Hardcore Chef Dad

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When Su Ji's front door was opened, the crowd that had gathered at the door dispersed to the side almost instantly, giving way to the place in front of Su Ji's door.

Then, in full view of everyone, Su Ji's main door was opened.

The door panels were removed one by one. Lin Ruifeng and Ma Xiaolong took off the panels one by one and placed them in the gap between the inner and outer doors.

Soon, the whole face of Su Ji was finally revealed in front of everyone.

With such a simple appearance.

Standing outside the door and taking a quick look, you can see that the inside is clean and tidy, with solid wood tables neatly placed, giving it a very traditional old restaurant feel.

Then, Feng Yifan led everyone in his kitchen out slowly.

Everyone lined up on both sides, and then Feng Yifan walked out from between the two lines.

After everyone stood in front of the door, Feng Yifan very seriously saluted everyone outside the door with clasped fists.

Thank you all for your love for Su Kee during this period. Today is the day that Su Kee reopens after three months.

I know that many of you here took advantage of the National Day holiday and traveled thousands of miles from all over the country to support me, an ordinary cook, and to support our restaurant, which has only been passed down for hundreds of years. Shop to support.

Here, I, Feng Yifan, as the sixth generation chef of Su Kee, leading my fellow cooks at Su Kee, would like to express my gratitude to you all.

Then, under the leadership of Feng Yifan, everyone clasped their fists and saluted to the crowd outside the door.

This is what Feng Yifan has discussed with everyone.

Originally, according to the opening etiquette of some Western restaurants, it may be necessary to bow to express thanks.

However, Feng Yifan felt that bowing to express thanks was still a bit Western-style, so he switched to the traditional domestic etiquette of holding fists and bowing to express thanks to the guests.

After cupping his fists and bowing, Feng Yifan straightened up again and continued.

“Su Kee is still the same ordinary little restaurant as before, so we still stick to our rules.

Su Ji still doesn’t make breakfast.

Because there is indeed a lack of manpower, if you are curious about the morning tea in Huaicheng, I recommend you to go to Fujinglou. The morning tea there is still very characteristic of Huaiyang, and I believe everyone will be satisfied.

For lunch, Suji still mainly serves noodles and fried rice. You can order some side dishes. The various toppings on the noodles vary in price. You can choose according to your preference. I assure you that the toppings on the noodles are definitely freshly made.

For dinner, Su Ji will stir-fry, you can order dishes, and you can dine in on the first floor. As long as it is on the menu, everyone can order it. My chef team and I will try our best to serve everyone delicious dishes. .

Of course, there are four private rooms on the second floor of Su Kee, each of which can seat 20 to 26 people. The private rooms have consumption levels, and the private rooms only accept banquet reservations, so if you want to go to the private room on the second floor to taste Su Ke For banquet dishes, you need to make a reservation in advance.

This is the same as the Ruo restaurant next door. We also want to ensure that the ingredients are fresh every day, so please understand.

That’s all for the introduction. Thank you again for coming all the way to support us. Su Ji is officially open for business, and we ask everyone to queue up and enter in an orderly manner.

After Feng Yifan finished speaking, a burst of applause broke out from the crowd on the street.

Then the ribbons prepared in advance were taken out, and Feng Yifan stood behind the ribbons with everyone. Even the three little girls Feng Ruoruo, Yang Xiaoxi and Chen Yaofei stood next to Feng's father.

Everyone used scissors to cut the ribbons together, officially announcing the opening of Su Kee.

Bang bang bang.

The sound of the salute shocked the three little girls, and they quickly hid in the arms of Father Feng.

But then, seeing the colorful paper falling in the sky, the three little girls found it very interesting.

Then, the three little girls stood at the door together, jumping up and down to catch the falling colored paper. Their appearance really made the crowd on the street find it very cute and interesting.

Feng Yifan let the children play for a while, and then called them over.

Okay, we have officially opened, and we are going to have everyone line up. Ruoruo, Xixi, and Feifei, you three will be at the door together to supervise everyone's line up, okay?

Upon hearing this, the three little girls Feng Ruoruo, Yang Xiaoxi and Chen Yaofei immediately agreed: Okay.

