v3 Chapter 811： Think about it

At 10 o’clock on Thursday morning, the program team issued a new notice, informing everyone that from now on, all contestants can go to the restaurant they have drawn to get familiar with the restaurant staff, kitchen structure, menu recipes and a series of related matters, especially those who want Contestants leaving for other places.

As soon as this notice was issued, it represented that Jiang Feng's happy life with salted fish was over.

Although he is really not familiar with him, Sun Jikai, Wu Minqi and Sun Maocai are not familiar with Yongheju. Go ahead and meet new colleagues in the next two weeks, familiarize yourself with Yongheju’s kitchen, and study the menu and taste of Yongheju’s dishes. Necessary.

In order to make the contestants better familiar with the new environment, the program group also specially assigned a staff member to each group of contestants to handle their problems.

The first thing to solve is the problem of dishes.

In addition to the selected four dishes, all the dishes on the Yongheju menu can be made and sold by Jiang Feng in theory. You know, Yongheju has more than 60 pages in one cookbook. Although many pages are seriously mixed with each dish, the total number of dishes is definitely quite large.

How to choose and how to choose is a big problem.

Jiang Feng's four had a good time, and they were still resting at more than three o'clock in the afternoon, but the chefs had basically arrived at Yongheju by the time they returned to the restaurant.

"Can't it be changed after selection?" Yongheju's menu Jiang Feng is very familiar. In his opinion, they can cook all the dishes on the menu except Tan Jiacai, but Sun Maocai and Sun Jikai may be a little uncomfortable. Because Yonghe Juzhu specializes in Shandong cuisine and Cantonese cuisine is rare.

"Of course it can be changed. I just suggest that you first choose the dishes that can be made. After all, there are so many chefs in the back kitchen. If there is no communication in advance, confusion may have a certain impact on restaurant operations." The staff said.

Jiang Feng understands these principles. Everyone in the kitchen has a division of labor, cutting and serving, cooking, and serving. Basically, each chef has his own fixed dishes, but it is not marked on the menu. Only Tai Fung Lou clearly marked these things on the menu and counted the performance of each chef.

Sun Maocai, Sun Jikai and Wu Minqi were studying the menu. Jiang Feng ran directly into the back kitchen and chatted with other chefs. God asked Yongheju about the recent business situation, Zhou Shi's situation and Peng Changping's situation.

Zhou Shi’s cat has been sent back to his hometown by him. Peng Changping has no cats to keep, so he can only come to Yonghe’s apprentice with peace of mind every day. Zhou Shi had already passed the stage of being a rebellious teenager who was playing and not learning. He made great progress in his diligent cooking every day. It is said that Tan Jiacai's basic skills have been practiced very well.

Now Zhou Shi and Peng Changping are not in the store, and Peng Changping leads Zhou Shi to the vegetable market.

"Everything is good during this time, but it's a little troublesome to put out all the recipes at once." The young man with the lowest seniority bit the apple and complained to Jiang Feng.

"Trouble?" Jiang Feng was stunned, "Tan Jiacai's recipes are released and the program is broadcast. The business should be very good, how can it be troublesome?"

This point was mentioned by Lu Sheng to Jiang Feng when Jiang Feng and Lu Sheng were chatting last night. Although Yongheju specializes in Tanjia cuisine, the menu of Tanjia cuisine has not been announced to the public. This has caused many ordinary guests to not know about Yonghe. Home sells Tan family dishes.

The main product is Tan Jiacai but it does not sell Tan Jiacai.

The reason why Tan's cuisine is not on the regular menu. Lu Sheng also told Jiang Feng, the main reason is that it is too expensive.

Tan Jiacai's raw materials are basically high-end luxury dishes such as abalone, shark fin, sea cucumber, and bird's nest, which are naturally very expensive. In the earliest days, Yongheju didn't even have a menu. What kind of dishes are sold every day depends on what is available on the day. If diners want to book a banquet, they must prepare the ingredients in advance. This kind of business model lasted for a long time, even in the state-owned restaurant period. Only home-cooked side dishes and wine-tasting dishes were placed on the menu. It depends on luck to eat really good dishes.

Later, the state-owned restaurant was restructured and bought back by private individuals. This model has not changed, but the variety of dishes on the menu has been enriched. At first, there were only a small number of guests who could afford Tanjiacai. After the economy boomed, everyone's wallets were bulged, and there were more guests who could afford Tanjiacai. Only then did Yongheju launch the so-called VIP menu. , Still not open to the public.

In recent years, the catering industry has flourished. Under the management of Ling Guangzhao, Babaozhai has lost almost the same reputation but made a lot of money. Lu Sheng, who has a good reputation but not much money by Ling Guangzhao, is very envious.

Without spoiling the reputation of your store, who would be troubled by Qian?

In fact, Lu Sheng has always wanted to find an opportunity to make Tan Jiacai become less high-end and enter the public's field of vision, but it has been unsuccessful.

Lu Sheng could not find a chance. One was because Peng Changping had left Yongheju for many years. Most of the apprentices taught at that time had retired at home because of his age. The cook was not good, and he couldn't even get a complete swallow wing mat. Coming out, I'm afraid to take the initiative to make Yongheju the second Babaozhai.

