Food starts with noodles

Shouldn't it be a treat for us to drink?

Ji Wenxuan couldn't help slandering the old man in his heart, and then moved to Xu Zhuo's side, wanting to see how the freshly made salted duck was.

To see the fineness of salted duck, first look at the color.

The whiter the color of the skin, the closer it is to the color of a raw duck, the better the craftsmanship.

In addition to the color, we should also pay attention to whether the appearance of the duck is complete.

If the duck head, duck neck, duck legs, duck wing root and other parts are all intact, and there is no skin breakage, it means that the heat is well controlled, and the soup in the pot is not boiled during the whole cooking process.

Although Ji Wenxuan is a chef of Shandong cuisine, he is no stranger to Su cuisine, especially this salted duck dish, which has become a representative dish of Su cuisine from a certain point of view, and is also the main dish of Jinling cuisine, so he naturally knows it well .

But the more I got to know him, the more I realized that Xu Zhuo was capable.

To be honest, there is nothing to be proud of to make salted duck successfully for the first time. Every qualified chef can do it.

But the first time you do it, you can pay attention to the small details that need attention. This is a question of level.

The more Ji Wenxuan looked at it, the more surprised he became, and the more he looked at it, the more he felt that Xu Zhuo's talent was really scary.

Seeing the old man's haughty look, Ji Wenxuan felt sour in his heart, although he could comfort himself with the fact that his children and grandchildren would no longer suffer from the oily smoke.

But as a generation of famous chefs, who doesn't want to have descendants inherit their skills?

When Ji Mingyu drove over, a table of dishes had already been prepared in the restaurant.

Yu Keke, Sun Panpan and Li Hao also came with Ji Mingyu. They originally planned to find a place to have dinner, but after Ji Mingyu received the call, he was keenly aware that the Sifang Restaurant might be delicious today, so he immediately He drove the three of them, went home to get wine, and then drove to Sifang Restaurant.

It was only after I arrived that I realized that it was delicious.

Especially the white-skinned ducks in the back kitchen surprised a few people even more.

But what surprised them was not the appearance of these ducks, but curious, what are these raw ducks doing on the workbench?

Can raw ducks be eaten?

At this moment the ducks were almost dry, so Xu Zhuo took one casually and put it on the chopping board, and began to cut it into pieces.

The method of chopping salted duck is similar to that of white-cut chicken. It is cut according to body parts, including bones and meat.

Xu Zhuo raised the bone-chopping knife high, cut off the duck's neck at the root, then cut the duck's neck into small pieces, split the duck's head vertically in the middle, and placed it together with the duck's neck in a small plate .

Then split the duck body from the middle and cut it into two halves.

He put one piece on the chopping board, easily removed the wing root and duck leg with a kitchen knife, and then chopped it into small pieces.

When the duck leg was cut open, Yu Peiyong came over, picked up a piece of duck leg and put it in his hand to examine it carefully, then handed it to the old man next to him with a smile.

The old man looked at it, smiled, and handed it to Ji Wenxuan next to him.

This operation made Yu Keke a little puzzled: "You old grandpas, are you still going to play the trick of Kong Rong making pears?"

Yu Peiyong cast a helpless glance at his granddaughter, pointed to Xu Zhuo's cut open duck leg and said, "Delicious salted duck, the bones are emerald green after cut open.

This is the same as the blood streaks in the bone after the delicious white-cut chicken is cut open, which proves that the work is done. "

Yu Keke stuck out her tongue. Although she had eaten salted duck since she was a child, she didn't know the way to do it.

Xu Zhuo put the chopped duck meat on a plate, and walked out while calling everyone to taste it.

And the piece of duck that the old man and Yu Peiyong passed back and forth just now was eaten by Ji Mingyu first, and the duck was particularly chewy while eating it.

Chewy meat means that the duck meat is delicious, which is something to be happy about.

But chewiness alone is not enough, other aspects have to pass the test.

When we came outside, everyone sat down one by one.

The focus of everyone's attention is naturally Xu Zhuo's salted duck. In fact, this dish is really suitable for drinking.

Ji Mingyu opened the Erguotou that Ji Wenxuan had treasured for many years, filled it up for everyone one by one, and after a few polite words, they began to eat.

Not only are they eating now, but the employees are also starting to eat dinner.

