In the back kitchen of Huangji Restaurant, the waiters were so busy that they didn't even touch the floor.
"Four fermented steamed buns on table 3."
""7 rice wine steamed buns for table 1."
""Additional orders for table 9 include 12 fermented steamed buns."
"9 rice wine steamed buns in private room 666."
"Additional order for box 888, 24 rice wine steamed buns."
""Additional orders for table 1, 19 people!"
"Table No. 8——·
"No. 17——.——·
"There is another order for box 777, is there any more?"
"Tables 19, 3, 6, 13, and 22 have all added orders, are they available?"
"How many more steamed buns are there?"
"How long until the next batch is steamed?"
Qin Huai, who was still leisurely making mung bean cakes, looked at the waiter who kept talking into the intercom. He was already standing at the door of the kitchen presiding over the overall situation, instructing which table this batch of steamed buns should be delivered to first, and which table the next batch of steamed buns should be delivered to. He felt that
It seems that I have underestimated the business of Huangji Restaurant.
What time is it now?
11:22.
The first batch of 6 drawers of steamed fermented steamed buns has been sold out, and there are countless additional orders lined up.
Qin Huai felt like he was back when he first started selling steamed buns in his breakfast shop. He didn't know anything. He didn't know what kind of steamed buns were easy to sell, and he didn't know how many steamed buns he should sell in a day. Anyway, he just made it and it would be sold out once he finished it.
Ah, it seems to have been like this for so many years.
Qin Huai asked Wang Jun with an open mind: "Did I make too little fermented steamed buns? Do I need to make another batch? What I made in the morning was for lunch and evening. I feel like I will sell it at noon."
It’s over.”
Wang Jun said very tactfully: "Just follow your own plan. When the food is sold out, you can place an order."
Qin Huai understood, it was not enough.
"Then help me prepare a few more bags of flour." Qin Huai said, "After making the mung bean cake, I will make another batch."
The popularity of Jiuniang Mantou is just the beginning.
The reason why Jiuniang Mantou is so popular is not because the guests at Huangji Restaurant are particularly fond of eating steamed buns at noon today, but because Jiuniang Mantou takes the shortest time to steam and is the first to be cooked.
After the first batch of fermented steamed buns was sold out, the two unnamed kitchen helpers who worked for Qin Huai quickly and efficiently started steaming the second batch. At the same time, the Sixi dumplings and Wuding buns were cooked in the same batch.
According to Huangji Restaurant’s pricing, Sixi dumplings are 48 yuan each and Wuding buns are 65 yuan each. The prices of these two snacks are considered the most expensive in Qinhuai’s list.
Of course, Zheng Siyuan’s fresh meat mooncakes are not cheap either, priced at 68 yuan for 3 pieces each.
Huangji Restaurant is a high-end restaurant, starting with the price of the dishes.
The prices are set here. There are still very few customers like Qian Zhongheng who simply orders all the new products without even thinking about it and trusting Huang Shengli's vision.
Most of the customers followed the trend and ordered the fermented steamed buns first. The aroma of the wine could be smelled from several tables away. Seeing how delicious the food at other tables was, I ordered a few myself. After finishing the meal, I felt that it was not enough, so I placed an additional order.
It’s normal to continue eating, or even pack it up and take it home for breakfast the next day.
The dishes at Huangji Restaurant are served in order according to the time when the order is placed. Qian Zhongheng is the first customer to place the order, and naturally he is also the first batch of customers to be served.
Qian Zhongheng's son felt full even though only two hot dishes had been served.
He couldn't hold it back just now, so he misappropriated tomorrow morning's breakfast and ate an extra steamed bun.
It's so delicious. As a standard staple food, steamed buns are pure carbohydrates and are most in line with public tastes.
Qian Zhongheng's son felt that in his more than 30 years of life, he had never tasted something so soft and chewy, with the fragrance of steamed buns and the sweetness of wine.
Sweet steamed buns.
After eating one, I want to eat the second one. When I'm full, I still want to stuff it, so I stuff another half. It's delicious when eaten dry, and it's delicious when dipped in vegetable soup. It's also delicious when dipped in the sweet and sour sauce of squirrel mandarin fish.
It would be great if I had some pickled mustard at times like this.
My son thought unpromisingly that his favorite food was steamed buns with mustard inside, but he didn’t know if fermented steamed buns with mustard would taste good.
