When the main door of Su Ji was opened, the crowd that had gathered at the door almost instantly dispersed to the side, making room in front of Su Ji's door.
Then, in full view of everyone, the main door of Su Ji was opened.
The door panels were taken down piece by piece, and Lin Ruifeng and Ma Xiaolong took them down piece by piece and placed them in the gap between the inner and outer doors.
Soon, the entire facade of Su Ji was finally revealed to everyone.
With such a simple appearance.
Standing outside the door, you can see that the inside is clean and tidy, with solid wooden tables neatly arranged, giving it the feeling of a very traditional old restaurant.
Then, Feng Yifan led everyone from his kitchen and walked out slowly.
Everyone lined up on both sides, and then Feng Yifan walked out from between the two rows.
After everyone stood in front of the door, Feng Yifan very seriously saluted to everyone outside the door with his fists clasped.
“Thank you all for your love for Su Ji during this period. Today is the day when Su Ji reopens after a lapse of three months.
I know that many of you here have taken advantage of the National Day holiday to come from all over the country just to support an ordinary chef like me and to support our old shop which has only been passed down for a few hundred years.
Here, I, Feng Yifan, as the sixth generation chef of Su Ji, lead the Su Ji kitchen staff to express my gratitude to you all. "
Afterwards, led by Feng Yifan, everyone saluted to the crowd outside the door.
This was also what Feng Yifan discussed with everyone.
According to the etiquette of some Western restaurant openings, it may be necessary to bow to express gratitude.
However, Feng Yifan felt that bowing to express thanks was still a bit Western, so he used the traditional Chinese etiquette of clasping fists and bowing to thank the guests.
After clasping his fists and bowing, Feng Yifan stood up again and continued speaking.
"Su Ji is still the same ordinary little restaurant as before, so we still stick to our rules.
Su Ji still doesn't do breakfast because they really don't have enough staff. If you are curious about the morning tea in Huaicheng, I recommend you to go to Fujinglou. The morning tea there is still very rich in Huaiyang characteristics, and I believe everyone will be quite satisfied.
For lunch, Su Ji still mainly serves noodles and fried rice. You can order some side dishes. The various toppings for the noodles have different prices. You can choose according to your preferences. I assure you that the toppings for the noodles are absolutely freshly made.
For dinner, Su Ji will cook dishes and you can order them. You can also dine in on the first floor. As long as it is on the menu, everyone can order it. My team of chefs and I will do our best to prepare delicious dishes for you.
Of course, there are four private rooms on the second floor of Su Ji, each of which can seat 20 to 26 people. The private rooms have a certain consumption level and only accept banquet reservations, so if you want to go to the private rooms on the second floor to taste Su Ji's banquet cuisine, you need to make a reservation in advance.
This is the same as the restaurant next door. We also want to ensure that the ingredients are fresh every day. Thank you for your understanding.
That’s all for the introduction. Thank you all again for coming from afar to support us. Su Ji is now officially open for business. Please queue up in an orderly manner. ”
After Feng Yifan finished speaking, applause broke out among the crowd on the street.
Then the ribbons prepared in advance were taken out, and Feng Yifan stood behind the ribbons with everyone. Even the three little girls Feng Ruoruo, Yang Xiaoxi and Chen Yaofei stood next to Feng's father.
Everyone used scissors to cut the ribbon, officially announcing the opening of Su Ji.
Bang bang bang.
The sound of the salute startled the three little girls, and they quickly hid in Father Feng's arms.
But then, the three little girls found it very interesting to see colored paper falling from the sky.
Then, the three little girls jumped together at the door to catch the falling colored paper. The people on the street thought they were really cute and interesting.
Feng Yifan let the children play for a while, and then called them to his side.
"Okay, we are officially open, and we are going to have everyone line up properly. Ruoruo, Xixi, and Feifei, the three of you will stand together at the door and supervise everyone lining up, okay?"
Hearing this, the three little girls Feng Ruoruo, Yang Xiaoxi and Chen Yaofei immediately agreed: "Okay."
Then, Feng Yifan asked the others to go in first and start preparing in the kitchen. He stayed at the door to direct the guests, allowing everyone to line up to enter. He also personally pulled up a horizontal band at the door, prohibiting anyone from cutting in line or jumping the queue.
