Chapter 114 Pork Tenderloin and Knife-Cut Noodles [Second Update]...

Pork tenderloin in a lotus leaf is a time-consuming and labor-intensive imperial dish. It can be said that among the dishes tonight, apart from the two main dishes, braised pork belly and braised lamb chops, pork tenderloin in a lotus leaf was the dish that Wen Fan spent the most time on.

Make the egg crepes, prepare the filling, tie them into pouches, and fry them in oil.

The whole process dazzled Wen's father, while Wen Fan was meticulous, quickly frying the sachets and placing them on a plate.

The filling is made of pork tenderloin mixed with rehydrated shiitake mushrooms and winter bamboo shoots. The substantial meat filling is wrapped in a small egg crepe shaped like a pouch, and the opening is tied tightly with shredded bok choy. After being tossed in the oil, the egg crepe becomes increasingly golden and crispy, while the meat filling inside remains juicy. The small pouch, bursting with meaty aroma, is not greasy even when eaten on its own.

Although time was tight, Wen Fan still had time to plate the dish. Small lotus leaves surrounded the plate, and in the center was a white radish chrysanthemum made by Wen's father when practicing his knife skills.

If it weren't for the bustling crowd in the background, many people would mistake it for a grand restaurant just by taking a picture!

Pork tenderloin in a pocket is fragrant with every bite. Some people even eat the radish flower in the middle as they eat it. It's true, the white radish is fresh, crisp and sweet. With a bite of radish and a bite of meat, Wen Fan's clever idea has made everyone think that pork tenderloin must have radish flower in the middle!

"Wow! So delicious!"

Although it's not as elaborate as the previous two main dishes, no one can say that this dish isn't excellent.

Aside from these three dishes, the following home-style dishes were also very popular. Among them was even the coral cabbage, which many people requested to be available!

Many people order the coral cabbage as soon as they enter the store. There's no way around it; the "cabbage meeting" banquet a few days ago was too famous.

Although Ren Haijin knew that Wenji's business was good, the constant flow of people in the shop still left him speechless.

Wen's mother was at the cash register, Yao Qingqin was making beef offal stew, and Wen Fan and Wen's father were busy in the back kitchen.

Ren Haijin and Ji Baiyi were busy in the store. In just two hours, they sold out all the dishes for lunch and saw off the last group of customers. Ren Haijin was so exhausted that he collapsed in his seat.

Although Ji Baiyi was slightly better than Ren Haijin, his somewhat scholarly face still revealed a sense of bewilderment.

Unlike studying at school, working in the store didn't require much brainpower, but the constant stream of instructions left him feeling exhausted only after he finished.

"you……"

Ren Haijingang wanted to say that he regretted it a little; Wen Ji's strength... was not quite what he had imagined.

I've never seen business this good before!

He was getting a little impatient and wanted to ask Ji Boyi if he was still willing to work there. Ji Boyi's family was well-off, and if he hadn't pulled him over, Ji Boyi, who looked like a rich young master, probably wouldn't have taken the winter break part-time job.

Ji Baiyi didn't say anything, but suddenly stood up and quickly took a few steps to take the things from Wen's mother's hands.

Mother Wen smiled and said, "You must be exhausted after being so busy today. Come on, let's eat first. We can leave the table for later."

The aroma made Ren Haijin swallow hard and eagerly reach for chopsticks.

Even if you're not going to work, you have to eat your fill first!

Besides the braised pork and braised lamb chops that Wen Fan had prepared in advance, there was also a dish of coral cabbage for lunch. The dishes were quite substantial, with several large plates placed in the middle. Since the other dishes were freshly stir-fried, Wen Fan didn't cook them. To save time, he made a pot of knife-cut noodles.

The dough, prepared in advance and chilled in the refrigerator for a while, was still a bit firm when taken out—perfect for shaving noodles. Using a special noodle-shaving knife, similar to an iron spoon, one hand held the dough while the other began shaving, the willow-leaf-shaped noodles falling into the boiling water. Wen Fan's movements were swift; in no time, he had shaved off half the dough.

Stir it with a slotted spoon, and scoop it out when the noodles are fully cooked.

The beef broth base is used to make noodles. The braised beef brisket from the shop is taken out, cut into small pieces, and then topped with the beef pieces before being poured with a spoonful of broth.

Wen Fan brought out a large pot of knife-cut noodles, and anyone who wanted some could help themselves. There was also cilantro and fried peanuts on the side.

The noodles are thicker in the middle and thinner at the edges, with a moderate length; the different thicknesses result in two different textures.

