At the beginning of lunch, Su Liancheng ordered a bowl of three-shrimp noodles for Mei Ru and a bowl of yellow croaker noodles for himself.
Mei Ru was also very curious about the three-shrimp noodles that Su Liancheng ordered for her.
After all, Mei Ru used to be Su Lanxin's secretary. She had tasted delicacies from all over the world with Su Lanxin, and had also heard Su Lanxin talk about many domestic delicacies, especially the delicacies from Jiangsu, Zhejiang and Huaiyang.
Among them, the three shrimp noodles is a bowl of noodles that Su Lanxin has mentioned many times.
According to Su Lanxin, this bowl of noodles can only be eaten in designated seasons.
If you miss the season, you can only taste it next year.
Unlike the first time Su Ji sold the Three Shrimp Noodles, it is now the beginning of May in the lunar calendar, which is the most suitable time for the Three Shrimp Noodles.
First of all, there are more shrimp roe at this time, and secondly, the fresh shrimp will be fatter.
Today's fresh shrimps were also bought by Feng Yifan from the seafood store at the farmers' market early in the morning.
The owner of the seafood store had someone peel the shrimp roe specifically for Feng Yifan, and the rest of the prawns, including the shrimp brains and shrimp meat, were peeled by Feng Yifan himself.
It can be said that the shrimps are very fresh, and Feng Yifan has already completed the cooking and preparation in advance.
After receiving the order, Feng Yifan immediately started preparing in the kitchen.
First, stir-fry the shrimps in the pan, then add the shrimp brains and shrimp roe, and stir-fry evenly, almost letting the shrimp roe and shrimp brains wrap the shrimps in the pan.
Then serve it in a small dish, together with the prepared clear soup noodles, and serve it to the diners outside.
When the noodles came, it was the first time that Meiru had seen this bowl of three-shrimp noodles.
I had often heard Su Lanxin mention this bowl of noodles before, saying how precious it was and how delicious it tasted.
But Meiru never tasted it.
This is mainly because the three-prawn noodles can only be eaten from April to May of the lunar calendar every year, which is about a month.
Moreover, the truly well-made three-shrimp noodles can only be found in some cities in the Jianghuai area.
Even restaurants like Fujinglou haven't made this three-prawn noodle for many years.
After Su Liancheng acquired Fujinglou, and Tan Xueli moved in with her team of chefs, they were still unable to make the three-shrimp noodles because none of the chefs in the team had ever eaten this bowl of noodles.
Nowadays, in the whole Huaicheng, only Su Ji can eat this bowl of "Hermes of noodles".
Looking in front of me, the bowl looked like a handful of silver hair floating in clear water, with slight oil spots and dots of green. It was really a bowl of clear and white noodles.
On the small plate next to it is a delicious orange-red dish of shrimps, with shrimp brains and shrimp meat wrapped around the surface.
The combination of this bowl and this dish really complements each other and shows such beauty.
Mei Ru couldn't help but sigh as she watched: "I didn't expect that a bowl of noodles could be made so beautifully."
Su Liancheng smiled and said, "Haven't you ever eaten at Fujinglou? Except for this bowl of three-prawn noodles, Fujinglou still has other noodles, and they should not be bad."
Meiru shook her head and said, "It's different. Look at how thin each strand of noodles is. Paired with the clear soup, it's really beautiful. At first glance, apart from the noodles, the clear soup, and the chopped green onions, you can hardly see any other colors. It's like a bowl of boiled noodles."
Hearing Mei Ru say this? Su Liancheng also looked at it carefully, and then thought of the noodles in Fujinglou.
I have to say, to be honest, the noodle presentation at Fujinglou is indeed not as beautiful as that at Su Ji.
And Su Ji uses Yi Fu noodles? The noodles are boiled, fried, and then cooked again, but the noodles in the bowl do not look greasy at all.
In comparison, the noodles at Fujinglou seem too ordinary and cannot be compared with Su Ji's noodles at all.
Now Su Liancheng understood why fewer and fewer local people came to Fujing Building.
Is it true that locals already know this? You can eat more authentic local dishes at Su Kee than at Fu Jing Lou.
Meiru slowly put the three shrimp toppings into the bowl, and then carefully mixed the shrimp meat, shrimp roe, shrimp brain and noodles, so that every noodle was covered with shrimp roe and shrimp brain.
Then, use chopsticks to pick up the noodles covered with shrimp roe and shrimp brain, which are wrapped around a fresh and tender shrimp.
Take a bite and the rich umami flavor instantly explodes in your mouth.
