At the beginning of lunch, Su Liancheng ordered a bowl of three shrimp noodles for Meiru, and ordered a portion of yellow croaker noodles himself.

Mei Ru was also full of curiosity about the three shrimp noodles that Su Liancheng ordered for her.

After all, Mei Ru was once the secretary of Su Lanxin. She has tasted delicious food from all over the world with Su Lanxin. She has also heard Su Lanxin talk about many domestic foods, especially the foods in Jiangsu, Zhejiang, Huaiyang.

Among them, this three-prawn noodles was also a bowl of noodles that Su Lanxin had mentioned many times.

According to Su Lanxin, this bowl of noodles can only be eaten in the designated season.

If you miss the season, you can only taste it again in the next year.

Unlike Su Ji’s first sale of Sanzhang Noodles, it is now the beginning of the fifth month of the lunar calendar, which is the most suitable time for Sanzhang Noodles.

First of all, there are more shrimp roe at this time, and secondly, fresh shrimp will be more plump.

Today's fresh shrimps were also bought by Feng Yifan from the aquatic products store early in the morning.

The shrimp roe was specially found by the owner of the aquatic product store to peel it for Feng Yifan. The remaining green shrimp, shrimp brain and shrimp were bought and peeled out by Feng Yifan.

It can be said that the shrimp is very fresh, and Feng Yifan has completed the cooking preparations in advance.

After receiving the order, Feng Yifan immediately prepared in the kitchen.

The shrimps are first stir-fried in the pot, then put the shrimps and shrimp roe, and stir-fry evenly together, almost wrapping the shrimps and shrimp roe in the pot.

Then serve it in a small dish and put it together with the prepared soup noodles and present it to diners outside.

When the noodles came up, it was the first time Meiru saw this bowl of three shrimp noodles.

I often heard Su Lanxin mention this bowl of noodles in the past, saying how precious this bowl of noodles is, and how delicious the taste is.

But Meiru has never tasted it.

The main reason is that the three shrimp noodles can only be eaten from April to May of the lunar calendar every year, about one month.

Moreover, the three shrimp noodles that can be made are only available in some cities of the JAC generation.

Even Fujinglou has never made these three shrimp noodles again in recent years.

Su Liancheng acquired Fujinglou. After Tan Xueli brought the chef team to make three shrimp noodles, she was also unable to make three shrimp noodles because the chefs in the entire team had never eaten this bowl of noodles.

Now in the entire Huaicheng, only Su Ji can eat this bowl of "Hermes among the noodles".

Looking in front of me, the bowl was like a holding of silver hair in the clear water, with oil slightly rising among the flowers, and dots of green embellished them, which was really a bowl of clear and white noodles.

In the small dish next to it is a delicious orange-red shrimp with shrimp brains and shrimps on the surface.

This combination of bowls and plates really makes each other look so beautiful.

Mei Ru couldn't help but sigh, "I didn't expect that a bowl of noodles could be made so beautifully."

Su Liancheng smiled and said, "Have you never eaten it in Fujinglou? Apart from this bowl of three shrimp noodles, Fujinglou still has other noodles, and it should not be bad."

Mei Ru shook her head and said, "It's different. Look at the noodles one by one, it's so slender. When you look at it, you can hardly see any other colors except the noodles, the clear soup and chopped green onions. It's like a bowl of white noodles."

After hearing Mei Ru say this, Su Liancheng looked at it carefully, and then thought of the noodles from Fujinglou.

I have to say that if you really want to talk about it, the noodles in Fujinglou are indeed not as beautiful as Su Ji.

Moreover, Su Ji used Yifu noodles. The noodles were cooked and then fried, and then cooked, but the noodles in the bowl did not look greasy at all.

In comparison, the noodles in Fujinglou seem too ordinary and cannot be compared with the bowl of noodles in Su Ji.

Now Su Liancheng understands why there are fewer and fewer locals coming to Fujinglou.

It is really known that locals can eat more authentic local dishes in Suji than Fujinglou.

Meiru slowly put the toppings of the three shrimps into the bowl, then carefully stir the shrimp, shrimp roe, shrimp brain and noodles evenly, so that each noodles are covered with shrimp roe and shrimp brain.

Then, use chopsticks to pick up shrimp roe and shrimp brains, and wrap a fresh shrimp noodles.

After eating it in one bite, a very strong umami smell instantly exploded in the mouth.

The sweetness of the fresh shrimp, paired with a very light seasoning, really makes people feel extremely comfortable to eat.

Sucking, Meiru couldn't stop at all, and she ate all the noodles in the bowl one by one.

Su Liancheng watched Meiru finish eating the noodles, and then smiled and asked, "How is it? Didn't you order this bowl of three shrimp noodles wrong? In fact, there is a way to eat this three shrimp noodles. This way of eating it is, the shrimp, shrimp roe, and shrimp brain that you eat is more fresh and fragrant."

Mei Ru recalled it, put down the chopsticks in her hand and said, "This bowl of noodle soup is already great."

Su Liancheng smiled and said, "For the noodle soup, Su Ji should use shrimp soup to cook noodles to ensure that this bowl of soup and the three shrimp toppings can be matched."

As soon as Su Liancheng finished speaking, Feng Yifan, who came out to serve someone with a meal, took the sentence: "It's not bad, it's true that brother-in-law, you know how to eat."

