Chapter 529 Zhang Yuanfu
"Following on, due to many reasons such as the system, Rongyuan Garden declined in the mainland, and Qunli Restaurant became a company joint venture and became Hongqi Restaurant. After the re-opening, Hongqi Restaurant also declined again , but as early as 1980, Rongyuan Garden was reborn in New York as the first Sichuan restaurant jointly operated by Sichuan Province and an American businessman.”
“The first batch of chefs were basically from the original restaurant. Shudu Rongyuan Selections, Bringing Authentic Sichuan Flavor to Across the Ocean. "
"In 1983, the first National Cooking Competition was held at the Great Hall of the People. The Sichuan team, composed of five members, won five awards and was known as the 'full house'. ”
"In 1985, the country's first culinary college, Sichuan Culinary College, was established. It later trained countless students with superb culinary skills and is now known as the 'Tsinghua University in the culinary world' ;"
"With the start of the country's economy, taking the opportunity of Sichuan cuisine going abroad, more and more Sichuan chefs have had the opportunity to study and work abroad."
"In the past ten years, thousands of Sichuan chefs have been More than 40 dispatched to five continents During the national exchange and study, some of them stayed overseas and some returned to the motherland, bringing fresh blood to Sichuan cuisine."
"And now, these people who have returned are in the Great Hall and the Capital Shuchuan Hotel. , Shufeng Garden, the capital of Shu, Jinjiang Hotel, Lion House and other places continue to promote Sichuan cuisine."
"From the eleventh year of Xianfeng to the present, Sichuan cuisine has gradually formed its own style with its characteristics of 'one dish, one style, one hundred dishes and one hundred flavors'. style, features, flow Pie, tradition, has become one of the four classic Chinese cuisines.”
“Today, Sichuan cuisine has gradually formed a stereotype in the minds of many people, even locals, which is actually wrong. .”
"In addition to the familiar hot pot, twice-cooked pork, fish-flavored shredded pork, and Mapo tofu, there are actually many more Sichuan dishes. In general, 70% of Sichuan dishes are not spicy, and the remaining 30% are Spicy."
Pa bang bang, there was a burst of applause at the door, but it was a middle-aged man in his forties wearing a chef's robe and a chef's hat, and there was a foreign woman beside him. Someone clapped at the door.
The little girl who was passing the dishes quickly came over and introduced: "Gentlemen, this is Mr. Zhang, our current executive chef in Rongyuan Garden."
The middle-aged man walked in: "I It's Zhang Yuanfu. I heard from the staff that one of the guests in this room is a kid who can tell the origins of Sichuan cuisine. The context of our Rongpai cuisine is clearly explained. Come and see if it is one of the uncles and brothers.”
Uncle brothers are the saying in Shu, which means those uncles and uncles are of the same generation as myself. The uncle mentioned by Zhang Yuanfu here, of course, refers to the master uncle of the Rong sect.
Zhou Zhi quickly stood up: "I'm not a member of the Rong sect, but I admire the masters who created modern Sichuan cuisine very much, and I know and collected many of their deeds."
After speaking, he reached out his hand: "Hello, I am Zhou Zhi from Jiachuan, Manzhou." After that, he introduced the important people at the table to Zhang Yuanfu, and then asked: "Looking at Teacher Zhang's age, I wonder if he is Zhang Songyun, Zeng Guohua, or Teacher Wang Kaifa's apprentice?"
Zhang Yuanfu really didn't expect that the people at this table had a high profile. The bosses of Gongmei Shopping Mall and Ruihua Advertising Company were all there. He quickly shook hands with Zhou Zhi, said a few polite words to everyone, and then said: "My master is Wang Kaifa .”
"I have admired Teacher Wang for a long time." Zhou Zhi smiled and said, "Who is this?"
"Oh, this British girl is called Fu Xia. She is an international student in China. She likes cooking and always pesters me to teach her. She cooks.”
Um? Is there anything like this? Zhou Zhi didn't feel it was funny and shook hands with the girl: "Hello, sister, which university are you studying at?"
"I am a student of Shu University." Fu Xia said, and then she was a little proud: "I'm still a student of the culinary college!"
A strange Sichuan accent made everyone at the table laugh.
"Then let's sit down and chat?" Zhou Zhi said with a smile: "I am quite familiar with Shu University. I should be studying at Shu University in another year." "I know you are right." Fu Xia looked at Zhou Zhi seriously: "Zhou Zhi, "Interesting Stories of Sichuan Flavors", is it your book?"
This frightened Zhang Yuanfu, who had just sat down, and turned his head: "He, he, he is the Zhou Zhi from "Sichuan Fun Talk"?"
Manager Fei put his hand on his forehead: "Another one who misled Mr. Cai's photos ..."
"Sichuan Flavor When "Interesting Talk" was launched, no one was left behind. Originally, an introduction by the author was designed on the inside page of the cover. However, Zhou Zhi was too young, had too few achievements, and was firmly opposed to it. In the end, it was canceled and replaced by Cai Zhi. Nan's photos and excerpts of testimonials.
Coupled with the sophisticated style of Zhou Zhi's writing and the various ancient literature materials cited in the article, many people mistakenly believe that the author Zhou Zhi is at least the same age group as Cai Nan.
Zhou Zhi is very interested in the foreign girl. It is not easy for people to study abroad these days, but it is not easy for people to study in China.
After switching to English, he turned to Jiang Shuyi and said: "Shuyi, the teacher is here. This is a good opportunity to practice speaking."
Then he turned to Fu Xia and said: "Foreigners come to cook Studying in a junior college is allowed by our national policy?”
Fu Xia stuck out her tongue and agreed. Changed to English: "The policy didn't say it's not allowed."
Zhou Zhi shook his head: "I'm afraid the policy said it, but you were too flexible when you implemented it, and now our country, especially the people in Shu, have I pamper you very much."
Fu Xia was very proud and smiled like a child.
Zhou Zhi continued to smile and said: "For example, your Panda Building has air conditioning for two people per room, but teachers don't get this treatment."
"You know everything about the Panda Building?" Fu Xia opened her eyes wide: "Wait a minute Wait, why is your English so good?”
Because Zhou Zhi just switched to Oxford accent.
When Chinese people learn English today, most of them don’t even have enough vocabulary, let alone distinguish the accent of English. They listen more to the Voice of America mixed with new concepts, plus Chinese dialect accents, which is weird. very.
However, Zhou Zhi’s accent was learned from later generations, CCTV International Channel and CRI. These two channels have female announcers that Zhou Zhi likes, and their accents are all standard British accents.
I know a good American accent, which I learned through watching American TV series and Hollywood blockbusters, as well as watching talk shows.
Recalling this, Zhou Zhi couldn't help but smile. It seems that his interest in phonology really comes from his own instincts. Otherwise, there were not many circumstances in which he used English in his previous life. Apart from trying to figure it out, it was really fun. I can't find any reason to continue studying and learning English after graduation, and to master the British pronunciation and American pronunciation of English respectively.
To speak English naturally, you need to add a lot of spoken words and idioms. Just like people who speak Chinese, they always have to add a little bit of "three long and two short", "seven up and eight down", "old Versailles" and so on. something.
Otherwise, it is not called speaking human language, but speaking written language as daily language. There is a program to describe this situation, called "explaining what is written".
(End of this chapter)