The sweetness of fresh shrimps, paired with light seasoning, is really a very enjoyable dish.
Slurp, slurp, Meiru couldn't stop at all. She finished all the noodles in the bowl mouthful by mouthful.
Su Liancheng watched Mei Ru finish her noodles and then asked with a smile: "How is it? Did I order the right bowl of three-shrimp noodles? In fact, there is also a dry-mixed way to eat this three-shrimp noodles? That way, the shrimp, shrimp roe, and shrimp brain are even more delicious."
Mei Ru savored the food for a moment, put down her chopsticks and said, "This bowl of noodle soup is already great."
Su Liancheng smiled and said, "For soup noodles, Su Ji should use shrimp soup to cook the noodles, so as to ensure that this bowl of soup and the three shrimp toppings can be matched well."
As soon as Su Liancheng finished speaking, Feng Yifan, who came out to serve the food, took over the conversation: "Not bad, it turns out that you, brother-in-law, know how to eat."
Su Liancheng raised his head and looked at Feng Yifan, with a smile on his face, and said, "Well, I am also running a catering company now. If I don't even know how to eat, how can I manage it? But to be honest, Su Ji's noodles are really unique. You can't eat them in many places anymore."
Feng Yifan immediately responded with a smile: "If you want to eat, you can come over anytime."
After saying this, he continued, “Many times people would say that as long as you put your heart into it, you will be able to make delicious food. This is indeed true, but the question is where is this heart put
Have you ever really understood the evolution of a long-standing dish? Is the cooking method you learned the same as the original one? Is the old method more delicious? Or is the new method more in line with modern people's tastes
So the key to being attentive is how to be attentive, not just to be attentive to doing things well. "
When Feng Yifan said this, he did not lower his voice, nor did he move closer to the table where Su Liancheng and the others were sitting.
Therefore, all the diners seated in Su Ji heard what he said.
After a brief silence in Su Ji, an old customer immediately clapped and cheered: "Well, Chef Feng is right. You have to put your heart into the right place. You have to understand the true meaning of a dish first, and then put your heart into it. Only then can you use your heart well and really make a good dish with your heart."
The other diners also nodded, and everyone agreed with what Feng Yifan said.
Su Liancheng and Mei Ru looked at each other, and both felt that it made sense.
Many times, it’s not that the chef is not attentive when cooking, but that he doesn’t put his attentiveness in the right place.
It's just like cooking skills must first start from the basics, but many chefs, in pursuit of efficiency, do not practice the basic skills seriously, but instead focus on some tricks.
Perhaps for a period of time, with some new things, we can attract some diners.
This is like some popular online celebrity stores, which rely on some eye-catching publicity to attract a lot of customers.
But when the initial hype wore off, many customers stopped going there.
This doesn't mean they are not attentive, it's just that they are focusing in the wrong direction.
Back to the taste of Su Ji’s dishes, every generation of chefs at Su Ji has to go through very rigorous basic training and also have to calm down and immerse themselves in the kitchen for many years.
Treat cooking as your lifelong pursuit, only in this way can you endure this loneliness.
Finally, after learning from the experience of predecessors and adding some of his own ideas, he was able to ensure that the taste of Lai Su Ji's dishes remains consistent and maintain that unchanging original intention.
Feng Yifan did a very good job in this regard, so Su Jinrong was very satisfied with him as his son-in-law.
The regular customers at Su Ji are also very satisfied with Feng Yifan's cooking skills.
To some older diners, his cooking skills are even better than Su Jinrong's, but no one will say it in front of Su Jinrong.
After listening to Feng Yifan's words, Su Liancheng suddenly had a flash of enlightenment.
He seemed to understand why some chefs, though seemingly working very hard, still could not make delicious dishes in the end.
Just like the current kitchen of Fujinglou, those chefs have been trained by the company for many years, have studied seriously with Chen Wei, and have all obtained company assessment and certification.
Their current performance in Fujing Building is unlikely to satisfy Su Liancheng.
It’s not that they are not doing well, but that their efforts and intentions are not in the right direction.
Su Liancheng feels that even though those chefs learned Chinese cuisine from their fathers, many of them are abroad, and when they cook Chinese food for foreigners, there will still be differences from real Chinese food.
Thinking about it this way, Su Liancheng felt that it would be a good thing to let Feng Yifan serve as the consultant.
There is no need for Feng Yifan to teach them the basics of cooking, he just needs to correct some of their cooking ideas.
From the perspective of Chinese people's pursuit of delicious food, we can make the food more in line with Chinese people's taste.
