v2 Chapter 867： Announced the opening, point to the terminology
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When the front door of Su Ji was opened, the crowd that had originally gathered at the door scattered to the side almost instantly, giving way to the place in front of Su Ji's door.
Then, witnessed by all eyes, the main entrance of Su Ji was opened.
The door panels were taken off one by one, and Lin Ruifeng and Ma Xiaolong took them off, and placed them in the gap between the two doors inside and outside.
Soon, the entire face of Su Ji finally appeared in front of everyone.
With such a simple appearance.
Standing outside the door and looking at it, you can see that the inside is clean and tidy, and the solid wood tables are neatly arranged, which has the feeling of a very traditional old restaurant.
Then, Feng Yifan led the people in his back kitchen to walk out slowly.
Everyone lined up on both sides, and then Feng Yifan walked out between the two lines.
After everyone stood in front of the door, Feng Yifan was very serious and first clasped his fists and saluted everyone outside the door.
"Thank you all for your love to Suji during this period of time. Today is the day when Suji reopened after three months.
I know that many of you present here took advantage of the National Day holiday and traveled thousands of miles to come from all over the country, in order to support me such an ordinary cook, in order to give us this restaurant which has only been passed down for hundreds of years. Shop to join in.
Here, I, Feng Yifan, as the head of the sixth generation of Su Ji, lead me to the chefs of Su Ji, and I would like to express my gratitude to you all. "
Afterwards, under the leadership of Feng Yifan, everyone clasped their fists and saluted the crowd outside the door.
This is what Feng Yifan discussed with everyone.
Originally, in accordance with the etiquette of some western restaurants opening, it may be necessary to bow to thank you.
However, Feng Yifan felt that bowing and thanking were still a bit Western, so he switched to the traditional domestic etiquette of holding a fist to thank the guests.
After holding his fists, Feng Yifan straightened up again and went on.
"Su Ji is still the ordinary small restaurant before, so we still stick to our rules.
Breakfast Su Ji still doesn't make it because there is indeed insufficient manpower. If you are curious about the morning tea in Huaicheng, I recommend you to go to Fujinglou. The morning tea there is still rich in Huaiyang characteristics, and I believe everyone will be more satisfied.
For lunch, Su Kee is still based on noodles and fried rice. You can order some side dishes. The prices of noodle toppings vary. You can choose according to your preferences. I assure you that the noodle toppings are definitely made right now.
For dinner, Su Kee will cook, you can order dishes, and you can have dine-in on the first floor. As long as it is on the menu, everyone can order. My chef and I will definitely try our best to offer you very delicious dishes. .
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 consumer grades, and the private rooms only accept banquet reservations. So if you want to go to the private rooms on the second floor, taste Su Remember the banquet dishes, then you need to book in advance.
This is the same as the restaurant next door. We also want to ensure that the ingredients are fresh every day. Please understand.
That's all for the introduction. Thank you again for coming all the way to join us. Suji has officially opened for business. Please also queuing in orderly. "
After Feng Yifan finished speaking, applause broke out from the crowd on the street.
Then the ribbons prepared in advance were taken out. Feng Yifan stood behind the ribbons with everyone. Even the three little girls, Feng Ruoruo, Yang Xiaoxi and Chen Yaofei, stood beside Feng's father.
Everyone uses scissors to cut the ribbon, which is regarded as an official announcement of the opening of Su Ji.
Bang bang bang.
The sound of the salute sounded shocked the three little girls, and quickly hid in Father Feng's arms.
But then, seeing the colored paper falling in the sky made the three little girls very interesting.
Then, the three little girls were at the door together, jumping to catch the falling colored paper, the appearance really made the people on the street find it very cute and interesting.
Feng Yifan let the children play for a while, then called the children around.
"Well, we have officially opened. We are going to let everyone queue up. Ruoruo, Xixi, and Feifei are at the door together to supervise everyone's queuing, okay?"
Upon hearing this, the three little girls Feng Ruoruo, Yang Xiaoxi and Chen Yaofei immediately agreed: "Okay."
Then, Feng Yifan also let other people go in, and went to the back kitchen to start preparations. He stayed at the door to guide the guests at the door, so that everyone could line up to enter the door, and he personally pulled a horizontal belt at the door. Hook and cut the line.
