Chapter 44

Signature dish?

Su Guoer thought about it for a long time. How could she make it delicious but not easily replicable? She had to think about it carefully.

How can we create signature dishes that satisfy diners?

As for the special dishes? There are many.

Su Guoer knows a lot of things. She can cook northern dishes such as chicken stewed with mushrooms, clay pot chicken, pig-killing dishes, braised pork slices, goose stewed in an iron pot, three fresh vegetables, sauerkraut stewed with pork belly, etc. She can cook them all and she cooks them well.

There are also Jiangnan dishes such as pan-fried sea shark, clam soup, mixed fish soup, fish ball soup, scallion chicken, scallion-fried razor clams, and seafood stew. All of these are done by putting various sliced ​​seafood into a pot and stewing them for ten seconds before eating them directly. This can greatly preserve the original flavor of the seafood.

However, there was no fresh seafood in Bianjing, only various dried seafood shipped from Jiangnan. It would be a bit difficult to replicate the seafood soup, but the other dishes were still no problem. Su Guoer was confident about this.

A handful of dried clams after soaking are enough to make several dishes.

What else? There are many other southern dishes, such as five-grain porridge, red bean porridge, mung bean porridge, yam and lean meat porridge, etc.

This is the Cantonese cuisine...

The store that Su Guoer went to a few days ago didn't sell Sichuan pepper. I will go to a few more stores tomorrow and buy some Sichuan pepper, dogwood, pepper, mustard, etc. to add to the dishes. The spicy dishes I make will be very delicious.

Someone paid the bill at the table, which was two taels and three qian of silver per table. Su Guoer put the silver away and continued to study her signature dishes.

First of all, braised pork is one of them. Her braised pork is so delicious that no one else can replicate it without a recipe.

This is the best signature dish.

The second one is?

Su Guoer suddenly thought of a portable delicacy.

It doesn't require very fine materials to make it. Once it's made and stored in a pottery container, it won't go bad for a month or so. The price is also very reasonable. Ordinary people can buy a pound or two of it as a snack to go with wine. It also has a wide audience.

As for what this dish is?

Su Guoer picked up the pen and wrote four big words on the paper: Pickled radish.

Don’t say this dish is extremely ordinary.

Su Guoer's family-inherited craftsmanship is absolutely correct.

My mother is from the south, and this pickled radish is passed down from her. It is a great dish to go with porridge, steamed buns, or as a side dish for drinking!

After my mother died, my father also learned from her and pickled a clay jar of dried radishes to take with him on the road.

When traveling with her father in the past, the thing they ate the most was pickled radish, and Su Guoer learned how to make it perfectly.

The craftsmanship is naturally not bad.

That’s right…this pickled radish is a little bit low-class?

But it doesn't matter. It has a wide audience. There are also many wealthy families in the city of Bianjing who like to eat pickled food. They put a little bit of it in a small bowl every day and eat it with porridge for breakfast.

Well, let’s choose dried radish as the second specialty dish.

What about the third dish?

We need some of this food that everyone in Bian Jing loves.

What was the most popular food in Bianjing? The first thing that came to mind was mutton. Whether it was the wealthy or the common people, eating mutton was a luxury. If a few mutton dishes were introduced and tasted good, they would definitely sell well.

Mutton hotpot? Mutton soup with various self-scalded seasonal vegetables is called mutton hotpot. It is very popular in the winter in Bianjing City.

It is usually served with lamb shanks, lamb ribs, lamb ribs, pure lamb and various vegetables.

The taste is delicious, and you can also experience the fun of self-scalding. Therefore, there must be dozens of mutton soup hotpot shops in Bianjing City.

The dishes inside are also very varied.

Su Guoer wanted to work on this? That was a bit self-defeating. She was just running a small restaurant that specialized in mutton soup, so why was she arguing with others?

How about taking a different approach and making marinated lamb chops?

It is a sweet and spicy lamb ribs with brown sugar in it. It has a sweet and slightly spicy taste. Children can eat it, and because it contains honey, children will enjoy it more.

Su Guoer loved this dish very much when she was a child.

So Su Guoer added this dish to the paper.

As for the fourth dish, tea-flavored spare ribs are on the list.

Use the best Longjing Maojian tea to stew the ribs, then sprinkle with freshly fried crispy tea leaves. Just pour a little bit of homemade sauce on it and it will be extremely delicious!

The aroma of tea can completely cover the fishy smell of pork, and the homemade sauce is also a bit sweet. It tastes like both the aroma of tea and the sweetness of the sauce. This dish is like the osmanthus braised pork, fat but not greasy!

Oh, and there’s also osmanthus braised pork.

The most popular dish in Bianjing City is Dongpo Pork, which was introduced from southern Jiangsu. It has a strong meat flavor without losing its sweetness and is extremely popular in Bianjing.

But Su Guoer added some brewed osmanthus flowers into it, which gave the Dongpo pork a complex taste.

It is difficult for others to replicate it, so this can also be considered a dish.

There is also: Clear Soup Coriander Meatballs, which are made with freshly beaten fish balls and are also delicious.

Assorted soup is a Bianjing delicacy. The chefs can add various diced radish, diced meat, diced bamboo shoots, etc. according to the season. Almost every snack bar has homemade assorted soup.

Okay, there are seven dishes in total, which will be used as the signature dishes of her snack bar for now.

Of course, it’s a bit too little, but Su Guoer plans to develop some new dishes in the future and add a few signature dishes.

Don’t worry, these seven dishes are enough.

Combined with the special dishes from all over the country that day, it was enough to make her fresh food restaurant famous.

Good food doesn’t require quantity, but quality. Su Guoer knows this very well.

Two more tables of guests left. After Su Guoer collected the money, she found a wooden board that had been made in advance, wrote the names of various dishes on it with golden paint, and marked the prices. Just at this time, Li Si came back excitedly.

Su Guoer asked him to put down the wine jug in his hand and help hang up the sign first.

After it was hung up, the shop looked a little more presentable. Customers could now order dishes directly from the sign instead of having to ask for them one by one.

Li Si: "Boss, do you know what happened when I went to the winery to buy wine just now?" He said excitedly, with an unstoppable joy on his face.

Su Guoer was surprised. "What's the matter?"

Li Si then came forward and said, "When I entered, the innkeeper had his back to me and didn't see clearly who I was. But when I spoke, he suddenly turned around, and I looked over. Hey! It was my classmate! He owns this pub, so we chatted briefly and I told him why I was there."

"When he heard we were in the restaurant and wanted wine, he offered to give it to us at a lower price."