In fact, Master Diao's surname is not Diao, but he is famous for his tongue "Diao". How did his tongue "Diao" come about?

When the head of the village married his daughter-in-law, he would naturally invite some famous people. Therefore, he invited the famous Master Wang, known as the king of chefs, to lead the cooking. He invited Master Diao again, what are you doing? Director of the evaluation committee at the level of a chef.

Chef Wang took a look at this battle, how dare he neglect it? He summoned his four cooks and held a pre-war mobilization meeting: "Listen to me, today's battle is no small matter. Among the guests at the table, there are gauze wings from the county and the city, and what have they not tasted? But the most important thing is still Master Diao. As long as Master Diao's tongue can't find fault, we will be successful. This soup money is put in our own pockets."

The scene was naturally very grand. The table was three or eight, that is, eight plates, eight plates, and eight bowls. After three rounds of wine and five flavors of dishes, Chef Wang beat a small drum in his heart and whispered to the guest, "How did Master Diao react?" The guest whispered to Chef Wang: "It's okay. Master Diao has tasted every dish. Master Diao hasn't said a word yet."

"If Master Diao doesn't say anything, it means that we survived this scene." Chef Wang was still a little worried and said to the guest, "Please ask Master Diao, is it okay to serve soup?"

The rules at the banquet: as soon as the chef serves the soup, first, it proves that the dishes have been served; second, the diners are satisfied with the chef's dishes in terms of color, aroma and taste.

Entrusted by Chef Wang, the patron came to Master Diao and asked in a low voice, "Master Diao, can you serve the soup?"

Master Diao was like a wood sculpture, and he only spat out two words: "Let's go."

Chef Wang was overjoyed when he heard that, and a big stone in his heart finally fell to the ground, and he hurriedly let the "oil pan" serve the soup. He couldn't help but think about it again: I have heard of the name of Lord Diao for a long time, although I have never met him, it is just that.

As soon as the soup basin was served, it was a convention that the owner would pay for the soup. This proved that the chef did a good job and the diners were satisfied. Soup money is a tip paid by the owner in addition to the chef's salary.

The guest held the red envelope from the owner in his hand and ran from the wine table to the kitchen, shouting as he walked: "The owner's reward for the chef's soup is 1,000 yuan!" The crowd made bursts of "tsk tsk" sounds.

According to the rules, Chef Wang took a red envelope in his hand, and under the guidance of the familiar guests, he came to Master Diao's wine table to thank him: "Thank you, thank you." He also said earnestly to the people at Master Diao's table: "Master Diao, you must order a few more dishes, and I will serve you four more flying saucers."

When Master Diao saw that Chef Wang was sincere and sincere, he naturally saw that he was arrogant. So he casually ordered the usual four dishes: cucumber, fried mung bean sprouts, toon stall yellow cabbage, grilled five flowers and meat.

At this time, the banquet was coming to an end, but Master Diao did not say a word, and people were a little disappointed. It was time to go to the flying saucer, and people gradually gathered around, wanting to hear Master Diao's final statement.

A plate of cucumbers was served, accumulating green and green. Chef Wang hurriedly asked Master Diao: "You always try it, what's your opinion?"

Master Diao didn't even move his chopsticks. He just took a glance and said to Chef Wang, "When you shoot cucumbers, you pay attention to putting onions, ginger, and garlic. Are you right?"

"Let it go, let it go, it's all gone, look—" Chef Wang hurriedly pointed to the plate of cucumbers.

"I didn't know you put it all?" Diao Ye's face sank at this time, "I'm talking about the shape and amount of scallions, ginger, and garlic. Onions need scallions, ginger needs shredded ginger, and garlic needs mashed garlic. As for the amount, 40% of scallions, 10% of ginger, and 50% of garlic. Look at your plate, it's 331, right? What's the ratio?"

In the crowd, there was a hum. Chef Wang's face suddenly looked like red cloth, and he quickly pointed to the plate of fried mung bean sprouts: "You always try this plate."

Master Diao smiled at this time, waved his hand, and said, "I don't need to taste it. This fried mung bean sprouts is vinegar first, right? If you put vinegar first, you will smell the vinegar first. If you put vinegar later, it will only taste vinegar when you eat it. Besides, if you use a thin iron pan for the wok, you should use a thick iron pan. Fry in a thick iron pan, and then pour a spoonful of oil on the small stove fire, called stir-frying. The mung bean sprouts fried in this way have no smell of raw soy milk, and they can still stand." After saying that, Master Diao added: "Look, this plate of mung bean sprouts has been reversed. Once you eat it, it will be cooked and taste good, and it will not be crispy."

Lord Diao's words stunned everyone. Chef Wang was also convinced and hurriedly said, "You can try this plate of toon eggs again."

"You, you!" Master Diao immediately corrected the cook Wang, "You're talking nonsense when you're bald. Spreading eggs can't be called spreading eggs, and you can't be called spreading eggs, but it's called spreading yellow vegetables." Master Diao pointed to the plate of toon-spread yellow vegetables, "Is that called toon-spread yellow vegetables? You're not using toon, it's cabbage. The cabbage is also fragrant, which is a bit worse than toon. If this is toon, you can smell it from a foot away, and you need to taste it?"

Finally, Mr. Diao commented on the cooked pork belly plate: "This plate of pork belly was cut from the bone with a knife. You can see that there are traces of the knife edge and the smell of knife rust. The rule for making this dish is to use a mallet to smash it down little by little."

This time, Chef Wang was really completely convinced, and the arrogance in his heart suddenly disappeared, and he realized that the little craft he had learned was only a drop in the bucket. Just imagine, Master Diao had not used his tongue yet, and he was already three points into the woods. If he commented on the twenty-four dishes, he would lose all his face. People, don't underestimate others, there are masters in the world. Thinking of this, Chef Wang quickly took out the thousand yuan red envelope from his pocket and handed it to the know guest: "We really didn't do a good job of this banquet, and we are ashamed and ashamed."

But Master Diao took the red envelope from the know-how and changed his hand to press it in the hand of Chef Wang: "This is your fault, you have worked hard and smoked, this is a little thought from the owner. Your big dishes are well done. I just picked on your flying saucers, not necessarily right."

Chef Wang knew that Master Diao was trying to win face for them, so he went down the steps and said emotionally, "You see, it turns out that I have only been waiting to hear your name for a long time, and today I am fortunate to experience it in person. Although we are not relatives or friends, you are an old-fashioned senior, please accept the late life's worship."

Master Diao hurriedly held Chef Wang's arm: "Don't be like this, don't be like this. If we don't kiss, the knife handle will kiss! You and I are both cooks, and we can't be enemies together. We have to carry each other away."

Chef Wang clenched Master Diao's hands tightly: "I just heard that you went through a big scene when you were young..."