Food Circle Plug-in Emperor

After confirming that he can go to Shangshi private restaurant in the evening, Fu Yu greeted Liu Yunong in advance.

Liu Yunong was obviously satisfied with Fu Yu's active attitude towards studying.

However, she has something to do at night, so she will be late for a while, so she just told Fu Yu to go directly to the store after get off work.

Shangshi private kitchen restaurant is taking the route of limited supply.

Different from the business hours of ordinary restaurants from 10 am to 10 pm, here it opens at 3:30 pm and closes at 10:30 pm.

And among the ten dishes served every day, only twenty servings of the two most distinctive dishes are served every day. If you come late, you can only wait for the next time to try your luck.

After all, the specials served here are different every day.

When Fu Yu passed by, it happened to be the busiest time for the store's business.

Liu Yunong hadn't come over yet, so Wang Yulong and Liu Zhangpeng were in charge of the kitchen.

In a restaurant, the atmosphere in the back kitchen is actually determined by the relationship between the chefs in charge.

If the chefs in charge of the spoon are not at the same level, then the small workers under their hands will work on their own. Not only do they have to work hard to do their own duties, but they also need to keep an eye on six roads and listen to all directions, and keep an eye on the troubles of the other side's camp at all times, for fear of any accidents. Accidentally, he was affected by the flames of war and unfortunately became cannon fodder.

But the back kitchen of Shangshi private kitchen restaurant is different.

Wang Yulong pretends to be a chef, but he is actually the chef.

Liu Zhangpeng is his apprentice, and he always follows his lead.

The relationship between the two chefs is harmonious and harmonious, and the four workers are also very kind.

Fu Yu originally came here to learn how to cook, and he was only thinking about how to learn the cooking methods of Liu's family cuisine.

What's more, building a good relationship with everyone in the back kitchen can better pave the way for my future study career.

In fact, he is not very educated, he has the smell of fireworks in a small city, he is very poor, he does not have that kind of arrogance, he is gentle and straightforward, and will not make people feel disgusted, and he is familiar with everyone , especially easy to get along with.

Therefore, during the short time he came to the back kitchen of Shangshi private restaurant, Fu Yu quickly became acquainted with other people.

When Liu Yunong rushed over, as soon as he reached the door of the back kitchen, he heard a faint voice of laughing inside.

Wang Yulong is a veteran chef. He has been working with his master in the head office since he joined the chef.

Talking about the old streets around the main store, I tasted the local specialties, and I saw all kinds of cooking scenes of famous and famous chefs with their top skills.

Baishui mutton head soup in mutton alley, mutton head horse in Langfang Ertan, stir-fried pepper and salt with flying knife paper, pea yellow and kidney bean cakes from various time-honored brands

When Wang Yulong talked about these things, he spoke clearly and soundly, with the tone of his own expert, and his posture was just like Emperor Qianlong commenting on the banquet of Manchu and Han Dynasties!

He grew up there, and he was engaged in cooking in the back kitchen. These are the things he is most familiar with, and he likes to talk about them.

In the back kitchen, except for Liu Zhangpeng who came from the main store together, the other four workers and Fu Yu had never been there, and they didn't know these new things at all, and they were fascinated by what they heard. talk.

When Liu Yunong entered the back kitchen, he heard Wang Yulong sweep away his serious and serious expression, with a slight arc on the corner of his mouth, and asked Fu Yu, "Do you know what is mutton soup?"

Fu Yu shook his head again and again.

Wang Yulong asked again: "Have you ever eaten Baishui sheep's head?"

Fu Yu waved his hand again.

Wang Yulong clicked his tongue: "Let me tell you, just take a bite! That's what I said, Sanyue doesn't know meat!"

Fu Yu's eyes lit up when he heard it.

"It's meat, you can't eat the tip of the buttocks, the belly, those parts. Those are not delicious, they are all fat, and those who really know how to eat have to pick up the brawny offal!"

When Fu Yu heard this, he immediately regained his spirits, he understands this!

I often listen to Zhao Meng's nagging.

Fu Yu cheered and echoed: "That's right! For example, if you eat chicken, you have to eat chicken feet, if you eat duck, you have to eat duck tongue, and if you eat pork, you must eat fat intestines and pig tails!"

Wang Yulong looked at Fu Yu's eyes more and more appreciatively, and rarely showed a smile: "That's right, I eat mutton, just eat the sheep's head!"

"This white water sheep's head was created by an old chef named Ma Yukun. In winter, when the northwest wind blows, Chef Ma is in the alley and cooks this dish."

"The old man is exquisite. He wears a homemade chef's uniform, a blue cloth coat, and a white shirt. He holds an ear knife in his hand. The knife is exquisite and the knife is as fast as flying."

"The sliced ​​meat is as thin as paper! After cutting it, spread it on the green lotus leaves, and sprinkle with a layer of secret fried salt and pepper. The slices of meat are large and thin, dipped in the special salt and pepper, soft and tender Crisp, mellow and not greasy, oh, that's a fragrance!"

Everyone in the back kitchen chatted while working, and the atmosphere was harmonious and harmonious.

Liu Yunong stood at the door and stared blankly, a little surprised in his heart. At that moment, he suddenly felt that Fu Yu had been working here all along.

Everyone gets along well, cooperates tacitly, and is full of indescribable intimacy.

Liu Yunong's gaze shifted from Wang Yulong's body to Fu Yu's face, without making a sound to interrupt the lively conversation inside.

After standing quietly for a while, a playful smile appeared on the corner of her lips, and then she stepped in.

Seeing the boss coming, everyone said hello together.

After that, the working atmosphere was obviously stronger than before.

Fu Yu followed Liu Yunong and became an official helper.

At 7:30 in the evening, everyone in the back kitchen took turns eating.

Different from Maxima's back kitchen, Shangshi's private restaurant, the dinner of everyone in the back kitchen is the dishes on the menu of the day.

Meals are served unlimited.

This is Fu Yu's first time eating Liu's food.

The stuffed oxtail served in a large celadon bowl is made from the tail bone of a one-and-a-half-year-old calf and simmered for several hours.

Inside is the Liu family's ancestral secret matsutake mushroom stuffing soup.

After the stew is finished, it will be steamed in high broth for another hour.

The aroma is overflowing and melts in the mouth.

There is also a large yellow croaker with five spices and crispy bones.

From fish selection to marinating to cooking, all the secret recipes handed down by the Liu family are used.

The marinated large yellow croaker is placed in a casserole and simmered slowly for five hours.

The fish soup is slightly rippling, but it cannot boil until the bones are crispy and the meat is rotten, but the whole fish is in good shape.

When eating, you don't even have to spit out the fishbone, it melts with a soft sip.

These two dishes are limited-edition specials on today's menu.

There were twenty copies in total, and they were sold out before eight o'clock.

As a result, in the back kitchen, my own people kept two copies of each.

Fu Yu ate two bowls of stuffed oxtail and half a yellow croaker by himself.

At the end of the meal, if it wasn't for the image, I would have wished to mix the rice directly into the plate, absorbing all the remaining soup, and would not be willing to waste it.

After this meal, Fu Yu was really convinced.

Why does Shangshi's private restaurant sell such an expensive dish, and dare to take the route of limited supply?

Because they do have this strength!

Not convinced!

In other places, no matter how rich you are, you really can't afford it!