The son took a look at the hot dishes on the table, with barely any chopsticks used.
When he ordered, he ordered three dishes in total.
Squirrel mandarin fish, no thorns, sweet and sour, my daughter loves it.
Lettuce drizzled with oil to relieve greasiness.
There is also a dish of stir-fried shrimps, which my wife loves, but it has not been served yet.
Now I took two bites of the oil-soaked lettuce on the table, and it was all eaten by Bai Xiujuan. The squirrel fish was even more miserable, so she picked up a chopstick and it was Ma Yuan who gave it to her daughter. As a result, her daughter held the steamed bun and ate it with gusto.
He didn't even look at the squirrel fish in the bowl, showing that he didn't care about anything outside the window and only wanted to eat steamed buns.
It's time to serve, stir-fried shrimps.
The shrimps were white and beautiful. The son glanced at his wife and found that Ma Yuan did not move her chopsticks.
"Honey, shrimp." My son reminded me.
Ma Yuan just hummed without taking chopsticks, sitting quietly as if waiting for something.
When my son saw that no one was interested in the hot dishes, his eyes involuntarily glanced at the steamed buns on the plate.
The white and fat fermented steamed buns seemed to have magic power, and they kept whispering devilishly in his ears.
Let’s eat another one, it’s just three steamed buns, I won’t fill you up.
My son is a little bit anxious.
At this moment, the waiter served the food again.
A new aroma floated over, the aroma of pasta, the aroma of pasta that had just been steamed and had a special smell of steam.
"Please use the Sixi dumplings and Wuding buns that you ordered with caution. They have just come out of the pan and may be a little hot.
Children, please be careful when eating." The waiter reminded me thoughtfully.
The people at the table moved.
Qian Zhongheng took a fancy to the gaudy Sixi dumplings at a glance. He stretched out his chopsticks and picked up one firmly with the carrot slices underneath. He looked at it in front of his eyes and held the carrot slices with his hands instead.
Qian Zhongheng looked at the carrot slice for a few seconds. Apparently he didn't understand whether the carrot slice played a role in appearance or taste. After thinking to no avail, he took a bite.
With just one bite, Qian Zhongheng's taste buds were completely conquered by the Sixi Dumplings, whose recipe was improved again by Qin Huai.
Sixi dumplings and fermented steamed buns are two completely different snacks.
No matter how delicious, fragrant, unique, and unforgettable the fermented steamed buns are, they are still just ordinary steamed buns.
At least it looks like an ordinary steamed bun.
But at first glance, many people may not recognize Sixi Dumplings as dumplings.
The main feature of Sixi Dumplings is that they are very fancy and look very expensive.
Qin Huai’s craftsmanship is also worthy of the bells and whistles of Sixi Dumplings.
You know, the chefs who came to work today all came to work after having breakfast.
Huang Jia is considered to be the second-in-command in the back kitchen of Huangji Restaurant besides Master Huang. Although his skills are far inferior to those of his master, who is often criticized by old diners, he can still be regarded as a well-known Suzhou chef outside.
Huang Jia had a bowl of noodles before coming to the restaurant this morning.
Then when we arrived at the restaurant, we found that Zheng Siyuan had actually made Zhongsha wontons and bubble wontons. He was very excited but also very restrained. He ate 4 pieces of each kind of wontons, which was harmless.
I couldn't control myself when I ate the Sixi dumplings.
Ate two.
After holding on all morning, even if Huang Jia is still cooking in the kitchen, if you look carefully you will find that he often secretly rubs his stomach.
Huang Jia must have seen the world, but he has never seen Sixi dumplings like this.
Not to mention the Qian Zhongheng family.
It can be said that except for the residents of Yunzhong Community and the residents near Sanma Road Community in Lixian County, no one has seen such Sixi Dumplings. Residents of Sanma Road Community have not seen many of them, and Qin Huai didn't like to make them much before.
Who told Qin Huai to change the recipe beyond recognition in order to make the Sixi dumplings that Qin Luo loves to eat, which are beautiful and look like golden proportions of shaomai? Now he directly incorporates Guoer's fillings into them.
In a sense, this Four-Xi dumpling can be called Four-Xi dumplings, four-mouth dumplings, or Golden Ratio Shaomai. You can call it whatever you like. Just like tangerine peel tea, as long as Qin Huai dares to name it, there will be people.