Su Liancheng looked up at Feng Yifan with a smile on his face and said, "Why do you think I am managing a catering company now. If I don't even know how to eat, how can I manage it? But I really have to say that Su Ji's noodles are indeed a great one. These are no longer eaten in many places."

Feng Yifan immediately responded with a smile: "If you want to eat, you can come and eat at any time."

After saying this, he then said: "Many times people will say that as long as you do it with your heart, you will definitely be able to make delicious food. This is indeed not wrong, but the question is where is this intention used?

Have you really understood the evolution of an old dish that has been passed down for so many years? What I have learned or what I made in the past? Is the old method delicious? Or is the new method more in line with the taste of modern people?

So the key to being attentive is how to be attentive? Instead of just doing it well with your heart.”

When Feng Yifan said this, he did not lower his voice, nor did he come to Su Liancheng and the others to say it.

So his words made all the diners who were sitting in Su Ji now hear it.

After a brief silence in Su Ji, an old diner immediately applauded: "Okay, Chef Feng is right. You have to use your heart to the right place. You must first understand the true meaning of a dish, and then use your heart to use this heart to be considered as making good dishes with your heart."

Other diners also nodded, and everyone agreed with Feng Yifan's words.

Su Liancheng and Mei Ru looked at each other, and both of them thought it made sense.

Many times, it is not that the chef who cooks is not attentive, but because he has not used this attentiveness to the right place.

This is like cooking skills first and foremost, but in order to pursue efficiency, many chefs do not practice basic skills seriously, but instead focus on some clever means.

Perhaps for a period of time, some fresh things can attract some diners.

This is like some popular internet celebrity stores that attract many customers by relying on some eye-catching publicity.

But when the gimmick gradually faded away, many customers stopped going.

This cannot be said that they are not attentive, but that their intentions are not in the right direction.

Back to the taste of Suji dishes, every generation of Suji masters has to go through very rigorous basic practices and have to calm down and immerse themselves in the kitchen for many years.

Treat cooking as your lifelong pursuit, and only in this way can you endure this loneliness.

In the end, by drawing on the experience of the predecessors and some of my own performance, we can ensure that the taste of Lai Suji dishes is consistent and maintaining that unchanging original intention.

Feng Yifan can be said to have done a good job in this regard, so Su Jinrong is very satisfied with his son-in-law.

The old diners who came to Suji were also very satisfied with Feng Yifan's craftsmanship.

For some elderly diners, his skills have even surpassed Su Jinrong, but everyone will not say it in front of Su Jinrong.

After hearing Feng Yifan's words, Su Liancheng suddenly had a trace of enlightenment.

He seemed to understand why some chefs seemed to work very hard, but in the end they still couldn't make very delicious dishes.

Just like the chefs in Fujinglou nowadays, those chefs have been trained by the company for many years, have studied hard with Chen Wei, and have also obtained company assessment and certification.

Their performance in Fujinglou is difficult to satisfy Su Liancheng.

It’s not that they are not doing well, but that they work hard and work hard and are in the wrong direction.

Su Liancheng felt that although the chefs learned Chinese food from their fathers, many of them were abroad and made Chinese food for foreigners, and there was still something different from real Chinese food.

Thinking of this, Su Liancheng felt that it was a good thing to let Feng Yifan serve as the consultant.

Feng Yifan doesn’t need to teach them the basics of cooking, they just need to correct some of their cooking ideas.

From the perspective of Chinese people's pursuit of food, we should make food more in line with the tastes of Chinese people.

Feng Yifan naturally couldn't stay in the restaurant for a long time. After talking to everyone for a few words, he turned around and walked towards the kitchen. However, when he reached the stairs upstairs, he turned around and quickly walked upstairs.

Upstairs, three little girls were in the room, accompanied by grandma Chen Yaofei, and were lying on the bed to draw.

Feng Yifan stood at the door and looked inside. Seeing the three little girls drawing very seriously, he did not bother them. He thought about waiting for a while and then asking the children what they would eat for lunch.

He turned around and walked downstairs quickly, took the list written by Su Ruoxi, and then returned to the kitchen.

After entering the kitchen, Feng Yifan immediately began to prepare according to the order.

Lin Ruifeng came late today. It was not until the second round of diners' orders came up at noon that he stepped into Su Ji through the door of the kitchen.

When Feng Yifan saw his apprentice enter the door, he didn't ask any more questions and said directly: "Go and cook noodles quickly."

When Lin Ruifeng heard his master's words, he was stunned at first, and quickly washed his hands and changed his clothes. He walked to the big pot of cooking noodles and took over the work of cooking noodles on behalf of his master.

After ordering the third batch of food, Feng Yifan returned to look at his absent-minded apprentice.

"What's wrong? Judging from your appearance, what troubles are you in?"

Lin Ruifeng hesitated for a long time and finally said, "Master, my sister is coming back and I want to take my parents to her."

Feng Yifan heard his apprentice's words and thought for a while and said, "That's great. Uncle Lin and aunt are older. It's good to go to your sister to enjoy the happiness."

Lin Ruifeng responded: "Yes, I think it's good too, and I want my parents to take a break."

Feng Yifan asked strangely: "Then why are you frowning?"
To be continued...