MTL - Food: How Did I Become a Chef When I Set Up a Stall?-Chapter 204 Rabbits are so cute, why should we eat them?

 “This big elbow is so cool!”

 “It’s completely stewed, and it comes off in one pinch!”

 “It tastes good too!”

“As expected of Boss Jiang!”

 In the restaurant, the guests were very satisfied with the big elbow.

 Better than expected.

Jiang Feng’s cooking skills have been certified once again.

 Not only Jiang Feng, but other chefs also showed their special skills.

And after Jiang Feng’s pre-job training, their control of taste has improved to a new level.

Father, like son.

 Many chefs are very limited by their inherent thinking. No matter how many years they cook, they will still have the same taste, with very little improvement.

 Unless there is a more powerful chef who enlightens him from a higher perspective, the cooking skills will make great progress.

 This is what Jiang Feng did during the pre-job training.

After all, I am working in my own restaurant, so it doesn’t hurt to teach me some lessons.

 In Jiangyuetai Sichuan Restaurant, waiters shuttled through the corridors, carrying delicious dishes one after another.

●From the private rooms to the private seats, everything was full. There was a family of seven or eight people who came together, there were young couples, there were groups of close friends, and there were all kinds of people.

 The elbow is a must-order dish, but other dishes are also very popular.

 After visiting a few times, word of mouth has spread.

Jiang Feng’s business model is so perfect that no one else can copy it.

 First build a team of boutique chefs, and then rely on your own traffic to drive the development of the restaurant so that the restaurant can catch this wave of traffic.

The customers spread the word by word of mouth, and gradually, the restaurant's business became stable, and there was never a shortage of customers.

After all, it was the first day of business. Jiang Feng occasionally went out to say hello.

 He saw many familiar faces.

 The most outrageous thing was seeing Zhang Dashan.

 “Mr. Zhang, you are here too.”

Jiang Feng went over to say hello, with a bit of surprise in his eyes.

“I heard that you cook Sichuan cuisine, so I came here to try it. I was so lucky, I caught up with it on the first day.”

Zhang Dashan is quite rough when it comes to eating. He put the elbow plate directly in front of him. From the looks of it, he planned to eat a big elbow by himself.

 He came with his staff.

The employee only got a small piece of elbow at first, but he couldn't say much.

Who makes Zhang Dashan the boss?

 “I thought Sichuan food was all spicy.”

 Zhang Dashan said with a smile while eating the big elbow.

Jiang Feng replied:

“Most Sichuan dishes are spicy and fragrant, but there are also sweet and sour dishes like Kung Pao Chicken with a slightly spicy element, and Dongpo Pork Elbow is also a bit spicy.”

 “The overall flavor is still dominated by the sauce aroma.”

Many diners looked at Jiang Feng, and everyone took out their mobile phones to take pictures.

Jiang Feng waved to everyone, and then went back to the kitchen to get busy.

With the previous experience of opening a Lu restaurant, Jiang Feng was already comfortable with it the second time, and there was not even any fluctuation in his heart.

What makes him happy is that the kitchen has gathered a group of excellent Sichuan chefs.

Many of these chefs specialize in Sichuan cuisine and have a deep understanding of Sichuan cuisine.

 So, this cuisine can be regarded as passed down.

 The stall is set up seven days a week.

Jiang Feng cooks two dishes every day, making a total of fourteen dishes.

 He plans to cook all the most famous dishes of Sichuan cuisine, so that guests can taste his craftsmanship.

The restaurant was in full swing, and there was a long queue outside.

 Many people are lining up their numbers.

With the city’s population of 20 million, I’m afraid Jiang Yuetai Sichuan Restaurant will be like this for a long time in the future.

 At the same time, the official account of Jiang Yuetai Lu Cuisine Restaurant.

 The official account currently has more than 700,000 fans, many of whom are Jiang Feng’s personal fans.

The latest video on the account is a video of Jiang Feng cooking Shandong cuisine in a Shandong cuisine restaurant.

At this moment, a large group of netizens poured in to leave comments under the video:

 “Shandong Restaurant, your boss has a new love!”

“Chef Jiang has opened another Sichuan restaurant, what do you think?”

 “Is there any internal competition?”

 “Come on, you have to surpass Sichuan Restaurant no matter what!”

 Netizens have always enjoyed watching the excitement.

 With such a fun joke, everyone naturally came to join in the fun.

The operator of Shandong Restaurant called Liu Mei, and after confirming the idea of ​​the reply, he replied in the comment area:

“Friends in Chengdu, welcome to Jiangyuetai Sichuan Cuisine Restaurant. Jiangyuetai Sichuan Cuisine Restaurant has gathered a large number of outstanding Sichuan cuisine chefs. You can taste delicious Sichuan cuisine there. Everyone is welcome to support it.”

Seeing the Shandong restaurant advertising for the Sichuan restaurant, netizens lost their temper.

 Think about it, they are all owned by Jiang Feng, so they must be from the same family.

 The provocations from netizens have no effect.

There are many top-notch Sichuan restaurants in Chengdu, including many national chain brands.

Jiangyuetai Sichuan Cuisine Restaurant may need some time to build up its reputation.

Jiang Feng is not in a hurry, just take his time.

 In the back kitchen, the chefs are busy at the stove.

 In the kitchen, various side dishes and meats are neatly arranged.

