The cuisine in our collection combines the best of each family. To put it bluntly, each cuisine from Jiangsu and Zhejiang has a little bit of it, but it has undergone some improvements in Shanghai to better suit the tastes of the locals in Shanghai. Therefore, perhaps the famous dishes that are spread are similar to The names of Jiangsu and Zhejiang dishes are the same, but the methods and tastes are also different.
This is also the reason why the current situation of Shanghai cuisine is relatively difficult. You need to be proficient in not only one dish, but also all of them. There are many chefs who can cook Shanghai cuisine, but to be honest, there are not many who can cook it well and at a high level. This is also the reason why Yang Wei is very anxious.
It was probably because Yang Wei and Gu Xun were recharged and given chicken blood by going to Xinhu Food today. When Wu Hai stood at the top of the queue like a bear, Yang Wei and Gu Xun followed closely. After that, he stood in third and fourth place.
If Zhou Xi, who was running a non-important banquet for Zheng Jiawei abroad, knew that someone else was coveting the position of his mistress, he probably wouldn't be able to cry.
Recently, probably because he has been following Zheng Jiawei for a long time, Zhou Xi's business level has also risen sharply. The consequence of this is that his workload has increased sharply, because Wu Hai already has a girlfriend, and he doesn't often follow his idol anymore, but he has more work. , you have less right to choose whether to follow or not.
With Zhou Xi and Zheng Jiawei, it was really easy. They would come to the restaurant for a meal from time to time. If they had free time, they would go to accompany Wu Lin. They could work and fall in love without delay.
Of course, fortunately, the busy Zhou Xi didn't know about it and successfully grabbed the third and fourth positions. Naturally, Yang Wei and the others didn't know either.
New dishes are served today, and the breakfast is already warmed up. The traffic control department on Taoxi Road has made advance preparations. Before there is a queue, it is already overcrowded, and the traffic volume has surged. As the time gets closer, there are more.
Fortunately, we were prepared in advance, otherwise it would be easy to be in a hurry. What we were afraid of was not being able to deal with any troubles in time. After practicing many times, everyone has become accustomed to forming a set of operating mechanisms, which can deal with this well. A scene comparable to the Spring Festival that appears from time to time.
As more and more people lined up on the street, lunch time officially began.
Su Ruoyan's start was like the sound of nature, knocking the diners who were intoxicated in various imaginations.
The first eighteen diners filed in and found their seats one by one. Because Yang Wei and the others were at the front, they sat next to the bear, just enough to see Yuan Zhou in the kitchen.
At present, Yuanzhou is not idle but continues to do some preparation work. Because he is serving new Shanghai cuisine, he has prepared a lot of ingredients for Shanghai cuisine that requires some time. This is all based on experience.
As long as a new dish is served, 80% of the people that day will order more or less one or all of the new dishes. It’s not that diners like the new and dislike the old. There is nothing that can be done about it. We can only blame the dishes in the small shop. There were too many to eat, so the best way was to follow Yuan Zhou.
There is no need to worry about new dishes at all, just look at the new dishes. After the new dishes wear off their freshness, you can eat whatever comes to mind. This is the freedom.
It can be said that the small shop has fully realized the freedom of diners to eat whatever dishes they want. Because Yuanzhou does not know enough cuisines, he himself feels that he has not yet achieved true liberation and freedom.
Of course, others don’t know this idea yet.
Every time a new dish appears, the old diners are naturally indispensable. Common Manman, Mengmeng and the others, as well as Queen Jiang and Wu Yungui, also come to support them. Boss Shi, whom he hasn’t seen for a long time, is also here, so naturally they are also indispensable. Li Yanyi and Zhou Zhang are among these food critics.
These two people came early and were a little slow to get in the first batch. Zhou Shijie also took time out of his busy schedule to come and eat.
As for the barbecued pork son, Zhou Shijie said that he couldn't eat it, so it was better to eat new dishes.
The first batch of diners, except for Yang Wei and Gu Xun, were all old diners. After greeting each other casually, they found their usual seats and sat down, and began to browse the menu and order dishes in a familiar manner.
Some need to browse the menu, and some have already thought about what to eat, so this round of ordering is destined to be easy.
As usual, Wu Hai and the others wrote the menu themselves, so Su Ruoyan ordered Yang Wei and the others first.
"What do the guests want to order?" Su Ruoyan asked.
Yang Wei had long thought about how his signature dishes would taste in Yuan Zhou's hands. He had been thinking about it for a long time. Now that he had the chance, he would naturally try it, so he blurted out: "Fried pork chops, chicken rings." Meat, Zaobo Tou, and a portion of Sixi Roast Braised Bran, that’s all.”
After weighing his appetite, Yang Wei restrained himself and ordered four dishes, "There are also eight dishes that I am good at. I eat four at lunch and four at night. It's just right. I can continue to eat other dishes tomorrow. This arrangement is a perfect balance between work and rest.”
In order to be able to eat one more dish, Yang Wei didn't even order the fragrant rice. He also liked the rice in the shop, but now he had a mission and had to be dedicated.
Like Yang Wei, Gu Xun naturally ordered dishes he was familiar with and dishes he often made, "Drunken chicken, sweet-scented osmanthus meat, chrysanthemum eggplant, and shepherd's purse leaf buns."
There were also four dishes. After Su Ruoyan carefully noted down each one, she turned around and handed the menu to Yuan Zhou, and continued to order for the next diner.
Because they were sitting close to each other, Yuanzhou didn't actually need a menu. He already heard what Yang Wei and the others had ordered, and immediately started to prepare it. Some dishes take a long time to prepare, such as Zaobotou, which takes a long time. There are also those that take a shorter time.
After preparing the dishes that take a long time to cook first, start preparing the dishes that take a short time. In just a moment, Wuhai and the others had finished ordering, and Yuanzhou moved even faster.
But no matter how busy he is, it always looks orderly and not messy at all. This fascinates Gu Xun, who can lose his rhythm if he doesn't pay attention.
In fact, it’s not that Gu Xun is not good at cooking. His so-called messed up rhythm is just that if he looks at several stoves at the same time, he is also good at it, but sometimes he will focus on one thing and miss the other. Slower here, faster there, and can’t catch up at all. superior.
It's not like Yuan Zhou. After a few stir-fryings in one pot, the lid just needs to be removed from the other pot, or the heat needs to be turned down, and then the pot can be cooked smoothly. No matter what time it is, it is always as planned and just right.
Gu Xun couldn't take his eyes off him and wanted to crawl into the kitchen to take a closer look. Not only him but also Yang Wei felt that he was indeed Yuan Zhou.
It was not the first time for him to eat in a small restaurant, and it was certainly not the first time to watch Yuan Zhou cooking. However, no matter how good other cuisines were, none of the cuisines he was familiar with were as shocking as Yuan Zhou's cooking.
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