Food Circle Plug-in Emperor

Humouring, Kong Lin thought of the order from the station director, so she dialed the deputy director's phone number.

“Director Guan, it’s me, Kong Lin, a reporter from Capital TV.”

Deputy Director Guan was a little surprised when he suddenly received a call from Kong Lin.

Previously, their activity center had specially sent an invitation to Capital Television, asking them to come over and help record a project promotion related to the science and technology exhibition.

At that time, he met Kong Lin, who led the team.

Kong Lin is a gold medal reporter at Capital Television and a senior media person who has appeared in national news.

 The event center has been organizing various large-scale events all year round, and there will definitely be opportunities to deal with them in the future.

 So Deputy Director Guan was very enthusiastic towards Kong Lin, and the two parties left each other's contact information.

Unexpectedly, just a few days later, Kong Lin came to the door.

Deputy Director Guan said politely: "Oh, it's reporter Kong. Do you have anything to do with me?"

When Kong Lin heard this, she was very smart and didn't say any nonsense. Instead, she said straight to the point: "Director Guan, I have something to ask you for help. Our station director is preparing to entertain distinguished guests for dinner, and I want to find Fuchengchun." The chef Fu Yu came over to help with the cooking, but I just contacted him and he said that the store has regulations and does not accept door-to-door service work. I would like to trouble you, can you help contact their boss and take a look at this matter? Is there any room for change?"

After Deputy Director Guan heard this, he hesitated for a moment and then said: "Fu Yu is currently working at the stall here at the Science and Technology Exhibition. If he said that, then maybe the store does have regulations in this regard. Well, let me first Contact the leader of their kitchen and ask about the situation, and then we’ll see what to do about this matter.”

 Hang up the phone, Deputy Director Guan dialed Li Dongxu's number.

Li Dongxu was engrossed in exchanging cooking experiences with Fu Yu, when his cell phone suddenly rang.

After he saw the caller ID, he didn't know what it was about, so he quickly answered the phone: "Hello, director, are you looking for me?"

Deputy Director Guan saw that Li Dongxu had answered the phone, so he asked directly: "Old Li, did a reporter from Capital TV just come to Fu Yu and want to customize door-to-door services?"

When Li Dongxu heard this, he understood. He was afraid that the other party directly found Deputy Director Guan.

So he said truthfully: "Yes, a reporter from Capital TV just contacted Fu Yu and wanted to customize a table for our stall and ask him to do door-to-door service."

Li Dongxu has a good relationship with Deputy Director Guan, so he didn't talk so much in convoluted words. He said directly: "However, our store has always had a rule that we do not accept door-to-door service work, so I asked Fu Yu to refuse."

When Deputy Director Guan heard this, he immediately smiled and didn't take it seriously at all: "So that's it. Since it's the rule of the store, there's nothing you can do about it. Okay, I know. I'll tell Reporter Kong later, she They all found me here, so I must ask for help."

“You go about your business. By the way, is it okay to eat the noodles? I will still have a lot of meal tickets here in a few days. You can take them all by then.”

 Li Dongxu smiled: "The food is very good. We eat a big pot of rice every day here. It's rare to improve the taste. These boys are very happy!"

The two chatted for a few more words before hanging up the phone.

 Deputy Director Guan called Kong Lin directly and explained the matter.

Kong Lin hung up the phone and turned to look at Wang Zheng: "Fu Chengchun does have regulations and does not accept door-to-door service jobs."

When Wang Zheng heard this, he immediately sneered: "Hmph, rules are dead, people are alive, I still don't believe it, it's just a lamb and scorpion pot, if his place can't do it, let's book Donglaishun instead, and other mutton restaurants , which store is not better than their store?"

What’s more, Fuchengchun originally focused on cooking fish dishes. This lamb and scorpion pot is a temporary dish. It is said that it will be taken off the shelves once the science and technology exhibition is over.

 After saying this, Wang Zheng directly started making phone calls to find connections and contacts.

Finally, Wang Zheng asked for the phone number of the boss Dong Laishun, but the other party was very happy and directly gave him the phone number of the chef Lu Zhanlong.

Donglaishun is a century-old store in the capital, and its owner is very rich. It is said that he has his own independent ranch in Inner Mongolia, and all the ingredients used are transported directly from his hometown.

 It can be said that the family is big and the business is big.

