I swept the stars with spiritual food

As soon as the news of the opening date of the dining room was confirmed, it attracted countless attentions on Seablue Star. Today's dining room is not the same as before. The trend of spiritual food has not yet passed, and Zhou Jinnan has become a The fact that the youngest person in history passed the master chef assessment in the fastest time has once again added fire to the reputation of Jushanlou. Everyone is curious about what kind of grand occasion the Jushanlou will be after its official opening.

However, the strange thing is that, unlike Zhou Shudi’s method of sending out invitation letters to Seablue Star’s gourmet and chef circles for the trial operation of Jushanlou, this time countless people are staring at their personal terminals with anticipation, but they have not received any movement .After they confirmed each other with their friends in the circle, they still couldn't believe the only possibility.

"Master, have you received the invitation letter for the opening of the dining hall?" Seeing that the day after tomorrow is the opening day of the dining hall, Ye Hefeng couldn't wait for the invitation letter to be sent to him by the dining hall, so he ran over impatiently. Ask Yuanyuan, maybe it's just that his rank is too low to be among the candidates Zhou Jinnan stipulated to invite?He didn't receive the invitation letter, the master should have one as a master chef, right?

Yuan Yuan was also puzzled: "No, haven't you received Hefeng?" It shouldn't be.

"Jushanlou won't really open without sending out invitations, right?"

Yuan Yuan, through the authority of the branch president of the Food Association, retrieved the contact information of Zhou Shudi, the person in charge of the restaurant, and dialed a communication. After repeated confirmation, he was convinced that the official opening of the restaurant was really as rumored. Not even going to send out an invitation letter!

After Zhou Shudi received Yuan Yuan's communication, he was naturally helpless.However, Zuo Danqiu’s end was vivid in his memory, and Zhou Jinnan repeatedly emphasized to him that no one person is allowed to be free of charge in the dining hall. If an invitation letter is really sent out to each invited guest for free, then all the food circles will be free. The scene of famous people being blocked by Zhou Jinnan to collect money one by one is too embarrassing. I am afraid that the reputation of Jushanlou's stinginess will spread throughout the Federation even earlier than the reputation of its own spiritual food and food signs.Zhou Shudi quickly gave up this practice as long as he thought about this scene for a while.

However, if Zhou Shudi paid for the money gap by himself, this embarrassing situation could be avoided. However, the dishes served on the opening day were numerous and expensive. He gave up this choice again, and now all his savings have been put into the early investment of the dining hall, but he can't afford this huge burden!

It is undoubtedly a way to offend people more easily by choosing to send only some people. In this case, it is better not to send a single invitation letter from the beginning.Therefore, Zhou Shudi only increased the publicity efforts in the opening publicity and did not do other work.

"In this case, I'll go to a dining room with you the day after tomorrow." Yuan Yuan rubbed his temples, and then said, "I still want to try that kid Zhou Jinnan's self-brewed wine! He submitted five new home-brewed wines!" As the branch president of the Food Association, Yuan Yuan still has the authority to check this kind of information.

"So many!" Ye Hefeng also looked forward to it, "I don't know what new dishes will be available at the official opening of the restaurant." He has already completed the homework of Zhou Jinnan's few live videos on Xingwang, and he admires Zhou Jinnan more and more. cooking.

Zuo Danqiu did not expect that the important task assigned to him by the headquarters would be a specific report on the opening of the Jushan Building!Not only is she going to visit Jushanlou for the second time, a restaurant where the chef is so stingy, but she is also kindly told by the editor-in-chief to write an article specifically for the opening of Jushanlou!She was clearly determined not to write an article for this restaurant!

Facts once again prove that fg is established to be poured.

Zuo Danqiu followed his memory with complicated emotions, and came to the officially opened Jushan Building early.The fully renovated restaurant was even tidier than the last time she came. She sat down at a place with a good view but was not easy to attract attention, and silently set up her portable camera before looking around at the diners.

