It is urgent to decide on the menu for the spring-limited course.

Fang Mei means that the spring limited package is best launched before Qingming, and it is already April 2nd, which is only three days before Qingming.

The restaurant on the top floor next door will launch a new spring set menu after Qingming Festival, with the aim of attracting back guests who were discouraged by the price after the opening event.

According to insiders, the discount of the spring set meal of the top restaurant this time is very large, and it is likely to give a blow to the major restaurants in Beiping that are ready to start fighting back after the Qingming Festival.

As for who this insider is, of course, it is Comrade Wang Hao, who has penetrated into the enemy's interior, is interning in an advertising company, and is highly regarded by the leadership.

Wang Hao's company received part of the business promoted by the top-level restaurant network some time ago, although it was only a small part, but it also allowed Wang Hao to successfully break into the enemy's interior and began to conscientiously serve the black-hearted capitalist Boss Jiang as a spy without a salary.

Although I don't get paid, I take care of the rice, not to mention anything else, and eat all the dishes during the food trial. Whether it is made by Jiang Weiguo or Jiang Feng, or made by Dong Shi and Dong Li, or other kitchen chefs who do not deserve to have a name, you can eat it, and you can eat it as you want.

April 2 is Friday.

Wang Hao, who worked hard all day and worked hard to write 2,000 words of miscellaneous things after work, dragged his tired body to Taifeng Building.

As soon as he walked into Taifeng Building, Wang Hao saw the familiar Brother Feng who was sitting at the front desk fishing, and couldn't help but smile knowingly and greeted him.

"Brother Feng, what are you going to eat today?" Wang Hao's coming to Taifeng Building now is as relaxed and pleasant as going to the cafeteria, and even more enjoyable than going to the cafeteria.

When he goes to the cafeteria, he has to swipe his meal card, and he may also meet the leader who asks him how he finished his work in the morning. There is no need to worry about these problems when you come to Taifeng Building, the waiters and chefs basically know him, and no one will ask him about his work, only someone will kindly walk up to him with the food and let him taste it and comment on how it tastes.

Touching at the front desk, no, it was Jiang Feng, who was concerned about the store's turnover today, raised his head, and when he saw Wang Hao, he was like seeing a savior, and hurriedly got up and walked out of the front desk, grabbed his hand and walked towards the back kitchen.

"Didn't you say that you can leave work early and slip away early today, Friday, why are you here now, it's 5 o'clock, and if you don't come to the back kitchen, you're going to have a fight!"

For Taifeng Lou now, Wang Hao is no longer the Saturday and Sunday box waiter who didn't take money at the beginning, nor is he the precious spy who doesn't take money to break into the enemy. He is more precious, his position is in the middle, he does not belong to the employees of Taifeng Building and does not take a penny of the Jiang family's salary, and he is the designated evaluator of the spring limited menu of Taifeng Building's back kitchen.

As Comrade Jiang Feng and Comrade Wang Xiulian said before, there are too many ingredients in spring.

There are more than a dozen kinds of fish alone, not to mention a variety of vegetables, and if you use all of these ingredients to make dishes, you can make hundreds of different dishes.

In addition, the structure of the kitchen members of Taifeng Building is complex, including Sichuan cuisine, Cantonese cuisine, Shandong cuisine, Subang cuisine, and Zhang Guanghang, a combination of Chinese and French transnational cuisines, and each cuisine has seasonal dishes with the characteristics of each cuisine.

In addition to the last Qixi pit money package, this is the first time that Taifeng Building has launched a limited package, and everyone wants to be selected for the dishes they recommend, and everyone has saved some of their own thoughts.

The old man felt that since it was a package, he had to show his strength and technology, and he had to make something difficult so that he would not fall into the name of Taifeng Building.

Dong Shi and Dong Li felt that the spring limited dishes were simply a menu tailored for their Subang chefs, and in this set meal, Subang dishes had to dominate.

Wu Minqi, Zhang Guanghang, Ji Xue, Jiang Jiankang and other chefs said that I was the same.

As for Jiang Feng, the spring limit basically has nothing to do with him.

What he needs to do is to complete the task of the eight treasure chestnut fragrant pigeon set for him by Comrade Wang Xiulian every day, and at the same time complete the cooking plan formulated by the old man for him, and go to the hospital on time to deliver food to Director Jiang Weiming Zhong with three meals a day.

Originally, Jiang Feng was also a good candidate for tasting dishes, but he was not only Jiang Jiankang's son, but also Jiang Weiguo's grandson, and Wu Minqi's boyfriend. The identity is so complicated that it's hard to believe that he won't be forced by some unspeakable pressure to show favoritism when commenting.

Just when everyone didn't trust each other, Wang Hao was born.

Not only can he eat and eat, but he can also speak well, not only can he speak well, but he can also write. As long as you want, he can always write you a short essay of 1,000 words to describe in detail what is good about this dish, why it is good, how it is good now, and how it will be good in the future.

