"Hello, Master Liu Mang. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 info" The chubby Zhu Daming stretched out his hand and said with a smile.

"Hello, Master Zhu, thank you very much for coming to help!" Liu Mang shook his hand and said gratefully.

After recruiting people for a day yesterday to no avail, Li Ruonan transferred a group of chefs from his R&D department. led by Zhu Daming, who had fought with Liu Mangbi before.

"Yes, yes!" Zhu Daming nodded again and again: "It's my honor to be able to cook with the chef." ”

In addition to the chefs, Li Ruonan also transferred several floor managers from various branches of the Four Seasons Pavilion to help Liu Mang train service personnel.

Don't underestimate the role of these people, upstairs is not a small restaurant, and whether a restaurant's service attitude is good or not also directly affects business.

With these experienced personnel, as long as a few more apprentices and waiters are recruited, the upstairs can be open for business.

"Let's order the menu today, and I'll have someone print it overnight. Li Ruonan said.

Li Ruonan's idea is to open the upstairs first, and it is best to be an instant hit.

And at the same time as it is popular, it is also necessary to announce that Liu Mang has become the new owner of the upstairs, so that he can expand the new store and go to the whole country and even the world.

The menu of a restaurant is very important, which is directly related to whether the restaurant can cater to the appetite of diners and whether the chef's skill can be reflected.

"Well, I understand. Zhu Daming nodded: "I don't know Master Liu Mang, do you have any ideas?"

"There is a basic principle!" Liu Mang paused: "That is, no one has me, and no one has me!"

"No one has me, no one has me?"

"That's right! In addition to some special dishes, we also have to make our own characteristics in some ordinary dishes, so that we can stand out from the crowd of restaurants!"

"What should I do then?" asked Zhu Daming.

"That's it, Master Zhu. I'll arrange some special dishes, and today you will make a few tables of the ordinary dishes you are good at, and I'll see if there are any improvements. Liu Mang thought for a moment and replied.

"Well, that's the best!" Zhu Daming showed an excited expression.

Why did he come here? Didn't he hope to get Liu Mang's guidance and make his level better? I didn't expect that on the first day of his arrival, he would be able to learn things immediately.

"What kind of style do you go?" asked Shan Jian, who was standing on the side.

There are eight major cuisines in China, as well as countless branches and folk snacks. It is impossible for a restaurant to include all of these dishes.

"It is mainly Cantonese cuisine and Shandong cuisine, supplemented by Sichuan cuisine and Zhejiang cuisine, mixed with some well-known dishes of other cuisines. Li Ruonan suggested.

"Yes, after all, we will be dealing with diners from all over the country in the future, and we will try to eliminate the influence of the region. Liu Mang nodded and agreed.

People in every place have different tastes. The dishes in various places generally have strong regional characteristics.

For example, people in Jiangsu and Zhejiang like to eat sweet, while people in Sichuan and Hunan prefer spicy. The best way to counteract this effect is to seek balance and follow the golden mean.

Cantonese cuisine and Shandong cuisine are the best choices.

One of these two cuisines is the representative of the 'Northern Cuisine', and the other is the leader of the 'Southern Cuisine', which can take into account the tastes of the whole country.

After discussing with Zhu Jian, Shan Jian and Zhu Daming quickly drew up the menu.

Some of the most well-known Cantonese dishes include 'Crystal Suckling Pork', 'Fish Head with Ginger and Scallions', 'Salt-baked Chicken', 'Oyster Sauce Beef' and other home-cooked dishes that can be found in some restaurants.

Lu cuisine includes 'sweet and sour Yellow River carp', 'nine turns of large intestine', 'soup fried double crispy', 'roasted conch'...

In addition to these, there are also Sichuan cuisine's 'mapo tofu', 'back to the pot meat', 'yellow stewed eel'...

Zhejiang cuisine's 'Dongpo meat', 'Longjing shrimp', 'dry fried bell', 'call for Tong chicken'......

In addition to some hot dishes and soups, more than 30 cold dishes and more than 20 kinds of pastries were added.

"Well, that's good!" After the menu was prepared, Liu Mang took it over and watched it carefully, very satisfied.

Shan Jian and Zhu Daming are both very experienced chefs, and the dishes they serve are all specialties of some cuisines, but the regional color is not particularly strong.

For example, there is no 'boiled pork slices' in Sichuan cuisine and 'braised pork ribs' in Zhejiang cuisine.

In the eyes of gourmets with both tastes, the ratio of sweet, salty, numb, and spicy is not particularly important, as long as it is delicious, but some ordinary diners may not buy it.

Like the numbness and spiciness, some northern diners can't accept it. And the sweetness in the 'braised pork ribs' may not be liked by people outside Jiangsu and Zhejiang.

After the menu was drawn up, Shan Jian and Zhu Daming beckoned the chefs below to start getting busy.

"Little Wu, call Jeba over in a moment and let him taste the dishes too. Liu Mang commanded.

It was only by this time that Liu Mang slowly realized how difficult it was to open a restaurant.

Like him, there is no one around him except for the five eyes. Even Jeba was pulled over and acted as a security guard at the restaurant.

Ever since Comrade Jeba came into contact with Chinese food, he has been completely conquered. He has decided that he wants to stay in China for a long time and travel around.

Including food and lodging, and taking out the cost of sponsoring the trip, Liu Mang's condition made Mr. Jeba, a foreign friend, overjoyed.

He changed into a black suit brought from England and stood straight at the gate every day, which was too cool.

The fire in the stove rises, and the kitchen knives make a rhythmic 'poof' sound on the cutting board.

Liu Mang looked at the busy people in the kitchen, and his heart was surging.

Upstairs and upstairs finally got it back, so let it be in your own hands and carry it forward.

Under the division of labor and cooperation of everyone, the dishes were quickly baked one by one.

"I'm going to be a!" Jeba walked into the kitchen, and when he saw the dishes on the table, his saliva was dripping all over the floor.

After messing with the five-eyed fool for a while, Comrade Jeba was greatly affected and learned a lot of swear words and colloquialisms.

Liu Mang first rinsed his mouth with a glass of water, and then picked up chopsticks.

"Well, Chef Shan, this 'Crystal Grunt Meat' is good!" Liu Mang picked up a piece of meat wrapped in sugar crystals and tasted it.

'Crystal Gollum Pork' is a Cantonese dish that, like 'Stir-fried Beef River', is the most testing of a chef's skills.

To make it, the pork tenderloin is cut into small pieces, then coated in flour and fried in a pan, and finally put into the syrup to form a layer of crystal sugar crystals that coat the meat pieces.

When the dish is ready, nothing is stained with the transparent shell on the outside, and when you touch it, the tomato juice and other condiments are wrapped inside. It tastes sweet and sour and is extremely delicious.

"Call me Jane! In Yunfu Restaurant, everyone calls me that. Shan Jian wiped her hands with an apron and smiled.

"Alright, Jane. Liu Mang laughed dryly, and then began to comment: "The sugar juice is well adjusted, and after being added to the ice water, a beautiful sugar coating is formed, but..."

"Just what?" Shan Jian knew that this was Liu Mang, pointed out the shortcomings in her dishes, and hurriedly asked.

"Your syrup has been boiling for a little too long, and the outer layer of icing tastes a little harder and a little cracked. ”

"Really?" Shan Jian wondered.

This 'ice crystal grunt meat' has always been her specialty, and after so many years, no one has ever said that it has this shortcoming.

"Well, I don't understand it, I'll do it again. Liu Mang thought about it, put down his chopsticks, and walked to the cutting board. (To be continued.) )