1984: Starting from a bankrupt Sichuan restaurant

Chapter 369 Boss Mei, you invited Zhou Yan? (6k-page compilation)

After eating Kung Pao Chicken, Yan Ge became more wary of Zhou Yan, but still gave him enough respect.

This dish speaks volumes about skill; Zhou Yan demonstrated an astonishing level of expertise in both cooking time and seasoning.

The young chefs at Rongleyuan are all outstanding talents selected from various places. In their early twenties, they are already considered to be quite good at helping out in the kitchen and cooking the dishes ordered by individual customers in the main hall.

The Kung Pao Chicken that Zhou Yan made was served in the second-floor private rooms and high-end banquets at Rongleyuan.

Yan Ge instructed Zhou Yan on the serving times for Kung Pao Chicken and Braised Rock Carp, then asked the kitchen helper and the platter worker to assist Zhou Yan before turning to the side to get busy. Today, Boss Mei was hosting a banquet for distinguished guests, and there were several dishes that he needed to prepare personally.

"Master, what's his background? He looks about my age, yet he can cook banquet dishes?" Yan Ge's apprentice, who was helping him cook, muttered to himself.

"If you had half his skill, I wouldn't have to worry about you." Yan Ge rolled his eyes at him, then looked at Zhou Yan, who was instructing Dunzi on how to kill fish, with a complicated expression.

It's clear that Boss Mei is very satisfied with Zhou Yan. If the guests are satisfied with today's banquet, they will most likely recruit him to Wanxiu Restaurant.

This could be a bit troublesome.

He wasn't afraid of Lu Xiaoji and his apprentice coming to Wanxiu Restaurant. They were quite skilled, had several signature dishes, and were reliable chefs who wouldn't affect his position.

But if Zhou Yan comes to Wanxiu Restaurant, a group of Confucian-style chefs will probably soon emerge in the restaurant's kitchen.

By then, he might not be in charge of the kitchen anymore.

He left Rongleyuan and brought ten people with him and Meixiu to Jiaozhou to make a living. Besides him, a first-level chef, there were three second-level chefs and four third-level chefs.

A strong dragon will not overwhelm a local snake.

In Jiaozhou, the Kong school was undoubtedly the local tyrant.

Although Kong Huaifeng has passed away, Kong Qingfeng has retired, and the three generations of disciples have scattered to various places, the influence of the Kong school in Jiaozhou has not yet dissipated.

He still needs to be more careful.

Zhou Yan could guess Yan Ge's current state of mind, but he didn't care. Anyway, he had no intention of coming to Wanxiu Restaurant to steal his job.

The instructor killed the rock carp, then took charge of slicing and marinating it himself. Under the pretext of selecting ingredients, he toured the kitchen, looking around without any sense of boundaries.

It's okay, he did it on purpose.

This opportunity to visit a competitor's core territory only comes when the competitor doesn't yet consider you a competitor.

The overall layout and facilities of the kitchen were quite good, clearly designed on purpose. Asking Boss Mei for the design drawings would be a bit impolite, so Zhou Yan could only memorize what he saw and draw the drawings back home for Sister Meng as a reference.

Back at the stove, Zhou Yan checked all the side dishes that the stir-fry had prepared, including the saltiness of the fermented bean paste, so that he would have a clear idea of ​​what to do.

When it was almost time, Zhou Yan first fried the rock carp in the pan to set its shape, and then began preparing for dry-frying.

He was only responsible for making two dishes today, and there was only one serving, so he had plenty of time.

To be fair, Yan Ge's kitchen management skills were indeed quite good after coming from Rongleyuan.

Dozens of cooks, kitchen helpers, and kitchen staff worked in a well-organized and efficient manner, with clear division of labor. Waiters carried trays in and out, their legs practically smoking from all the walking.

The wedding banquet was held simultaneously in three banquet halls. There were also more than twenty tables in the main hall, and the number of guests in the private rooms on the second floor was unknown.

