Siheyuan: Starting as a Chef Apprentice

The middle-aged man sitting next to him echoed, "That's right, we Suzhou people are not used to this kind of taste."

Another signature dish, "Pengcheng Earthen Pot Chicken", has a rich aroma mixed with the stimulation of chili peppers. It may be a treat for people who love spicy food, but it is really hard to resist for the taste buds of locals.

After tasting it, the customers were all shocked by the spiciness, and some quickly drank water to relieve the spiciness.

An old lady frowned and said in a soft Wu dialect: "This is too spicy, it doesn't suit the taste of Suzhou people at all."

Seeing this, Wang Jianye was extremely anxious. Anxiety spread in his heart: "How could this happen? This dish is very popular in Nantong and Xuzhou, but no one is interested in it in Suzhou.

Is it really wrong? No, we can't just give up like that! "The Songhelou restaurant next door has been in business for many years and has an antique style and an eye-catching sign.

When the old shopkeeper heard that a restaurant from another place was moving in, he just smiled slightly. That smile was full of calmness and confidence, but also seemed to be mixed with a hint of disapproval towards the new rival.

He slowly turned around and said to the waiter who was wiping the table, "I'm afraid this Xuzhou cuisine will have a hard time gaining a foothold in Suzhou.

Suzhou people are very particular about their taste. They like to eat food that is moderately sweet and salty, light and delicate. They are not used to eating food that is too salty and spicy. "

The waiter stopped what he was doing and nodded in agreement, "Yes, boss, the diners in Suzhou are very picky."

The old shopkeeper narrowed his eyes slightly, looked at the newly opened Wang's branch across the street, and shook his head gently: "Let's see how long they can hold on."

Wang Jianye saw it and was worried.

He knew very well that if he did not make changes, the branch would not be able to survive.

One morning, the sunlight shone through the gaps between the leaves onto the ground, forming spots of light.

Wang Jianye arrived at the restaurant early, gathered the chef team, and said firmly: "Everyone knows that our restaurant is in trouble now.

The taste of Suzhou people is different from ours, so we have to make changes.

Today, we will go deep into the streets and alleys of Suzhou to understand their eating habits and find the flavors that will satisfy our customers!" The chefs nodded one after another, their eyes revealing a firm determination.

So, they set out on a journey of exploration.

The streets and alleys of Suzhou are full of unique charm, with winding bluestone roads and a dazzling array of roadside shops.

They first came to a busy vegetable market, where people were coming and going and all kinds of fresh ingredients were on display.

Wang Jianye started talking to an old lady who was selling vegetables.

Wang Jianye smiled and asked, "Auntie, what seasonings do you like to use when cooking?" The auntie replied enthusiastically, "Young man, when we Suzhou people cook, we like to use sweet sauce, sugar and soy sauce. We pay attention to the right balance of sweetness and saltiness, and the taste must be fresh.

Like this sweet sauce, it is a good helper in cooking. Adding it will make the taste of the dish more mellow. "

Wang Jianye nodded thoughtfully: "Thank you, Auntie, this is very helpful to us."

After leaving the vegetable market, they went to various old restaurants.

Every time they enter a restaurant, Wang Jianye and the chefs will carefully observe the color and taste of the dishes, and humbly exchange cooking experiences with local chefs.

In a time-honored restaurant called "Deyuelou", they had an in-depth exchange with the restaurant's chef.

Wang Jianye said sincerely: “Chef, we are from the newly opened Wang’s Restaurant next door, and we would like to ask you for some advice.

How do Suzhou dishes achieve sweetness without being greasy? "The chef of Deyuelou smiled and patiently explained, "The key to getting the sweetness just right is the amount of sugar used and the control of the heat.

Don't add too much sugar at once, add it slowly and adjust according to different ingredients and tastes.

You also need to pay attention to the heat, not too strong, so that the sweetness can fully penetrate the ingredients. "

Wang Jianye listened carefully and nodded from time to time: "So that's how it is, I really benefited a lot from it.

Is there anything particular about the choice of ingredients?" The chef picked up a fresh bamboo shoot and said, "Look at this bamboo shoot. Suzhou bamboo shoots are fresh, tender and sweet, and are used in many dishes.

It can add a refreshing taste to dishes and pairs especially well with sweet flavors.

In Suzhou cuisine, the freshness and seasonality of ingredients are very important.”

After several days of visits and exchanges, Wang Jianye and his chef team gained a lot.

