Abnormal Food Article

Chapter 212 Let Zheng Da do it

Hearing that Qin Huai was willing to work overtime, Foreman Cao became even more excited, and his eyes lit up when he looked at Qin Huai.

"It's great that Master Xiao Qin has such a heart. Now I want to say the second priority is the business hours of our Huangji."

"Master Huang, I think there is nothing wrong with the noon business hours, but the evening business hours are indeed a bit too short." Foreman Cao looked at Huang Shengli.

Huang Shengli remained silent and did not speak.

The last time Huang Ji changed its business hours was because of "Zhiwei".

"Now that we have determined the rules for limited quantities of fruit, I can roughly calculate the daily sales volume of fruit based on the business hours and the passenger flow in the past few days."

"Considering that the production of fruit takes much longer than ordinary dim sum, I think we can gradually increase the business hours starting from tomorrow. First increase it to 9 o'clock tomorrow, and then the day after tomorrow..."

"The ordering time has been extended to about 10 p.m." Huang Shengli interrupted Manager Cao, "The ordering time will stop at ten o'clock, and the store will close at eleven o'clock. The business hours at noon will remain the same, and the ordering time will stop at 1:30. The chef preparing the dishes in the back kitchen has plenty of time to prepare the dishes.”

Foreman Cao has worked at Huangji for so many years and can calculate the number of customers and meals served, so Huang Shengli can naturally do the same.

"10 o'clock is the limit. After 10 o'clock, even if Xiao Qin and I can deliver meals stably, the rest of the kitchen can't keep up with such a large volume of meals."

Foreman Cao quickly jotted it down in his notebook.

Huang Shengli looked at Qin Huai again: "Xiao Qin, you don't have to get off work until so late. You will go to work at 4:30 in the afternoon. It is enough to work until 8 in the evening according to your meal delivery speed. But since you have to work at night, you can go to work at noon. Have a good rest. I asked Gong Liang to set up a VIP sleeping lounge in the bone setting shop. From now on, you can go there and take a nap after lunch to recharge your batteries."

Qin Huai knew what Huang Shengli meant. The biggest difference between Guoer snacks and other snacks is that it can be steamed repeatedly, and the taste of resteaming will not be much worse than when it was freshly cooked.

As a novel snack, the prototype is apple dough. The fruit is originally shaped and steamed in a pot before being colored. After coloring, it is served directly to the guests, and the entrance temperature is just right.

After coloring, leave it there to cool. When the customer orders, steam it in a steamer for a few minutes. It will be delicious.

It is true that the production process of Guo'er is very troublesome, and there are few people in Huang Ji's kitchen who can help Qin Huai.

When kneading the dough, Guoer needs a standard dough, which should be hard but not completely consistent. It needs to be slightly adjusted according to the characteristics of the pastry.

Zheng Siyuan was unable to help in this matter. Just because Zheng Siyuan knows how to knead Guoer's noodles doesn't mean he can knead Guoer's noodles. He doesn't make this snack at all. He hasn't learned how to make a big spoon yet. Zheng Siyuan doesn't know how to practice Guoer.

Making the stuffing is Huang Shengli’s step. Don't talk about anything else, just talk about the big turning spoon required to stir-fry the stuffing. In the entire Huangji and the entire Suzhou area, there is no one other than Huang Shengli who can handle it.

Shaping is relatively simple, but that's only relative.

If the shaping of mianguoer could be mastered by any chef with just a few days of practice, mianguoer would not become synonymous with top-notch white snacks.

What? You said Qin Huai didn't even practice for a few days, but he got started as soon as he practiced?

In this regard, Zheng Siyuan can only say that people and their physiques cannot be generalized.

Breaking down the steps of making the fruit, the only thing that a helper can help with is the final coloring, besides steaming it in a pot as long as you have hands and feet.

Coloring is easy, all you need is your hands.

But the fruit is not ordinary colored.

Many people in Huangji Kitchen believe that Guoer’s appearance and that of Apple Noodle Guoer are simply two extremes, one is extreme aesthetics, the other is violent and ugly.

The former requires certain aesthetic and artistic skills, and the latter also requires certain aesthetic and artistic skills.

When Qin Huai occasionally made guoer, Huang Ji's enthusiastic people in the kitchen had tried it, but no one could make the guoer uglier than Qin Huai.

Xu Cheng emphasized in the article that Guoer's appearance is ugly and outrageous.

What if the fruit served to the table is not ugly enough and the guests are disappointed?

This is not false propaganda.

The meeting between Qin Huai and the three lasted for more than an hour. Huang Shengli and foreman Cao were discussing the whole process, while Qin Huai listened on the side.

Huang Ji’s current business philosophy is very simple.

Grasp the customer base, retain the customer base, and create greater glory.

"Zhiwei" is published today. Domestic customers can arrive at noon and evening if they are fast. Foreign customers are a little slower and have to wait until tomorrow and the day after tomorrow.

It can be said that from January to the Chinese New Year, Huang Ji will definitely be full, and long queues are completely foreseeable.

