MTL - Food: How Did I Become a Chef When I Set Up a Stall?-Chapter 170 Where has Boss Jiang gone? !
Chapter 170 Where did Boss Jiang go? !
“You want to go to Laoweiwei Sichuan restaurant? That Sichuan restaurant is just like that.”
In the office building, several people from the department were discussing where to go for dinner in the evening.
Zhang Xuan strongly recommends everyone to go to Laoweiwei Sichuan Restaurant.
Because he ate it at noon today, and it tasted really extraordinary.
As soon as he finished speaking, his colleagues immediately retorted.
It’s not like you’ve never been to Laoweiwei Sichuan Restaurant, it’s pretty average, just okay.
Zhang Xuan immediately said:
“It’s different, there’s a new chef, and his skills are particularly good.”
“I was shocked when I ate his food for lunch.”
“New chef? Where did you invite the chef?”
Some time ago, Zhang Xuan often went to the back streets to eat spicy crayfish.
“I hired a chef recently. His skills are good, so business will be great.”
Immediately, they left the company and came to the outside of the Sichuan restaurant.
“Boss, why are we waiting in line?”
When it comes to eating, people vote with their actions.
No one cared about it.
“Then let’s go!”
Zhang Xuan couldn’t help but think to himself:
“Trust me, it’s absolutely delicious!”
“I’ll go, there are so many people!”
No one in the group found any trace of Jiang Feng.
Zhang Xuan is a person who likes to eat delicious food and is very knowledgeable about food.
Everyone hit it off immediately.
There were people coming and going inside, and every table visible to the naked eye was full of guests.
“I can’t say this, I’m sorry.” Shen Hai smiled politely.
He came to the city to work and settled here because of the wide variety of food here.
“Business is so good?”
Later, Jiang Feng’s shop closed down, and he also joined the “Information Group Looking for Boss Jiang” to find Jiang Feng’s whereabouts.
Everyone has always understood that if an ordinary restaurant is full of customers during meal time, it means that the restaurant is really delicious.
Surrounded by large glass windows, you can see what's going on inside the hotel.
“Let’s go, hurry up, you might have to queue up!”
After sitting at the dining table and ordering the meal, Zhang Xuan went into the group to take a look.
“Where has Boss Jiang gone?”
From the outside, the Old Taste Sichuan Restaurant is still the same.
Zhang Xuan discovered the clue and couldn't help but ask.
One of them knew Shen Hai, so he greeted him and asked.
They quickened their pace and soon entered the restaurant.
There were only two or three tables. After waiting for more than ten minutes, a group of people entered.
“The number of people in the restaurant has indeed increased!”
Shen Hai responded with a smile on his face:
“I remember that the chef of Laoweiwei Sichuan Restaurant was a fat middle-aged man, or a relative of the boss. Has he been replaced?”
At this moment, the kitchen.
“Invite a chef? Does he have a name?”
Don’t mention it, you really have to queue up.
He was amazed by the taste of crayfish at that time.
The signboard is printed with oilcloth, with a red background, several dishes, and the name of the store.
After all, Jiang Feng's cooking skills are obvious to all, so just identify him and you'll be done.
But everyone found that the inside of a Sichuan restaurant is completely different.
Colleagues became interested when they saw Zhang Xuan was so confident.
“I haven’t eaten Sichuan food for a long time. You can try it. It’s a good time to have some home-cooked food.”
The river is busy and the tiger and the tiger make the wind.
The number of guests began to increase in the evening, but this did not matter to him.
After all, this pales in comparison to the week Jiangyuetai opened.
Jiang Feng swung the spoon quickly, and there were various seasoning bowls next to the stove.
Jiang Feng would pick up a spoonful of condiments with a spoon from time to time, without even counting the quantity, and just sprinkle it into the pot.
Practice makes perfect.
Controlling the amount of seasoning is just a piece of cake for him.
The items ordered by Zhang Xuan and his group were quickly served on the table.
There were four of them and they ordered four hot dishes.
The first two dishes were served, one was Kung Pao Chicken and the other was Spicy Chicken.
Zhang Xuan looked at the two dishes on the table and frowned slightly.
“No, it’s all diced chicken. Is it necessary to order two?”
A colleague responded: "I like to eat Kung Pao Chicken. It tastes great with rice. Moreover, the chicken tastes very soft and glutinous, not bad at all."
Another colleague said: "I think spicy chicken is delicious, hard and chewy. How can you eat Sichuan food without ordering spicy chicken?"
Zhang Xuan could only nod, "Okay, give them a try."
The four of them immediately moved their chopsticks and tasted two diced chicken dishes.
Zhang Xuan put the spicy chicken in his mouth, and the strong salty and spicy taste immediately hit his face.
The chicken pieces of spicy chicken are very dry and not easy to taste, so they use heavy seasoning.
For those with a heavy palate, this chicken is a carnival on the tip of the tongue.
It feels hard when chewed at first, but becomes soft after chewing it twice.
Like eating a square of gummy candy.
Zhang Xuan’s colleagues’ expressions changed after eating the spicy chicken, and their eyes immediately became brighter.
