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After nearly an hour of preparation, Su Ji\'s back kitchen is basically ready, and the lobby on the first floor has also been arranged.

Feng Yifan once again called everyone together and said with a serious face: "Okay, tonight, it will be our time for Su Ji to become famous. We have to use our craftsmanship to prove to everyone that Su Ji is more than just a bowl of noodles. ."

Everyone also had a serious face, and they nodded and agreed.

Feng Yifan also said: "Let us work together to dedicate the truly dedicated food and service to every diners, let them laugh in the food, everyone, cheer."

Everyone immediately responded: "Come on."

The three little girls, Feng Ruoruo, Yang Xiaoxi and Chen Yaofei, all raised their small fists and shouted together with the adults: "Come on."

Feng Yifan was very satisfied, with a smile on his face, walked out of the back kitchen, walked to Su Ji\'s door, held Su Ji\'s inner door with both hands, and opened Su Ji\'s door.

On the ancient street outside the door, many people have gathered in front of the door.

Everyone came for Su Ji and wanted to taste Su Ji\'s dishes in the evening.

Feng Yifan walked out the door, once again clasped his fists and saluted the crowd outside.

"Thank you all for coming. Su Ji is recognized by you, and it is really a blessing for us Su Ji to be able to be so many stars. Here I am very grateful to every friend who came to support Su Ji.

Tonight, it is the real official cooking business of Su Kee. We have prepared the dishes for the evening, but because the small shops are really limited, we may still make everyone line up. I also ask you to understand.

Finally, please rest assured that Su Kee\'s dishes will always maintain the standard, so that everyone can enjoy the happiness that the food brings to everyone. "

After listening to Feng Yifan\'s words, the crowd in front of the door also burst into thunderous applause.

Then Feng Yifan let the guests who booked two tables in the private room on the second floor come in.

Afterwards, let the other people in front of the door line up, and put the guests into Su Ji according to the way of each table.

The three little girls, Feng Ruoruo, Yang Xiaoxi, and Chen Yaofei, were led by Su Liancheng and Fang Lin to guide everyone outside to queue.

"Please wait in line, don\'t get hooked."

"Please line up well. Good kids should line up well."

"Yes, good kids will line up well, and adults should line up well. Don\'t worry. Father Feng will definitely let everyone eat."

The evening is naturally different from the morning. Most people who come for dinner are at least a family of three, or three or two friends.

After all, Su Kee is a banquet at night, which is very different from the noodle fried rice at noon.

So there are a lot of people in front of the door at night, but in fact, there are not so many people in line.

Many people come at night, and more are just taking a look, taking a picture, and punching in a card.

Of course, there are some people who want to wait for the diners to come out and ask if the dinner at Su Ji is worth the order.

The first group of guests entered the restaurant, and the door was temporarily blocked to prevent the rest of the people from entering.

Chen Xu and Luo Yu soon brought out snacks and asked Feng Ruoruo, Yang Xiaoxi, and Chen Yaofei to distribute them to the guests in line.

This scene was seen by the guests who had entered Su Ji and sat down, and they couldn\'t help feeling a little bit regretful.

"Oh, I knew I should line up so I could lead the little bosses to send snacks."

"Really, forget this, just thinking about getting through the door."

"Hahaha, it\'s okay, don\'t want to take up everything. Let\'s prepare an order first. It is very lucky to be able to taste Su Kee\'s dishes first."

When the first group of guests have already sat down and started ordering, the attentive guests will find that Feng Yifan is not seen in the back kitchen of Su Ji.

Because Feng Yifan is in the restaurant next door at this time, the guests here at night have also arrived.

When ordering food next door, Feng Yifan also came here to greet him first.

"Welcome everyone to visit Ruo Restaurant. Tonight we still have two set menus, and today there will be some snails from Brandi. If you need it, you can tell the waiter to add more meals when you order."

I heard that if there are snails in the restaurant, some diners who know more about Western food are starting to look forward to it.

The diners here began to order food one after another, and Feng Yifan went to the next door to take a look at Su Ji.

There is already a table here, and he quickly glanced at the menu. The other party ordered the classic squirrel mandarin fish and squirrel eel paste. At the same time, he also ordered two pieces of crab meal and lion head. It can be seen that this should be two people Diners.