Zuo Danqiu came early, and was almost the first group of guests who stepped in as soon as the dining hall officially opened. Even so, there were almost [-] people sitting in the lobby on the first floor, and she didn't go to see it on the second floor. Thinking about it, it should not be much worse than the first floor, Zuo Danqiu was surprised but not surprised by this attendance rate.She also saw a lot of people fiddling with the camera like her, and several of the faces were reporters from other media she was familiar with, or star network food anchors who lived near Seablue Star.It seems that these people all come to enjoy the delicious food of Jushanlou by coincidence, and take a wave of enthusiasm by the way.

The hospitality robot with an extremely attentive service attitude showed Zuo Danqiu the menu on his communication screen.There is a long list of dish names followed by staggering prices, and each dish is accompanied by a corresponding picture. Among them, Zuo Danqiu naturally saw the dishes she ordered during the trial opening period last time.

Zuo Danqiu thought for a while about the amount of public funds allocated to her by the editor-in-chief, and then calculated her wallet's ability to bear it. When she glanced past her peers, she immediately thought about it, and walked over to several colleagues and food anchors she was familiar with.

"Meng Yao, long time no see." Zuo Danqiu greeted a gourmet anchor intimately.

Mengyao was staring at the picture of the menu on the communication screen of the hospitality robot, which made people drool just by looking at it, and fell into the most tangled moment of her life.She is a travel and gourmet anchor of Xingwang. When she heard the news of Jushanlou some time ago, she moved her mind to visit Jushanlou. But at that time, Jushanlou had passed its trial opening period. On the official opening date, she quickly booked the spaceship ticket to Seablue Star.

Haven't seen the real thing yet, just the dazzling array of menus, Mengyao knows that she has made the right choice this time, but facing such a rich menu, she who has always been decisive can't help but suffer from choice phobia.The steamed saury is the most famous signature dish, which she definitely ordered. The emerald and agate double treasures also look good, and the crystal crab roe soup bun has been coveted for a long time... no matter which one looks delicious!

Adult Mengyao of course wants to choose everything right, but firstly, she can't finish it, and secondly, even if she is a popular anchor with a good income, she can't help but feel heartbroken when she sees the price of Jushanlou.People in Interstellar have a very thrifty concept, and they have always put an end to contempt for obvious wasteful behaviors. She is doing a live broadcast of food in the dining hall. If she orders a lot of dishes, she ends up eating only a little bit of each. If part of it is wasted, let alone earning rewards for gaining popularity, first of all, her own image will be greatly reduced, and she will not do money-losing business.

Hearing someone calling her, Mengyao looked over subconsciously, and immediately showed a surprised smile: "Sister Qiu, are you here too?" Mengyao and Zuo Danqiu have met several times at food events, and they have a good friendship with each other.

"Jushanlou has been so popular recently, how could I miss it?" Zuo Danqiu selectively ignored the oath he had made, and said with a smile: "I came with the task of editor-in-chief, but the editor-in-chief of Jushanlou The menu is really difficult to choose, so I want to ask you, do you have the idea of ​​sharing a table?" Zuo Danqiu suddenly realized in his heart when he said this, there must be heated discussions in the food and chef circles of Seablue Star " The reason for the question of why no one has received an invitation letter for the opening of the dining room is that the dining room does not want to invite people to be guests for free, right?Look at a famous reporter like her, she has to pay for a meal here at the dining hall, and she has to find someone to share a table in order to eat more...

I have to say, Zuo Danqiu got the truth...

Mengyao's eyes lit up: "Share the table?" That's a good idea!She agreed without thinking, "Then do we need to find more people?"

Someone on the side heard Zuo Danqiu's proposal to share tables, and couldn't help but echoed, "Can I join in too? I'm also a food anchor."

Table sharing was more acceptable than Zuo Danqiu imagined. Soon, Zuo Danqiu and Mengyao formed a table with ten people.Zuo Danqiu asked everyone about the shared price that everyone could accept, and after several discussions, he decided to order first and share the price.

Because it is shared by ten people, the extremely expensive dishes that some people could not accept before can also be ordered.Starting from Zuo Danqiu, the ten people browsed their menus and ordered one by one.

