Chapter 220： 4 types of lion heads
Chapter 222 Four kinds of lion heads (second more)
Lion head, speaking of it, is a well-known dish, and it is also something that has different practices across the country.
Where did the lion head come from? Which type of cuisine does it belong to? There are also different opinions.
But one thing is certain, there is indeed a big difference in the practice of lion heads between the north and the south. And the lion head of Su Ji may be regarded as a relatively ancient and independent inheritance.
The most common lion head, most of the saying is that water chestnuts must be put, and it is also commonly known as "horse hoof" in some places.
However, in the lion head inherited by Suji, water chestnuts are not necessary. Suji will mix in some other ingredients to improve the taste and relieve the lion's head.
Feng Yifan stepped into the back kitchen, and the apprentice was already eager to try.
Lin Ruifeng knew that Master would definitely cook a big dish, and this was also an excellent opportunity for him to learn.
Seeing the appearance of his apprentice, Feng Yifan smiled and said, "It seems that you are ready?"
Lin Ruifeng was stunned for a moment, and then said, "Yes, I am ready for Master."
Feng Yifan went on to say, “It’s useless if you’re ready, because you don’t have a chance to intervene today. The lion’s head dish is actually very particular about the texture, so it’s best to cook it alone.
Hearing Master said to make a lion head, Lin Ruifeng is actually no stranger.
In the back kitchen these days, Lin Ruifeng would see Master making lion heads every day, but just looking at it with his eyes, he already felt the difficulty of this dish.
Maybe in many places where you don't know how to make lion heads, you will directly beat the pork belly into mashed meat, and then make it like that.
But in fact, the lion head cannot and can be made by whipping the meat, and the lion head must be cut with a knife.
Moreover, Suji’s lion head is to separate the fat and lean meat first, and then dice the fat and lean meat separately.
Mix according to the ratio of fat six to thin four.
And in the process of knife cutting, although the diced meat is cut to the size of soybeans, the fat meat must be cut slightly larger than the lean meat. This is really a test of knife skills.
At least Lin Ruifeng had watched for so many days, and he believed that he still had no way to accurately cut out qualified diced meat.
Today, Feng Yifan still works in front of his apprentices.
Choose the five flowers on a piece of pork ribs.
Next, the pork belly needs to be sliced layer by layer, and all the fat and lean meat should be sliced.
This process is not only a test of knife skills, but also a test of patience. The process of film-forming is very cumbersome.
Then you need to cut the lean meat and the fat meat into small cubes respectively, and the small meat cubes the size of soybeans must also be carefully cut.
Finely chop the green onion and ginger. Here, we also need to chop, and we need to chop smaller and finer. Cut these and put them all in a metal basin.
The seasoning is actually very simple, salt, pepper, cooking wine, add some water starch.
The rest is a process of whipping. In this process, the diced meat is first whipped clockwise into a ball, and the next is a time when the chef's skill and strength are very tested.
This is the process Lin Ruifeng remembers these days.
But today is different.
After Feng Yifan cut the diced meat and minced green onion and ginger, he did not directly season and beat, but prepared some other top ingredients.
First of all, it is the more familiar water chestnut.
Then there are lotus roots. The lotus roots Feng Yifan uses here are not local, but Miancheng lotus roots that he specially purchased.
It can be regarded as the most famous kind of lotus root in China.
This kind of lotus root is known as: raw food is like autumn pear, cooked food is like chestnut.
In fact, it is not the lotus root production season at this time, so the lotus root in Feng Yifan's hands is not the most seasonal lotus root in Miancheng, but it can be used to make lion heads.
In addition, Feng Yifan also prepared catfish, mussels, shrimp seeds, a few lotus leaves, a salted egg yolk, and some slightly broken rice grains.
All this was prepared, and the water chestnuts, lotus roots, and washed mussels were all cut into cubes.
Next, Feng Yifan divided the original meat filling into four parts and placed them in four metal basins.
