Zhao ng had just reached an agreent with Gu Yunwu and was instructing Sun Qingning to make an extra portion of glazed sweet potatoes while at it.
Wang ng headed straight towards Zhao ng.
"Chef Zhao, please help ! I was serving the custor at table 209 while Sister Linlin was in the restroom. The custor wanted to order, and I thought we had it in our nu, so I went ahead and took the order. But now the custor’s urging for the dish, and Sister Linlin is panicking. I really don’t know what to do!"
Fearing Zhao ng would refuse, Wang ng quickly added, "Sister Dai Li told to find you here in the kitchen, saying you’d definitely co up with a solution. Chef Zhao, please help !"
As soon as she finished, the others nearby looked surprised!
Zhao ng was slightly surprised as he looked at Wang ng, his usually stern face barely concealing his amusent.
This young girl was quite capable; she had just joined but was already familiar with the establishnt’s workings.
For Dai Li to pass a request, they must have a good relationship.
Thinking of the server who earlier ca with news and seed close with Dai Li, Zhao ng believed her.
Nearby, had Sun Qingning’s eyes been any wider, they might have popped out.
This girl was sothing else!
To appeal directly to Dai Li like that.
If it were anyone else, this request would likely be a lost cause, but now that his wife had spoken, Zhao ng would surely find a way to resolve it.
Liu Yuqing was incredulous.
She barely knew Wang ng but had chatted a few tis and thought she seed direct and simple-minded. Now, seeing this, she realized Wang ng was remarkably forthright in her requests.
Zhao ng hadn’t intended to ignore it initially, and now, thanks to Dai Li’s involvent, he spoke in a gentle manner, "Don’t worry, the dish Suyuhuang, our restaurant indeed doesn’t have it, and nobody here can cook it. But after discussing with Chef Gu, if it doesn’t work, we’ll prepare a plate of candied sweet potatoes as compensation from the restaurant."
Upon hearing this, Wang ng felt a great weight lift off her shoulders.
As long as it can be resolved.
But if it’s complintary, she might have to cover the cost of this dish herself?
She’d only been working for three days, and her earnings may barely cover the cost of this dish.
Really... oh well!
Business was booming at the restaurant, not just in dining orders but also with brisk delivery and barbecue sales.
Fu Yu, along with Zhang Jiaxin, went to refill the seasonings and tools needed for the barbecue later, before returning to the main cooking area.
Upon returning, he overheard Zhao ng’s conversation.
Though unfamiliar with the details, Fu Yu caught Zhao ng ntioning the Suyuhuang dish.
Lately, Fu Yu had been diligently studying culinary arts.
Initially, he searched online for Liu Yunong’s cooking videos, following along to learn new cooking techniques.
After exhausting all available videos, he returned to his previous study thods.
He focused intently on the few specialty cookbooks he had.
The Suyuhuang dish was an entry in the classic old flavor recipes.
Finding it interesting with unique cooking thods, Fu Yu rembered it vividly.
Fu Yu approached and volunteered, "Chef Zhao, I can make Suyuhuang!"
His declaration was like a drop of water splashing into a hot pan, causing an imdiate stir.
Zhao ng turned around, but before he could speak, Wang ng exclaid in delight, "Chef Fu, you can make Suyuhuang?!"
Fu Yu vaguely rembered Wang ng from training the previous day, where she sat upfront with Liu Yuqing, listening intently.
Fu Yu nodded, "Yes, I can cook this dish."
Then, turning to Zhao ng, he asked, "Chef Zhao, what’s going on? Did a custor order this dish?"
Zhao ng briefly explained the situation and reconfird, "Are you sure you can make Suyuhuang?"
Fu Yu nodded, "Yes, I can."
At this, everyone around visibly relaxed.
Having been around Fu Yu for so ti, they knew he was reliable when he claid he could do sothing, it ant he genuinely could.
Zhao ng was surprised; Suyuhuang was quite an old dish, rarely seen these days.
When did Fu Yu learn to cook it?
But this wasn’t the ti for such queries.
Since Fu Yu could do it, the issue was resolved.
Zhao ng instructed, "Then quickly make the dish now, leave other orders for later."
Fu Yu agreed and turned to instruct Zhang Jinyu to prepare the ingredients.
Wang ng was overjoyed!
Never in her dreams did she think Fu Yu could cook this dish.
To her eyes, Fu Yu almost emanated a halo effect.
Liu Yuqing, delivering an order to Gu Yunwu, didn’t leave imdiately and instead circled to Fu Yu’s station.
"You really know how to make this dish?" Liu Yuqing asked curiously.
"I heard even Chef Zhao and Chef Gu can’t make it. Who did you learn from?"
Fu Yu, not having started cooking yet, leaned against his station and replied quietly to Liu Yuqing, "To be honest, I’ve only read the recipe, never actually cooked it."
Liu Yuqing was taken aback, wide-eyed at Fu Yu, "Fu Yu, I’m serious here!"
Fu Yu nodded, "I’m serious too."
Liu Yuqing asked incredulously, "You haven’t made it before?"
Fu Yu affird.
"Are you crazy? You’ve never done it, and you still dared to take over?" Liu Yuqing was a bit on edge.
Fu Yu replied, "It’s alright, this dish isn’t hard. I can do it after reading once."
Liu Yuqing was at a loss for words.
She was slightly flustered, "You’re sothing else! Even if you can make it, that’s not the point!"
Just then, Zhang Jinyu brought over the prepared ingredients.
Not wasting any more ti, Fu Yu started the fire and heated oil while preparing the ingredients.
"Just watch! I’ll make so extra for you to taste."
Liu Yuqing: "!"
...
Suyuhuang is a dish made primarily from eggs and starch, complented with oil, salt, and sugar.
Two eggs are sufficient for one plate.
The dish is quite productive.
Fu Yu beat the eggs, mixing them well.
He dissolved the starch in minimal water, then combined it with the beaten eggs.
Once the oil in the pan was hot, he poured in half the egg mixture to make a pancake.
As it started to set, he folded one half over the other, pressing firmly with a spoon or spatula to ensure they adhered.
He cut it into small diamond-shaped pieces.
The pieces were then placed back into the egg mixture bowl and evenly stirred with the remaining egg mixture.
He reheated the pan with more oil.
Adding in the egg, he gently fried until fluffy, scooping them out. A second fry, with the oil gently smoking, was done on dium heat until crisp and golden.
Fu Yu’s earlier statent was true; he had never cooked the dish before, but with the detailed instructions from the classic old flavor recipe book, one read was enough for him to grasp it.
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