"Let me order a roasted rose hoof first, it looks delicious."

“Steamed saury is the signature dish and must be ordered!”

"Brine goose should be the first cold dish at the banquet, so it can be served first."

"Then I'll order a honey crystal fire..."

"I must order crystal crab roe soup dumplings! I have been wanting to eat this dish for a long time!"...

Ten people tried their best to order nearly [-] dishes before they stopped and said, "Let's order this much first, it should be enough."

"If it's not enough, it's a big deal to order later."

Zuo Danqiu and Mengyao’s practice of sharing a table with ten people inspired many people, so many people in the dining hall spontaneously learned to share a table with strangers. It would be better if there are familiar people, which saves the effort of self-introduction .

Just when the people at Zuo Danqiu's table had finished ordering, Yuan Yuan and Ye Hefeng arrived late. Immediately afterwards, many culinary masters Zuo Danqiu was familiar with all followed Yuan Yuan uninvited. They couldn't help but smile knowingly, since the restaurant is open today, it's not surprising that we can meet here.

These chefs were invited by Zhou Shudi from the back kitchen to the large private room on the second floor, and they were arranged at the same table because of the full number of customers.The chefs all understood Zhou Shudi's approach, and they didn't feel any repulsion. Jushanlou's business is so popular today, there are really not many small rooms for them to separate.

The chefs chatted quickly after they were seated. They were all in the same circle. They couldn’t see each other when they looked up and saw each other when they looked down. They could always catch up with a few words, and a casual one was about the culinary world. There were no complete strangers in the hall on the first floor. The unfamiliarity of the table.

After exchanging pleasantries, the people at the table looked at Yuan Yuan in unison. Yuan Yuan was the most famous and the most prestigious person at the table, so naturally he ordered first.

Yuan Yuan didn't refuse, and went straight to his goal this time: "For Zhou Jinnan's five kinds of bootleg wine, first a bottle of each, and then a lotus-flavored rouge rice." By the way, he also ordered the staple food for everyone.

When ordering food, chefs have to consider more aspects than simple diners, but because of their familiarity, almost everyone has a clear goal, and the speed of ordering food is actually faster than half of the acquaintances at Zuo Danqiu's table. It’s even faster, and there are cold dishes, meat, vegetables, hot dishes, soups, hard dishes, desserts, and staple foods. It’s a group of people who know the banquet specifications.

Zhou Jinnan led Min Ziqian, Shu Xiaotong and the others to be busy in the back kitchen. Even Huo Xuan and Tao Bo were temporarily arrested by Zhou Jinnan and put into the back kitchen of the Jushan building as young men.For today's opening, they have been busy preparing the ingredients since the day before yesterday.Shu Xiaotong and the others learned from Zhou Jinnan for a while, and gradually they were able to keep up with Zhou Jinnan's speed. Although they were busy, they were fortunately orderly and did not make any major disturbances.

The food was served faster than Yuan Yuan imagined.The first thing served by the service robot was a cold dish braised goose platter. Goose hearts, foie gras, goose intestines and other internal organs were cut and served together with the brine goose and goose meat. Zhou Jinnan started making the brine made with a secret recipe a month ago. In the sky, it has been completely boiled into black sauce, no matter what kind of ingredients it is, you can put it in the marinade directly, and when the time is up, take it out and cut it, it will be a plate of good braised meat.

The stewed goose has completely cooled down, so that the meat has become firmer, and the goose meat that has absorbed the essence of the brine is extremely chewy, and every bite is a mellow ultimate enjoyment.The goose offal tastes another flavor. The goose heart is soft and tender, and after being marinated, it tastes like tender tofu; the goose intestines are full of toughness and moderately spicy.The most wonderful thing is the foie gras. After fully absorbing the brine, the slightly sandy taste of the foie gras and the umami taste of the foie gras are just right. , before swallowing the piece in his mouth, the chopsticks in his hand have automatically extended to the next piece of foie gras.

