The success of the first table of dishes greatly increased everyone’s confidence in Su Ji, and everyone felt that it was a good decision to come to Su Ji.
Then, dishes were served one by one, table by table, which really opened the eyes of the diners sitting in the restaurant.
I have truly witnessed the beauty of Chinese food and tasted the flavor of Chinese food.
In short, it’s just two words: delicious.
Some of Feng Yifan's original dishes at Su Ji have also allowed many diners to witness the strength of this chef.
For example, one table of guests ordered mirror box tofu.
The moment the dishes were served, the guests were stunned.
There are small boxes placed neatly on the plate.
On the square tofu blocks that look like small boxes, there are plump, bright red shrimps.
It really looks like a jewelry box.
The small piece of tofu is the box for jewelry, and the shrimps dotted on it look like the handle of the box inlaid with a large gem.
Add the red sauce drizzled on top.
Such a dish placed on a white porcelain plate really looks like a work of art.
After the food was served, diners hurriedly raised their phones and took very detailed photos of the dishes.
It was truly an all-round shot with no blind spots, the intention being to preserve the most beautiful appearance of this dish.
After taking pictures, when it's time to eat, use a spoon to scoop up a piece from the bottom, then use chopsticks to gently pick up a piece and put it in a small bowl.
Then when you open your mouth and slowly bite it, the moment the mirror box is bitten open, you will find very tender and juicy fillings inside.
Based on tradition, Feng Yifan made a three-color combination for the filling of the entire mirror box tofu.
Stuff various ingredients into tofu according to certain proportions.
It includes tender pork, smooth shrimp paste, soft and glutinous beans, and crispy water chestnuts.
Feng Yifan did not mix these ingredients into the tofu, but put them in tofu boxes separately as if they were food. In order to ensure that the ingredients would not flow out, he also sprinkled some starch on the inner wall of the tofu box.
In this way, various ingredients can be absorbed, and Feng Yifan also added something special.
That is the jelly. After heating, the jelly melts into soup, which can better mix the flavors of various ingredients.
This dish is really well made.
When diners take a bite and see the colorful ingredients inside.
It really feels like biting open a jewelry box, filled with all kinds of jewels and jade.
The soup that flows out of it is extremely delicious, which makes the guests quickly suck it up with their mouths.
When the friend at the same table saw his companion biting open the tofu, he simply put down the tofu in the bowl and carefully opened the lid on it.
Then fully present what is inside.
Inside the tofu box, under the shiny oily luster, there are very beautiful color combinations of red, green, and white.
When his companions saw this, they quickly took photos with their mobile phones again.
After taking the photo, my friend couldn't post it online along with the previous photos.
"Many people may not have seen Su Ji's mirror box tofu. Maybe they don't even know it exists. It's really a very beautiful and delicious dish. Chef Feng's seasoning is great. It tastes really delicious. I highly recommend it."
With the release of this dish, many Su Ji dishes have actually been released on the Internet.
Almost every diner who has tasted the dishes, taken photos and posted them online will strongly recommend the dishes they ordered.
The dazzling array of dishes really dazzles many people who cannot visit Su Ji in person.
"Oh my god, is there any dish from Su Ji that you don't recommend?"
"Yes, I feel like every dish at Su Kee has recommendations."
“How about this, all the foodie friends who have already eaten at Su Ji, please just post the dishes that you don’t recommend.”
When I saw someone say this, there were a lot of likes and comments below.
Soon, someone responded to this.
"A dish you don't recommend? How about you try another restaurant?"
When this reply was sent out, many people didn't react at first, but soon everyone understood it.
Suddenly, there was a lot of laughter and discussion on the Internet.
"Hahaha, that's a good point. If you want to see dishes that are not recommended, please go somewhere else."
"That's right, there is no dish that Su Ji doesn't recommend."
"Don't come to Su Ji, really don't come. If you come again, Su Ji will be too crowded."
"There's no room left now, please eat somewhere else."
"That's right. The line at the entrance is almost as long as the Huaicheng Railway Station."
“Hahahaha, I really don’t believe that we’ll have to queue up at the train station.”