"Thank you for your cooperation. There are indeed a lot of people here today, so please line up properly. We will enter from the east side, and the west side is the exit. Thank you for your cooperation."
The reason why the crowd is arranged to queue up on the east side after entering the door is because Su Ji is close to the east street entrance. In this way, if they queue up on the east side, it will not affect the business of a large number of other shops on the west side of the ancient street, and they will not be blocked at other people's doorsteps.
Even though Feng Yifan had anticipated and prepared for this, he still felt a little helpless when he saw the queue extending all the way outside the ancient street. The key point was that it was obvious that the queue was still increasing.
Faced with this situation, Feng Yifan could only tell his parents and then hurry in to prepare.
After hearing what their father said to their grandparents, Feng Ruoruo, along with Yang Xiaoxi and Chen Yaofei, quickly expressed their opinions to their father.
"Dad, go ahead. Ruoruo will help you supervise everyone to line up properly."
"Dad Feng, Xixi will also help."
"Father Feng, and Feifei."
Feng Yifan turned his head and looked at the three little girls, smiling and saying, "Okay, thank you, my three good daughters. You must be careful not to be bumped into by others. If you really meet someone who doesn't line up properly, tell your grandparents."
The three little girls nodded and agreed.
Feng Yifan also clasped his fists to the crowd and said, "Thank you for your understanding. I will go to the kitchen now to speed up the process. Please don't worry."
The people in the queue were all happy and expressed their understanding.
Some people even joked, "Chef Feng, please come in quickly, we are all waiting here."
Feng Yifan quickly returned to the restaurant. At this time, all the tables in the restaurant were already full, especially the row in front of the kitchen, which was even more crowded.
Feng Yifan also did some sorting so that everyone wouldn't be crowded inside.
Afterwards, Feng Yifan entered the kitchen and started to work with everyone in the kitchen.
The first batch of customers who came in have already placed their orders one after another.
When everyone saw Su Ji’s lunch menu, they were all very surprised.
Previously, Feng Yifan said outside the door that there would only be noodles, fried rice and side dishes for lunch, which made many people feel that there might not be much to choose from at lunch.
But when they saw the menu, everyone realized that they had really underestimated Chef Feng's abilities.
Just the noodles provided, with all the toppings to choose from, there is actually an entire page of toppings to choose from.
Common dishes like "Eel Noodles", "Beef Noodles" and "Lion's Head Noodles" are no longer very new.
There are also some toppings that many people have never tasted.
For example, there are several kinds of yellow croaker noodles, such as pickled yellow croaker, yellow croaker slices, yellow croaker tofu…
Looking at the entire page filled with various noodle toppings, the first group of diners who came in were really a little hesitant. What kind of toppings should they choose
At this time, Su Ruoxi saw that the guests were hesitant and confused, so she introduced them to everyone with a smile.
"Everyone, the various noodle toppings in our restaurant are all very delicious. If you want to try more flavors, I suggest you choose a combination of toppings, which are also more affordable. Of course, the most delicious toppings are definitely the various river seafood toppings.
For example, there are several types of noodles with yellow croaker toppings, and some noodles with fresh shrimp. Of course, the most popular one nowadays is definitely crab roe noodles. You can choose any combination you like. "
Then, Su Ruoxi also made recommendations to some people, so that the first batch of guests who came in quickly made their choices.
After the orders were taken, Feng Yifan and others in the kitchen quickly started to get busy.
As for noodles, cooking them is not a complicated task. The only difficult part is the topping.
For example, the topping for yellow croaker slices requires fresh yellow croaker that has been killed and cleaned, and the fish meat is removed and sliced into thin slices of even thickness. The fish bones are used to make the soup, and finally, after the cooking is complete, the fish slices are added.
Everything is going on at the same time. After the noodles are served, the cooked fish fillets and soup are poured into the bowl of noodles.
At the same time, bowls of noodles were quickly completed and sent out from the kitchen.
Of course, in addition to these things, some people will order some side dishes.
The side dishes include both meat and vegetarian dishes, and are basically cold dishes.