The next dish is also a cold dish, cold smoked blood duck.The famous chefs like Yuanyuan took a quick look at the ingredients when the blood duck was served, and they knew that Zhou Jinnan used the best Ningyuan blood duck among the blood ducks.Cut the duck meat into pieces with a hob, put it into the pot and add fresh duck blood, add ginger, garlic, sesame, dried chili and other seasonings and spices and stir-fry until the duck meat turns a uniform deep red color, and then the whole pot of duck meat comes with soup Put the juice into another sealed and clean small pot, light the fruit wood with a small fire and smoke slowly with thick smoke to lock the taste completely, and finally let it cool and air dry.Compared with the rich color of braised goose, the style of cold-smoked blood duck is more pungent. The smoked duck meat is full of salty fragrance, and the bold pepper stimulates people's taste, which makes people can't help but salivate.

Cold dishes are served, followed by hot dishes.Someone at Yuanyuan’s table also ordered the honey crystal fire cube dish. The fat and thin part of the money ham is selected and cut into small square cubes. The fat of the pork is gradually forced out of the fire cube during the steaming process. As a result, the fat part becomes crystal clear, the lean meat is fragrant but not greasy, the fat meat is tender but not greasy, and the combination of fat and thin is just right; the honey juice is poured on the fire, and the sweetness makes the already delicious ham more fresh. up a notch.

People who used to catch up with each other from time to time, because the new dishes are on the ground one after another, there is no time to talk, and they eat without raising their heads. Every time the service robot comes to serve the dishes, it will always take one by the way. Empty plates.

At the beginning, Ye Hefeng was able to think about Zhou Jinnan's cooking method in his heart while eating. After eating, he realized how disadvantageous his speed was compared to others. People have already solved two or even three!There is only so much meat in a plate, and if Ye Hefeng ate one piece less, wouldn't it be an extra piece for others?

Then two dishes, one soup and three big dishes were served, successfully alleviating the embarrassing situation where one plate was empty and the other was empty.

Luxian Bazhen Soup is made of various delicacies and mushrooms with different aromas and flavors, stewed for a long time. The milky white soup is thick, and it is still bubbling when the lid is opened.The umami of different types of mushrooms is completely stewed into the soup, and a bowl of soup directly awakens the deepest desire in the stomach.

Drunken Immortal Duck and Roasted Suckling Pig are the final dishes ordered by Yuan Yuan's table.Roast suckling pig usually needs to be ordered in advance. Zhou Jinnan prepared one impromptu in consideration of the opening of the dining room today, and it happened to be ordered by Yuan Yuan's table.

The roast suckling pig served was placed on a large tray about half a meter long, which suddenly took the limelight from other delicacies present.The roasted suckling pig that was just served had just been taken off the grill, and when it was put down, it could even hear a little bit of oil being roasted to the point of beeping.The suckling pig is less than two months old, and it is when the meat is at its tenderest. All the internal organs are scraped off, the inside and outside are evenly smeared with spices to marinate, and then they are directly grilled on the grill. It is Zhou Jinnan who is watching the fire.The color of the skin that has been brushed with honey is oily brown-red, and a large piece of meat is directly torn from the whole roast suckling pig with hands through gloves. The skin is crispy, and the inside is fresh and tender, crispy and delicious.

Drunken Immortal Duck is another ancient dish that has been restored. It is made with tea oil with high nutritional value, and there are as many as dozens of various medicinal materials.According to the traditional method of Drunken Immortal Duck, Zhou Jinnan mixed several common health-care prescriptions, tested the ratio of various medicinal materials many times, and made this Drunken Immortal Duck after several improvements. Therefore, the Drunken Immortal Duck dish is unique. It looks small, but it is actually much more nourishing than roast suckling pig.

Although it is made of medicinal materials, the finished drunken duck does not have the unique bitterness of medicinal materials. Instead, it has a long aroma from the serving, which is not inferior to the roast suckling pig.Moreover, it smells delicious and tastes even more delicious. Being able to name itself after the drunken fairy is enough to explain its deliciousness.Good Zuixian Duck has crispy skin, tender meat, delicious taste and crispy bones, all of which are indispensable.Yuan Yuan couldn't help recalling the evaluation of drunken duck in his memory, and compared it with the drunken duck he was eating in his heart. However, no matter how critical he was, he had to admit that the drunken duck was delicious. Full marks.

