Seeing Feng Yifan finally accepted the house deed, the three old men laughed with relief.

Lu Xiyu said, "Yifan, today's three-head banquet is a feast. You didn't even conduct very strong publicity in advance. I really wish you shouldn't have it."

Quan Chengping also said: "Yes, Yifan, you should notify us in advance, so we can promote your page in the magazine in advance."

Feng Yifan smiled and said, "Uncle, grandpa, the reason why I didn't say it in advance is that I don't want to be too big of a fanfare, because it's not a good thing to be too flamboyant. Moreover, if we attract too many people, our small restaurant will not receive so many people."

Lu Xichun agreed more: "Well, it shouldn't be too ostentatious."

Feng Yifan said again: "Originally, the Santou Banquet was mainly to invite all relatives and friends to come. However, because of some rumors on the Internet, I asked the TV station to make videos with my friends to come to shoot on the spot, but it was not for promotion."

Lu Xiyu said: "However, the two trailers you took before have really attracted a lot of people."

Feng Yifan smiled and said, "There shouldn't be many people, after all, we have a tight release time."

Feng Yifan still had some control over this. He did not let Li Feier and Meng Shitong come to shoot and promote it in advance, but instead filmed and released videos when New Year's Day approached.

In fact, I don’t want to attract too many people to prevent him from receiving so many people by then.

Feng Yifan said again: "However, because my father-in-law's senior brothers came over and some other people's help, we can receive a lot of people now. So in the evening, we will try our best to receive them. If we can't receive them, we will naturally not force ourselves."

The three old men also nodded, Quan Chengping said: "Do your best, Yifan, you are indeed very mature."

Lu Xiyu smiled and said, "Of course, Yifan has also been abroad. From the first time I saw Yifan, I felt that he had a very calm and mature feeling, which is great."

Lu Xichun also said: "Yifan, grandpa didn't expect that there would be an excellent grandson like you. Work hard, and I believe you will be able to achieve your ideal."

Feng Yifan said: "Thank you grandpa. Actually, I don't have too many lofty ideals. I just want to run my father-in-law's restaurant well and then take good care of my family. During my four or five years abroad, I have indeed felt guilty about my wife and daughter. Now it's time to make up for them."

When my uncle heard this, my uncle suddenly asked, "By the way, are your children and Ruoxi about to be born?"

Feng Yifan shook his head and said, "It's still early, it's only six months now."

The three old men also nodded to express their understanding.

Then, grandpa said, "Okay, let's go downstairs. Yifan, you have put this thing away. You don't have to tell your mother for the time being, let's talk about it later."

Feng Yifan nodded and said, "Okay, grandpa, uncle, and uncle, let's go downstairs."

Accompanying the three old men downstairs, Feng Yifan also arranged for the three old men to sit down and gave them some refreshments.

The three old men sat with Zhuang Daozhong and others, and naturally started chatting with Zhuang Daozhong.

Lu Xiyu and Quan Chengping still have a certain understanding of Zhuang Daozhong and know that he is a truly master in the domestic chef industry.

Lu Xi'er looked at the busy people in the kitchen and asked Zhuang Daozhong directly: "Brother Zhuang, do you think Yifan here can be called a top restaurant in China now?"

When Zhuang Daozhong heard this, he looked at Lu Xiyu, thought for a while and shook his head, saying, "If you just talk about craftsmanship, Yifan can indeed be called the top in China, but top restaurants not only require craftsmanship, but many other places also need to keep up."

Quan Chengping asked, "Oh? So, Brother Zhuang, do you think that a top restaurant still needs the corresponding location and decoration?"

Zhuang Daozhong nodded: "Maybe, from the perspective of food alone, it is natural to achieve color, fragrance, taste, and form. But as a restaurant, it must still be considered some surrounding environmental factors. In fact, whether it is Su Ji or Ruo Restaurant, it is somewhat restricted by geographical location."

Zhuang Daozhong's words made everyone present deeply agree with it.

Everyone, including Su Lanxin, knows that Su Ji is indeed restricted by certain geographical locations.

Perhaps the ancient street where Su Ji and Ruo restaurants are located does have its sense of age.

Now that the ancient street has been renovated, it can be regarded as a characteristic pedestrian street in Huaicheng.

But Su Ji and Ruo Restaurant is on the ancient street, or should be said to be in Huaicheng, but it is still subject to many restrictions.

Everyone thinks that if Su Ji and Ruo Restaurant were in some big cities, they would probably have gained greater popularity.

With Feng Yifan's craftsmanship, he may become a truly top restaurant, and he can become more high-end, attract more high-end diners and receive more praise.

However, Zhuang Daozhong continued: "However, Su Ji and Ruo restaurants that stay in Huaicheng also have their advantages.

That is where, far away from the many troubles of big cities, Yifan and the others can calm down, focus more on the dishes, and create more delicious food. This should be a good thing for us diners."

As soon as Zhuang Daozhong said this, everyone laughed happily again.

At this time, everyone was smiling and looking at the busy group of people in the kitchen.

Zhuang Dao also looked at it carefully for a while, his great-grandson and the young men who were left in the kitchen by the new ones.

It can be seen that several young people are working very hard to show themselves, but in Zhuang Daozhong's appearance, several people have used too much force a little bit.

Because they are in the kitchen, they are often a little redundant.

Instead of looking forward to doing some chores in the kitchen, it is better to come out and help greet relatives and friends who sat down in Su Ji while the waiter has not yet started work.

Several young people didn't notice this and were still swaying on the edge of the kitchen.