Back at the store, they immediately began researching and improving the dishes.

In the kitchen, all kinds of ingredients and seasonings are laid out, the chefs are busy, and the sounds of spatulas colliding can be heard one after another.

After repeated attempts and improvements, they finally made a breakthrough.

When making the braised pork, Wang Jianye decided to incorporate the sweet sauce that Suzhou people love.

The chef first cuts the selected pork belly into even-sized cubes and puts them into the pot to blanch them to remove the fishy smell.

Next, add scallions, ginger and garlic into the hot oil and sauté until fragrant. Add soy sauce, sweet sauce and appropriate amount of sugar, stir well, and let the sauce emit an enticing aroma.

Then, put the pork belly into the pot and stir-fry evenly so that every piece of meat is coated with sauce.

Add appropriate amount of water and simmer over low heat.

As time goes by, the aroma of the meat gradually comes out, and the mellow taste of the sweet sauce slowly penetrates into the meat.

When the meat becomes soft and glutinous, take a light bite and the skin and lean meat will separate. The taste is soft, glutinous, sweet and not greasy.

This dish of "Su style sweet and fragrant pork belly" was born.

For "Pengcheng Earthen Pot Chicken", they significantly reduced the amount of chili peppers and added sweet and fresh bamboo shoots and a unique local sauce.

First cut the chicken into small pieces, remove the fishy smell with ginger and garlic, and then fry until golden.

Adding a small amount of chili instantly creates a slightly spicy taste.

Then add the fresh bamboo shoots. The sweetness of the bamboo shoots immediately neutralizes the greasiness of the chicken.

Then add the carefully prepared local sauce and simmer over low heat to allow the aroma of the sauce to fully blend into the chicken.

Finally, place a circle of pancakes on the edge of the pot to absorb the delicious chicken soup.

An innovative "Su-flavored clay pot chicken" is freshly cooked.

Although there were not many customers in the restaurant on the day the new dishes were launched, Wang Jianye was still full of expectations.

Out of curiosity, several old customers ordered these two new dishes.

An old man tasted the "Su-style sweet and fragrant braised pork", his eyes widened slightly, and a surprised expression appeared on his face: "This braised pork is different from the previous one. With the taste of this sweet sauce, it is soft, sweet and not so greasy. It's delicious!" The lady next to him also tasted the "Su-flavored earthen pot chicken", nodded slightly, and smiled with satisfaction: "This earthen pot chicken is not so spicy, the sweetness of the bamboo shoots is just right, the chicken is tender, and the pancake is full of soup. It's delicious!" Wang Jianye was nervously observing the reactions of the customers on the side. Hearing these compliments, a big stone in his heart fell to the ground: "Finally, my efforts were not in vain. It seems that I have found the right direction."

As the new dishes were tasted and recognized by more and more customers, the branch's business began to pick up. The originally deserted restaurant gradually became lively.

Every noon and evening, the store is full of customers, and laughter echoes throughout the restaurant.

One day, a tourist from Shanghai walked into the store and asked Wang Jianye curiously: "Boss, I think your new dishes are quite special, combining the characteristics of Suzhou and Xuzhou. How did you come up with this idea?" Wang Jianye smiled and replied: "We encountered difficulties when we first opened the store. Our Suzhou friends could not accept the original taste of Xuzhou dishes.

So we learned about Suzhou’s food culture and made these changes based on the characteristics of both places, hoping to make everyone happy with their meals.”

After hearing this, the tourist gave a thumbs up and said, "This innovative spirit is worthy of praise. The taste is really good. I will definitely recommend it to my friends when I return."

As word of mouth spread, Wang's branch became more and more famous, even attracting some food critics to come and taste it.

After tasting the new dishes, a well-known food critic said to Wang Jianye: "Boss Wang, these innovative dishes of yours cleverly blend the flavors of Xuzhou and Suzhou, retaining the characteristics of Xuzhou cuisine while also meeting the tastes of Suzhou people. This is rare in the catering industry."

Wang Jianye said modestly: "Thank you for your affirmation. We are also constantly trying and exploring, hoping to bring a different food experience to customers."

However, the road to success is not always smooth.

Just when the branch's business was booming, a restaurant specializing in fusion cuisine opened nearby.

The restaurant imitated Wang's branch, launched similar fusion dishes, and launched a price war in an attempt to attract customers.