After taking a glance at the menu, Feng Yifan asked the waiter in charge of the order to ask about his taste.

The waiter also went to inquire, and quickly gave feedback to Feng Yifan.

This is a couple. Men\'s tastes are heavy, while girls\' tastes are slightly lighter, but girls will prefer sweeter tastes.

Feng Yifan probably had a plan after hearing it, and then began to prepare two dishes in the back kitchen.

Under normal circumstances, in order to ensure the speed of serving the squirrel mandarin fish in many restaurants, the fish may be fried in advance and prepared.

But in Suji, the fish must be fresh, and they must be killed after the customer orders.

This not only requires a chef\'s speed, but also a great test of a chef\'s knives.

Therefore, Feng Yifan decided that he would take out this first copy in person.

The process of killing the fish is unusually swift, it can be said to be clean and neat, and the killing and cleaning of the fish are almost done in one go.

Not to mention that Lin Ruifeng, Ma Xiaolong and Ning Cheng looked a little surprised.

Even Shi Jiahui and the three seniors were shocked.

After cleaning up, Feng Yifan chopped off the fish head first, and then cut off the gills for use.

After that, the middle bone of the fish was removed, but the tail part could not be cut off.

This is also a very test of knife craftsmanship.

If the technology is immature, half of the fish will be left a lot in the tail part to prevent it from breaking afterwards, and it will be unsightly when setting up the plate.

But if you are a chef with good knives skills, you can just keep a little bit at the end.

Feng Yifan is naturally the chef who is a good enough knife.

He quickly removed the fish bones, and the tail of the fish was connected to two very perfect fish.

The next step is to beat the fish.

This is also a technical job, because both fish have to be knifed, and it is necessary to ensure that the knife edges on both sides are different, but the lower knife part is basically the same to ensure the beauty.

And Feng Yifan once again showed everyone his knife skills.

Because in full view, his cutting speed can be described as very fast.

And it won\'t hurt the fish skin at all. When everyone didn\'t react much, he had already completed a fish knife.

Next came the other side, also very quickly, completing two fish knifes.

After finishing the flower knife, put the fish in the egg white and green onion **** wine, add salt to marinate.

Massage the gaps in the fish a little bit, so that the egg whites and green onion **** wine are marinated in place, so as to keep the fish tender and smooth.

The notice from Feng Yifan\'s pickling, Lin Ruifeng had already prepared the frying pan over there.

After the oil in the oil pan is about 60% hot, take out the marinated fish and pat dry starch on the surface. It is also necessary to pat all the cracks of the flower knife with flour.

Similarly, the fish head and chin are also powdered, and then the fish and chin are fried in the pan first.

Then wait for the fish head and chin to be shaped, then lift the fish up, shake off some dry starch a bit, and go deep-fried in the same frying pan.

Watching the frying process, Feng Yifan handed it to Lin Ruifeng to watch the heat.

He himself quickly began to make sweet and sour sauce.

Sugar, vinegar, and salt are traditionally used in Suji, so they don’t use ketchup or tomato sauce. They simply stir-fry the sugar and then add vinegar and salt to taste. Feng Yifan also added a little plum sauce to increase the overall taste.

The sauce is thickened and thickened slightly at the end to complete the sweet and sour sauce, which is served first.

The fish over there was already fried, and then quickly proceeded to plate it.

After that, Feng Yifan went out to serve this dish in person.

The first is to serve the finished fish.

At this time, everyone in the restaurant was a little surprised, because it was obviously not processed yet? Such a deep-fried fish does not even have ingredients. How can people eat it?

But then, Feng Yifan picked up the hot sweet and sour sauce he had brought over and poured it on the freshly fried fish in front of the guests.

Squeaky.

In an instant, there was a sound like a squirrel calling.

Everyone looked at the originally semi-finished dish, and after Feng Yifan poured it on hot sweet and sour sauce, it quickly turned into a very beautiful dish.

Especially in the process of pouring the juice in person, the "squeaking" sound, and watching the fish turn from golden to bright red, really give people a visual and auditory enjoyment.

Feng Yifan finished pouring the juice and said with a smile: "Well, your squirrel mandarin fish, please enjoy it first, and other dishes will come soon."

