gourmet food

Chapter 460: Hot, hot, hot

Early the next morning, Chu Yunfeng came to Yipin early. He didn't open the door for several days, and there was already a commotion in the group.

The time when I went to Beijing and RB happened to be the time when the promotion of the boutique store was booming. Yipin attracted a lot of attention, and Yu Lili's media promotion also attracted many locals to come to visit the store.

However, he "ran away" within two days of becoming popular, which made many people resentful. Especially after tasting Yipin's delicacies, everyone was full of praise and recommended people around them to come and try it.

But when people came, the store was closed.
The people who saw the news last night came earlier than Chu Yunfeng today, so when Chu Yunfeng came, there were already about 10 people standing outside the store.

"Boss Chu, you are finally back. Please open the door quickly. I miss Hongyou Chaoshou very much."

"Boss Chu, if you don't come back, I'm going to report a missing person. Next time I go out to do errands, can I take a shorter time? I really can't afford to be hurt."

"Boss Chu, what new dishes are there? I didn't explain them clearly last night, which whetted my appetite all night long. Can you give me a hint in the future?"

All the guests present felt particularly resentful and began to complain. As much as they liked Yipin's food, their resentment was as deep as that.

"I'm sorry, I really have something important to do when I go out this time. We'll be opening soon. Everyone can order as much as you want. We're open until 9pm today."

Chu Yunfeng saw everyone's enthusiasm, and he wanted to explode no matter what today. Now that he came back, he still had to maintain everyone's emotions. Who made everyone like the food in the store so much?
After entering the door, it was still the same. Chu Yunfeng threw two price tags into the cupboard. He first went to the kitchen to get familiar with the feeling, and then took it out to look at it later.

The new dish launched here is Pingqiao Tofu, and it is divided into two types: regular version and premium version.

The method is the same as what was done at Mr. Wei's place, without any changes.

Mr. Wei himself used a soup stock with a little scent of crucian carp head, mainly to attract Mr. Wei's appetite.

The current version of this dish does not add fish heads, but only uses chicken stock.

When Chu Yunfeng later told Mr. Li about this matter, Mr. Li told Chu Yunfeng that in fact, the most traditional and authentic way to make this dish is to season it with crucian carp brains and chicken soup.

This was simply a mistake, and Chu Yunfeng suddenly understood that some of the methods provided by the system were modern, and none of the traditional methods seemed to be there.

It is easier to prepare the stock. You only need to prepare the egg skin.

The rest of the ingredients, such as fungus and shrimp, will be delivered to him by Boss Wu later.

Today I can only launch the regular version of Pingqiao tofu, because the production of the premium version requires sea cucumbers, and I just came back and haven’t had time to soak it yet.

So if you want to eat the premium version of this dish, you have to wait until tomorrow.

Taking out the price tags from the cabinet, Chu Yunfeng took a look at them, nodded secretly, and then hung them up.

Pingqiao Tofu (regular version): 299 yuan.

Pingqiao Tofu (premium version): 1299 yuan.

As soon as Chu Yunfeng put up the price tag, the customers in the store couldn't stop talking.

The main problem is that the price difference between the two versions is too big, right?
Everyone’s reference is the price of ordinary cold noodles and chicken shredded cold noodles, the difference is only a little over 100, and the price difference of these two dishes is 1000 yuan.
"Boss Chu, isn't the premium version of this new dish a bit too expensive?"

"Yes, Boss Chu, I can still accept the price of the regular version. What the hell are the ingredients used in this boutique version? Why is it so expensive?"

"What kind of dish is this? Why have you never heard of it?"

"Do we have this dish in western Sichuan? When I first read it, I thought I had made a mistake. It was mapo tofu!"

Chu Yunfeng knew that hanging this thing would definitely confuse everyone, but this is the essence and charm of this dish.

That is, it can appear on both ordinary dining tables and elegant banquets, all because of the quality of its ingredients.

But everyone is so interested in this dish, so of course Chu Yunfeng has to respond and help everyone clear up their doubts.

“The price is mainly due to the difference in side dishes.

The auxiliary ingredients used in the ordinary version of Pingqiao tofu are egg skin, fungus, shrimp and coriander.

The premium version of Pingqiao tofu uses sea cucumber, ham, chicken, fresh bamboo shoots, fungus and coriander.

As for the combination of auxiliary ingredients, you should know that the main use of sea cucumber, ham and chicken makes this dish richer in flavor. The price is naturally much more expensive. "

The price of Yipin is affordable and the materials used are exquisite. This is the consensus of everyone.

After hearing Chu Yunfeng's explanation, it suddenly dawned on him, no wonder it is so expensive, probably the main reason for the high price is the sea cucumber.

Although everyone understands the reason for the price difference, they all want to know the difference between the two versions.

But Boss Chu said that today there is only the regular version, and the premium version will be launched tomorrow.

So in the morning, this new dish became the most popular dish.

Especially the elderly people who came to taste it, many ordered this dish, and the first person to get it became the target of everyone's onlookers.

It's definitely not appropriate to eat this dish in the morning. It's suitable to eat with rice, and it takes time for Chu Yunfeng to make the egg skin, so it won't be available before at least 10 o'clock.

Wang Xiaoguang is the owner of a nearby hotel. He is usually a die-hard diner at Chu Yunfeng's restaurant and eats here almost every morning and noon.

If Chu Yunfeng wasn't sometimes closed in the afternoon, he would come here to eat every time, completely treating this place as his own kitchen, and would come as soon as the time came.

After seeing this new dish in the morning, Wang Xiaoguang suppressed his desire to have breakfast and wanted to taste this delicacy as soon as possible.

Just listening to the ingredients introduced by Boss Chu in the morning, I fell in love with this dish, not for anything else but because this dish is made of tofu.

Wang Xiaoguang likes tofu very much. He has eaten tofu dishes in all the major restaurants and hotels in the streets and alleys. It can be seen that he loves tofu dishes.

The street-baked tofu, stinky tofu, etc. are all his favorite places, and Mapo tofu is also his favorite.

But after eating so many tofu dishes, this is the first time I heard about Pingqiao Tofu. After searching online, I found out that this dish is not Sichuan cuisine. No wonder I haven’t heard of it.

However, this investigation made Wang Xiaoguang even more excited. This is a classic Huaiyang dish. There are many chefs who know how to cook it, but not many who can do it well.

The biggest difficulty lies in the knife skills, followed by the mastery of the heat is also very important.

But are these all problems for Boss Chu?
So I must be the first to taste this dish today.

So after Wang Xiaoguang went to the hotel to arrange work, he came to Yipin at 9 o'clock and started waiting.

The way of waiting is a bit special, that is, standing at the ordering machine, waiting for Chu Yunfeng to say that he can order this dish.
Chu Yunfeng didn't know whether to laugh or cry when he saw it. After preparing a lot of egg skins, he informed him that he could order food, and it happened to be 10 o'clock in the morning.

Soon the dish was ready, and Wang Xiaoguang excitedly took the dish to the nearest table, and the curious guests came to watch what the dish looked like.

Before he had time to fill the bowl of rice, Wang Xiaoguang couldn't wait to pick up the spoon, scoop a mouthful and put it into his mouth, ready to turn around and get his own rice.

But before he could turn around, he was already dancing and dancing on the spot, and then shouted loudly: "Hot, hot, hot, hot, hot."

(End of this chapter)