Hardcore Chef Dad

The afternoon is always pleasant, especially now that Zhao Daxia, the dishwasher, really makes Feng Yifan feel a lot easier.

And Zhao Daxia was also a little surprised, Su Ji really piled up a lot of dishes this noon.

It was also fortunate that Zhao Daxia started washing the dishes immediately after the first batch of bowls and chopsticks were brought back. Otherwise, if she had to wait until the end of lunch to do the washing, I am afraid that Zhao Daxia would really have to wash for a long time by herself.

So even though it was noon today, Su Ji still opened until three o'clock in the afternoon.

But because of Zhao Daxia's presence, the bowls, chopsticks and dishes did not pile up a lot, and Zhao Daxia took less than half an hour to wash them all by herself.

Seeing Zhao Daxia finish her work and walk to the front restaurant, Su Ruoxi also took the initiative to take out the contract, and said to Zhao Daxia: Sister, Yifan told me that he will increase your daily salary to 100 yuan.

Seeing that Su Ruoxi still took out the contract, Zhao Daxia waved her hand and said, Oh, we just agreed on this, why do we need to change the contract?

Su Ruoxi said seriously: Sister, the contract still needs to be changed, so that both parties can rest assured.

Lu Cuiling also got up and walked over: Yes, we still have to make it clear in person and write it into the contract. This will be good for both of us, and there will be no disputes.

Zhao Daxia also went back to the water room and brought her bag: Fortunately, I didn't leave the contract yesterday.

Su Ruoxi revised it carefully, and handed it to Zhao Daxia to have a look.

After Zhao Daxia saw it, she couldn't help sighing: You guys are really meticulous. In fact, I really trust you. I think your family is a good person. I am very happy to work here.

Su Ruoxi smiled and said, Thank you, sister, I hope we can continue to cooperate.

Zhao Daxia fully agreed: That's for sure, as long as you don't close the door, I'm willing to work here.

Hearing this, Yang Zhiyi smiled and said, How could Su Ji close its doors? The business is so good now, and the business will only get better and better in the future.

This statement won the approval of many people in the restaurant.

Meng Shitong said very affirmatively: Chef Feng's craftsmanship is really great, and he is constantly innovating. This is really what a restaurant needs most.

He Yaxi also agreed: Yes,

Many restaurants in our country are not very good at bringing forth the new through the old. Unlike other foreign restaurants, chefs have a lot of room to develop and can make many innovative dishes.

Hearing this, Feng Yifan said with a smile: Innovation is risky, and no chef dares to say that his innovative dishes must meet the tastes of diners.

And a dish starts from the initiation of an idea, to making it, and constantly perfecting it, and finally it can be presented to diners.

This is an effort that requires the chef to rack his brains.

If the result of hard work is failure, then the loss will only be borne by the chef himself, so this is why most restaurants in China cannot allow chefs to innovate.

Su Jinrong added at this time: The foundation is not solid, what to talk about, innovation.

The old man's words were agreed by several old people present.

Zhang Maosheng said very bluntly: That is, many cooks nowadays feel that they can do it after a few days of learning and getting a certificate. They haven't even learned a lot of basic things solidly, so what are they talking about innovation?

Liu Wanhua also agrees: Yes, to innovate, the first thing is to be able to make the best of tradition.

Lin Zekang went on to say: Nowadays, many traditional colors have been made specious. In the end, I am afraid that only innovation will be left, but there will be no flavor.

Talking here, the old people are still somewhat disappointed in their words.

It is true that many traditional and old flavors are disappearing step by step.

This disappearance is not because no one cooks those dishes. On the contrary, there are too many people who do it, but many people do it speciously.

As a result, many people no longer remember how to make this dish and what it should have tasted like before.

This kind of situation is really quite common in this era.

The point is that many chefs have not been able to really learn the basics well, and have not been able to grasp the essence of those traditional dishes, so there will be various improvements and random cooking.

Su Jinrong sighed: Losing the essence, our dishes are no longer the same as before.

Liu Wanhua comforted the old man with a smile: Jinrong, don't be pessimistic, isn't there still Su Ji here? There is still Yifan here, I believe it will definitely get better and better.

Mr. Tang Zhuochen said: That's right, you Su Ji and Yifan are still here, and I heard that there will be a selection of 'Chinese dishes' soon, and those classic dishes will definitely be preserved.

