On the car from Su Liancheng to Huaicheng directly from Shanghai, Chen Wei listened to his son's narration and said with a smile: "The problem is actually very simple. It is not in their process, but in the water."

Su Liancheng was driving while a little surprised when he heard his father's words: "Out of the water?"

Su Liancheng continued: "That's right, the problem is that it lies on the water. Huaicheng is located in the lower reaches of the water system. The water source flowing through Huaicheng contains a lot of silt and sand. Even if it is filtered, it will still have some smell."

After a pause, Su Liancheng smiled and said, "However, it does not affect drinking, and general cooking will not be affected. However, if you encounter jade stewed, especially if you make the filling according to the method I stipulate, there will definitely be problems."

...

While Chen Wei was talking to his son, Tan Xueli found the problem after some research in the kitchen of Fujinglou.

Tan Xueli said to the cases with a serious look: "No need to look for it, the problem should be on the water."

"Out of the water?" The white-collar masters of Fujinglou were also a little surprised?

Then Tan Xueli almost told the problem at the same time as Chen Wei.

Chen Wei explained to his son with a smile: "Under normal circumstances, the filling of jadeite marinated rice must be chopped into puree with a knife, and to ensure the taste, it must be chopped very finely.

And during the process of chopping vegetables, experienced white papers will appropriately pick out some vegetable leaf meridians."

Tan Xueli told the chefs in the back kitchen of Fujinglou: "We are not using hand-made chopping of vegetable puree, but we make vegetable puree by crushing according to the method designed by the chef."

Chen Wei said helplessly in the car: "If you make vegetable puree, you will definitely add water appropriately, which will cause the odor in the water to remain in the vegetable filling."

When Su Liancheng heard this, he couldn't help asking: "Then, how should we solve this problem?"

Chen Wei laughed at the back row and heard the words: "How to solve it? Hahaha, it's actually very simple. Either change it to use the chopping puree for the finishing work, or blanch it with pure water and rinse it and make it pure."

At the end, Chen Wei added: "Actually, the taste deviation is something that your uncle cannot eat."

After hearing his father's words, Su Liancheng felt helpless: "Then Tan Xueli is really unlucky. Why did she meet her uncle and come to him in person?"

Chen Wei said with disdain, "Hey, my uncle, you have prejudice against me and your mother. Back then, your mother and I set up our own business in China, and he was acting as an airs of uncle, but he deliberately suppressed us behind his back."

When Su Liancheng listened to his father's words, he also understood in his heart that his father did not have much affection for the uncle, but on the contrary, his mother respected the uncle very much.

It seems that Su Liancheng can clearly feel that his mother might have been rebellious back then, but she always hopes to be recognized by her grandfather.

While the father and son were chatting in the car, Tan Xueli also found the problem in the kitchen of Fujinglou, and then she made a decisive decision: "From the future, blanch the vegetable leaves, wash and mud, all of them are treated with pure water."

The Baiwen masters naturally nodded and agreed: "It's the chef, let's do it now."

When the Bai Ke and the others were going to work, Su Lanxin walked in with a look of relief: "Yes, you didn't disappoint me."

When Tan Xueli heard this, she turned her head and saw Su Lanxin coming, she hurried forward: "Teacher, I'm sorry, I didn't notice the details, which disappointed you, teacher."

Su Lanxin was not angry at this time, but instead shook her head and encouraged: "No, you didn't disappoint me. You can find the problem in time and make corrections, which is already very good."

Then, Su Lanxin continued: "However, there are still some problems, and you also need to make some corrections."

Su Lanxin gave the words to the secretary to say.

In fact, it is simple. The prices of buns and shabby mai remain unchanged, but the size and quantity need to be increased. All buns are made into large buns, and four shabby mai should be increased to six.

After listening to some of the plans given by the secretary, Tan Xueli also accepted them very seriously.

Su Lanxin said extremely seriously: "Sherley, you have to remember that no matter how it was done in Fujinglou, it is considered a representative of the local cuisine of this city, so you must do it better in your hands."

Tan Xueli faced the teacher and saw strong expectations in her serious expression. She understood that the teacher was actually testing herself.

In Su Liancheng's car, Chen Wei sighed and said to his son: "Actually, your mother is so strong. We have done a good job abroad over the years, so she insists on coming back.

Now, I know that she can’t get the old plaque, so I want to build another brand to open the domestic catering market.”

Su Liancheng responded after hearing this: "Mom still has a knot in her heart. She hopes to prove herself to her grandfather."

Chen Wei shook his head and said with a smile: "Yes, everything she has worked hard for so many years is to prove to your dead grandfather that when the old plaque was given to the wrong person, he really can never let go of this obsession."

While driving, Su Liancheng was also thinking: Although his parents had divorced for many years and his father's private life has been a bit unrestrained in recent years, his father still knows his mother very well.

Thinking of this, Su Liancheng couldn't help but think to himself: Since the two of them understand each other, why can't they reconcile?

Just as she thought of this, her father, who was lying on the back row, spoke again: "She asked Tan Xueli to take over Fujinglou. This is to train Tan Xueli and let Tan Xueli replace me one day. She is such a high-profile girl."

Hearing his father's words, Su Liancheng couldn't help but smile bitterly, knowing that it was impossible for his parents to reconcile.

After the secretary finished some of the problems, Su Lanxin said to Tan Xueli seriously: "Give you a week to solve these problems as much as possible. In addition, since you are the chef, you must have your own ideas, summarize your ideas, and give me a report in a week."

Tan Xueli nodded seriously: "Okay teacher, I will definitely work hard."

Su Lanxin didn't say much encouragement, just nodded to Tan Xueli, and then led the secretary away.

After walking out of Fujing Tower and getting on the car, Su Lanxin asked the secretary: "Have you contacted Zhuang Zhebin? Where are he and my uncle now?"

The secretary shook his head helplessly and said, "Mr. Su, we haven't contacted us yet. They seem to be visiting Huaicheng. I guess they might be going to Suji at noon. Mr. Su, should we go to Suji to wait for them?"

Su Lanxin thought for a while and shook her head: "Forget it, since the uncle came in advance, it means he has his own plans, so let's go back to the hotel and wait."

The secretary responded and asked the driver to drive back to the hotel. On the way, he also reported some company affairs to Su Lanxin seriously.

...

Zhuang Daozhong knew about his great-grandson sending a message to inform Su Lanxin, and said helplessly: "Xiao Bin'er, if you say this, your grandmother Xin and Grandpa Chen Wei will definitely think that I am trying to favor Su Ji."

Zhuang Zhebin asked in confusion: "How could this happen? Great grandpa, I just told Grandma Xin about the problem of Fujinglou?"

Zhuang Daozhong didn't explain much, but just shook his head and smiled bitterly.
Chapter completed!