Dressed as a vicious stepmother, farming and raising cubs

After everyone else tasted the food, they were all amazed.

Peng Dahai was naturally very proud and began to introduce every detail of the dishes one by one. It turned out that if you want to achieve such a taste and texture, many places need to be very particular.

Su Liu listened and felt that he had benefited a lot. Although he could combine modern materials to create many innovative dishes, only people like Peng Dahai could truly be said to be unique.

She tasted several other dishes, and the taste of almost every dish brought her surprise. At the end of the meal, she couldn't help but sigh:
  "The people in the palace are so good at enjoying themselves, they can eat this delicious food every day!"

Hearing this, Peng Dahai chuckled and shook his head:

"That's wrong. Every master has different tastes, and the daily meals are adjusted."

Su Liu silently cursed in his heart, these princes and nobles are really picky. Maybe they are used to eating delicacies from mountains and seas, so they are particularly difficult to serve.

She suddenly remembered her purpose of opening this restaurant, so she asked tentatively:
  "Then, which master's temper is the hardest to fathom?"

Speaking of this, Peng Dahai started talking, shaking his head and saying:

"Actually, this is related to the birth status of those young masters. The one with the weirdest temper is probably the imperial concubine, right?"

Seeing that he didn't seem to be disgusted by mentioning these palace past events, Su Liu's heart moved slightly and asked again:
  "Have you ever come into contact with the Marquis of Ding'an?"

"Marquis Ding'an? Wasn't that because of rebellion ten years ago..."

Unexpectedly, Peng Dahai's face darkened visibly, and his eyebrows were knitted together.

He didn't finish his words, he just looked at Su Liu with a serious face, was silent for a while, and then continued:
  "Girl, I don't know where you learned about Marquis Ding'an, but I would like to advise you not to be curious about it."

Su Liu realized that his question seemed a bit abrupt, and worried that the other party would become suspicious, he quickly laughed and laughed.

"I'm just a commoner. I can't care about this. I only heard about it occasionally."

Fortunately, Peng Dahai didn't doubt it, and she didn't ask anyone else. They decided on the menu together and reopened the business the next day.

Because of the gimmick of the Royal Chef, Xichun Tower's business has skyrocketed. Every day there are diners who come here to visit, and it even seems to be catching up with Yuelaiju.

Su Liu was grinning from ear to ear. If this trend continues, it is possible to open a nationwide chain.

However, just a few days after being happy, the business of Xichun Tower became dull again, and the number of customers also decreased.

Su Liu felt a little puzzled. Although the taste of the dishes had not declined, why didn't anyone come?
  "Boss, I heard that Yuelaiju has lowered the price of vegetables and invited an acrobatic team to perform for fun. It's been very lively these days."

Xiao Shun's words cleared up her doubts.

It seems that Yuelaiju has lost its composure and is worried about catching up, so it is trying to find ways to attract customers.

Lowering prices and adding performances are indeed good methods. For ordinary people, what they like is nothing more than high-quality and cheap food and a lively atmosphere. In comparison, the dishes here are high-end and can easily be compared.

But she doesn't plan to negotiate prices with Yuelaiju, because lowering prices is the simplest way. If such bottomless competition continues, her own profits will also be affected. Yuelaiju may not care about temporary losses, but she can't care less.

And she couldn't hire a troupe to perform, because she didn't have any connections in this area.

Since these two aspects are incomparable, the only thing she can compete with is taste. She immediately went to the kitchen and stopped Peng Dahai, who was sweating profusely while stirring the pot:
  "Master Peng, let's study some new dishes."

Peng Dahai persisted in frying the dish in front of him, then stopped, wiped the sweat from his forehead, and said:

"Why did you suddenly think of a new dish? Is it because I haven't been cooking well these days?"

Su Liu quickly shook his head and explained:

"No, no, no, there's nothing to say about your craftsmanship. It's just that Yuelaiju is competing with me for customers, cutting prices and putting on a show. I also have to come up with some new things to attract customers."

Listening to her words, Peng Dahai seemed to think it made sense, so he nodded and said:

"Okay, what kind of fresh method do you want?"

Su Liu smiled mysteriously. She had already had an idea, so she walked to the stove and took out a piece of pork tenderloin with all impurities removed.

She first sliced ​​the tenderloin into thin slices, marinated it with onion, ginger, water and wine, and then made a bowl of paste with starch.

"Are you making roasted pork slices?" Peng Dahai looked on and asked with some confusion.

Su Liu shook his head, heated up another pot of hot oil, dipped the meat slices in the starch slurry, and threw them into the pot one by one.

The sound of "sizzling" exploded in the kitchen. The meat slices gradually became golden and crispy under the high temperature, and the aroma spread.

She picked up a slotted spoon, took out the fried meat slices, and drained away the hot oil remaining on them. Take another pot, pour in a large amount of white vinegar, white sugar, and a handful of salt, throw in a handful of shredded onion and ginger, and stir-fry until the sauce in the pot becomes thick and golden, then add the previous one. Fried meat slices, toss the pan to coat the sauce evenly.

The whole set of movements was done smoothly and it was on the table in a short while.

This was the first time Peng Dahai had seen this practice. He picked up a piece and put it in his mouth. A smell of vinegar and sourness rushed directly into his nose, which was a bit choking.

When you bite into it, it's crispy, crispy, sour and sweet, very appetizing. Although this dish is deep-fried, it doesn't feel greasy at all.

Even though he was accustomed to delicious food, he had to nod and praise:
  “The taste is good and the preparation is fresh.”

Su Liu smiled proudly. This was actually a delicacy called "guobaorou". It was developed in recent times to cater to foreign tastes. Naturally, people of this era have never eaten it.

"I plan to add this dish to the menu. Many families with children in Yucheng will like it."

Peng Dahai also agreed, looking at her with a little more admiration.

After that, Su Liu selected some easy-to-implement modern cuisines and added them to Xichunlou's menu, such as spicy hotpot and hot pot chicken.

After the new dishes were launched, she hired a few people to spread the news in the streets and alleys, taking advantage of people's curiosity and successfully attracted another wave of customers.

Most of the guests who tried the new dishes were full of praise and recommended them to their relatives and friends after returning home. Xichunlou's business is booming again.

Su Liu thought he was safe from this wave of business competition, but he heard bad news from Song Yao.