"That's really exaggerated. At most, it can only reach the high-speed rail station."
"You're exaggerating. The high-speed rail station is farther away."
Various discussions on the Internet have kept Su Ji in the spotlight, and more people have started to think about how to arrange their time and make a special trip to Huaicheng to try Su Ji's dishes.
Many people have already taken the initiative and purchased train and bus tickets online.
While everyone is discussing Su Ji's dishes, some people have discovered one thing, that is, it seems that the ingredients used in the Su Ji dishes posted online so far are not very high-end, but basically very affordable ingredients that are easily found in the market.
After this was discovered, some people began to raise questions online.
"Chef Feng, these dishes all use very common ingredients. Does that mean Chef Feng doesn't know how to make high-end ingredients? He can only make these common ingredients?"
Faced with such doubts, there are naturally people on the Internet who refute them.
"Why can't we use ordinary ingredients? Su Ji is a small restaurant with a private kitchen. It uses affordable ingredients so that all customers can afford it. Isn't that great?"
"That's right, why do we have to use such high-end ingredients? Isn't it more amazing that these cheap ingredients can be cooked so deliciously?"
"Some people just like to find faults, as if they are so high-end."
"Yes, if you have eaten at Su Ji, you probably won't dislike the ingredients."
"They won't come to Su Ji because they are upper-class people and want to eat high-end ingredients."
"It's true. These cheap ingredients from Su Ji are not worthy of their attention."
"What do you know? The ingredients of every dish at Su Ji seem to be inexpensive, but the soup stock and various auxiliary ingredients used in each dish are not cheap at all. For example, how much does it cost to make the soup stock?"
"And the fresh mandarin fish used in squirrel mandarin fish is not cheap itself."
"Yes, and there are all kinds of fresh shrimps, which are not cheap either."
"I can only say that the ingredients used by Su Ji are basically domestic ingredients. Unlike some restaurants, they do not purchase various foreign ingredients to increase the grade."
“Whatever the level, the most important thing for a restaurant is that it’s delicious.”
"I agree. Taste comes first."
When the discussion about the prices of Su Ji’s ingredients was quite heated on the Internet.
Suddenly someone posted a photo showing a large table in a private room filled with various dishes.
At first, no one knew where it was. Everyone was guessing what place it was.
But soon, the person who posted the photo explained that the photo was taken at Su Ji, in the Qiuyue private room on the second floor of Su Ji.
This large table of dishes is an autumn banquet specially prepared by Su Ji according to the season.
As the name suggests, the autumn banquet is naturally based on autumn ingredients.
Among all the freshwater fish in autumn, the most important ingredient must be the hairy crab, which is only available in autumn.
So among the dishes served, there was a big crab meat lion head.
Likewise, there will be several dishes that use crab roe as an ingredient.
At this autumn banquet, the dish that amazed many people was the crab stuffed with orange that was served to each person.
This dish was served to the guests at the autumn banquet, and several photos were taken from every angle and posted separately on the Internet.
From the overall appearance, this dish is actually not complicated.
It's just a matter of picking out the crab roe and crab meat, and then stuffing them into a hollowed-out and carved orange.
But soon someone pointed out on the Internet that this dish was an authentic state banquet dish.
Someone then pointed out that this seemingly simple dish requires the crab roe and crab meat of a whole crab to be separated for each portion, which then needs to be stir-fried with oranges and finally stuffed into the oranges.
And the soup in the small cup that holds the orange is no ordinary soup.
The base soup in the cup is: Xiangxue wine, rice vinegar, white chrysanthemum. Boiled soup.
It can be said that each item is very particular. The wine, vinegar and white chrysanthemum are also carefully selected and are very seasonal items.
Finally, add the crab roe that was fried with the oranges back into the oranges and then put them into the cup to steam.
This is how the dish "Crab Stuffed with Orange" is created.
A state banquet dish, a seasonal dish.
It is true that when such a dish was released and people who knew about it explained in detail some of the ingredients and cooking methods, it caused a sensation on the Internet once again.
"Wow, that's amazing! Chef Feng has finally made his move."