Then finally began the formal production.
In the first pot, minced green onion, ginger, salt, pepper, cooking wine, and water starch were added to the meat filling, and then diced mussels and diced water chestnuts were added, and then began a very laborious whipping.
Slap, slap, slap...
After the stuffing is stirred into a dough, it must be beaten up and beaten.
Lin Ruifeng was just watching from the side, and he already felt the power of Master.
After the beating is completed, some oil is stained on the surface of the hand, first pinch a part of the filling, and then pinch the salted duck egg prepared in advance.
Take the salted duck eggs as the heart, and put the fillings on the outside. Dip some starch water on the palms of your hands and slowly roll them into big meat balls. Put them in boiling water and boil them to shape. At the same time, the impurities in the meat are cooked.
While boiling, Feng Yifan started another pot on the stove next to him. First put rock sugar in it, add a little bit of water, slowly melt the rock sugar over a low fire, and then continue to burn it on a low fire until the sugar in the pot starts to change color.
Lin Ruifeng stood aside and understood that Master was going to make sugary colors.
This is the usual way of hanging the color for braised braised rice. Of course, it is easier to use red yeast rice for coloring.
But Feng Yifan obviously didn't plan to do that. He just had to fry a sugar color first, and then mix the braised sauce, which is very similar to the way of braised pork.
During the frying process, Feng Yifan started his small class again.
"Please pay attention to the fried sugar, don't stir it in a hurry, just push it slowly with a spoon, and then slowly wait for it to melt completely, and then you must be patient, slowly, and push it in one direction little by little. Let's go to stir fry."
Naturally, Lin Ruifeng hurriedly was very serious. Looking at the iron spoon in Master's hand and slowly pushing it, the sugar in the pot gradually changed color.
It slowly turned yellowish-brown, slowly turned into a slightly dark brown, and began to bubble.
Feng Yifan started adding water and other ingredients and said, "Have you seen it? That's it. If you are making braised pork, you should either add the meat and stir fry at this time, or pour in the sauce and stir well. Pour out later."
Lin Ruifeng stood on the side and took down the master's narration and production process very seriously.
Feng Yifan didn't fill up the fried sugar, but immediately added other ingredients to make a pot of braised sauce in China.
After seasoning the braised sauce, pour it into a small casserole and cook on a low heat. Then put the boiled lion head into it, so that the first braised sauce is complete.
For the second lion head, repeat the previous steps, but this time add chopped lotus root, stir and beat.
After the lion's head is formed, it is still put in white water and boiled a little to set the shape, and some impurity foam is boiled out, and then it is fished out.
Next to Lin Ruifeng’s surprise, Master let the lion’s head cool a bit, smashed the rice grains before rolling on to a layer, and steamed them in a cage filled with lotus leaves.
Standing on the side, Lin Ruifeng, seeing Master wrapped the lion's head with rice grains with his hands, he was also amazed at Master's "relentless iron hand".
Feng Yifan smiled and said when he started steaming, “I’m actually a wrong demonstration. If you want to do this, it’s better not to use my method. We can soak the meat overnight and soak the blood in it. Just make it and it can be steamed directly."
After hearing this, Lin Ruifeng nodded in a daze, still shocked in his heart. As expected, Master always has a way to work around.
The next one is to mix with the puree of catfish and put it into the prepared chicken broth to braise, showing the original braised cooking method.
For the first three, Feng Yifan added water chestnuts, and this last Feng Yifan only used shrimp seeds.
After being beaten and beaten, it is first boiled in boiling water, and then put in a broth made of pig skin and pork bone, and then simmered.
So far, four different lion head practices of "broiled, steamed, stewed, and braised" have been presented on the fire on the back kitchen stove respectively.
The scent came out slowly and filled the whole back kitchen. It was really a gathering of various scents. Lin Ruifeng couldn't help but swallow. It felt that the four lion heads Master made this time would definitely be very delicious.