"Thank you for your cooperation. There are indeed a lot of people today, so please line up. We go in from the east, and here is the exit from the west. Thank you for your cooperation."
The reason why the crowds were arranged to enter the door and queue to the east is because Su Ji is close to the east side of the street, so if you go to the east to line up, it will not affect the business of a large number of other shops on the west side of the ancient street, and will not be blocked in front of other people's homes.
It was Feng Yifan who had anticipated and prepared Rao, but seeing the people in line all the way to the outside of the ancient street made him feel a little bit helpless. The key point is that the number of people in line is still increasing.
Faced with this situation, Feng Yifan could only explain to his parents, and then hurried in to prepare.
Hearing his father tell his grandparents, Feng Ruoruo took Yang Xiaoxi and Chen Yaofei to express his attitude to his father.
"Dad, you go, if Ruo helps you to supervise everyone and wait in line."
"Papa Feng, Xixi will also help."
"Papa Feng, and Fei Fei."
Feng Yifan turned his head to look at the three little girls, smiled and said, "Okay, thank you for my three good daughters. You must be careful not to be touched by others. If you really encounter people who don’t line up well, follow Grandparents said."
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 back kitchen to speed up the progress now. Please don't worry."
The people in the line expressed that they were able to understand it cheerfully.
Others joked directly and shouted: "Chef Feng, you hurry in, we are all waiting."
Feng Yifan quickly returned to the restaurant. At this time, the tables in the restaurant were all full, especially the row in front of the back kitchen.
Feng Yifan also sorted out, so that everyone would not be crowded inside.
Afterwards, Feng Yifan entered the back kitchen and started to get busy with everyone in the back kitchen.
The first batch of guests who entered the door have already placed orders one after another.
Everyone was very surprised when they saw the noon menu of Su Kee.
Before Feng Yifan said outside the door that there were only noodles, fried rice and side dishes at noon, it also made many people think that there might not be much to choose from at noon.
But when they saw the menu, everyone realized that they really underestimated the strength of Chef Feng.
With just the noodles provided and the various toppings, there is a full-page menu of toppings to choose from.
The common "eel noodles", "beef noodles" and "lion head noodles" are not fresh anymore.
There are also some toppings that many people have not tasted.
For example, there are several kinds of yellow croaker noodles, such as sauerkraut yellow croaker, yellow croaker fillet, yellow croaker tofu...
Seeing all kinds of noodle toppings on the whole page of Dangdang, it really made the first batch of diners hesitate, what kind of topping noodles should I choose?
At this time, Su Ruoxi saw the guests hesitating and entangled, and smiled to introduce everyone.
"Everyone, the toppings of all kinds of noodles in our restaurant are very delicious. If you want to taste more flavors, I suggest you choose Shuangpin toppings. Those are also more affordable. Of course, the most delicious toppings are All kinds of fresh toppings.
For example, some noodles with yellow croaker toppings, and some noodles with shrimps. Of course, the crab noodles that are most in season nowadays, you can choose and match as you like. "
Then, Su Ruoxi also made recommendations to some people, but the first group of guests who came in quickly had a choice.
After finishing the front order, Feng Yifan and others in the back kitchen quickly started to get busy.
For noodles, cooking noodles is not that complicated. The only thing that is more difficult is the toppings.
For example, the topping of yellow croaker fillet requires fresh yellow croaker to be killed. After cleaning, the fish will be removed and all sliced into thin and even thin slices. At the same time, the fish bones are used for hanging the soup. Drop the fish fillets into it.
Everything is going on at the same time. After the noodles are finally served, pour the cooked fish fillets and soup into the noodle bowl.
At the same time, bowls of noodles were quickly completed and sent out from the back kitchen.
Of course, in addition to these things, some people will order some side dishes.
The selection of side dishes are meat and vegetable dishes, which are basically some cold dishes.
The most eye-catching part is a series of side dishes that have been dubbed "Su Zao".
For example, Su-made elbow flowers, Su-made chicken, Su-made duck, individual Su-made chicken wings, duck wings, duck feet, and various Su-made duck gizzards.