The kitchen can serve more than a thousand guests at the same time and still operate in an orderly manner, which is something worth learning from.

Being able to cook and being able to manage a chef are two different things.

As the number of guests increases, going it alone becomes impractical.

"Master Zhou, the Kung Pao Chicken will be served in five minutes," a staff member reminded Zhou Yan.

"Okay." Zhou Yan responded, gently shaking the iron pot beside him to move the rock carp, which was bubbling inside, slightly to prevent it from sticking to the pot. Then he began to debone and dice the chicken legs, preparing to make Kung Pao Chicken.

The peanuts have been fried in oil beforehand and are ready to use.

"He's really not in a hurry at all."

"That's how all masters are. Our master doesn't always do it this way. He has to cook it precisely on time so that the dish has that wok hei (wok aroma) when it's served."

The chef next to him muttered under his breath, and while cooking, he couldn't help but steal a few glances.

……

In a private room overlooking the river on the second floor, Mei Xiu, holding a wine glass, toasted Chen Ming, who was sitting in the main seat, with a smile: "Director Chen, you are a rare guest. It is truly an honor for our humble establishment to have you visit Wanxiu amidst your busy schedule."

"Mr. Mei, you're too kind. I've long heard that your Wanxiu Restaurant is exceptionally good, a new benchmark in Jiaozhou's catering industry, but I've never had the chance to taste it." Chen Ming took a sip of his drink and smiled. "Today, I've come with Mr. Yao, Mr. Zhuang, Director Lin, Dean Meng, and Xia to try it, and what you say is true. All the state-owned restaurants in Jiaozhou should learn from your advanced management methods and innovate more in service and dishes."

Zhuang Huayu ate a piece of braised deer meat and nodded slightly, saying, "The culinary team from Rongleyuan is indeed different; the quality of their dishes is guaranteed. I've eaten at almost every restaurant in Jiaozhou recently, and in terms of overall dining experience, Wanxiu Restaurant is definitely a level above."

"Director Chen, Mr. Zhuang, you flatter us. We are newcomers and are still exploring and learning. If we can bring some new vitality to the catering industry in Jiaozhou, it would be my honor," Mei Xiu said modestly.

Yao Licheng picked up a slice of beef and chewed it slowly, nodding with satisfaction. He looked at Mei Xiu and said, "Boss Mei, your business is booming. I see that there are three banquets today. We met once in Hong Kong two years ago. I didn't expect to meet again in Jiaozhou. You've opened such a big restaurant."

Mei Xiu smiled as she held up her wine glass: "My trip to Hong Kong two years ago was for research and learning. After two years of preparation, I finally opened Wanxiu Restaurant. If you have any needs for entertaining guests in the future, you might consider Wanxiu Restaurant. We have a large banquet hall, as well as the most upscale private rooms in Jiaozhou. We can also provide meeting rooms, so we have excellent hospitality capabilities."

“You need to talk to Zhiqiang about this. Zhiqiang will be in full charge of managing the Licheng Group’s Jiaozhou factory.” Yao Licheng nodded and looked at Lin Zhiqiang sitting next to him.

Upon hearing this, Mei Xiu looked at Lin Zhiqiang and Meng Anhe and smiled, "Director Lin, Dean Meng, I'd like to propose a toast to you both. You are clearly cultured people; your demeanor is quite different."

"Thank you." Lin Zhiqiang and Meng Anhe raised their glasses.

"It's too early to discuss the reception arrangements now, but Wanxiu Restaurant has left a deep impression on me, and I will seriously consider it if there is any need in the future," Lin Zhiqiang said.

"Okay, that's good." Mei Xiu smiled and nodded, then turned to look at Xia Yao sitting next to Meng Anhe. This girl was really beautiful, with delicate features and a slender figure. In particular, her temperament was so elegant, somewhat like Meng Anhe, but with the liveliness and grace of a young girl.

