Early in the morning, Ji Peng dragged a man in his forties to Liao Ji Restaurant and said firmly:

"Dad, believe me, it's really delicious!"

He is really trying his best to fulfill his promise of "helping with publicity".

Father Ji looked at the small shop in front of him, doubts written on his face:

I've been on a business trip for more than half a month and I'm finally back. The filial piety you're talking about is coming to eat at a roadside shop?

Can this be delicious?

"When have I ever lied to you?" Ji Peng tutted.

As soon as he finished speaking, Ji's father's eyes narrowed slightly, with a familiar expression of settling old scores.

Ji Peng immediately changed the topic and shouted to Liao Chu inside:

"Boss, what's for breakfast today?"

Dad Ji: "..."

You brat, you didn’t even understand what they were selling and you just brought me here to eat?

But it was rare for his son to show filial piety, so he couldn't refuse. He slowly walked in and looked at him with critical eyes.

Well, although the store is a bit small, it's quite clean.

There are about 10 or 20 tables in the store, and behind the counter on the right is a semi-open kitchen. Customers can directly see the food cooking process, which is very reassuring.

Even the chili oil basin next to it was polished to a polished finish, and as soon as he lowered his head, he saw his own clear reflection.

Well, first impression is okay.

"In the morning, there are steamed buns and potato shredded pancakes, with white porridge." Taking into account the previous lessons, Liao Chu immediately suggested, "You can try both staple foods."

The longer you cook the meat stock, the more fragrant and mellow it will be, and once you get on track, the operation is very simple and won't take too much time.

If the response continues to be good, it could become a long-term fixed menu.

While talking, Liao Chu took out four fragrant white buns from the small clay oven, cut them quickly and stuffed them with a lot of sloppy roasted meat, and finally poured a little thick soup into them.

The moment the blade of the knife embeds into the white bun, there is a crunching sound accompanied by the cracking of the bun shell, and the rich aroma of wheat mixed with heat spreads out, evoking people's most primitive and long-lasting desires.

There was a little girl waiting eagerly under the counter, rubbing her little hands and swallowing saliva, and there was a faint gurgling sound in her belly.

Eat meat!

Ji Peng was so itchy that he wanted to touch her pigtails, but Guoguo avoided her.

The young man's face was full of hurt, "Don't you recognize my brother?"

Guoguo stood on tiptoes and took the plate of steamed buns from Liao Chu's hand, looking at him warily, "Uncle said, don't let others touch it casually."

Father Ji laughed, but became a little more interested, "Yes, that's it."

The boss is young and quite good at teaching children.

Liao Chu brought the warm white rice porridge in front of the little girl and said, "Eat it."

"Thank you, uncle." Guoguo thanked her seriously, scooped up a spoonful of white porridge with her chubby little hands, and blew it carefully before opening her mouth to drink.

Ouch, it tastes good!

Maybe it was because the porridge was too fragrant, or maybe it was because the child was so greedy when eating, Dad Ji suddenly felt hungry.

"Then I'll have a steamed bun and a potato pancake, and two bowls of porridge."

Just white porridge.

He is extremely wealthy and has eaten delicacies from all over the country over the years. Naturally, he understands that the simpler the dishes, the better the chef's skills.

"At least four!" Ji Peng said decisively.

Ji's father looked at his son, a little disgusted.

This kid doesn't even have that much trust in his father!

Not long after, steamed buns and white porridge were served first.

Father Ji stirred the porridge water first, "Is this Northeast rice?"

Liao Chu nodded, "The best Wuchang rice."

There are a lot of Wuchang rice on the market, but the quality varies, and many of them are fishy rice.

And even if it is true, Wuchang rice can be divided into three, six or nine grades.

In the past few years of working as a chef, Liao Chu got to know many suppliers from all over the world. Although he now works alone, the friendship is still maintained. Even if the volume of goods used is not as large as before, everyone is willing to provide him with the first

Hands on the best quality ingredients.

