It's not lunch time, so there aren't many people in the store, only a few people are sitting here.
When they saw Wu Hao and the others coming in, they didn't pay much attention.
The two of them found an empty table and sat down, then picked up the menu and said to the waiter who was pouring the noodle soup: "Two bowls of beef jerky noodles, mine wants trouser belt noodles, what do you want?"
Zhang Jun heard this and said with a smile while holding the noodle soup: "Bring me stick noodles."
"Okay, one bowl of wide noodles and one bowl of stick noodles, they are all big names. In addition, here are two bottles of Bingfeng, a plate of plain noodles, and four large skewers, that's all." Wu Hao smiled at the young waiter who was pouring the soup. said.
It can be seen that the young man who came to the noodle soup was not a waiter in an ordinary store, but an apprentice in an old store.
This is the tradition or rule in traditional old stores. The waiters or waiters in the store are generally the apprentices of the master chef in the store.
These guys usually can't go on to school. They graduate from junior high school or high school and can't pass the exam. In order to give him a skill, the family sent him out to learn a craft.
Basically, there are all kinds of jobs, including those who go to construction sites to learn how to tie steel bars, and those who are bricklayers. There are also people who go to motorcycle or car repair shops as apprentices to learn how to repair. There are also many people who go to beauty shops to learn beauty and hairdressing from their masters.
Of course, some of them either went to hotel kitchens or went to old restaurants that were 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 your food and accommodation will be taken care of. And your apprenticeship is not for nothing. You have to help. The most basic thing is to be a waiter, that is, to be a waiter, and then you have to endure it bit by bit.
This process usually lasts for two or three years. On the one hand, it is a test for you to see whether you can endure hardships, whether you have perseverance in doing things, and whether your character is correct.
On the other hand, it also polishes your temperament and makes 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 don’t talk about other things when you come. Let’s work in the church for a few years and work for a few years.
Of course, the fight won't last forever. Generally speaking, when you really learn the craft, the store will start to pay you a salary. At this time, it depends on your personal choice. You can choose to continue working in the store, or it is time to thank the master and leave, and then make a living on your own, or start your own business.
But generally speaking, according to tradition, in order to respect the master, the apprentices will not choose to open a shop on this street, or even nearby, to avoid competition with the master.
This is the most traditional master-apprentice culture in our country, so Wu Hao respects and admires the old stores that still adhere to this traditional culture.
There is no way, with the advent of the market economy, this traditional master-disciple inheritance issue is basically facing extinction.
More professional training schools are springing up like mushrooms after a rain. This more professional and systematic training method has also replaced the traditional master-apprentice inheritance, allowing a large number of practitioners in these professions to come out in batches.
However, because this kind of training is too formulaic, the skills of these professional practitioners are too single, rigid, and even rough.
As a result, a series of related problems emerged, which directly lowered the average level of the entire industry.
On the other hand, it is not uncommon in today's market economy for masters and apprentices to antagonize each other, masters and apprentices to fight against each other, and the master to teach the apprentice to starve to death. The mentality of following the herd, and the mentality of gathering, there are even restaurants on the same street, and they all have the same brand, and they all say that they are truly time-honored.
Such chaos has also contributed to the demise of this traditional master-apprentice culture.
Therefore, it is really rare and not easy for an old store to maintain this traditional master-disciple 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 different from other industries in that it can fish in troubled waters. If your skills are good, your business will naturally be good; if your skills are poor, your business will naturally be poor. Everyone is a connoisseur of taste, a professional. So if the taste is not good, business will definitely not be good.
This has made the competition in the catering industry very fierce. The fact that this newly opened noodle shop can establish a foothold here so quickly and its business is good means that the taste here must be good.
The first thing served is the vegetarian cold plate, which is a tradition in northern restaurants. When eating noodles, you usually order a vegetarian cold plate, and then order a drink or beer.
The so-called vegetarian cold dish is to mix various cold dishes together, put them on a plate and serve them. Of course, this method is not as sophisticated as in a restaurant, and the cold dishes may taste different, 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 ice peak and eating vegetarian cold dishes, Wu Hao and Zhang Jun temporarily put aside the things in their minds and concentrated on enjoying themselves.
Not long after, the same waiter brought two large bowls of noodles to the table on a wooden tray, along with four large skewers of barbecued meat.
When eating noodles in the north, you must use this big bowl, which is the most enjoyable and authentic way to eat.
In the past, this kind of big bowl was used to eat noodles because it contained more food, so men could eat enough.
Now, using this kind of big bowl is a kind of inheritance of tradition. On the other hand, using this kind of big bowl makes it easier to mix noodles, unlike small bowls, which can cause uneven mixing.
The barbecue is made of large skewers of red willow branches. This is not the way of eating in Anxi. It is passed down from the northwest of Xijiang. There are about two or three taels of meat in one skewer, which is very big. However, being big also has a big advantage, that is, it is enjoyable to chew.
Therefore, this kind of large skewers is very popular among people who are good at eating noodles. Generally, they will order one or two skewers to improve their meal.
Quickly mixing the noodles evenly, Zhang Junpi took a sip without remembering it, and then his eyes lit up and he praised: "The needle didn't poke me, that's great!"
Right, I just told you, believe me, I’m right. Wu Hao said with a smile while peeling garlic.
As the saying goes, if you eat noodles without garlic, the taste will be reduced by half. If you are an experienced noodle expert, this is the garlic clove. If you are eating noodles at a noodle shop and you see that there is no garlic on the person's hands or in the bowl, it means that he is definitely not a local, or even a southerner.
This is not a matter of discrimination, but a matter of habit, just like the dispute between sweet and salty tofu nao. Different regions have different preferences.
It is difficult for southerners to understand how such spicy garlic, which was originally chopped into fine pieces and used as a seasoning, became a partner for people in the north when eating noodles, and it was eaten by Zhengtui.