Yao Licheng said, "Although Xia Yao has not yet graduated, she is already an outstanding designer in our Licheng Group. She is highly skilled and very talented."

"That's amazing." Mei Xiu was a little surprised when she heard this. She thought Xia Yao was a young girl who came to eat with her aunt. From Yao Licheng's words, it was not hard to see how much he valued Xia Yao. She raised her wine glass and said, "Miss Xia, I'd like to toast you."

"Thank you." Xia Yao picked up the corn juice, took a sip, and smiled slightly.

Today's gathering was organized by Yao Licheng. The investment in Licheng Group's Jiaozhou factory has been finalized, and the site selection and construction preparation phase has begun. Moreover, Zhuang Huayu is returning to Hong Kong tomorrow, so he organized a gathering and invited Mei Xiu to join him for a meal.

Let's talk about work, and this will also be a good opportunity to bid farewell to Laozi and Zhuangzi.

"Boss Yao has had a very fruitful trip to Jiaozhou this time, recruiting two capable assistants all at once." Chen Ming glanced at Xia Yao and said with a smile. He originally thought that Xia Yao had come to eat with him, but he did not expect that this young girl was quite capable and was highly valued by Yao Licheng.

"Sigh, Lao Yao has reaped a lot, but I didn't get any of the ones I wanted." Zhuang Huayu sighed softly and took a sip of his drink.

"You got a recipe too, didn't you?" Yao Licheng said with a smile.

"If I could get the people, what would I need this recipe for?" Zhuang Huayu sighed.

"That means you're still lacking a bit of charm when it comes to attracting talent." Yao Licheng couldn't help but laugh, thinking about how he had recruited Xia Yao and how Zhou Yan's attention had also shifted to Licheng Group.

Xia Yao lowered her head to eat, a slight smile playing on her lips. Although they didn't name names, she knew who they were talking about.

Zhou Yan is the best man today, and it seems he's at Wanxiu Restaurant. After dinner, while they drink and chat, she'll sneak out for a stroll to see if she can run into him.

Finally, it was the weekend, but she wasn't interested in the factory construction. All she could think about was going on a date with Zhou Yan, checking out the movies, having tea by the river, holding hands while shopping, and enjoying a hot pot for the two of them. Just thinking about it made her very happy.

"Dean Meng, I wonder if we could ask your architectural institute for help with the design and construction of our factory? The first phase of investment for the Jiaozhou factory is five million. Considering the geological conditions in Sichuan, I would like to build the factory to be more reliable," Yao Licheng asked Meng Anhe.

Meng Anhe put down her chopsticks and wiped her mouth: "You can have your secretary prepare the materials, and I'll take them to the architecture institute for you tomorrow. This matter needs to be confirmed by the director, and there will most likely be a meeting to discuss it. Construction is in full swing everywhere, and our architecture institute is responsible for many important projects, so the workload is quite heavy. I can't give you a definite answer right now."

"Okay, I'll have Xiao Li prepare the materials in a bit." Yao Licheng nodded. He had great respect for Meng Anhe, an independent and outstanding woman.

Xia Yao is very much like her aunt. Now she is also a half-employee of Licheng Group, but she is always poised and confident in front of her boss.

Before dinner, they had some tea together. Xia Yao showed him the four pictures of the 'Spring' series from the Jiading silk four seasons collection, which he liked very much.

She is not yet a very professional designer, but she definitely deserves the title of a young artist.

He's really struck gold this time.

In his view, the Jiading silk series has many potential products that can be developed. If sales go smoothly, it can fully support the first phase of production capacity of the Jiazhou factory.

Of course, the dyeing and printing factory is the first phase. They have also planned the entire industrial chain to take root in Jiaozhou and connect the entire industrial chain of silk products.

"Mr. Zhuang, would you be interested in investing in a restaurant or something in Jiaozhou?" Chen Ming asked Zhuang Huayu.