While waiting for the lion head to mature, Feng Yifan chatted with the apprentice standing aside.
"Ruifeng, do you have any insights after seeing this this time?"
Lin Ruifeng thought about it seriously and said, "Master, this time you made four lion heads, but you used four different methods and added four different ingredients, which really surprised me."
Feng Yifan smiled and asked, "Is it just a surprise?"
Lin Ruifeng went on to say: "There is still a shock."
Feng Yifan waved his hand: "What surprises, shocks, needless to say, I just want to ask you, have you learned something from this lion head production?"
When Lin Ruifeng was asked this way, he fell into a period of serious contemplation.
After a long time, he slowly said: "I feel that many times in cooking, it really requires a lot of care and every step that seems tedious, but if you want to present the dishes in the best condition, you must take every step. Do it all."
Then thinking of the lion head steamed with lotus leaves, Lin Ruifeng added: "Also, the back chef may encounter various accidents, and you must know how to adapt."
After listening to the apprentice's words, Feng Yifan smiled and nodded: "Yes, Ruifeng, you are really making rapid progress."
After the compliment, Feng Yifan said again: "However, you have forgotten the most important point, that is the importance of basic skills. Whether it is meticulously doing every step you said, or encountering unexpected changes, it is based on a solid foundation of your basic skills. on."
Lin Ruifeng nodded when he heard the words, and understood in his heart. Master specifically asked his intentions.
Feng Yifan smiled and said, "Did you see the separate production process of these kinds of masters? You still need to grasp each kind of time, so that you can make it almost at the same time."
After saying this, Feng Yifan turned off the stove, but he didn't rush to open the lid of the pot, but first began to prepare the plate.
Four different containers were selected. The red porcelain small pot was used to hold braised lion heads, the celadon bowl was steamed, the yellow ferret was stewed in a small porcelain bowl, and the white porcelain small tureen was used to hold the original stew.
After all the four kinds of lion heads were in full bloom, Feng Yifan also poured various soups into them.
Then they are all covered. The small celadon bowl is covered with a trimmed lotus leaf.
After the entire arrangement, the four containers are really just like this, and they are already perfect works of art.
Lin Ruifeng stood beside him, his eyes straightened.
After Feng Yifan finished everything, he smiled and put his hand in front of the disciple's eyes and said, "What's the matter? I'm just stunned?"
Lin Ruifeng recovered and calmed down and asked, "Master, your presentation is so beautiful. After this is really done, it is really very high-end, and it makes people feel completely unaffordable."
Feng Yifan's compliment to his apprentice suddenly couldn't help but smile: "This is actually the importance of the instrument."
Then, Feng Yifan put them on the tray one by one, preparing to serve them out, while continuing to explain to the apprentice.
Lin Ruifeng was quick-eyed, and hurriedly stepped forward to help take the tray. He held it in his hand very seriously, as if carrying four antiques, so that he did not dare to make any mistakes.
Feng Yifan and other apprentices held steady and slowly said: "In tradition, there is a saying of'color, fragrance, meaning', but in fact, for a chef, it should be a'color, fragrance shaper', and what kind of dish is matched with what kind of container. , To be able to show the artistic conception you want to show."
Lin Ruifeng listened very carefully, and at the same time he looked at the front carefully while holding the tray, and slowly walked out of the rear kitchen door.
After Feng Yifan finished this explanation, he stopped talking and led the apprentice out of the back kitchen.
The moment the master and apprentice stepped out of the back kitchen, they were surprised that many people were already waiting in the restaurant outside. In addition to the people from the TV station, there were also some old neighborhoods on the old street and people visiting the night market.
In this case, the people who went out on the TV station, a few younger people, were to blame for accidentally revealing the matter.
As a result, one pass ten, ten pass a hundred.
The first thing I rushed to see was naturally the recent shop owners. People from the night market on the old street behind also came to watch. Finally, the owners of the shops in the west also rushed over.
