“菜杂”，又叫小菜师、泡菜师傅，专门负责小菜菜品（指凉拌小菜，各种泡菜及各类豆制品菜肴）的制作，同时菜杂师还负责本店自用的泡红辣椒、泡子姜、泡青菜等调味料的制作和保管。“莱杂”这一工种，早年只是在豆花饭铺、便饭铺和四六分饭馆内才有。那时的菜杂师傅每天上午 “Cookie”, also known as “little vegetable chef” and “chicken chef”, is mainly responsible for the production of side dishes (refers to cold dishes, various kinds of kimchi, and various kinds of bean dishes). At the same time, the culinary master is also responsible for the red pepper and bubble ginger for our own use. Preparation and storage of seasonings such as broiled greens. The work of “Leza” was only available at the bean curd rice shop, the light lunch shop and the 46-minute restaurant. The miscellaneous chef at the time was every morning