Feng Yifan naturally couldn't stay in the restaurant for a long time. After talking to everyone for a few words, he turned and walked towards the kitchen. However, when he reached the stairs, he turned around and walked upstairs quickly.
Upstairs, three little girls were in the room, lying on the bed drawing, accompanied by their grandmother Chen Yaofei.
Feng Yifan stood at the door and looked inside. Seeing three little girls drawing very seriously, he did not disturb them. He thought of asking the children what they wanted to eat for lunch later.
He turned around and walked quickly downstairs, picked up the list written by Su Ruoxi, and returned to the kitchen.
Entering the kitchen, Feng Yifan immediately started preparing according to the list.
Lin Ruifeng arrived late today. He didn't step into Su Ji Lai from the back kitchen until the second round of diners' orders came in at noon.
When Feng Yifan saw his apprentice coming in, he didn't ask any more questions and just said, "Hurry up and cook the noodles."
Hearing what his master said, Lin Ruifeng was stunned at first, then he quickly washed his hands and changed his clothes, walked to the big pot of noodles, and took over the task of cooking noodles from his master.
After the third batch of orders were sent out, Feng Yifan came back and glanced at his apprentice who seemed a little absent-minded.
"What's wrong? You look like you're in trouble again?"
Lin Ruifeng hesitated for a long time, and finally said, "Master, my sister is coming back and wants to take my parents to her place."
Feng Yifan listened to his apprentice's words, thought for a moment and said, "That's great. Uncle Lin and Auntie are getting old, so it's not bad for them to go to your sister's place and enjoy a peaceful life."
Lin Ruifeng responded: "Yes, I think it's good too. I also want my parents to have a rest."
Feng Yifan asked curiously: "Then why are you so sad?"
Lin Ruifeng continued, "But my sister wanted me to go to her place with my parents, and then she would find me a job there and enroll me in an adult college, so that I could study while working there. And since the old street was being renovated, she sold the shop."
Feng Yifan was a little surprised after hearing what his apprentice said.
From Lin Ruifeng's sister's perspective, it seems that this is indeed a good arrangement.
Her parents were old, so she didn't want them to continue their business and wanted them to go to her place to enjoy a good life. Her younger brother was already an adult, so she arranged for him to work there and get a diploma from an adult college.
No matter how you look at it, this is a good arrangement, and Feng Yifan feels he has no way to refute it.
However, this arrangement was made by his sister after all, and Lin Ruifeng obviously did not want to be arranged like this by his sister.
Feng Yifan thought about this and said, "What do you think?"
Lin Ruifeng immediately said, "I don't want to go. I want to stay here. I still have a lot to learn from you, Master. And my basic skills are not good enough yet. If I follow my sister's arrangement, my training for the past two months will be in vain. I have to start all over again."
Feng Yifan asked: "So, do you want to stay here by yourself?"
Lin Ruifeng nodded very firmly: "Yes, I want to stay and let my parents go with my sister."
Feng Yifan asked again: "Then if you stay, what are you going to do next?"
The apprentice said without hesitation: "After that, of course I will continue to learn from you, Master. I will also work hard to master the basic skills and strive to help you as soon as possible."
After hearing what his disciple said, Feng Yifan said seriously, "I want to tell you something. After Ruoruo's kindergarten is on holiday, I will probably take Ruoruo, your master's wife, and Ruoruo's grandfather with me, and follow Ruoruo's grandmother back to the countryside. We will stay there for a while."
Lin Ruifeng was a little surprised when he heard this, and didn't understand what his master meant for a moment.
Feng Yifan then said directly: "That is to say, if you stay, then you may have to support the stall by yourself, and you need to do everything by yourself."
When Lin Ruifeng heard this, he was stunned. He had never expected such an outcome.
Feng Yifan added: "The time is uncertain, but it will take at least a month."
At this moment, Lin Ruifeng really wanted to say, "Master, I can go with you," but after opening his mouth, he ultimately did not say these words.
Because Lin Ruifeng read a message from his master's eyes, that his master hoped that he could handle it on his own.
He thought about it carefully in his mind and soon realized that this was a test from his master.
Feng Yifan reached out and patted his apprentice: "Don't rush to decide, you can wait for your sister to come back and discuss it with your family. I didn't intend to let you do it alone, but I thought Uncle Lin and Auntie would help you. At least the two old people can use their experience to guide you."
When Lin Ruifeng heard what his master said, he clenched his fists and was about to agree.
But Feng Yifan stopped him: "Don't rush to agree. I hope you can think it over carefully before making a decision. Once you have made a decision, you must do it with all your heart."