The most eye-catching part is a series of side dishes named "Suzhou-style".
For example, Suzhou-style pork elbow, Suzhou-style chicken, Suzhou-style duck, separate Suzhou-style chicken wings, duck wings, duck feet, and various Suzhou-style duck gizzards.
The diners were very curious about these side dishes, so some of them ordered them.
When the customer asked for an order, Su Ruoxi also gave a recommendation.
"In fact, if you want to try our side dishes, you can order a Suzhou-style meat and vegetable platter, which is more affordable. It contains a variety of Suzhou-style side dishes. Don't worry, all of them are freshly made today, so you can order whatever you want."
After hearing the boss lady’s recommendation, the customer followed her recommendation and ordered a Suzhou-style platter.
Of course, some guests who come in groups of three or five will naturally order some drinks after ordering the platter.
Su Ruoxi gave another recommendation: "We at Su Ji are cooperating with the rice wine shop on the ancient street. The rice wine here tastes very good. If the ladies don't like spicy wine, you can order a small pot of sweet rice wine, which is also very delicious and suitable for drinking in this weather."
Compared to other waiters who were still a little stiff, Su Ruoxi's greetings were obviously more natural.
Especially her knowledge of some dishes is really beyond the reach of the hired waiters.
Even Su Liancheng didn't know as much about many noodle toppings as Su Ruoxi.
Especially some old customers of Su Ji, when they come, they will report some very personal preferences and local characteristics that sound like underworld jargon when ordering toppings.
At this time, Su Liancheng was also a little confused.
It still requires Su Ruoxi to come personally, or Su Jinrong to come forward to take the order.
"Ruoxi, give me a light, large, double green, wide soup, no spicy, pickled yellow croaker and crab roe double order."
This series of words really made the restaurant quiet for a moment.
Everyone looked at the old man who reported it, and they didn't quite understand what this meant.
Su Ruoxi smiled and responded: "Okay, Uncle Zhang, please wait a moment. I'll write it down for you and ask Yifan and the others to make it for you right away."
Old Zhang smiled and said, "Hahaha, good, Su Ji is indeed the one that can satisfy me."
After Su Ruoxi placed the order, Feng Yifan's voice was heard from the kitchen repeating the order.
"Sour cabbage yellow croaker and crab roe double code, lightly picked, well-raised, double green, wide soup, no spicy."
Su Ruoxi also responded loudly: "Yes, it belongs to Uncle Zhang."
Feng Yifan responded again: "Okay, right away."
After this correspondence, the diners in the restaurant finally came to their senses and couldn't help but think that this correspondence was really interesting.
Some diners couldn't help but whisper to each other and have a discussion, guessing what it meant.
Seeing everyone talking about it, Old Zhang smiled and explained, "These are some terms used when ordering noodles with toppings. They are designed to let the chefs in the kitchen know what the customers ordered and what their requirements are for a bowl of noodles."
Then, Old Zhang also became excited. He and Su Ruoxi ordered a small dish of Suzhou-style pork elbow and a pot of wine. He continued to drink the wine and gave some scientific knowledge to others.
"The so-called double code means I want double the toppings, light pick means less noodles, big yang means the noodles are cooked softer, double green onion means twice the chopped green onion, wide soup means more soup, and no spicy means no spicy."
After listening to the old man's explanation, everyone was a little surprised.
I didn’t expect that a bowl of noodles would have so much to pay attention to.
But even after listening to it once, most people still don’t know how to point it out.
Of course this is not important, because Su Ruoxi will ask the waiter when taking the order.
The business was going on in full swing inside, and guests at each table were eating one after another.
When the noodles were served, diners felt that the trip was well worth it just by smelling the aroma of the toppings.
Some diners will then taste the soup base of the noodles with a spoon first.
The rich soup base is really delicious, but not too salty.
A spoonful of soup can instantly whet the appetite of the guests.
Then he started to taste the toppings, and then he slurped up the whole bowl of noodles along with the toppings in big mouthfuls.
After finishing a bowl of noodles, when I put the bowl down, I felt a little unsatisfied.
After sitting for a while, the diners got up and left with a satisfied aftertaste, giving their seats to those waiting in line behind them.