Just now, the waiter informed us that the chef of Jinpeng Fish and Meat Restaurant led a team to come over for exchange and learning.
That means the boss comes to the store in person.
Not only Fu Yu got the news, but Zhao Meng and Gu Yunwu also heard about it.
Yao Shi was not there, so the two chefs went to greet him as representatives. Fu Yu, as the leader of the study group, also accompanied him.
When the two sides met each other, they were both stunned.
Zhao Meng and Gu Yunwu had eaten at Jinpeng Fish and Meat Restaurant before, but they had never met the rumored bad-tempered boss.
The main reason is that the restaurant's business is so good that the boss is at the kitchen table every day and can't live without people.
In the impression, he should be a boss with a big head, a thick neck, a good spoon, thick eyebrows and big eyes, and a voice like a bell. In fact, he is an old man with glasses, a gentle appearance, a thin body, but well-proportioned muscles.
The old man looked to be in his sixties. He was wearing casual clothes. When he spoke, he would occasionally raise his glasses out of habit.
The contrast was so strong that even Gu Yunwu, who was always good at pretending, almost lost control of his expression.
They were surprised, and Xie Jing looked at Fu Yu in front of him with a look of disbelief.
Before coming, Xie Jing had heard that the study group members sent by Maxima this time were all newcomers, but she didn't expect that the team leader would be so young!
This chef Fu looks like he is in his early twenties. Are all the younger generations like this?
Xie Jing remembered what her old friend had said before, and couldn't help but feel filled with emotion.
Many people in Bei'an's local circles have heard about the rookie chef Maxima.
It is said that Qianlima has a young chef with very good skills. Not only did he join the Provincial Food Association, but he also represented Bei'an in the video cooking competition held at the annual meeting last year and won a good ranking.
Many people in the circle were amazed when they heard the news.
Because it is said that Chef Fu is very young, but to be able to join the Provincial Food Association and win an award in the annual competition, he must have extraordinary talent.
However, no matter how talented you are, without years of accumulation, you won't be able to achieve anything.
That's what it's like in the chef's profession, there are never any shortcuts.
It is also because of this that in the minds of colleagues who have not yet met Fu Yu, no matter how young this rookie is, he must be at least in his early thirties.
As a result, Nachengxiang was only in his early twenties!
Just as the two parties were sizing each other up, Gu Yunwu took the lead in greeting the guest with a smile: "Welcome, welcome! Hello, Chef Xie, I have heard of your name for a long time, but I have never had the chance to meet you. My name is Gu Yunwu, and this is Zhao Meng. We are Chollima's chef, his name is Fu Yu, and he is the leader of this learning exchange group."
Xie Jing smiled and said hello, and also introduced the three people she brought with her.
Jinpeng Fish and Meat Restaurant is not a big store. Counting Xie Jing as the owner and chef, there is only one chef and two assistants.
The chef is Xie Jing's son, Xie Mingyou, and the two workers were recruited later. One has been working for more than five years and is considered an old man, and the other has only been working for more than two years.
Xie Jing has been in charge for decades and is very aware of how rare this opportunity for exchange and learning among peers is.
It's rare to go to other restaurants to learn cooking experience, so I just brought everyone in the kitchen with me and treated it as a free training.
The two parties chatted warmly for a few words, and then they went to the kitchen together.
Gu Yunwu has always been good at dancing, so he walked in front with Xie Jing.
Zhao Meng took the opportunity to pull Fu Yu behind and asked in a voice that could only be heard between the two of them: "What are you going to cook later?"
Xie Jing and his party arrived suddenly, and Fu Yu was completely unprepared.
The main reason is that during this period, many customers want to catch up with the final stage of Kaijiang Fish Festival and taste the annual Kaijiang Fresh Fish for the last time.
Therefore, the business of various restaurants is booming.
Furthermore, the National Chef Cooking Competition is approaching soon. Representatives from each store are busy practicing their cooking skills and have no time and energy to visit other stores to observe and learn.
Now that people suddenly came, Fu Yu has been thinking about what dishes to show.
As soon as Zhao Meng saw his expression, he knew that he must be caught off guard, so he helped him with some advice: "Jinpeng Fish and Meat Restaurant has several special dishes that you must not make. Their fish pot dumplings have been their signature dish for more than 20 years, and the fish balls are The soup is not good either. I have tasted it before, and the taste of the soup is really eye-catching. The fish balls are all freshly made, and the soup is obviously very light, but it tastes very delicious!"