"State banquet dishes, Su Ji can really eat state banquet dishes."
"It has been rumored before that the former chef of Su Ji was once a national banquet master."
"Yes, I know. There was an interview on TV before. It was with the state banquet chef, Mr. Zhuang Daozhong. The old man mentioned that when he first participated in a state banquet, he learned from the chef who was in charge of Su Ji at that time."
"Hahaha, the state banquet dishes have appeared, Su Ji must go and eat them."
…
Feng Yifan, who had been busy in the kitchen, was unaware that the diners who had booked a private room upstairs had posted some of the dishes of the autumn banquet online, which sparked a series of discussions and attention.
He only knew that when the third group of diners started ordering, several tables specifically asked for the dish "Crab Stuffed with Orange".
Feng Yifan looked at the menu in confusion: "What's going on? Why are so many people suddenly ordering crab stuffed with orange?"
Everyone in the kitchen was equally confused. They looked at each other, not understanding what was going on.
At this time, Ma Xiaolong took a look and said, "Master, we may not have enough crabs. Although we bought a lot of crabs, if we take all of them, we may not have enough. We also need some other dishes."
Feng Yifan was also a little bit puzzled. Why did so many people suddenly order crab stuffed with orange
At this time, it was Shi Jiahui who reminded everyone.
"Could it be that the two guests at the upstairs table posted the photos of the autumn banquet online? So many people saw it? Then everyone thought it was a seasonal state banquet dish and wanted to taste it?"
Feng Yifan was somewhat helpless: "But, there are quite a few state banquet dishes at the Autumn Banquet, right? There is also crab meat and lion's head, right? And there are some other dishes that are also well-known state banquet dishes. Why are you all focusing on crab stuffed with orange?"
In fact, it’s not that Feng Yifan doesn’t want to do it, but the main reason is that crab stuffed with orange may seem simple, but it is actually very time-consuming.
Because you need to remove the crab roe and crab meat of the whole crab, and you also need to hollow out the orange and carve it.
Another key point is that when hollowing out the orange, the white layer inside the orange must be cleaned off, otherwise the orange will retain a strong bitter taste, which will affect the taste of the whole dish when stuffing crab meat and steaming it later.
So to be honest, Feng Yifan would rather people order more crab meat and lion head.
After all, you don’t have to put a whole crab in one crab meat lion head.
Although he felt a bit of a headache, Feng Yifan still took the order and began to lead his apprentices in the kitchen to prepare.
"How about this, Ruifeng, Xiaolong, Ning Cheng and I will take charge. Senior Sister, you and the brothers will take care of the other dishes. I will take care of these crab stuffed oranges for a while. Once they are familiar with them, I will help you make other dishes."
Shi Jiahui said, "It's okay. We can handle the other dishes. You can take your apprentice to make the crab stuffed with orange. The main thing is that it takes a lot of time to remove the crab meat."
Feng Yifan nodded, and then asked his disciples to bring all eight crab dishes.
Then he started to use the eight pieces of crab and started to remove the crab meat with his three apprentices.
The first thing to do is of course to start with the crab legs. Cut off each crab leg, then pick out all the meat inside the shell. The crab claws also need to be cracked open to take out the meat inside.
Then crack the crab shell open and put the crab roe inside aside.
Then remove the crab's stomach and heart, as these two parts are not edible. The rest is to remove all the crab meat.
This process, even with tools like Crab Eight Pieces, is still very time-consuming.
Feng Yifan was quite quick and was able to clean a crab quite smoothly, with the remaining crab shells still relatively intact.
Lin Ruifeng, Ma Xiaolong and Ning Cheng found it a little difficult at first, and it took them some time to figure it out.
Later on, the speed of the three people also increased, and Feng Yifan simply left the rest to them.
Feng Yifan went back and prepared other dishes with his senior sister and the others.
With everyone's joint efforts, we finally completed the order of crab stuffed with orange.
However, Feng Yifan later told the customers that Su Ji did not have many fresh crabs, so Crab Stuffed with Orange would no longer accept orders.
Although the diners who did not order the dishes felt a little regretful, they all respected Feng Yifan's announcement.