Dare to accept it.
Qian Zhongheng was instantly conquered by this fancy dumpling.
It wasn't until I finished eating the entire dumpling that I realized that I had forgotten to feed my granddaughter a bite.
Qian Zhongheng glanced at his granddaughter who was still eating the steamed buns with all her strength, and felt that it would be good for the child to eat something simple.
My son got a five-inch bag.
He picked up the Wuding Bao not because he didn't like the fancy Sixi dumplings, but mainly because he wanted to see why this plain Wuding Bao, which looked no different from meat buns, was so expensive.
The son took the first bite angrily.
I couldn't wait to take the second bite.
I took the third bite intoxicatedly.
I bit off the first one without finishing it - and it was gone.
The son recalled the smell just now and felt a sense of loss, as if a beautiful dream was shattered before it was finished.
He wanted to yell at the waiter angrily and add 4 more buns.
But I can’t shout out, it’s too expensive.
The fermented steamed buns priced at 18 yuan can be eaten as breakfast, but the five-inch buns priced at 65 yuan are really unaffordable.
My son wants to cry a little bit.
Why isn't he a rich man? Why can't his boss pay him more? Boss, do you know that your employees are so poor that they can't even afford steamed buns?
"Gone." The son hiccupped sadly.
Full.
But that fancy dumpling looks delicious, so forget it, I’ll sacrifice my stomach and eat another one.
The son held out his chopsticks.
His dad stretched faster than him.
"Don't force yourself to eat when you're full. You're not a child anymore. Don't you have any self-control?" Qian Zhongheng ruthlessly took away the Sixi dumplings on the plate, took away the half-eaten steamed bun from his granddaughter's hand, and took it away.
I stuffed four happy dumplings into her, "Here,
Mengmeng eats this and gives it to grandpa if he can’t finish it. Let’s not eat the steamed buns for now. Can we take them back and eat them in the evening?”
"Okay." The granddaughter thought the gaudy dumplings looked better, so she happily grabbed the dumplings and gnawed them. She didn't see her father's expression as if he had been struck by lightning.
Son: Dad, I can eat it, I really can eat it! QAQ
Qian Zhongheng’s table was promoted as a tasting, and other guests in the hall also placed orders for four-hide dumplings and five-pack buns.
Of course, the order volume is not as large as the fermented steamed buns we just placed.
After all, the price is here. Even if the food at the next table is delicious, not everyone can accept the 65 buns.
The customers of Huangji Restaurant do not come here for the dim sum at all. Those who come to eat at noon on weekdays are basically regular customers. Everyone knows the level of Huangji Baigan.
When there were chefs from Bai An, their quality was the average level of restaurants on the market, far inferior to that of Hong An.
A person only has one mouth and one stomach. Huang Ji's red case is far better than the white case. Who has nothing to do but put good food aside and eat snacks?
It seems like the situation has reversed somewhat today.
The diners who followed the trend and ate the fermented steamed buns, Sixi dumplings and Wuding buns were suddenly shocked that Huang Ji, the master of Bai An who appeared out of nowhere, seemed to be a bit high.
He came with his own unique craftsmanship.
Some diners have never tasted these Sixi dumplings and Wuding buns, but they have never tasted anything like this.
Some of the elderly regulars who eat the fermented steamed buns can actually tell that they are made by Huang Shengli's lineage. They are definitely the same type of fermented steamed buns made by Master Jing. The craftsmanship is not as good as that of Master Jing, but it is still similar to that of Master Jing. It's pretty good.
Some guests felt they had guessed the truth.
"Could it be that Lao Huang was in poor health and saw that the restaurant business was failing, so he called Zheng Da back to save the situation?" In the 888 box, there was a person from Huangji Restaurant who had attended three wedding banquets hosted by the same couple.
Loyal customers speculated.
This guess was unanimously agreed by most of the guests in the 888 box.
Everyone is a regular customer, having attended wedding banquets, and some even go to Zheng Siyuan's pastry shop to buy pastries on weekdays. They know Zheng Siyuan's craftsmanship very well.
Zheng Siyuan's craftsmanship is good, but there are only a few things he can make particularly well. He certainly can't make Sixi dumplings, Wuding buns, and fermented steamed buns at this level.