Zhao Meng thought for a while and continued: "There is also braised red fish roe, which is very unique and can be called a masterpiece. Dishes like these cannot be surpassed by outsiders."
Fu Yu nodded: "Okay, I understand."
Since it is the specialty dish of Jinpeng Fish and Meat Restaurant, it must not be blocked by the hole of the gun and rushed upward.
Fu Yu thought that Jiang Yu would be out of the market soon, and he had cooked several very distinctive dishes during previous exchanges and studies.
At the moment, it’s best to make two seasonal special dishes. On the one hand, you are better at it, and on the other hand, others can see it freshly.
After all, Chollima itself is a century-old restaurant, and there are still many special dishes. If you pick out any dish, for outsiders, it is a dish worth learning and communicating with.
A group of people went to the kitchen, and the others had already gotten the news.
The chef is away, so it all depends on Sun Qingning and Zhang Jiaxin.
This time was originally a rare time for everyone in the kitchen to have some free time. Now that outsiders are here, they have to pretend even if they are pretending.
When Xie Jing and others were ushered into the kitchen, they saw everyone busy doing their respective duties.
The workers were preparing vegetables, while Sun Qingning, Zhang Jiaxin and others were busy doing the oiling work.
All the work can be seen in order at a glance.
Although Xie Jing also owns a restaurant, his store is small and there are few employees. When he suddenly arrived at the Chollima kitchen, he felt very moved when he saw the spacious and clean working environment!
After all, it is a century-old store, but it is different.
Xie Jing still has a good understanding of the local restaurants in Bei'an. Although it is impossible to know everyone in each restaurant, she has heard about several well-known chefs and chefs, and has even interacted with some. Even made friends.
Xie Jing attaches great importance to coming to Qianlima for study and exchange this time. He is not familiar with the other people in the kitchen, but he happens to have a common friend with the chef Yao Shi.
A few years ago, we met for dinner.
At the dinner table, Yao Shi accidentally mentioned this year's National Chef Cooking Competition, saying that Chollima assigned Fu Yu to participate.
Xie Jing's friend is obviously closer to Yao Shi and knows more about this matter.
Hearing Yao Shi mention Fu Yu, his eyes suddenly lit up, and he asked with great interest: "I heard that Fu Chu is very popular in making herbal meals. It's difficult to customize them?"
Yao Shi did not hide this matter. After all, he usually needs relatives and friends to help promote it.
As for the herbal chef being Fu Yu, not many people knew about it. It was mainly Yao Shi who took care of Dong Juntian.
Now that he hadn't completely let go of the matters related to Qianlima, he took Fu Yu to the music restaurant to help make medicinal meals. When the news spread, it really didn't sound good.
Moreover, many people in the circle know about the old relationship between Yao Shi and the Dong family. If something like this is really spread, the impact will not be good.
But like some close friends, Yao Shi always tells the truth when asked, and those who have a good relationship with him naturally stand by him, and most of them talk about it with admiration.
Xie Jing also heard Yao Shi talk about something about Fu Yu at that time, and she was deeply impressed by this chef whom she had never met before.
After the year, Jinpeng Fish and Meat Restaurant was invited to organize a study group, but due to the busy business of the store, they were never able to spare time for exchanges and learning.
Later, I heard acquaintances from other groups talk about how they benefited a lot from going to the Chollima kitchen to observe cooking. After asking again, Xie Jing found out that the chef in charge was Fu Yu, and Xie Jing immediately became interested.
Xie Jing came here with great expectations and wanted to exchange cooking techniques and cooking experience with this outstanding young chef.
After entering the back kitchen, Gu Yunwu took Xie Jing and others directly to Fu Yu's kitchen counter. Zhang Jinyu saw the person coming and quickly asked a worker to take over the oiling work, while he was beside him, waiting at any time. Follow Fu Yu's instructions and work.
Along the way from the front hall to the back kitchen, Fu Yu was thinking about which two dishes he should choose as dishes for the cooking demonstration.
It was the first time for Xie Jing and others to come to the Chollima Kitchen. Even though Gu Yunwu intended to take them directly to Fu Yu's kitchen counter, he still gave a general introduction to the decoration and personnel of the kitchen along the way.
At this time, a worker cleaned a pot of wild vegetables and came over to bring it to the kitchen counter.
This month, wild vegetables have just begun to appear on the market.
As the first taste in the fields in spring, now is the most fresh and delicious time.
It is said that there is no spring without wild vegetables. Shepherd's purse is the most delicious wild vegetable in Bei'an in early spring.
The pot that the worker cleaned was the shepherd's purse that the buyer had just bought.
