Chapter 481: Serve the food!
Zhao Xiaojing glanced at the time, then looked at Gu Yanghui and his duo, who had played dumb the entire time Nian Fusheng was there, and now that he was gone, they were whispering and acting furtively again. Just as she was about to go over and give them a few more stern warnings, lest they actually stay out to greet guests and ruin the restaurant's image, she saw Gu Yanghui nod, lower his head, and hurried out the door.
"What are these two people trying to do? Should I go out and take a look?" Zhao Xiaojing raised her chin and signaled the fat man to look at Gu Yanghui who was going out.
"No need. President Nian and President Mo are watching us. We'll see him as soon as he goes out. I think he's probably not trying to cause trouble, but is going to beg for help." The fat man shook his head disdainfully.
Zhao Xiaojing thought about it and burst out laughing, "You're right, you understand his character."
"That's just how he is. To put it nicely, he's flexible. To put it bluntly, he's a picky person. If you're strong, he'll be weak. If you're weak, he'll be aggressive."
As the fat man expected, after a while, Gu Yanghui walked back to the kitchen silently. Nothing could be seen on his face. He just exchanged glances with his team members, and then the two of them started to prepare the dishes again.
"It's a deal." The fat man looked up and sneered.
"It seems so. They should have chosen 60 points, right? Four points for me, five points for you, and a few points for Mr. Nian or Mr. Mo. How much more can they get?" Zhao Xiaojing was puzzled.
"Yes, at least ten points go out, and at most fifty points are left. Then each of us will get twenty-five points. What's the point?" The fat man was also stunned when Zhao Xiaojing said this.
The two looked at each other, and then looked at Gu Yanghui and his duo who were busy.
You can't go through all the trouble and be busy just to disgust others and end up having to suffer the consequences, right?
As she was speaking, the timer on Zhao Xiaojing's workbench rang. Zhao Xiaojing looked down, quickly turned off the timer, and walked towards the counter. "I'll go put Mr. Nian's noodles in the pot."
When she arrived at the white-case area, the first thing Zhao Xiaojing saw was two extra-large steamers on the stove.
It turned out that Nian Fusheng had already been put into the pot, just waiting for Zhao Xiaojing to start the fire.
Zhao Xiaojing had thought she'd finally get to see the true face of Nian Fusheng's mysterious pastry, but she'd been surprised by the veil. Feeling regretful, she could only quietly turn on the stove, turning it to high heat, then wait for the smoke to clear, then lower it to medium.
It was already 11:50 when he returned to the red counter. Mo Feixiang hurried into the kitchen and said, "All four tables of guests have arrived. Please serve the food at 12 o'clock sharp."
"Are all required to be there at 12 o'clock?" asked the fat man.
"Yes, the four tables of people arrived at different times, and some haven't arrived yet, but they all require the dishes to be served at 12 o'clock. I guess Bai Tao did this on purpose." Mo Feixiang smiled helplessly.
"Okay, comrades, let's do as we agreed. Lian Yulan and Lao Ma will serve the dishes first, and then Lu Pengyun and Lao Qi will serve their dishes. After they finish serving their dishes, Lian Yulan and Lao Ma will come down. Lian Yulan will cook her own dish, and then come over to take Mo Feixiang's dish after he finishes serving the secondary main course. After Lao Ma finishes, Lao Qi will take over. Finally, when the last dish, the mandarin duck lily, is served, Mr. Nian will be substituted in." The fat man repeated the personnel arrangements.
"receive!"
"Okay, Captain!"
"no problem!"
Everyone responded loudly as if they were injected with chicken blood, and then some started turning on the oven and some started heating the oil.
The fat man also quickly heated up the oil in a pan, put the wrapped Jiangnan Baihua Chicken skin up and stuffing side down, slid it around in the pan a few times, then took it out of the pan, turned on another stove and started pouring oil.
Zhao Xiaojing turned off the fire to cook the Fairy Duck, then scooped a ladle of braising liquid into the pot, added the prepared starch into the braising liquid and mixed it evenly, then blanched the Shanghai greens that had been prepared on the side and set them aside.
After being cooked through, the duck on one side was also steamed. Zhao Xiaojing opened the steamer and took out the large plate of spare ribs underneath, with the steamer lid still covering the grate.
Then pour the juice steamed from the duck and ribs under the ribs into the pot and start blanching the vegetables.
"The food is served!" Mo Feixiang shouted at the kitchen door.
Nian Yulan, who had been prepared long ago, quickly took out the heated plates from the sterilizer and placed them in front of the chef who was about to serve the dishes. Then, together with Lao Ma and Mo Feixiang, they pushed the cart out of the delivery area and began to serve cold dishes to the three tables.
Gu Yanghui also hurried out to deliver food to the table of Taoli Tianxia that he had taken charge of.
Banquets generally emphasize serving cold dishes first and hot dishes later. At more upscale banquets, the main course is served first when serving hot dishes. Therefore, after the cold dishes are served, it is the fat person's turn to have the main course.
The fat man put the Jiangnan Hundred Flowers Chicken, after draining the oil, on the chopping board and cut off the scraps, leaving neat square rectangles.
Afterwards, the rectangular pieces were arranged into a square chicken body, the cooked chicken wings were placed on both sides, and the chicken head was placed on top. Finally, minced ham and celery were sprinkled on it to add color, and then it was pushed to the table by Lian Yulan who had returned.
At the same time, the main dish of "Flower Moon Round Table" made by Lao Qi, "Black Truffle and Hundred Flowers Stir-fried Morels", and the main dish of "Golden List Table" made by Lu Pengyun, "Slow-roasted Beef Ribs", were also taken out of the pot and served on plates, and Mo Feixiang and Lao Ma returned to serve them.
Next came the second main course. Zhao Xiaojing took the fairy duck apart from the gauze, placed the ham slices, bamboo shoots slices, and mushroom slices on top of the duck in the order they were arranged on the bottom of the plate, then put the duck on top, and then stacked the blanched cabbage hearts on top of the duck. Finally, she poured the sauce on it and the fairy duck was out of the pot.
Next door, the fat man had already heated the oil over a fire. It had reached the perfect temperature. He ran over to fetch the squab from the fireplace, placed it on a colander, and began to drizzle with oil. After it was evenly heated, he placed it in the pan. After a while, the squab turned an alluring golden color. He removed it from the pan, placed it on a cutting board, and cut it into quarters, three per plate.
Lian Yulan and Lao Ma ran back and Lao Qi and Lu Pengyun served the dishes.
It was just 12:02.
Zhao Xiaojing took out the pork elbow from the pot, which was first braised and then roasted and was now collecting the sauce and seasoning, and placed it on a hot plate. Then she arranged the blanched Shanghai greens in a circle and finally poured the sauce from the pot on it. She then placed chopped green onions on top of the pork elbow for garnish.
The fat man also took out the glazed pigeon that Gu Yanghui ordered, cut it up and put it on a plate.
Lian Yulan's steamed grouper was also taken out of the steamer and sprinkled with green onion shreds. The plate was placed aside waiting for Lu Pengyun to serve the dish. At the same time, the pig's trotter tendon in another pot was put on high heat, and the ingredients were added and the sauce was reduced before it was taken out of the pot.
The chef, Ma, took out the cheese and mushrooms from the oven, put the rolled Spanish ham on a fork and arranged them on a plate. At the same time, the pizza came out of the oven.
It's twelve thirty-three now.
Mo Feixiang's shrimps needed to be fried, so Lian Yulan turned on the fire on Mo Feixiang's stove and heated the oil in advance. After Mo Feixiang came back after serving the dishes, Lian Yulan took over.
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