Chapter 114, "The Gourmet Detective"
Although Shen Hui left Rongxia Xiaochu, she still shares an apartment with her former colleagues.
Shen Hui's colleagues were full of complaints every day, complaining about the strange things they encountered at work. Not only were there strange customers, but also colleagues and bosses who seemed mentally unstable. Shen Hui also learned from her colleagues that a sous chef at Rongxia Kitchen wanted to resign.
A colleague said, "Even Chef He couldn't take it anymore and said he'd quit as soon as he found a job!"
Shen Hui had worked at Rongxia Xiaochu for several years, so she naturally knew how serious the seniority system was there. He Zhi's cooking skills were not bad, but he was always overshadowed by the head chef.
Shen Hui kept those words in mind and called He Zhi the next day to ask if he wanted to come to Song Ji for an interview.
Shen Hui did this for two reasons: first, she couldn't stand the atmosphere at Rongxia Kitchen. Now that she had escaped her misery, and since Song Ji was hiring a sous chef, she wanted to help her former colleague; second, she thought He Zhi's cooking skills were pretty good, and if he could come to Song Ji, it would also lighten Song Xinran's workload.
He Zhi readily agreed, and judging from his tone on the phone, he had wanted to leave for a long time.
Therefore, after obtaining Song Xinran's consent, Shen Hui asked He Zhi to come for an interview when he had time.
He Zhi arrived in less than two hours. When Shen Hui saw him, she was surprised. Unlike Song Ji, Rongxia Xiaochu did not allow employees to freely allocate their time after finishing their work outside of business hours.
Even outside of business hours, employees at Rongxia Xiaochu must be on duty. Even if they have finished their work, the manager will find something for them to do, because they can't stand seeing people idle.
Shen Hui: "Why are you here now? Aren't you at work?"
He Zhi was a man in his thirties or forties, slightly overweight, with a round face, and he seemed quite approachable: "I've taken leave."
From his words, Shen Hui could tell that He Zhi was eager to change jobs.
He Zhi was fairly composed. Although he was surprised to see Song Xinran because of her youth, he quickly recovered and first introduced his signature dishes, then offered to try them.
He Zhiting wanted this job. When Shen Hui called him, she told him about Songji. He Zhiting knew that Songji's manager was also the only chef in the kitchen. According to Shen Hui, the manager had excellent cooking skills and was very ambitious in his culinary pursuits.
As a craftsman, He Zhi naturally prefers to work under someone knowledgeable.
The owner of Rongxia Xiaochu is a true businessman. He hired two famous chefs and two sous chefs, believing that reputation is the most useful thing.
But only those who work in the kitchen know the truth. He Zhi is not good at interpersonal relationships, and his credit for cooking has been taken away from him many times, not to mention any future prospects.
Song Ji is much smaller than Rongxia Xiaochu, with fewer staff and simpler relationships, resulting in less backstabbing and infighting.
Nevertheless, the two restaurants offered roughly the same wages. He Zhi had been secretly looking for a job recently, and Song Ji was the restaurant with the best pay that he knew of.
Therefore, He Zhi put some effort into the food tasting. His previous work at Rongxia Xiaochu was an advantage, as he understood what kind of dishes high-end private restaurants needed, focusing on refined cooking plus some niche dishes.
He Zhi is preparing to make a clear soup fish ball dish.
This dish sounds simple, but it requires a lot of skill. First of all, the fish balls must be made by hand scraping the fish meat and pounding it to make it elastic, so that the finished product is as white as jade.
The soup base is a carefully prepared premium clear broth, resulting in a color as clear as water and an extremely fresh taste.
To order this dish at Rongxia Xiaochu, you need to make a reservation because it takes one or two hours just to prepare the broth. He Zhi has made it many times, and without exception, it has received rave reviews.
Song Xinran nodded.
Fortunately, the shop still had fresh spring water fish, so Song Xinran asked He Zhi to use it to make fish paste.
As a chef with many years of experience, He Zhi naturally recognized the type of fish at a glance. He was taken aback for a moment, then glanced at Song Xinran and saw that she looked normal. He then suppressed his surprise and began to clean the fish.
