As long as it’s past four in the afternoon, the evening dinner rush ti begins.
Fu Yu starts cooking, and within just an hour, he’s already piled up six or seven order tickets in his hands, mostly small banquets, and two large ones.
During this month, most of the custors coming to the restaurant are here for seafood, while Zhao ng’s old custors mostly order stir-fry dishes.
Since they all co during dinner rush hour, the custors are quite anxious, and usually, because the dishes are slow to serve, there’s no shortage of custors urging their orders.
After all, they co here to eat, and nobody wants to wait around for half an hour without getting any food.
But tonight’s not bad, the custors taking orders from Fu Yu’s side are pretty easy-going, and so far, no one has urged their order.
The dish carriers seem calm too, waiting beside the serving counter.
Fu Yu and Sun Qingning work together and finally complete the three small banquets. While they are cooking the remaining large banquet, another order bearer cos by with slips.
Fu Yu takes a look and is a bit surprised.
This table ordered five dishes and a soup, plus so pork skin potstickers from the pastry side.
Special pot-wrapped at, chicken oil fried mushrooms, signature braised pig trotters, classic sautéed intestines, large bone turnip soup.
The other dishes are common, often ordered by custors.
But the chicken oil fried mushrooms and the large bone turnip soup, since Fu Yu started in the kitchen nearly a year ago, have never been ordered by any custor.
Mainly because these dishes are too holy and lack any distinguishing feature.
Under normal circumstances, no custor would deliberately co to a restaurant and pay to taste them.
If no one orders, then naturally no one makes them.
Fu Yu hadn’t seen Zhao ng make these dishes, so he turned around to ask for advice: "Chef Zhao! A custor ordered chicken oil fried mushrooms and a large bone turnip soup!"
Zhao ng was watching Sun Qingning handling the wok, and absentmindedly responded: "Okay, you do it!"
Fu Yu: "..."
He wanted to make them, but he had to know how!
Just as Fu Yu was about to speak, Zhao ng started yelling at soone: "Get it out of the wok quickly! If you keep cooking, it’ll be overdone! Plate it! Don’t dump it all together!!"
Sun Qingning, looking like a startled quail, quickly corrected his actions while agreeing.
Fu Yu figured, well!
He’ll have to rely on himself!
The at slices for the pot-wrapped at were pre-fried and just needed so thickening sauce.
The braised pig trotters were also ready-made and could be served after a bit of preparation.
Qianlima’s braised pig trotters are quite distinctive, made from pig front trotters rich in collagen.
Fu Yu was heating the pig trotters and just about to portion them when the order taker suddenly returned.
"Hey! Chef Fu! You haven’t made the order for room 212 yet, right?"
Fu Yu turned his head and asked, "What’s up?"
The order taker looked apologetic and said, "The custor requested not to portion the braised pig trotters, to serve them whole, and I forgot to note it!"
Fu Yu was surprised, "Not portion them? Serve them whole?"
The order taker actually felt helpless too; mainly because the group of custors had a sowhat special identity.
The three of them looked clean, but their clothes were clearly from working on a construction site, and up close, there was a sll!
The combination of sweat and an indescribable odor was quite pungent.
When these three ca to order, they looked at the various types of fresh seafood, discussed for a long ti, and ended up ordering from the nu instead.
The order taker didn’t look down on them because of their identities.
She herself is also a worker in the service industry, doing a tough job, and can really understand these people.
So while taking their order, she deliberately recomnded this signature braised pig trotter.
Mainly because this dish is affordable, and the pig trotters in their store are particularly good, large, fragrant, delicious, not expensive, and cost-effective.
But she didn’t expect that after the three inquired carefully about the preparation of the pig trotters, upon hearing they would be portioned, they imdiately requested to serve them whole.
The order taker said helplessly, "Yes, specifically requested!"
Fu Yu didn’t mind; serving the whole pig trotter actually saved him so trouble.
The braised pig trotters consisted of three per plate when delivered to room 212.
The three n in the room didn’t look very old; the one organizing the order seed to be about twenty-seven or twenty-eight, and the other two seed just over twenty.
When the dish carrier went over, the three had almost finished the plate of pot-wrapped at in front of them.
Seeing the pig trotters on the table, all three showed smiles.
As the dish carrier placed the plate on the table and turned to leave, he overheard the slightly older man saying to his companions, "Many people don’t know how to eat pig trotters; portioning them loses that mouthful feel!"
Soone next to him chid in, "Indeed! You need to chew them whole to enjoy them!"
Another person said, "Hey! Don’t go straight at it, these things are sticky! They even provide gloves!"
Then the slightly older man mumbled, "Their pig trotters are delicious! Chewing them, you almost taste sweetness, indeed fragrant!"
The room was filled with chatter and laughter, and as the dish carrier left the room, he took a deep breath.
The sll in that room was quite sothing!
Sweat mixed with the aroma of food...
Fu Yu, equally sweaty, tilted his neck and wiped the sweat from his chin onto his chef’s clothes.
Anyway, these clothes weren’t afraid of getting dirty, so he wiped it off without pressure.
All the other dishes were fine to handle, except for the chicken oil fried mushrooms. Fu Yu truly didn’t know how to make them and was at a loss.
While no one was watching, he quickly flipped through the classic old taste recipes.
And sure enough, he found it.
But the ingredients had special requirents: the chicken had to be an old hen raised for several years; only then would it be fatty enough, and the rendered oil would be golden and beautiful, looking clean and pleasing.
They had old hens in the back kitchen, since chicken soup was always being made.
But they never saved chicken oil here in the kitchen, mainly because it wasn’t needed!
How could you make chicken oil fried mushrooms without chicken oil!
It was definitely too late to render it now!
And it needed to cool afterwards!
Fu Yu couldn’t figure it out himself, so he turned to ask Zhao ng: "Chef Zhao! What do we do without chicken oil?"
Zhao ng was busy guiding Sun Qingning and responded offhandedly: "Go check with the pastry side, they have everything over there!"
Fu Yu’s eyes lit up, of course!
The pastry side makes all sorts of things. They might just have chicken oil.
Fu Yu turned to instruct Zhang Jinyu: "Quick, go ask over on the pastry side if they have chicken oil, and bring so back if they do!"
Zhao ng was working with Sun Qingning now, using the sa cooking station.
Fu Yu’s assistant for now was Zhang Jinyu.
After giving instructions, Zhang Jinyu asked: "How much should I get?"
Fu Yu casually said: "10 grams."
Zhang Jinyu: "..."
How am I supposed to asure that?
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