At this time, in the restaurant, whether it was the old couple of Lin's early shop, Yang Zhigang of Laoyang BBQ, Fan Chaodong and Wang Cuifeng of the rice wine shop, or several elderly people in the west, they had been waiting for a long time.
Seeing the master and apprentice come out, the restaurant is silent for an instant, and everyone's eyes are instantly focused on walking out of the master and apprentice.
I don't know who said: "It's out, it's finally out."
The next moment, the restaurant was fried almost instantly, and there was a crowd of people outside, and many people wanted to come in and take a look.
Faced with this situation, the TV station had no choice but to coordinate quickly.
Lin Ruifeng was a little scared when he saw this situation, but Feng Yifan held the apprentice's hand and didn't let the tray in his hand fall.
Taking the tray from the apprentice, Feng Yifan walked to the middle table with the tray, and put the tray down first.
Then he said to the crowd at the door: "Please don't be crowded, please be quiet and listen to me."
Feng Yifan's voice is still quite deep and it really calms the crowd. People inside and outside the restaurant looked at him, waiting for what he had to say next.
Seeing the crowd calm down, Feng Yifan said, “We Su Ji is a restaurant, not a place to visit. So, everyone wants to take a look at my dish. I can understand it, but please don’t affect the guests’ meals. Feng Yifan is here to thank you all. Up."
After saying this, Feng Yifan also bowed to the crowds inside and outside the restaurant at the door, asking everyone to understand.
With such a remark, most people in the crowd can understand, saying that they just want to see it and will never disturb the restaurant guests.
In the end, the old man named Yan, who is a birthday, came over and expressed his willingness to show it to everyone, so as to calm the crowd.
The second one is sent, thanks to the 1000 rewards of "Tea is so sweet". Thank you all for subscribing to support. The four lion head practices in this chapter are not the four seasons lion head practices, but "broiled, steamed, stewed, and braised". They are four of the many practices found by the author. Any similarity is just a coincidence!
(End of this chapter)
Lion head, speaking of it, is a well-known dish, and it is also something that has different practices across the country.
Where did the lion head come from? Which type of cuisine does it belong to? There are also different opinions.
But one thing is certain, there is indeed a big difference in the practice of lion heads between the north and the south. And the lion head of Su Ji may be regarded as a relatively ancient and independent inheritance.
The most common lion head, most of the saying is that water chestnuts must be put, and it is also commonly known as "horse hoof" in some places.
However, in the lion head inherited by Suji, water chestnuts are not necessary. Suji will mix in some other ingredients to improve the taste and relieve the lion's head.
Feng Yifan stepped into the back kitchen, and the apprentice was already eager to try.
Lin Ruifeng knew that Master would definitely cook a big dish, and this was also an excellent opportunity for him to learn.
Seeing the appearance of his apprentice, Feng Yifan smiled and said, "It seems that you are ready?"
Lin Ruifeng was stunned for a moment, and then said, "Yes, I am ready for Master."
Feng Yifan went on to say, “It’s useless if you’re ready, because you don’t have a chance to intervene today. The lion’s head dish is actually very particular about the texture, so it’s best to cook it alone.
Hearing Master said to make a lion head, Lin Ruifeng is actually no stranger.
In the back kitchen these days, Lin Ruifeng would see Master making lion heads every day, but just looking at it with his eyes, he already felt the difficulty of this dish.
Maybe in many places where you don't know how to make lion heads, you will directly beat the pork belly into mashed meat, and then make it like that.
But in fact, the lion head cannot and can be made by whipping the meat, and the lion head must be cut with a knife.
Moreover, Suji’s lion head is to separate the fat and lean meat first, and then dice the fat and lean meat separately.
Mix according to the ratio of fat six to thin four.
And in the process of knife cutting, although the diced meat is cut to the size of soybeans, the fat meat must be cut slightly larger than the lean meat. This is really a test of knife skills.
