Su Qingluan was stunned for a moment, and then thought about it: "Isn't it possible that Chef Xu has developed some innovative dishes?"
Shopkeeper Liang immediately nodded hurriedly: "I'm not busy now. I'll ask him to make that signature dish later. It's so delicious. Recently, many diners have come here just to eat that, and there are fewer tables for other dishes."
Su Qingluan nodded.
A restaurant like Hongfu Restaurant, even if it can maintain its low-quality craftsmanship, must regularly and irregularly introduce innovative dishes.
After all, people always like the new and hate the old. No matter how good the signature dish is, over time, not to mention whether everyone's taste will be boring or not, the fact that it is "stolen" is enough to give every family a headache.
What's more, there are no "chain fast food restaurants" in this era. Most of the restaurants of moderate size rely on the skills of the masters, so if you can steal a trick or two from the masters, you can start your own business. The stove is up.
Su Qingluan was a little curious now.
Food that can withstand the test of most people definitely has its own uniqueness. This era is not like the information explosion in modern times. You can rely on Internet celebrities to "bring goods" to make a certain dish become a hot and popular food. It must be spread by word of mouth.
In this way, the "word of mouth" created by taste is a crucial thing.
Following shopkeeper Liang who was humming a little tune, Su Qingqing came to the back kitchen and asked, "It's not officially opened yet. Can any of the waiters buy me a live mandarin fish? Otherwise, grass carp or black fish will also be available." Okay. The fish needs to be at least two or three kilograms, and it can’t be too small, otherwise the shape will not look good and it will look petty.”
These three types of fish are all freshwater fish with delicious flesh, and any one of them is suitable for making squirrel fish.
When Su Qingluan said this, Shopkeeper Liang's eyes lit up: "Qingluan is also going to make a big dish today?" Compared with crucian carp and carp, two common freshwater fish on the market, these three fish are relatively expensive. It also tastes very delicious.
What's more, Su Qingluan also emphasized "live", indicating that the freshness of the fish must be maintained.
Of course, Hongfulou also has fish-related dishes, but usually the requirements are not particularly demanding in terms of freshness or fish type.
Unless they are gourmets with very picky tastes - of course, if they want to eat live fish of specified species, in this era when the fishing industry and transportation industry are not developed, they should still go to Lefeng Town, a small town where aquatic products are not particularly developed. You will definitely have to pay more money than usual.
Therefore, Su Qingluan's dish is not cheap in terms of ingredients.
"Oh, by the way, in addition to one live fish, now is the season when peaches are on the market, so I will buy another one or two pounds of peaches." Su Qingluan added.
The so-called "Hantao" is another name for "cherry". Su Qingluan discovered that peaches are different from the "luxury goods" that were sold at sky-high prices in the previous life. They are still quite common in this era.
Of course, fruits are not necessary ingredients like vegetables and grains, and they will definitely be more expensive than radishes, green onions, etc., but they are not those "special ingredients" that only the rich can enjoy.
All in all, it can be described in one sentence: it is a bit more expensive than common vegetables, but if ordinary people want to satisfy their cravings occasionally, they can still afford it.
After Su Qingluan gave this order, shopkeeper Liang immediately called to the waiter who was waiting in the front hall: "Do you understand what Qingluan just said?"
The young man was really smart. He smiled and bowed and asked Su Qingluan: "Listen to the little lady, this fish can't be too small. So why don't we just ignore the weight and compare it according to the length? How long is it approximately?"
Su Qingluan thought for a moment: "Remove the tip of the fish's tail, it should be half a meter."
"Okay, just wait and see!" The boy agreed habitually, turned around and went out.
Su Qingluan decided the size of the fish, then turned around and remembered a very important thing: Does Hongfu Building have that big oval plate?
However, Hongfu Restaurant is one of the best restaurants in this area. Naturally, there are also those curious diners who don't care about the taste, but choose the big fish to eat. What matters is the "visual shock". So there are quite a lot of big dishes in Hongfu Building.
Long and round, whatever Su Qingluan wants is fine.
While Su Qingluan was chatting and laughing with shopkeeper Liang, the two walked through the small courtyard in the middle and came to the kitchen.
The stove in the kitchen is still in the ignition stage, and a lot of broth needs to be boiled in advance, so some of the pots on the stove have begun to steam.
Xu Yuanwei put one hand on his waist and held a long-handled spoon in the other. He commanded the little chefs who were helping the kitchen to work in an orderly manner, and did not notice that another person came in at the door.
However, the little chef who passed by the door bowed to say hello to Shopkeeper Liang, and then hurried over to go about his work. Only then did Xu Yuanwei notice the two people standing at the door.
"Oh, what a rare visitor. The rich and the humble are really prosperous." Chef Xu tapped the long handle of the spoon in the palm of his other hand, with a look on his face.
Su Qingluan: "..." Did she hear this just now? Or has she fallen into a loop by mistake?
Looking meaningfully at Shopkeeper Liang next to him who was also in a daze, the two of them couldn't hold it back at the same time and laughed, leaving Xu Yuanwei confused.
Su Qingluan and Shopkeeper Liang finally laughed enough, and then they rubbed their cheeks and covered their stomachs and explained to Xu Yuanwei that they happened to stage a "reappearance of yesterday" drama, which made Xu Yuanwei laugh.
Shopkeeper Liang had laughed enough and started to get down to business: "Master Xu, did you ask any free young master to help find those plates for the big fish? Qingluan said they would be put on the plates later."
Those plates are often nearly one meter in diameter and weigh several kilograms. They are usually placed under the commonly used dishes, chopsticks and bowls. Otherwise, there will be a fuss if there is a bump.
Xu Yuanwei raised his eyebrows when he heard this: "Oh? It seems that Miss Su is going to make a big dish to show off her skills!"
Su Qingluan knew that Xu Yuanwei was just a little competitive. He probably saw that this dish was a heavyweight dish, so he became competitive, so he smiled and asked: "I don't dare to say 'show off my skills', but I heard that Chef Xu recently I have a lot of experience in developing new dishes, which are well received by diners.”
Shopkeeper Liang was watching the excitement and said, "Master Xu's craftsmanship is of course not a big deal, but Qingluan has promised me that this dish of hers can dominate the table and become the golden signature of our restaurant. !”
Hearing this, Su Qingluan turned around and stared at Shopkeeper Liang: Uncle Liang! Why are you still here making fun of people?
She didn't say she was wronged!
However, Xu Yuanwei obviously did not hear the cry in Su Qingluan's heart, because his fighting spirit was completely ignited by Shopkeeper Liang's words.