I really don't know how this little guy Zhou Jinnan mastered his culinary skills, it's really too enchanting.Yuan Yuan thought of it fondly, swallowed the drunken fairy duck meat in his mouth, took a sip of Quanlan wine, and then realized, oh, yes, Zhou Jinnan not only cooks well, but even brews his own wine with a unique style. into a faction.Ye Hefeng is not a few years older than Zhou Jinnan. He is a sixth-level chef at a young age. He is the most talented and outstanding among all Yuan Yuan's apprentices. The gap was too much for Ye Hefeng.

Yuanyuan tasted all five kinds of wine served by Jushanlou, and his personal favorite is Quanlan wine.Zhou Jinnan's naming style is extremely simple and rude, as if he named it whatever the material was drawn from.As the name suggests, Quanlan wine can instantly remind people of the faint orchids grown on the cliffs in the remote mountains and nourished by the clear springs in the mountains. The fresh and elegant style does not make people feel alienated and high It's cold, but it's peaceful and has a long aftertaste. After a sip of wine, it seems that even the soul seems to be cleansed.After eating big meat and meat, having a glass of Quanlan wine is really a great pleasure in life, and the best food enjoyment is nothing but this.

So Yuan Yuan couldn't help but took another sip of the wine, and looked at the colleagues who were all absorbed in eating hard and no one noticed the drinks, and secretly felt a kind of pleasure of monopolizing the fine wine.

However, monopoly is impossible. After the two hard dishes were served, the speed of serving them slowed down unsurprisingly. After all, one roast suckling pig can consume a lot of energy and appetite.After eating a lot, wanting to drink something became a matter of course, so some people began to shift their attention from the messy cups and plates on the table to the drinks that Yuan Yuan had ordered at the beginning.

Yuan Yuan's prepared attitude when ordering food was gradually recalled by everyone at this time, and looking at Yuan Yuan's appearance of enjoying himself with a small wine, how could the people present not know that they missed something good .It's just that they were temporarily fascinated by the supreme food, and they forgot another important role, sin, sin.

There are few people who love food and don’t love wine. Although everyone has different tastes, the five styles of moonshine almost satisfy the preferences of most people.People who like spirits naturally love Liepine wine; people with a peaceful personality tend to have a special liking for Quanlan wine and Junzhu wine; Hanmei is also willing to look back after drinking.Therefore, the moonshine wine of Jushanlou has been well received by all the chefs. After seeing the packaging of these wines, many people knew that the wines would be sold separately, so they made up their minds. Ask Zhou Shudi to buy two bottles.

The wine bottle is custom-made by Zhou Shudi in a factory. Different wine bottles have different colors. Quanlan wine is milky white, Junzhu wine is clear and light green, and Shuangju wine uses strong and bold bright yellow. The wine is bright and elegant red, while Lie Song wine is deep blue.The translucent color of the bottle body gradually changes from top to bottom, from translucent color to completely transparent, revealing the clear wine inside. There is also a simple "dinner" trademark printed on the center of the bottle neck, which is very easy to identify.

The familiar sign with the word "饭" made Yuan Yuan dig out his long-standing memory. Thinking of the name of Jushan Building, Yuan Yuan was surprised with a hint of understanding. No wonder it was called Jushan Building. There were still people in Jushan Building stayed.

"It seems that the gourmet world on Capital Star will not be peaceful in the future..." After Yuan Yuan sighed secretly, the thoughts in his heart were gone with the wind as the new dishes were presented again, and the only thing left was his attention. All concentrated on the tray of the service robot.

