MTL - Food: How Did I Become a Chef When I Set Up a Stall?-Chapter 173 I suspect that Boss Jiang grew up with Sichuan cuisine in elementary school!
Chapter 173 I suspect that Boss Jiang grew up eating Sichuan cuisine in elementary school!
Lao Weiwei Sichuan Restaurant is full of customers both inside and outside.
Shen Hai found some stools and placed them outside the restaurant, and there were two rows of people waiting in line.
Everyone was playing with their mobile phones or chatting while waiting to enter the restaurant.
This restaurant is now said to be an old-flavor Sichuan restaurant, but in fact it is more like "Jiangfeng Private Sichuan Restaurant".
In daily life, a chef’s private dishes cost more than 800 per person.
Now here, you can eat the chef’s private dishes at ordinary prices, so naturally more people come.
In the back kitchen, Jiang Feng was stir-frying in an orderly manner.
In the lobby, Shen Hai said to the guests in the store:
“Everyone, there are too many people, so the serving time may be longer, please forgive me.”
After all, Laoweiwei Sichuan Restaurant is just a small restaurant, with only ten tables at full capacity.
The young man looked towards the counter.
Shen Hai came to the kitchen.
At this time, he did not realize the seriousness of the matter.
“Cooking Sichuan cuisine?” The young man became interested, “Then I have to try it.”
“It doesn’t matter, as long as you can eat it.”
“It’s better to slow down. As long as it’s made by Boss Jiang, it doesn’t matter if you wait a while.”
At this moment, outside the Sichuan restaurant.
After the news about Jiang Feng appeared on the Internet, it attracted a large number of diners.
“After all, for ordinary money, you can eat dishes prepared by top chefs. Do you think everyone can’t be excited?”
The young man froze on the spot.
Jiang Feng was calm.
I go?
“It’s okay, aren’t there more than twenty tables lined up behind you? Finish your get off work early and get off work early.”
“Boss Jiang is now cooking Sichuan cuisine, which I heard is quite authentic.”
A young man hurried over and asked the guests on the roadside:
“Is it really Boss Jiang? Does he still sell crayfish?”
Jiang Feng felt that as he cooked more often, he would enter a strange state while cooking.
There is a piece of paper taped to the counter, which clearly states that we are no longer open for business today.
“If you see which table has fewer people, you can spend money to join the table.”
Can’t even rank the numbers ?
What is going on?
Seeing the young man's dull look, the guest said again:
“There is only one chef in this restaurant, Boss Jiang, and everyone is queuing up to take their orders.”
“Boss Jiang, there are too many people here. Do you need to take a break?”
He can handle it perfectly.
“But it also depends on whether others are willing.”
Sichuan Restaurant has now stopped arranging orders because the business has reached the point where it can’t be finished.
Similar to emptying your mind while driving.
“But I can give you a suggestion. One number can seat four people.”
When I was at Jiang Yuetai, I was much more tired than this.
“You’ve been cooking this afternoon, and it’s been hard work.”
Because he is used to it.
He doesn’t even need to think, his body is already calling for seasonings and stir-fries on its own.
The guest said calmly:
“Don’t think about it today. Look at what’s written on the counter. There are too many customers, so we’re closed today. Thank you for your cooperation.”
Jiang Feng responded calmly.
Shen Hai felt a little embarrassed. After all, the business was so good, and he was just a chef, so he must be tired.
He always tries his best to meet the expectations of diners, especially when cooking.
Feeling quite relaxed.
Hearing his words, the guest responded:
“The crayfish are very small this season, so no one will eat them.”
Hearing what he said, the guests did not show any dissatisfaction, but were full of expectations.
After all, it is a top chef, and the attitude of the guests is different.
Seeing the guest's good attitude, Shen Hai sighed again and again.
If the food is served slowly on weekdays, most customers will be impatient, so it’s good if you don’t curse.
Hearing what the elder brother said, the young man's eyes brightened a little.
Spending money to share a table?
Why does it sound a bit like recruiting scalpers at a concert?
No, do you have to find scalpers to have a meal?
Is it so outrageous?
But this is also an idea, you have to look for it.
The young man looked at his elder brother with burning eyes, a look of anticipation flashing in his eyes.
“Brother, if you don’t want to help me to the end, let me join the table.”
“I’ll pay my share.”
The eldest brother shook his head decisively, "It's not that I won't help you. My friend will be here soon, and the four of us are just right."
"find someone else."
The young man looked at the other guests.
“Is there anyone who wants to share a table? I’ll pay an extra 100 yuan to share the table.”
People come to eat just to feel comfortable. If there are strangers sitting at the same table, they will definitely feel uncomfortable.
So, even if this young man is willing to pay to share a table, others are not willing to accept the money.
No one really responded to him.
“I went and couldn’t find the scalpers.”
“That’s outrageous!”
He sighed repeatedly.
It’s so hard to have a meal!
