The back chef of the Chollima Hotel suddenly received an order from the front hall.
Ten dishes, one soup and one staple food.
The order just happened to be handed to Fu Yu's hand. He took it and took a look and was dumbfounded.
This dish is ordered...
"Chef Zhao! Look, there's something wrong with this menu!"
Zhao Meng happened to be nearby. Hearing this, he hurried over.
Fu Yu handed over the order form.
“There are several dishes on this list, but I’ve never seen them before!”
Zhao Meng reached out to take it, took a closer look, and his expression suddenly changed: "Hey! This must be a regular customer of the store, this dish is quite authentic!"
Fu Yu asked curiously: "Chef Zhao, do we not have these dishes in our store? Like this salted fish pancake, butterfly prawns with sea cucumber, and this crab dish, they are not on the menu at all!"
Zhao Meng explained: "These are old dishes from our store more than ten years ago. Later, the store felt that the price of the ingredients was too high. It was time-consuming and labor-intensive to cook and the price could not be sold. Moreover, there were not many customers ordering. Slowly it was dropped from the menu.”
"These must be regular customers. I guess they are either old people who are reminiscing about the past and come here to taste their hometown dishes, or young people who are coming back to look for their childhood."
These dishes have been off the shelves for nearly ten years, but if you can still order them now, you must have a deep memory.
Moreover, 80% of the customers who order dishes have never dined at Chollima in recent years, otherwise they would not have the temerity to order dishes that are not even on the menu.
As Zhao Meng spoke, he looked at the order form carefully.
When I saw the box number, I suddenly realized.
"Oh, it turns out to be Box 104, no wonder!"
Box 104 was specially reserved by the Maxima Hotel to entertain VIPs with high status and status who were not convenient to appear in public.
This is probably some big leader or big boss who wants to have a taste of the old thing on a whim.
Or perhaps he was preparing to entertain a big shot who returned to his hometown.
Fu Yu understood it as soon as he heard it.
So that’s it, no wonder the front hall allows customers to order whatever they want.
"The orders have been taken. Hurry up and prepare the dishes. Isn't it written above? Customers will arrive at the restaurant at 5:30 in the evening."
It's now four o'clock sharp, still an hour and a half away.
Fu Yu agreed and listened to Zhao Meng instructing the workers to prepare the dishes.
At this time, it has not yet reached the peak period for customers to come in for dinner in the evening, so the work in the kitchen is not busy.
Hong An started making preparations.
A worker from Bai An's side came over to report: "Chef Zhao, we, Chef Wang, want to ask, do you also make old-fashioned cornmeal pancakes, the staple food of salted fish pancakes, and put them on the plate for ten yuan?"
Zhao Meng nodded: "Yeah, just make it the old-fashioned way. You go back and tell Chef Wang that it's done. Just bring the pancakes over here. We'll do the plating here."
The worker at Bai An agreed, turned around and ran away.
Fu Yu heard it from the side and asked with interest: "Cook Zhao, isn't this salted fish pancake mashed with fish meat and mixed with noodles?"
Zhao Meng shook his head: "No, the marinated sea fish is dried in the sun, put in a pan, fried until it's crispy on the outside and tender on the inside, and eaten with cornmeal pancakes. It's salty and delicious, and the taste is very unique."
"Actually, this dish sold very well back then. The older generation were used to it and would miss it if they didn't eat it for a few days. Young people are not very interested in such old-fashioned dishes."
Fu Yu nodded.
He doesn't like eating whole grains very much.
Like cornmeal pancakes, it's not bad to eat fresh and taste two pieces, but if you go to a restaurant to order specifically for this bite, he definitely can't do it.
Moreover, the fried salted fish still has a bit of fishy smell. In his opinion, it is not as good as the taste of stir-fried salted fish.
This order form is considered a large banquet.
Zhao Meng took the order, and Fu Yu followed suit.
Since Fu Yu's family became the dominant one in the barbecue area, Gu Yunwu secretly proposed at the weekly meeting that he hoped that several chefs from Hong'an could also take orders and take turns helping Fu Yu in their free time. Let’s start with this, and once I can work on my own, I will move to the newly renovated baking area in the future, and the manpower can be allocated.
Regarding this matter, both the boss and Fu Yu himself are very happy to see it come to fruition.
Baking work is actually no easier than cooking at the red table when it is really busy.
Not to mention the smoke and fire, almost all takeout orders are large orders. Calculated based on commission, the time it takes for him to take an order is not much different from that of Hong An.
Moreover, the current environment in the baking area is really crude. Fu Yu worked there all day long without raising his head or eyes. He felt as if he had waded through oil and water, tired and dirty.
If he could really be freed, in his opinion, it would be a good thing.
As for matters such as grabbing orders, it's not Fu Yu's fault. With his current level, in Qianlima's back kitchen, he is completely inferior to three people and superior to everyone.
He definitely couldn't compare to Yao Shi's level, but Zhao Meng and Gu Yunwu, he felt that no matter how hard he tried, he could definitely outdo the others.
The system makes people blind, the system makes people confident!
Taking orders for cooking in the kitchen is always a battle against time!
Every minute and every second of time is precious.
The sooner you complete your order, the sooner you can take over your next order.
The speed of serving food can often increase the order-taking rate in the front office.
For the sake of the high commission money, no one dares to let down their guard!
There are ten dishes listed on the order list, but in fact it is 12 dishes.
That three-way sea bass dish is a total of three different dishes, but the names are grouped together.
Otherwise, Yao Shi, who originally modified the recipe, is a money-making genius!
Customers who want to eat seabass cooked in one of these methods have to order the other two types together, and the store can earn an additional amount of money.
Qianlima's salted dried fish has a wide range of varieties, and Zhao Meng chooses salted eyefish.
Fu Yu had never cooked this dish, but after hearing Zhao Meng explain it, he knew how to cook it.
He has already advanced his frying skill to a high level, but frying salted eyefish is a piece of cake.
Fu Yu was busy frying salted fish, while Zhao Meng picked up his specialty of spicy stir-fried small kernels, fried conch slices as a starter, and spicy crayfish.
While Zhao Meng was cooking, he asked Fu Yu leisurely: "Do you know why the salted fish pancakes are made with salted eye fish?"
Fu Yu responded in unison: "Why?"
Zhao Meng pointed out: "The meat of drumeye is fresh and tender, and it has fewer fish bones. It can be cooked quickly and evenly. Its bones are easy to remove and can be easily made into fish fillets."
"And in terms of taste, the fishy smell is not that strong. Paired with the sweet taste of cornmeal pancakes, it tastes very special."
"In order to make the dishes look good, our store sells salted fish and pancakes separately. In fact, if you eat it normally, stir-fry the salted fish and pancakes together, then it's really authentic!"
