After nearly an hour of preparation, Su Ji’s kitchen was basically ready, and the lobby on the first floor was already arranged.

Feng Yifan summoned everyone again and said seriously: "Okay, tonight will be the time when our Su Ji is truly famous. We must use our skills to prove to everyone that Su Ji is not just that bowl of noodles."

Everyone looked serious and nodded in agreement.

Feng Yifan said again: "Let us work together to dedicate our true and attentive food and services to every diner, so that they can laugh out loud in the food, come on."

Everyone responded immediately: "Come on."

Feng Ruoruo, Yang Xiaoxi and Chen Yaofei all raised their fists and shouted with the adults: "Come on."

Feng Yifan was very satisfied, with a smile on his face, walked out of the kitchen, walked to Su Ji's door, grabbed Su Ji's inner door with both hands, and opened Su Ji's door with one hand.

There are already many people gathering in front of the door on the ancient street outside the door.

Everyone came for Su Ji, and they wanted to taste Su Ji's dishes in the evening.

Feng Yifan walked out the door and once again bowed to the crowd outside the door.

"Thank you for your visit. Su Ji is recognized by you and being so popular with everyone. It is really a blessing for us Su Ji. Here I am very grateful to every friend who supports Su Ji.

Tonight is the real official cooking business of Suji. We have prepared the dishes for the evening, but because the store is indeed limited, everyone may still be queued up. I would like to ask you to understand more.

Finally, please rest assured that Su Ji’s dishes will always be kept at their level so that everyone can enjoy the happiness brought to everyone by the delicious food.”

After hearing Feng Yifan's words, the crowd in front of the door burst into thunder and applause.

Then Feng Yifan asked the two tables of guests who booked the private room on the second floor to enter the door first.

Then, the others in front of the door lined up and let the guests enter Suji one by one according to each table.

The three little girls Feng Ruoruo, Yang Xiaoxi and Chen Yaofei were guided by everyone outside to queue up under Su Liancheng and Fang Lin.

"Please queue up well, don't hook up."

"Please queue well, good kids should line up well."

"Yes, good kids will queue up well, and adults should queue up well. Don't worry, Dad Feng will definitely let everyone eat it."

It is naturally different from the morning. Most of the dinner comes with at least a family of three, or three or two friends.

After all, Su Ji was a serious banquet at night, which would be very different from the noodles fried rice at noon.

So at night, there were a lot of people in front of the door, but in fact, there were not so many people actually queuing up.

Many people come here at night, and they just look at it, take photos, and check in.

Of course, there are also some people who want to wait for the diners to come in and ask if the order is worth it after they have eaten at Suji for this evening meal?

The first batch of guests entered the restaurant, and the door was temporarily blocked, preventing the remaining people from entering.

Chen Xu and Luo Yu quickly brought out the snacks and asked the three little girls Feng Ruoruo, Yang Xiaoxi and Chen Yaofei to distribute them to the guests lined up behind.

This scene was seen by the guest who had already entered Su Ji and sat down, and I couldn't help but feel a little regretful.

"Oh, I would have lined up so I could lead the snacks given by the bosses."

"It's true that I forgot this and just thought about getting in the door first."

"Hahaha, OK, don't want to take everything, just prepare the order first. I'm lucky to be able to taste Su Ji's dishes first."

When the first batch of customers have sat down to order food, when the careful customers look at the kitchen, they will find that Feng Yifan is not seen in Su Ji's kitchen.

Because Feng Yifan was in the restaurant next door, the guests here had already arrived at the evening.

When ordering the dishes next door, Feng Yifan also came here to greet him first.

"Welcome to Ruo Restaurant. We still have two set meals tonight, and today there will be some snails from Boliangdi. If you need it, you can tell the waiter to add more meals when ordering."

I heard that if there are snails in the restaurant, some diners who know more about Western food are starting to look forward to it.

Diners here also started ordering food one after another, and Feng Yifan went to Su Ji next door to take a look.

There was a table of orders here. He quickly glanced at the menu. The other party ordered the classic squirrel mandarin fish and rosy eel paste, and also ordered two portions of crab noodles and lion heads. It can be seen that this should be a diner for two people.

After glanced at the menu, Feng Yifan asked the waiter who was in charge of ordering to ask about the other party’s taste preferences.

The waiter also went to inquire and quickly reported it to Feng Yifan.

This is a couple. The men have a strong taste and the girls have a slightly lighter taste, but girls prefer sweeter ones.

