When it was time to start the meal, everyone sat around the big round table, which was filled with all kinds of delicious meals and famous Lu dishes that only appeared in some food programs.

For example, the Confucius Yipin pot brought by Xu Zhuo before is one of the representatives.

The practice of Confucius Yipin pot is very particular, first use dragon whisker powder, cabbage pier, boiled yam into the bottom of the pot, and then put the boiled time, boiled chicken, and boiled duck on the top.

Then put sea cucumbers, fish maw, squid rolls, magnolia slices, and egg purses with some allegorical patterns or words at the intervals of each ingredient.

Finally, add chicken broth, Shao wine, refined salt, and steam for about two hours before serving.

This dish is actually a lost dish, but in recent years, with the excavation and sorting of various special dishes, Yipin pot has been restored.

It is precisely because the practices of each faction are different, and the focus of excavation is also different, so the name and practice of Yipin pot are different in various places.

In the north, Yipin Pot refers to the Confucian Yipin Pot, an authentic Shandong cuisine.

But in Anhui, Yipin pot is the traditional hot pot of Anhui.

Spread dried bamboo shoots on the bottom of the hot pot pot, spread a piece of meat on the second layer, white tofu or fried tofu on the third layer, meatballs on the fourth layer, cover the fifth layer with vermicelli, garnish with spinach or goldenrod, add seasonings and an appropriate amount of water, and then simmer and cook.

In Shenzhen, this practice of putting vegetables into a container in layers is also called poon choi.

In addition, the signature Buddha jumping over the wall of Fujian cuisine is similar to the Yipin pot, but the steps are more cumbersome and the ingredients are more exquisite.

In addition to the Yipin pot, there are also Yipin tofu, scallop Shangchao, money sea cucumber, hibiscus scallops and some home-cooked dishes on the table.

One of the most eye-catching is a dish of fried green chilies.

This is the old lady's favorite dish, the green chili pepper is removed from the stems and seeds, stuffed with meat filling, and the outside is wrapped in batter and fried in a pan over low heat.

When the batter is fried to the outside is charred and crispy, the meat filling inside is just ripe, and the green pepper in the middle still maintains a crispy texture.

This is a traditional dish in the Central Plains, which is different from the tiger skin stuffed chili peppers and boiled chili peppers in the south.

This dish tastes crispy on the outside, crisp peppers, and tender meat filling, and it is absolutely enjoyable to eat three sensations in one dish.

After the dishes were served, Xu Zhuo counted them, and he smacked his tongue a little.

There were nearly thirty dishes on the table, filling the entire large round table.

Just became the helmsman of the restaurant and talked about pomp and circumstance, it seems that it is time to black a wave of Xu Wenhai.

Boss Xu sandwiched a sea cucumber from the Yipin pot for the old man: "It's just a Mid-Autumn Festival, and I actually cook so many dishes, isn't my dad too extravagant?"

The old man glanced at him: "Every year during the Mid-Autumn Festival, the chefs in the store will conduct an assessment. ”

Assess?

What is assessed?

Xu Wenhai took the initiative to explain to Boss Xu.

The chefs of Xujia Restaurant will be assessed every year on the day of the Mid-Autumn Festival.

The content of the assessment is very simple, each person makes one or two specialty dishes for the old man to evaluate, so as to determine the treatment in the coming year, until the Mid-Autumn Festival next year to assess again.

This is a tradition that the Xu family has been abiding by since they got involved in catering, many years ago, the grandfather passed this rule to the grandfather, and later the grandfather passed it on to the old man.

From the Mid-Autumn Festival next year, the old man will no longer participate in the assessment, and it will be time for Xu Wenhai to be the master.

In the past, the assessment of the Xu family was always held during the Spring Festival.

After all, compared with the Mid-Autumn Festival, the Spring Festival is more in line with the tradition of making an annual summary.

However, the Spring Festival is a day of family reunion, and if some chefs are not satisfied with their treatment and want to resign or change jobs, it is not quite a shame to celebrate the New Year.

And it's not easy to find a job during the Chinese New Year, and it's the off-season for catering after the New Year, and major restaurants may lay off people, making it even more difficult to find a job.

So the old man took it upon himself to set such an important event for the Mid-Autumn Festival.

If you are satisfied with the treatment, you will stay in the store and continue to struggle, and if you feel dissatisfied, you will resign, you will find a job when you should find a job, and you will change careers when you should change careers, and you will not be embarrassed.

After the Mid-Autumn Festival, the catering industry will become more and more popular with the arrival of winter, and it will be easier to find a job.

After listening to Xu Wenhai's introduction, Xu Zhuo understood the old man's good intentions.

Li Hao looked at the old man and asked, "There are so many dishes, so many chefs in the back kitchen, can you remember who made these dishes?"

This question made Xu Qiwang immediately happy: "The chefs in the store are all brought out by me, and I don't need to taste these dishes at all, I can know who made them at a glance." ”

After speaking, the old man said to Xu Wenhai: "Wenhai, you have done a good job in this fried green chili, and you have to choose this kind of chili pepper." However, the Yipin pot did a bit of a failure, the chicken soup was added too much, and the sea cucumber was a little too much. ”

Next, it became the old man's performance moment.

He commented on almost every dish, all the advantages and disadvantages, as well as the small flaws in the practice.

Speaking of Xingtou, he didn't even let go of Li Zhuang's white meat that Xu Zhuo had just been idle.

Of course, after the dishes are upgraded, there is no big fault with the white meat of Li Zhuang made by Boss Xu, but some small details can be improved a little more.

"Xiao Zhuo, this Li Zhuang white meat you made...... After the old man tasted it, he sandwiched a piece of meat for the old lady, then put down the chopsticks, and carefully pondered the room and details that could be improved in this dish.

Xu Zhuo also put down his chopsticks, intending to listen carefully to the old man's opinion.

The others also held their breath, wondering what the old man would point out about his shortcomings.

You must know that this Li Zhuang white meat is already very delicious, if it can be improved a little more, how good will it taste?

The old man was just about to speak, and the old lady who was eating Li Zhuang's white meat said to herself: "The meat made by my good grandson is delicious, so delicious." Gui Fang, I can't reach it, give me a few more pieces. ”

The old man opened his mouth, and then echoed: "Yes, yes, yes, it's really good, I can't eat enough of this meat every time." ”

Xu Zhuo opened his mouth wide and stared blankly at this scene.

I'm ready to wait for the old man to pick a thorn, and the old man looks like he's going to pick a thorn.

Just because of the old lady's words, she can't eat enough every time?

I really didn't expect that the old man was actually a licking dog!

Aren't you afraid of insulting the king's name?

"Grandpa, is there any room for improvement in this Li Zhuang white meat?" Boss Xu didn't give up, he wanted to know what the old man really thought.

If there is room for improvement, maybe this D-grade signature dish can be upgraded to a C-grade signature dish.

As a result, the old man still looked like a licking dog: "It's already perfect, and your grandmother and I like to eat it very much." ”