Hardcore Chef Dad

Listening to Feng Yifan seriously talking about his experience in a foreign country and personally working in a restaurant under Su Lanxin's company, not only surprised Zhuang Daozhong and Zhuang Zhebin, but also made Su Jinrong frown.

After Feng Yifan recounted, he smiled calmly and said to Zhuang Daozhong: "Uncle Master, I won't comment on the restaurant practices of Auntie, but I think if she gets the old plaque of Su Ji, I am afraid she will also use her business method To operate.

If that’s the case, do you think that Su Ji under that operation is still Su Ji?”

Feng Yifan's questioning caused Zhuang Daozhong to fall into contemplation, and Zhuang Zhebin, who had always been inclined to Su Lanxin, also fell into contemplation.

In Zhuang Zhebin's mind, he recalled the Yifu noodles he had eaten in Su Ji today, and thought of the different flavor of crystal meat and the dry fried meatballs with filling.

If it is placed in a restaurant under the Sulanxin Catering Group, none of these will appear, right?

Because these do not meet the standards of the restaurant.

But these do not meet the standard of the standard restaurant, and they are the wonderful combinations that the cooking chefs use their experience and unexpectedly to come up with them. Are they not delicious?

No, they are very delicious.

Let the diners taste a different taste, one that does not lose the tradition, but at the same time it breaks through the traditional flavor.

Zhuang Zhebin pondered, and suddenly understood why Su Ji was unwilling to cooperate with Su Lanxin. Because in the inheritance of Su Ji, in addition to sticking to tradition, there is also an innovation and change to tradition.

This is an irreconcilable opposition to Su Lanxin's philosophy.

Zhuang Daozhong sighed and said, "It seems that Lan Xin's idea of ​​that girl is fundamentally different from ours."

Su Jinrong said at this time: "Su Ji, it's a private kitchen, so you can't do that."

Zhuang Daozhong also nodded in agreement: "Yes, Suji really cannot be scaled up like that. Suji should retain its unique flavor. If it becomes such a chain restaurant, it will lose the flavor that Suji should have."

At this moment, Father Zhuang Daozhong finally made up his mind: "Jin Rong, don't worry, I will tell Lan Xin about this, and this old plaque was you who won the right to inherit, then he belongs to you, and I believe you too. And your son-in-law will renew it."

Feng Yifan got up immediately and saluted his father Zhuang Daozhong very respectfully: "Thank you, Master Uncle, for your accomplishment, Feng Yifan will definitely hold on to Su Ji."

Zhuang Daozhong smiled and said, "Okay, Yifan, your enthusiasm, makes me seem to have seen my old brother Su."

Recalling the scene of the year, Zhuang Daozhong was also quite moved, and his eyes were full of yearning.

Lu Cuiling couldn't help but said at this time: "Uncle Master, can you tell the juniors about some of your experiences at the state banquet with the person in charge of Su Ji back then?"

After hearing Lu Cuiling's question, Zhuang Daozhong saw Feng Yifan, Su Ruoxi, and especially great-grandson Zhuang Zhebin looking yearning, so he smiled and agreed: "Okay, then I'll talk about it."

The state banquet that Mr. Su participated in was a very well-known state banquet. At that time, the guests at the state banquet were all politicians from various countries.

At that time, the selection of cooks was also nationwide.

Public selection from among the culinary elites in the country is almost equal to one in a million.

According to the requirements of the state banquet, it is divided into four groups: Sichuan, Shandong, Guangdong and Huai.

At that time, Mr. Su was the leader of Huai's group. He was responsible for menu customization, supervising the production of dishes, and even the selection of all ingredients, especially all kinds of seasoning.

Zhuang Daozhong mentioned that paragraph, the whole person is also full of spirits.

"At that time, I was probably at Yifan's age. I was really lucky. I was favored by Brother Su and became Brother Su's assistant. But ah, not so much an assistant, but rather an apprentice."

Speaking of this, Zhuang Daozhong is also smiling.

"You may not know that at that time, every cook who was able to participate in the state banquet was one in a million. They were already considered the best in the culinary world, so they were all so arrogant."

As Zhuang Daozhong said, the coordinating team leader of each group was not easy to do at that time, because the leader was a group of people, so he needed to have the ability to beat the crowd.

Zhuang Daozhong was a little embarrassed and said, "I was also very proud to go in. At the beginning, I was asked to be an assistant. Then I must be a bit unconvinced, but after really fighting against Old Brother Su, I realized that there is a big gap between me."

Although Zhuang Daozhong was only in his thirties at the time, he did enter the state banquet team after rounds of selection.

However, Zhuang Daozhong, who thought he was very strong, could only feel ashamed and had to be convinced after seeing the person in charge of Su Ji.

"Yifan and Ruoxi back then, your grandpas, whether they are knife or firework, are really top-notch. The most important thing is the seasoning. Your grandpa has a special skill. The fruit is added to the dishes to increase the level of dishes."

Speaking of this, Zhuang Daozhong smiled and asked, "Have you ever thought about adding pineapple to the scallion oil for frying at the end"

Zhuang Zhebin couldn't help but exclaimed: "Did Grandpa mistakenly fried the scallion sauce and put pineapple in it?"

Zhuang Daozhong smiled and said: "This is your grandfather Su's unique skill. Finally, add pineapple to the scallion oil for cooking and frying. The fruity aroma is added to the scallion oil, which makes the scallion oil instantly more layered."

Zhuang Zhebin could only helplessly shook his head and said that he was really hard to think of.

Feng Yifan was also a little surprised: "Unexpectedly, I didn't expect, I originally thought that only foreign countries would incorporate fruits into dishes, but I didn't expect my grandfather to start doing this a long time ago."

Zhuang Daozhong nodded: "Yes, so at that time, those in the culinary world, UU reading www.uukanshu.com had to convince your grandfather."

At this moment, Feng Yifan and the others seemed to be in the kitchen after the state banquet, and Mr. Su led a group of top chefs to show their cooking skills to the extreme.

I have to say that at this moment Feng Yifan's heart is really full of admiration.

Along with Zhuang Daozhong's account, the state banquet scene that originally existed only in everyone's imagination suddenly became vivid.

After talking about the state banquet, Zhuang Daozhong couldn't help but sighed and said: "Nowadays chefs always think about their poorly done dishes, whether Master has hidden secrets or wants to peek at other people's family dishes.

But in fact, there are so many secrets in cooking and so many secret recipes that are not passed on.

The so-called master is just working harder than others, putting more effort into studying, and treating cooking as an art, not just cooking. "

After hearing Zhuang Daozhong's words, Feng Yifan kept nodding, feeling that Mr. Zhuang made sense.

Zhuang Zhebin thought for a while and wanted to ask: "Grandpa, when you say this, you mean that there is actually no ancestral menu at all."

Zhuang Daozhong smiled and said: "Isn't the so-called ancestral menu also the result of the research of the ancestors from generation to generation? What's more, the various so-called ancestral menus actually have no secrets, most of which are just records of ancestral experiences."

After hearing this, Feng Yifan said, "I understand what the uncle teacher meant. The dishes are done well, not necessarily because there are any secret recipes handed down from the ancestors. It is more about the research of each cook."

Zhuang Daozhong nodded: "Yes, it's like Yifan you. The various toppings of Yifu noodles and the dry fried meatballs are all your own research. As a cook, it is necessary to have this kind of research spirit. Only then can we continue to make good dishes."