A wave of operations is as fierce as a tiger, and looking back, the phrase 0-5 was originally used to mock players who ignore teamwork in the game and just blindly show off their skills. At this moment, it is a true reflection of Jiang Yunfeng's heart. It was close to noon on the third day, and there was still a long queue at the 'Kuga Hotel', and I still relied on the neighborhood support and individual purchases of Kohei Sojina's hometown shopping street. As for the popular network anchors who were given high hopes by themselves, they were personally greeted by Jiu Ji and arranged special seats in advance.

Smiling and sending away those flattered anchors, I looked back at Jiang Yunfeng who was stunned for a long time, and chuckled, "Senior Brother Jiang Yunfeng, I know that you plan to use these anchors to expand your influence today, but I'm sorry, it coincides with my previous tactics." So I'll entertain those anchors first, and you guys just wait! But when they don't eat it, it's hard to say what your food will be. Hehehe. ”

"The Lord! The pace of cooking in the store can't keep up, so please come back quickly! ”

Hearing the shouts of the members, I responded for a long time and hurried back to the hotel, but I didn't take a few steps and suddenly turned my face, and said to Xingping Chuangzhen and Jiang Yunfeng gloomily, "Okay, two lovely juniors, hurry up and close the store, ah~ I will set up a stone tablet in the place where you opened the store, and it will be engraved with your former glory." Jiang Yunfeng, I admit that you have some strength in cooking, but compared to the operation of the restaurant, you! After all, it's just a rookie, so let's get acquainted with each other, hurry up and close the store, and then get out of Yuanyue for me immediately! ”

When a passing couple saw a long queue, the man was surprised and said, "Oh! What kind of food is there in such a long line? ”

The woman pointed to the signboard and thought that her boyfriend was coquettish, "It's Sichuan cuisine, or the eighth Xi Jiu I opened a restaurant, it's hard to pass, let's try it~~"

"Okay, you're such a gluttonous cat." pampered and scratched the bridge of his girlfriend's nose, and the man smiled helplessly. The two walked to the back of the line.

When I saw this scene for a long time, the corners of my mouth curled, and I said triumphantly, "Do you see it, this is the appeal of the Ten Masters of the Far Moon." After speaking, he ignored the black-faced three people, and shouted "Welcome, welcome, sorry, please line up!" Kuga Hotel will sincerely welcome every guest! He hurried back to the store.

"The fire is big! Chuangzhenjun, Jiang Jun! Take action and give a little color to my seniors! "Unexpectedly, the first to break out was the quiet and weak Tian Sumi.

"Xiaohui, don't get excited." Kohei Somasa untied the cloth tape wrapped around his left hand. Silently pierced his forehead and said, "Ah Feng, although your analysis was very reasonable before. But the plan can't keep up with the changes, and it's been two and a half days since the [Moon Festival], and we are still in deficit, so we have no choice. ”

"Sure enough, wits are not my style." Jiang Yunfeng slowly got up, unbuttoned his uniform shirt, and said, "Chuangzhen, Xiaohui." What is the Chinese character of two horizontal and one vertical? ”

"Dirt?"

"It's a 'dry' word! Create, ignite! This time, let me teach a lesson to our long-standing seniors! Jiang Yunfeng put the uniform he had taken off on the chair, moved his muscles, and said, "I don't know if I can fight against their entire hotel on my own, but the current situation can only be broken by fighting against the water." ”

"Nope! Ah Feng, you're not fighting alone! Kohei Soma stepped forward and stretched out his right hand.

"That's right! Jiang Jun, you are not alone. Tian Suhui also put his right hand on Chuangzhen's hand, and then looked at Jiang Yunfeng with a look of expectation.

Jiang Yunfeng put away his previous hippie smile and cynical attitude, put his right hand up, and said, "It's going to be very busy next, don't shout tired for a while." ”

Megumi Tazo smiled sweetly, "I've been resting for two and a half days, and I'm tired of it for a long time." ”

The 'boom' sound continued, the Chinese-style blower stove was lit, and the blue flames flickered. Jiang Yunfeng put the big wok on the rack, put water on the heat, and washed the dust in the pot. Xingping Chuangzhen used a kitchen knife to directly crush the green pepper and hand it to Jiang Yunfeng, who was burning the pot, along with the shredded pork.

A spoonful of peanut oil poured into the wok that was burned to the red, making a violent 'sizzling' sound, and immediately ignited a fire. It was a surprise to see the queues waiting for meals and the tourists passing by. Seeing that the attention of the tourists was successfully attracted, Jiang Yunfeng first stirred the burning peanut oil with a frying spoon, and the high temperature quickly caused the little water contained in the oil to volatilize, exuding the unique fragrance of peanut oil.

Grasping the starchy shredded pork in the pot in advance made the flame more violent, burning directly to the wooden roof of the stall. Not to mention tourists this time, even Kohei Soma and Tasomo were so frightened that they hurriedly retreated. Jiang Yunfeng calmly stir-fried shredded meat quickly with this flame. The fierce fire and the extremely high oil temperature make the surface of the shredded pork quickly dehydrate and show a beautiful golden yellow, first sprinkle in a small pinch of ginger shreds and stir-fry to remove the fishy smell of the pork, and then add green peppers, and the flame in the wok is extinguished.

The surface of the green pepper began to soften, and Jiang Yunfeng quickly added salt, sugar, and cooking wine to taste, and hooked in the thin thickener. Rush to the pot several times. From the initial state of the ingredients to the final dish of dishes, Jiang Yunfeng only took less than 10 minutes to put a plate of 'shredded green pepper pork' in front of the stall.