Grass carp is generally chosen for making fish paste because it has tender flesh and is relatively inexpensive.
The quality of spring water fish is undoubtedly excellent, but its price is three or four times that of grass carp, making it too extravagant to use for fish paste. However, this also proves that the ingredients at Song Ji are all top-notch.
He Zhi skillfully deboned, skinned, and removed the tendons and membranes, leaving only the pure fish meat. Then, he pounded the meat by hand. This step could actually be done by machine, but machine-made fish balls would lack some of the elasticity. Finally, he squeezed the fish balls by hand and cooked them to set their shape.
Just as He Zhi was preparing to make the clear soup, Song Xinran stopped him and asked, "Can you cook some ordinary home-style dishes?"
He Zhi didn't understand why she asked that question, but he still nodded: "Yes."
This is basically an essential skill for every chef.
Song Xinran said, "Then make a dish of shredded pork with garlic sauce now."
He Zhi thought for two seconds. Although he didn't know why the manager asked him to make clear soup fish balls halfway through and then make other dishes, he knew that the most important thing when working was to be obedient. It turned out that He Zhi had gotten used to this at Rongxia Kitchen.
He Zhi nodded and agreed.
Song Xinran didn't just randomly choose to make Yu Xiang Rou Si (shredded pork with garlic sauce). This dish is a well-known specialty, but it requires the most skill to make. To achieve a truly excellent dish, one must "see the oil but not the sauce, and taste the fish flavor in every bite."
He Zhi is very skilled at cooking. He doesn't use any fancy techniques. Whether it's chopping vegetables or frying, he does it all in one go. He also has good hygiene habits. He dresses properly and wears a hat. The whole cooking process takes only one or two minutes. Finally, a plate of glossy shredded pork with garlic sauce is served.
Song Xinran took a bite. The fish flavor was strong and the layers were distinct. The sauce was cooked to perfection. However, it was slightly lacking in the balance of sweet, sour, salty, fresh and spicy flavors. But it was already obvious that He Zhi had put in a lot of effort in the kitchen.
He Zhi didn't talk much, and you could tell at a glance that he wasn't good at handling things. Plus, he was recommended by Shen Hui, and the two had worked together before, so his character should be reliable.
Song Xinran nodded, a slight smile appearing on her face: "He Zhi, congratulations on passing the tasting test. When will you be able to start working?"
He Zhi's slightly chubby and round face lit up with surprise: "Thank you, store manager. Can I start work next week?"
He asked the question with some concern. Although he had wanted to leave Rongxia Kitchen for a long time, he wanted to finish his work there and leave with peace of mind.
Song Xinran agreed.
"Manager, shall I continue making clear soup fish balls now?" He Zhi was still thinking about the fish balls he had just cooked. They were made with spring water fish and were handmade by him. He Zhi would be heartbroken if he wasted them.
The reasons why He Zhi's restaurant in Rongxia is not popular can also be seen in these aspects. On the bright side, he is both sexually reserved and has his own principles. On the other hand, he is inflexible and doesn't know how to adapt.
Since the manager said the food tasting was successful, let's not worry about what was prepared beforehand. I'm just an employee, why should I think so much?
Song Xinran said, "No need, there's still some leftover winter melon and pork rib soup from lunch in the kitchen. Just cook the fish balls in it."
He Zhi frowned, thinking that this was too unrefined. How could winter melon and pork rib soup compare to a clear broth that had been carefully prepared for one or two hours? To cook fish balls made from spring water fish in winter melon soup was a waste of the fish's life.
However, he still didn't say no; what he really wanted to do now was leave Rongxia Kitchen.
But now, the initial joy has been dampened, replaced by some worry.
Before, I thought that since Song Ji's manager was also a chef, he must know his stuff, and it would be easy for him to work under such a person. But now I'm hesitant, afraid that if I step into another "Rongxia Xiaochu", it would be like jumping out of a fire pit and falling into a mud pit.
Song Xinran didn't notice He Zhi's thoughts. She ladled the winter melon soup into the pot and brought it to a boil, then added the fish balls. Once the soup was slightly boiling, she ladled it all into a bowl and called the staff to come and have something to eat.
