At 3 o'clock in the afternoon, Su Ji closed its lunch business on time, and Feng Yifan immediately stopped the busy work in the kitchen.
He also walked to the door in person and explained to the diners outside.
"Today's lunch business ends here. It is already three o'clock in the afternoon. If you have not tasted Su Ji's noodles, please come back tomorrow at noon. If you want to taste Su Ji's dishes, you can come in the evening.
Let me reiterate Su Ji’s business hours: noon from 11:00 to 15:00, and evening from 18:00 to 22:00.
Thank you for your support of Su Ji. Su Ji will continue to serve you delicious food. Thank you for your visit. Please forgive us for any inadequacies in the hospitality. "
Feng Yifan finally bowed to the crowd watching on the street in thanks, and this scene was also captured by many people.
After Feng Yifan finished his final thank you speech, thunderous applause broke out on the street.
Many people have expressed that they fully support Su Ji’s rules and will continue to support Feng Yifan.
“Chef Feng, we support you.”
"Yes, Su Ji should have its own rules. We all support them."
"There is no order without rules. It is indeed better to have some rules."
"Yes, today is the first day of business. If we don't set good rules, there will definitely be trouble in the future. Don't worry, Chef Feng, we all support you."
…
Faced with the support of the majority of people, Feng Yifan once again bowed very seriously and respectfully to thank everyone.
Afterwards, the crowd on the ancient street gradually dispersed.
Some people who didn't take photos took photos in front of Su Ji's door.
Some people who planned to have dinner at Su Ji started planning their next steps.
After all, judging from the situation at noon, there might be a lot of people at Su Ji in the evening.
So everyone is thinking that if you want to have dinner, you should not walk too far in the afternoon so that you can come back for dinner in the evening.
The final bowl of noodles was so amazing that everyone was even more looking forward to dinner at Su Ji.
If lunch in the restaurant is over, the guests will leave one after another with a satisfied look on their faces.
Some customers who left the Ruo restaurant felt a little regretful when they saw that the Su Ji restaurant next door had hung up a sign saying it was temporarily closed.
"Oh, I should have gone to Su Kee and ordered some noodles."
"Yes, yes, there are so many photos of Su Kee noodles posted online, there are so many different toppings."
“Those toppings look delicious.”
"If the restaurant is really delicious, but I still want to try Su Kee's noodles."
"In fact, we should ask Ruo Restaurant if we can ask them to help us order noodles from Su Ji next door."
"Oops, I forgot. I should have asked before."
"It doesn't matter. I'm in Huaicheng with my friends anyway. We'll have several more days to play. We can come back tomorrow or the day after tomorrow when the line at Su Ji is less crowded."
"Will there be fewer people lining up at Su Ji? I don't think so."
…
Everyone looked at Su Ji and felt that it was a bit wishful thinking to expect Su Ji to have no queues.
With the last table leaving Su Ji, the lunch business finally ended.
Feng Yifan looked at the empty Su Ji and breathed a sigh of relief.
Everyone in the kitchen also breathed a sigh of relief. Today had been a very busy day for everyone.
I don’t know how many bowls of noodles I cooked
There is also cooking of various toppings, and almost everyone is busy all the time.
From 11 o'clock to 15 o'clock, a full four hours of busyness.
It really made everyone feel exhausted.
Feng Yifan walked to the kitchen, bowed earnestly to everyone in the kitchen and said, "Thank you, I really want to thank you all today. You all helped us support Su Ji and made the first day of Su Ji's opening a very successful one. Thank you all."
Seeing Feng Yifan like this, everyone in the kitchen said they didn't need to be polite.
Shi Jiahui, the deputy chef, stepped forward and said, "Chef, you don't have to be polite to us, and we won't be polite to you either. Since we are so busy today, you have to pay us more."
Feng Yifan laughed when he heard this. Although he knew that the senior sister was just joking, he still agreed immediately: "Okay, increase the salary, definitely increase the salary. During the National Day holiday, everyone must be paid three times the salary."
Shi Jiahui smiled and waved her hands: "Okay, I'm just kidding you, we don't need three times the amount in the kitchen, but the waiters in the front must give them three times the amount."