Then, Feng Yifan also let others go in first and went to the kitchen to start preparations. He stayed at the door to guide the guests at the door so that everyone could line up and enter. He also personally pulled up a horizontal belt at the door to prevent casual mingling. Hook and line jump.

Thank you everyone for your cooperation. There are indeed a lot of people today, so please line up carefully. We will enter from the east side, and then the west side will be the exit. Thank you for your cooperation.

The reason why people are arranged to line up to the east is because Su Ji is close to the east street entrance. If they line up to the east, it will not affect the business of a large number of other shops on the west of the ancient street, and will not be blocked in front of other people's homes.

Although Feng Yifan had expected and prepared, seeing the queue of people queuing all the way outside the ancient street also made him feel a little helpless. The key point is that the number of people queuing up is still growing.

Faced with this situation, Feng Yifan could only explain to his parents, and then hurried in to prepare.

After hearing what his father told his grandparents, Feng Ruoruo, Yang Xiaoxi and Chen Yaofei quickly expressed their opinions to his father.

Dad, go ahead and Ruoruo will help you supervise everyone to line up properly.

Father Feng, Xixi will also help.

Father Feng, and Feifei.

Feng Yifan turned to look at the three little girls and said with a smile: Okay, thank you to my three good daughters. You must be careful not to be touched by others. If you encounter someone who doesn't line up well, follow Grandma and grandpa said.

The three little girls nodded and agreed.

Feng Yifan also cupped his fists to the crowd and said: Thank you for your understanding. I will go to the kitchen now to speed up the progress. Please don't be anxious.

The people waiting in line were cheerful and understood.

Someone else joked and shouted: Chef Feng, hurry in, we are all waiting.

Feng Yifan quickly returned to the restaurant. At this time, all the tables in the restaurant were full, especially the row in front of the kitchen, which was even more crowded.

Feng Yifan also sorted things out so that everyone would not be crowded inside.

Afterwards, Feng Yifan entered the kitchen and started to get busy with everyone in the kitchen.

The first batch of customers who walked in have already placed their orders one after another.

When everyone saw Su Ji's lunch menu, they were all very surprised.

Earlier, Feng Yifan said outside the door that there were only noodles, fried rice and side dishes for lunch, which made many people think that there might not be anything to choose from at lunch.

But when they saw the menu, everyone realized that they had underestimated Chef Feng's ability.

Just the noodles provided, combined with the various toppings, there is a whole page of menu to choose from.

Common dishes such as Silk Eel Noodles, Beef Noodles and Lion's Head Noodles are no longer very fresh.

There are also some toppings that many people have no taste for.

For example, there are several types of yellow croaker noodles, such as pickled yellow croaker, yellow croaker slices, yellow croaker tofu...

Looking at the page full of various noodle toppings, it really makes the first batch of diners a little hesitant. What kind of toppings should they choose?

At this time, Su Ruoxi saw the guests were hesitant and entangled, so she introduced everyone with a smile.

Everyone, the toppings for various noodles in our restaurant are very delicious. If you want to try more flavors, I suggest you choose the double toppings. Those are also more affordable. Of course, the most delicious toppings are definitely A variety of fresh river toppings.

For example, there are several kinds of noodles with yellow croaker toppings, and some noodles with fresh shrimps. Of course, the most seasonal one nowadays is definitely the crab roe noodles. You can choose whatever you like.

Then, Su Ruoxi also made recommendations to some people, which quickly gave the first batch of guests a choice.

After the ordering at the front was completed, Feng Yifan and others in the back kitchen quickly started to get busy.

As for noodles, cooking them is not that complicated. The only difficult part is the toppings.

For example, the toppings for yellow croaker fillets require fresh yellow croaker that has been freshly killed, cleaned and cut out, and all sliced ​​into uniformly thick slices. At the same time, the fish bones are used to hang the soup. After the final cooking, Drop the fish fillets into it.

Everything is done at the same time. After the noodles are finally served, the cooked fish fillets and soup are poured into the bowl of noodles.

At the same time, bowls of noodles were quickly completed and sent out of the kitchen.

Of course, in addition to these things, some people will also order some side dishes.

The selection of side dishes includes both meat and vegetables, and they are basically cold cuts.

The most eye-catching part is a series of side dishes named Suzhou.

