And then, a few weeks went by.

During this period, He Bufan also continued to introduce new dishes, and customers continued to be fans of Baiweiwu.

On the other hand, Dong Qingshan was in Nanhu City, and he also made things uproar.

Before the opening of the Baiwei House in Nanhu City, the entire culinary industry knew about it.

Although He Bufan didn't understand what Dong Qingshan meant by this.

But if he does something that affects the reputation of Baiweiwu because of this, He Bufan will directly cut off cooperation with him.

said that it was cooperation, but in fact, the two have only reached some verbal agreements at present.

After another period of time, the Baiweiwu branch in Nanhu City opened.

The Baiweiwu branch in Nanhu City, which specializes in Hunan cuisine, has attracted the attention of all parties as soon as it opened.

The taste of Hunan cuisine is mainly spicy and has a wide variety.

The color is heavy and the color is thick, and it is affordable.

At the same time, Hunan cuisine attaches great importance to the mutual matching of raw materials, and the taste penetrates each other.

After the opening of Baiwei House in Nanhu City, He Bufan also went to Nanhu City for a week as usual.

In the past week, He Bufan has launched several new dishes, which are also full of praise from foodies in Nanhu City.

And the last welcome is He Bufan's improved chopped pepper fish head.

Spicy and fragrant, but without losing the original flavor of the ingredients.

After ending his trip to Nanhu City, He Bufan could clearly feel that he had taken another step forward on the road of having a form and god.

So far, among the eight major cuisines in China, Baiweiwu has accounted for four kinds of Sichuan cuisine, Shandong cuisine, Cantonese cuisine, and Hunan cuisine.

Coupled with Li Wenyu's Beijing cuisine, today's Baiwei House's cuisine team is also getting stronger and stronger.

He Bufan is also looking forward to the day when all the eight major cuisines will be gathered.

Shortly after the opening of the Baiweiwu branch in Nanhu City, He Bufan received a call from Li Zhong again.

Li Zhong told He Bufan on the phone that several more chefs came to him to ask about the last time.

Only this time, these chefs are from other cuisines.

Up to now, He Bufan is still the chef of the four major cuisines of Hui cuisine, Zhejiang cuisine, Fujian cuisine, and Suzhou cuisine.

And the six chefs who found Li Zhong covered all the four major cuisines.

More importantly, Li Zhong said that these six chefs are also the best in their respective cuisines.

After Li Zhong finished speaking to He Bufan, He Bufan also directly said the doubts in his heart.

"I don't really understand why they are so proactive!"

After Li Zhong heard He Bufan's question, he said with a smile

, "Boy, it seems that you still don't understand, your current identity!"

Saying that, Li Zhong told He Bufan in detail about the matter.

After listening to it, He Bufan didn't understand the benefits of having so many people.

But I also know why these people are so proactive.

First of all, judging from He Bufan's current performance, the future in the culinary industry is definitely promising.

Because He Bufan, who is only in his twenties, has already achieved many achievements that a chef cannot achieve in his lifetime.

Moreover, this achievement is still getting bigger and bigger with the introduction of time.

Take the last time some people were ready to kill He Bufan.

If He Bufan was older at that time, maybe Yang Hong would have pushed the boat along the river and directly agreed to grant He Bufan the title of master with the prefix of the eight major cuisines.

At that time, He Bufan will definitely be the first person in the Chinese culinary industry under the kitchen god Wu Zhen.

Even Yang Hong, the president of the Chef Association, may not have as much influence as He Bufan.

Therefore, these people are taking a fancy to He Bufan's potential, so they plan to have a relationship with He Bufan before He Bufan has completed his growth.

After all, the icing on the cake isn't as good as a charcoal in the snow.

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