The sound of spitting and swallowing sounded, and tourists unconsciously gathered around, looking at this delicious dish. Asked, "What is the price of this dish?" ”

Kohei Soma pointed to the menu sign in front of the stall and said, "Each dish on the menu board is only a 'plum' coupon, which is delicious and inexpensive." You can't buy a 'plum' coupon and suffer a loss, and you can't buy a 'plum' coupon and be fooled. Don't hesitate to try our food instead of waiting in line. ”

"Can you cook all of this?" One tourist pointed to the recipe board with hundreds of dishes written on it, and his tone was skeptical.

"No problem, as long as you order, we will present it to you after the corresponding cooking time. You can eat first, we don't charge you anything if it's not delicious. Jiang Yunfeng, who was brushing the pot, patted his chest and replied confidently.

"Good! Then I want 'dry fragrant back to the pot meat', 'cured clay pot rice', 'lychee duck pot'. "A tourist saw that the shredded pork with green peppers was so tempting and the price was so common, so he thought he would try it and ordered three dishes.

"Please, the dishes are freshly made, so you need to wait for a certain amount of time, so let's have a cup of tea and wait for a while." Megumi Tando smiled as she led the visitors who ordered the food to sit down and serve tea.

"Chuangzhen, it's no problem for you to get the 'dry fragrant back to the pot meat' and I'll cook the 'claypot rice' and 'lychee duck pot', right?"

"No problem, after all, 'Dry and fragrant back to the pot meat' is the hidden menu of my Kohei Hotel." Kohei Sojin replied confidently.

"Hehe, let's start then, don't let the guests wait! Let my seniors also see our fangs! ”

Jiang Yunfeng quickly chopped half of the preserved duck, cut the Lipu taro into pieces and threw them into the wok, added water to boil, washed and drained the fragrant rice with his free hands and put it in the clay pot, added an appropriate amount of water, put it on the burning charcoal stove on the side to cook rice, washed the bacon and sausage and cut it into small pieces for later use. Here, the duck and taro were also boiled to foam, Jiang Yunfeng picked up the pot and poured it on the fishing, filtered out the duck and taro, and rinsed them under the faucet. The wok is on the heat again, first stir-fry the preserved duck in the pot until the oil comes out, put the ginger slices to remove the fishy smell, stir-fry the taro until all the preserved duck oil is absorbed, and when the taro is golden, then transfer it to the clay pot and add water to cover the clay pot cover, and bake over high heat.

On the other side, the rice of the claypot rice also reaches medium rare. Jiang Yunfeng left the duck pot, picked up the cutting board, uncovered the lid of the claypot rice, put the cured meat neatly on the rice surface, then covered the clay pot lid, closed the carbon stove damper, and reduced the fire to a minimum.

Jiang Yunfeng, who was fortunate to create a true habit, attacked with fire, and quickly stir-fried the green garlic sprouts a few times before taking them out of the pot and putting them on the plate. He turned around and asked, "Ah Feng, how are you?" ”

"Right away!" Jiang Yunfeng nodded with satisfaction after checking the condition of the duck pot, poured the sauce mixed with dark soy sauce, light soy sauce, fish sauce, salt, sugar, and sesame oil into the hot claypot rice, sprinkled a handful of chives and then covered the clay pot lid, waited for a few minutes and picked up a clay pot with one hand, and said, "Go, serve!" ”

"This is the 'dry fragrant back to the pot meat' you ordered, please use it slowly!" Xingping Chuangzhen put his food in front of the customer and stepped aside, Jiang Yunfeng followed up, served two clay pots, and said, "This is the 'Lychee Duck Claypot' and 'Lap-mei Claypot Rice' that you ordered, be careful of scalding." With that, he uncovered the lids of the two clay pots with both hands. The rich salty and fresh aroma of the cured meat spread like a virus rapidly, and other tourists, who had been undecided at first, were now firm in their own ideas and began to rush to order.

The sudden crowd overwhelmed Tanzo Megumi, who hurriedly recorded the names of the dishes ordered by the guests, and arranged seats to serve tea. Jiang Yunfeng and Xingping Chuangzhen tacitly cooperated, "braised lion head", "West Lake vinegar fish", "sweet and sour pork ribs", "garlic white meat", "shredded potatoes", "fish-flavored shredded pork", "golden Yangzhou fried rice" and other delicacies from different regions of the north and south of the river were presented in front of the tourists one by one, completely detonating the atmosphere of the scene. Even the tourists who line up in front of the Kuga Hotel are mostly attracted to it.

This time, there was a real long queue in front of the original dilapidated cart, and the rest area at the back was also overcrowded. Sensing the rapid decline in the number of diners in his store, I hurriedly put down the wok, and ran out quickly to see a few diners queuing in front of my door, and the tourists were all gathered in front of the small broken car opposite. The aroma of various dishes continues to appear, and the tourists who have already received their own dishes are sitting in the rest area with happy faces. And the tourists who haven't made it their turn are discussing with each other which dishes will be better.

Jiang Yunfeng, who was busy, suddenly felt something, raised his head and met the eyes of Jiu Ji with an unbelievable face, and said loudly with a smile, "Jiu my predecessor, how splendid is the cooking culture precipitated by China's 5,000-year-old civilization." The recipe left behind is the longest in the world, even if it is Sichuan cuisine! 'Spicy' doesn't mean everything! ”