gourmet food

Chapter 308 Taking orders for the banquet?

In addition to Long Ma, President Hou also arrived. The two chatted there and seemed to know each other.

There is a tall woman next to President Hou. What is strange is that this person is wearing a big mask and a wide-brimmed hat, which hides her entire face, which makes people feel a little bit confused. Can't see clearly.

Instead of chatting with them, she kept a little distance from them, and looked at her mobile phone with her back to them.

Next to her, there was a young woman carrying a bag and looking around, always paying attention to what was going on around her.

"Boss Chu, you are finally here. I must try your new dishes today." Long Ma greeted him immediately. He came today just for the new dishes.

Although I don’t know what kind of new dish it is, as long as it is cooked by Boss Chu, there is no need to say that it is authentic!

"Okay, please wait a moment, I will open the door first."

When Chu Yunfeng went to open the door, Mu Qing saw the woman whose face was covered. She seemed familiar at first glance, but after a second look, she began to wonder, why did this figure look so familiar?

After a group of people entered the store, the two women found a corner and sat down. They didn't interact with each other and just sat there quietly.

Chu Yunfeng took out two signs from the cupboard and hung them up respectively. President Hou looked at them and said with a smile: "I thought you would hang up all the dishes you just learned, so I only chose these two dishes." ah?"

"Yes, these two dishes are more unique and representative. There are too many dishes to make it busy. You don't really think that I run a star-rated hotel here, do you?"

Chu Yunfeng didn't want to tire himself into a dead dog. The reason why he chose these two dishes was because they represented the characteristics of Sichuan cuisine, and one of them was selected for the state banquet.

Kung Pao Chicken!

Yuxiang shredded pork!

The famous dish selected for the state banquet is Kung Pao Chicken. This dish appears very frequently at state banquets because its taste is very special and it suits the tastes of many people.

This flavor is lychee flavor, which is called spicy lychee flavor in Sichuan cuisine. This flavor is spicy and sweet in the mouth, red but not spicy, spicy but not strong.

The word "煳" in "焳" is not "Hu" or "煳", which must be distinguished. This is because when choking oil, the chili peppers and Sichuan peppercorns are sautéed instead of fried.

Fish-flavored shredded pork is also a very distinctive Sichuan dish. This fish flavor is the most distinctive flavor in Sichuan cuisine. It is a compound seasoning method. This unique cooking taste is only found in Sichuan cuisine.

And in the chef level examination, this dish is a must-try item.

"Oh my God, Boss Chu, these two dishes are incredible. They are the most skillful dishes. I must try them today, but it seems not suitable to eat these two dishes this morning. I'll have them at noon. .”

Long Ma thought it was a breakfast-type dish at first, but he didn't expect Chu Yunfeng to serve two big dishes as soon as he came, which was completely beyond his expectation.

"No problem. It is indeed more suitable to eat at lunch. It is not suitable to eat rice in the morning."

Breakfast is somewhat different from lunch and dinner. Generally, we eat some snacks and noodles in the morning, but it is indeed rare to cook directly for dinner.

"Then you'd better bring me some omelette rice and clear soup."

Longma has a special liking for clear soup, and he especially likes the fragrant taste.

After Longma paid, he was about to find a place to sit when he suddenly heard Chairman Hou's words, which immediately made him interested.

"Why didn't you put in the stewed sea cucumber with liver oil? There are also a few mid-to-high-end dishes that you have learned. I think it would be good to sell them in the store?"

President Hou was a little puzzled. These dishes are all classic representatives of Sichuan cuisine, especially the sea cucumber roasted in liver oil, which can be said to be a unique skill in seafood cooking in Sichuan cuisine.

Even though Sichuan is located in an inland area, some places are as good as coastal areas in terms of seafood production.

High-end seafood includes shark's fin, abalone, sea cucumber, dried abalone, etc., and there are many ways to prepare them in Sichuan cuisine.

There are dozens of ways to make shark's fin alone, such as braised in braised sauce, chicken soup, milk soup, steamed buns, clear soup, crab roe, etc.

The same is true for other seafood. There are at least 20 ways to prepare it. Braised in braise, clear soup, hydrangea, and chicken noodle are all common methods, and there are many more high-end ones.

Among them, sea cucumbers are the most commonly used. This is probably related to the nutritional value of sea cucumbers. There are many people who admire them, so there are more and more methods.

However, it has recently been reported that the highly toxic pesticide dichlorvos was added to sea cucumbers, which makes people feel a little sad.
"I plan to put this dish into a banquet once a month. A banquet must have some hard dishes."

Chu Yunfeng is looking forward to this monthly banquet, but he hasn't decided where to hold the banquet yet, and how to make a reservation is also a problem. Does anyone want to make a reservation?

"Banquet? Are you planning a banquet? Is it Sichuan cuisine?"

President Hou quickly asked, holding a banquet is not a trivial matter. It involves many things. For example, when we treat guests to dinner now, we just call the hotel to set a time, and then order the dishes and that's it.

Among traditional banquets, especially those in the Rongcheng area, take the Manchu-Han banquet as an example, which takes three days and three nights.

Although it won't be like this now, President Hou meant to ask whether the dishes at this banquet are unique cuisines or whether they are all served together.

And what kind of crowd is it targeted at, wedding banquets?Birthday banquet?
These all have different requirements.

Obviously, Chu Yunfeng's store in the snack street does not fit the "temperament", and it is impossible to associate this small store with the banquet.

"The main idea at the moment is to focus on Sichuan cuisine, and some high-end dishes will also be added. However, the Sichuan cuisine I learn now is still relatively ordinary, and there are still too few high-end dishes."

Chu Yunfeng was also a little worried. The dishes he had just learned from Wu Ma were relatively common, and they were really not suitable for wedding banquets and birthday banquets.

The reason is very simple. The dishes are too ordinary. Most of them are home-cooked dishes. There are still too few high-end hard dishes.

Although Chu Yunfeng said that he mastered too few high-end dishes, President Hou thought about it and felt that this was a bit modest.

At least I know that this guy has now mastered chicken bean curd, liver oil-roasted sea cucumber, and three more high-end dishes.

As for whether Chu Yunfeng knows other high-end dishes, he probably only knows in his heart. Anyway, he can't understand this guy more and more now, and he hides it a bit deeply.
Just having these few dishes is actually enough to hold a banquet. With these dishes as the main dishes and the other ordinary dishes as supplements, there is no problem at all in hosting a mid-range banquet.

If things go well today, he will probably be sure to win even if he holds a high-end banquet.

"Boss Chu, you are going to hold a banquet, right? How many tables can you reserve? Can I reserve one?"

After hearing the news, Longma immediately became energetic and came over immediately to ask.

(End of this chapter)