Seeing Tang Zhuochen mention the matter of Chinese cuisine, Yang Zhiyi immediately regained his spirits, because he recently received an invitation for a draft.

This Chinese cuisine, I know, it is said that our country wants to promote it to the world, and we must select the most representative dishes of each province, as well as the most representative banquets of each region, as the representative of our Chinese cuisine.

After hearing this, Ah Fei suddenly exclaimed: Wow, don't you have to choose a lot of dishes?

He Yaqian also said: Yes, I think many dishes are very classic.

Meng Shitong thought for a while and said: I should still choose the dishes that best represent a local characteristic. If it is mentioned, everyone knows the dishes that can highlight the local characteristics?

Binzi asked, Then what kind of food does our province have?

Jasmine immediately said, Squirrel mandarin fish, everyone must know this dish.

Ah Fei asked: Then, what about that? Big prawns?

Feng Yifan immediately smiled and said, That's not our local dish, that dish is actually Shandong cuisine.

Hearing this, Ah Fei suddenly realized, remembering what Feng Yifan said when he was making it before: Oh, yes, that is Shandong cuisine, I forgot.

He Yaqian gave him a thud: You have a brain, and you still say that you don't want to mention shrimp, why did you remember it again?

Ah Fei covered his head, but he really didn't dare to resist He Yaqian.

Meng Shitong asked again: Then what else is representative of our local cuisine?

Feng Yifan smiled and replied: In fact, there are many, such as boiled dried shredded rice, such as lion's head, such as stir-fried shrimp, such as crystal meat, such as Wensi tofu and so on.

Hearing Feng Yifan say a lot in one breath, everyone couldn't help sighing: It's really a lot.

Feng Yifan added: Most of the dishes I'm talking about are traditional dishes, and there are many new dishes that are widely spread but not considered traditional dishes. They can also be counted as representatives of our region.

Su Jinrong said at this time: There are banquets, many, including banquets, inside.

Feng Yifan explained to his father-in-law: Yes, if there is a banquet selected, there is no need to take out some of the dishes in the banquet.

Liu Wanhua asked curiously: Then this time, for the dishes recommended in our province, do you, Su Ji, want to recommend them?

Feng Yifan glanced at his father-in-law, and waited for his father-in-law to give him a look. He understood that his father-in-law didn't want to say it in advance, so he smiled and said, Aunt Liu, you are joking, Su Ji should not be qualified for the time being, and we will participate at most.

He Yaqian immediately said, It's amazing to be able to participate.

Feng Yifan continued: Participation may be just helping to cook a few dishes.

Meng Shitong asked seriously: Will Su Ji be used as the standard?

Feng Yifan shook his head: We don't know about this now, maybe there will be more powerful masters appearing, our Su Ji may not be able to be used as a standard, Su Ji can't represent it yet.

Yang Zhiyi immediately said: Why can't you represent it? I think Su Ji's craftsmanship must be very standard.

Both Su Jinrong and Feng Yifan laughed, and Su Jinrong said, It's just wishful thinking.

Feng Yifan also said: You have too much affection. In fact, it is not a good thing if you really want to be the standard. Our Su Ji will be regarded as a thorn in the side. We still want to keep a low profile.

Liu Wanhua agrees: Yes, it's better to be low-key, but too high-key will attract people's hatred.

Lu Cuiling's thoughts were different: Ye Boone is too low-key, you can't be envied only if you don't have the ability, son, if you have the ability, you must use it and show it to others.

Zhao Daxia finally found a chance to interject at this time: That's right, boss, your craftsmanship is so good, let people know.

Hearing this, Feng Yifan smiled and said, If there is a chance, I will definitely go all out.

Then everyone chatted for a while, and He Yaqian quietly poked A Fei who was motionless, and signaled A Fei to take the initiative and learn the shrimp wonton from Chef Feng.

But in fact, Ah Fei didn't want to learn.

The main reason is that A Fei thinks that wontons are too simple, and it’s boring to learn just one wonton.

He Yaqian poked him several times, but seeing that he was indifferent, she finally couldn't help pinching Ah Fei hard.

Ouch. A Fei cried out in pain and stood up directly.

Then a group of people in the restaurant looked at him strangely.

Facing everyone's eyes, Ah Fei said helplessly: Chef Feng, can you teach me a new dish today?

Having said that, seeing He Yaqian glaring at him, A Fei added another sentence: Also, I'm actually quite curious, how do you make that wonton?

