It was almost noon and Su Ji had not yet officially opened for business, but there were already quite a few people waiting at the door.
Today, Su Ji is really very famous in Huaicheng, and many people from Huaicheng come here every day.
This is partly because Su Ji is well-known and everyone wants to come and taste Su Ji’s food.
More importantly, Su Ji’s products are really good and cheap, especially if you come here at noon to have a bowl of noodles or fried rice, it is really worth the money.
Noodles have many different combinations, and fried rice also has many varieties to choose from.
So first of all, many people from the surrounding area will come here to have lunch at noon, and with the addition of some people who come here because of its reputation, Su Ji will seem very crowded every day.
Of course, for many locals, especially those living near the old street, knowing that the old street is about to be closed for reconstruction, they feel that coming to Su Ji will mean eating less every day.
Finally, Feng Yifan was ready and it was already 11:30 in the morning.
Su Ruoxi changed the sign at the door to "Open".
When they saw the sign changed, the crowd waiting at the door almost instantly rushed into Su Ji. After finding a seat and sitting down, they started clamoring for orders.
"Boss, give me a bowl of shredded eel noodles. Add more chopped green onions. The shredded eel should be separated. Also, give me an extra portion of noodles."
"Boss lady, please give me a plate of fried rice and a plate of lion's head."
"Boss lady, give me a bowl of beef brisket noodles."
"Madam boss, I want a bowl of three-prawn noodles."
"I want a bowl of noodles with catfish, tofu and lion's head."
"A bowl of yellow croaker noodles, no chopped green onions, and one serving of noodles."
…
As diners clamored for their orders, Su Ruoxi quickly began to record them on the list, matching the numbers one by one, and distributed the number plates to the customers who had ordered.
This is also because there are too many guests recently, so Su Ruoxi came up with this idea and did it together with her mother-in-law.
With the number plate, you can check the bus according to the number and there will be no problem of getting on the wrong bus.
After the first batch of number plates were distributed, Su Ruoxi immediately took the list to the back kitchen.
In the kitchen, Feng Yifan received the order and quickly started to prepare. He put the noodles into the pot first, and then added various toppings. Then he quickly made fried rice.
It can be said that when cooking the first batch, Feng Yifan used almost all his time, not wasting even a minute or a second.
About half an hour after the first batch of diners placed their orders, the orders were delivered one after another.
While the first batch of diners were eating, the second batch of orders came in.
Feng Yifan has to continue to be busy in the kitchen. During this process, he can always adjust the time to ensure that all orders can be served in time.
Of course? The most important reason was that Feng Yifan spent the entire morning preparing the ingredients.
When all the ingredients are prepared, a lot of time can be saved in the production process.
And in the time saved, you can also cook other things.
For example, while cooking noodles, you can make fried rice or cook the toppings.
In order to arrange the various processes properly, one must have a good understanding of the entire production process of each dish, and know to what extent the noodles should be cooked and how much time it will take.
And the cooking of the toppings? How long do they need to cook, and then at what point do they need to be seasoned.
And how much time does it take to cook a serving of fried rice
All of this is based on precise time control. Feng Yifan will be like a robot, constantly operating according to the prescribed time to ensure that everything in the kitchen is in order.
Zhao Daxia often stood at the door of the kitchen, looking at Feng Yifan who was busy alone in the kitchen, and couldn't help but sigh.
"Boss, you are really amazing. You can do so many things at once."
Feng Yifan took a break from his busy schedule and responded to Zhao Daxia: "It's nothing. As long as you master these processes and can calculate all the time accurately, and the heat must also be accurately calculated, then it will be easy to do. The key lies in your control over the cooking process."
As he spoke, Feng Yifan took out the cooked noodles and put them into a bowl, while chopped green onions and soup were prepared according to the order.
Then the topping is served, or poured directly on the noodles, which is called topping.
Or you can serve it separately in a small plate and place it aside. This is called "crossing the bridge."
After hearing Feng Yifan's introduction, Zhao Daxia couldn't help but praise him: "You are so professional, boss. I really like watching you cook, especially when you introduce it while cooking. It really feels very cool."