A regular customer munched on the fresh meat mooncake: "This mooncake must have been made by Xiao Zheng. Xiao Zheng's pastry shop was renovated and has been closed for a month. I don't know where it went this month. Now it is owned by Mr. Huang
It's possible to call back for help."
"I didn't expect that Zheng Da, who has been in business for so many years, still has such good skills." Someone sighed.
"What do you think? Have you ever eaten at the wedding banquet for the first time Mr. and Mrs. Gong got married? 28 years ago, when Zheng Da first went to sea, all the desserts at the wedding banquet were made by Zheng Da. His craftsmanship is really incredible."
"Compared with his father, Xiao Zheng is indeed a little behind."
"Indeed." Someone agreed while eating Sixi dumplings, "In terms of tricks, they are still not as good as his dad."
"It's a rare opportunity for Zheng Da to cook, please order more, waiter!'
The waiter came in, and the regular customer who ordered the dishes nodded: "Today's new products, fifty of each, take them away.
There’s no rush, but be sure to leave enough quantity for us.”
"Okay." The waiter went to place the order.
This scene was repeated in almost every box. Some people even called their friends and told them that Zheng Da had been dragged back by Huang Shengli to cook. They should not miss it and come to Huangji to pack snacks. It was late.
It's gone.
Suddenly, orders exploded.
Qin Huai was dumbfounded.
Qin Huai suspected that there might be something wrong with the ordering system of Huangji Restaurant. In order to prove his suspicion, he even ran outside and took a look to see if the hall was full.
It was not full at all!
So now the question comes, how do you order 5 times more dim sum for so many customers?
Not 5 times in total, but 5 times for almost everything.
No, do people in Suzhou love snacks so much?
Huangji Restaurant will be closed after opening at noon today and will no longer be in business?
This snack must be bought during the noon time, and cannot be bought at night?
Dear diners, some snacks are delicious only when they are freshly baked. For example, crab shell roe, Yuanmeng Shaobing,
If you order a lot of food and take it home at noon, will it still taste the same if you turn it on in the microwave? Why did you order so much?
Let’s have some food and look at the busy chefs in the back kitchen of Huangji Restaurant. Let’s order some of their specialties. The most important thing is that he doesn’t make so many dishes!
This is the total amount at noon and evening!
You guys have finished shopping at noon, what will Huangji sell in the evening?
Isn't it said that the work at Huangji Restaurant is very easy? Why does Qin Huai feel that the workload is not easy at all?
The foreman is still directing the counting of quantities.
"The final inventory is how much of each item is left, and report the specific number to me. All the dim sum on the electronic menu have been taken off the shelves. If there is any left, we will put it back on the shelves."
"One last count, there can be no mistakes in the numbers!"
"You still want to place an order for private room 666? Tell them that it's gone. It's indeed gone. Can you make a reservation? Tell them that you can't at the moment. Our store has never made a reservation for snacks."
Qin Huai rubbed his face numbly.
To be honest, he is not tired at all now.
When making snacks in the morning, there were professional and considerate helpers to help him, so Qin Huai was really not tired.
But he was tired.
He seemed to have seen the endless life of making snacks.
These customers really buy some snacks.
The amount purchased was really large.
Can Huang Kee Restaurant sell dim sum in the future? You must order a sufficient amount of stir-fried vegetables before you can buy dim sum, otherwise it would be outrageous for this group of people to buy dim sum.
Just eat dim sum, don’t order a single dish.
When Qin Huaigang went outside to take a look, he saw someone sitting on a chair at the door just waiting for snacks. They were not here to eat at all.
There is also a familiar errand boy.
It was so familiar that Qin Huai felt like he was home.
Zheng Siyuan also started kneading the dough.
"Aren't you making glutinous rice cakes?" Qin Huai asked.
Zheng Siyuan said calmly: "I'll help you make something first."
Qin Huai was moved, good brother, let’s stop talking. Although I treated you like a cow and a horse before, but now your uncle treats me like a cow and a horse, we can be considered even.
"Now you know why I don't want to work in a restaurant. Instead, I want to open a pastry shop in front of the community." Zheng Siyuan said.
"I know, I know so much." Qin Huai nodded frantically, "I have never missed my community canteen so much."