And the queues waiting until then will not be the small fights of the past few days, they will be one to two hundred meters long every day to buy steamed buns.

By then, all the people queuing up to eat would be dine-in customers, and the queuing time was long. It was not impossible to queue from 6 a.m. to 10 p.m.

Huang Shengli and Team Leader Cao still remember that when Huang Ji first went to "Zhiwei" for the first time, he did not strictly control the number of people queuing and the operating time because he had no experience. As a result, many customers queued up all night to eat Huang Shengli's dishes. Even Huang Ji closed at two or three in the morning, and there was still a long queue outside Huang Ji.

Not to mention the scalpers, queue cutting, quarrels, and fights that followed.

Why are the diners of Huangji and the surrounding neighbors so good at dealing with all kinds of unexpected situations that occur while queuing, and jumping out to carry out justice at any time?

Those were all practiced back then.

But times are different now. At that time, information was underdeveloped and we didn’t even have smartphones. Many customers come here because of its reputation. They didn't know that Huang Ji's business was so good before they came to Huang Kee. I made a special trip but couldn't bear to leave, so I had to wait in line outside the store. It was cold in the winter, and there were countless people wrapped in blankets and quilts.

If the queues hadn't been like this back then, Huang Shengli wouldn't have had the courage to increase his business hours and almost ended up in the hospital.

It's much better now. You can queue online and inform guests of the current queuing progress at any time, which greatly relieves the pressure of on-site queuing.

After the meeting, Qin Huai felt that he was not under great pressure as a fruiter, but that foreman Cao was under great pressure from management.

Increasing business hours means that shifts, shifts, and days off must all be rearranged. We are all migrant workers. Some, like foreman Cao, have great feelings for Huang Ji, while others are just ordinary migrant workers who don't want to work overtime.

How to determine overtime wages and how much to adjust the coefficient of bonuses are all the work of foreman Cao.

However, foreman Cao was very happy. After the meeting, he found a corner and actively worked on his watch. He also made phone calls from time to time. King Juan's true nature was undoubtedly exposed.

Foreman Cao went to a corner to make a watch, but Qin Huai and Huang Shengli did not leave the box and continued their small meeting.

"Master Huang, will I only make fruit from tomorrow on?" Qin Huai asked.

He has no objections to the adjustment of his working hours, nor to the adjustment of his main work content.

Qin Huai is very clear about his position, he is here to help.

Here to help Zheng Da, Zheng Siyuan and Huang Shengli.

When Qin Huai first came to Huang Ji, Zheng Siyuan asked Qin Huai to stay at Huang Ji for a while and help Huang Ji get through the difficult period when Huang Shengli's back injury was not healed.

Qin Huai agreed at the time and did the same thing, and he did it now - Huang Shengli's waist is healed.

It stands to reason that Qin Huai has already fulfilled what he promised Zheng Siyuan, and now he can completely escape and return to Yunzhong Canteen to be the boss happily.

But Qin Huai knew that he couldn't leave now. Now is when Huang Ji needs him most.

There is a paragraph in Xu Cheng's article that is right. Qin Huai is a thousand-mile horse, and Zheng Da and Huang Shengli are two talented people.

There was a certain Bole who wanted to be the master of a thousand-mile horse, so he gave him all his money to teach him.

There is a Bole who is pure and sincere in love, so he tries his best to give guidance.

No matter what the two Bo Le thought, their actions were selfless.

Everyone at Zhiweiju will know that Huang Shengli and Zheng Da's methods are definitely very rare among cooking masters. Normal people who want to learn a skill should be respectful, diligent, busy, study and practice like everyone else in Zhiweiju, and then wait to be discovered by the masters and accepted as apprentices or give them some advice.

Master chefs usually only teach apprentices. Besides apprentices, those who teach the most are those related to cooking families like Tan Wei'an.

Even though Tan Wei'an's level is average, he knows a lot of recipes.

But even for Tan Wei'an, it's impossible for the masters at Zhiweiju to teach him whatever he says he wants to learn.

Qin Huai, like Team Leader Cao, really wants to see Huang Ji become bigger and stronger and create greater glory.

Unknowingly, he has become like an old employee of Huangji.

"Do you want to do something else?" Huang Shengli asked, "Actually, there is one thing I didn't mention when Xiao Cao was here. Now that the fruit is limited, should the fermented steamed buns and three-pack buns also be limited?"

"You can leave the fermented steamed buns to Zheng Da. I know his business very well. There must be nothing to do recently. Otherwise, when you and Siyuan were studying the mince filling two days ago and he couldn't make it, you would have made excuses about it. There is a problem in the factory, and the contract needs to be renegotiated. I won’t say anything about going home to study mincemeat.”

"Although you, Master Zheng, are a bit lazy, there is still no problem with your craftsmanship. He started making fermented rice dumplings when the state-owned restaurant first became a full-time official. He has been doing it for decades and his craftsmanship is not bad. Even if he makes it casually, there will be no problem. ”

"What I'm more worried about is the Sanding Bao. This is much more troublesome than the fermented steamed buns. You, Master Zheng, may not be willing to make them."