According to He Guoan's intention, each person tasted two pieces of the salted duck, but Xu Zhuo waved his hand and asked the back kitchen to cut up all the prepared salted duck, so that everyone can have a good time tonight.

Xu Zhuo was very satisfied with this dish, so naturally he wanted to "have fun with the people".

He is not only satisfied with the appearance, but the most important thing is the salty and fragrant taste of this dish, which is full of flavor and very enjoyable.

While eating the salted duck made by Xu Zhuo, everyone praised Xu Zhuo for his skill.

After boasting for a while, the price of this dish began to be discussed.

After all, it is to be regarded as a signature dish, so the price should not be too high. If it is too high, too few people will eat it, and the effect of the signature dish will not be formed.

In fact, in any restaurant, the dish with the highest sales volume is not the most expensive, and the price is even a bit ordinary.

Only in this way can customers be attracted through this dish, and everyone is willing to eat it.

If the price is set very high, even if the taste is good, people will not come to consume this dish. After all, these days, no matter what kind of consumption, everyone will talk about the price-performance ratio.

Food and beverages with too low cost performance have no repeat customers at all.

The reason why the catering industry can gain a foothold is mainly by repeat customers, unless it is a restaurant that is particularly famous and relies on fame to attract people.

For example, Quanjude, which is known as the dish with the lowest cost performance in Beijing.

Because of its great reputation, the tourists who go to the capital alone every year can't be entertained, so it doesn't matter if there are repeat customers or not.

Pricing should not be too casual. First, we must consider the prices of similar dishes in the same restaurant, and then we can set a price that meets the dual expectations of the restaurant and customers.

As for whether there are customers in the future, it doesn't matter, the big deal is to discount in the early stage.

This salted duck is indeed an A-level dish. After tasting it, everyone praised this dish.

Originally, they didn't care about it, thinking that since the boss made it, it's fine to pretend to eat a few bites, and then follow the crowd to praise a few words. This must be the boss who wants to hear the praise.

As a result, after tasting the salted duck, I realized that I had underestimated my boss.

Especially those chefs who have just arrived, always feel that Xu Zhuo's craftsmanship has been exaggerated. Is the young one really as amazing as the legends say?

However, after tasting the duck meat, I stopped muttering about it in my heart, and began to complain about how unfair the thief is.

He gave him a good family background, he gave him a good skin, and he gave him such a high talent.

God is too partial, right?

After eating and drinking enough, everyone started to get off work and leave.

After all, it has not opened yet, so the off-duty time is very early, which will also allow those employees who are new to the capital to have time to adapt to the environment here.

Otherwise, when you come to the capital, you will start to be busy with work, and you can't figure out the subway line in the capital after half a year. This is too unreasonable.

Xu Zhuo always felt that besides work, employees should also use their leisure and rest time.

Now because there is no opening, the store goes to work late and gets off work early.

When the business hours become longer after opening, he will adjust the employees in the store to morning and evening shifts, and try his best to prevent employees from working too long.

As for working overtime, unless major holidays or store celebrations are full of customers, he will not arrange employees to work full-time.

Beating a worker is hard enough, but if you are a boss and take advantage of it, you really have no conscience at all.

Two days later, all the stewed soup from Sifang Restaurant period was delivered.

It is not easy to transport the stewed soup, because there are many soups, and there are several types, so the provincial capital bought a bunch of large plastic buckets to hold them.

However, after delivery, these stewed soups were boiled one by one in the pot, and the taste was still delicious.

The arrival of stewed soup made the stewed products department suddenly full of vitality. Now the person in charge of the stewed products department is one of Cao Kun’s apprentices. There is a certain distance, but he is down-to-earth and willing to study.

So when he came to the capital this time, Xu Zhuo brought him along.

Although there is still a long time before the opening, the stewed food department has already started to work officially, and even the working hours are completely staggered from everyone else.

This was the rule Cao Kun made at that time, and this rule was still kept in the capital.

After making all kinds of lo mei, Xu Zhuo not only let the staff in the store eat it, but also specially sent it to the community behind for Lao Yangtou and the others to taste.

From the renovation to the present, the old people in the community have provided Xu Zhuo with a lot of help, so the back kitchen started cooking, and he naturally wants to repay these old people.

