During the days when Feng Yifan came back, although Su Ji had resumed business and started cooking every evening like before, he actually had never actually cooked a banquet.

What is a banquet?

That would be to just go to a small restaurant and then order a table of dishes from a few friends and you can call it a banquet.

The banquet has a complete process, and there must be a fixed number of serving dishes, including the order of front and back on each dish, which must be considered to ensure a sense of hierarchy such as echoing the front and back.

Today, Zhuang Daozhong ordered twelve dishes, which were made of meat and vegetables, and there were also distinctions between cold and hot plates. This was the real banquet.

As a banquet, there must be a protagonist.

The protagonist of the twelve dishes ordered by Zhuang Daozhong is Sidaohe Fresh.

Although these four river foods are the protagonists, the order of serving is very particular. Otherwise, serving randomly will ruin the entire banquet.

Feng Yifan was slow in the kitchen, and he took Lin Ruifeng, a newly-entertained boy, and Zhuang Zhebin, who was not very proficient in this table of banquets tonight.

After some busy schedule, Feng Yifan first asked two cold dishes, crystal meat and three cold strips.

Feng Yifan used three-silk cold-salted silk: chicken shredded cucumber shredded, and dried shredded.

The shredded chicken is a wisp of cooked chicken breasts that are torn into strands by hand.

Cut the cucumber into thin strips and blanch it with salt water, and then rinse it with ice water.

Dried shreds are cut into thin strips with dried white tofu with large boiled shreds, and then boil them in large boiled shreds, and simmer them in stock.

Place three shreds on the plate and pour the prepared sauce four circles along the edge of the plate. Place the minced garlic on the top, heat it with peanut oil and sesame oil, sprinkle it on the minced garlic. After the aroma comes out, add some coriander.

Lin Ruifeng and Zhuang Zhebin, who were standing aside, were really surprised.

Among the two cold dishes, the crystal meat had already taken the limelight, but Feng Yifan's seemingly simple cold dishes actually snatched back some of the limelight and made a difference.

After Feng Yifan finished the work, he said to Lin Ruifeng: "Okay, Xiaolin serves the dishes first."

Lin Ruifeng came to his senses and responded, placed the two cold dishes on a tray, and quickly went out to serve the dishes with these two cold dishes.

In the restaurant, Zhuang Daozhong had already invited everyone to sit down, and the children were all sitting around the table, and the parents also sat down together.

Li Feier, who rushed over, was still complaining to her husband: "What's wrong with you? You have come to Su Ji for a few meals? You go to other people's food every day, but you haven't seen you learn a few dishes to go home to make."

Yang Zhiyi said to his wife helplessly: "My wife, today is really an accident. Grandpa Zhuang wants to invite our Xixi."

Li Feier quietly pinched her husband and whispered: "You will use your daughter as an excuse. Since you are invited by Xixi, you didn't say that you would go home to cook for me. After dinner, we will come to pick up our daughter?"

Yang Zhiyi was speechless and could only whisper: "Okay, my wife, I promise to take the time to learn a few home-cooked dishes."

Zhang Zhuangzhuang, who stayed for the first time, sat with three little girls, and was actually a little embarrassed.

Zhang Zhuangzhuang's father was also a little restrained: "I have heard that Su Ji Cuisine tastes good. Today I really asked my son's clothes. I would like to thank Mr. Zhuang for making you spend money."

When Yang Zhiyi heard Zhang Zhuangzhuang's father speak, he immediately escaped from his wife's hand and said to him with a smile: "Dad Zhuangzhuang, if you taste Ruoruo's father's food, you will know that it is really delicious."

As for Chen Yaofei's grandparents, they were naturally chatting with Zhuang Daozhong, Su Jinrong, Lu Cuiling, and several elderly people.

When I learned about Zhuang Daozhong's identity, Grandma Chen Yaofei was a little surprised and said, "So you are the one in the shopkeeper's restaurant. You are really disrespectful. When I was young, I had a shopkeeper's dish with my parents once."

This past memory also gives everyone a further understanding of Zhuang Daozhong and the shopkeeper restaurant behind him.

Yang Zhiyi was stunned when he heard this and said to his wife in a low voice: "I really didn't expect that the head of such a famous private restaurant in Beijing was actually Master Su Ji, and he was just Su Ji's assistant back then."

Li Feier whispered to her husband: "Su Ji was really awesome at the time. I have also checked a lot of information to do the old street program recently. It is said that two generations of chefs in Su Ji participated in state banquets."

Sitting on the other side of Yang Zhiyi, Zhang Zhuangzhuang's father heard it and couldn't help but come over and say, "Is it so powerful?"

Just at this moment, Lin Ruifeng came out with a tray and served two cold dishes.

"Come on, crystal meat, cold-sauce three shreds."

Seeing Lin Ruifeng coming to serve the dishes, Su Ruoxi also came over and helped to arrange the two dishes symmetrically.

The crystal meat was placed on the dining table, and the three cold strips were placed on the side of the start.

After the two dishes came up, everyone's eyes were naturally attracted by the crystal clear, beautiful, and crystal-like crystal-like crystal meat.

Yang Zhiyi and Zhang Zhuangzhuang's father almost said in unison: "It's so beautiful."

Li Feier naturally took out her cell phone and wanted to take a picture of such beautiful crystal meat.

Zhuang Daozhong waited for Li Fei'er to take a photo and said with a smile: "Okay, the food is served, let's try it. The children can't wait. This is not a formal banquet, so there is no need to be restrained."

While saying that Zhuang Daozhong had already picked up crystal meat for the children.

Each of the four children was one by one, so naturally they all said thank you to the great-grandfather obediently.

Zhuang Daozhong did not go to eat the crystal meat, but instead waited for another cold three-scroll to turn around, and first picked up a chopstick and tasted the cold three-scroll to taste.

After taking a bite, Zhuang Daozhong immediately tasted the uniqueness of this dish.

The dried shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shredded shred

Especially the seasoning, slightly sweet and sour taste, is very appetizing, and it won’t feel that it’s thick, but it will make people start to look forward to the dishes that will come later.

It was such a seemingly simple cold dish that Zhuang Daozhong instantly gave Feng Yifan's style.

This is a work that only an independent private banquet chef can do.

Zhuang Daozhong put down his chopsticks and asked others to continue to taste it. He whispered to Su Jinrong: "Jinrong, your son-in-law is amazing, he is a big deal."

Su Jinrong was also fed by his daughter, so he naturally tasted the unique feature of the three-sweet cold sauce.

Hearing the praise from uncle, Su Jinrong smiled and nodded.

When I went on two cold dishes, Feng Yifan was also busy in the kitchen. Next were two fried vegetarian dishes, and the two fried vegetarian dishes were interspersed with fried river shrimps and a thick meat dish.
Chapter completed!