oooooh…
I had the idea of approaching Xiaozhou (our younger chef who’s so cool about practicing english with me) about making a sweet and sour tofu the other day. He was surprisingly keen on the idea of trying. More so than the master chef he asked about it the next day. Both chefs are fantastic, but the master chef is a bit territorial with what happens in the kitchen. Once I suggested that putting some salt on top of the french fries after they’re cooked with add a nice (and authentic) taste. His reply was a firm “if they want salt they can ask me for salt.” He was similarly skeptical about my idea of blaspheming tofu with a sweet and sour sauce.
Xiaozhou had it handled though. He found me a minute later outside of the kitchen and said “the chef’s taking the day off tomorrow.” And today it happened. And oh it was so good. As I said, both chefs are fantastic, but it’s nice to get a new flavor mixed into the routine. I’ve already gotten an approving nod for a KungPao Tofu from the fellow ^_^.
Brilliant brilliant young chef