After Feng Yifan finished packing, he smiled and said, "That's great. If the restaurant business doesn't do well in the future, I will do a cooking show specifically for others to watch. It will also be a good career. It will be much easier than what I have now."
Zhao Daxia laughed when she heard this: "Hahaha, boss, are you willing to give up such a good business of yours?"
Feng Yifan thought for a moment and said, "Well, I really can't bear to let her go. The key is that if that happens, Ruoruo will definitely be unhappy."
Zhao Daxia was stunned at first, then she laughed and said, "Hahaha, right, if that happens, Ruoruo will lose her job of delivering menus, and that will really make things less fun."
Feng Yifan smiled and nodded: "So we still have to run the restaurant."
After saying that, Feng Yifan put the noodles and fried rice on a large tray, then carried the tray out to serve the meal.
This time, as soon as Feng Yifan walked out of the kitchen, the restaurant suddenly fell silent. Then, no one knew who started the applause.
Feng Yifan was a little confused by the applause.
What is going on
Why did it suddenly malfunction
After the thunderous applause, someone in the restaurant stood up and said, "Chef Feng, you are really amazing. You didn't participate in the cooking competition, but ended up affecting the entire competition."
Feng Yifan still delivered the order first, and then asked curiously: "What does this mean?"
Zhang Fenglin, who came to lunch with his father, stood up and said, "At the Fujinglou competition that day, many people failed because of imitating you. Your influence is really huge."
Hearing the voice, Feng Yifan turned his head to look at Zhang Fenglin, then looked at Zhang Maosheng who was sitting next to Zhang Fenglin.
Some people asked curiously: "Is it that exaggerated?"
Zhang Fenglin smiled and nodded: "It's not an exaggeration at all. Many people really failed because of imitating you. I was there. The first group of chefs who went up were all trying to imitate your cooking process, but they all failed. We were almost eliminated from the first group."
Then Zhang Fenglin explained it in detail to some diners in the restaurant.
After listening to everyone's stories, Feng Yifan was at a loss whether to laugh or cry: "Why do you want to imitate my cooking movements? Those movements are my habits, not standards."
Zhang Fenglin shook his head and said, "No, Yifan, have you forgotten that the first lesson that Master taught us was standing posture?"
After being reminded by his senior brother, Feng Yifan really came to his senses.
It’s true. When he first came to Su Ji to learn cooking, the first lesson was how to stand in front of the chopping board.
When he was teaching Lin Ruifeng, he corrected him many times about his standing posture when cutting meat in front of the chopping board.
But then Feng Yifan asked curiously, "As a chef, isn't standing posture a basic skill?"
Zhang Fenglin said with a bit of a smile: "Maybe it's just basic skills for you."
At this point, Zhang Fenglin was somewhat helpless: "Nowadays, many chefs are not as strict with themselves as before. Their movements are not very appropriate, so they will imitate you, and end up embarrassing themselves at the competition. It's a pity that no one takes it seriously now."
This is the current situation of the domestic cooking industry. In the past, being a chef required a solid and strong waist.
Because as a cook, you need to stand for a long time, so you need a solid and strong waist to support yourself.
So when you first start learning to cook, the master will ask you about your standing posture and he will be very strict.
This is also the reason why many people who studied cooking in the past were eliminated from the very beginning because they could not bear the hardship.
But nowadays, many chefs are latecomers and may not even have received systematic training. Many culinary schools do not emphasize this point.
The result is some chaos in the culinary industry today.
He actually made a fool of himself by imitating Feng Yifan's basic moves during the competition.
After hearing what his senior brother said, Feng Yifan smiled helplessly: "It seems that I have done a good thing. I let everyone know that being a chef is not that easy. Some basic skills still need to be picked up. Otherwise, wanting to become a good chef is probably just a foolish dream."
Zhang Fenglin and most people in the restaurant nodded in agreement.
Zhang Maosheng also spoke up at this time: "The reason why cooking is called cooking is because it is also an art, the art of cooking. If you want to make cooking an art, you need solid basic skills. This should be applicable to any industry."
Mr. Tang Zhuochen, who came to eat lunch today, said: "So Yifan has re-established the benchmark for the culinary industry, letting those chefs understand how difficult it is to become a true master chef."
