The elderly people in the tour group chatted while waiting for their extra meals to be served.
Some elderly people gathered together quietly to discuss whether the photos on Su Ji's menu would be exactly the same as what the dishes looked like when they were served.
"Do you think those beautiful noodles on the menu will actually look exactly like what they say on the menu?"
“This should be different, right?”
“Why is it different?”
"Just think about it, when the menu is made, the photo taken will definitely be of a standard bowl of noodles. But when the restaurant is open, there are so many people and so many noodles with different toppings that need to be served on the table in time. Where is there so much time to prepare the dishes? So it will definitely be different."
"I agree with what Old Sun said. I also think that it's not that I don't trust Chef Feng's cooking skills, but with so many people, I'm afraid there won't be enough time to serve the food."
"You still don't believe in Chef Feng's cooking skills, right? I don't. I think Chef Feng's cooking skills are trustworthy."
Another old man said, "Chef Feng's cooking skills are trustworthy, but what about the others?"
This made the old man who had originally supported it a little confused.
While the old people were talking, the first batch of noodles had already come out of the pot, and then the waiter began to deliver the noodles to each customer according to their number plates.
When the noodles were served to the elderly people in the tour group, they were suddenly speechless.
Every bowl of noodles looks exactly like the photo on the menu.
Each dish is presented very delicately.
Maybe some of the toppings are placed a little differently, but generally it looks exactly like the photo on the menu.
Even if you compare it with the menu, especially if you cover the surface with the menu first and then slowly pull it open, it will give people the feeling that it was served directly from the menu.
The old people were stunned for a long time, and finally sighed with deep admiration.
"That's amazing. It's really amazing."
"Yeah, it's amazing that they can still maintain such a finished product under such a rush."
"It seems that everyone in Chef Feng's kitchen is a very good chef."
…
At this time, an old man shouted to the kitchen: "Chef Feng, I think your cooking skills are worthy of being served at a state banquet."
The young man at the next table, who was eating and watching videos, immediately agreed when he heard the old man's words.
"That's right, Chef Feng, once your Three-Head Banquet comes out, coupled with these toppings, it feels like it will take the domestic culinary world by storm.
No, even foreign ones can be swept away."
My companion next to me smiled and said, "Yes, it swept the world."
Feng Yifan walked to the kitchen, smiled and clasped his fists to everyone, saying, "Thank you for your kindness. Our Su Ji and Ruo Restaurant is just a small restaurant and cannot compete for any state banquet."
After hearing Feng Yifan's words, everyone present said that he was too modest.
The young man who was watching the video about the three-head banquet said, "Chef Feng, you are too modest. No one in the country can make this three-head banquet. I think you can definitely become a national banquet chef just by preparing this one banquet."
As he spoke, the young man raised his mobile phone to show the video he was watching.
Feng Yifan smiled and said: "In fact, some ordinary hotel and restaurant chefs may not be able to make "Three Heads Banquet" nowadays, but the chefs of state banquets and some top restaurants should be able to do it."
Feng Yifan was not wrong in saying this. After all, his grandfather Su Quansheng was a master of state banquets.
Before coming back to run Su Ji, he had led many people at state banquets.
So some chefs at state banquets, as well as those chefs who have retired from state banquets and entered top hotels, will still cook something to some extent.
However, to be honest, those chefs who once followed Grandpa Su Quansheng might not be able to cook better or more authentically than Feng Yifan.
At this time, an old man suddenly said, "Chef Feng, I think you should set the standard for the Three-head Banquet. What dishes should be served with the Three-head Banquet? Will there be any changes? These should all be standardized. This standard can help many people better understand the Three-head Banquet."
The old man's words reminded Feng Yifan at once.
He planned to establish a domestic restaurant rating system, but he didn't know where to start.
Moreover, he always felt that his reputation in the country might not be enough.
If we rashly take the lead in proposing a set of standard ratings for domestic restaurants, we will be questioned by many people.
But now the old man has given Feng Yifan another direction.
He could start by determining the standards for the Three-Head Feast.
This is a test, we can try to see some of the popularization processes and test some standard ratings in the future.
