自家餐馆缺大厨时，大都去纽约雇去，先打听一下那家餐馆什么菜有名？
我一定假装食客，叫两个菜来考验厨子，是否能来我家餐馆做。一是松鼠鱼！考得是个刀工，鱼背，鱼身的刀功好看，拖的面粉浆合适，炸的油温度控治得好，这菜才美，又味好！
第二是鱼香肉丝，这菜并没有鱼，只有肉丝，但秘诀是加醋的时间对才有“鱼香”味。
一般是起锅前30秒加醋最好，太早加，醋会挥发没了酸味，太晚加，酸味太浓也不好吃。
若大厨这俩菜都合我意，问服问员大厨的姓名，然後，到车上打电话给大厨谈价钱，当然得比现在的工资高一些，讨价还价後，如果无异议，我这大厨就掉上勾了！
When there is a shortage of chefs in their own restaurants, most of them go to New York to hire them. First, ask which dishes are famous for that restaurant?
I must pretend to be a diner and order two dishes to test whether the chef can come to my restaurant to cook. One is squirrel fish! The test is a knife skill, the back and body of the fish are good-looking, the flour paste is suitable, and the temperature of the frying oil is well controlled. This dish is delicious and delicious!
The second is fish-flavored shredded pork. There is no fish in this dish, only shredded pork, but the secret is to add vinegar at the right time to have a "fish-flavored" taste.
Generally, it is best to add vinegar 30 seconds before starting the pot. If you add it too early, the vinegar will evaporate and lose the sour taste. If you add it too late, the sour taste will be too strong and it will not taste good.
If the chef’s two dishes are to my liking, ask the waiter for the chef’s name, and then call the chef in the car to negotiate the price. Of course, the salary will be higher than the current salary. After bargaining, if there is no objection, I will Chef is on the hook!