After hearing what the two old men said, Feng Yifan quickly waved his hands and said, "No, no, two old men, please don't flatter me. I'm just a chef now. I'm not a culinary master. I really can't be called that. As long as everyone likes the food I cook, I'll be satisfied."
After hearing these words, people immediately praised him: "Chef Feng is really amazing. He is able to remain calm and composed."
Feng Yifan didn't know whether to laugh or cry: "You guys, are you not going to let me talk? Fine, I'll go back and continue cooking. Let's order first."
After saying that, Feng Yifan trotted away from the scene.
I felt that if I continued to stay, I would probably be praised to the skies by the people in the restaurant.
When I returned to the kitchen, Lin Ruifeng was already busy in the kitchen.
Feng Yifan is very satisfied with Lin Ruifeng now. He can endure the hardship, take the initiative to work, and does not forget to practice basic skills, which are the basis of becoming a good cook.
The master and the disciple did not say much. Feng Yifan checked the menu and reported the items that had been ordered.
Lin Ruifeng listened, responded to each one, and began to prepare.
Although Lin Ruifeng is still at the basic stage, he cannot cook alone, but he can still help his master with many things.
In the restaurant in front, people were still discussing the competition.
Everyone still has a lot of expectations for the upcoming game.
"Those who make it to the top 16 are all very strong."
"Yes, I think they are all very good, especially our Chef Zhang, who got full marks and advanced. I think Chef Zhang has a chance to win."
Zhang Fenglin waved his hands when he heard this: "I just happened to be good at cooking two dishes. I'm still a long way from winning the championship. I still need to work hard."
The diners in the restaurant immediately encouraged: "Come on, Chef Zhang, you will be fine."
"That's right. After all, he is Chef Feng's senior brother. We can't just lose so easily."
"With Chef Feng here, we will definitely win."
Zhang Fenglin smiled and said, "It is precisely because I have a junior brother like Chef Feng that I am so nervous. I am afraid that I will not do well and embarrass my junior brother and master."
Su Jinrong said, "No, you are fine."
Zhang Fenglin quickly stood up and bowed to his master: "Thank you, Master. With your encouragement, Fenglin will definitely do his best to enter the finals."
Zhang Maosheng was quite serious with his son: "Don't be proud, you have to do well, and the key is to remember what Yifan said before, you must lay a good foundation."
Zhang Fenglin responded to his father seriously: "Dad, don't worry, I will definitely do my best."
Zhang Maosheng was very satisfied with his son's serious answer.
Once upon a time, Zhang Maosheng wished his son could be like this, but his son was young and rebellious at that time. Now his son has become a father and has truly assumed the responsibilities of a father.
Zhang Maosheng felt very relieved at this moment.
In fact, Zhang Maosheng had another idea. He hoped that his son could return to Su Ji and work with Feng Yifan to make Su Ji bigger and better.
However, although he had such thoughts, Zhang Maosheng never spoke them out loud.
The reason is simple, because Zhang Maosheng understands that his son may not be qualified enough to be a chef at Su Ji.
Even though Lin Ruifeng is the apprentice at Su Ji, everyone knows that Lin Ruifeng is not actually qualified to be the chef for the time being. The fact that he can occasionally cook is just some training given to him by Feng Yifan.
In Su’s kitchen, the only person who can properly cook is Feng Yifan.
Only the dishes cooked by Feng Yifan can make Su Ji's business so prosperous and make so many people willing to queue up every day.
Thinking of this, Zhang Maosheng could only give up the idea.
He can only hope that his son will continue to work hard. If he can become the menu chef of "Chinese Cuisine" this time, it will be considered that Zhang Maosheng has fulfilled his expectations.
Thinking of this, Zhang Maosheng looked at his son and suddenly smiled: "I should be content, my son is already very good."
Zhang Fenglin was a little confused by his father's sudden words.
Instead, Su Jinrong smiled and patted Zhang Fenglin: "Okay, your dad is finally satisfied with you."
Zhang Fenglin turned his head to look at his master, then looked at his father. Seeing his father's smiling eyes, he finally understood that he had gained his father's recognition.
He smiled at his father and said, "Thank you, Dad."