After Wang Jianye learned about this, he felt a little worried: "Our competitors are coming with great force, and we must find a way to deal with them."

He called an emergency meeting of his employees to analyze the situation.

The waiter Xiao Li said: "Boss, their prices are lower than ours, and many customers are attracted to them."

Chef Xiao Zhang also frowned: "Yes, we have to think of a way to prevent them from taking away our business."

After thinking for a moment, Wang Jianye said firmly: "We can't just compete on price.

We need to focus on service and food quality.

Starting tomorrow, we will launch a 'Customer Opinion Collection Box' to listen carefully to customers' suggestions.

The chef team must continue to develop new dishes and maintain innovation in their dishes.

Waiters should improve their service quality to give customers a more considerate experience.”

Everyone agreed and took action immediately.

Soon, the "Customer Opinion Collection Box" was placed in a prominent position in the store, and customers actively put forward various suggestions.

Some hope to add more desserts, while others suggest improving the environment in the store.

Based on the customers' suggestions, Wang Jianye organized his employees to carry out a minor renovation and upgrade of the restaurant, adding some warm decorations. On the other hand, the chef team developed several new desserts, combining Suzhou's sweet taro seedlings and Xuzhou's hawthorn balls to create the unique "Su Xu Sweetheart Balls".

After the new dessert was launched, it was loved by customers.

A parent with a child said happily: "This dessert is so delicious. It has the soft and sweet taste of sugared taro sprouts, and the sour and sweet appetizing taste of hawthorn balls. My child likes it very much."

With the improvement of service quality and the continuous introduction of new dishes, Wang's branch has gradually gained a foothold in the competition.

Customers come here not only to taste the delicious food, but also to enjoy the attentive service and unique dining experience.

On a weekend evening, the store was brightly lit and bustling with activity.

There was a mix of cheerful laughter and conversation.

Wang Jianye stood in a corner, watching the lively scene, feeling deeply moved: "From the difficult situation at the beginning to the stable development today, this journey has not been easy.

But as long as you keep innovating and operate with care, you will always be successful.

There are still more challenges waiting for us in the future, but I am confident that I can keep going.”

As the Wang branch became more and more famous in Suzhou, some media also began to pay attention to this restaurant that combines the flavors of both places.

A reporter from a TV station came to the store to conduct an interview.

The reporter asked Wang Jianye curiously: "Boss Wang, can you tell me how the concept of fusion cuisine was formed?" Wang Jianye smiled and replied: "In fact, it is to respect the food culture of different places.

Each place has its own unique eating style and taste preferences. I think combining these characteristics can create more delicious food and allow customers to taste different flavors. "

The reporter asked again: "What was the biggest difficulty you encountered during the integration process?" Wang Jianye recalled the difficulties at the beginning and said with emotion: "The biggest difficulty is how to preserve the original flavor while satisfying the taste needs of customers in the new area.

This requires constant experimentation and adjustment, and is a very challenging process.”

After the interview was broadcast, it attracted more customers' attention.

Some foreign tourists come here specifically to taste this unique fusion cuisine.

On a spring afternoon, warm sunshine shines into the restaurant.

A group of tourists from BJ walked into the store, full of anticipation.

A tourist said excitedly: "We saw the introduction on TV and came here specifically to try this dish that combines the flavors of Suzhou and Xuzhou. It must be very special."

The waiter enthusiastically recommended several signature fusion dishes to them.

After tasting it, the tourists were full of praise.

Another tourist said: "The taste is so unique. I didn't expect that the boldness of Xuzhou and the elegance of Suzhou could be perfectly integrated in one dish. It's really a wonderful experience."

As time goes by, Wang's branch in Suzhou has become more than just a restaurant, but also a bridge for cultural exchange.

Customers from different places feel the collision and fusion of Xuzhou and Suzhou cultures here.

Some young people from Suzhou fell in love with the bold style of Xuzhou cuisine because of Wang's branch; and tourists from other places also gained a deeper understanding of the delicacy and refinement of Suzhou cuisine through the fusion cuisine here.

During a traditional festival, the restaurant held a special event.

Invite customers to share their stories about Wang's branches and their feelings about fusion cuisine.

A white-haired old man from Suzhou said affectionately: "I used to think Xuzhou food was so spicy that it must not taste good.

But since I tried the fusion dishes at Wang's branch, I discovered that different flavors can be paired so beautifully.

This gave me a new understanding of different cultures." (End of this chapter)