The Northern Stories of Chef Lao Tan

Chapter 225 The taste of rice soup
The whole kitchen is half around the hall, only the place near the window has no kitchen.

On the whole, the whole kitchen looks like a promenade, and also like a condensed small food street.Each stall directly faces the customers, with the console inside and the booth outside.The dishes on the exhibition stand are all displayed in kind, including semi-finished products and finished products, which give people the feeling of being clear at a glance and very impactful.And there are multiple servings of one dish, well arranged, and the feeling of selling a lot of goods without losing the charm, which is very ornamental.

At the top of the list is the cold dish stall.

The booth has three floors and is eight meters long, covered with vegetables.Looking plump, there are actually only eight dishes, the most servings of each dish are ten servings, and the few servings are four servings.

"This is our family's cold dish. There are not many dishes, and there are eight dishes. Ten servings of the signature dishes that sell well are served for lunch and fifteen servings for dinner, until sold out." Wang Zheng introduced.

"What if it's not enough to sell?" Old Tan asked.

"No way, that's all. If you want to eat, don't come early, and don't make a reservation in advance. There are three cold dish masters in our family, one is in charge of making two signature dishes, and the other two have three dishes for each person. Each dish has a standard, The taste can be guaranteed." Wang Zheng said.

"Setting up stalls every day is enough for a busy person." Old Tan said.

"Mr. Tan, in fact, setting up the stalls is the production process. Did you see that the production is finished after the display is complete. After the customer orders the menu, it will be served directly here, which not only ensures the quality, but also improves the speed of serving the dishes.

Of course, setting up stalls does take time, but it's nothing, it's all a habit.In the past, it was a closed kitchen, which was all operated internally, and the guests could not see it, but they had to prepare the ingredients.Now that it is open, guests can see it directly and have a sense of participation.In terms of effort, it is more hygienic than before, not only environmental sanitation, but also personal hygiene, because guests can see it directly. " Wang Zheng said.

Lao Tan nodded, admitting that this form is indeed good, and more advanced than Ah Qiao.

"Mr. Wang, what is this gong for?" Zhang Li asked, pointing to the small gong hanging in a corner of the stall.

Lao Tan also looked at the little Tongluo, feeling quite novel.

"Oh, you said this." Wang Zheng smiled, and said to a master inside: "Master Li, knock the gong."

One of the masters inside stopped what he was doing, picked up a gong and hammered it.

"when--"

The sound of the gong is clear and crisp, and can be heard clearly in the whole hall.

The waiters who were clearing the table heard the sound of the gong, and they all looked towards the mouth of the cold dish at the same time. Two waiters who were close to each other started to walk this way. Wang Zheng signaled not to come over.

"This is to remind the waiters that the dishes are ready, and they will come and serve the dishes when they hear the gong. There is no waiter in the lobby of our house. Every stall will ring the gong when the dishes are ready. The waiters will come and serve the dishes when they hear it. The cleaning lady will also come when she hears it." This not only saves time, but also has a sense of novelty, and sometimes customers will serve it themselves." Wang Zheng said.

"This is good and creative." Old Tan gave a thumbs up.

"Hehe, it's also forced. Now the waiters and waiters are not easy to recruit, and they don't like to do it. I came up with this method when I couldn't help it. The effect is quite good, and the customers accept it." Wang Zheng said.

"What about the dishes on the second floor?" Zhang Li asked.

"There is a vegetable delivery ladder in the middle of the kitchen, and it is sent up there. There are not many dishes on the second floor, most of them are cold dishes, and each private room has a small kitchen, where hot dishes are prepared. We will go to the second floor in a while and see you Just know."

Next to the cold dish stall is the clay pot stall, which is the same size and shape as the cold dish stall.

There are four dishes on the booth, each with nearly twenty servings.

"Our family has a total of four claypot dishes, this one—" Wang Zheng pointed to the casserole fans and said, "The best seller, our signature dish, is almost a must-order."

Lao Tan carefully looked at this signature dish.The vermicelli are neatly stacked in a casserole, processed in advance, red and attractive, with a dozen dried dried dried shrimps on top, sprinkled with chopped green onions, just look at it and want to eat it.

Look at the price again, 28, fair and reasonable.

The clay pot is on fire, and a chef is holding long chopsticks and is constantly turning the vermicelli in the casserole. The tempting aroma wafts out, making people salivate.

"It was ordered by a customer at noon, so it should be processed in advance," Wang Zheng said.

Lao Tan nodded, appreciating it very much.

"Our masters prepare their own materials and make them by themselves, without younger brothers. This not only ensures the quality of the products, but also improves the sense of responsibility of the masters," Wang Zheng said.

"Is there any rough machining for my younger brother?" Old Tan asked.

"Rough processing is available. Our family now has four stores and rents a garage for rough processing. All vegetables are picked and washed, including fish, which are also packed, and meat is processed in various kitchens.

Every day, according to the order, it is delivered from the rough processing room to each kitchen. The masters use only clean materials, which saves time and manpower. "Wang Zheng introduced.