Moreover, it can be said that Feng Yifan is the only one in China who can make a complete three-head banquet, so no one will question it.
Thinking of this, Feng Yifan said to the old man: "Thank you, uncle. Your idea really inspired me."
Hearing this, the old man also smiled and said, "Hahaha, we are still looking forward to your standards, Chef Feng."
Feng Yifan also smiled and said, "Okay, my kitchen team and I will work hard."
Next, Feng Yifan and his colleagues continued to be busy in the kitchen.
The elderly people in the tour group tasted Su Ji’s noodles and some of the side dishes provided by Su Ji at noon, and they all praised them highly.
In particular, some of Su Ji's noodles and side dishes are adjusted according to the guests' tastes, which makes the elderly people in the tour group feel that the dishes are as delicious as when they are back home.
"I never thought that I could taste the taste of home at Su Ji."
"Yes, when I eat this bowl of noodles, I feel like I'm back home eating the hand-rolled noodles my mother used to make for me."
"It should be that when we ordered, the waiter asked us about our taste preferences and told Chef Feng, and then they made some adjustments in the kitchen."
"This is really rare. I didn't expect that in a restaurant like this, under such a tight schedule, there would be time to make such adjustments according to our different taste preferences."
…
In fact, the elderly people in the tour group didn’t know that all of this was the result of Su Ji’s practice over several months.
In addition, Su Ji strictly controls the number of customers coming in at each time in order to adjust the taste.
Of course, if you buy take away from the Lin’s shop next door, the flavors are mostly uniform and will not be adjusted according to personal taste.
However, Feng Yifan also made a balanced blend of the flavors of the restaurant next door based on the tastes of many local customers.
Since most of the takeout customers are locals, it is easy to adjust the taste according to the taste preferences of most locals.
Su Ji's business is still very busy at noon, because it is the last day of the three-day New Year's Day holiday, so tourists make a special trip to Su Ji to taste the noodles and side dishes before leaving Huaicheng.
Feng Yifan naturally adjusted the time slightly, extending the lunchtime business hours to four o'clock in the afternoon.
After seeing off the last wave of customers, everyone in Su Ji, from the kitchen staff to the waiters, felt very tired.
Even the three little girls, Feng Ruoruo, Yang Xiaoxi and Chen Yaofei, had returned from their nap.
Finally, the lunch business ended and everyone couldn't help but cheer.
Feng Ruoruo, Yang Xiaoxi and Chen Yaofei saw that everyone was tired and couldn't help cheering, so they quickly encouraged everyone.
"Come on, everyone."
“Come on, come on.”
"Everyone is so awesome, let's cheer together."
With the three little cuties cheering them on, smiles immediately appeared on everyone’s tired faces. It can be said that the atmosphere suddenly became joyful.
Feng Yifan clapped his hands to attract everyone's attention, and then said seriously: "There is one thing. I think everyone is a part of Su Ji, so when I make a decision, I should tell everyone."
Then, Feng Yifan expressed his thoughts.
"I intend to make the Three Heads Banquet a standard. When people mention the Three Heads Banquet in the future, they will definitely think of our Su Ji. And I want everyone to know that the Three Heads Banquet made by Su Ji is the most authentic. So, I decided to improve the Three Heads Banquet a little bit."
Hearing Feng Yifan talking about improvements, Shi Jiahui couldn't help but look at Su Jinrong.
You know, Su Ji's Three-Head Banquet was passed down from Su Quansheng. Feng Yifan said in front of Su Jinrong that he wanted to improve it, which did seem to be a deviation from the group training.
However, Su Jinrong did not interfere too much, but waited quietly for Feng Yifan's next words.
Feng Yifan also glanced at his father-in-law, and seeing that his father-in-law looked calm, he continued speaking.
"Before, didn't we have four banquets for four seasons? The four banquets were based on the four seasons' lion heads, and were designed based on the different lion head cooking methods for the four seasons.
My idea is to combine the Four Seasons Lion's Head Banquet with the Three-Head Banquet. In the coming time, we will make some improvements and cook it with the Su Zao soup developed by my father-in-law and me. In this way, the Three-Head Banquet can also be made different for each season, and each season must have its own characteristics. "
Feng Yifan's words shocked everyone present.
