As the sky gradually darkened and the lights in the shops on the ancient street came on, the entire street was already crowded with people.
Almost everyone gathered in front of Su Ji's door.
Even many shop owners on the ancient street followed the crowd and came to the door of Su Ji.
On the street in front of Su Ji's door, there are three very large round tables.
A lot of dishes have been placed on the round table.
Although it is just a cold dish, it is a carefully crafted cold dish. When placed in a set of tableware and decorated in some ways, each dish is really very beautiful.
Almost everyone in the crowd raised their mobile phones to take pictures of every dish on the round table.
"It's so beautiful. Every dish made by Chef Feng is beautiful."
"Of course, Chef Feng's presentation is always very beautiful."
"Yes, Chef Feng always decorates the dishes in a way that makes you feel like you can't eat them at first glance."
"Hahaha, it's true. If you don't look at the price, just looking at the presentation makes you feel like you can't afford it."
“But the prices are actually not that high and the taste is really good.”
"Of course, the food cooked by Chef Feng must be delicious."
"It's not just Chef Feng who makes the dishes. The other chefs in Chef Feng's kitchen also make very delicious dishes."
"Yes, I've been to Ruo Restaurant, and the chefs there are great at cooking."
"That's all because of what Chef Feng taught us."
"That's right, so Chef Feng is still the best."
…
There were a lot of people watching, but everyone didn't crowd. Instead, they always made room for people behind to take pictures.
Even under the guidance of Su Liancheng and Su Ji's waiters, as well as Feng Ruoruo and the children, there were special places for taking pictures in front of the three tables, allowing onlookers to take turns to come forward and take pictures of the things on the tables, and Feng Ruoruo and the children also distributed snacks to everyone.
"Here you go. You can have some snacks first. My dad said that you should eat some snacks first to fill your stomach. There will be delicious dishes later."
Whenever people receive snacks from Feng Ruoruo and hear her words, they always feel very warm. The little girl's innocent smile and her caring words really make people feel very comfortable, and they will consciously make way for the people behind them after receiving the snacks.
As a result, almost everyone waiting in front of Su Ji's door received snacks distributed by Feng Ruoruo and the children.
There are some naughty children who can't help but secretly take some snacks when they are distributed.
Feng Ruoruo saw it and said seriously, "Don't eat secretly. We are handing out snacks now. If you want to eat snacks, you can wait until we have finished handing out snacks."
The child who stole the snacks grumbled, "We've distributed all the snacks, so there's no more snacks."
Chen Yaofei said at this time: "No, Father Feng will ask Uncle Chen and Aunt Luo to make it for us, so don't eat it, these are for everyone outside to eat."
Yang Xiaoxi said: "Yes, Uncle Chen and Aunt Luo will make it for us. We don't want to eat these."
Tian Lang also distributed snacks with the children. She specifically distributed snacks with Feng Ruoruo, Yang Xiaoxi and Chen Yaofei because she thought it would be very fun to be with Feng Ruoruo and the others.
As expected, he saw some children secretly eating snacks. Tian Lang found the words of Feng Ruoruo, Yang Xiaoxi and Chen Yaofei very interesting.
Tian Lang smiled and warned the other children: "No one is allowed to eat secretly. You must listen to our boss Feng Ruoruo. Otherwise, Ruoruo will ask her father to cook for you."
Feng Ruoruo heard it and corrected him, "No, Sister Tian, that's not right. My dad will cook for everyone, but we can't sneak in snacks. If we want to eat snacks, we can wait until they are distributed. We will eat them well. Now we are distributing them to everyone."
Tian Lang listened to Feng Ruoruo's correction and said with a smile: "Okay, Ruoruo is right, you are not allowed to eat, and make a good fortune."
The crowd watching at the door couldn't help laughing when they heard the little girl's serious expression.
"Oh, Chef Feng's daughter is so cute."
"Yes, Chef Feng's daughter is really cute."
"I wish I had such a lovely daughter."
"That's because Chef Feng taught us well."
"Chef Feng is so busy, how can he have time to educate his children? It must be the mother who does the best job in educating them."
"Yes, Chef Feng's wife looks like a good wife and mother. She is very beautiful and gentle."
…
The people outside the door really kept praising Feng Ruoruo and her family.