The chef of Donglaishun, Lu Zhanlong, is also a very well-known chef. Capital TV once did an exclusive food interview with him.

In fact, Fuchengchun Restaurant has a very good reputation, especially the owner Liu Yongping, who is very popular in the capital’s food circle and has participated in many activities.

Capital TV is also a regular visitor.

It's just that Wang Zheng was just promoted from the local government this year. He was a new official with three talents, and he also relied on his elders to sit in the capital TV station, so he had some people to serve him.

However, he can be bossy towards ordinary chefs like Fu Yu, but when it comes to the chef of Shangdong Laishun, Lu Zhanlong, Wang Zheng still knows what he is doing.

After all, a strong dragon cannot overpower a local snake. He has only been in office for a few months. For a person like this who will definitely have to deal with him frequently in the food circle in the future, he should be more or less polite.

When Wang Zheng called Lu Zhanlong, his demeanor and expression were not the same as when he contacted Fu Yu before.

Kong Lin looked on from the side and suddenly felt a little upset. If Fu Yu's attitude had been better just now, Fu Yu's attitude might not be so firm.

However, this is definitely not the time to talk about this.

Kong Lin listened to Wang Zheng's phone call with a focused expression.

As soon as the call was connected, Wang Zheng hurriedly introduced himself: "Hello, hello, are you Chef Lu from Donglaishun? I am Wang Zheng, the director of Capital Television."

Lu Zhanlong has been very busy recently. He not only has to take care of the work arrangements of the kitchen, but also arranges for daily cooking orders. In addition, all the remaining time is spent on the research and development of the cooking skills guide.

 He has no ability to innovate and bring out new things, nor does he have the ability to summarize cooking experience.

 However, he can summarize and summarize by looking at the information Fu Yu gave before.

 After all, he has been working as a chef for decades and has a lot of relevant cooking experience, so he can provide some of his own opinions and ideas.

However, if you decide to change the hotel where you booked, you must say hello to the station manager.

Wang Zheng thought about it for a while, and then quickly called Lu Zhanlong.

"Chef Lu, our TV station wants to entertain a distinguished guest, but he has a special status and cannot dine in public. I would like to ask you to help cook a banquet. I just contacted Boss Guan, and he said this I can talk to you directly about the matter."

Lu Zhanlong heard that he was the director of Capital Television and found him through his boss's relationship. He responded readily: "Okay, have the time and place been decided? I need to prepare the dishes in advance. Let's add our contact information. Come on, I'll send you the recipe, and after you order, I'll prepare the dishes according to the banquet."

 Wang Zheng responded quickly.

 At this time, in the back kitchen of Fucheng Chun stall, it was just 4:30 in the afternoon, and customers came to the dining area to order.

Fu Yu and Li Dongxu got together to exchange cooking experiences this afternoon. The two had a great time chatting. If a waiter hadn't come over to hand over the order, they could have continued the discussion. When Li Dongxu took the order, he was still smiling and agreed with Fu Yu that when they have time tomorrow afternoon, the two of them can continue the topic and have a good chat.

As a result, after reading the contents on the order form, the smile on his face suddenly stopped. He held the order form and ran directly to the door of the kitchen without asking the waiter, stretched his head and looked towards the dining area.

After seeing the customer sitting at the table, he immediately frowned, turned around and told the waiter: "We can't take this order. Go tell the customer and let him eat in the store."

As soon as these words came out, not only the waiter was confused, but also everyone else in the kitchen was stunned.

 Can't we accept orders at the stall?

 Want customers to go to the store?

Why?

Only Yang Ming has been with Li Dongxu for the longest time, and he used to work as his assistant for several years. When he heard this, he immediately reacted and asked with some surprise: "Cook Li, is that old man named Yuan here? "

Li Dongxu nodded: "I saw it was him and ordered fish soup."

When it comes to fish soup, even Wang Haiwei reacted this time: "That old man is here? He has to go to the store. Only Chef Xu can make this dish, and we can't take this order."

The dish of fish soup is not really a specialty dish of Fucheng Chun. Because the preparation is troublesome, there are only a limited number of chefs who can cook this dish. The store only put this dish on the shelves for promotion at the beginning. Been selling for a while.

 Later, Liu Yongping, who was in charge of cooking, became famous and had little time to work in the kitchen. This dish finally fell on chef Xu Yuyang.