After hearing this, Feng Yifan probably had a plan, and then began to prepare two dishes in the kitchen.

Usually, in many restaurants, in order to ensure the speed of serving squirrel mandarin fish, the fish may be fryed in advance and ready.

But in Suji, the fish must be fresh, and it is now killed after the customer orders.

This not only requires the chef's speed, but also tests a chef's knife skills.

Therefore, Feng Yifan decided that he would take action personally for the first time.

The process of killing fish is extremely quick and neat. Slaughtering and cleaning up the fish is almost done in one go.

Not to mention Lin Ruifeng, Ma Xiaolong and Ning Cheng were a little surprised to see it.

Even Shi Jiahui and his three senior brothers were shocked.

After cleaning it, Feng Yifan first cut off the fish head and then cut off the gills.

Then the middle bone of the fish is removed, but the tail part cannot be cut off.

This is also a very test of knife skills.

If the technology is not mature, half of it will be left in the tail part to prevent it from being broken later, which will make it unsightly when placing the plate.

But if a chef is good at knife skills, he can just keep running around at the tail.

Feng Yifan is naturally the chef with good knife skills.

He quickly picked out the fish bones, and the tail part was connected with two very perfect fish meat.

Next is to use a flower knife to make the fish meat.

This is also a technical job, because both fish meat needs to be frosted, and the direction of the blades on both sides must be ensured to be different, but the cut parts are basically the same to ensure beauty.

And Feng Yifan once again showed everyone his knife skills.

Because in front of everyone, his speed of stabbing was very fast.

And he would not hurt the fish skin at all. When no one reacted, he had already completed a fish knife.

Next was the other side, which was also very quickly completed two fish-stewed knives.

After finishing the flower knife, put the fish in egg white, green onion, ginger and wine, and add salt to marinate.

You also need to massage the gap in the fish meat slightly, so that the egg white, green onion, ginger and wine can be marinated in the place, so that the fish meat can be kept tender and smooth.

When Feng Yifan's pickling notice, Lin Ruifeng had already prepared the oil pan there.

After the oil in the oil pan is about 60% hot, take out the marinated fish and pat dry starch on the surface. You also need to pat the gaps in the knife.

Similarly, the fish head and chin are also powdered, and then the fish meat and chin are fryed first.

Then wait until the fish head and chin are fixed, then lift the fish meat up, shake off some dry starch slightly, and put it in the oil pan to fry.

Seeing the frying process, Feng Yifan handed it to Lin Ruifeng to see the heat.

He himself quickly began to mix sweet and sour sauce.

Sugar, vinegar, salt, and Suji are traditional methods, so they do not use tomato sauce or tomato sauce. They simply fry the sugar color first, and then add vinegar and salt to season. Feng Yifan also added a little plum sauce to increase the overall taste.

The sauce is thick and finally thickened slightly, and the sweet and sour sauce is finished and served first.

The fish there were already fried, and then it was quickly loaded.

After that, Feng Yifan went out to serve the dish in person.

First, the fish that was put on the table.

At this time, everyone in the restaurant was a little surprised because it was obviously not finished. Such a fried fish didn’t even have the ingredients, so how could people eat it?

But then, Feng Yifan picked up the hot sweet and sour sauce he took and poured it on the newly fried fish body in front of the guest.

Squeak squeak.

In an instant, a sound like a squirrel was heard.

Everyone looked at the originally semi-finished dish, and after pouring hot sweet and sour sauce on Feng Yifan, it quickly turned into a very beautiful dish.

Especially when pouring juice in front of you, the "squeaking" sound and watching the fish turn from golden to gorgeous bright red really give people a visual and auditory enjoyment.

Feng Yifan finished pouring the juice and said with a smile: "Okay, please enjoy your squirrel mandarin fish first, other dishes will come soon."

The restaurant was quiet for a short time. When Feng Yifan had turned around and walked towards the kitchen, a burst of applause suddenly broke out.

Everyone was really surprised and surprised, and they didn't expect that they could enjoy the food like this in Suji.

Many people used to know that squirrel mandarin fish is the fish that is red and crispy and then poured into juice, but they never thought that serving it would be like this.

This not only looks like a squirrel, but also makes a sound similar to the squirrel's screams.

The first dish of Su Ji’s reopening can be said to have shocked everyone.

Some people who came in to shoot videos took the scene just now.
To be continued...