The snacks were still being distributed, and at the same time, the cooking in the kitchen had entered the final stage. Feng Yifan, his father-in-law, and his uncles began to formally cook some dishes for the Three-Head Banquet.
When the cooking of the three-head banquet dishes officially started, the photographers on both Li Fei'er and Meng Shitong's sides quickly entered the kitchen to follow and shoot.
Originally, each dish in the Three-Head Banquet was actually not very difficult.
Basically, they are some classic dishes, which are also the dishes that are usually on Su Ji’s menu.
But today is a little different, because there are three large tables outside today, and they are going to entertain other people, so every dish of the three-head banquet has been enlarged by Feng Yifan, and the plates have become bigger, and more food is needed when plating.
This also means that during the cooking process, the amount of cooking required by the chef will also increase.
However, some dishes cannot be cooked in very large quantities at one time, as this may affect the taste of the dish and the dish may not be cooked through.
So Feng Yifan also thought about these things and provided a solution.
That means cooking a dish in three pots on two stoves or even three stoves at the same time.
Finally, put the three cooked pots together on a plate and serve.
The process of cooking together really tests the skills of the chefs who are cooking together.
Because we need to ensure that two or even three pots of dishes are cooked, they have to be cooked as synchronously as possible, put into the pot together, stir-fry together, and take out of the pot and serve on the plate together.
This is the only way to ensure that the overall taste of the dishes on the plate is almost consistent.
At this time, Feng Yifan naturally had to do it himself. Among all the chefs in the kitchen, there were only two people left who could cooperate with Feng Yifan: Shi Jinbin and Chen Wei.
So under the camera's capture, Feng Yifan, Shi Jinbin and Chen Wei stood in front of three stoves respectively.
The first dish that the three of them cooked together was a very simple dish: stir-fried shrimps.
The shrimps have been prepared in advance and have been washed and dried with a clean cloth.
Next, it is time to test the chef’s skills.
Stir-fried shrimps require a lot of oil, which is a real test of the chef's frying skills. The shrimps must be kept tender, smooth and chewy during the process, so they must not be over-fried.
Chen Wei stood in front of the stove. This dish was one of Chen Wei's weaknesses when he was learning to cook.
But today, he must complete the challenge to himself and keep up with the pace of Feng Yifan and Shi Jinbin.
Shi Jinbin took a look and said, "Big Brother, if you can't do it, then Yifan and I will do it."
Chen Wei was a little surprised to hear Shi Jinbin call him "Senior Brother". He turned his head to look at Shi Jinbin, then looked at Feng Yifan.
Feng Yifan could naturally see that the master was obviously a little nervous.
"Master, you don't have to keep up with us. It's okay for Master Ten and I to slow down a bit."
Chen Wei took a deep breath and said, "No, we will proceed at the proper speed."
Seeing Chen Wei so persistent, he gradually calmed down after taking a few breaths.
When everything was almost ready, Chen Wei reached out and picked up the prepared shrimp, looked at Feng Yifan and Shi Jinbin again and said, "It's OK, come on."
At this moment, everyone in the kitchen held their breath and looked at the three people in front of the stove carefully.
Feng Yifan also glanced at the two uncles and nodded, saying, "Okay, let's get started."
Next, add cold oil to the hot pan and lubricate the pan with oil several times. This process is to prevent the pan from sticking when cooking later.
After finishing, leave enough oil in the pot, and then wait until the oil temperature reaches that point while putting the shrimps into the pot.
During this process, Feng Yifan, Shi Jinbin and Chen Wei's movements were almost identical.
The movements of the three people seemed to be poured from the same mold.
The people watching in the kitchen and those filming were all a little surprised.
The entire frying process is also very time-sensitive. The heat and time must be completely controlled, and it must not be over-fried.
Almost at the same time, Feng Yifan, Shi Jinbin and Chen Wei finished at the same time.
After stir-frying, the shrimps are put into the pan again to quickly stir-fry and season. Finally, three people take out the shrimps at the same time and put them into the prepared large plate.
It was done in one go, with the three of them almost completely synchronized.
After Feng Yifan put the three portions on the plates, he quickly made some adjustments to the presentation.
