MTL - Food: How Did I Become a Chef When I Set Up a Stall?-Chapter 256 Let's try him, unexpected results!

 Videos are constantly circulating on the Internet.

 Many people posted videos of Jiang Feng making West Lake vinegar fish in West Lake.

 Netizens were surprised when they saw such a picture.

  He is a chef after all, and there is no one else but him to set up a stall and challenge himself to make the famous delicacy West Lake Vinegar Fish.

 Because of Jiang Feng’s West Lake Vinegar Fish, the business of West Lake Vinegar Fish in Louwailou has deteriorated a lot.

 When guests come to eat at his place, they rarely order this dish.

 After all, the stall next door has delicious West Lake vinegar fish, so whoever comes to his house to eat it.

In addition, Jiang Feng’s stall also attracted the attention of the State Guesthouse.

State Guesthouse is a business restaurant next to the West Lake. The restaurant has a very good view. There are lotus flowers next to it when you eat. You can enjoy the beautiful view of the West Lake while eating.

The food in this restaurant is delicious. The only drawback is that it is expensive.

 For example, diving winter melon, one dish, six small pieces of winter melon, 60 yuan

 A small piece of winter melon costs 10 yuan

Pork ribs with plum sauce, one dish, three pieces of pork ribs, 100 pieces

 In total, a piece of ribs costs about 33 yuan.

 This is the price of the state guesthouse.

 But the food is really delicious, so many business people who are not short of money come here to eat.

The West Lake Vinegar Fish here is very popular, because the West Lake Vinegar Fish in the State Guesthouse has no fishy smell, tastes very refreshing, and can be steamed directly.

 But the price is also very high.

Now Jiang Feng suddenly started to set up a stall selling West Lake vinegar fish, and the taste was authentic, which made them a little bit at a loss.

Several chefs are discussing over there.

 “You can also make West Lake vinegar fish in the snack street? Do you believe it? I don’t believe it, it’s all hype on the Internet!”

“There are quite a few people posting videos, maybe they have some tricks up their sleeves.”

 “I don’t know how much I spent to buy traffic, I can’t trust anything on the Internet!”

“A small portion of West Lake Vinegar Fish costs 170 in our store, but he sells it for 48. How can it taste the same!”

“It’s just a matter of speculation, and the goods will come later.”

"But I heard that he opened the restaurant over there, and the signboard was all up."

“Internet celebrity restaurants, those who play with traffic, have little to do with us.”

 The chefs are not unanimous.

 Some people look down on it, some people find it interesting, and some people find it strange.

 There is a meeting here every Monday, and they just chatted like this after the meeting.

 At this time, chef Wu Kai said to another chef next to him, Sun Hu:

 “If you want to eat, ask someone to bring back two portions tomorrow.”

“Let’s try the West Lake vinegar fish he made and see if it’s authentic.”

Sun Hu thought it was unnecessary and replied: "It's not necessary."

Wu Kai thought for a while and said, "I just want to see if this stall owner is real or fake."

“It’s very popular online, but he didn’t open an account himself, which is quite strange.”

“It stands to reason that with his current reputation, he will definitely have many fans if he opens an account.”

 “What if what he cooks is really delicious.”

Hearing Wu Kai's words, Sun Hu also became curious.

 “Then let’s try his fish?”

“That’s what I think. Give it a try. The method of making it is fine after watching the video, but you have to try it to know whether it tastes good or not.”

 The chef next to him heard the conversation between the two and said:

“I’ll try it if I buy it. I don’t believe how delicious it can be!”

 “Now that you’ve said that, I want to try it too!”

We were discussing it casually, but after talking like this, we became very curious about the West Lake vinegar fish made by Jiang Feng.

 There are also many people who are curious.

Jiang Feng never cared much.

 It is easy to set up a stall selling West Lake vinegar fish.

 The main reason is that his stall time is short and there is no shortage of customers.

 Arrived at the snack street, set up the stall, finished cooking the fish, and left directly.

 So I have a lot of free time, and I can also take more time to rest.

Follow the cat, walk the dog, and read a book.

 Life is also full of fun.

 The next day, Jiang Feng went to the stall as usual.

 There are some differences between today and yesterday.

 He prepared a lot of smaller disposable dinner plates.

 When the stewed grass carp is taken out, the fish will be divided into three parts with a knife, and each part only has a piece of good fish belly.

 This way the needs of more guests can be met.

To make West Lake Vinegar Fish as a snack, I have to thank the diners yesterday for their suggestion.

 A small portion of West Lake Vinegar Fish costs RMB 20. It is made from fresh and high-quality grass carp meat and is cooked on-site. The entire production process is displayed without hiding anything.

Stalls like this are indeed rare.

●Today is the same as the previous days, business is booming as usual.

At this moment, a young apprentice was waiting in line, waiting to buy Jiang Feng’s West Lake vinegar fish.

This apprentice came from the Business Restaurant State Guesthouse. The chefs there wanted to know whether Jiang Feng's level was true or not, so they asked the apprentice to come and take a copy back.

Jiang Feng has a great reputation. He is also a chef and always wants to try the real thing. They will not publicize it. Whether it is delicious or not is just a topic of discussion in daily life.

State Guesthouse has a great reputation in West Lake. The food is delicious but expensive.