The diners who watched these dishes were also very curious, so some people ordered them.
Su Ruoxi also gave a recommendation when the guests wanted to order.
"In fact, if you want to try our side dishes, you can order a sou-made meat and vegetable platter, which is more affordable. There will be a variety of su-made side dishes. Don’t worry, they are all fresh dishes today. of."
Upon hearing the recommendation of the proprietress, the guests also ordered a platter of sou-made in accordance with the proprietress's recommendation.
Of course, some of the guests who came together in groups, after ordering the platter, naturally ordered a little drink.
Su Ruoxi gave another recommendation: "We at Su Ji cooperate with the rice wine shop on the ancient street. Our japonica rice wine 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 good. Delicious, suitable for this weather."
Compared to other waiters who are a little bit blunt, Su Ruoxi is obviously more natural to greet her.
Especially since she knows some dishes, it is really not comparable to the recruited waiters.
It was Su Liancheng that was not as clear as Su Ruoxi on many noodle toppings.
Especially some old Su Ji diners, when they come, they will report some very personal preferences on toppings, and they have local characteristics as if the rivers and lakes are black words.
At this time, Su Liancheng was also a little confused.
Su Ruoxi still needs to go out in person, or Su Jinrong will come forward to place the order.
"Ruoxi, let's have a light pick, big nourishment, double green, wide soup, no spicy, pickled yellow croaker and crab roe."
Reporting such a series of words really made the restaurant quiet for an instant.
Everyone looked at the old man who reported it, and they didn't quite understand what this slap meant?
Su Ruoxi responded with a smile: "Okay, Uncle Zhang, I'll write it down for you later, and let Yifan do it for you right away."
Old Zhang head smiled and said, "Hahaha, well, Sure enough, Su Ji can satisfy me."
After Su Ruoxi placed the order, Feng Yifan's voice followed in the back kitchen.
"Sauerkraut yellow croaker and crab yellow double size, lightly picked, large raised, double green, wide soup, no spicy."
Su Ruoxi also responded loudly: "Yes, it belongs to Uncle Zhang."
Feng Yifan responded again: "Okay, right now."
After such a correspondence, the diners in the restaurant finally came back to their senses, and they couldn't help feeling that such a pair of words was really interesting.
Some diners couldn't help whispering, and had a discussion, guess what it meant?
Seeing that everyone was discussing, the head of Zhang smiled and explained: "These are some terms when ordering topping noodles, so that the chef in the back kitchen can know what the customer ordered. For a bowl of noodles, what do you need."
Then, Lao Zhangtou also rose up, and ordered a small dish of Su Zuo elbow with Su Ruoxi, ordered a pot of small wine, and continued to drink the small wine for other people's popular science.
"The so-called double size means that I want to double the toppings. The light pick means that the noodles are less. For the large-scale cultivation, the noodles are cooked softer. The double green is twice the green onion. The wide soup, as the name suggests, means more soup and no spicy. Well just don't be spicy."
After listening to the explanation of the old man, everyone was a little surprised.
Unexpectedly, such a bowl of noodles still has so much attention.
But even after listening to it, in fact most people still don't know what to do.
Of course, this is not important, because Su Ruoxi and the waiter will ask when ordering.
The inside is going on like a raging fire, and the guests at the table are all eating it When the noodles are on the table, just smelling the aroma of the toppings on the noodles, the diners all feel this one after another. The trip is very worthwhile.
Then some diners will first taste a noodle of soup with a spoon.
The rich soup base is really delicious without making people feel very salty.
A spoonful of soup can instantly arouse the appetite of the guests.
Then I started tasting the toppings, followed by "huluhulu", connecting the noodles and the toppings, and gulping a bowl of noodles.
After a bowl of noodles were eaten, the moment I put the bowl underneath, there was quite a bit of meaning left.
After sitting for a while, the diners got up and left with a satisfying aftertaste, giving their seats to the people in the line behind.
In order to facilitate the next reading, you can click on the "Favorites" below to record the reading record of this time (Chapter 872 is announced, click on the terminology (first update)), and you can see it next time you open the bookshelf!