Su Jinrong did not expect that his son-in-law would be so bold. The key point was that he felt that his son-in-law's bold idea was indeed a great design.
Originally, the Three-Head Banquet was indeed difficult to integrate into the Four Seasons Banquet, because the methods of roasting the whole pig head and detaching and stewing the silver carp head were relatively fixed.
But because Su Ji had the Su Zao Tang, Feng Yifan and Su Jinrong cracked it.
The Suzhou soup is different in each season, so you can use Suzhou soup to make different roasted whole pig heads in each season.
As for stewing the silver carp head, you can also use different ingredients of the four seasons to match the fish head.
In this way, it is indeed possible to prepare four different three-head banquets in four seasons.
After Feng Yifan finished speaking about his idea, he still asked his father-in-law very respectfully: "Dad, do you think my idea is feasible?"
After hearing Feng Yifan's question, everyone's eyes were focused on Su Jinrong.
Everyone seemed to be waiting for Su Jinrong to make the final decision.
Of course, it is not difficult to see from everyone's expectant eyes that everyone hopes that Su Jinrong can agree.
After hesitating for a while, Su Jinrong smiled and said, "Hahaha, now you, Feng Yifan, are the chef. It is natural for you, the chef, to decide what to do. You don't need to ask for my opinion."
Hearing this, everyone laughed and breathed a sigh of relief.
Su Jinrong's words have already made his attitude clear.
Feng Yifan has officially taken over Su Ji, and all decisions for Su Ji will be made by him from now on.
This is what everyone expects and what Su Jinrong has always expected.
Otherwise, Su Jinrong would not have accepted Feng Yifan as his apprentice.
Feng Yifan's current achievements have completely exceeded Su Jinrong's original expectations.
Not only will he be able to take on the role of the chef of Su Ji, but more importantly, he will make Su Ji famous again and restore the glory it once had.
Su Ji is still a small restaurant on the ancient street, but Su Ji is more than just a small restaurant.
Because Su Ji has its own dishes and its own characteristics.
These things are impossible for many other large restaurants to have.
Therefore, Su Ji is Su Ji, and it is unique.
As the chef now, Feng Yifan did not stop there, nor did he become complacent just because he had reproduced the Three-Head Banquet.
He was still thinking, wondering how to go further.
He has even made an attempt to break through, and he has obviously found the direction.
Everything from now on will only be tested by time.
Real food will stand the test of time and will always be talked about by many people.
Shi Jiahui asked, "If we make it a four-season banquet, do we need to make some changes to some of the dishes?"
Feng Yifan nodded: "Yes, we will need to make some adjustments to the dishes for different seasons. Now, we need everyone to consider whether we should keep the Lion's Head Four Seasons Banquet?"
It was Shi Jiahui who spoke again: "I think we should keep it, because the three-head banquet is very time-consuming and laborious to cook, and not every diner who comes to Su Ji will order the three-head banquet. Even if you want to order the three-head banquet, you must make a reservation in advance.
But the Lion's Head Banquet is relatively simpler and can be preserved as one of our regular special banquets to attract customers."
Catherine agreed: "Yes, a reserved banquet and an ordinary banquet."
Both sous chefs said so, and everyone else thought it made sense.
Finally, everyone looked at Su Jinrong again.
However, this time, Su Jinrong said with a smile: "Don't look at me. Didn't I tell you? The chef makes the decision."
Feng Yifan smiled and said, "Okay, then let's listen to the opinions of the two deputy chefs. We will keep the Four Seasons Banquet of Lion's Head."
The people from Yang Xiaoxi and Chen Yaofei's families present also thought it would be better to keep the Lion Head Four Seasons Banquet.
Feng Yifan listened to everyone's opinions and finally made a suitable decision.
After the discussion, Feng Yifan said, "Okay, everyone should have rested enough, we should start preparing, and we need to continue working hard for dinner."
In an instant, the chefs in the kitchen and the waiters in the front hall were all on full alert.
Then the three little girls Feng Ruoruo, Yang Xiaoxi and Chen Yaofei took the lead and everyone responded to Feng Yifan in unison.
"Yes, chef."