Food starts with noodles

In fact, this is not the best time to eat almond tofu. When the hot summer weather comes, eat this cold almond tofu at that time, and the texture and taste will be even more different.

In addition, although this delicacy can be eaten at any time, because it is too refreshing and neat, it is best to eat it after meals, which can not only clean the mouth, but also relieve the greasy feeling in the mouth.

Everyone ate these delicacies and talked about the glory of Shandong cuisine in the past.

Although there is Yu Peiyong, a chef of Huaiyang cuisine, but everyone does not treat him as an outsider. After all, Yu Peiyong's skill in cooking Lu cuisine is obvious to all, and Xu Zhuo is also his grandson-in-law.

Not to mention talking about Shandong cuisine in front of him, even if he was allowed to attend some seminars on Shandong cuisine, it would be more than enough.

Everyone ate and chatted, and the topic quickly turned to the Sifang Restaurant, which is about to open.

"Xiaozhuo, isn't the renovation over now? Has the opening date been fixed yet? If you don't find a good date, you can go to Lama Temple to pray for an auspicious day, so you can feel at ease."

As a native of the capital, Ni Changye still respects the old traditions of the past.

For example, going to the Lama Temple to burn incense and pray for auspicious days of the zodiac sounds a bit feudal and superstitious, but in fact it is just to make peace of mind and get a lottery.

To spend so much money to open a restaurant, it is natural to please the good fortune.

Xu Zhuo was not very interested in these things, he said with a smile: "The date has almost been fixed, it is March 28 in the lunar calendar, there are still more than 20 days from now.

Originally, I wanted to open it earlier, but for such a big restaurant, the employees had to get acquainted with it, and the back kitchen had to practice the signature dishes in advance, so I postponed it for a while.

The opening of a new store will definitely attract a lot of attention, so there is no reason to be careless. "

He was right. Anyway, the popularity of the new store has already risen, so there is no need to worry about customers. The only thing to pay attention to is the service and the quality of the dishes in the store.

All the waiters at the front desk have to pass the assessment before they can work.

The content of the assessment includes not only service-related matters, but also the introduction of dishes.

All dishes on the menu must accurately state the amount, taste, taste and other characteristics.

In addition, we must be able to accurately recommend the dishes in the store according to the tastes and requirements of customers.

In a word, there are no people in the store who are waiting to die, and every employee has to pass a strict assessment before they can work.

However, although it is strict, the treatment of employees is almost the pinnacle of similar industries in Beijing, so it is normal to be strict.

How much money to do how many things, this is a matter of course.

The assessment is not only for the waiters at the front desk, but also for the chefs in the back kitchen.

And compared to the front desk, the assessment of the back kitchen will be stricter.

After the recipes in the store are formulated, Xu Zhuo will organize the old man Yu Peiyong, Ji Wenxuan, Ni Changye and other food consultants to conduct strict assessments on the chefs in the back kitchen.

The first is the dishes on the menu. Every chef must be able to make them, and at the same time, he must master a few special dishes that can make the food consultants nod and praise.

Usually, the chef in the back kitchen can only cook special dishes, but if he is too busy, he must have the ability to cook other dishes.

After all, there are many chefs in the back kitchen, not only are they busy, but these chefs may be poached by competitors, so there must be backers. If a chef leaves, no one in the back kitchen will be able to cook the dishes that the other party is good at.

In addition to dishes and services, it is also necessary to formulate detailed work regulations for the entire store, and improve the promotion system and welfare benefits.

These are all things that need to be taken care of in the near future.

As for the post of manager of the new store, because Yuan Kang and Zheng Jia stayed in the provincial capital, Xu Zhuo hired a general manager from a five-star hotel.

Although restaurants are relatively simpler than hotels, their functions are also single.

But from a manager's point of view, it's a little more difficult.

Especially in high-end restaurants, a little carelessness will make customers unhappy.

This is not a small restaurant, as long as the customers are satisfied and eat well, customers who go to high-end restaurants enjoy their food, so once they are unhappy, they will definitely vote with their feet.

The loss caused by this is not just as simple as the loss of a customer.

Because this guest will share his unpleasant dining experience with the people around him, and then the people around him will spread the word.

Invisibly, a group of customers will be disappointed with the restaurant.

Therefore, the two most important points for high-end restaurants are the quality of the dishes and the attitude of the service.

The two are indispensable, and even the service is more advanced.

After the old man and the others heard Xu Zhuo's arrangement, they all expressed their full support.

