In the back kitchen of Huangji Restaurant, the waiters were so busy that they didn't even touch the floor.

"Four fermented steamed buns on table 3."

""7 rice wine steamed buns for table 1."

""Additional orders for table 9 include 12 fermented steamed buns."

"9 rice wine steamed buns in private room 666."

"Additional order for box 888, 24 rice wine steamed buns."

""Additional orders for table 1, 19 people!"

"Table No. 8——·

"No. 17——.——·

"There is another order for box 777, is there any more?"

"Tables 19, 3, 6, 13, and 22 have all added orders, are they available?"

"How many more steamed buns are there?"

"How long until the next batch is steamed?"

Qin Huai, who was still leisurely making mung bean cakes, looked at the waiter who kept talking into the intercom. He was already standing at the door of the kitchen presiding over the overall situation, instructing which table this batch of steamed buns should be delivered to first, and which table the next batch of steamed buns should be delivered to. He felt that

It seems that I have underestimated the business of Huangji Restaurant.

What time is it now?

11:22.

The first batch of 6 drawers of steamed fermented steamed buns has been sold out, and there are countless additional orders lined up.

Qin Huai felt like he was back when he first started selling steamed buns in his breakfast shop. He didn't know anything. He didn't know what kind of steamed buns were easy to sell, and he didn't know how many steamed buns he should sell in a day. Anyway, he just made it and it would be sold out once he finished it.

Ah, it seems to have been like this for so many years.

Qin Huai asked Wang Jun with an open mind: "Did I make too little fermented steamed buns? Do I need to make another batch? What I made in the morning was for lunch and evening. I feel like I will sell it at noon."

It’s over.”

Wang Jun said very tactfully: "Just follow your own plan. When the food is sold out, you can place an order."

Qin Huai understood, it was not enough.

"Then help me prepare a few more bags of flour." Qin Huai said, "After making the mung bean cake, I will make another batch."

The popularity of Jiuniang Mantou is just the beginning.

The reason why Jiuniang Mantou is so popular is not because the guests at Huangji Restaurant are particularly fond of eating steamed buns at noon today, but because Jiuniang Mantou takes the shortest time to steam and is the first to be cooked.

After the first batch of fermented steamed buns was sold out, the two unnamed kitchen helpers who worked for Qin Huai quickly and efficiently started steaming the second batch. At the same time, the Sixi dumplings and Wuding buns were cooked in the same batch.

According to Huangji Restaurant’s pricing, Sixi dumplings are 48 yuan each and Wuding buns are 65 yuan each. The prices of these two snacks are considered the most expensive in Qinhuai’s list.

Of course, Zheng Siyuan’s fresh meat mooncakes are not cheap either, priced at 68 yuan for 3 pieces each.

Huangji Restaurant is a high-end restaurant, starting with the price of the dishes.

The prices are set here. There are still very few customers like Qian Zhongheng who simply orders all the new products without even thinking about it and trusting Huang Shengli's vision.

Most of the customers followed the trend and ordered the fermented steamed buns first. The aroma of the wine could be smelled from several tables away. Seeing how delicious the food at other tables was, I ordered a few myself. After finishing the meal, I felt that it was not enough, so I placed an additional order.

It’s normal to continue eating, or even pack it up and take it home for breakfast the next day.

The dishes at Huangji Restaurant are served in order according to the time when the order is placed. Qian Zhongheng is the first customer to place the order, and naturally he is also the first batch of customers to be served.

Qian Zhongheng's son felt full even though only two hot dishes had been served.

He couldn't hold it back just now, so he misappropriated tomorrow morning's breakfast and ate an extra steamed bun.

It's so delicious. As a standard staple food, steamed buns are pure carbohydrates and are most in line with public tastes.

Qian Zhongheng's son felt that in his more than 30 years of life, he had never tasted something so soft and chewy, with the fragrance of steamed buns and the sweetness of wine.

Sweet steamed buns.

After eating one, I want to eat the second one. When I'm full, I still want to stuff it, so I stuff another half. It's delicious when eaten dry, and it's delicious when dipped in vegetable soup. It's also delicious when dipped in the sweet and sour sauce of squirrel mandarin fish.

It would be great if I had some pickled mustard at times like this.

My son thought unpromisingly that his favorite food was steamed buns with mustard inside, but he didn’t know if fermented steamed buns with mustard would taste good.

The son took a look at the hot dishes on the table, with barely any chopsticks used.

When he ordered, he ordered three dishes in total.

Squirrel mandarin fish, no thorns, sweet and sour, my daughter loves it.