Every time there is something, even if it is just a small job, several people will try to do it.

It's natural, because several people will rush to do it and want to show themselves, but they can't do a little bit of work well.

After a period of chaos, several people seemed to have never noticed the problem.

Zhuang Daozhong kept shaking his head as he looked at it, feeling that the young people really didn't know how to work hard.

When Zhuang Daozhong shook his head and felt regretful, among the young people, Shi Tao seemed to suddenly find a problem.

As a result, Shi Tao was the first to wake up and remember that he was still a waiter now, so he took the initiative to withdraw from the kitchen and began to help greet relatives and friends at each table in Su Ji's restaurant, add water to everyone's cups, or help take out snacks and add snacks to everyone's plates.

Shi Tao has also won unanimous praise from relatives and friends in this busy life.

Su Lanxin looked at Shi Tao and said, "It should be the son of Jiahui's family, right?"

Zhuang Daozhong said: "Yes, Shi Jinbin's grandson and the son of Jiahui's family."

Su Lanxin looked at it again and said, "I didn't expect it to be so big."

Zhuang Daozhong smiled and said, "Among your father's apprentice, Shi Jinbin was considered to be relatively old, and he had already gotten married before he came to Suji to apply for apprenticeship. You should remember Jiahui at that time. She and her mother have come to Suji several times."

Su Lanxin nodded: "I remember that Jiahui was like a little sister at that time, and I often took her to play with her."

Zhuang Daozhong said: "Do you suddenly feel that you get old in the blink of an eye? Many things seem to be yesterday, but now you see that the little sister who used to be has grown up long ago, and even her son is so old now."

Su Lanxin said: "Yes, uncle, I am really grateful for your care in the capital those years."

Zhuang Daozhong said: "You're welcome. Since Senior Brother Su made a special trip to call me, I will naturally take care of you."

Su Lanxin was a little surprised when she heard this: "Uncle Master, are you saying that my dad called you at that time?"

Zhuang Daozhong nodded and said, "Yes, not long after you arrived in the capital, I received a call from your father, telling me that you went to the capital, hoping that I could help take care of you, and also let me give his apprentices a chance, so you can have the opportunity to enter the Red Maple Hotel and open a store later."

Su Lanxin understood at this time, even though she had a quarrel with her father.

But in fact, my father might have been very angry at the time, but afterwards, my father still cared about them very much.

He also made a special trip to call Zhuang Daozhong and asked Zhuang Daozhong to help take care of them in the capital.

The more news he learned, the more guilt Su Lanxin felt towards her father.

Zhuang Daozhong understood Su Lanxin's mood and sighed and comforted: "Lanxin, don't think about the past. I think if Senior Brother Su is still alive, I don't want you to always live in guilt. Besides, everything that Su Ji is now must be what Senior Brother is willing to see."

Although Su Lanxin responded, her tears still couldn't stop flowing down.

Seeing this, Zhuang Daozhong handed Su Lanxin a tissue.

Pei Caiyun continued to persuade her.

"Lan Xin, don't cry. I think Uncle Quan Sheng is like what Mr. Zhuang said. I hope to see you come back to Su Ji. Now Su Ji is also well managed, Uncle Quan Sheng is definitely satisfied."

Zhuang Daozhong said at this time: "Maybe you will feel that the process of snatching the old plaque will seem a little too much, but think about it from another perspective. If you hadn't come back to snatching the old plaque, maybe Su Ji wouldn't have had the same scene as you are now.

Without your compulsion, Yifan might not be able to show his current talent. Perhaps it was arranged by Senior Brother Su Youzhi."

Su Lanxin was stunned by what Zhuang Daozhong said.

Pei Caiyun also helped and said, "Maybe it really is the same as Uncle Zhuang said. Everything is a test arranged by Uncle Quan Sheng in the spring. I want to see if Yifan can support Su Ji."

Zhuang Daozhong looked at Feng Yifan, who was busy coordinating everyone while he was busy, sighed: "Yifan is indeed very powerful. He is a real chef, not only because of his own outstanding abilities, but more importantly, he knows how to arrange other people's work."

Whether it is Zhuang Daozhong or Su Lanxin, they naturally know that this is important in the kitchen.

A chef in the kitchen is like a conductor in the kitchen.

Not only do you have to do your own thing well, but you also have to be able to command and dispatch everyone in the kitchen.

Being able to arrange the kitchen properly so that everyone can perform their own duties and give full play to their personal characteristics is what a chef should do.

Especially for top chefs like Feng Yifan, he is able to mobilize everyone's abilities.

For example, under his arrangement, the kitchen seemed to be divided into two groups: Shi Jiahui and Katherine, but in fact the two groups would cross each other and make up for each other's work.

Often under Feng Yifan's mobilization, both groups of people will participate in certain dishes when needed.

More importantly, Feng Yifan can always exert his ability.

Because he knows very well what is the limit of everyone's ability?

So everyone in the kitchen has a kind of thing. They are not independent of the kitchen, and they are also a very important part of the kitchen.

This motivates everyone's enthusiasm. The kitchen is indeed very busy, but everyone will not feel any unhappiness.

Because when enthusiasm is mobilized, even if it is very hard, everyone will still be happy to work hard.

As time goes by, Feng Yifan has asked everyone to deal with all three pigs.

There are many ways to make this, from very traditional braised small stews, but some very Western smoky recipes, to dishes such as grilled pork chops, as well as suzao elbows, chess pieces and pig trotters and other dishes.
To be continued...