Taihu Restaurant [Food Management]

Shen Shun worked overtime until 3:30 in the morning and died suddenly at her workstation. Before her consciousness dissipated, the last thing that came to her mind was her grandmother's portrait. The black and white photos were placed crookedly on the greasy mahjong table at my cousin's house. When I woke up again, June 2016 was written on the calendar. At this time, she was twenty-one, a senior in college, and had just finished her final exams. There was a WeChat message from my cousin on the phone: "Sister, don't worry about the restaurant. My dad told me to take over. You can study hard." In her last life, her parents died suddenly. She could never get over her grief, and she didn't dare to go back to the small restaurant where memories were everywhere. So the waste that my mother had raised for twenty years was poured into the sewer, the small restaurant near the lake was converted into a chess and card room, and the "Water Country Chef" on the sign was replaced with a tacky neon light box. Later, even grandma... Shen Shun deleted the message and bought the latest high-speed train back to Wuxi. Taihu is still the same Taihu. The restaurant is still the same as in the memory, small and huddled at the corner of the road along the lake. The faded signboard hangs under the eaves, the wisteria trellis in front of the door is covered with green leaves, the stove is covered with a thin layer of dust, and the blue and white porcelain dishes left by dad in the cupboard are still neatly stacked. On the day she went to pick up her grandma, the old lady was squatting in front of her cousin's house, choosing cowpeas. A bowl of porridge at her feet was already cold. When he saw her, he was startled for a moment, then smiled: "Nanny is back? Have you eaten?" "Grandma, come with me. Let's go back to the hotel and stay." During the rainy season, the stove fires are rekindled in Taihu Restaurant. Business was slow in the first month of opening, but one good thing about catering in Taihu Lake is that you don't have to worry about the ingredients. In spring, shepherd's purse wontons, malantou, tango fish, river clam and tofu soup are made; in early summer, loquats, bayberry and peaches are picked, and then Taihu Sanbai comes on the market, with a bowl of water shield soup; in midsummer, chicken head rice, water chestnuts, and iced wine rice balls are peeled; in autumn, hairy crabs are fatter, and sweet-scented osmanthus sugar lotus roots are sweet; in winter, stewed mutton, soy sauce, pickled fresh... She cooks whatever is in season and whatever Taihu gives her, she serves to the diners. As spring passes and autumn comes, the fire in the stove is always bright, and the days in Jiangnan slowly take on the best shape with vegetables and rice. Intention: run well and make progress every day