□ Cao Jie Li Junfeng Cheng Feihu Intern Chen Xuewen Wentu
"There are not enough fish, go to the fish pond to catch 30 silver carp!" At 10:00 a.m. on July 10, with the roar of chef Jia Weile, the back kitchen of Songxian Luhun Resort began the busiest work of the day. The chefs and helpers took their seats early, the four stoves started at the same time, and today at noon they were going to "meet" the lunch reception of 2 batches of nearly 300 conference trainers.
Chopping, side dishes, woks, plating... Chefs Jia Weile, Jia Lichao, Zhai Jiayi and Gao Yahang performed their duties and were busy and orderly. Years of getting along have allowed the four of them to cooperate tacitly, as close as brothers.
There is a strong sense of brotherhood hidden in the fireworks
In the sweltering heat of summer, the temperature in the kitchen is more than 40 degrees, comparable to a sauna. The cooks stood in front of the large fire, carrying heavy iron pots, and the sweat quickly soaked the overalls.
"I'll cut this dish, you go outside to take a break to wash your face", Zhai Jiayi, a wok master standing on the side, saw gao Yahang's face red with heat, worried about his heat stroke, and offered to let him rest. Gao Yahang is 26 years old, the youngest of the four brothers. 8 years ago, he came to Luhun Resort to learn to cook, starting from the miscellaneous work of passing vegetables and cutting vegetables, using his free time to "learn from the master" in the shop, after two or three years of hard work, he gradually mixed into the hot dish chef. Gao Yahang said that his best dish now is chopping pepper fish heads, and he can make fifty or sixty fish heads a day.
"I used to be better at making home-cooked dishes, making whole fish banquets are all learned from guys", Jia Lichao introduced, he was originally a home-cooked chef, was the latest brothers to do fish banquets in middle school, at first the strength of cutting fish, the taste of cooking are not accurate, follow the brothers to learn little by little. In particular, Le Ge (Jia Weile) has very strict requirements for making fish, and when he does not do well, he will criticize mercilessly, but afterwards everyone will patiently help him try dishes and improve.
Jia Weile is the head chef of Luhun Resort and the "big brother" in the eyes of the post-kitchen brothers. Jia Weile told reporters that his and the other three chefs' homes are near the reservoir area, they have been playing together since childhood, after graduating from school, everyone has come to Luhun Resort to learn to cook with him, and the time spent together every day is longer than that of his family.
Brothers working together to become "fish feast experts"
The whole fish feast is the signature dish of Luhun Resort, which attracts many tourists. In order to make a delicious and delicious whole fish feast, the brothers made a lot of efforts.
In order to make a pattern of a fish and make the fish feast complete in color, aroma, taste and shape, Jia Weile, Jia Lichao, Zhai Jiayi, and Gao Yahang were busy in the back kitchen during the day, and gathered together at night to discuss and try dishes with each other. Jia Lichao likes to brush short videos on his mobile phone, and he often downloads the instructional videos of making fish and shares them with his brothers to learn. In order to enrich the customers' tables, the four brothers also regularly develop new dishes. Jia Weile also led everyone to visit and train in Nanwan Reservoir, Qiandao Lake and other places for many times, gathering the strengths of all families, integrating the local fish and taste characteristics of Luhun and developing a unique Luhun whole fish feast.
There are many large and small restaurants around Luhun Reservoir, and the "Whole Fish Banquet" sign is also overwhelming, but the whole fish banquet of Luhun Resort always stirs the taste buds of customers and is well received.
Jia Weile said that in fact, the secret of their fish feast is a "fresh" word, and the ingredients used in the whole fish feast are all selected from the carp, silver fish, carp, bream, etc. produced in Luhun Reservoir, and it must be ensured that the live fish is killed and made. No matter how late and tired they work, they will still take the initiative to walk in front of customers every day, listen carefully to customer evaluations, and constantly improve their dishes.
Nowadays, more and more tourists come to Luhun Resort for conference training and summer vacations. After the popularity of Luhun Resort was booming, the kitchen was in a big fight every day, and the four Jia Weile brothers did not dare to relax their requirements for themselves. They hope to continue to develop more new dishes, serve every customer well, and create a "fish feast expert" in Luhun Reservoir.
Jia Weile told reporters that everyone takes care of each other in life every day, helps each other at work, drinks some wine and nags when they are bored, "Work with these brothers, tired and happy." ”