After Li Feixiang joined the company, he got started very quickly. The new Sichuan cuisine was improved and quickly became a bestseller in the store.

It's just that Su Zifang still thinks of Mu Fei and Kong Yan from time to time.

A few times, he shouted his name in the back kitchen, but no one responded to Su Zifang until the second time, and the two had already left.

During this period, others also recommended several chefs to come over for interviews, but with Li Feixiang Zhuyu in front, others couldn't get into the eyes of Su Zifang and Xue Yi.

Even Mo Xiaomi and Yang Qiong could taste that the dishes they made were insufficient, so they naturally asked to leave after reimbursing the fare.

However, Li Feixiang's specialty dish is indeed popular.

Su Zifang only went out once, and it only took half a minute to go back and forth, and Li Feixiang's menu rose to more than a dozen dishes, and many diners came to order classic Sichuan dishes such as roast white, saliva chicken, raw fried fat sausage, mapo tofu, and back pot meat.

There are also many diners who order boiled water, cabbage, chicken meng sunflower vegetables, chicken bean curd, and hoof flower soup, of course, the price is naturally much higher than the above dishes.

In addition to Li Feixiang's hard work, the pressure of other chefs in the store has also been under some pressure.

After all, in addition to the old diners, there are some tourists, so they naturally don't order the dishes they are used to eating before, and most of them choose the local specialties of Jingling.

Ma Jiang, Zhang Zidan, and Chen Guiqi, the three pure Huaiyang cuisine chefs, have not been idle since they went to work.

Either in the pot or on the way to prepare the pot.

In order to ensure speed, there is even a special kitchen to help wash the pot next to a few people.

After they finish stir-frying, they directly change the washed pot and continue to stir-fry, without wasting a minute or a second.

When it was time to rest and eat, Zhao Xiaoman couldn't help but complain that Su Zifang was squeezing employees and using the chef as livestock.

Su Zifang rubbed his shoulders and complained.

"I'm just like a capitalist!"

"The question is which dish I don't fry more than you, and it's all difficult dishes. ”

Su Zifang said and pointed to the Wensi tofu on the table!

"Look, just Wensi tofu, I made more than 30 servings at noon, and I have to cut them out one by one, do you think I'm easy!"

"If you guys do this again, I'm going to research a new dish!"

Everyone laughed and stopped making jokes about Su Zifang.

Regarding Su Zifang's new dish, almost every new employee will hear this stalk.

However, Li Feixiang heard it for the first time, and he couldn't help but be a little curious.

After Zhao Xiaoman and others talked about Su Zifang's research on boiling water and cabbage and offended the entire restaurant, Li Feixiang suddenly became interested.

"Boss Su, you made this Phnom Penh cabbage!"

"Huh?" Su Zifang looked at Li Feixiang, not knowing why he was so excited.

Thinking about it carefully, oh, when he was cooking just now, Li Feixiang was probably still busy dealing with the matter of sunflower and chicken paste, no wonder he didn't see his own cooking.

nodded, and heard Li Feixiang exhale instantly.

"I used to learn to cook in the northwest, and there was a father and son who made Phnom Penh cabbage, which is called a delicious, crispy, sour and sweet mouth!"

"It doesn't feel like eating cabbage, it's like eating jade!"

"Ah, no, it's a gold bar!"

Although Li Feixiang's words were exaggerated, everyone else could understand what he meant, and they couldn't help but swallow a ball of saliva.

Others cared about the taste of this Phnom Penh cabbage, but Su Zifang keenly grasped the key words.

"You mean, father and son?"

"Aang, yes!"

"I open a mutton restaurant, and the specialty dish is the mutton banquet, which is a stunt, but when I went there was a group of donkey friends, I didn't eat that, just the dish I ordered, the Phnom Penh cabbage. ”

"Absolutely!"

Seeing that Li Feixiang was still going to recall, Su Zifang interrupted him first: "Is the location of that hotel in a county on the edge of Xijing?"

"Huh, huh?"

"How do you know!"

Li Feixiang looked at Su Zifang in surprise.

"Is that shop so famous, you know Boss Li Ansu!"

"It seems to be a loss, I knew I should have tried the mutton feast. ”

Li Feixiang complained, regretted, and beat his chest.

Su Zifang suddenly had a thought, looked at Li Feixiang and proposed: "Go on a business trip, do you want to go!"

"Huh?"

Li Feixiang was stunned for a moment, looked at Su Zifang as if he was joking, and raised his finger and pointed at his nose: "Me?"

"Yes. We're going to Xijing tomorrow. ”

At this time, everyone looked at Su Zifang in surprise, I don't know what nerves he had, and he made this decision so impulsively.

"I said, son, there are too many delicious dishes, but if you want to go out, you can't be so impulsive!"

"When the store is short of people, you go out and forget it, and take away the hottest chef at the moment, what do you let us do?"

"Besides, you have to explain what you're going to do, right?"

Chen Chuyi knew that Su Zifang would not be so impulsive, but he also wanted to ask about the situation by the way, so he said it in person.

Su Zifang was also suddenly embarrassed.

He really didn't think of that when he spoke.

But after pausing for less than a second, he immediately said his purpose: "I'm going to hire." ”

Recruit?

At this time, even Chen Chuyi was confused, and he didn't understand why Su Zifang suddenly wanted to go to Xijing for recruitment.

Although Shaanxi cuisine does have merits in terms of culinary skills, there is no Shaanxi cuisine restaurant that can be opened in Jingling, what is he going to do when he recruits there?

Without waiting for everyone to ask, Su Zifang took the initiative to speak.

"I'm going to find the two fathers and sons that Master Li said. ”

"The seven brothers who supplied us with Hetan sheep had also met them before, saying that their mutton banquet was the best in Xijing, and many village banquets around them were made by them, and as long as they opened a store, they were full of guests. ”

"In terms of popularity and reputation in Xijing, it is definitely no worse than our food and silence. ”

After saying this, everyone finally understood why Su Zifang was so excited.

Good chefs are rare, and wild chefs who can be so good are even more rare in decades.

If you miss it or are poached, I'm afraid you will regret it for the rest of your life.

Chen Chuyi thought for a moment, looked at Su Zifang and nodded, and agreed to his request: "You can go." ”

"But Master Li can't go, and the store can't leave. ”

Li Feixiang nodded and understood that it was indeed inappropriate for him to go on a business trip when he had just joined the company, and he had only eaten a few dishes, not because of how good he had a relationship with them, from this point of view, Ma Jiang and Xue Yi were more qualified than him.

Even said that Su Lianzheng is more suitable than him.

"To change or not"

Chen Chuyi changed the words and held it in his mouth for several seconds without saying a name.

There's no way, I looked around, all of them were people who couldn't leave, and only Su Zifang had learned a lot of things, and he could do everything for him except for special dishes, so he could be the shopkeeper.

Su Zifang also saw that Chen Chuyi was difficult, and took the initiative to speak: "Forget it, I'll go over with An Yan." ”

Everyone was helpless, and they could only respond to this method, but looking at Su Zifang, they all revealed a little bit of the idea that you were such a boss Su, which made Su Zifang a little helpless.

I am really a righteous gentleman!

It's true!