Lettuce drizzled with oil to relieve greasiness.

There is also a dish of stir-fried shrimps, which my wife loves, but it has not been served yet.

Now I took two bites of the oil-soaked lettuce on the table, and it was all eaten by Bai Xiujuan. The squirrel fish was even more miserable, so she picked up a chopstick and it was Ma Yuan who gave it to her daughter. As a result, her daughter held the steamed bun and ate it with gusto.

He didn't even look at the squirrel fish in the bowl, showing that he didn't care about anything outside the window and only wanted to eat steamed buns.

It's time to serve, stir-fried shrimps.

The shrimps were white and beautiful. The son glanced at his wife and found that Ma Yuan did not move her chopsticks.

"Honey, shrimp." My son reminded me.

Ma Yuan just hummed without taking chopsticks, sitting quietly as if waiting for something.

When my son saw that no one was interested in the hot dishes, his eyes involuntarily glanced at the steamed buns on the plate.

The white and fat fermented steamed buns seemed to have magic power, and they kept whispering devilishly in his ears.

Let’s eat another one, it’s just three steamed buns, I won’t fill you up.

My son is a little bit anxious.

At this moment, the waiter served the food again.

A new aroma floated over, the aroma of pasta, the aroma of pasta that had just been steamed and had a special smell of steam.

"Please use the Sixi dumplings and Wuding buns that you ordered with caution. They have just come out of the pan and may be a little hot.

Children, please be careful when eating." The waiter reminded me thoughtfully.

The people at the table moved.

Qian Zhongheng took a fancy to the gaudy Sixi dumplings at a glance. He stretched out his chopsticks and picked up one firmly with the carrot slices underneath. He looked at it in front of his eyes and held the carrot slices with his hands instead.

Qian Zhongheng looked at the carrot slice for a few seconds. Apparently he didn't understand whether the carrot slice played a role in appearance or taste. After thinking to no avail, he took a bite.

With just one bite, Qian Zhongheng's taste buds were completely conquered by the Sixi Dumplings, whose recipe was improved again by Qin Huai.

Sixi dumplings and fermented steamed buns are two completely different snacks.

No matter how delicious, fragrant, unique, and unforgettable the fermented steamed buns are, they are still just ordinary steamed buns.

At least it looks like an ordinary steamed bun.

But at first glance, many people may not recognize Sixi Dumplings as dumplings.

The main feature of Sixi Dumplings is that they are very fancy and look very expensive.

Qin Huai’s craftsmanship is also worthy of the bells and whistles of Sixi Dumplings.

You know, the chefs who came to work today all came to work after having breakfast.

Huang Jia is considered to be the second-in-command in the back kitchen of Huangji Restaurant besides Master Huang. Although his skills are far inferior to those of his master, who is often criticized by old diners, he can still be regarded as a well-known Suzhou chef outside.

Huang Jia had a bowl of noodles before coming to the restaurant this morning.

Then when we arrived at the restaurant, we found that Zheng Siyuan had actually made Zhongsha wontons and bubble wontons. He was very excited but also very restrained. He ate 4 pieces of each kind of wontons, which was harmless.

I couldn't control myself when I ate the Sixi dumplings.

Ate two.

After holding on all morning, even if Huang Jia is still cooking in the kitchen, if you look carefully you will find that he often secretly rubs his stomach.

Huang Jia must have seen the world, but he has never seen Sixi dumplings like this.

Not to mention the Qian Zhongheng family.

It can be said that except for the residents of Yunzhong Community and the residents near Sanma Road Community in Lixian County, no one has seen such Sixi Dumplings. Residents of Sanma Road Community have not seen many of them, and Qin Huai didn't like to make them much before.

Who told Qin Huai to change the recipe beyond recognition in order to make the Sixi dumplings that Qin Luo loves to eat, which are beautiful and look like golden proportions of shaomai? Now he directly incorporates Guoer's fillings into them.

In a sense, this Four-Xi dumpling can be called Four-Xi dumplings, four-mouth dumplings, or Golden Ratio Shaomai. You can call it whatever you like. Just like tangerine peel tea, as long as Qin Huai dares to name it, there will be people.

Dare to accept it.

Qian Zhongheng was instantly conquered by this fancy dumpling.

It wasn't until I finished eating the entire dumpling that I realized that I had forgotten to feed my granddaughter a bite.

Qian Zhongheng glanced at his granddaughter who was still eating the steamed buns with all her strength, and felt that it would be good for the child to eat something simple.
To be continued...