Mei Xiu remained calm, but her gaze towards Zhuang Huayu was slightly tense.

She spent a million yuan to build the Wanxiu Restaurant on the banks of the Minjiang River, a game-changer for the local catering industry.

But in front of a Hong Kong catering tycoon like Zhuang Huayu, a million is just the monthly profit of his few restaurants. If he really came to Jiaozhou, he could easily crush Wanxiu Restaurant with money.

"Director Chen, I'm good at selling cheap things at high prices, but it's hard for me to sell expensive things cheaply. If you ask me to open a restaurant in Jiaozhou now, I'm sure I'll lose money." Zhuang Huayu raised his glass, clinked glasses with Chen Ming, took a sip, and shook his head, saying, "Jiaozhou is full of hidden talents, and Sichuan cuisine has a thousand flavors. Even I'm not confident."

Mei Xiu breathed a sigh of relief upon hearing this. Zhuang Huayu's words were just polite; to put it bluntly, he looked down on the meager earnings of opening a shop in Jiaozhou.

In Hong Kong, a single banquet can cost thousands or even tens of thousands of dollars.

Today, Wanxiu Restaurant hosted three wedding banquets. The cheapest table cost 20 yuan, and the most expensive table only cost 40 yuan. They earned less from hosting three wedding banquets than from a single table in a private room.

Boss Zhuang would never be interested in that.

Just then, there was a knock on the door of the private room, and a waiter pushed the door open and rushed in, bringing a dish to the table.

"Kung Pao Chicken!" the waiter announced the dish, and the lazy Susan gently turned, stopping right in front of Zhuang Huayu.

Zhuang Huayu looked closely and saw a large, pure white porcelain plate filled with Kung Pao Chicken. The brownish-red, glossy chicken pieces contrasted sharply with the bright red chili peppers, white scallions, and red-skinned peanuts.

The sauce completely coats the ingredients, leaving only a thin line of oil at the bottom of the bowl.

The strong, spicy aroma, tinged with a slightly sour vinegar scent, wafted over, making Zhuang Huayu's eyes light up and causing him to swallow hard.

"This spicy lychee flavor is so strong!" Zhuang Huayu couldn't help but exclaim.

Kung Pao Chicken is a very famous dish. There are Shandong cuisine versions of Kung Pao Chicken, Sichuan cuisine versions of Kung Pao Chicken, and Guizhou cuisine versions of Kung Pao Chicken.

Even in Beijing, the declaration "The authentic Kung Pao Chicken is in Beijing" has been made.

Zhuang Huayu loves Kung Pao Chicken, especially the Sichuan-style spicy lychee flavor.

For more than ten years, he had eaten at several Sichuan restaurants in Hong Kong and once thought that the Sichuan version of Kung Pao Chicken was sour and spicy, and that it was hot and dry, and that it was not as good as the Shandong version.

Until a few years ago, when a Sichuan cuisine master visited Hong Kong, he tasted Master Kong Huaifeng's Kung Pao Chicken. When the spicy and lychee flavor exploded in his mouth, he was completely dumbfounded.

This is different!

The Sichuan restaurants in Hong Kong that he had eaten at before were simply ridiculous!

It was spicy but not overpowering, with a prominent lychee flavor, and the chicken was fresh, fragrant, and tender, leaving a very deep impression on him.

After that, whenever he went to a Sichuan restaurant, he would always order Kung Pao Chicken.

It was a mixed bag, but I could never taste the flavor I remembered again.

During his trip to Sichuan, he ordered a lot of Kung Pao Chicken. He even ate it at Rongleyuan, and while it was indeed delicious, he always felt it was missing something.

"Kung Pao Chicken, Lao Zhuang, isn't this your favorite? If I remember correctly, you've ordered it every time you've been to Sichuan," Yao Licheng said with a smile.

"Hmm, try it and see if it's the taste I'm looking for." Zhuang Huayu nodded with a smile and picked up the ladle.