"Come and try some fish balls. These are handmade fish balls by Chef He."
Shen Hui was very supportive: "It's been a long time since I've tasted Chef He's cooking. Today I can finally have a feast."
Pang Ru and Fan Lei also laughed happily. Shen Hui took out several bowls and filled each halfway. The white fish balls floated in the bowls, round and cute.
He Zhi's brows relaxed again. Although the store manager wasn't very particular, the atmosphere among the employees at Song Ji was great. If he worked here, he wouldn't have to worry about dealing with all sorts of interpersonal relationships and losing sleep over it.
"Not at all," He Zhi said modestly. "These fish balls are made with spring water fish, and they taste good because the ingredients are good."
At this moment, a bowl of fish ball soup was placed in front of He Zhi. He looked down and saw that the soup was clear with a slight yellowish tint, unlike the pure white of clear soup fish balls. Instead, it had a richer, more earthy feel to it.
The heated winter melon and fish ball soup didn't smell of excess oil; instead, it had a slightly sweet flavor that complemented the freshness of the fish balls, making it very soothing to the palate.
He Zhiwei straightened up, picked up the spoon and took a bite. His pupils widened slightly, and only one thought flashed through his mind: How could this be?
How come this seemingly ordinary winter melon and pork rib soup tastes better than his carefully prepared clear broth?
He Zhi always uses clear chicken broth to enhance the flavor of his clear fish balls. He repeatedly adjusted the ratio to achieve the perfect result, which can be described as meticulous and pure.
But this fish ball soup made with winter melon and pork rib soup is naturally delicious. The aroma of the meat, the sweetness of the winter melon, and the fish balls complement each other, making it a long-lasting and delicious soup. It is not at all the greasy and complicated flavor that He Zhi had imagined.
He took another sip of the soup and finally realized that this was not an unexpected surprise, but rather that the winter melon and pork rib soup itself was flavorful enough.
"Did the manager make the winter melon and pork rib soup?" He Zhi felt like he was asking an unnecessary question.
And that proved to be true.
Shen Hui said, "Yes, the manager is also a chef at the restaurant. With you here, the manager's job will be easier."
He Zhi lowered his head slightly, his face turning a little red. He felt that he probably couldn't help the chef who could make the winter melon and pork rib soup taste like this much. He just hoped that he wouldn't hold the chef back.
*
Gu Hong has been having a really tough time lately. The number of customers at Rongxia Kitchen has decreased recently, and this is the worst drop in customer traffic since the restaurant opened.
As it turns out, Gu Hong had a good eye. Because of his deep experience in the catering industry, he had a lot of customer resources. In addition, he was willing to spend money on promotion, and Rongxia Xiaochu's business flourished.
But how long has it been? Why has business started to decline?
Gu Hong could only urge the TV station to air the episode of "Food Detective" featuring the visit to Rongxia Kitchen as soon as possible. With the influence of the TV station, he was sure it would boost business.
However, in addition to the decrease in external customers, Rongxia Kitchen itself has also encountered problems, with four employees resigning in the past two months.
The resignation rate is alarmingly high, and one of them was a deputy head waiter and the other was a sous chef.
Because it's a high-end restaurant, the service must be top-notch. Gu Hong pays his employees high salaries, which is considered high in the industry. So, they still want to resign, which Gu Hong really can't understand.
But if I can't figure it out, I'll stop thinking about it. Anyway, with the salary he offers, there are plenty of people who want to come for an interview.
However, they couldn't let Rongxia Xiaochu's business continue to decline, so Gu Hong sent a notice to the deputy store manager, requiring him to think about the rectification, to find out where they were not retaining customers, and where the problem was.
The assistant store manager, always an efficient person, quickly gave Gu Hong an answer.
"Mr. Gu, it's not that there's a problem with Rongxia Kitchen itself, it's that a high-end private kitchen restaurant opened nearby, completely imitating our positioning and flavor, and using low-price marketing, which has stolen our customers!"
Gu Hong frowned: "Our restaurant doesn't follow the low-price sales strategy. Those who rely on low prices to attract customers have a different positioning than our restaurant."
