of Bingfeng and eating a vegetarian cold plate, this also allowed Wu Hao and Zhang Jun to temporarily put aside the things in their minds and concentrate on enjoying them.

It didn't take long for that guy to bring two large bowls of noodles to the table on a wooden tray. At the same time, he brought four big skewers of barbecued meat.

To eat noodles in the north, you must use this sea bowl, so that you can enjoy it and the most authentic.

In the past, this kind of big sea bowl was used to eat noodles because it contained more noodles, so the guys were able to eat well.

And now, using this kind of sea bowl is a kind of inherited tradition. On the other hand, it is more convenient to mix noodles with this kind of sea bowl, unlike a small bowl, which is unevenly mixed.

Barbecue is a large skewers of red willow branches. This is not Anxi’s way of eating. It was passed from the northwestern frontier. A skewer is about two or three, very big. However, being big also has a big advantage, that is, it is enjoyable.

Therefore, this kind of large skewers is very popular among the handymen. Generally, they will order one or two skewers to improve their food.

Mixing the noodles quickly and evenly, Zhang Jun took a sip without remembering, and then his eyes lit up and his mouth vaguely praised: "Don't poke the needle, good time!"

"Yeah, did I tell you, believe I am right." Wu Hao said with a smile while peeling garlic.

The so-called noodles without garlic, the taste is half less. Are you a noodle veteran? UU Reading www.uukanshu.com is on this clove of garlic. If you eat noodles in a noodle shop and you see that there is no garlic in the hand or bowl, 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 sweet and salty controversy over tofu brain, each region has different preferences.

It is difficult for southerners to understand how such spicy garlic, originally chopped into minced pieces, as a seasoning plan, has become a partner for people to eat noodles in the north, and it is resistant to eating whole cloves of garlic. Even worse, one bite of noodles is just a clove of garlic, which many southerners cannot understand.

Wu Hao squeezed the garlic on his fingertips, then took a sip, a pungent smell exploded in his mouth, Wu Hao quickly sucked his noodles into the bowl.

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

"Quickly eat the skewers, it will be cold for a while!" As he said, the guy couldn't help but belch.

As for Wu Hao, he smiled when he saw it, then picked up Bingfeng on the side and drank.

(End of this chapter)