For example, there are Su-made elbow flower, Su-made chicken, Su-made duck, individual Su-made chicken wings, duck wings, duck feet, and various Su-made duck gizzards.

The diners who saw these side dishes were very curious, so some of them ordered them.

Su Ruoxi also gave a recommendation when the guests ordered.

“Actually, if you want to try our side dishes, you can order a Su-made meat and vegetable platter, which is more affordable. There will be a variety of Su-made side dishes. Don’t worry, they are all fresh dishes today, so you can order whatever you want. of.

After hearing the recommendation from the proprietress, the customer also followed the proprietress's recommendation and ordered a soyuzo platter.

Of course, some guests who come in groups will naturally order some drinks after ordering the platter.

Su Ruoxi gave another recommendation: Our Suji cooperates with the rice wine shop on the ancient street. The japonica rice wine here tastes very good. If ladies don't like spicy wine, you can order a small pot of sweet rice wine, which is also very good. Delicious and perfect for this weather.”

Compared to other waiters who were a little stiff, Su Ruoxi's greetings were obviously more natural.

Especially her knowledge of some dishes is beyond the level of a recruited waiter.

Even Su Liancheng didn't understand many noodle toppings as clearly as Su Ruoxi.

Especially some old Suji diners, after coming here, they will report some personal preferences and local characteristics when ordering toppings, which is like slang.

At this time, Su Liancheng was a little confused.

It was still up to Su Ruoxi to take action in person, or Su Jinrong to take the order.

Ruoxi, I'd like to order the light pick, the big pick, the double green, the wide soup, the non-spicy one, the pickled cabbage, yellow croaker and crab roe.

Such a flurry of words really silenced the restaurant for a moment.

Everyone looked at the old man who reported the news, and they all didn't quite understand what this meant.

Su Ruoxi responded with a smile: Okay, Uncle Zhang, I'll write it down for you later. Let Yifan and the others do it for you right away.

Lao Zhangtou said with a smile: Hahaha, okay, as expected, Su Ji can satisfy me.

After Su Ruoxi placed the order, Feng Yifan's voice echoed in the kitchen.

Sauerkraut, yellow croaker and crab roe are double-sized, light pick, generous, double green, wide soup, no spicy.

Su Ruoxi also responded loudly: Yes, it belongs to Uncle Zhang.

Feng Yifan responded again: Okay, right away.

After such a correspondence, the diners in the restaurant finally came to their senses and couldn't help but feel that such a correspondence was really interesting.

Some diners couldn't help but whisper to each other and had a discussion, guessing what it meant?

Seeing everyone talking, Lao Zhangtou smiled and explained: These are some terms used when ordering toppings and noodles, so that the chef in the kitchen can know what the guests ordered, and for a bowl of noodles What are the requirements.

Then, Lao Zhangtou also got excited, and he and Su Ruoxi ordered a small plate of Su Zao elbow flower, a pot of small wine, and continued to drink the small wine to educate others.

The so-called double code means that I want double the toppings, light pick means less noodles, dayang means the noodles are cooked softer, double green means twice the green onions, and wide soup, as the name suggests, means more soup and less spicy. Just don’t want it to be spicy.”

After listening to the old man's explanation, everyone was a little surprised.

I didn’t expect that such a bowl of noodles has so many details.

But even after listening to it once, in fact most people still don’t know what to say.

Of course, this is not important, because Su Ruoxi and the waiter will ask when ordering.

The food was in full swing inside, and guests at tables were eating one after another.

When the noodles were served, the diners felt that the trip was well worth it just by smelling the aroma of the toppings on the noodles.

Then some diners will use a spoon to taste the soup base of the noodles.

The rich soup base is really delicious without making people feel too salty.

A spoonful of soup can instantly whet your guests' appetite.

Then he started to taste the toppings, and then he started to snort, slurp, slurp, slurp, slurp, slurp, and ate the whole bowl of noodles with big gulps.

After finishing a bowl of noodles, the moment I put the bowl down, I felt a little bit unsatisfied.

After sitting for a while, the diners got up and left with a satisfied aftertaste, giving up their seats to those waiting in line behind them.

For the convenience of reading next time, you can click Favorite below to record this reading record (Chapter 872: Announcement of Opening, Dictionary Terms (First Update)), and you can see it next time you open the bookshelf!

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