Feng Yifan caught He Yaqian and A Fei's small movements, and said with a smile: Wontons are actually very simple. There are wonton wrappers sold on the street. You can buy the wrappers and wrap them.

He Yaqian immediately said, But the stuffing we make is definitely not as good as yours.

Feng Yifan continued to ask with a smile: What's the matter? You still want to learn my secret recipe?

Being said like this made He Yaqian feel a little uncomfortable.

Seeing that He Yaxi and the others fell silent, Feng Yifan changed his voice and said, Just say what you want to learn, why hesitate about a wonton filling? It's not a very secret dish.

Hearing that Feng Yifan was willing to teach, He Yaqian raised her head a little excitedly.

The others also looked at Feng Yifan, wondering why Feng Yifan was willing to teach?

Seeing everyone's gazes, Feng Yifan stood up and said, Don't look at me like that, it's really not a secret to make wonton fillings, and the seasonings of different wonton ingredients are different, so there's really nothing to hide.

Speaking of this, Feng Yifan turned around and said: Okay, let's go, go to the back kitchen, I will teach you.

Ah Fei hurriedly said: Chef Feng, actually, I still want to learn a dish, and I can't just cook shrimp for my girlfriend.

Feng Yifan turned to look at A Fei and asked, Oh? You already have a girlfriend?

A Fei immediately looked at He Yaqian: Well, we just confirmed the relationship.

Seeing A Fei's eyes and seeing He Yaqian's shy look in front of so many people, the group of people naturally understood it.

Su Ruoxi smiled and said, Congratulations to you two.

The others also congratulated together, which made He Yaqian feel even more embarrassed.

While sending blessings, Feng Yifan said with a smile: Since it's for my girlfriend, let's have a hard dish. Last time you didn't catch up with the braised pork, today I will teach you a sweet and sour short rib.

When he heard that he was going to teach sweet and sour short ribs, Yang Zhiyi immediately said: Then I will learn this, and make it for our little cotton-padded jacket to eat later.

When Grandpa Feifei heard this, he smiled and said, It's a good day, Dad Xixi is going to take the initiative to learn.

Yang Zhiyi felt a little embarrassed when he was told this, but he still said: I actually like cooking, mainly because I don't have much time to do it. I will learn more from Chef Feng, and I will definitely do it well in the future.

Lu Cuiling said with a smile: Just don't talk about it, or your mother and daughter will never forgive you.

Yang Zhiyi patted his chest and said, This time, I must study hard.

As a result, Su Ruoxi said something heart-rending: Then when will you cook the braised pork you learned last time at home?

Yang Zhiyi smiled wryly and said: Ma'am, I found that you have become bad now, am I not here to take care of your business? Don't worry, I will do it once when I get home tonight.

Su Ruoxi asked curiously: Oh? Just tonight? Aren't you eating here tonight?

Yang Zhiyi sighed: I can't eat here tonight, I have to pick up Xixi's mother from get off work.

Feng Yifan heard this and said: Okay, then let's go, hurry up, after teaching you, we also have to prepare to start business, the one that just happened to be ready, you take it home, and your family will have dinner.

Upon hearing this, Yang Zhiyi immediately said, That's a good idea, thank you, Chef Feng.

Everyone couldn't help laughing when they saw Yang Zhiyi's appearance, thinking that this father really escaped if he could.

Feng Yifan added with a smile: But you have to pay.

Yang Zhiyi did not bargain at all this time: Okay, I will definitely pay this time.

Everyone was taken aback for a moment, but after thinking about it, Yang Zhiyi wanted to take it home for Li Feier and Yang Xiaoxi's mother and daughter to eat, so they could understand his intention to prevent his braised pork from overturning.

Next, Feng Yifan led everyone into the back kitchen.

When Professor Feng Yifan was teaching, Su Ruoxi, her mother-in-law Lu Cuiling, and Grandma Feifei went upstairs to see if it was time for the three little girls to wake up from their nap.

It was already four o'clock in the afternoon, because the three little girls slept late at noon, so it was time to wake them up.

Otherwise, I'm afraid the three little girls won't be able to sleep again at night.

Meng Shitong and his group took the equipment and followed them all into the back kitchen. This kind of cooking video still needs to be recorded, and it can be used as a video when they go back.

In addition to such a group of people, there is another figure that everyone did not notice also followed the back kitchen, that is Zhao Daxia.