If you like "Hardcore Chef Dad", please recommend this book to your friends (QQ, blog, WeChat, etc.), thank you for your support! ! ()
When the front door of Su Ji was opened, the crowd that had originally gathered at the door scattered to the side almost instantly, giving way to the place in front of Su Ji's door.
Then, witnessed by all eyes, the main entrance of Su Ji was opened.
The door panels were taken off one by one, and Lin Ruifeng and Ma Xiaolong took them off, and placed them in the gap between the two doors inside and outside.
Soon, the entire face of Su Ji finally appeared in front of everyone.
With such a simple appearance.
Standing outside the door and looking at it, you can see that the inside is clean and tidy, and the solid wood tables are neatly arranged, which has the feeling of a very traditional old restaurant.
Then, Feng Yifan led the people in his back kitchen to walk out slowly.
Everyone lined up on both sides, and then Feng Yifan walked out between the two lines.
After everyone stood in front of the door, Feng Yifan was very serious and first clasped his fists and saluted everyone outside the door.
"Thank you all for your love to Suji during this period of time. Today is the day when Suji reopened after three months.
I know that many of you present here took advantage of the National Day holiday and traveled thousands of miles to come from all over the country, in order to support me such an ordinary cook, in order to give us this restaurant which has only been passed down for hundreds of years. Shop to join in.
Here, I, Feng Yifan, as the head of the sixth generation of Su Ji, lead me to the chefs of Su Ji, and I would like to express my gratitude to you all. "
Afterwards, under the leadership of Feng Yifan, everyone clasped their fists and saluted the crowd outside the door.
This is what Feng Yifan discussed with everyone.
Originally, in accordance with the etiquette of some western restaurants opening, it may be necessary to bow to thank you.
However, Feng Yifan felt that bowing and thanking were still a bit Western, so he switched to the traditional domestic etiquette of holding a fist to thank the guests.
After holding his fists, Feng Yifan straightened up again and went on.
"Su Ji is still the ordinary small restaurant before, so we still stick to our rules.
Breakfast Su Ji still doesn't make it because there is indeed insufficient manpower. If you are curious about the morning tea in Huaicheng, I recommend you to go to Fujinglou. The morning tea there is still rich in Huaiyang characteristics, and I believe everyone will be more satisfied.
For lunch, Su Kee is still based on noodles and fried rice. You can order some side dishes. The prices of noodle toppings vary. You can choose according to your preferences. I assure you that the noodle toppings are definitely made right now.
For dinner, Su Kee will cook, you can order dishes, and you can have dine-in on the first floor. As long as it is on the menu, everyone can order. My chef and I will definitely try our best to offer you very delicious dishes. .
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 consumer grades, and the private rooms only accept banquet reservations. So if you want to go to the private rooms on the second floor, taste Su Remember the banquet dishes, then you need to book in advance.
This is the same as the restaurant next door. We also want to ensure that the ingredients are fresh every day. Please understand.
That's all for the introduction. Thank you again for coming all the way to join us. Suji has officially opened for business. Please also queuing in orderly. "
After Feng Yifan finished speaking, applause broke out from the crowd on the street.
Then the ribbons prepared in advance were taken out. Feng Yifan stood behind the ribbons with everyone. Even the three little girls, Feng Ruoruo, Yang Xiaoxi and Chen Yaofei, stood beside Feng's father.
Everyone uses scissors to cut the ribbon, which is regarded as an official announcement of the opening of Su Ji.
Bang bang bang.
The sound of the salute sounded shocked the three little girls, and quickly hid in Father Feng's arms.
But then, seeing the colored paper falling in the sky made the three little girls very interesting.
Then, the three little girls were at the door together, jumping to catch the falling colored paper, the appearance really made the people on the street find it very cute and interesting.
Feng Yifan let the children play for a while, then called the children around.
"Well, we have officially opened. We are going to let everyone queue up. Ruoruo, Xixi, and Feifei are at the door together to supervise everyone's queuing, okay?"
Upon hearing this, the three little girls Feng Ruoruo, Yang Xiaoxi and Chen Yaofei immediately agreed: "Okay."
Then, Feng Yifan also let other people go in, and went to the back kitchen to start preparations. He stayed at the door to guide the guests at the door, so that everyone could line up to enter the door, and he personally pulled a horizontal belt at the door. Hook and cut the line.