Mei Xiu looked over upon hearing the sound, feeling slightly nervous, hoping that Zhou Yan could perform steadily.

Zhuang Huayu scooped a spoonful of Kung Pao Chicken into his mouth and chewed it slowly.

The intense, spicy lychee flavor explodes on the tongue; it's fresh out of the wok and still has a wok-fried aroma, so it's a little hot when you eat it.

As you chew slowly, the tender chicken pieces, crispy peanuts, spicy chili peppers, and soft scallion segments create a wonderfully layered texture.

The smoky aroma of chili peppers blends perfectly with the sweet and sour sauce, making the sweet and sour lychee flavor stand out.

Mildly spicy with a numbing sensation, and a savory aftertaste!
"That's it! The spicy lychee flavor is absolutely amazing!" Zhuang Huayu couldn't help but exclaim, his scalp tingling and his eyes slightly moist.

I searched and searched, but couldn't find the familiar taste. My loved one has passed away, and I'm afraid I'll never be able to taste this flavor again. It would be a lie to say I'm not regretful.

Unexpectedly, since he was returning to Hong Kong tomorrow, today's farewell dinner gave him the most satisfying Kung Pao Chicken of the trip.

The regrets of this trip have been fulfilled at this moment.

"Delicious?" Yao Licheng asked with a smile, seeing his reaction.

"That concludes today's dishes. This Kung Pao Chicken is number one in my heart; it's a bit better than the other dishes." Zhuang Huayu nodded, then scooped another spoonful into his bowl with the serving spoon. As he ate, he said, "Since coming to Sichuan, I've ordered Kung Pao Chicken no less than ten times. Today's Kung Pao Chicken from Wanxiu Restaurant is the best; it's even better than the one from Rongleyuan."

After saying that, Zhuang Huayu raised his glass and said, "Boss Mei, the chefs at your Wanxiu Restaurant are very skilled. I'd like to toast you."

"I am honored to receive recognition from a gourmet like Boss Zhuang." Mei Xiu smiled and raised her glass, but there was a hint of bitterness in her smile.

Unexpectedly, the first dish to receive praise from Zhuang Huayu today was made by Zhou Yan.

For a moment, I didn't know whether to be happy or sad.

Zhou Yan's Kung Pao Chicken is indeed delicious, which is evident to all.

She can tell the difference between good and bad, and a gourmand like Zhuang Huayu knows it even better.

She had already decided that after the banquet, she would have a good talk with Zhou Yan to see if she could invite him to work at Wanxiu Restaurant.

"There aren't many Kung Pao Chicken dishes that receive such praise from Lao Yao. I'll have a taste too." Yao Licheng picked up his chopsticks.

"Old Yao, Kung Pao Chicken is a soup dish, you have to scoop it out and eat it, so you can taste all the textures and flavors of the ingredients in one bite, that's the right way to eat it." Zhuang Huayu picked up a spoon and scooped a spoonful of Kung Pao Chicken into Yao Licheng's bowl.

Then he turned the turntable and said with a smile, "Everyone, please try this. This Kung Pao Chicken is really delicious. To be honest, after eating this Kung Pao Chicken, I don't want to leave. If it weren't for something that really happened at the company, I would like to stay and eat it for a few more days."

"I just had a pretty good Kung Pao Chicken on New Year's Day. Today, I'll try the chef's cooking at Wanxiu Restaurant," Lin Zhiqiang said, taking a spoonful of Kung Pao Chicken to taste. He chewed it carefully, his expression a little strange.

"Huh?" After tasting it, Meng Anhe also let out a soft exclamation of doubt, and looked at Xia Yao beside her.

Xia Yao chewed slowly, her big eyes also full of doubt. This Kung Pao Chicken was delicious, but it looked just like the one Zhou Yan made!

"Did Zhou Yan really go to be a groomsman today?" Meng Anhe asked softly.

