Hardcore Chef Dad

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After eating the last piece of saplings and burning mussels, Zhuang Daozhong felt that today was a worthwhile trip.

For ordinary diners, when they come to a local restaurant like Su Ji, they may want to eat some classic dishes that can be called.

Squirrel mandarin fish, lion head, or cherry meat.

But for Zhuang Daozhong, coming to Huaicheng is to eat some more seasonal dishes. In fact, this is also a characteristic of Huaicheng including Huaiyang cuisine.

Choose seasonal ingredients, follow their own taste, and prepare them in the most suitable cooking method.

River prawns are fresh when they are eaten. If they are braised in soy sauce, they will lose that freshness.

It must be fried like fried shrimp, and after raising the oil, it is fried in a very simple way, so as to highlight the sweetness of the river shrimp.

Another example is the eel, which is cooked with heavy garlic, salt and pepper, and boiled in the broth, which can remove some of the unpleasant taste of the eel while retaining the taste of the eel.

Every dish must be based on the different ingredients to make the taste of the ingredients stand out. This is a good cook.

Tonight, Zhuang Daozhong can be regarded as witnessing Feng Yifan's personal performance on the inheritance of Su Ji.

Let Zhuang Daozhong feel that the old plaque of Su Ji has not fallen yet. And it is foreseeable that one day that old plaque will still shine in the eyes of the world again.

Since Feng Yifan has been busy in the back kitchen, Zhuang Daozhong had no chance to talk to him after eating tonight's food.

So simply, after Zhuang Daozhong finished the dinner and Feng Ruoruo's children left one after another, he still stayed and waited. Obviously, he decided to wait until the restaurant was over to talk to Feng Yifan.

The guests of the restaurant came and went. After Feng Ruoruo had dinner, the children left one after another. The peak was about 7:30 in the evening.

When the ten tables in the restaurant were almost full, Zhuang Daozhong sat next to Su Jinrong, watching the scene in the restaurant. He whispered: "Jin Rong, I think Su Ji's internal structure should be changed."

Su Jinrong looked at Zhuang Daozhong: "Uncle Master, you said."

Zhuang Daozhong went on to say: "Now Su Ji, since you are going to go to the boutique private kitchen, the ten big tables here are a bit cumbersome. Only two or four are left, and the others are replaced with square tables. This will give you more space. , There will not be a situation where a few people have to sit at a big table."

Hearing what Zhuang Daozhong said, Su Jinrong also nodded, feeling that what Shishu said was reasonable.

In fact, in the past, Su Ji used to not separate tables most of the time. Generally, if there were one or two people, they would let others join the table for dinner. This may be one of the reasons why Su Ji's business gradually deteriorated.

After all, many young people nowadays are not used to eating tables with others, especially a small couple who prefer the kind of square small tables.

So before the reconstruction of the surrounding areas of Old Street, Su Ji's business has always been supported by the old diners.

But nowadays, many old diners around have moved out because of renovations, and Feng Yifan has gradually attracted some new diners because of Meng Shitong's video.

Su Ji is a small restaurant with only ten round tables. It is obviously hard to cope with it.

Su Jinrong changed his mind to think that the old street is facing reconstruction, maybe it is not time to renovate the interior of Su Ji now. He also said to the uncle: "The old street needs to be rebuilt, and it is still not adjusted."

Zhuang Daozhong nodded and said, "Well, it's okay, but my suggestion is that since it's still open, you still have to consider this aspect. Even if you change to some folding square tables first, you can at least have more places to entertain guests."

When Lu Cuiling heard this, she couldn't help saying: "My husband, your uncle is right, you can use the folding table first."

It just so happened that at this time, the child Feng Ruoruo came back after sending the menu and threw himself into the arms of her grandma. Hearing the grandma said that she would use a folding table, the girl was naturally very curious.

"Grandma, what are you doing with a folding table? What is a folding table?"

Upon hearing the little granddaughter’s question, Lu Cuiling explained to the little granddaughter, and also told the little granddaughter the benefits of folding tables.

After hearing this, Feng Ruoruo immediately turned his head and said to grandpa: "Okay, okay, grandpa, let's ask dad to change it tomorrow, so that we can have so many guests."

When saying "a lot of guests", Feng Ruoruo did not forget to open his arms and make gestures.

For Feng Ruoruo, her idea is simple, as long as there are more guests, that's fine.

Su Jinrong listened to her granddaughter's words and laughed: "If there are more guests, Ruoruo's father will work harder."

Zhuang Daozhong went on to say: "This is actually simple. You can hire some people, such as dishwashers, vegetable washers, and cleaning workers, so that you can share some of them. If you need Jinrong, I can send some helpers. You guys help."

After hearing this, Su Jinrong thought for a while, and shook his head: "Thank you, Master, no trouble."

Although he rejected Zhuang Daozhong's saying that he would send someone to help, Su Jinrong still figured in his heart, should he hire people to help? When changing tables and chairs, add fewer tables and chairs to reduce the workload of the son-in-law.

Looking at the lively situation in the restaurant, Su Jinrong was sure in his heart that he would try to re-arrange the tables and chairs.

Zhuang Daozhong was rejected, but he didn't mind, and said with a smile: "Jin Rong, you can discuss it. In fact, I think Yifan should be able to handle it, and it might be better to change to a small table."

Su Jinrong was a little strange when he heard the uncle say "Small tables are better to deal with", but he quickly figured out the key.

Small tables usually sit in twos and threes, with a maximum of four or five people.

There are not many people, so there are certainly not many dishes to order.

However, Feng Yifan should be able to cope with such a long period of time from morning to evening. So it looks like it's really better for a small table.

The evening rush hour passed. After 8:30, Feng Yifan was very determined today and stopped receiving guests from behind.

Sure enough, Feng Yifan resumed the previous closing time today, and was no longer as busy as over ten o'clock on the weekend.

Stopped business~www.wuxiaspot.com~ The work of everyone in the restaurant is not over yet, and the cleaning is still very hard.

Even Zhuang Zhebin chose to be a deserter, but his father Zhuang Daozhong "knows the righteousness", he just ordered him to go to the back kitchen to help clean up. Zhuang Zhebin is also inevitable, he can only look at Feng Ruoruo's smile and walk towards the back kitchen.

Today, the number of guests was not too many. If the ten tables were not counted as Zhuang Daozhong's table, in fact, they would only be regarded as eight tables of guests.

Of course, because it is not a weekend, it is not surprising that there are not so many guests.

If Su Ji does not close at 9 o'clock, and then opens late, maybe he will receive some supper guests. But Feng Yifan obviously couldn't do that.

Fortunately, Su Ruoxi said after calculating that the fried rice and Yifu noodles sold better at noon, which also made up for the lack of customers at night.

When the cleaning is done inside and out, buckle the buckle of the restaurant's outer door piece by piece, and then close the last door. Feng Yifan finally sat down and could listen carefully to Zhuang Daozhong's evaluation of his food tonight.