"Thank you for your cooperation. There are indeed a lot of people today, so please line up. We go in from the east, and here is the exit from the west. Thank you for your cooperation."
The reason why the crowds were arranged to enter the door and queue to the east is because Su Ji is close to the east side of the street, so if you go to the east to line up, it will not affect the business of a large number of other shops on the west side of the ancient street, and will not be blocked in front of other people's homes.
It was Feng Yifan who had anticipated and prepared Rao, but seeing the people in line all the way to the outside of the ancient street made him feel a little bit helpless. The key point is that the number of people in line is still increasing.
Faced with this situation, Feng Yifan could only explain to his parents, and then hurried in to prepare.
Hearing his father tell his grandparents, Feng Ruoruo took Yang Xiaoxi and Chen Yaofei to express his attitude to his father.
"Dad, you go, if Ruo helps you to supervise everyone and wait in line."
"Papa Feng, Xixi will also help."
"Papa Feng, and Fei Fei."
Feng Yifan turned his head to look at the three little girls, smiled and said, "Okay, thank you for my three good daughters. You must be careful not to be touched by others. If you really encounter people who don’t line up well, follow Grandparents said."
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 back kitchen to speed up the progress now. Please don't worry."
The people in the line expressed that they were able to understand it cheerfully.
Others joked directly and shouted: "Chef Feng, you hurry in, we are all waiting."
Feng Yifan quickly returned to the restaurant. At this time, the tables in the restaurant were all full, especially the row in front of the back kitchen.
Feng Yifan also sorted out, so that everyone would not be crowded inside.
Afterwards, Feng Yifan entered the back kitchen and started to get busy with everyone in the back kitchen.
The first batch of guests who entered the door have already placed orders one after another.
Everyone was very surprised when they saw the noon menu of Su Kee.
Before Feng Yifan said outside the door that there were only noodles, fried rice and side dishes at noon, it also made many people think that there might not be much to choose from at noon.
But when they saw the menu, everyone realized that they really underestimated the strength of Chef Feng.
With just the noodles provided and the various toppings, there is a full-page menu of toppings to choose from.
The common "eel noodles", "beef noodles" and "lion head noodles" are not fresh anymore.
There are also some toppings that many people have not tasted.
For example, there are several kinds of yellow croaker noodles, such as sauerkraut yellow croaker, yellow croaker fillet, yellow croaker tofu...
Seeing all kinds of noodle toppings on the whole page of Dangdang, it really made the first batch of diners hesitate, what kind of topping noodles should I choose?
At this time, Su Ruoxi saw the guests hesitating and entangled, and smiled to introduce everyone.
"Everyone, the toppings of all kinds of noodles in our restaurant are very delicious. If you want to taste more flavors, I suggest you choose Shuangpin toppings. Those are also more affordable. Of course, the most delicious toppings are All kinds of fresh toppings.
For example, some noodles with yellow croaker toppings, and some noodles with shrimps. Of course, the crab noodles that are most in season nowadays, you can choose and match as you like. "
Then, Su Ruoxi also made recommendations to some people, but the first group of guests who came in quickly had a choice.
After finishing the front order, Feng Yifan and others in the back kitchen quickly started to get busy.
For noodles, cooking noodles is not that complicated. The only thing that is more difficult is the toppings.
For example, the topping of yellow croaker fillet requires fresh yellow croaker to be killed. After cleaning, the fish will be removed and all sliced into thin and even thin slices. At the same time, the fish bones are used for hanging the soup. Drop the fish fillets into it.
Everything is going on at the same time. After the noodles are finally served, pour the cooked fish fillets and soup into the noodle bowl.
At the same time, bowls of noodles were quickly completed and sent out from the back kitchen.
Of course, in addition to these things, some people will order some side dishes.
The selection of side dishes are meat and vegetable dishes, which are basically some cold dishes.
The most eye-catching part is a series of side dishes that have been dubbed "Su Zao".
For example, Su-made elbow flowers, Su-made chicken, Su-made duck, individual Su-made chicken wings, duck wings, duck feet, and various Su-made duck gizzards.
The diners who watched these dishes were also very curious, so some people ordered them.
