Chapter 510: Chapter 503: Got It All Figured Out
Zhao Meng had just reached an agreement with Gu Yunwu and was instructing Sun Qingning to make an extra portion of glazed sweet potatoes while at it.
Wang Meng headed straight towards Zhao Meng.
"Chef Zhao, please help me! I was serving the customer at table 209 while Sister Linlin was in the restroom. The customer wanted to order, and I thought we had it in our menu, so I went ahead and took the order. But now the customer’s urging for the dish, and Sister Linlin is panicking. I really don’t know what to do!"
Fearing Zhao Meng would refuse, Wang Meng quickly added, "Sister Dai Li told me to find you here in the kitchen, saying you’d definitely come up with a solution. Chef Zhao, please help me!"
As soon as she finished, the others nearby looked surprised!
Zhao Meng was slightly surprised as he looked at Wang Meng, his usually stern face barely concealing his amusement.
This young girl was quite capable; she had just joined but was already familiar with the establishment’s workings.
For Dai Li to pass a request, they must have a good relationship.
Thinking of the server who earlier came with news and seemed close with Dai Li, Zhao Meng believed her.
Nearby, had Sun Qingning’s eyes been any wider, they might have popped out.
This girl was something else!
To appeal directly to Dai Li like that.
If it were anyone else, this request would likely be a lost cause, but now that his wife had spoken, Zhao Meng would surely find a way to resolve it.
Liu Yuqing was incredulous.
She barely knew Wang Meng but had chatted a few times and thought she seemed direct and simple-minded. Now, seeing this, she realized Wang Meng was remarkably forthright in her requests.
Zhao Meng hadn’t intended to ignore it initially, and now, thanks to Dai Li’s involvement, he spoke in a gentle manner, "Don’t worry, the dish Suyuhuang, our restaurant indeed doesn’t have it, and nobody here can cook it. But after discussing with Chef Gu, if it doesn’t work, we’ll prepare a plate of candied sweet potatoes as compensation from the restaurant."
Upon hearing this, Wang Meng felt a great weight lift off her shoulders.
As long as it can be resolved.
But if it’s complimentary, she might have to cover the cost of this dish herself?
She’d only been working for three days, and her earnings may barely cover the cost of this dish.
Really... oh well!
Business was booming at the restaurant, not just in dining orders but also with brisk delivery and barbecue sales.
Fu Yu, along with Zhang Jiaxin, went to refill the seasonings and tools needed for the barbecue later, before returning to the main cooking area.
Upon returning, he overheard Zhao Meng’s conversation.
Though unfamiliar with the details, Fu Yu caught Zhao Meng mentioning the Suyuhuang dish.
Lately, Fu Yu had been diligently studying culinary arts.
Initially, he searched online for Liu Yunong’s cooking videos, following along to learn new cooking techniques.
After exhausting all available videos, he returned to his previous study methods.
He focused intently on the few specialty cookbooks he had.
The Suyuhuang dish was an entry in the classic old flavor recipes.
Finding it interesting with unique cooking methods, Fu Yu remembered it vividly.
Fu Yu approached and volunteered, "Chef Zhao, I can make Suyuhuang!"
His declaration was like a drop of water splashing into a hot pan, causing an immediate stir.
Zhao Meng turned around, but before he could speak, Wang Meng exclaimed in delight, "Chef Fu, you can make Suyuhuang?!"
Fu Yu vaguely remembered Wang Meng from training the previous day, where she sat upfront with Liu Yuqing, listening intently.
Fu Yu nodded, "Yes, I can cook this dish."
Then, turning to Zhao Meng, he asked, "Chef Zhao, what’s going on? Did a customer order this dish?"
Zhao Meng briefly explained the situation and reconfirmed, "Are you sure you can make Suyuhuang?"
Fu Yu nodded, "Yes, I can."
At this, everyone around visibly relaxed.
Having been around Fu Yu for some time, they knew he was reliable when he claimed he could do something, it meant he genuinely could.
Zhao Meng was surprised; Suyuhuang was quite an old dish, rarely seen these days.
When did Fu Yu learn to cook it?
But this wasn’t the time for such queries.
Since Fu Yu could do it, the issue was resolved.
Zhao Meng instructed, "Then quickly make the dish now, leave other orders for later."
Fu Yu agreed and turned to instruct Zhang Jinyu to prepare the ingredients.
Wang Meng was overjoyed!
Never in her dreams did she think Fu Yu could cook this dish.
To her eyes, Fu Yu almost emanated a halo effect.
Liu Yuqing, delivering an order to Gu Yunwu, didn’t leave immediately and instead circled to Fu Yu’s station.
"You really know how to make this dish?" Liu Yuqing asked curiously.
"I heard even Chef Zhao and Chef Gu can’t make it. Who did you learn from?"
Fu Yu, not having started cooking yet, leaned against his station and replied quietly to Liu Yuqing, "To be honest, I’ve only read the recipe, never actually cooked it."
Liu Yuqing was taken aback, wide-eyed at Fu Yu, "Fu Yu, I’m serious here!"
Fu Yu nodded, "I’m serious too."
Liu Yuqing asked incredulously, "You haven’t made it before?"
Fu Yu affirmed.
"Are you crazy? You’ve never done it, and you still dared to take over?" Liu Yuqing was a bit on edge.
Fu Yu replied, "It’s alright, this dish isn’t hard. I can do it after reading once."
Liu Yuqing was at a loss for words.
She was slightly flustered, "You’re something else! Even if you can make it, that’s not the point!"
Just then, Zhang Jinyu brought over the prepared ingredients.
Not wasting any more time, Fu Yu started the fire and heated oil while preparing the ingredients.
"Just watch! I’ll make some extra for you to taste."
Liu Yuqing: "!"
...
Suyuhuang is a dish made primarily from eggs and starch, complemented with oil, salt, and sugar.
Two eggs are sufficient for one plate.
The dish is quite productive.
Fu Yu beat the eggs, mixing them well.
He dissolved the starch in minimal water, then combined it with the beaten eggs.
Once the oil in the pan was hot, he poured in half the egg mixture to make a pancake.
As it started to set, he folded one half over the other, pressing firmly with a spoon or spatula to ensure they adhered.
He cut it into small diamond-shaped pieces.
The pieces were then placed back into the egg mixture bowl and evenly stirred with the remaining egg mixture.
He reheated the pan with more oil.
Adding in the egg, he gently fried until fluffy, scooping them out. A second fry, with the oil gently smoking, was done on medium heat until crisp and golden.
Fu Yu’s earlier statement was true; he had never cooked the dish before, but with the detailed instructions from the classic old flavor recipe book, one read was enough for him to grasp it.