There is no other way, all good things have to be snatched.
Today’s orders are indeed full.
It seems that almost the last order was placed after 9:30, which is also the time when the Sichuan restaurant closes. Can’t be arranged.
Those who had already obtained the license plate couldn't help but feel a little more happy when they saw the young man like this.
Fortunately, I came early, otherwise I wouldn’t even have to wait in line.
Jiang Feng was busy in the kitchen.
Sichuan restaurants have the advantages of Sichuan restaurants, but the kitchen is cleaner.
It’s not like setting up a stall outside. There will be many Internet celebrities taking pictures with their mobile phones, which still feels a bit awkward.
Nowadays, whenever a place becomes popular, it will inevitably attract many people who do live broadcasts.
This is not a good phenomenon, but there is nothing we can do about it.
“Boss Jiang, there are still about ten orders left.”
“There are so many people.”
Shen Hai was helping to serve the dishes in the kitchen and said with emotion.
Jiang Feng nodded and said with a smile:
“It’s normal, I’m used to it too.”
“If you are discovered by an old customer, there will be a steady stream of old customers coming.”
“I try my best to cook it. After all, the customers come for the food I cook.”
Shen Hai nodded, "Yes, there are many old customers who want to queue up again."
“I still have to go out and take a look, you should be busy first.”
Jiang Feng’s Sichuan cuisine sells very well.
Almost every dish is ordered.
There are many local regular customers who thought Jiang Feng was best at making snacks.
When I tasted Jiang Feng’s Sichuan cuisine, I realized that his Sichuan cuisine was so authentic.
No wonder he is called "chef".
It’s really the real thing.
Every dish tastes particularly fragrant.
It is not greasy and feels very refreshing and clean.
“It’s so delicious!”
“We have to come tomorrow!”
“It’s not easy to eat dishes prepared by chefs at ordinary people’s prices.”
“Sometimes even if you go to a hotel, you may not be able to eat dishes made by chefs of this level. This time I really caught up.”
“I thought he was a Shandong cuisine chef. How come this Sichuan cuisine is so authentic? It’s completely professional and has the most authentic Sichuan cuisine taste.”
The guests were talking a lot.
Jiang Feng knows how to cook authentic Sichuan cuisine, and people began to spread the word.
Local guests got to know him better.
The "Looking for Boss Jiang Intelligence Group" is particularly lively at night.
Many people left messages in the group.
“I’m lucky enough to be in line. It’s so delicious. This spicy chicken is the best spicy chicken I’ve ever tasted. It’s so refreshing and chewy!”
“Certified, highly recommended, purely from the bottom of my heart, it’s a pity not to be able to eat it!”
“I even suspect that Boss Jiang grew up eating Sichuan cuisine in primary school!”
“They say he is a Shandong cuisine chef, but I think he is a Sichuan cuisine chef!”
“No problem, I must order the couple’s lung slices and twice-cooked pork when I come here, they are super delicious!”
Many people cannot go to the store. After seeing this information, their eyes are filled with envy.
“Damn it, I went to queue today and the queue has stopped, so I didn’t get any food!”
“I didn’t get anything to eat even if I went there!”
“It’s so popular, so many people go there!”
“Many people recognized his name!”
“Because the food is really delicious and everything tastes delicious, how can I not be sure?”
“I think so too. After watching his videos, I feel like he can cook everything, and everything tastes delicious, so I want to try what he’s cooking recently.”
People in the group chatted like crazy.
This is just a microcosm.
Jiang Feng has now become a topic of conversation for many people after dinner.
Liu Lei came home from get off work. His wife was cooking and the children were doing homework. It was ordinary and the family was happy.
While eating, Liu Lei said:
“Honey, do you know where Boss Jiang is now?”
Liu Lei passed by the back street after get off work and bought crayfish made by Jiang Feng, as well as fried dough sticks and hand-made noodles.
Their family loves to eat very much.
I am very impressed by the lobster made by Jiang Feng.
Hearing the topic about Jiang Feng, Liu Lei’s wife couldn’t wait to ask:
“Where is it? Do you still sell crayfish?”
Liu Lei smiled and said: "He is now working as a chef in a Sichuan restaurant, cooking Sichuan cuisine. That restaurant has become very popular these days, and there are people queuing up."
“Isn’t tomorrow the weekend? I’m thinking we’ll line up at noon, then go shopping in the mall, and then eat Sichuan food.”
“The Sichuan cuisine he cooks has a very good reputation, let’s go and try it.”
Hearing what Liu Lei said, his wife immediately agreed:
“No problem, that’s it!”
“Let’s eat Sichuan food tomorrow!”
The family recognized Jiang Feng’s cooking skills very much.
Having such an opportunity, I naturally want to try it.
The dishes made by Jiang Feng are related to many people and many families.
Food brings them happiness.
This can also be considered a benefit to society.
(End of this chapter)