After finishing, he brought the large plate of stir-fried shrimps to the serving table and called out, "Stir-fried shrimps, serve."
Su Liancheng was the first to react, followed quickly by Shi Tao.
Then the two of them carried the large plate together and brought it outside to the table.
When the dishes were served, the crowd outside instantly became excited.
"Here it comes, the first dish is here."
"Wow, that's a big plate of shrimp."
“Is this fried shrimp?”
"Yes, this is stir-fried shrimp. It's so pretty."
"It's really beautiful. But why is there such a big plate?"
“It’s really a big plate.”
…
The crowd was talking, and many people started taking pictures, wanting to record this moment.
At this time, in the kitchen, Chen Wei was really excited: "I, I'm done, really done."
Feng Yifan gave Master Uncle a thumbs up and said, "Master Uncle is still as skilled as ever."
Shi Jinbin smiled and said, "Big Brother is amazing."
Chen Wei came back to his senses, looked at Feng Yifan and Shi Jinbin and said, "Thank you."
Feng Yifan smiled and said, "Okay, let's continue."
At the same time, Feng Yifan said to the others in the kitchen: "You all should start serving your dishes as soon as possible. There are three large tables. Fill them up with dishes. No empty space should be left on any table. We want everyone to eat well."
Everyone in the kitchen responded in unison: "It's the chef."
Next, Feng Yifan, Shi Jinbin and Chen Wei also cooked the following dishes together.
It can be said that for each dish, the three people cooked separately and very stably, and they were able to achieve almost complete synchronization.
Zhuang Daozhong also stood up in the restaurant and looked from afar at the three people who were cooking each dish side by side in the kitchen.
The old man couldn't help but sigh: "Yifan has already caught up with my senior brother."
Su Lanxin had also stood up at this time, staring at the three figures in the kitchen. Her expression was a little dazed, as if she saw the busy figures in the kitchen when she was young.
At that time, the person standing in the main seat and cooking was Su Lanxin's father.
Chen Wei and Shi Jinbin are often like this, helping their father.
As for the other brothers, they all assisted on the side. Every dish can be said to be the result of the collective efforts of everyone in the kitchen.
Many years have passed, and Su Ji has changed, but what remains unchanged is that the chef in the kitchen is still as excellent.
At this moment, Su Lanxin completely accepted Feng Yifan, the new chef, from the bottom of her heart.
Su Lanxin once felt that her brother was not capable enough to be the chef.
But when she saw Feng Yifan in the kitchen today, she finally understood that her brother, who looked indifferent and not very talented, was actually a really great chef.
Only if my brother is equally outstanding could he have taught such an outstanding apprentice today.
Dishes were prepared one by one by three people and then sent to the big table outside and placed there.
As they watched the dishes being served, the crowds watching on the ancient street outside the door were all amazed.
Because each dish is very large, the portion is very generous. It feels like one dish is equivalent to four or five plates in a normal restaurant.
Of course, if it is in some big hotels, Feng Yifan’s one dish may be equivalent to ten dishes in those hotels.
As various stir-fried dishes had basically been served, everyone also saw that various dishes were also served on the other two large tables, including various dishes made with pork, as well as dishes made with various other ingredients.
What surprised everyone was that one table was filled with Chinese dishes, while the other table was filled with Western dishes.
At this point, everyone understood.
It turns out that this is what Su Ji’s three-headed banquet really looks like.
The reason why there are three large tables is because the middle one is a banquet for three people, the two tables next to it are Chinese dishes from Su Ji’s kitchen, and the other table is Western dishes from Ruo Restaurant’s kitchen.
In this way, it truly achieves the combination of Chinese and Western cultures, and also truly highlights Su Ji's unique three-head banquet.
After everyone had been waiting for a long time, the main dishes of the three-head banquet were finally served, starting with the roasted whole pig head.
After the pig's head was stewed, Feng Yifan took it out of the pot and put it in a steamer for steaming. During the steaming process, the original soup used to stew the pig's head was used, and some pre-cooked abalone and sea cucumber were added, and then stewed again and the juice was reduced.
Finally, bring out the steamed whole pig's head, surround it with abalone and sea cucumber, and pour the thickened soup on the pig's head. The first dish of the three-head banquet, "Braised Whole Pig's Head," is now ready.