This time, the last staple dish is lotus-flavored rouge rice and a dessert of peach crispy shrimp cake.The beige color of lotus rouge is like rouge, and it is fragrant. Every grain of rice is plump and even, and it swells slightly after absorbing enough water but does not break.The rice is separated from water in a steamer made of fresh bamboo, wrapped in fresh lotus leaves and steamed. The lotus leaves need to be replaced every time it is steamed. Even the fresh bamboo steamer will not last long. After changing color up to five times, it must be discarded and replaced with a new one. cage.It is precisely because the ingredients of this staple dish are extremely expensive that it is priced out of the crowd among all the staple dishes on the menu of the Jushan Restaurant.

However, the lotus rouge rice is worthy of its price. The rouge rice is an extinct variety in ancient times, and it is only recorded in ancient books. Fortunately, the Department of Agriculture of the Federal Supreme Academy of Sciences developed a new rouge rice many years ago, which made it possible to have a small amount. Planting has not been fully promoted until now. I don't know where Jushanlou got these rouge rice.

Peach Crisp Shrimp Cake is made into the shape of a whole shrimp, which is lifelike.Shrimp meat is minced into puree, dried peach blossoms are crushed into powder, mixed with low-gluten flour, then egg white is added to knead the noodles, then the minced shrimp is added and kneaded until the dough is moderately soft and hard, and the dough is rolled repeatedly to obtain a meringue.The pink dough of the baked Peach Crisp Shrimp Cake is covered with the golden color of the puff pastry. One bite at a time, the mouth is full of the freshness of minced shrimp and the faint fragrance of peach blossom.

The last empty plate was taken away by the service robot, and there was not even a drop of five bottles of wine left. Unknowingly, the people who were full sat in their respective positions and secretly rubbed their stomachs to digest their food. They expressed their thoughts one after another on an empty table. , and finally came to a conclusion unanimously - the dining hall is going to be popular!

This conclusion was reached at Zuo Danqiu's table almost at the same time.They were not extravagant enough to be able to order roast suckling pig and drunken duck, but the biggest head of braised rose hoof with hard vegetable sauce was also sold out.Using Mengyao's words to describe this dish, it means that there is an unknown infinite tenderness hidden in the heart of a rough man.Sauce-flavored knuckles should be a dish with thick oily red sauce, but it is an unexpected match with the romantic and warm rose.The rose sauce neutralizes the oiliness of the braised hoof knuckle and adds a touch of freshness.The hoof was stewed until soft, the cartilage tissue and tendons were slightly viscous and melted together, and the smooth and tender taste of collagen made Meng Yao and other girls love it.

Mengyao and a few food anchors forgot that they were still broadcasting live after they served the food. Once they ate it, they even forgot the beauty in front of the camera.People who were curious about the opening of the restaurant and people who doubted whether Zhou Jinnan's cooking skills were really so popular were scattered in the live broadcast rooms of the anchors who came to the restaurant to do live broadcasts in the food area today. What they didn't expect to see was one after another. Bitter food, anchors who can intrigue in order to eat more meat.

Quit the live broadcast room and change to another food anchor who opened the live broadcast restaurant, still the same scene and the same move...

[Is the dining hall poisonous?Did you feed this group of gourmet anchors **soup?This is the fifth anchor who only cares about food and doesn't care about the live broadcast! 】

[Even Mengyao, who has always been picky, doesn't even bother to talk, it's really delicious. 】

[Why do people still doubt Zhou Jinnan's cooking skills? !Have you never turned on the holographic mode to try the simulated food? 】

[I just want to thank the anchors who happened to live broadcast the opening of the dining hall today, from all angles, allowing me to finish all the delicacies I ordered in the dining hall.I ate more types than the anchors! 】

[Then you quit Starnet and find yourself even hungrier? 】

[...Don't expose me QVQ, I'm going to drink the nutrient solution, I must save money to eat at the Jushanlou once. 】

[I hope that the dining hall will open to our star area soon!Seablue Star is too far away from me!Or when the delivery service will be activated...]

[You just started thinking about expanding for the boss? 】

[For food!I can! 】

Zuo Danqiu knows that she has decided to write this report, and it will definitely be a report full of praise and exaggeration about Jushanlou. As long as she thinks of the food that she ate just now, a series of praises will come. It popped out of her mind automatically, and she couldn't ignore it.

