50s: Starting with a storage ring

Chapter 633 The Tongue of China, The Stomach of China

As a top-tier hotel in New York, the Wanliyun Restaurant naturally attracts a large number of guests.

For a formal banquet, you need to book a table at least a week in advance. Luckily, there were only two of them, and there were plenty of small tables in the hotel lobby.

Huang Mingyu was born in the United States and can only be considered of Chinese descent. He grew up eating steak and hamburgers and doesn't know much about Chinese cuisine.

Without further ado, Sun Zhiwei started ordering food as soon as he arrived at the restaurant.

Wanliyun Restaurant is a high-end restaurant in Chinatown, with an antique-style exterior and interior.

The restaurant's lobby features exquisitely carved peach wood tables and chairs imported from China, and Chinese calligraphy and paintings hang on the walls.

This deliberately created exotic oriental atmosphere is very attractive to customers and tourists from New York's mainstream society.

To Westerners, Chinese people are vastly different from them in terms of clothing, food, housing, and transportation.

Most tourists come to Chinatown with a sense of curiosity, and eating an authentic Chinese meal adds a touch of adventure to the experience.

These century-old restaurants have passed down unique culinary techniques, and their menus have remained largely unchanged for over 100 years.

Of course, only the name has remained largely unchanged, but the content has changed significantly, and Wanliyun Restaurant operates very flexibly.

Because many traditional Chinese dishes are unacceptable to foreigners, such as pig intestines, pickled chicken feet, fermented bean curd, and preserved eggs.

Animal offal, in particular, is a famous dish in the eight major cuisines of China, with the Nine-Turned Intestines having a long history.

Foreigners rarely eat it, but that doesn't mean they don't eat it at all; they simply have unique preferences.

For example, the French love foie gras and regard it as a symbol of fine cuisine.

But once you really understand where foie gras comes from, you definitely won't be able to eat it anymore. Isn't that just the fatty liver of a goose?

And then there are the British, who outwardly consider offal vulgar, but in reality, 'steak and kidney pie' is a classic dish that has been a bestseller in Britain for two centuries.

Italians have a special fondness for braised tripe, and on the streets of Florence, this dish not only satisfies the palates of locals but has also become a signature attraction for tourists.

German blood sausage with sauerkraut is a traditional delicacy.

Therefore, in order to cater to the local tastes, Wanliyun Restaurant now offers two menus.

One type is for foreigners and is written in English.

Many of the dishes are those that have been modified over the past 100 years to suit Western tastes, such as General Tso's Chicken.

Another type is a menu for Chinese people, using traditional Chinese characters, and the dishes listed are the authentic eight major cuisines.

When Sun Zhiwei treats you to dinner, he certainly won't order any modified dishes. Judging from his standard Cantonese, the restaurant staff won't give him an English menu either.

So Sun Zhiwei ordered a table full of classic dishes from the eight major Chinese cuisines.

As for whether Huang Mingyu can get used to the food, he is not worried at all, because the Chinese people's love of food is ingrained in their bones.

Your tongue and your stomach both know that this is the food you love to eat.

As long as you are of our bloodline, even if it's your first time tasting Chinese food, the food genes hidden within you will be activated, making you instantly fall in love with it.

These dishes were developed over thousands of years for the tastes and stomachs of the Chinese people.

They have withstood the test of hundreds of millions of Chinese people over thousands of years, and cannot be changed by eating foreign food for a few years.

Not long after, Huang Mingyu arrived at the restaurant. If Sun Zhiwei hadn't specifically come an hour early, Huang Mingyu would definitely have arrived before him. That's what he liked about Huang Mingyu; it was just so comfortable to be around him.

The two first drank tea at their seats, and then Sun Zhiwei directly expressed his thoughts.

Once established, the Roberts Group will undoubtedly be a large conglomerate, far more powerful than Cathay Bank, a mid-sized bank that doesn't even rank among the top in the United States.

But certainly, the birth of a new group is a complex and multifaceted process.

Even though all the companies and industries belong to Sun Zhiwei and are relatively cooperative, it is undoubtedly impossible for him to live a leisurely life in the short term.

But he didn't dwell on it for long, because being a branch manager at Cathay Pacific wasn't a secure job either.

Changes in the management of a joint-stock company are not solely decided by the major shareholder; the opinion of the head office president, Zheng Jiafa, is also crucial. He admitted that he didn't have that much influence with Zheng Jiafa.

The Robert Group is different. It is a family business, and everything is decided by Sun Zhiwei. Given his relationship with Sun Zhiwei, his position in the Robert Group is very secure.

With that in mind, there was nothing to hesitate about. After weighing the pros and cons, Huang Mingyu made a choice that satisfied both parties.

Sun Zhiwei hadn't expected the invitation to go so smoothly. Although he knew Huang Mingyu would eventually agree, he was even more satisfied with Huang's decisive statement.

At this point, the hotel began serving the dishes.

First came two cold dishes: cold tofu skin salad and cold preserved egg salad. The two chatted as they ate.

Then, several hot dishes were served in succession: Peking duck, Kung Pao chicken, Longjing shrimp, Yangzhou lion's head meatballs, squirrel-shaped mandarin fish, boiled cabbage in clear broth, and Wensi tofu, along with a seaweed and egg drop soup.

He originally planned to order Buddha Jumps Over the Wall, but unfortunately, the dish takes too long to prepare and must be ordered in advance, so he had to give up.

Huang Mingyu had eaten Chinese food before, but he didn't think it was particularly delicious.

Because he used to speak English when he went to Chinese restaurants, he naturally received the treatment of a foreigner.

Modified dishes can't possibly taste like authentic Chinese cuisine, so of course they won't suit his Chinese palate or his Chinese stomach.

The authentic Chinese dishes served today were very well prepared, which surprised both Huang Mingyu and Sun Zhiwei.

It seems that Wanliyun Restaurant's reputation is well-deserved; they have a master chef here.

The two enjoyed their meal while discussing the establishment of the group company.

Sun Zhiwei will build upon Huang Mingyu's team at the New York branch, and then supplement them with key personnel from various companies, enabling him to quickly take control of the situation.

"You must complete the integration of all companies within five months."

"Because I will be making a big move in May, I won't have the energy to spend on the group company in the second half of this year. You will have to manage the various companies well for me from now on."

Sun Zhiwei was talking about the army returning to their hometowns next year, but Huang Mingyu didn't need to know that.

Huang Mingyu mentally reviewed the information about the various companies that Sun Zhiwei had mentioned, and then he determined that he had plenty of time.

It is not difficult to complete the group's establishment and business streamlining on time, or even ahead of schedule.

Therefore, he solemnly promised that he would complete the established task before May.

"Boss, I will definitely complete the group's establishment on time, please rest assured."

(End of this chapter)