The other is because the prices of Tan’s dishes are too high and it is difficult to promote them. Ordinary customers on the menu may not be willing to order them. It is not as good as the original hidden menu that can faintly raise Yongheju’s compelling style.

Even if it is a vegetarian dish with cheap raw materials, such as Tremella risotto, the unit price is one thousand upwards.

Really compare the price of food, Yongheju may not lose to the top restaurant.

This reality show competition is actually an opportunity for Yongheju to transform. From the beginning of the competition, Yongheju has made white fungus risotto, sunflower duck, two-color prawns, scallops, winter melon, jujube, walnut cheese and the like are relatively cheap and not so cheap. The troublesome dish is on the recipe.

With the popularity of variety shows, the sales of these expensive Tanjia dishes at Yongheju during this period are unclear.

Of course, Lu Sheng would tell Jiang Feng about these things, mainly because he wanted Jiang Feng to challenge some big dishes in the swallow wing feast in the past two weeks, similar to braised shark fin, grilled black ginseng and the like.

Lu Sheng really hoped that Yongheju could reopen a full swallow-wing mat one day.

After all, the swallow wing seat is the pinnacle of Yongheju, representing the glory of Yongheju.

Peng Changping has also spent some time and effort these days to train other apprentices and grandchildren except Zhou Shi. Everyone has made progress, but if they want to improve to the level of reopening the swallow wings in a short time, unless they have the same staff as Jiang Feng A game.

"It’s because the business is too good to be troublesome." The young man with the lowest seniority said with a sad face. Yes, it is said that our store released these Tan's dishes because we have to reopen the swallow wings seats."

"Reopen the swallow wing seat?" Jiang Feng thought for a while, "Isn't the swallow wing seat open all the time?"

Although it is a swallow wing mat that cut corners and cuts the two most difficult dishes, Yongheju has also made swallow wing mats over the years.

Even if Lu Sheng didn't say his name, don't the diners all agree that they eat swallow wings?

"It's not open." The young man with the lowest seniority lowered his voice. "Although I have been making swallow wing mats these years, I only make one or two tables every year and I still go to the guests' homes. If the swallow wing mats are reopened, you have to It is opened twice a month as it did in the past, once at the beginning of the month and once in the middle of the month, and auctioned at the end of the month. The higher the price, the higher the price."

Jiang Feng was shocked.

Is this the life of the rich? All meals depend on auctions.

"Then why don't you do that now? It's not impossible to do it. It's just two dishes. You have all done it for so many years and no guests pointed it out." Jiang Feng asked.

The young man with the lowest seniority has a lower voice: "It's not just two dishes, but the taste is not good. It is not comparable to the one ten or twenty years ago. But there is no way. Master Peng has left the store for so many years. The few masters have basically retired, and Master Xu is actually going back soon."

Master Xu is the chef representing Yongheju in this competition.

"Master Xu's cooking skills are the worst among the few masters. If it weren't for Master Peng's return this time, I guess he wouldn't be able to make the swallow wing seats for Master Xu's retreat."

Jiang Feng suddenly.

He had only eaten the swallow wing mat made by Peng Changping himself, but never the cut corners of Yongheju swallow wing mat. Naturally, he did not know the difference.

He knows the water in the cut corners, but he didn't expect the water to be so high. UU Reading

It is no wonder that Lu Sheng has been thinking about opening a complete swallow wing feast for so many years, and he is so eager to transform Tan Jiacai. It is indeed forced by the situation.

Unfortunately, he is also helpless. He hasn’t finished learning his own cooking, so there is no time to learn Tan Jiacai. Besides, even if he wants to learn Peng Changping, he is not necessarily willing to teach. He is not Zhou Shi, and he did not worship Peng Changping as his teacher.

"I said why the three of you were gone outside. I ran into the kitchen to chat." Just as Jiang Feng sighed, Lu Sheng didn't know where he came out.

"I don't need to study the menu. Of course I ran to the kitchen to chat." Jiang Feng smiled and found that Lu Sheng's hair was a bit messy, his collar was a bit wrinkled, and there were several red marks on his face. Sleeping out of bed on the table.

People who didn't know thought he was a high school student, and he slept in red during class.

"How is the research?" Lu Sheng asked.

"What else? Any dish will do, what's the difficulty." Jiang Feng was a lot arrogant in front of his friends.

"Really? Would you like to think about Guan Yan in clear soup? If you don't want to think about yellow braised shark fin, I think it's okay to grill **** ginseng." Lu Sheng smiled.

Jiang Feng:...

"Sorry, I'm sorry." Jiang Feng said goodbye on the spot.

"Think about it. During this time, more than one old customer came to me and asked me about the swallow wing seat. You know, the chef of the swallow wing seat in our shop has always been Master Xu. Now Master Xu has changed to you. , Are you supposed to play the role of Master Xu? Think about it, I know you can, and you don’t know our food, you have been here for so long, just treat this as your own. Abalone in oyster sauce..."

Lu Sheng chased after him.

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