Jiang Feng’s Jiangyue Tai takes a people-friendly approach. In view of the geographical location of West Lake, the price will be slightly more expensive, but it is still within the acceptable range of ordinary people.

Soon, the apprentice bought a portion of West Lake Vinegar Fish. What he bought was a whole portion, which was half a fish.

He carried the West Lake vinegar fish and rode an electric bike and hurried back to the kitchen of the State Guesthouse.

 It is exactly two o'clock in the afternoon, and the kitchen is not very busy.

Wu Kai and Sun Hu saw the apprentice coming in and immediately asked:

 “How’s it going? Did you buy it?”

The apprentice was carrying a bag and said hurriedly:

“Master, I bought it and it’s still fresh!”

With that said, the apprentice put the bag on the table and opened it.

 West Lake Vinegar Fish is placed in a box. Once the box is opened, the exquisite West Lake Vinegar Fish is in front of everyone’s eyes.

Wu Kai and Sun Hu both came over, and two chefs also gathered around to take a look.

Someone asked out of curiosity:

“Is this the West Lake Fish in Vinegar made by the stall owner?”

 “He is indeed popular, and all my friends around me are saying it.”

“The fish looks pretty good, but I don’t know how it tastes.”

“Did he make this West Lake Vinegar Fish? Are the comments online that praise him true or false?”

 The West Lake vinegar fish in the box is very beautiful. The fish meat is tender white and delicious to the naked eye.

 The juice shows a crystal red color, rich and crystal clear.

 It means that when making the sauce, the chef controls the heat and strength very well, allowing the cornstarch to melt into the sweet and sour sauce little by little, so that such an effect can be achieved.

From the outside, there is nothing wrong with this West Lake vinegar fish.

 It’s not an exaggeration to even say it’s excellent.

The chefs at the State Guesthouse didn't deliberately try to get into trouble, they were just purely curious about Jiang Feng's cooking skills.

 “It looks pretty good.”

Wu Kai said something, then he picked up a piece of fish covered in juice with his chopsticks and ate it.

 After taking the fish into his mouth, he carefully tasted the taste of the fish.

Chef Sun Hu also picked up his chopsticks and took a bite.

There were two other chefs who also tasted the food.

This West Lake Vinegar Fish is placed in a disposable tin foil box and looks like an ordinary takeaway.

The West Lake vinegar fish served at the State Guesthouse is placed on a delicate plate with blue and white glaze patterns on it.

Although the environment is different, the taste is all exquisite.

Even Jiang Feng’s West Lake Vinegar Fish is even better.

Several chefs tasted the taste of West Lake vinegar fish. The apprentice next to them felt itchy and did not dare to eat it, so they could only wait for the answer quietly.

The apprentice is not saying that he wants to eat West Lake Vinegar Fish. After all, he makes it every day and is already tired of it. He just wants to know whether it tastes good or not. He wants to know whether Jiang Feng, who is popular on the Internet, is Li Kui or Li Gui.

 After a while, Wu Kai swallowed the fish meat, clicked his tongue, and commented:

“It’s really good. The juice is very authentic, with just the right amount of sweetness and sourness.”

　　　“It’s quite powerful.”

“Also, the fish he chose does not have a trace of earthy smell. This cannot be removed by removing the smell. The raw material must be the grass carp from the reservoir.”

 “Have real ability.”

 We are all peers after all, so we can’t boast too much.

In fact, Wu Kai felt that the West Lake Vinegar Fish made by Jiang Feng was very delicious, even better than their West Lake Vinegar Fish.

Sun Hu also said:

 “Well, it’s pretty good and authentic.”

“It seems that the news on the Internet is true.”

“Actually, if it wasn’t delicious, it would have been exposed long ago and it wouldn’t be so popular.”

Several people make West Lake vinegar fish every day and have eaten it many times, so if you just take a bite, you can know the quality of this West Lake vinegar fish.

 Simply put: you can’t fault it.

　A few people nodded tacitly.

 At this time, a person suddenly said:

“He opened his own Jiangyuetai Restaurant, and the chefs are paid very well. I have learned about his Shandong and Sichuan restaurants, and they all employ chefs and have very good benefits.”

“And the Jiangyue Tai restaurant by the West Lake has posted a recruitment notice. Any experienced chef can apply. I think the pay is pretty good.”

It’s generally normal to talk about this topic in restaurants.

 But just don’t let the executive chef hear.

 After all, the executive chef is a manager, and he definitely doesn’t want his people to change jobs.

Moreover, the two hotels are so close to each other, so it wouldn’t look good to change jobs there.

 But the kitchen is often not that simple. Some chefs are skilled, but they are not of the same mind as the executive chef, and they definitely want to leave for a place with better pay.

Perhaps these people also have chef friends, and these chef friends want to find jobs in good restaurants. They can also inform Jiang Yuetai of the job application information.

 So, everyone always talks a lot about welfare benefits.

The West Lake vinegar fish on the table was quickly eaten up.

 The chefs took two more bites on a whim, and the apprentices also took the opportunity to taste it. In the end, only a few fish bones were left.

They no longer question Jiang Feng’s strength.

 He turned to talk about Jiang Feng's restaurant.

 After all, a real chef is the owner, and he also pays special attention to the training of chefs. Such a restaurant is very attractive to them. (End of chapter)