At this time of year in Qianlima, Baiyan will launch mackerel and shepherd's purse dumplings.
However, shepherd's purse is sold in the market. You can buy it in piles for only a few yuan per catty, but if you pick it, it will cost more than ten yuan per catty.
The kitchen uses a relatively large amount, so the purchase is always done directly in piles, and then the workers are responsible for picking and washing.
This is a very laborious job. When Fu Yu was a laborer, he had to work on it for a month. He really didn't have a chance to look up from the moment he sat down.
If you want to pick the shepherd's purse cleanly, you can't finish it in just one pot in less than an hour.
Even if no one from the study group came over today, the workers responsible for picking vegetables could not take a break, otherwise they would not be able to supply the cooking amount in the kitchen.
Fu Yu's eyes lit up when he saw the fresh, tender and watery shepherd's purse that had been cleaned!
He knows what to cook and show.
Chollima has many special dishes prepared with wild vegetables and seafood. Not only are they delicious, but the side dishes are also very creative.
Several dishes are the absolute specialties of the store.
Although this kind of cooking show is about mutual learning and exchange, the selection of special dishes also requires multiple considerations.
After all, those who come to Houchu Restaurant are colleagues, and some cooking methods need to be kept secret and cannot be exposed.
The dishes that can be displayed should not only take into account the particularity of the cooking techniques, but also consider that the entire cooking process will not allow outsiders to learn your own cooking secrets.
In fact, Chollima’s most famous cooking dish of wild vegetables and seafood is shepherd’s purse clam meatballs.
The shepherd's purse is on the market, just when the clams are about to be fattened. Peel off the meat from the clams, add the shepherd's purse and pork belly, wrap it into shepherd's purse balls and make soup, add pepper and minced coriander, and the taste is fresh and fragrant.
The order volume in the store is very large and it is also very popular with customers.
However, there are some secret operations in cooking methods that cannot be shown in front of outsiders. Therefore, no matter how unique this dish is and how valuable it is for learning and communication, it cannot be selected.
Fu Yu thought carefully and quickly selected three dishes as the contents of the cooking learning exchange.
He made a list and handed it to Xie Jing: "Chef Xie, this is the display dish I prepared today. Can you take a look?"
Xie Jing hurriedly took the order, and when he saw it, he felt friendly.
Although Fu Yu looks talented and his conversation is polite and considerate, his handwriting is really not very good.
When I was in school, I was often described as "an old cockroach crawling out" by the teacher. Now, except for occasionally writing menu items, I write directly with my palms in the air, and I can't even read the words.
It is already very difficult to barely make out what is written.
Those who work as chefs usually start learning in their youth. Generally speaking, they are not good at cultural courses, and very few are good at handwriting.
Xie Jing saw Fu Yu before and thought he was good-looking, good at cooking, and very versatile.
Now that I finally saw that the other party had some shortcomings, I suddenly felt much more comfortable, and even the smile on my face became a little more genuine.
After taking a closer look at the dishes on the list, Xie Jing's eyes lit up.
Stir-fried razor clams with noodle dishes?
Toon mixed with yellow croaker?
Seafood dandelion vegetable pimple soup?
For these three dishes, you can roughly guess the specific cooking methods just by looking at the names.
What surprised Xie Jing was, could these wild vegetables be cooked in this way?
This month is indeed the time when wild vegetables in the fields are just beginning to be picked, but wild vegetables are usually eaten cold, or blanched and dipped in sauce.
Xie Jing herself has never cooked dishes using wild vegetables and seafood.
In my impression, there are a few local dishes made with wild vegetables and seafood in Bei'an, but they are all plain cooking such as dumplings and steamed buns.
Xie Jing suddenly became interested when she saw the recipes listed by Fu Yu. She wanted to see how these three special dishes of Qianlima were cooked.
Xie Jing smiled and said, "Okay! I've eaten here at Chollima before, but I've never ordered these three dishes. They look pretty good. I'll have to watch and learn from them later."
Fu Yu nodded: "These three dishes are only available in the store during this month of the year. They will be cooked in a while, so everyone can have a taste."
“The wild vegetables in this season are the first to be harvested, and they are still very fresh and tender!”
Hearing this, Xie Jing immediately smiled and said, "That's right!"
The two of them chatted for a while, and Zhao Meng stood aside. At this time, he couldn't help but reach out and take Fu Yulie's menu.
After seeing this, I immediately had an idea in my mind and secretly praised, this dish is indeed a good choice!
(End of chapter)