Especially Ji Wenxuan, he originally had a competitive relationship with Sifang Restaurant in the capital, but now he has repeatedly stated that he will go to the back kitchen of Sifang Restaurant to watch every day in the future. At the same time, he helped Xu Zhuo evaluate all the chefs in the back kitchen.

So, two days later.

The employees of Sifang Restaurant officially went to work and ushered in a three-week assessment period.

Chapter 1512 Grandpa Yu, I want to learn salted duck

When the waiters at the front desk began to adapt to the environment and practice basic skills, the back kitchen also began to assign departments according to the specialty of each chef.

Compared with the period of Sifang Restaurant, the division of the back kitchen department of Sifang Restaurant is more detailed, mainly including pasta, cold dishes, stewed products, steamed products, chopping boards, lotus, pass vegetables, stir-fry, barbecue, stew and other departments.

The more divisions there are, the more specific the responsibilities are. It is enough for each department to be responsible for its own work. Under the leadership and coordination of the head chef and executive chef, we strive to make every dish perfect.

He Guoan has worked in the back kitchen for most of his life, and has rich experience in the management and operation of the back kitchen. It doesn't even take Xu Zhuo to ask him, he can arrange these departments in an orderly manner.

On the first day of work, the division of the back kitchen department was completed, and the person in charge of each department was also determined through self-recommendation and voting.

However, whether he can be the person in charge of the department will have to be observed for a period of time.

During this period, employees from various departments have the right to compete for the position of department head.

After all, there are quite a lot of members in the back kitchen, some Xu Zhuo brought from Sifang Restaurant, some recruited during this period, some He Guoan brought from the original Geji Restaurant, and some came here because of their reputation.

Anyway, as long as there is craftsmanship, Xu Zhuo welcomes it.

But whether you can stay in the back kitchen or not depends on your own ability.

Xu Zhuo was only in charge of recruitment and selection, and He Guoan and the restaurant's food consultants were in charge.

Some of these departments seem to be small departments, but the workload is not small. For example, the barbecue department, which seems to be unsuitable for big restaurants, is very important because of the roast duck dish.

In addition, there should be roast whole lamb, roast goose and other dishes in the future, so this department is responsible for almost all the signature dishes.

In addition to the barbecue department, which will become a key department in the future, the cold dish department is also a department that is easily overlooked.

According to the understanding of ordinary people, two or three chefs can do cold dishes in restaurants, and the main force of chefs is still cooking.

But in fact, in high-end restaurants, there are not many people in the cold dishes department. The reason is that the cold dishes in high-end restaurants pay attention to the shape and collocation, and they need to be prepared fresh.

In addition, in high-end banquets, the number of cold dishes often accounts for about half of all dishes in the banquet. On the contrary, there are generally few hot dishes and most of them are replaced by soup dishes.

Moreover, the cold dish chef is also responsible for changing the knives and loading of the brine and roast meat dishes in the store, no matter what cold dishes are to be prepared.

In fact, in the back kitchen of a high-end restaurant, the braised food department is a subordinate department of the cold dish department.

It's just that at the Sifang Restaurant, because the reputation of brine was too great and the sales volume was too high, a department was specially set up for Cao Kun to be in charge of.

Later, it developed into a factory, so that Cao Kun, who originally planned to work in the kitchen for a lifetime, was forced to take off his chef uniform and put on a suit to become the factory manager.

Now Cao Kun offered a house with four bedrooms and two halls in the provincial capital, took his parents over, and won the custody of his son. Chen Guifang also relied on his relationship to send Cao Kun's son to a key provincial primary school. .

The family had a great time in the provincial capital.

As for Cao Kun, he is no different from the loser who used to beg for salary at the entrance of the hotel.

While thinking about this, Yu Peiyong, who had already looked up and down the Sifang Restaurant, walked over and said with a smile: "Xiao Zhuo, I just took a look at it, and it is really good here, and it is perfect in every way. Depends on how you run it."

Xu Zhuo smiled, he doesn't know what business is. Now that all the departments of the hotel have been established, the rest is to perform their duties and work hard.

If Xu Zhuo were to manage it, the whole store might collapse.

After all, this is not the same as a small roadside shop like Sifangguan, it is really a big hotel in the true sense.

There are nearly 200 employees in the entire store, including the waiters at the front desk, the chefs in the back kitchen, and the management.

Xu Zhuo's management of so many people is completely in the dark.