"Yes, he went to pick up the bride early this morning." Xia Yao nodded. If she didn't know that being a best man should be very busy, she would definitely suspect that Zhou Yan had gone to Wanxiu's kitchen to cook.

“The chef at Wanxiu is indeed quite skilled,” Meng Anhe laughed. “If he were to come to Jiaozhou, he would face some pressure.”

"It's alright, we're not sure who's under more pressure yet," Xia Yao said with a smile, her eyes full of confidence in Zhou Yan.

Everyone had a taste, and when they returned to Zhuang Huayu, there was still half a plate left. He ate it with great relish.

Dishes were served one after another, and Xia Yao ate quite a lot today.

The high-end banquets prepared by chefs from Rongleyuan feature a complete selection of delicacies from land and sea.

Shark fin, sea cucumber, bear paw, muntjac meat, deer tendon... all were exquisitely prepared and tasted great.

But the first dish on the table to be finished was Kung Pao Chicken.

A dish from Cangchuan that features chicken thigh meat and peanuts as its main ingredients, but is otherwise unremarkable when placed alongside a host of delicacies.

Zhuang Huayu ate half of it.

Zhuang Huayu, who owns six high-end restaurants, has tasted all kinds of delicacies, but ultimately, the best thing is still a fresh and lively flavor.

Speaking of seafood alone, the Cantonese chefs he hired at his restaurant are far superior to those at Wanxiu Restaurant, not to mention the quality and freshness of the ingredients.

When ordering seafood at a Sichuan restaurant, Lao Yao always picks the most expensive dishes and orders them in bulk.

The door to the private room opened, and a waiter entered carrying a long platter, carefully serving the dish: "Braised rock carp! Please enjoy."

This was the final, grand finale dish, and everyone's attention turned to it.

The deep-fried rock carp, golden brown and topped with minced meat and pickled mustard greens, garnished with scallions and pickled peppers, gleams with an oily sheen.

Zhuang Huayu nodded slightly: "This braised rock carp looks very authentic, it looks quite professional."

"It looks somewhat similar to the one from last time," Yao Licheng nodded in agreement.

Xia Yao pursed her lips, looking at the whole braised rock carp on the long plate. It was not just similar, it was exactly the same.

The way the fish was arranged, with a section of scallion and a section of pickled pepper, the length of the pickled pepper and scallion, the amount of meat sauce and bean sprouts, and the color of the fish, were all very similar to the braised rock carp I ate on New Year's Day.

Mei Xiu smiled and introduced, "Dry-fried rock carp is a delicacy in traditional Sichuan cuisine. Rock carp are mostly distributed in the middle and upper reaches of the Yangtze River and its tributaries. They have a firm and tender texture. Rock carp are very difficult to catch and fish for in winter..."

"Fish should be eaten hot; hot food is as good as three kinds of fresh food. Let me try this braised rock carp and see if the skill is up to par." Zhuang Huayu had already picked up his chopsticks and put a piece of fish belly meat into his mouth.

Mei Xiu didn't say anything more, and looked at Zhuang Huayu with a smile.

Everyone at the table was waiting for Zhuang Huayu's evaluation.

Zhuang Huayu savored the fish, swallowed it, and then looked up at Mei Xiu in surprise, asking, "Boss Mei, you invited Zhou Yan here?"

Xia Yao's eyes lit up, and she looked at Mei Xiu, waiting for her answer.

Lin Zhiqiang and Meng Anhe's expressions also looked slightly strange.

Upon hearing this, Mei Xiu showed a hint of surprise on her face and nodded, saying, "This braised rock carp was indeed made by Chef Zhou. Does Boss Zhuang know him?"

Zhuang Huayu laughed upon hearing this: "Everyone at this table is probably more familiar with him than you are with him."

　No extra chapter today, but I'll add one tomorrow! Please vote with my monthly tickets!

　　
　
(End of this chapter)