"Zhou Jinnan, I don't know if you have any surplus of your moonshine wine that you can sell? It doesn't matter what kind it is," the chefs who went downstairs after finishing their digestion asked Zhou Jinnan who came out to inspect the situation in a low voice, and added, "Price is not an issue."

"Not yet. The restaurant itself doesn't have enough supply. If it's sold separately, I'm afraid it won't even be able to supply the restaurant's normal business needs." Zhou Jinnan said directly without much hesitation, asking the person who sells the moonshine wine separately This is not the first wave, nor is it the last wave. It's just that the remaining quantity is really not enough. At present, even the wine to accompany the meal must be purchased in a limited quantity. Besides, Zhou Jinnan agreed to Huo Xuan's purchase request in advance, so there are not many The number of more cooked is dwarfed.

As soon as today's business hours are over, he will prepare a few more large wine jars!

Some people still don't give up the opportunity: "When will the quantity be sufficient? Can I reserve a place first, and you will notify me as soon as there is stock?"

Zhou Jinnan was a little embarrassed: "I'm not sure about that either."

"Why don't you increase the output at once?" Many people asked.

Who would have thought that such a high price would not be able to satisfy your flocking mood?Zhou Jinnan misjudged the sales situation and lost the opportunity to make a fortune. He was not happy at all. He thought that even rich people would hesitate to see this price. He didn't expect that there are many rich people in Interstellar. Well, many people didn't take the zero at the end of the price seriously at all, and directly quoted prices for five bottles and ten bottles. Zhou Jinnan was amazed at the level of boldness.

Reluctantly refusing the purchase requests of these famous chefs, Zhou Jinnan said: "If there is a chance, we must expand the production. Will you pay separately or together?"

Pay the bill?The chefs headed by Yuan Yuan felt a little awkward, but thinking that they came here uninvited, and now that Zhou Jinnan proposed it, they were naturally embarrassed to say anything. It was just that after one or two saw the general bill of settlement, they all agreed Send out an inquiry: "Jushanlou is newly opened today, don't you plan to launch some full discounts or discount activities to attract customers?" The most important thing they didn't say, but they knew each other well, the amount this time can Can't get a discount?

"No preparation, our restaurant is small in scale, the back kitchen is almost overwhelmed by the flow of people today, there is no need to attract more diners." Mentioning the issue of discounts, the alarm bell in Zhou Jinnan's mind rang immediately It rang, and repeated the amount at the checkout, "Are you paying together or separately?"

"Can't even I have a chance to get a discount?" Yuan Yuan asked. His name as the branch president of the Food Association should be of some use, right?

Zhou Jinnan shook his head firmly.

People who have experienced Zhou Jinnan's uncompromising attitude on money issues for the first time thought that Zhou Jinnan had a more rigid personality, and did not consider the possibility that Zhou Jinnan's nature was actually stubborn.But no matter what, Zhou Jinnan's stingy reputation still left a vague image in front of this group of colleagues. Until the future, it will become more and more clear and firm...

Seeing that Lian Yuanyuan, the most important figure in the sea blue star's gourmet world, obediently paid the bill under Zhou Jinnan's gaze, Zuo Danqiu thought that she was not the only one who was forced to pay by Zhou Jinnan's weird picks. I can't help feeling dark in my heart, and there is also a feeling of sympathy with the boss.

Faintly heard the stingy chef who impressed her talking about the word "wine" with others, Zuo Danqiu thought of the five kinds of wine on the menu curiously. When they shared the table, ten of them hesitated to join The aroma of a bottle of Junzhu wine that she ordered still seemed to linger on the tip of her tongue.Zuo Danqiu was very curious about the other four kinds of bootleg wine, but the people who shared the table were more savvy than the other. After tasting the Junzhu wine, those with ample cash declared that they would pay for the drinks they bought separately, and they would not be included in the cost of the table sharing. If it is sold out, of course it will not be shared with everyone.

