With Xue Yi's assurance, Su Zifang didn't worry too much about Liu Yongan's situation, anyway, the store also needs to add a new chef, just to come to someone who understands Cantonese cuisine, it's good.

Su Zifang looked at the silent chef configuration again, and a little speechless flashed in his heart.

Not to mention Jingling, I'm afraid it's the first time in the country to open a restaurant like this, right?

The cuisines are blended and mixed, the chefs who make the dishes are different, and there are random temporary dishes that need to be reserved for two or three days......

Not to mention the average level of high-end stove chefs, the average level is similar to the top restaurants in various places, and it doesn't look like a serious restaurant.

But the diners in line don't care about that.

There's only one criterion for them, and that's taste!

Wang Fugui walked over every morning to buy a fried bun and pair it with a Yangchun noodle, according to him, that taste.

Yan Junqing occasionally comes to a small wonton with firewood, accompanied by duck fat baked cakes, which is also delicious.

Not to mention Mu Lu and Lu Renjie, since Su Zifang improved and carried forward the craft of holding steamed buns, the two simply regarded Shibu as a canteen, and came to eat three meals a day.

Sometimes there are too many staff meals, and Su Zifang simply packs a copy and sends it over, even if it is as a reward for him to fully promote Shibu Catering.

Even though there is a silent menu in each room, it can sell dozens of more dishes every day, which is a good means of publicity.

This is true of the other diners on the street and outside the street.

From the old man to the babbling language, it is because of the food that he has become a fan of food.

There are those who like the authentic taste of duck fat baked cakes, those who are greedy for the mellow and rich duck blood vermicelli soup, and those who are willing to enjoy a touch of spring on their lips and eat Yangchun noodles as soon as possible, no matter how hot the soup is.

More of them are changing the same thing every day, and finally they have to ask for food in the guest book to hurry up and launch a new breakfast.

In this regard, Su Zifang can only say: There is more than enough heart but not enough strength.

There are so many chefs in the store, and in order to meet the business hours of more than ten hours from morning to night, they have been divided into two shifts to work, and if you want to increase the variety of breakfast, I feel that I have to hire a few extra morning masters.

But it's a long road, look at the difficulty of recruiting now, no one on the serious recruitment website submits resumes, and the only new chef in the store is still ...... I don't know how to get in somehow.

Thinking of Liu Yongan, Su Zifang had another pain in the egg.

Cantonese chef!

It's really not good to settle down casually.

Although Cantonese cuisine does have the most breakfast varieties in the country, as long as it goes out of South China, the number of people who eat morning tea has dropped sharply, and there is no point in opening morning tea.

Other varieties of Cantonese cuisine, I have not tried the craft, and Su Zifang is not sure.

After all, Cantonese cuisine itself is divided into many genres.

Chaozhou, Dongjiang, a heavy seafood and aquatic products, pay attention to the taste of light. A heavy meat diet, requiring a strong fragrance.

As a result, many people can't distinguish between Chaozhou cuisine and Huaiyang cuisine, and confuse Dongjiang cuisine with Shandong cuisine.

In addition, there are some differences between the practice of Cantonese cuisine itself in large restaurants and food stalls, and it can also be divided into pavilion dishes and stall dishes, and when it is not clear what Liu Yongan is good at, Su Zifang cannot make a decision directly.

Calculating the time, it seems that it is just about to be the day of the new dish, so Su Zifang simply didn't think about it.

After he is familiar with the environment for two days, let Xue Yi and Ma Jiang decide.

Anyway, I have to listen to the arrangement of the head chef and the head chef in the back kitchen.

I'm tired!So be it.

Within two days, Su Zifang, Chen Chuyi, Xue Yi, and Ma Jiang announced an exciting piece of news during the staff dinner.

During the afternoon break, the new dish assessment will be carried out at the same time, and the half-year bonus will be issued to employees, and all employees will be regularized.

As soon as this news came out, everyone's emotions instantly rose.

After all, in the workplace, there is nothing more exciting than handing out money, not to mention a restaurant with such a large amount of money as Shibuyu, and the salary and welfare standards are high.

The happiest is Zhang Zidan and a few other old employees.

You must know that tofu dumplings have been a silent signature dish for a long time, and with this, she will get no less bonus.

The first is the new part of the food tasting.

This is the standard set by Xue Yi and Ma Jiang, adding new dishes every other month, and at the same time eliminating a batch of dishes every other quarter. In this way, diners can better experience different flavors.

Unless it's too classic to be replaced.

At present, the only dishes in the store that enjoy this honor are Su Zifang's Longjing shrimp and Huofang tofu, Zhang Zidan's tofu dumplings, and Zhao Xiaoman's pot-wrapped pork.

Other than that, the other dishes are within the range of dynamic adjustments.

As for the task of ordering food for diners......

Su Zifang once cleverly mentioned this matter to Xue Yi, but was rejected by a reprimand.

"What you need is a new dish, not a lot of repetitive dishes, you settle in with Xiaomi, and she will help you do the first screening. ”

Su Zifang thought about it and felt that what Xue Yi said was very reasonable, and he no longer dwelled on this matter.

As he was talking, the new dish of Ma Jiang was served, and Xue Yi waved his hand directly after tasting the stir-fried dishes: "If there is still meat and vegetarian stir-fry in the back, there is no special need to be new, they are all senior chefs, and if you can't even do this kind of dish, you can leave as soon as possible." ”

"Just cook the best food!"

After Xue Yi finished speaking, Ma Jiang also directly skipped the general dish and took out a brand new dish, Ice Flower Elbow.

After the whole elbow is deboned, stuff ham, dried bamboo shoots, dried winter melon and other mountain goods in the middle, roll it tightly and put it in a pot to simmer to taste.

Wait until it is completely cooked, then put it into the gelatinous matter boiled out of the pork skin and freeze it into a cylindrical shape, slice and put it on a plate when eating, and eat it with dipping sauce.

In a normal restaurant, this dish would be a cold dish at best.

But here in Ma Jiang, the cut elbow slices are paired with ham slices, and they are really placed in the shape of a flower, which is both beautiful and appetizing, and even Xue Yi, who has always been picky, nodded his head to express satisfaction.

"Just one?" Xue Yi was still unsatisfied after tasting the ice flower elbow, but he still turned his head to look at the next one after looking at Ma Jiang's empty plate.

Liu Yongan is new and urgently needs dishes to open the scene, so he submits a bunch of Cantonese dishes.

However, in the end, there were not many passed, only seven or eight classics, which Xue Yi felt that although there were a few dishes that were not very suitable for Jingling's taste, they were surprising enough, so try them.

Kong Yan was relatively safe, and submitted the nine-turn large intestine and fried double crispiness of Lu cuisine.

The solid basic skills of these two dishes were vividly expressed, and Xue Yi commented that he was not weaker than your master.

Let Kong Yan be overjoyed.

His master Kong Zhengming is a chef who has been to a state banquet, and his dishes can catch up with his master, which is a great encouragement for him.

Zhao Xiaoman's new dish is Lu Cai Sai Crab, only one but surprisingly delicious, and those who have eaten it are full of praise and successfully passed.

Su Zifang successfully passed with crab stuffed orange and passion chicken, which attracted everyone's attention.

Others are digging deep in one cuisine, and it is really uncommon for Su Zifang to pick up a spoonful of chopsticks in each cuisine.

But it's done so well that people have nothing to say.

Zhang Zidan and Chen Guiqi had no new dishes, so they chose to give up, and everyone's eyes fell on Mu Fei, wanting to see what new dishes Mu Fei had. Baidu search Le'an Xuanshu Net(乐安宣书网)