After selecting the option to draw again, the system's prompt quickly sounded in his mind:

"Congratulations to the host for obtaining a Perfect Level stewed dish—Stewed Fish Entrails!"

Wow!

Upon hearing it was this dish, a surprised expression appeared on Lin Xu's face.

Like the Crystal Pork Hock, which was renowned as a god-tier rice accompaniment, Stewed Fish Entrails was also very suitable for selling in the restaurant—even more so than the Crystal Pork Hock. The Crystal Pork Hock, being cold, is suitable for accompanying drinks. When paired with rice, it's slightly less effective. But Stewed Fish Entrails was different; this dish was a surefire crowd-pleaser, perfect with liquor, rice, or noodles, guaranteed to satisfy any diner.

Snapping back to reality, Lin Xu couldn't help but rub Dundun's big head.

Such a sensible child, knowing that it was time to open for business, so he drew dishes that could be directly sold in the restaurant for profit.

He decided to check later if fish entrails were available. If so, he would cook them and have the head chefs from the various kitchen departments taste them at noon. If they all approved, the dish would be added to the menu starting tomorrow for the trial operation.

The restaurant kitchen now had quite a few staff members. To ensure customer satisfaction, every new dish had to be tasted by all the head chefs. Only with their approval could a dish be introduced on a trial basis. This "trial basis" involved monitoring customer purchase and repurchase rates over a set period. If the sales volume wasn't significant and customers showed no intention of repurchasing after trying it, the dish would be removed from the menu. Regular customers who enjoyed it could still order it off-menu through the waiters. However, it wouldn't be recommended to new customers to avoid giving a negative first impression of the restaurant.

People have limited appetites. The goal was to serve dishes so addictive that customers would feel thoroughly satisfied, return for more, and even bring friends and family. That's how we'll get repeat customers for the restaurant.

Since the staff had come on board, Lin Xu had been occupied with shooting TV shows and enjoying roasted suckling pig and whole roasted lamb with his family. The restaurant staff, however, had not been idle. Over the past few days, they had gathered to develop the menu for the trial operation, covering everything from cold appetizers and hot dishes to soups and desserts.

Dou Wenjing and several employees in charge of market research had also compiled pricing data from comparable high-end restaurants in Yanjing City. The pricing standard for Lin Ji's Food was set to be twenty percent higher than the average of comparable restaurants. After all, Lin Ji's Food had a strong reputation, and nearly all its menu items were Perfect Level dishes, so a higher price point was justified.

Regarding the price of handmade noodles, Manager Dou had initially suggested an increase. She pointed out that in comparable high-end restaurants, a bowl of Noodles With Black Bean Sauce could easily cost 68 yuan, tossed noodles 58 yuan, and even specialty health noodles could go for 88 yuan.

But Lin Xu vetoed that idea. Lin Ji had always catered to a broader clientele. Its initial success upon opening was largely fueled by customer word-of-mouth. Even though it had been renovated into a large, upscale restaurant, Lin Xu didn't want to alienate his loyal customer base. Besides, the previous prices weren't actually low; they only seemed more affordable when compared to other high-end establishments. Ultimately, the company adjusted prices based on the cost of various toppings, but on the whole, they largely maintained the previous pricing structure.

After placing Dundun back on the service counter, Lin Xu went up the stairs to the second floor.

In the kitchen, the chefs, now completely familiar with the environment, were busy practicing the dishes for the trial operation to prevent any mishaps.

"Are there any fish entrails today?" Lin Xu asked Che Zai.

Now that the restaurant had plenty of skilled chefs and assistants, Che Zai had been assigned to the restaurant's purchasing department, responsible for the daily procurement of ingredients.

Seeing the boss ask him, Che Zai hurriedly said, "Yes, yes, yes! This morning, when Uncle Shen delivered the vegetables, he specifically gave me a bag of fish entrails. He said they were from a fishmonger at the market who wants us to source seafood from them. I haven't agreed yet."

Upon hearing this, Lin Xu immediately said, "Vegetables, Scallion and Ginger can be bought from the market, but there's no need to source other seafood there. We'll have a dedicated supplier for our seafood."

The market mostly sells common freshwater fish, but the restaurant plans to feature marine fish. Therefore, it's better to have Old Huang handle all seafood deliveries.

As for the market vendors...

Lin Xu said, "We can buy fish entrails from the market; fresh ones are better quality than frozen. When you have time, go talk to that vendor. If they can guarantee a steady supply, we'll source our fish entrails from them in the future."

"Okay, boss."

The bag of fish entrails weighed about seven or eight kilograms, a substantial amount.

Lin Xu carried the bag to a sink, dumped the fish entrails into a basin, carefully removed the gallbladders first, and then began to clean them. These fish entrails were very fresh. The Fish Roe, fish liver, and fish fat were in whole pieces, and the swim bladders were plump. Rummaging through, he even found several clumps of Fish Intestines and a few relatively intact pieces of Fish Skin. These were likely from customers who didn't eat Fish Skin and had it removed directly by a fish processing machine.

He first scooped out the Fish Intestines. The fish these came from must have weighed over ten jin (approximately five kilograms), as the Fish Intestines were almost as thick as chicken intestines. Using a small pair of scissors, Lin Xu slit the Fish Intestines open from end to end. He then cleaned them thoroughly, inside and out, using the same method for cleaning Fatty Intestines, before cutting them into segments about ten centimeters long.

Once this was done, he scooped out the soaked fish entrails and cut the larger pieces of Fish Roe and fish fat. Then, he brought a pot of water to a boil and blanched the fish entrails.

By now, it was almost noon.

While he was busy, Shen Baobao, Shen Guofu, and Han Shuzhen—the family of three—came up to the second floor. They were taking advantage of the weekend to have a meal and also to see the new car they had talked about.

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