Zuo Danqiu hesitated even more when he carefully avoided other people's staring gazes and put away his plan to take the rich man back. However, the allure of good wine has been seducing her in Zuo Danqiu's mind. Zuo Danqiu gritted his teeth and waved his hand. Ask the service robot to add an extra bottle of cold plum wine, before other people hesitate to make a decision, just use up the last place to buy wine at this table.

Forget it, even if the expenses of the past three months are worth it, the big deal is that the next few months will be a little tighter, and a bottle of wine can be drunk for more than a month, which is feasible!She asked the diners at the next table who ordered different varieties, and the cold plum wine should be very suitable for her taste.

Mengyao had just made up her mind to snatch the last drink quota at the table, when she came back to her senses, she found that Zuo Danqiu had an extra bottle of snow plum wine in her hand, she shook Zuo Danqiu's shoulder unwillingly and wailed, "Ahhhhhhhhhhhhhhhhhhhhhhhh Ahh!!! Why did you buy it before me!!! I want to buy it too!!! Sister Qiu, you are not kind, you must make it up to me!"

"Don't shake it, I'm about to be shaken to pieces by you." Zuo Danqiu pretended to beg for mercy, "I'll make it up to you, what compensation do you want?"

Mengyao rolled her eyes and pointed to the menu: "Sister Qiu, can you treat me to a rouge walnut milk?" She knew how to order a dessert that was relatively affordable and had never been eaten before, "I can do it Give you half."

"You can still eat?" Zuo Danqiu couldn't help looking at Mengyao's bulging and round belly, and asked suspiciously.

Mengyao said swearingly: "Desserts don't take up my stomach, I just sit here to digest my food, and I will definitely be able to eat it when it is served." Mengyao's theory perfectly proves that all women have two stomachs. a statement.

"All right..." Zuo Danqiu put away the cold plum wine with him, and agreed to Mengyao's request.

Rouge walnut milk is a semi-liquid dessert. The soy milk made by grinding and boiling soybeans is added with ground sweet walnut kernels. It is placed in a small glass cup and shakes tremblingly. Pour it over the top of the soymilk and seep down, and then sprinkle a small handful of burnt white sesame seeds. The delicate soymilk is mixed with the aroma of nuts. Mengyao couldn't stop taking one bite after another in satisfaction.To Zuo Danqiu?Did she ever say that?Such a small cup is not enough for one person to eat!

After sending away the last wave of customers who opened today, the sky has completely dimmed.In the back kitchen, which has been busy all day long, everyone got a chance to rest because they finally closed today.

"I'm exhausted." Shu Xiaotong leaned against the long cabinet and slumped into a ball, his expression revealing the dullness after exhaustion, "I've never been so tired like today."

Liang Yongning nodded approvingly and echoed Shu Xiaotong's emotion: "There must be a lot of passengers today. I don't think I have the strength to raise my hands any more."

Min Ziqian also collapsed into a puddle of water: "Our kitchen has never been so busy, Zhou Jinnan, please show mercy and recruit a few more people? If we are still as busy as today and have no time to drink, we Have a short life!"

Song Hongwen was the oldest among the few chefs he hired, and he usually kept his mouth shut, but this time he couldn't help nodding: "That's right, I really didn't expect so many people to come on the first day." He is in charge of the white case. Rao has been dealing with flour for so many years, and he has never been making dough non-stop for a day. Now that he has stopped to rest, it seems that there is still dough in front of his eyes. wave.

"Boss, let's recruit more people," Liu Tang looked at Zhou Shudi pitifully, and pleaded confidently, taking advantage of the girls, "Look, we are simply too busy, even Mr. Huo and Brother Tao They were all caught by Chef Zhou to wash the vegetables."

"Don't mention the word "washing vegetables" to me!" Huo Xuan's face was almost green after washing the vegetables for a day. If he hadn't considered the opening of Jushan Restaurant today, he wouldn't have endured until now to explode.A day's dishes, almost all the ingredients that need to be cleaned by hand have passed through the hands of him and Tao Bo. Looking back now, Huo Xuan never thought that he would