The chefs in the back kitchen of Taifeng Building simply love Wang Hao.

Wang Hao also loves the chefs in Taifeng Building, after all, the last time someone chased him like this and stuffed him with good food was when he returned to his grandmother's house in elementary school.

When Jiang Feng led Wang Hao into the back kitchen, the chefs in the back kitchen were already fighting by cuisine.

"Mandarin fish must be used for fish, this time is the most suitable time to eat mandarin fish, the spines are less and the meat is fresh, the guests will definitely like it!" Dong Shi argued.

"Cod can also be made, and the lemon cod is easy to make, and it can be sold for a high price with a little arrangement. "Zhang Guanghang has something to say.

"Watercress fish is more suitable for making big dishes in the set, it's really not good, and steamed fish head with double pepper can also be used. Wu Minqi didn't give an inch.

"I think you can make fish ball noodles by hammering it into fish balls. While Ji Xue is fighting for opportunities for herself, she also does not forget to fight for her sister to have the opportunity to perform.

"But I think the fish is only delicious if it has to be sweet and sour. "Ji Xia didn't want this opportunity and wanted to eat sweet and sour fish.

"Yes, yes, I also think that sweet and sour fish is delicious, sweet and sour fish!" Jiang Jiankang formed an alliance with Ji Xia on the spot.

"But our restaurant is mainly based on Lu cuisine, should we use ...... for a big dish like fish?" happened to a chef who did not deserve to have a name.

"Who said that our shopkeepers are all Lu dishes?" everyone said in unison.

Jiang Feng: ......

Quarrels are quarrels, and the purpose of the store cannot be forgotten. Who said that our shopkeeper is not braised vegetables, and our store's signature dishes are not all ......

Jiang Feng couldn't refute it for a while.

"Ahem. Jiang Feng coughed twice, so that everyone could see Wang Hao next to him.

Wang Hao was already ready.

He didn't do anything when he went to work this afternoon, just thinking about how he would compliment the chefs on the dishes he had made when he came to Tai Fung Lou. The draft has been typed 800 times, and now even if he is not given food, he can open his mouth for 5 minutes without repeating it.

"Wang Hao, come and try the shepherd's cabbage and tofu ball soup I made, the meatballs in it are made by me with yellow croaker meat, and they are still hot on the stove, you wait a minute, I will go and pour some sesame oil on you now." Ji Xue saw that Wang Hao was coming, and without saying a word, she was going to serve food to Wang Hao.

"Taste me first, the fried squid with leeks on my side has been out of the pot for almost a quarter of an hour, and if you don't eat it, it will be cold!" Dong Li also went to serve the dishes.

"Then let's try yours first, my watercress fish will take a while to come out of the pot. Wu Minqi sat firmly on the Diaoyu Tai.

"I'm going to make you lemon cod, do you have anything else you want to eat? In the spring, it's actually good to eat puffer fish, I happened to take the relevant certificates, but this dish is not suitable for a set meal." Zhang Guanghang smiled slightly, feeling that today's victory must belong to him.

"Can I ...... too" Ji Xia's voice was quickly covered by Jiang Jiankang.

"Xiao Wang, I made you a rock sugar soft-shelled turtle, come and taste it first!" Jiang Jiankang tried in vain to seize the opportunity with his voice.

"I want to eat ...... too"

"Dad, is soft-shelled turtle also a seasonal spring dish?" Jiang Feng felt that Jiang Jiankang was cheating.

Ji Xia's words were interrupted again.

Season Summer: QAQ

I want to eat it too

"You know what, soft-shelled turtle meat is the best in spring. The soft-shelled turtle has not eaten for a winter, and the meat at this time is the most tender and less fat, and the earthy smell is easier to remove than at other times. Jiang Jiankang's small class has started, "Besides, soft-shelled turtle is originally a nourishing holy product, and when the time comes, the guests will not have an opinion." ”

"The nourishing should be black chicken stew......"

"Rock sugar soft-shelled turtle is delicious!"

Ji Xia nodded frantically in agreement, and even wanted to take a bite.

Wang Hao felt that the few tears in his heart called moving were about to flow from the corners of his mouth.

Where is this, is it paradise?

"Ahem. The old man, who had been silent watching everyone's argument, coughed twice, and everyone instantly fell silent and looked at the only chef in Taifeng Building.

"What's the point of arguing, is there such a thing as a menu that can be judged by a person who tastes it? The old man said.

"Xiao Wang, you can taste the pickled duxian I made first. ”

The old man glanced at Jiang Jiankang: "Rock sugar soft-shelled turtle also dares to say that it is a seasonal dish, and pickled and fresh is the seasonal dish in spring!"

"The first dish of spring. ”

Hao:!!!

It's paradise!

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The whole book