There was a brief silence in the restaurant, and when Feng Yifan had already turned and walked towards the back kitchen, there was a sudden burst of applause.

Everyone was really pleasantly surprised and unexpected. I didn\'t expect to enjoy food like this in Su Kee.

Many people only knew that the squirrel mandarin fish was the fish that was poured with sauce after the red sauce, but they never thought it would be such a way of presentation on the table.

Not only does it look like a squirrel, it also makes a sound similar to a squirrel\'s call.

The first dish of Su Ji\'s reopening can be said to have shocked everyone.

Some people who came in specifically to shoot the video filmed the scene just now.

When the lucky couple started to taste, their video of the squirrel mandarin fish serving process had already been posted on the Internet.

Some people who watched the process of serving this dish were very puzzled at first, and did not understand why it was served like this?

"Is this intentional? Does Chef Feng simply want to perform?"

"It doesn\'t look so special? That means it was topped with some sauce."

"Yes, why does Chef Feng want to do this?"

...

When some people raised doubts, someone quickly gave a professional explanation on the Internet.

"You don\'t understand this? In fact, the squirrel mandarin fish used to be the same as the squirrel eel, both belong to the dish to listen to. Now the squirrel mandarin fish is named after the squirrel, but it is actually served When the sauce was poured on, the squeaking sound made.

This is also like a squirrel in sound, so it was named Squirrel Mandarin Fish.

It\'s just that most restaurants nowadays don\'t have the step of pouring juice on the table. Chef Feng is the real restoration. "

Then, some people explained on the Internet why there was no re-pouring process on the table afterwards?

This is mainly because the squirrel mandarin fish in most restaurants is fried in advance.

When there is a customer order, it is to fry a sweet and sour sauce, heat the fish in the sauce, and then serve it to the guests.

This approach is to save time for serving the cooked dishes, so there is naturally no step of pouring the juice.

After the squirrel mandarin fish, Shi Jiahui personally put the eel paste on this table of young couples, and naturally it was the same after serving.

Hearing the sound of the sound of oil made the little couple still a little scared.

Shi Jiahui smiled and said, "Don\'t worry, I will pay attention to blocking you."

These two dishes are really eye-opening to many people.

It can be regarded as conquering many people in an instant, so that everyone understands the difference of Su Ji and the real power of Su Ji.

Su Ji will really present the old dishes in a very traditional way.

When the young couple ate, they were also very surprised to find that the dishes they ordered turned out to suit their appetites.

Squirrel mandarin fish is not very sweet, but it tastes sweet and sour.

The girl couldn\'t help but exclaimed: "This fish is so delicious, I feel like I am eating fruit."

Boys can also accept: "I thought it would be very sweet, but I didn\'t expect it to be really not that sweet. I don\'t eat sweets very much, and I think it\'s very delicious."

As for the eel paste, the girls also ate a lot.

"Wow, this is so delicious, it\'s not that salty, and it tastes a little bit sweet."

Soon after the young couple tasted these two dishes, their last order of crab noodles and lion head was also served.

Ning Cheng brought it up and put each of them in front of each other.

Then he opened the lid and said: "Crab noodle lion head~www.novelhall.com~ Both of you have all the dishes. Please use it slowly. If you need other dishes, or if you need a staple food, you can talk to the waiter, hope The two can have a good meal."

The young couple looked at the white lion head in the clear soup in the small cup in front of them, and they were also surprised.

At the same time, the two of them almost subconsciously said "thank you" to Ning Cheng.

Ning Cheng smiled and bowed slightly and backed away, then turned around and returned to the back kitchen with the lid of the small cup.

In this way, the dishes for the first table guests of Suji are all ready, and the opening of Suji\'s dinner is just the beginning, and each of the three dishes at the beginning is full of surprises.

The video of serving three dishes has been circulated on the Internet, and many people have reposted it.

It can be said that the dishes of the first table of guests suddenly blocked the mouths of those who were about to talk.

In order to facilitate the next reading, you can click on the "Favorites" below to record the reading record of this time (Chapter 881 Dinner begins, the first table of dishes (second update)), and you can see it next time you open the bookshelf!

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