The dishes like Jiangzhou specialty Three Cup Chicken, Lotus Blood Duck, and Steamed Fish Head, which had been improved by him, were deeply loved by diners and attracted many gluttons from all over to come and taste them.
Logically speaking, having such a highly skilled head chef working in such a renowned large restaurant is a rare opportunity for a young person like Xiong Zhengtao, who is in his twenties.
There are prospects for development and a stage for showcasing, with a bright future ahead.
But Xiong Zhengtao is quite dissatisfied in his heart.
The reason for this is that although he's worked at Qingshan Restaurant for nearly three years, he finds that he's made very little technical progress. This isn't because Xiong Zhengtao is not diligent or unwilling to learn. In fact, most of his current culinary skills were honed through his own hard work.
The main reason for his slow progress is the lack of guidance.