Ji Baiyi's elders are from the South, so the meals at home are mostly Southern style. This is the first time he has eaten knife-cut noodles.

Picking up a noodle leaf, the edges have become less defined during cooking, with more wrinkles like the hem of a skirt, making it very smooth to eat. Soaking the noodle leaf in the stewed, tender beef and flavorful beef broth gives it an extra layer of rich and aromatic taste.

If we only go this far, then this bowl of noodles is not much different from other braised beef noodles.

But the chewy texture of the noodles finally arrives when you touch the middle of the noodles. The middle of the noodles is twice as thick as the edge. The solid noodles don't stick to your teeth, but they are very chewy.

Ji Baiyi and Ren Haijin ate with great gusto, and before long the whole pot of knife-cut noodles was gone.

Wen Fan raised an eyebrow, somewhat surprised. She had thought that Ren Haijin and Ji Boyi were both very thin, so she assumed they couldn't eat much. Who would have thought they would have such a good appetite?

"Want some more? There's still dough in the kitchen."

It was originally meant to be enough for two meals.

Ji Baiyi was unusually embarrassed; he had never eaten so much before.

"No."

Wenji's employee meals are really plentiful, with a wide variety of dishes.

Wen Fan hummed in agreement, finished his meal, cleared away his bowl, and then went home to rest.

After Wen Fan left, Ren Haijin kept quiet about his earlier hesitation and enthusiastically asked Wen's mother if she needed any help.

Wen's mother: "No need, you should rest for a while too. You can go home if you want, but you can go back to work after 5 p.m.."

These days, it gets cold early in the evenings; it's already getting dark by five o'clock. But people still seem to enjoy going out for dinner. Just thinking about the commotion tonight makes Wen's mother's scalp tingle.

Sure enough, starting at four o'clock in the afternoon, people came to the store to ask when it would open.

Wen's mother could only explain to each of them that they had to wait until six o'clock.

The early-arriving customers weren't rushed; they just waited in line at the door.

Having no other choice, Wen's mother invited the people to sit inside. Before five o'clock, the shop was full.

The people who came later took number plates and said thank goodness.

"Luckily I brought it up!"

Otherwise, if you rush to the opening time, you won't be able to get a table!

Evening guests were still only given out forty numbered tickets. Latecomers had no choice but to order a beef offal hot pot to take home.

Although the beef offal hot pot was delicious, I was still disappointed that I didn't get to eat any of the restaurant's dishes.

I walked a few steps and looked back at the sign, thinking to myself that I must come earlier tomorrow!

After a busy day, Ji Baiyi and Ren Haijin each hung a plate of stir-fried knife-cut noodles on their bicycle handlebars when they went home in the evening.

Come to think of it, Wen Fan didn't want to leave anything behind tonight. After cooking all the leftover dough from lunch, Wen Fan took it out and made a pot of stir-fried knife-cut noodles.

I put a lot of vegetables and eggs in the stir-fried knife-cut noodles. Once I put them in, there was a whole pot of stir-fried knife-cut noodles that I couldn't finish.

Wen Fan didn't like eating leftovers, so his parents packed up all the leftover stir-fried and sliced ​​food and distributed it to several employees.

Yao Qingqin took two boxes with her, while Ji Baiyi and Ren Haijin each took one.

Even though his stomach was already full, Ren Haijin was still savoring the taste of the stir-fried knife-cut noodles he had just eaten and was still thinking about his late-night snack.

This is such a big serving of stir-fried knife-cut noodles. I'll get home, open a Coke, take a hot shower, and turn on the computer…

Feeling great.

The two rode their electric scooter into the biting cold wind, but they didn't feel uncomfortable.

"I didn't treat you badly, did I? This job I found for you is incredibly comfortable!"

He'd be willing to pay extra for this food!

Not only is he willing, but if you ask Wenji's customers, they'd probably all be scrambling to come!

Ji Baiyi covered his face with a scarf and mumbled, "The weather forecast says it's going to snow, so ride faster."

If you get caught on the road, getting back will be difficult.

As if on cue, the two rode a few dozen meters away, and the sky, which had been overcast for days, began to snow lightly.

As the snowflakes grew larger, Ji Baiyi barely made it into his house before the heavy snowfall.

Stomping the snow off his shoes at the door, Ji Baiyi looked at the sky with a worried expression.

We're going again tomorrow, should we take the bus then?

Just as I was thinking about whether to take a taxi tomorrow, my phone beeped.

Upon opening the message, he found that his mother had sent him a message.

[Xiao Ji, it's going to snow heavily tomorrow, so we'll be temporarily closed.]

Great, no need to worry about it anymore.