After all, he has never managed a QQ group of 200 people since he was a child, let alone [-] flesh-and-blood employees with their own needs and plans.

Therefore, after the opening of Sifang Restaurant, Xu Zhuo will completely become a hands-off shopkeeper, and he will no longer even participate in the assessment of the employees in the store.

He is only responsible for doing what he likes to do in the back kitchen, such as cooking, such as researching new recipes.

He doesn't care about the rest.

As for whether the management will fool him, Xu Zhuo is not worried, because the company will come to check the accounts regularly and conduct regular assessments on the management.

There are more and more people in the company, and there are even several branches, so there are still necessary monitoring methods.

In this regard, Xu Zhuo tried his best to arrange for professional people to do it. He was only responsible for deciding on some general issues. In other respects, it depended on the individual abilities of the employees.

Those who are capable will naturally be promoted and reused, while those who are incapable will be gradually eliminated.

Working in Sifang companies and restaurants, as long as you are willing to work hard, there is no shortage of opportunities to climb up.

Yu Peiyong was quite satisfied with all aspects of the store. Although he had already seen the design drawings, no matter how good the drawings were, he didn't feel as good as coming to inspect them on the spot.

However, while he was excited, he also put forward his own views.

"Xiaozhuo, I found that there is a little bit of brine in the store? How about I teach you something?"

The stewed food department in the store is just a flower shelf now, because the stewed soup from the provincial capital has not been delivered yet, so there are only a few big pots on display at the moment.

When all those stewed soups and old soups arrive, the whole stewed food department will become full of vitality.

But after all, Yu Peiyong offered to teach him how to cook, Xu Zhuo naturally would not refuse.

He thought for a while and said, "Grandpa Yu, why don't you teach me how to make Nanjing's salted duck? Well, at least it can be used as a match."

Brine dishes rarely become the main feature of restaurants, but every restaurant will prepare them.

After all, this kind of dishes naturally have the gene of serving wine. If there is brine, the sales of wine will also increase a lot, and many people have feelings for brine.

Don't look at all kinds of disgust after eating, but if you don't eat for a while, you will panic again.

In this kind of mood, when you go to a restaurant to eat, even if the taste of brine is average, sometimes you will subconsciously order two dishes.

Xu Zhuo's request to learn salted duck at this moment is naturally not all to make up the number.

Because when he went to Yangzhou to solve He Guoan's resignation incident last time, the system had already rewarded the practice of salted duck, and now he brought it up, just to find a reason to be salted duck.

It's time to show off the most famous snack in Nanjing.

Chapter 1513 Salted Duck

Nanjing, because of its rich waters, is especially suitable for ducks to grow, so over time, it has become the city that eats the most ducks.

According to statistics, people in Nanjing eat hundreds of millions of ducks every year, so Nanjing is known as the "Duck Capital" in the gourmet world.

Ducks have long been a part of life in Nanjing.

Get up in the morning and eat duck oil pancakes, or a bowl of duck blood wontons;

At noon, line up at the lo-mei shop, chop a quarter of the roast duck and go back with a bowl of old-roasted noodles;

If you want to drink something thin at night, the smooth and delicious duck blood vermicelli soup is the first choice. In addition, the hot porridge with salted duck can also make a perfect meal.

Duck not only plays the role of hard food and snack in Nanjing, but is even used as a snack.

Duck gizzards, duck necks, duck heads, duck gizzards, duck livers in the lo-mei shop... not only for daily teething festivals, but also for outings.

No duck can swim out of Nanjing. This is not a joke, but a big truth.

Nanjing people's love for ducks has long been engraved in their bones.

But if you want to ask Nanjing people's favorite way to eat duck, it is naturally salted duck.

Salted duck, also known as sweet-scented osmanthus duck, is a Chinese geographical indication product. Because Nanjing has another name of "Jinling", it is also called "Jinling salted duck".

Salted duck has a long reputation and has a history of 500 years.

This snack can best reflect the original taste of duck. The method returns to the original, which filters out greasy, removes fishy smell, retains deliciousness, and keeps fat and tender. Regular consumption of salted duck can also resist inflammation, reduce swelling and resist aging. It is especially suitable for patients with cardiovascular diseases.

Duck meat itself is cold in nature, and eating it often can relieve fire and dryness. The practice of salted duck not only amplifies this characteristic of duck meat, but also greatly reduces the fat content of duck meat, making the duck meat more delicious. Lower calorie, more beneficial to human health.

In a word, salted duck is a delicacy that is good for the body.