Feng Yifan said: "No, our country has regulations for the National Day holiday. We must give triple the amount. After the National Day is over, we will definitely give it to everyone."
The waiters in front were very happy when they heard Feng Yifan's words.
They work as waiters at Su Ji, and their agreed salary is 4,000 yuan a month. But if they are paid three times the salary during the National Day holiday, their salary this month will be much higher.
At this time, Su Jinrong suddenly said: "Okay, Yifan, you should go eat too."
After hearing Su Jinrong's words, everyone realized that chef Feng Yifan had not eaten. He asked everyone to take turns to eat lunch, but he himself had not eaten lunch and insisted on eating until the end of lunch business.
Shi Jiahui also said: "Yifan, you haven't eaten yet, eat something quickly."
Others also stood up and told Feng Yifan to go eat quickly.
Feng Yifan smiled and said, "Okay, don't worry, it's just a late meal. I was thinking, from now on, before we open for business every day, everyone should have lunch first, so that it won't affect the business hours."
Shi Jiahui thought this method was better, and everyone else also agreed with it.
Feng Yifan did not cook noodles or fried rice for himself. Instead, he found a few slices of bread, fried them in a frying pan with butter, then cut a few slices of pork elbow, fried them lightly, and then added some vegetables and sandwiched them between the bread slices.
When others saw how Feng Yifan ate, they couldn't help but find it amazing.
This combination is very strange, but if you think about it carefully, it is very reasonable.
The most important thing is that watching Feng Yifan do it makes everyone a little greedy.
After Feng Yifan was done, he cut the bread slices with a knife, and it immediately became two sandwiches.
He picked up a piece and smiled, saying, "This is a homemade sandwich, a combination of Eastern and Western food."
Then Feng Yifan took a big bite and it tasted really delicious.
After taking a few bites, he suddenly raised his head and saw everyone staring at him and swallowing their saliva.
Seeing everyone's expressions, Feng Yifan smiled helplessly: "Not really? This is just a simple sandwich, what are you all looking at with such expressions?"
Everyone felt a little embarrassed when they heard this.
Shi Jiahui smiled and said, "Hahaha, isn't it true that everyone is greedy just by watching you eat?"
Feng Yifan had no choice but to say, "This is just a simple slice of buttered bread with some pork elbow and vegetables. If you want to eat some, I'll give you another portion. Everyone can take a small piece and taste it."
Having said that, Feng Yifan also started to work immediately, using the same method, frying bread slices with butter, then stuffing them with the fried pork elbow, adding some various fresh vegetables, and finally cutting them into small triangles with a knife.
After finishing it, Feng Yifan brought it out for everyone to taste.
"Okay, everyone try it."
This time, under the leadership of Su Jinrong, everyone was not polite and everyone stepped forward to grab a piece.
After tasting it, the waiter was the first to exclaim: "Mm, it's delicious."
Another waiter also said: "Chef Feng's cooking skills are really good, everything he cooks tastes delicious."
Feng Yifan was praised like this and waved his hands helplessly: "Alright, stop bragging here, as if I added some mysterious ingredients. This is just a very ordinary slice of bread with butter and pork elbow. As the saying goes, this is called a combination of Chinese and Western."
Su Jinrong smiled and said, "But your combination is quite good, highlighting all the flavors."
Shi Jiahui took over and said: "And the sweet and sour sauce inside dissolves the greasiness of the pork elbow and butter and adds flavor."
After everyone's analysis, Feng Yifan really looked helpless.
"Don't analyze it, I just picked up some ingredients and made it. It's not as exaggerated as you say. If you want to eat it in the future, I can make some more for you and use it as a staff meal."
Luo Yu immediately raised his hand and said, "Okay, I want to eat."
Everyone then looked at Luo Yu, and then they all laughed.
The atmosphere inside Su Ji was still full of joy.
There are still about three hours until the dinner opening at 18:00, so naturally I have to clean the restaurant on the one hand, and continue to make various preparations for cooking dinner on the other.
During the preparation process, Feng Yifan also warned Lin Ruifeng and Ning Cheng.
"You two must follow closely and watch closely, and pay attention to some of the skills of the senior uncles. These are rare. When your senior uncles go back, they will all rely on you. There are not many opportunities to learn like this."
