The elderly in the tour group were chatting while waiting for their orders to serve.

Some old people quietly gathered together to talk about whether the photos on Suji menu would be exactly the same as the ones they looked at when they were on the table.

"You said, will the beautiful noodles on the menu be exactly the same as on the menu after they are actually served?"

"This should be different, right?"

"Why is it different?"

"You think, when the menu is made, it will definitely be the most standard bowl of noodles to make. However, when it is open, there are so many people and so many noodles with different toppings that need to be served in time. Where can I have so much time to put them on? So it will definitely be different."

"I agree with Lao Sun's words. I also think that it's not that I don't believe in Chef Feng's skills. It's true that there are so many people, so I'm afraid it's too late to put it out."

"Then you still don't believe in Chef Feng's craftsmanship, I don't believe it. I think Chef Feng's craftsmanship is trustworthy."

Another old man said: "Chef Feng's craftsmanship is trustworthy, but what about the others?"

After saying this, the old man who originally supported him was a little confused.

Just as the old people were talking, the first batch of noodles had already been put out of the pot, and the waiter began to deliver noodles to each guest according to the license plate.

When the noodles were delivered to the elderly in the tour group, the group of elderly people were speechless.

Each bowl of noodles is really exactly the same as the photos on the menu.

Every serving is very exquisite.

Maybe some toppings are placed in different positions, but generally speaking, they are really consistent with the photos on the menu.

Even if you compare the menu, especially if you first block the menu and then slowly open it, it will give people the feeling that it is directly brought out from the menu.

The old man was stunned for a long time, but finally sighed with deep admiration.

"Awesome, really awesome."

"Yes, it's really amazing to be able to maintain such a finished product while rushing like this."

"It seems that every chef Feng's kitchen is a very powerful chef."

...

At this time, an old man shouted to the kitchen: "Chef Feng, I think your skills can be at a state banquet."

The young man was eating at the table next door while watching the video. When he heard the old man's words, he immediately agreed.

"That's right, Chef Feng, as soon as your "Three-Head Banquet" was released, plus these toppings, it feels like it can sweep the domestic cooking industry.

No, even foreigners can sweep away.”

The companion next to him smiled and said, "Yes, sweep the world."

After hearing this, Feng Yifan walked to the kitchen, smiled and clasped his fists to everyone and said, "Thank you everyone for your praise. Our Su Ji and Ruo restaurant is just a small restaurant, so we can't compete for any state banquet."

Hearing Feng Yifan's words, everyone present said that he was too modest.

A young man who was watching the video about the Santou Banquet said: "Chef Feng, you are really too modest. No one in the country can do this Santou Banquet alone. I think you can definitely become a chef at the state banquet just by just this table of banquets."

While speaking, the young man raised his cell phone and shines the video he was watching.

Feng Yifan smiled and said, "In fact, some chefs in ordinary restaurants and restaurants may not be able to do "Three Heads Banquet" nowadays, but the chefs of state banquets and some chefs of top restaurants should still be able to do it."

Feng Yifan was right about this. After all, grandpa Su Quansheng was the master of state banquets.

Before returning to run Su Ji, he also brought a lot of people at the state banquet.

So some chefs at state banquets, as well as those who retreated from state banquets and entered top hotels, will do more or less.

However, to be honest, those chefs who have followed their grandfather Su Quansheng may not be able to do better or more authentically than Feng Yifan.

At this time, an old man suddenly said, "Chef Feng, I think you should set the standard for the Santou Banquet. What dishes should the Santou Banquet be served with? Will there be any changes? These should establish a standard, which can help many people understand Santou Banquet better."

The old man's words reminded Feng Yifan at once.

He has the intention to establish a domestic restaurant standard rating, but he has always been a little confused about where to start?

And he always felt that his reputation in China might not be enough.

If you rashly take the lead in proposing a standard rating for a domestic restaurant, it will be questioned by many people.

But now the old man gave Feng Yifan another direction.

He can start by determining the standards for the three-head feast.

This is a test of the waters. You can try to see some popularization processes and test some subsequent standard ratings.

Moreover, now Feng Yifan is the only one who can complete the three-headed banquet in China, so no one will question it.

Thinking of this, Feng Yifan said to the old man: "Uncle, thank you, your idea has indeed inspired me."

Hearing this, the old man also smiled and said, "Hahaha, we are still looking forward to Chef Feng's standards."

Feng Yifan also smiled and said, "Okay, my kitchen team and I will work hard."

Next, Feng Yifan and the others continued to be busy in the kitchen.