Dad Ji has eaten all over the world and has a very sharp tongue. As soon as he eats it, he knows that Liao Chu is not lying.

The rice has been boiled and blossomed, and the porridge and water are inseparably blended. The rich rice fat fills every corner of the mouth, with a mellow and thick aroma, which is the most original delicacy.

The lips, teeth, stomach wall, and internal organs all feel comfortable.

A bowl of the simplest white rice porridge is enough.

Any embellishments are superfluous.

"Satisfaction value 5".

Liao Chu found this so-called system more and more interesting. Through it, he did get to know the diners more deeply:

The world is so big, and everyone’s pursuits are indeed different.

Just like this middle-aged man, neither the environment nor the appearance of the food made his evaluation fluctuate at all, but a bowl of white porridge was given 5 points.

If the rice is good, the porridge cooker's skills will be better, and the combination of the two will make it so good.

Father Ji nodded and picked up the steamed bun to bite again.

It was probably the shop owner's own innovation. It was different from the Roujiamo he had eaten elsewhere before, but the aroma of meat mixed with the aroma of wheat came over him, so he really couldn't fault it.

After one bite, the warm white bun shell shattered, revealing the soft and delicate dough inside.

The wheat is very fragrant and the steamed buns are chewy, creating a double texture with the tender meat.

The juices of the roasted pork slowly seep into it, making it salty, sweet and mellow, leaving you with no empty space in every bite.

Ji Peng finished off a steamed bun in two or three mouthfuls. He hululu drank half a bowl of porridge and said with a smile:

"What's going on, dad? I didn't lie to you, did I?"

With a restaurant like this right under your nose, why would you hire a housekeeping aunt, not to mention substandard ingredients, and even make false accounts?

Ji's father didn't speak, but silently took out his mobile phone and sent a message to his wife and youngest son:

"Come to Liao Ji's restaurant outside the community for breakfast."

Very unexpected indeed.

After a while, the shredded potato rolls were served.

Ji Peng wowed, "This looks amazing."

Ji's father felt that his son had good taste for the first time in a long time.

The shredded potato rolls were not the kind of rolls he had eaten before. Instead, they were made of prepared batter and had hot and sour shredded potatoes inside.

Eggs, chopped ham, shredded carrots and green onions are added to the batter, which is very colorful and provides rich vitamins and fiber.

The spicy and sour potato shreds inside don't have a strong taste, but the aftertaste is long. The more you chew, the more fragrant it becomes, and the more you eat it, the more appetizing you will be. It will wake up your unopened taste buds in the morning.

The dough made from paste is extremely soft and waxy, which contrasts well with the crispy potato shreds inside. It gives you two different textures in one bite...

What kind of vinegar is used for shredded potatoes?

Shanxi vinegar?

Zhenjiang vinegar?

Baoning vinegar?

They all seem to be somewhat similar, and they don't seem to be very similar.

When Ji's father was silently grading in his mind, he saw a young girl dressed in white-collar clothes running in, "Chef Liao, what are you having for breakfast this morning?"

Liao Chu was stunned for a moment, as if some fragments deep in his memory were slowly awakening.

Although only half a year has passed, many things have happened in the meantime, and it feels like a world away.

It's been a long time since anyone called me that.

Seeing his reaction, Chi Jiajia knew that she had found the right person, and couldn't help but become more curious, "Why don't you do it at Lao Zhi Wei Restaurant?"

Yesterday, she felt that Liao Chu had a good face, as if she had seen it somewhere before. Later, when she saw a magazine while walking on the street, she suddenly realized:

He has been interviewed by several food columns!

Laoziwei Restaurant is one of the top restaurants in the country, ranking at the top of the food rankings every year. Liao Chu can become the youngest executive chef in his family's history, which is a bright future!

Even if you want to work alone, is it better to go to a first-tier big city?
To be continued...