At least Lin Ruifeng had watched for so many days, and he believed that he still had no way to accurately cut out qualified diced meat.
Today, Feng Yifan still works in front of his apprentices.
Choose the five flowers on a piece of pork ribs.
Next, the pork belly needs to be sliced layer by layer, and all the fat and lean meat should be sliced.
This process is not only a test of knife skills, but also a test of patience. The process of film-forming is very cumbersome.
Then you need to cut the lean meat and the fat meat into small cubes respectively, and the small meat cubes the size of soybeans must also be carefully cut.
Finely chop the green onion and ginger. Here, we also need to chop, and we need to chop smaller and finer. Cut these and put them all in a metal basin.
The seasoning is actually very simple, salt, pepper, cooking wine, add some water starch.
The rest is a process of whipping. In this process, the diced meat is first whipped clockwise into a ball, and the next is a time when the chef's skill and strength are very tested.
This is the process Lin Ruifeng remembers these days.
But today is different.
After Feng Yifan cut the diced meat and minced green onion and ginger, he did not directly season and beat, but prepared some other top ingredients.
First of all, it is the more familiar water chestnut.
Then there are lotus roots. The lotus roots Feng Yifan uses here are not local, but Miancheng lotus roots that he specially purchased.
It can be regarded as the most famous kind of lotus root in China.
This kind of lotus root is known as: raw food is like autumn pear, cooked food is like chestnut.
In fact, it is not the lotus root production season at this time, so the lotus root in Feng Yifan's hands is not the most seasonal lotus root in Miancheng, but it can be used to make lion heads.
In addition, Feng Yifan also prepared catfish, mussels, shrimp seeds, a few lotus leaves, a salted egg yolk, and some slightly broken rice grains.
All this was prepared, and the water chestnuts, lotus roots, and washed mussels were all cut into cubes.
Next, Feng Yifan divided the original meat filling into four parts and placed them in four metal basins.
Then finally began the formal production.
In the first pot, minced green onion, ginger, salt, pepper, cooking wine, and water starch were added to the meat filling, and then diced mussels and diced water chestnuts were added, and then began a very laborious whipping.
Slap, slap, slap...
After the stuffing is stirred into a dough, it must be beaten up and beaten.
Lin Ruifeng was just watching from the side, and he already felt the power of Master.
After the beating is completed, some oil is stained on the surface of the hand, first pinch a part of the filling, and then pinch the salted duck egg prepared in advance.
Take the salted duck eggs as the heart, and put the fillings on the outside. Dip some starch water on the palms of your hands and slowly roll them into big meat balls. Put them in boiling water and boil them to shape. At the same time, the impurities in the meat are cooked.
While boiling, Feng Yifan started another pot on the stove next to him. First put rock sugar in it, add a little bit of water, slowly melt the rock sugar over a low fire, and then continue to burn it on a low fire until the sugar in the pot starts to change color.
Lin Ruifeng stood aside and understood that Master was going to make sugary colors.
This is the usual way of hanging the color for braised braised rice. Of course, it is easier to use red yeast rice for coloring.
But Feng Yifan obviously didn't plan to do that. He just had to fry a sugar color first, and then mix the braised sauce, which is very similar to the way of braised pork.
During the frying process, Feng Yifan started his small class again.
"Please pay attention to the fried sugar, don't stir it in a hurry, just push it slowly with a spoon, and then slowly wait for it to melt completely, and then you must be patient, slowly, and push it in one direction little by little. Let's go to stir fry."
Naturally, Lin Ruifeng hurriedly was very serious. Looking at the iron spoon in Master's hand and slowly pushing it, the sugar in the pot gradually changed color.
It slowly turned yellowish-brown, slowly turned into a slightly dark brown, and began to bubble.
Feng Yifan started adding water and other ingredients and said, "Have you seen it? That's it. If you are making braised pork, you should either add the meat and stir fry at this time, or pour in the sauce and stir well. Pour out later."