Su Ruoxi also gave a recommendation when the guests wanted to order.
"In fact, if you want to try our side dishes, you can order a sou-made meat and vegetable platter, which is more affordable. There will be a variety of su-made side dishes. Don’t worry, they are all fresh dishes today. of."
Upon hearing the recommendation of the proprietress, the guests also ordered a platter of sou-made in accordance with the proprietress's recommendation.
Of course, some of the guests who came together in groups, after ordering the platter, naturally ordered a little drink.
Su Ruoxi gave another recommendation: "We at Su Ji cooperate with the rice wine shop on the ancient street. Our japonica rice wine 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 good. Delicious, suitable for this weather."
Compared to other waiters who are a little bit blunt, Su Ruoxi is obviously more natural to greet her.
Especially since she knows some dishes, it is really not comparable to the recruited waiters.
It was Su Liancheng that was not as clear as Su Ruoxi on many noodle toppings.
Especially some old Su Ji diners, when they come, they will report some very personal preferences on toppings, and they have local characteristics as if the rivers and lakes are black words.
At this time, Su Liancheng was also a little confused.
Su Ruoxi still needs to go out in person, or Su Jinrong will come forward to place the order.
"Ruoxi, let's have a light pick, big nourishment, double green, wide soup, no spicy, pickled yellow croaker and crab roe."
Reporting such a series of words really made the restaurant quiet for an instant.
Everyone looked at the old man who reported it, and they didn't quite understand what this slap meant?
Su Ruoxi responded with a smile: "Okay, Uncle Zhang, I'll write it down for you later, and let Yifan do it for you right away."
Old Zhang head smiled and said, "Hahaha, well, Sure enough, Su Ji can satisfy me."
After Su Ruoxi placed the order, Feng Yifan's voice followed in the back kitchen.
"Sauerkraut yellow croaker and crab yellow double size, lightly picked, large raised, double green, wide soup, no spicy."
Su Ruoxi also responded loudly: "Yes, it belongs to Uncle Zhang."
Feng Yifan responded again: "Okay, right now."
After such a correspondence, the diners in the restaurant finally came back to their senses, and they couldn't help feeling that such a pair of words was really interesting.
Some diners couldn't help whispering, and had a discussion, guess what it meant?
Seeing that everyone was discussing, the head of Zhang smiled and explained: "These are some terms when ordering topping noodles, so that the chef in the back kitchen can know what the customer ordered. For a bowl of noodles, what do you need."
Then, Lao Zhangtou also rose up, and ordered a small dish of Su Zuo elbow with Su Ruoxi, ordered a pot of small wine, and continued to drink the small wine for other people's popular science.
"The so-called double size means that I want to double the toppings. The light pick means that the noodles are less. For the large-scale cultivation, the noodles are cooked softer. The double green is twice the green onion. The wide soup, as the name suggests, means more soup and no spicy. Well just don't be spicy."
After listening to the explanation of the old man, everyone was a little surprised.
Unexpectedly, such a bowl of noodles still has so much attention.
But even after listening to it, in fact most people still don't know what to do.
Of course, this is not important, because Su Ruoxi and the waiter will ask when ordering.
The inside is going on like a raging fire, and the guests at the table are all eating it When the noodles are on the table, just smelling the aroma of the toppings on the noodles, the diners all feel this one after another. The trip is very worthwhile.
Then some diners will first taste a noodle of soup with a spoon.
The rich soup base is really delicious without making people feel very salty.
A spoonful of soup can instantly arouse the appetite of the guests.
Then I started tasting the toppings, followed by "huluhulu", connecting the noodles and the toppings, and gulping a bowl of noodles.
After a bowl of noodles were eaten, the moment I put the bowl underneath, there was quite a bit of meaning left.
After sitting for a while, the diners got up and left with a satisfying aftertaste, giving their seats to the people in the line behind.
In order to facilitate the next reading, you can click on the "Favorites" below to record the reading record of this time (Chapter 872 is announced, click on the terminology (first update)), and you can see it next time you open the bookshelf!
If you like "Hardcore Chef Dad", please recommend this book to your friends (QQ, blog, WeChat, etc.), thank you for your support! ! ()
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