However, the store has normal rest hours, and Xu Yuyang cannot be on call every day waiting to cook this dish.

 As time went by, there were fewer customers ordering, so the store naturally took this dish off the shelves.

 It’s the main store in the provincial capital that still serves this dish normally.

Yang Ming turned to look at Li Dongxu: "Cook Li, if it's really Mr. Yuan, I might not be able to turn down this order!"

As soon as Li Dongxu heard this, his brain began to hurt a little.

Fu Yu asked curiously: "What's going on? Is there anything special about this customer?"

Yang Ming explained: "This old man's surname is Yuan. He is a retired engineer. He is over sixty years old. He still draws pictures at home every day. It is said that one drawing costs tens of thousands, and there is a lot of money."

“He is a regular customer of our store. Occasionally, when he has time, he will come to the store to have a meal. This fish soup is a must-order dish for every meal since we opened the store.”

“This old man has a very stubborn character. Whatever he wants to do, he must do it, otherwise he will lose his temper. When he came to the restaurant to dine, he often had conflicts with the front desk waiter.”

 That’s it.

Fu Yu glanced at Li Dongxu. No wonder he was so worried. He probably couldn't turn down this order.

 The waiter has already received instructions and went to the front hall to explain to the customer.

After a while, the waiter came back and reported to Li Dongxu very sadly: "Chef Li, the customer said that he would eat here at the stall. He also said that since our stall is also opened by Fucheng Chun, then this The food should be ready. Everyone else is here, and we must have this meal today. We can’t go all the way to the store and let the kitchen figure it out."

Li Dongxu sighed after hearing this.

 He also wanted to solve it, but the problem was that he had to make this dish too!

This fish soup does taste very delicious, but it is very difficult to cook.

 Because this dish is actually Liu Yongping’s original improved and innovative dish based on the Shunde Fish Soup, using fresh river crucian carp to cook.

The meat of river crucian carp is particularly tender, and when made into fish soup, the taste is far superior to the grass carp used in Shunde fish soup.

However, everything has an advantage and a disadvantage.

The meat of this river crucian carp is indeed very tender, but it also has many small spines.

If it is stew, it will not have much impact, but making fish soup will really test the chef's cooking skills.

  When cooking fish soup, the most troublesome step is to separate the fish bones.

In the process of cooking for many years, Liu Yongping has gradually summed up a set of techniques for splitting fish bones. Whenever he cooks fish soup, there will definitely not be a tiny fish bone left, allowing customers to taste the silky fish soup. .

He taught this set of splitting techniques to several chefs in the store. In the end, after practicing it, the two master chefs at the main store were both good at it, while only Xu Yuyang at the flagship store learned it. .

Li Dongxu's knife skills are pretty good, and his cooking skills are also good, but his cooking skills are always slightly inferior.

On the one hand, when disassembling, he wanted to remove all the tiny fish bones perfectly, but because the movement and the range of the knife were not well coordinated, the operation took a very long time, which affected the cooking and serving speed of the dishes.

 After repeated attempts, he himself realized that splitting was his weak point, and he gradually stopped practicing cooking this dish.

As long as there is an order for fish soup in the kitchen, everyone will simply hand it over to Xu Yuyang to take the order.

This old man surnamed Yuan is an old customer of Fuchengchun. He has a lot of money and directly applied for a membership card from the moment he opened the store, which is very impressive.

 Later, it took many years for this fish soup to go from being a signature dish to being taken off the shelves, but this old man always insisted on ordering this dish every time he ate.

The chef also acquiesced, classifying the old man as Xu Yuyang's old customer.

As a result, unexpectedly, the old man suddenly came over to participate in the science and technology exhibition today. He also directly found Fucheng Chun's stall in the food area and ordered a table of noodles.

This matter is really difficult to handle.

What the old man said makes sense. People come all the way here to eat. There is no one who refuses to take orders and drives them away to the store.

 But the problem is that there is no way to take this order, and there is no one who can do it in the kitchen.

As soon as the thought came up, Li Dongxu suddenly turned his head and looked at Fu Yu.

If Fu Yu is doing the splitting, then maybe this dish can be made?

 After all, Fu Yu had shown his skill in splitting before, although the carp was split at that time.

 Carp does have fewer spines than crucian carp, but the specific operation methods are not much different.

Since carp can handle it very well, then crucian carp should also have no problem, right? (End of chapter)