Food starts with noodles

Chapter 484

"Congratulations to the host for obtaining the D-level signature dish——Fish-flavored pork shreds."

Now, Xu Zhuo was finally satisfied.

Even a little excited.

Fish-flavored shredded pork.

An artifact for serving meals.

He actually got it by himself.

It was nothing short of a surprise.

It seems that the business of Sifang Pavilion will expand again.

College students in medical school especially love this dish.

Since college students discovered Sifang Restaurant, people have been asking about Yuxiang Pork Shredded.

"Boss Xu, do you have fish-flavored shredded pork?"

"Boss Xu, hurry up and serve fish-flavored shredded pork, that's the magic weapon for dinner."

"You have already cooked braised pork rice, but you can't cook such a simple dish as fish-flavored shredded pork? Who would believe it!"

Now, Xu Zhuo can finally calmly face customers who order fish-flavored shredded pork.

You can eat as much as you want in the future.

Order as many servings as you want.

Of course, you have to bring enough money.

This dish is a D-level signature dish.

The price must not be too low.

Plus the current price of meat.

If the price is low, you will lose money.

The more Xu Zhuo thought about it, the more excited he became, and he wished he could go back and start cooking this dish now.

It's a pity that I can't go these few days. I have to attend the memorial service of Mrs. Zhang, and I can't go back until after his burial.

Early the next morning, the three of them went out to find a place to have breakfast.

In fact, the hotel provides free breakfast.

But now that I have come to Rongcheng, eating the bread slices provided by the hotel, bacon, milk and boiled eggs is too much for my stomach, so I have to go out to eat authentic Rongcheng cuisine.

It's hard to come here, it would be too bad if you don't try it.

The three found a shop that sold sweet water noodles, and one of them got a bowl.

Xu Zhuo was not full, so he ate another serving of glutinous rice balls.

The old man and Wei Junming don't like sweets, so they eat steamed buns with porridge.

"What are we going to do later?"

After Xu Zhuo finished eating the glutinous rice balls, he felt that his stomach was still not full, so he bought a pot helmet with jelly and pig ears in it. It tasted very good.

The old man said: "There is nothing to do today. The Zhang family is mainly arranging the funeral today. We can't help, and they don't want us to help. Today is just eating and playing."

In this case, Xu Zhuo began to plan the itinerary.

He actually wanted to visit the Giant Panda Base.

But to see giant pandas is usually a couple.

Take your godfather and grandpa with you, let's forget it.

Besides, they don't want to go either.

The old man has been here with the old lady a long time ago, and he is not uncommon for giant pandas.

And Wei Junming has lived in Rongcheng for almost 30 years, and he is no stranger to giant pandas.

The old man wants to take a walk in the park and enjoy the slow life in Rongcheng.

Wei Junming wanted to talk to Zhang Fugui.

After finally coming to Rongcheng, I have to meet my good friends.

Stop by to try the various steamed products he makes.

Xu Zhuo had nowhere to go.

In the end he chose to go to Guan Junjie.

Now that you have cooking skills, you have to find a place to display them and pretend to be awesome.

Otherwise, I have been holding back a little uncomfortable in my heart.

In particular, Kung Pao Chicken and Yuxiang Pork Shredded must be showcased.

Let the masters of Sichuan cuisine know how to make the real Kung Pao chicken and fish-flavored shredded pork.

Of course, this is just a joke.

Xu Zhuo just wanted to go to the back kitchen of Rongcheng Taste to learn for a day.

Take a look at how the management of the kitchen is carried out.

Also learn about the workflow of the back kitchen of a big hotel.

The larger the restaurant, the more detailed the division of the kitchen.

There are only one or two people in the back kitchen of a small restaurant, and they have to do everything by themselves.

The bigger the restaurant, the more divisions it has.

For example, the back kitchens of some large restaurants are specially divided into departments with different functions, such as steamed food department, dessert department, and stewed food department.

If it is bigger, it will be divided into Chinese food department, western food department, baking department and so on.

After such division, it is not only convenient for management, but also can improve the work efficiency of each department.

Although Xu Zhuo knew about this division, he hadn't experienced it much.

So I want to take advantage of today to see how the kitchen of Rongcheng Taste is arranged.

In addition, he was also very curious about what method Guan Junjie used after he took office to turn Rongcheng Taste into a profit immediately.