Moreover, the elderly in these communities in the capital like to socialize very much. If these stewed meats are given to them, they will definitely share them with their friends and relatives.

In the word of mouth of these people, the name of Sifang Restaurant has also spread in the circle of the elderly.

The market for the elderly is also very important. After all, young people are now working as workers. Although they are all arguing that they are their own fans, few people will be willing to come to the three melons and two dates that everyone earns hard every month. Such a high end place to eat.

And it's not necessary.

But the old people are different, they have struggled and toiled all their lives, and now there are delicious food, which is near the door of their house, so of course they have to try it.

In addition, the older the person, the closer their mentality is to that of a child, and they also have a sense of comparison.

If other old people come here to eat, he wants to come to have a taste. If he doesn't come, it's like he can't afford it.

The day of opening is approaching day by day, and the back kitchen and front desk of Sifang Restaurant are also running in.

Under such circumstances, Xu Zhuo decided to invite some friends, acquaintances, and fan representatives to try the food first, and let them give their opinions and opinions.

After all, brainstorming is not a good phenomenon in business, especially catering business, behind closed doors, let alone sticking to the rules.

We must listen to the opinions of customers more, so as to continue to improve.

Xu Zhuo has already decided to try it in the store for three days. If there is nothing wrong with the test, then enter the trial operation stage and start to welcome customers to come and consume in a limited amount.

Find out the shortcomings of the store through tasting and trial opening, so that after the official opening, the service and quality of the dishes in the store will be more perfect.

And through the trial operation, it can also help the store attract a group of customers.

These customers may be the first batch of repeat customers of Sifang Restaurant, and may even become the foundation of Sifang Restaurant's foothold in the capital.

Therefore, during the trial operation period, we must be cautious and not take it lightly, so as not to hurt the hearts of customers, or make any actions that make customers dissatisfied.

On the eighteenth day of the third month of the lunar calendar, the three-day food tasting for guests officially began.

Chapter 1518 Food Tasting

Tasting is not just asking a group of people to get together and have a lively meal, but to make people criticize.

Before many high-end restaurants serve new dishes, there is a tasting session. If it is not important, the chef in the back kitchen and the management of the store can try it.

However, for some of the more important dishes, it is not enough to try them by yourself, and you need to let outsiders taste them.

Those who participated in the food tasting were not necessarily all insiders, but also specially invited people from different occupations, different classes, different ages and even different regions.

Only in this way can everyone's opinions be the most pertinent, and only by listening to them can we understand.

If you only invite the same type of people, maybe the dishes you make will be limited or even very one-sided.

For example, for chefs, dishes that can reflect superb cooking skills are good dishes.

For some cultural people, it is better if the dishes have connotations and meanings.

But manual laborers only think that it is delicious to be able to eat with ample portions.

Different people have different requirements for dishes, and only by finding common ground among all people can the dishes made be more popular.

This is actually the home of high-end dishes.

No matter which cuisine the high-end dishes are, in fact, they are very similar. They all taste mild and unobtrusive, elegant and unobtrusive, and have a flat but long-lasting fragrance.

As for the taste, when highlighting a theme, other tastes will also be taken into consideration.

For example, crisp ingredients will not make a sound when eaten, glutinous ingredients will not stick to the teeth and mouth when eaten, and tough ingredients will not waste teeth and chew when eaten.

Anyway, in a word, high-end dishes can best reflect the golden mean of Chinese culture.

The mean is not mediocrity, but a kind of calm feeling that can be the first but not contend for the first.

This is very similar to the pursuit of scholars since ancient times, or it is self-feeling. I always feel that I can guide the country, but because I don’t have this heart, I am willing to live in the city and be an elegant person who first sees the flowers bloom and fade.

Although Xu Zhuo's Sifang Restaurant does not pursue these gimmicks of hard-concaved Zen culture, the concept of high-end dishes is almost like this.

Even if you don't want to do this, you will move closer to this aspect.

So in order not to go astray, Xu Zhuo deliberately extended the trial period from one meal to three days.

And try to diversify the people who participate in the tasting. Only in this way can the dishes be prevented from going dark on the road of hard concave culture.

The more people try it and the more complicated it is, the more it can reflect the public's positioning and pursuit of high-end dishes.