The elderly people in the tour group tasted Su Ji's noodles and some side dishes provided by Su Ji at noon, and they were also full of praise.

Especially some noodles and side dishes in Suji will be adjusted according to the taste of the guests, which makes the elderly on the tour group feel as delicious as they are when they return home.

"I really didn't expect that I could taste the taste of home in Suji."

"Yes, when I eat this bowl of noodles, I feel like I'm back home and eating my old mother once made hand-rolled noodles for me."

"It should be when we order food. The waiter would ask us some taste preferences and tell Chef Feng, and then they made some adjustments in the kitchen."

"This is really rare. I didn't expect that in such a restaurant, in such a hurry, there is still time to make such adjustments according to our different tastes and preferences."

...

In fact, the elderly in the tour group did not know that all this was done after several months of training.

In addition, Su Ji strictly controls the number of guests entering each wave to achieve taste adjustments.

Of course, if you buy it from the Lin Family Shop next door, most of the taste will be unified and will not be adjusted according to your personal taste.

However, Feng Yifan also made a balanced mix of the tastes next door based on the tastes of many local customers.

Because most of the takeaways are local guests, it is still easy to mix the appropriate flavor according to most locals' taste preferences.

Su Ji is still very busy at noon. Because of the last day of the three-day New Year's Day holiday, tourists made a special trip to come to Su Ji to taste the noodles and side dishes here before leaving Huaicheng.

Feng Yifan naturally adjusted his time slightly, and extended his business hours to four o'clock in the afternoon.

After seeing off the last wave of guests, Su Ji felt very tired, both in the kitchen and the waiter of the hall.

Even the three little girls Feng Ruoru, Yang Xiaoxi and Chen Yaofei have all returned after taking a nap.

The business was finally closed at noon, and everyone couldn't help but cheer.

Feng Ruoru, Yang Xiaoxi and Chen Yaofei saw that everyone was tired and couldn't help cheering, so they quickly encouraged everyone.

"Come on, everyone."

"Come on."

"Everyone is so great, come on together."

Come on, there are three little cuties, but smiles suddenly appear on everyone's tired faces. It can be said that the atmosphere suddenly becomes happy.

Feng Yifan clapped his hands to attract everyone's attention, and then said seriously: "There is one thing that I think everyone is part of Su Ji, so when I make a decision, I should tell you."

Then, Feng Yifan expressed his thoughts.

"I plan to use the Santou Banquet as a standard. If someone asks people to mention the Santou Banquet in the future, they will definitely think of our Su Ji, and let everyone know that the Santou Banquet is the most authentic thing. So, I decided to improve the Santou Banquet a little bit."

When Shi Jiahui heard Feng Yifan say that he wanted to improve it, she couldn't help but want Su Jinrong to look over.

You know, Su Ji’s three-headed banquet was passed down from Su Quansheng. Feng Yifan said in front of Su Jinrong that he wanted to improve it, which was indeed a bit like he was going to deviate from the training.

However, Su Jinrong did not interfere too much, but quietly waited for Feng Yifan's words to come.

Feng Yifan also looked at his father-in-law, and when he saw that his father-in-law's face was calm, he continued to say.

"Before, didn't we have four seasons and four banquets? It was designed based on the four seasons lion heads and was designed around the different lion heads in the four seasons.

My idea is to combine the four-season lion head banquet with the three-season banquet. In the next time, we will make some improvements and cook with the Suzao soup developed by my father-in-law and I. In this way, the three-season banquet can be made into different seasons, and each season must have seasonal characteristics."

Feng Yifan's words shocked everyone present.

Su Jinrong didn't expect that his son-in-law was so bold. The key was that his son-in-law's bold idea was indeed a very good design.

Originally, the three-head banquet was indeed not easy to integrate the four-season banquet, because the method of chopping and roasting the whole pig's head and dismantling the stewed silver carp head is relatively fixed.

But because of Su Ji, Su Zaotang, which was cracked by Feng Yifan and Su Jinrong.

Suzao Soup is different in four seasons, so you can use Suzao Soup to make roasted pork heads with different seasons.

As for the disassembled silver carp head, it is also OK, and it is matched with fish heads from different ingredients from all seasons.

In this way, four different three-head banquets can be made in four seasons.

After Feng Yifan finished speaking his thoughts, he still asked his father-in-law very respectfully: "Dad, do you think my idea is feasible?"

After hearing Feng Yifan's question, everyone's eyes were also focused on Su Jinrong.
To be continued...