When I returned to the restaurant early the next morning, everyone first screamed, and then gathered around to welcome warmly, and it was lively for a while, so I let Sinan go back to the house to pack his luggage. Returning to the small room after a three-month absence, looking at familiar things, there was an indescribable kindness in my heart, and at this moment, I finally felt grounded.

After cleaning up, there was still an hour before the noon business, and Sinan walked into the restaurant with his hands behind his back, and chatted with Boss Wu about the recent situation. Everything is not bad, but some dishes should be changed, you hurry up and get it, Boss Wu goes straight to the point and makes a request.

Of course, you have to eat hot and hot in winter, Sinan said, then let's launch a full set of Hui-style duck wontons. A duck wonton pot with a few side dishes is enough for three people. The drunken dates are almost good, and they can be taken out as a pre-dinner snack, but they have to put a small water sign on each table to inform the drivers that they can't eat them, and I don't want to face a lawsuit. Well, this season, when the southern yuzu is made, I will make a Japanese dessert, which is called Yuzu Daifuku. It is perfect for refreshing your mouth after eating hot and mellow dishes. Tomorrow morning, you buy some good grapefruit and I'll teach Sister Wu to make it. I'll teach Lao Zhang how to make duck wontons tonight.

What are the side dishes? Which dishes should be removed from the current menu? Boss Wu is desperate to chase after them.

Small dishes have to be refreshing, four things are enough, I will draft one first, you see if you want to modify: white sesame tofu mixed vegetables, spicy and crispy anchovy mushrooms, orange vinegar pickled cherry radish, Lao Beiping-style dried fruits.

"Sounds like it's a lot of trouble to make?" Boss Wu frowned.

Absolutely not troublesome, Sinan waved his hand, listen to me give you a rough idea: white sesame mixed with tofu, it is Japanese cuisine, our kitchen has Japanese-style light soy sauce and bonito flowers, buy kapok tofu to press off the water and then use a blender to whip it at high speed to fluffy like cream, casually cover it on what can be eaten raw, and finally pour soy sauce and cover it with bonito flakes and sprinkle some fried white sesame seeds, but it's the same, don't use cucumber tomatoes, the taste is wrong, it is best to blanch spinach, raw chrysanthemum or oil wheat cabbage, and at the most it has to be cabbage cut into hair. Sichuan-style spicy and crispy anchovy mushrooms are simpler, anchovy mushrooms are torn into strips and watered, dried and steamed, wrapped in starch and fried, before serving, like spicy chicken, the second processing is finished; orange vinegar is soaked in orange and rice vinegar, put the cherry radish cut into the clothes knife and soak it overnight to taste it, you can add a little sugar to enhance the taste and light sour, this is the style of Guangdong appetizer; the last one is simpler, the dried apricots and dried peaches are torn up and soaked in pure water until sticky, and the water chestnuts are sliced in thin water slices before serving. Serious to put lotus root, but good lotus root is not easy to get, use water chestnut instead.

And what about Yuzu Daifuku?

Oh, chop the yuzu meat and put it in a pot to boil a little but not to boil it in jam, then add gilly powder, pour it into a mold to shape, then wrap it thinly with red bean paste, and finally wrap it in a layer of cooked glutinous rice dough to form a ball shape and you're done. It's not hard.

You can do it, the menu looks like the Eight-Nation Alliance. Boss Wu admired.

Food knows no borders, it's all about pairing. Color, flavor and shape should be taken into account. Sinan's face was full of seriousness.

After this discussion, the two of them took the menu again, discussed it, and which ones to remove, and it was time for the meal, and the diners came in one after another, reported the reservation information, and Xiaomei led them to the seats one by one. As soon as Sinan saw this situation, he pulled his legs and went into the kitchen, mixed some food first, and then went back to the house to study and write the menu.

There are many popular people, and Sinan has lost the fun of lying behind the cash register and watching the excitement. One drink and one peck, gains and losses are always conserved, and there is nothing to complain about.