Next is the noodle stall.The noodle stall is smaller, only half of the pot stall, and there is only one staple food, so it is really not possible to use that big place.

Next to the noodles is the steamed vegetable stall, and then the hot vegetable stall, which is what Lao Tan mainly inspects.

In a traditional kitchen, the stoves are lined up, and the chefs are cooking next to each other. Behind each chef, there is a little boy who plays lotus and a chopping board for side dishes. Three people work in a line.

Not so here.

There are four cooking masters in total, each with a stall.The stove is placed horizontally, and behind it is the operating table freezer. The chef stands in the middle of the operation, and the guests can directly see it. Even what seasonings are added are very clear at a glance.

The tableware is placed on the booth, and the chef puts the dishes on the plate immediately after frying, and then knocks the gong, and the waiter runs over to serve the dishes.

The design is very reasonable.

"Have you seen it?" Wang Zheng pointed to the photo on the glass on the upper right side of the stall and said, "Here is the photo and name of the master, below are his specialty dishes, five dishes per person, twenty dishes for four masters, enough.

Some regular customers are used to eating dishes cooked by a certain chef, so when they come here, they go directly to the chef and become friends. "

Old Tan nodded approvingly, and said sincerely: "Other people's home is waiter marketing, your home is dish marketing, let the dishes speak, good! That's great! It's worth learning."

"Boss Tan praised it. What we created is indeed food marketing. Boss Tan summed it up well. Let the dishes speak for themselves. I have to write it down. It's very good." Wang Zhengdao.

"Your family not only successfully built an open kitchen, but also led the trend. The concept of direct marketing of dishes is the future development trend of the catering industry." Lao Tan commented sincerely, "It seems that I came here this time. Learn and learn."

"Mr. Tan is humble. You are a senior. Your dumpling restaurant is better than ours. We should learn from you."

Old Tan looked at Wang Zheng appreciatively, and said, "Your master has taken in a good apprentice."

Then Lao Tan asked a few more professional questions.

"The stove is so close to the guests, so the noise shouldn't be small?"

"Yes, the noise problem was considered during the design. At that time, there were two solutions, one was to use an induction cooker, and the other was to use a low-noise cooktop. The induction cooker has no noise, but it is expensive and consumes a lot of power. The Electric Power Bureau If you don't increase the capacity, you won't be able to use it even if you buy it.

There was no way, my master had to talk to the kitchen equipment factory, and after adding money, they designed this energy-saving low-noise gas and oil dual-purpose stove.Although there is still noise, it is much smaller and hardly affects guests' dining. "

After Wang Zheng finished speaking, he asked a master to light the furnace eye, turn on the fire to the maximum, and do not stir the pot.The "humming" sound from the stove is really not loud, and it is completely acceptable to stand outside.This is the effect of not using the stir-fry pot. Putting the stir-fry pot on the stove eye makes the sound much quieter, and has almost no effect.

"How much is a set of stoves?" Old Tan asked.

"It was expensive at the beginning, because it was designed for our family alone, [-] sets. Now it is cheaper, many restaurants are using it, mass-produced, [-] sets." Wang Zheng replied.

"The ventilation design of your house is also reasonable, so that the oily fume does not overflow, and the guests cannot smell it."

"Hehe, to tell you the truth, it took a lot of effort to design the exhaust. The four sets of stoves are all separate, and they are placed in the front. They are not connected together against the wall like in the past, making a set of ventilation hoods. A large power wind cabinet will do.

It is unrealistic to install four sets of stoves and four wind hoods alone. It is okay to install fans, but it is also impossible to poke four holes in the wall.There are also oil fume purifiers, and four cannot be installed. "

"How did you solve it in the end?" Old Tan asked.

"Installing the exhaust can't solve it. Finally, I asked a professional to design it. It's actually simple. The smoke collection boxes on the four sets of stove hoods are a little longer, and they become a big smoke collection box at the position going out. Install a Hanging five point zero wind cabinet.

The flue goes out of the kitchen and climbs upstairs. This is the sixth floor of my house. There is a 200,000:[-] air cabinet on the roof. In front of the air cabinet is a purifier, all of which are muted.The whole set of exhaust is [-], which is not low. " Wang Zheng said.

"Well, it's really not low." Old Tan nodded.

"All the equipment in my house is custom-made, even the operating table freezer."

It was only then that Lao Tan noticed that the freezer behind the master was indeed different.Normal freezers have double doors, but this freezer has no doors, but drawers.

"A master cooks five dishes in our family. There are exactly six drawers in the freezer, five equipped raw materials, and one for small ingredients. The drawers are equivalent to a large crisper. Our family does not have a lotus table. The first thing the master does when he goes to work is to cut small ingredients. materials, move the plates, and then process semi-finished products. The chopping board is responsible for setting the stalls.

Our family deals in local dishes, and each dish has a specific tableware, no plate decoration is required, and the dishes are served directly on the booth, which eliminates the link of loading. "

It turned out to be the case.

(End of this chapter)