Qin Huai said that he understood that Zheng Da had been lazy for so many years and was actually very conflicted when making snacks now.

He doesn't bother to make simple home-cooked snacks because they are too simple and there is no way to show his strength.

He was too lazy to make difficult and complicated snacks because it was too troublesome. Unless he had a lot of motivation, Zheng Da didn't want to embarrass himself at an age when he was rich and free.

So now Zheng Da is fishing for three days and drying nets for two days. After taking a shot of chicken blood, he can't hold on for a few days before quitting.

"I can be responsible for the triple bag." Qin Huai said, "Although I don't know very well how the customer flow and meal volume are calculated, but I just listened briefly and I feel that if there is a limit, Guoer's daily meal volume is not Extremely big.”

"I should be able to take care of both Guo'er and San Ding Bao."

"Master Huang, to tell you the truth, I don't like making the same dim sum every day like Zheng Siyuan does, especially making only one kind of dim sum every day."

"I want to be like before, but the fixed snacks will become fruits and three-packs. In between, I will make a few things I want to do that day, and they will be sold out as soon as they are sold out."

Huang Shengli was a little hesitant, but he knew Qin Huai's habits very well. After thinking about it, he nodded: "Okay, just do your best."

Qin Huai returned to the kitchen.

The meeting took up a lot of time, and usually the steamer would be on full blast at this time. Qin Huai glanced at everyone's work status and found that Zheng Da, the master, could not keep up with the efficiency of the helpers.

The helpers worked too fast, and the master couldn't keep up with everyone's pace.

Of course, Zheng Da didn't think so. Zheng Da felt that the steamed buns he made today would make them smoke.

I think of Zheng Da, who learned crafts from his master when he was less than 10 years old, and worked as a helper in a state-owned hotel when he was a teenager.

Starting fires, chopping vegetables, cleaning, kneading dough, mixing stuffing, and taking out the garbage. At that time, Zheng Da was a chef and waiter in a state-owned hotel. Whoever saw him would not say that this young man was really capable.

He, Zheng Da, also started out as a helper back then. He was a professional helper and could do all decathlons.

But how come today’s helpers are so efficient? What happened to Zhiweiju? Do they have that many guests? Is it necessary to force the helper to do this? Can you recruit more?

Su, are you that poor? Don’t you know that Weiju makes a lot of money every year?

When Zheng Da made steamed buns, his molars were almost broken.

"Master Zheng, let me do it." Qin Huai walked to Zheng Da, "You have been busy for a while, please take a rest."

If we don't rest today, we won't have a chance.

Zheng Da was so moved that he refused to leave and said stubbornly: "No!"

"I don't have any waist problems, and I'm in great health! I remember when I was young, after my master retired, I was responsible for all the pastries in the state-owned hotel. This little job is nothing."

"Master Huang said that you may need to be responsible for the fermented steamed buns starting from tomorrow. I will only make three-pack buns." Qin Huai reminded in a low voice.

Zheng Da:…?

Huang Shengli, what's wrong with you? Didn't you mean to do some work? What do you call this?

Do you know how many fermented steamed buns Huangji Restaurant sells every day? Do you know how much I, Zheng Da, cost per minute?

I, Zheng Da!

Will I stay in this shabby kitchen and make steamed buns for you from tomorrow on?

Zheng Da wanted to say something, but he thought of the article in "Zhiwei".

Huang Ji has not been on "Zhiwei" for many years.

Although most other restaurants are like this, after all, it is a great honor for the chef's dishes to be featured in "Zhi Tao" once, but there are also some that can be featured in "Zhi Tao" multiple times.

If a well-known chef develops any new and good dishes, it is impossible for Xu Cheng not to write a food review.

Pei Shenghua, who lives in Chengfangju, has been there twice.

Sun Maocai in Hong Kong City has been to it several times. Every time a new dish is served, everyone is so envious that he can serve "Zhiwei".

Zheng Da also wanted Huang Ji to achieve greater glory. When he visited his master's grave next year, he said lightly:

Master, Huang Ji’s business is better now than when you were in the state-owned hotel.

Thinking of this, Zheng Da could only curse in his heart that Huang Shengli was really disappointing. He hadn't developed any new dishes in so many years, couldn't be featured in "Zhiwei" and couldn't be advertised.

You still have to rely on him.

Zheng Da said politely: "Hey, I suddenly feel that I should take a good rest. By the way, Xiao Qin, which master in the bone setting shop next door has better techniques, please recommend it to me."

"I suddenly felt that my waist was not working well and I needed to massage it properly."

I may have had a cold in the past two days, and I am not in a good state and feel groggy.

Tomorrow will be a day of rest and adjustment, and there will be no update (there may also be a short update of one chapter instead of two in one). It will be updated normally the day after tomorrow.

(End of chapter)