He's been in the restaurant business for many years, so he has his own judgment.
The assistant store manager said, "Mr. Gu, you don't know, this store has been sending out flyers here, trying to compete with us!"
Gu Hong pondered for a moment: "Don't just look for reasons in others, look more at yourself."
Despite saying that, after hanging up the phone, Gu Hong still remembered the name Songji Private Banquet Hall that the store manager had mentioned.
Gu Hong knew that once the business took off, many similar shops would spring up nearby. That's how he got his first capital, but no one had ever tried to steal his customers so blatantly. They even came to the entrance of Rongxia Xiaochu to hand out flyers. It was really unethical.
*
After He Zhi took over the job, Song Xinran asked him to choose a few of his best dishes from the menu to cook.
This is also the model of many restaurants, where each chef has their own specialty dish and usually cooks those dishes, which can better ensure the consistency of the dishes.
He Zhi picked out some dishes with a bit of embarrassment: "Manager, the ones I'm most confident about are the common ones."
After witnessing Song Xinran's culinary skills, He Zhi dared not be arrogant at all. Before coming to Song's restaurant, he practiced at home many times, not wanting to affect Song's reputation. Therefore, he was very careful in choosing the ingredients.
Song Xinran smiled brightly: "It's alright, the dishes you picked are the most popular among our customers."
He Zhi was somewhat surprised. He knew that Song Ji catered to a relatively wealthy customer base, which could be seen from the menu prices. But why were the customers ordering more home-style dishes?
This is completely different from Rongxia Xiaochu. The customers there order more high-end and uncommon dishes, so that the value of the dishes can be reflected.
"Don't cook for the next couple of days. Help me out and learn how to cook. You can start cooking once the taste is good enough." Song Xinran was straightforward with her employee.
He Zhi happily exclaimed, "Great!"
"To be honest with you, manager, I'm a little nervous about cooking directly. I heard from Shen Hui that Songji is famous for its delicious food. I would really feel bad if I affected the business." He Zhi is an honest man, and this was the only thing he thought about before he passed the interview and was ready to come to Songji.
Song Xinran said, "Don't worry, you're a good cook yourself. Just adjust a few details and it'll be fine."
He Zhi himself was quite skilled, and after selecting a few dishes, he focused on mastering those dishes, with Song Xinran often giving him pointers.
He Zhi put a lot of effort into his practice. For those few days, he cooked all the staff meals for the store, and the staff all agreed that his cooking was no different from Song Xinran's.
After three days of practice, He Zhi finally started his job. Filled with enthusiasm and anticipation, when he put on the hat, He Zhi felt as if he had returned to the scene of his first time cooking and serving dishes.
Song Xinran was very pleased to see He Zhi working so hard; she could finally relax and slack off during the busiest part of the day.
At noon, when the restaurant was busy, three special guests arrived outside.
A young man in his early twenties stood outside Song Ji Restaurant, looked at the sign, and said to the camera in front of him, "Hello everyone, this is the 'Food Detective' program. I am your host today, Su Hang. Today we are visiting Song Ji Private Banquet Restaurant, which is very special. It is not located on any food street, and there is not even a commercial atmosphere around it, but its dishes are priced higher than many restaurants in the city center."
Su Hang looked around and guided the camera to observe the environment.
Su Hang: "This seemingly illogical store is the top recommended store on our platform, which leads to our core question today: What makes it so special? Is it an exceptional experience that offers unparalleled value for money, or a consumer trap that has been overhyped?"
"The truth is right at the doorstep."
The camera slowly pulls back, finally settling on the front of Songji Shop. The rustic wooden door exudes a warm luster, revealing an extraordinary texture.
The camera pans across the room, obscuring the customers inside, but it can't hide the faint clinking of cups and the aroma of dishes wafting out, a warm and inviting atmosphere permeating the air.
The moment the red light on the camera went out, Su Hang's tense professional posture instantly relaxed.
He couldn't help but take a deep breath, an excited expression appearing on his face. He turned to the cameraman and said, "Brother Qian, this tastes so authentic and delicious! Hide the camera for a bit, I'll go in and order some food to try!"
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