As a boss who is determined to open a store in the capital, he naturally has to understand these things.

When you can save it, your eyes will be smeared and you don't know anything.

Take a taxi to Rongcheng Taste, and their chef just went to work at the moment.

Guan Junjie was eating breakfast: "Brother, just say what you want to know. In the back kitchen, all the chefs above the head chef are your seniors. If you want to ask anything, just ask directly. You are welcome."

Xu Zhuo is Wei Junming's godson, so he doesn't care about this kind of relationship, so he can't hide anything from him.

And since seeing his master's bravery yesterday, Guan Junjie has become more determined to cooperate with Xu Zhuo.

Xu Zhuo has great people around him, and he has lofty goals.

If he really went to the capital to open a restaurant, following Xu Zhuo would definitely meet a culinary master that he would never see at ordinary times.

There is definitely a lot to gain from competing with this kind of master.

After Guan Junjie had finished his breakfast, the two began to stroll around the back kitchen.

The back kitchen of Rongcheng Taste is divided into many areas according to different functions.

There are multiple areas such as pastry room, cold dish room, brine room, vegetable processing room, meat and aquatic products processing room, garbage room, cutting room, lotus processing area, cooking area, steaming area, catering area, and vegetable delivery area.

Each area has a different environment because of its different functions.

For example, in the pastry room, the temperature is relatively high, which is conducive to the fermentation of the pastry.

The temperature between the cutting room and the meat and aquatic product processing room is relatively low.

Because the low temperature can keep the food fresh and tender.

Not only that, even the warehouse is divided into staple food warehouse, non-staple food warehouse, dry goods warehouse and cold storage.

The two first went to the most inconspicuous brine room in the kitchen.

Sichuan has a lot of stewed meat, and Sichuan people also love to eat stewed meat, so Rongcheng Taste has set up a stewed water room.

There are three masters here, and they are packing up the ingredients for today.

There are about ten or twenty kinds of rabbit heads, chicken wings, animal offal, etc.

Their job content is to make various ingredients sent by the purchasing department into lo mei.

When a customer orders, cut the lo mei into pieces according to the requirements and portion, put it on a plate, and hand it over to the passer-by.

Work is not too busy.

But there are many places to pay attention to.

For example, they are responsible for the storage of brine and the preservation of brine products.

"I planned to invite Cao Kun back on the first day of work, but it's a pity that you, my junior brother, followed you to the Central Plains. Otherwise, the taste of Rongcheng's lo mei would be even better."

Guan Junjie knew Cao Kun very well. He planned to let Cao Kun come over as soon as he took office, but at that time Cao Kun had already decided to return to the Central Plains with Xu Zhuo.

The taste of Rongcheng is Cao Kun's sad place, he doesn't want to come back to work again.

After watching the work in the brine room, Xu Zhuo felt that Cao Kun would have to bring one or two apprentices later.When I move to the provincial capital in the future, I also set up a brine room.

In this way, Cao Kun's work does not have to overlap with the entire back kitchen, and the efficiency should be higher.

And he doesn't participate in other work in the back kitchen, maybe the lo mei he makes will be even better.

Chapter 485 The Opportunity Comes to Pretend

Afterwards, Xu Zhuo followed Guan Junjie.

Visited the entire back kitchen.

After reading it, Xu Zhuo had nothing but envy in his eyes.

Each area is divided in an orderly manner, and everyone has their own scope of work.

On the contrary, the back kitchen of Sifang Pavilion is chaotic during working hours. Everyone works together. Although it is a bit lively, the division of labor is not clear, resulting in not very high efficiency.

Or, turn around and divide the back kitchen of Sifang Restaurant?

Xu Zhuo was a little moved.

But it's just a heartbeat.

The back kitchen area of ​​Rongcheng Taste is larger than the business area of ​​Sifang Restaurant.

That's why it is possible to divide the back kitchen into different areas.

If Sifang Pavilion also plays like this...

Xu Zhuo thought about it seriously, and estimated that the whole store could only be done by pretending to be a kitchen.

just forget it.

Let's talk about it later when we move to the provincial capital.

After turning around, Guan Junjie took Xu Zhuo back to his office.

After brewing a pot of tea, Guan Junjie looked at Xu Zhuo and asked, "After going around this round, how do you feel?"

Xu Zhuo smiled, he really had a lot of feelings.