“Well, it’s delicious!”
“This tastes really good!” “I’ll go for it, it’s delicious!”
Spicy chicken needs to remove the moisture from the chicken during the frying process. Generally speaking, such chicken is relatively poor and tastes chewy.
But by hardening the skin of the chicken pieces and using heavy seasoning to force the flavor in, the spicy chicken becomes an extremely delicious dish.
Most people in Sichuan like to eat spicy food, and the taste is a bit heavy.
After eating such delicious spicy chicken, I naturally praised it.
A few people ate a few pieces of spicy chicken, and the more they ate, the more delicious they became.
The spicy taste reverberated in my mouth, and it felt good to take a sip of tea to soothe my throat.
Then, they tasted Kung Pao Chicken.
The chicken of Kung Pao Chicken is soft, smooth and fragrant in the mouth.
With every bite, the sauce in the chicken squeezes out.
The texture of the meat flickers against the teeth and tongue.
This feeling is really enjoyable.
“The diced chicken is also delicious. The owner of this Sichuan restaurant is really good at cooking chicken!”
“This chicken is so tender, I don’t know how it was made.”
“It’s really good.”
Several people praised it repeatedly.
●Today’s dinner really comes at the right time!
Only two dishes were served, and they were both delicious.
Generally speaking, it is very difficult for a restaurant to have only one or two dishes that are delicious, and the rest of the dishes can only be said to be okay.
But at present, the dishes served at this "Old Flavor Sichuan Restaurant" are particularly delicious every time.
It’s not just this table.
All the guests eating around thought the dishes served were delicious.
It tastes really comfortable.
At this time, someone at the table next to him asked Shen Hai, what is the background of the chef he invited, and how could he come up with such skills?
Shen Hai said hurriedly:
"I really can't say this. He doesn't want people to know. Moreover, he only works here for a few days and then leaves after finishing it."
The conversation between the two was overheard by Zhang Xuan.
Zhang Xuan suddenly had an idea.
“How many days will you do this? How come this routine is so familiar?”
“The chef behind this restaurant must be Boss Jiang!”
Zhang Xuan thought secretly in his heart.
He wanted to go to the back kitchen to have a look, but the back kitchen had a sign that no one should enter, and he was too embarrassed to break in.
Zhang Xuan asked Shen Hai while eating the food:
“Boss, is the chef in the back kitchen named Jiang?”
Hearing Zhang Xuan’s question, Shen Hai remained calm and responded:
"He is the chef I finally hired to help him for a few days. Don't ask any questions. Just eat and drink well."
“Thank you for your support.”
Zhang Xuan saw Shen Hai acting like this and stopped asking any more questions, but he kept an eye on it and planned to come back tomorrow.
Zhang Xuan felt that the mysterious chef behind this Sichuan restaurant might really be Boss Jiang!
Soon, two more dishes were served.
There is no doubt that the taste is as delicious as ever.
“This restaurant is amazing and the taste is so good!”
“I’ve eaten here before and it didn’t taste like this at all.”
“Let’s come here more often in the future. It’s great to have a meal here and go back.”
"I'm OK!"
"I agree!"
The four of them hit it off immediately.
The plates on the table were cleared.
Even the chili peppers on the spicy chicken plate were mostly eaten.
The chili is also delicious, dry and crispy, chewing like potato chips.
And it has the flavor of chicken and Sichuan peppercorns attached to it.
Like a snack, it tastes great.
Chilli is delicious for those who eat spicy food.
For those of you who have a light palate, who else eats the chili on the plate?
It’s simply incomprehensible!
The four of them left with satisfaction.
After they left, the next table of guests who had been waiting for a long time hurried over.
The waiter began to clear the table.
The booming business continues.
In the kitchen, Jiang Feng’s understanding of Sichuan cuisine has become deeper and deeper during the cooking process.
Sichuan cuisine is characterized by spicy, fishy, and strange flavors. It contains more than 40 cooking methods, and the cooking methods are ever-changing.
Take potato shreds as an example. Shandong cuisine is vinegar-based potato shreds, and Sichuan cuisine is hot and sour potato shreds.
Different cuisines have different tastes and correspond to different groups of people.
So, if you want to make Sichuan cuisine well, you must handle the "spicy" taste.
At this time, the apprentice came over with several more orders.
“Chef, new order.”
“Three portions of stir-fried green beans, two portions of husband and wife’s lung slices, three portions of mapo tofu, and two portions of hot and sour shredded potatoes.”
The apprentice inserted the order on a nail in the wall.
Jiang Feng looked at the order, calculated the dosage in his mind, and started to get busy again.
The Sichuan restaurant is not big and can manage ten tables at a time.
There are apprentices and Shen Hai who are responsible for helping.
Jiang Feng is mainly responsible for cutting and stir-frying vegetables.
Can barely cope with it.
Today’s task has been completed, and I have received an additional recipe reward: [Sichuan Cuisine—Chicken Bean Curd Recipe. 】
He is also one step closer to this week's mission reward.
(End of this chapter)