 The colors are bright and all purchased on the same day.

 The stove and range hood are very clean.

Jiang Feng has very high requirements for food ingredients.

 The purchases are all made directly to the primary market. They are just picked from the fields and taken to Sichuan restaurants before they enter the vegetable market. Jiang Feng was not idle some time ago. He hired someone to run the market, sign contracts, and sign exclusive supply agreements with some villages and ranches. The ingredients he bought were all high-quality ingredients.

 That’s why the quality of Jiangyuetai’s Sichuan cuisine is so good.

If you want to build a big brand, quality must be guaranteed.

Moreover, the health inspection department also came here for inspection. They saw the condition of the kitchen and recognized the health condition of Jiang Yuetai.

 It is rare to see such a clean and large kitchen.

 It is not that easy to open a restaurant. There are countless reports from colleagues.

 Report the source of food ingredients, report hygiene deficiencies, report substandard water quality, etc.

 Only when you open a store do you know how difficult it is to deal with these.

 Fortunately, on the one hand, Jiang Feng did strictly follow the rules and there was nothing criticized.

On the other hand, Chengdu is a relatively open-minded big city, and the relevant departments will not deliberately try to take advantage of it, so there will not be much embarrassment.

 So, the restaurant opened smoothly without too many twists and turns.

 One after another Dongpo elbows are sent out from the kitchen.

 The first day of opening today is a carnival for meat-loving diners.

 Everyone had a great time and praised Jiang Yuetai.

There are also many people who have shared their experiences on places like Dianping and Meituan, and almost all of them have received five-star praise.

 The restaurant also has a high rating.

 Everything is in order.

 After afternoon, Jiang Feng chose to cook a classic Sichuan dish, boiled fish.

 It is cooked with fresh and tender fish meat paired with chili and bean paste, and its taste has been unanimously recognized by diners.

　　We were busy until we closed at around 9pm.

 The noise in the restaurant gradually subsided.

Although the employees are tired, they are very happy.

 Because the treatment given by Jiang Feng is good, if the restaurant's business is good, they can stay here for a long time.

They learned in advance about the treatment at Guojiangyuetai Shandong Restaurant, which was 20% higher than that at similar restaurants, and they also had more holidays.

Jiang Feng is truly a conscientious boss.

At this moment, Jiang Feng chose to receive the reward from the system.

　　【The task for the day is completed. 】

  【Get additional rewards: Cold Rabbit Recipe】

 Today's reward is a rabbit approach.

To be precise, for the next week, all the extra rewards every day will be done by Rabbit.

 The system is at odds with the rabbit bar.

But it’s normal.

 Sichuan is a place that really loves to eat rabbits, and there are many ways to do it.

 No rabbit can make it out of Sichuan alive.

 Rabbit is so cute, why is it so delicious?

Jiang Feng has never cooked rabbit before, at most he has eaten roasted rabbit.

 At the moment, you can try the method of getting cold rabbits.

 “There will be a task of setting up a stall in the future, and you can sell cold rabbits.”

 “It’s quite suitable for setting up a stall.”

Jiang Feng thought secretly in his heart.

Since I have come to Sichuan, if I don’t cook a few rabbit dinners, I always feel that something is missing.

 There are so many ways to eat rabbit here.

For example, shredded rabbit, fresh pot rabbit, **** rabbit, pickled pepper rabbit, green pepper rabbit, cold rabbit, spicy rabbit head, stir-fried diced rabbit, etc.

 People here love rabbits very much.

 Of course, it refers to the mouth and stomach.

 The first day of opening ended successfully.

 The restaurant’s business is as prosperous as ever.

Jiang Feng was also relieved.

That evening, the news of the opening of Jiang Yuetai Sichuan Cuisine Restaurant also rose to the first place on the urban hot list.

　　　　Jiang Boss Restaurant Opening#

 This topic has aroused discussion among many people.

If people were not aware of Jiang Feng’s strategy when he opened a Sichuan restaurant the first time, people saw his thoughts this time when he opened a Sichuan restaurant.

 Many people commented in the comment area.

“Boss Jiang is also very powerful. He first set up a stall to make a name for himself and attract customers, and then he opened a big restaurant. Can the diners not go there?”

“Indeed, after eating at his stall, I also want to go to his restaurant!”

“It’s still delicious if other people cook it. If yours doesn’t taste good, try setting up a stall. Let alone opening a restaurant, it’s not easy to support yourself!”

“The food is delicious and the craftsmanship is good. Even if we open a restaurant directly, the business will not be bad!”

“The key is why he knows everything. Isn’t it that he is a Shandong cuisine chef? Why can’t he do Sichuan cuisine well too!”

“This is talent. Look at how young he is and how proficient he is in cooking. He must have been practicing since he was a child!”

 The discussion on the Internet is very lively.

 Everyone recognizes Jiang Feng’s cooking skills.

And his success is truly irreplicable.

 After all, not everyone who sets up a stall can make people queue up.

 At this moment, Jiang Feng is resting at home.

  He didn't pay much attention to matters in the restaurant.

He wants to continue the name Jiang Yuetai, and he is not in a hurry now.

 Stabilize the basics and take your time.

Perhaps Jiang Yuetai can become a century-old brand in the future, and then he can be regarded as the founder of a sect. (End of chapter)