Lin Ruifeng stood on the side and took down the master's narration and production process very seriously.
Feng Yifan didn't fill up the fried sugar, but immediately added other ingredients to make a pot of braised sauce in China.
After seasoning the braised sauce, pour it into a small casserole and cook on a low heat. Then put the boiled lion head into it, so that the first braised sauce is complete.
For the second lion head, repeat the previous steps, but this time add chopped lotus root, stir and beat.
After the lion's head is formed, it is still put in white water and boiled a little to set the shape, and some impurity foam is boiled out, and then it is fished out.
Next to Lin Ruifeng’s surprise, Master let the lion’s head cool a bit, smashed the rice grains before rolling on to a layer, and steamed them in a cage filled with lotus leaves.
Standing on the side, Lin Ruifeng, seeing Master wrapped the lion's head with rice grains with his hands, he was also amazed at Master's "relentless iron hand".
Feng Yifan smiled and said when he started steaming, “I’m actually a wrong demonstration. If you want to do this, it’s better not to use my method. We can soak the meat overnight and soak the blood in it. Just make it and it can be steamed directly."
After hearing this, Lin Ruifeng nodded in a daze, still shocked in his heart. As expected, Master always has a way to work around.
The next one is to mix with the puree of catfish and put it into the prepared chicken broth to braise, showing the original braised cooking method.
For the first three, Feng Yifan added water chestnuts, and this last Feng Yifan only used shrimp seeds.
After being beaten and beaten, it is first boiled in boiling water, and then put in a broth made of pig skin and pork bone, and then simmered.
So far, four different lion head practices of "broiled, steamed, stewed, and braised" have been presented on the fire on the back kitchen stove respectively.
The scent came out slowly and filled the whole back kitchen. It was really a gathering of various scents. Lin Ruifeng couldn't help but swallow. It felt that the four lion heads Master made this time would definitely be very delicious.
While waiting for the lion head to mature, Feng Yifan chatted with the apprentice standing aside.
"Ruifeng, do you have any insights after seeing this this time?"
Lin Ruifeng thought about it seriously and said, "Master, this time you made four lion heads, but you used four different methods and added four different ingredients, which really surprised me."
Feng Yifan smiled and asked, "Is it just a surprise?"
Lin Ruifeng went on to say: "There is still a shock."
Feng Yifan waved his hand: "What surprises, shocks, needless to say, I just want to ask you, have you learned something from this lion head production?"
When Lin Ruifeng was asked this way, he fell into a period of serious contemplation.
After a long time, he slowly said: "I feel that many times in cooking, it really requires a lot of care and every step that seems tedious, but if you want to present the dishes in the best condition, you must take every step. Do it all."
Then thinking of the lion head steamed with lotus leaves, Lin Ruifeng added: "Also, the back chef may encounter various accidents, and you must know how to adapt."
After listening to the apprentice's words, Feng Yifan smiled and nodded: "Yes, Ruifeng, you are really making rapid progress."
After the compliment, Feng Yifan said again: "However, you have forgotten the most important point, that is the importance of basic skills. Whether it is meticulously doing every step you said, or encountering unexpected changes, it is based on a solid foundation of your basic skills. on."
Lin Ruifeng nodded when he heard the words, and understood in his heart. Master specifically asked his intentions.
Feng Yifan smiled and said, "Did you see the separate production process of these kinds of masters? You still need to grasp each kind of time, so that you can make it almost at the same time."
After saying this, Feng Yifan turned off the stove, but he didn't rush to open the lid of the pot, but first began to prepare the plate.
Four different containers were selected. The red porcelain small pot was used to hold braised lion heads, the celadon bowl was steamed, the yellow ferret was stewed in a small porcelain bowl, and the white porcelain small tureen was used to hold the original stew.
After all the four kinds of lion heads were in full bloom, Feng Yifan also poured various soups into them.