Lin Ruifeng and Ning Cheng were naturally also very serious, following the lead of several senior masters and watching attentively.
Feng Yifan was also among them. He worked more with his father-in-law to make some adjustments to the Su Zao soup.
At noon, the consumption of Su Zao soup is still relatively large.
Later in the evening, some cold dish platters will still have to be made with Su Zao soup.
Of course, in addition to the cold dish platters, there are also various Suzhou dishes, all of which require Suzhou soup.
When Feng Yifan was preparing the Su Zao soup with his father-in-law, he suddenly heard a strange noise coming from next door.
Then he turned his head and saw Ma Xiaolong and Chen Xu dealing with the crabs with bared fangs and claws.
I saw two people holding knives and a small frying pan and doing various attacks on the crabs.
Feng Yifan was really at a loss whether to laugh or cry.
"Hey, hey, is this how you two deal with crabs?"
Ma Xiaolong and Chen Xu turned their heads to look over here.
Ma Xiaolong asked: "Master, didn't you say that some of the dishes tonight also require crab meat?"
Feng Yifan said helplessly: "If you want to take the crab meat, can't you steam the crabs first and then take the meat?"
Then, Feng Yifan walked over and grabbed the crab that had been untied from the rope.
Then pinch the crab's back and turn it over.
Holding the crab in his hand, Feng Yifan walked to the chopping board and reached out to grab a boning knife.
Gently open the lid on the crab's abdomen, press it on the chopping board, cut it off with one knife, then knock open the crab shell with a knife, and then quickly process the fresh crab, dismembering it with just a boning knife.
The whole process was smooth and even the crab roe was specially peeled out during the process.
After everything was done, Feng Yifan pointed at the dismembered crab and said, "See? Actually, it's very simple to dismember this kind of live crab. You have to find the right parts and find a way to dismember it. Don't just use brute force. Do you understand?"
Feng Yifan's smooth movements really surprised the two of them.
It was not until they were questioned that Ma Xiaolong and Chen Xu came to their senses.
The two of them nodded and agreed: "Got it."
Luo Yu came over and said with a smile: "Hahaha, do you two feel that you are still a long way from being a master chef? So you two should practice well."
Chen Xu nodded and said, "It is indeed a long way off."
Ma Xiaolong continued, "I have used a knife to handle crabs before, but not as delicately as Master. I usually just chop them into large pieces."
Feng Yifan listened and said: "There is definitely a difference between sea crabs and this freshwater crab. The key is to preserve what needs to be preserved."
Not only Ma Xiaolong and Chen Xu, but also Lin Ruifeng and Ning Cheng felt that they had learned something new.
Feng Yifan went on to say: "Under normal circumstances, crabs don't need to be dismembered while still alive. After dismembering them, you can only make crab soup or braised crabs in brown sauce for dinner."
Seeing that his disciples were listening attentively, Feng Yifan simply said a few more words.
"Usually, to get the crab roe and crab meat, we should steam the crabs first, and then use the traditional crab eight-piece method to pick out the crab roe and crab meat, and then use them to make crab meat lion head, or other crab meat dishes."
At this point, Feng Yifan asked, "By the way, are you all familiar with the use of the Crab Eight Pieces?"
Several people looked at each other in confusion, and it was obvious that none of them were completely familiar with it.
Luo Yu laughed again and said, "Hahaha, after all this fuss, you guys don't even know how to use it? This is really embarrassing."
Chen Xu couldn't help but said, "Don't laugh, do you know how to use it?"
Luo Yu immediately said, "No, I don't need it. I'm a dim sum chef."
Luo Yu and Chen Xu's playful words also made Shi Jiahui and others laugh.
Feng Yifan could only say, "Alright, alright, when the next pot of crabs comes out, you guys can learn from me. Really, at this time of year, crab roe is used a lot, but you don't even know how to use the eight crab pieces. I really admire you."
In the following time, Feng Yifan also gave a serious demonstration to his apprentices.
Just watching Feng Yifan take out the crab roe and crab meat is really different from doing it yourself. Lin Ruifeng, Ma Xiaolong, Ning Cheng and Chen Xu also had a hard time dealing with each crab.
The whole afternoon was filled with joy as Su Ji’s kitchen prepared ingredients.