"Don't make so many dim sum in the future. This place is different from Yunzhong Canteen." Zheng Siyuan warned sincerely, "Two kinds are enough, no more."
"Uncle cooked too much vegetables yesterday, and it seems his waist is not in good condition. I am going to have physical therapy this morning. I will wait for him to come over in the afternoon.
You don’t have to make dim sum anymore. There are more people at night, so no matter what you make, there won’t be enough to sell.”
"Just let nature take its course. Uncle Shi said he would come over in the afternoon to give us instructions on how to cook."
As soon as Qin Huai heard that Huang Shengli was coming over in the afternoon to personally direct the cooking, he felt that he was ready again and could make two more batches of fermented steamed buns.
Forget about the Sixi Dumplings and Wuding Bao, these two are a bit troublesome and I’m tired and don’t want to make them.
"Do you want to learn it too?" Qin Huai asked. He felt that Zheng Siyuan's fire was very good and he didn't need to learn it at all.
If he had Zheng Siyuan's firepower, he would definitely be able to make longevity noodles with a handful of hands, making them A-grade in minutes.
Zheng Siyuan nodded and said firmly: "I want to try the Big Turning Spoon!"
Qin Huai:——?
Qin Huai felt that his pursuit might be a bit low.
He just wanted to try spoon-turning.
On the other side, Zheng Da, who was far away in Hangzhou and was struggling with production line problems, suddenly received a call from an old friend.
As soon as the call was connected, the loud voice of an old friend came from the phone.
"Old Zheng, you are not a good enough friend. You didn't even inform your old friends when you came back to Huangji Restaurant to help out, so we almost missed it."
Zheng Da was confused when he heard this: "What kind of help? I'm in Hangzhou, not in Gusu. You said Siyuan, Siyuan should be helping in Huangji now."
The old friend was stunned: "You're not in Huangji? Then who made the fermented steamed buns for lunch today? And those five-inch buns, crab shell roe, Yuanmeng sesame cakes, and Sixi dumplings. If you didn't make them, who else could make them?
Who else in Suzhou has this skill? Neither does your son. I have eaten the Wuding Bao he made."
As soon as Zheng Da heard the name of the dish, he knew it must be made by Qin Huai, and he couldn't help but feel proud. He was worthy of being his favorite disciple, and he could shock everyone with his skills with just a few moves.
In his heart, he even complained about Huang Shengli, senior brother, what is going on? Let Xiao Qin make so many snacks by himself, what if his future precious apprentice is exhausted? It is simply trivial.
When the old friend saw that Zheng Da was silent, he continued: "You really didn't do it. Then tell me where Lao Huang dug up this great master. He is on a par with you. Could it be that he dug it from Zhiweiju?"
Right? Which master at Zhiweiju has resigned?"
When Zheng Da heard what the other party said, he immediately became furious: "What nonsense are you talking about? What does it mean to be on the same level as me? Do you know how to eat Gong Datou? How can this level be the same as mine? My level must be higher than this!"
If Qin Huai was as good as him, how could he have the nerve to accept Qin Huai as his disciple?
"Where are you?" Zheng Da asked.
"I was waiting for dim sum at Wong Kee. I thought it was you who went to Wong Kee. I was afraid that you would run away after lunch, so I rushed over immediately to buy some. It turned out not to be the case."
"Buy less, don't burden Xiao Qin."
"Oh, the new master is your friend, right? OK, I know what I'm doing, I'll give it up."
Before hanging up, Zheng Da heard the other party ask the waiter:
"Beauty, when will my 20 steamed buns, 30 Wudingbao, 50 Sixi dumplings, 10 Yuanmeng sesame cakes, and 15 crab shell roe be ready?"
Zheng Da:·—·
You’ve never had snacks in your last life, right? You’ve got so many, where’s your hamster?
Zheng Da sent a message to Huang Shengli.
Zheng Da: Senior brother, this is how you take care of Xiao Qin when I ask you to take care of him? Xiao Qin is my future disciple, what should I do if I tire him out???
Huang Shengli, who had just finished physical therapy and was drinking tea leisurely:?
What the hell? When did Qin Huai become Zheng Da’s disciple?
Huang Shengli thought of a new word he learned recently on the Internet, which is very applicable to Zheng Da.
Landing on the moon hits porcelain.
Chapter completed!