Then they are all covered. The small celadon bowl is covered with a trimmed lotus leaf.
After the entire arrangement, the four containers are really just like this, and they are already perfect works of art.
Lin Ruifeng stood beside him, his eyes straightened.
After Feng Yifan finished everything, he smiled and put his hand in front of the disciple's eyes and said, "What's the matter? I'm just stunned?"
Lin Ruifeng recovered and calmed down and asked, "Master, your presentation is so beautiful. After this is really done, it is really very high-end, and it makes people feel completely unaffordable."
Feng Yifan's compliment to his apprentice suddenly couldn't help but smile: "This is actually the importance of the instrument."
Then, Feng Yifan put them on the tray one by one, preparing to serve them out, while continuing to explain to the apprentice.
Lin Ruifeng was quick-eyed, and hurriedly stepped forward to help take the tray. He held it in his hand very seriously, as if carrying four antiques, so that he did not dare to make any mistakes.
Feng Yifan and other apprentices held steady and slowly said: "In tradition, there is a saying of'color, fragrance, meaning', but in fact, for a chef, it should be a'color, fragrance shaper', and what kind of dish is matched with what kind of container. , To be able to show the artistic conception you want to show."
Lin Ruifeng listened very carefully, and at the same time he looked at the front carefully while holding the tray, and slowly walked out of the rear kitchen door.
After Feng Yifan finished this explanation, he stopped talking and led the apprentice out of the back kitchen.
The moment the master and apprentice stepped out of the back kitchen, they were surprised that many people were already waiting in the restaurant outside. In addition to the people from the TV station, there were also some old neighborhoods on the old street and people visiting the night market.
In this case, the people who went out on the TV station, a few younger people, were to blame for accidentally revealing the matter.
As a result, one pass ten, ten pass a hundred.
The first thing I rushed to see was naturally the recent shop owners. People from the night market on the old street behind also came to watch. Finally, the owners of the shops in the west also rushed over.
At this time, in the restaurant, whether it was the old couple of Lin's early shop, Yang Zhigang of Laoyang BBQ, Fan Chaodong and Wang Cuifeng of the rice wine shop, or several elderly people in the west, they had been waiting for a long time.
Seeing the master and apprentice come out, the restaurant is silent for an instant, and everyone's eyes are instantly focused on walking out of the master and apprentice.
I don't know who said: "It's out, it's finally out."
The next moment, the restaurant was fried almost instantly, and there was a crowd of people outside, and many people wanted to come in and take a look.
Faced with this situation, the TV station had no choice but to coordinate quickly.
Lin Ruifeng was a little scared when he saw this situation, but Feng Yifan held the apprentice's hand and didn't let the tray in his hand fall.
Taking the tray from the apprentice, Feng Yifan walked to the middle table with the tray, and put the tray down first.
Then he said to the crowd at the door: "Please don't be crowded, please be quiet and listen to me."
Feng Yifan's voice is still quite deep and it really calms the crowd. People inside and outside the restaurant looked at him, waiting for what he had to say next.
Seeing the crowd calm down, Feng Yifan said, “We Su Ji is a restaurant, not a place to visit. So, everyone wants to take a look at my dish. I can understand it, but please don’t affect the guests’ meals. Feng Yifan is here to thank you all. Up."
After saying this, Feng Yifan also bowed to the crowds inside and outside the restaurant at the door, asking everyone to understand.
With such a remark, most people in the crowd can understand, saying that they just want to see it and will never disturb the restaurant guests.
In the end, the old man named Yan, who is a birthday, came over and expressed his willingness to show it to everyone, so as to calm the crowd.
The second one is sent, thanks to the 1000 rewards of "Tea is so sweet". Thank you all for subscribing to support. The four lion head practices in this chapter are not the four seasons lion head practices, but "broiled, steamed, stewed, and braised". They are four of the many practices found by the author. Any similarity is just a coincidence!
(End of this chapter)
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