Wen/Chen Honghua
"Colorful" has been a bit "red" recently.
The newly decorated hall is much brighter. Open the bow left and right, string four or five private rooms, and add a few small tables outside. On the first floor, you can accommodate dozens of tables of festive banquets. There are nearly ten private rooms upstairs, which is small enough.
the store's business philosophy of atmosphere harmony and mass exquisiteness is reflected in detail. The patchwork of flowers and plants under the eaves also appropriately embellishes the good style of the restaurant.
Go to the A-la-carte room, and you can see cold dishes, stir-fried saucepans, fresh vegetables, seafood and stir-fried saucepans at a glance. The dishes are rich and exquisite, and diners can choose according to their preferences and appetites. It is no wonder that when the dinner party talks about where to eat, it is "colorful" and people have a kind of casualness that goes without saying.
In 2119, "Colorful" officially entered the town, located at the corner of Fenyang Square by Fenshui River, opposite to the supermarket and large underground parking lot, showing its advantages as a thoroughfare.
Like many restaurants, such as Yingjun Pavilion, Baohulu, Minji Menu, and Old-fashioned Stove, "Colorful" is also a combination of husband and wife, with a male chef and a female owner, which is a kind of both internal and external repair.
In order to gain a foothold in the restaurant industry in a small town, besides location, service and price, the dishes must be exquisite, which should be close to the tastes of the local people, and be innovative in appearance, which is also the consistent pursuit and advantage of "colorful".
Compared with the old-fashioned restaurants in Tonglu County, the restaurants in this town have somewhat lagged behind in recent years. But there are still a few shops that can hold up a little scene, welcome the royal pavilion, land and sea, and of course, "colorful." Local customs and local dishes, tinkering around the edges, are not their supreme character, which has something to do with the operators' ideas.
Shi Aiyu, the "colorful" proprietress, comes from Jinxi, Tonglu. She has the consistent heroism and tenacity of Nanxiang people, and she has the stubbornness of never giving up until things are done well. It is only by working hard on the dishes and dying on one thing that the current "colorful" has been achieved.
seafood platter is a new cognition of catering in recent years. Hairtail, shrimp, crab, small yellow croaker, tofu fish, etc., all kinds of mashups and combinations freshly baked, immediately lifted the diners' desire for simplicity.
"Colorful" only mixes bass with red crab. A funny seafood of perch camel crab was born. While tasting delicious food, it seemed like a wonderful ocean trip.
The collocation of small saucepans is also different. Onions are laid on the bottom, and the bright and fleshy shrimps are used as the main ingredients, supplemented by green beans, soft and crispy onions, smooth and tender texture of small-mouthed shrimps, and crispy green beans, all of which flow into the tip of the tongue to make the small stew delicious.
Lamb chops are fresh with shrimp and mussels, supplemented by broccoli, calcium supplementation, and corn flakes to promote metabolism and lose weight, without losing a delicious stew.
stew is also a hot spot for chefs. The base material can be broth, red dates, medlar and the like. The main ingredient is usually beef, accompanied by green onion and garlic leaves, or other vegetarian dishes. "Colorful" has already touched people's mind that they are tired of this old dish. They choose lamb chops, sheep livers and miscellaneous sheep as the main ingredients and cook them a little, which can be eaten in a small pot or dipped in sauce, greatly enriching the tastes of diners.
Life is getting better and better, and people's taste and beauty of food have also improved. The proprietress tried to put a purple and white cymbidium in the cold dish, so that it was elegantly lined, and the smell and beauty of flowers and plants came to her.
The guests came one after another, and the proprietress was busy greeting, choosing rooms, ordering food and arranging tea. Wearing a headset, her hoarse, rough and enthusiastic voice echoed in the hall, reflecting the appearance of "colorful is always spring".
She has lost weight and slowed down. Every day, she shoots videos, dishes, or happy guests. She writes down the business gains and losses in her calendar and hides the delicacy of the public in her heart. When there is a gap, she will take the initiative to take a walk in the private room, listen to the diners' comments on the dishes, and look at the drinks and tea.
Her chef has been busy in the back room. He concentrates on each dish, showing its original flavor, or blending its shape, color and fragrance, which is also a kind of smell that will not stop until he makes some noise. Every time he comes out, he wipes his sweat with a towel.
Imagine that once the price has come down, restaurants like "Colorful" can't do without fire in a small town.