"Congratulations to the host for winning the D-level signature dish - fish-flavored shredded pork. ”

At this time, Xu Zhuo was finally satisfied.

There was even a little excitement.

Fish-flavored shredded pork.

Rice artifact.

I actually got my hands on it.

It was nothing short of a surprise.

It seems that the business of Shikakan will expand again.

Medical school students especially love this dish.

Ever since the university students discovered the Four Sides, people have been asking about the fish-flavored shredded pork.

"Boss Xu, do you have fish-flavored shredded pork?"

"Boss Xu, hurry up and have fish-flavored shredded meat, that's the artifact for eating." ”

"You've made all the braised pork rice, but you can't make such a simple dish as fish-flavored shredded pork? Who believes it!"

Now, Xu Zhuo can finally calmly face the customers who order fish-flavored shredded pork.

You can eat as much as you want in the future.

You can order as many copies as you want.

Of course, you have to bring enough money.

This dish is a D-grade signature dish.

The price must not be too low.

Plus the current price of meat.

If the price is low, you will lose money.

The more Xu Zhuo thought about it, the more excited he became, and he couldn't wait to go back and start cooking this dish now.

It's a pity that I can't leave these days, and I have to attend Mrs. Zhang's memorial service and wait for him to be buried before I can go back.

Early the next morning, the three of them went out to find a place to have breakfast.

In fact, the hotel has a free breakfast to eat.

But since I came to Rongcheng, eating the bread slices and bacon milk boiled eggs provided by the hotel is too aggrieved for my stomach, and I have to go out to eat authentic Rongcheng food.

It's hard to come here, and it would be a loss not to try it.

The three of them found a company that sold sweet water, and one of them came with a bowl.

Xu Zhuo didn't eat enough, so he ate another rice ball.

The old man and Wei Junming don't like to eat sweets, and the buns they eat are served with porridge.

"Why are we going to go later?"

After Xu Zhuo finished eating the rice balls, he felt that his stomach was not full, so he bought a pot helmet with cold powder and pig ears in it, which tasted very good.

The old man said: "There is nothing to do today, today the Zhang family is mainly arranging funeral matters, we can't help, they don't want us to help, today is just to eat and have fun." ”

Since this is the case, Xu Zhuo began to plan his itinerary.

He actually wanted to go to the giant panda base to have a look.

But going to see giant pandas is generally a couple.

Take your godfather and grandfather with you, so forget it.

Besides, they don't want to go.

The old man had been here with the old lady a long time ago, and it was not uncommon for giant pandas.

And Wei Junming has lived in Rongcheng for almost 30 years, and he is not surprised by giant pandas.

The old man wants to go to the park to take a walk and enjoy the slow life of Rongcheng.

Wei Junming wanted to talk to Zhang Fugui.

I finally came to Rongcheng once, and I had to meet with a good friend.

By the way, try the various steamed products he makes.

Xu Zhuo had nowhere to go.

In the end, he chose to go to Guan Junjie.

Now that the cooking skills are in hand, you have to find a place to display and display it.

Otherwise, it's a little uncomfortable to hold it in my heart all the time.

In particular, the kung pao chicken and the fish-flavored shredded pork have to be well displayed.

Let the Sichuan chefs see how the real kung pao chicken and fish-flavored shredded pork are made.

Of course, this is just a joke.

Xu Zhuo just wanted to go to the back kitchen of Rongcheng Taste and study for a day.

Let's see how the management of the back of the kitchen really works.

I also learned about the workflow of the back kitchen of a large hotel.

The larger the restaurant, the more detailed the division of the back kitchen.

There are only one or two people in the back kitchen of a small restaurant, and you have to do everything yourself.

The larger the hotel, the more departments it is divided into.

For example, the back kitchen of some large hotels is specially divided into departments with different functions, such as steaming department, dessert department, and marinated food department.

If it is larger, it will be divided into Chinese food department, Western food department, baking department, etc.

After such a division, it is not only convenient for management, but also can improve the work efficiency of various departments.

Although Xu Zhuo knew about this division, he had not seen much of it.

So I want to take advantage of today to see how the kitchen of Rongcheng Taste is arranged.

In addition, he was also very curious about what means Guan Junjie used after he took office to make Rongcheng Taste turn around immediately.

As a boss who is determined to open a store in the capital, he naturally has to understand all these things.

When you save it, your eyes are black, and you don't know anything.

I took a taxi to Rongcheng Taste, and their chef had just gone to work.

Guan Junjie was eating breakfast: "Senior brother, just say what you want to know, here in the back kitchen, the chefs above the chef are all your senior brothers, you can ask directly if you want to ask, you're welcome." ”

Xu Zhuo is Wei Junming's godson, so he can't hide his personal affairs with him because of this relationship.

And since seeing the courage of his master yesterday, Guan Junjie has become more determined to return to cooperate with Xu Zhuo.

Xu Zhuo has high-ranking people around him and lofty goals.

If you really go to the capital to open a restaurant, you can definitely meet a culinary master who you can't usually see at all with Xu Zhuo.

There is definitely a lot to gain from learning from this kind of master.

After Guan Junjie finished breakfast, the two began to wander around the back kitchen.

The kitchen of Rongcheng Taste is divided into many areas according to different functions.

There are many areas such as pastry room, cold vegetable room, brine room, vegetable primary processing room, meat and aquatic products processing room, garbage room, cutting room, lotus area, cooking area, cooking area, catering area, and food delivery area.

Each area has a different environment because of its different functions.

For example, the temperature between pastries is relatively high, which helps the fermentation of pastries.

On the other hand, the temperature in the cutting room and the meat and aquatic products processing room is relatively low.

This is because the low temperature keeps the ingredients tender.

Not only that, but even the warehouse is divided into staple food storage, non-staple food storage, dry goods storage and cold storage.

The two of them went to the most inconspicuous brine room in the kitchen first.

There are many lo-mei in Sichuan, and Sichuan people also love to eat lo-mei, so Rongcheng Taste has set up a brine room.

There are three chefs here, and they are now packing up the ingredients for today.

There are a variety of rabbit heads, chicken wings, animal offal, etc., and there are about one or two dozen kinds.

Their job is to make lo-mei from various ingredients sent by the purchasing department.

When there is a customer order, according to the requirements and portions, cut the lo-mei into pieces and put them on a plate, and hand them to the food delivery staff.

The work is not too busy.

But there are a lot to be aware of.

For example, they are responsible for the storage of brine and the preservation of brine products.

"On the first day of work, I planned to invite Cao Kun back again, but unfortunately I was the first to get there, and he followed you to the Central Plains, otherwise the taste of lo-mei in Rongcheng will go to the next level. ”

Guan Junjie is very familiar with Cao Kun, and he planned to let Cao Kun come over as soon as he took office, but at that time, Cao Kun had already decided to return to the Central Plains with Xu Zhuo.

The taste of Rongcheng is Cao Kun's sadness, and he doesn't want to come back to work.

After watching the work in the brine room, Xu Zhuo felt that he had to ask Cao Kun to take one or two apprentices when he turned around. Later, when you move to the provincial capital, you will also get a brine room.

In this way, Cao Kun's work does not have to coincide with the entire kitchen, and the efficiency should be higher.

And he doesn't participate in other work in the back kitchen, maybe the lo-mei he makes will be even better.