National Tide 1980.

Chapter 1013 Supreme PUA
The opening ceremony of Ginza Tan Palace Restaurant was a huge success beyond imagination.

This was not only because Ning Weimin had thought carefully about the situation, he had really put his mind into planning and put in a lot of effort to prepare.

It is also because the timing, location, people and harmony of this matter have the due heat.

To be honest, it is actually the synergy effect of all the favorable factors converging together.

Let's talk about the time first.

If 30 years later, mention the crazy consumption of Japanese people in Japan's bubble era.

People's first impression is that the Japanese are shopping like crazy Chinese tourists who are "explosively buying".

But in fact, compared with spending on "buying, buying and buying", the Japanese in the bubble era spent the most on food.

This is normal.

Because the yearning for delicious food is the biggest commonality of all human beings, not to mention that this desire is so basic and real.

It has to be said that compared with other desires, the enjoyment of appetite is actually the easiest to realize and satisfy.

So often once people become rich, the first thing they will spend money to compensate is their own stomach.

Moreover, continuous investment will be made in this area to obtain the enjoyment of the upgraded version.

From the initial goal of satisfying cravings, to eating healthy, high-end, culture, status, and novelty, all the way to the next level!
To put it bluntly, eat!It is the basis of all desires, an absolute necessity!

People often only think about other things when they are full and have eaten well.

This is why in the bubble economy, Japan's catering industry will become the first real industry to reach the [-] trillion target.

Why is the output value of the Japanese catering industry far superior to that of the department store industry and the construction industry by as much as several times.

In fact, starting from the mid-80s, as the "Plaza Accord" destroyed the Japanese manufacturing industry, it forced the Japanese government to implement the policy of increasing imports and expanding domestic demand.

Later, with the appreciation of the yen and the corresponding improvement in the living standards of Japanese people, the so-called "gourmet boom" (gourmet climax) came.

And swept the whole of Japan at an extremely fast speed.

In 1985, there were only about [-] foreign catering companies in Japan.

By 1991, this number had exploded sevenfold, reaching more than [-].

At that time, TV programs also began to appear in batches of variety shows interspersed with various delicacies, and even food shows appeared, and at the same time, a group of famous chefs from famous restaurants also became popular.

Even McDonald's in Japan, once it entered the 80s, broke away from the half-dead situation of only 70 branches in Japan in the 45s, and finally opened up in Japan.

In 1990, this well-known global fast food company had expanded nearly twenty times in Japan, with 770 branches.

Total sales reached 770 billion yen, and the average single-store sales were 3000 million yen, making Japan the region with the highest single-store profit in the world.

It can be seen from this that the unprecedented prosperity of the Japanese catering industry has reached a crazy level.

Since the 70s and [-]s, the Japanese catering culture, which has continued to uphold simple home food, has also undergone major changes.

On the one hand, the hospitality and catering industry pursues luxury and foreign style.

On the other hand, family meals have begun to be delivered.

In this way, Japan's "[-] million total midstream" has become "[-] million total foodies".

Then there is no doubt that Ning Weimin came to Japan to open a branch of Tangong Restaurant at this time, which can be said to be at the right time, just in time for the gale of catering consumption to come to Japan.

He used palace dishes as a gimmick, followed a luxurious style, and intended to create the most expensive Chinese restaurant in Japan.

This just caters to the curiosity-seeking psychology of the Japanese around the corner, and the growing demand for high-end catering consumption.

From the perspective of supply and demand, the current Japan, especially first-tier cities like Tokyo, Kyoto, and Osaka, does have a real need for fresh and exotic food.

After all, even a company like Dongjiye has plans to organize overseas trips for its employees.

This is enough to show that the era of the Japanese not short of money has begun!
Under such a premise, it is really easy for any catering company to do business, and there is basically no possibility of losing money.

And although Japan is an island country with strong xenophobia, because of the long history of cultural exchanges between China and Japan,
The Japanese have always respected Chinese culture and historical heroes.

Such as Confucius, such as the heroes of the Three Kingdoms, such as the father of the country and so on.

Needless to say, the emperor of Huaxia and the Queen Mother of the West are of course among these historical celebrities.

Therefore, the Japanese can't bear the gimmick of Ning Weimin's court cuisine, using the decoration of the altar palace restaurant to tell stories to the guests, and paving the way for the dining culture atmosphere through various details.

For example, when I came to the opening ceremony today, I saw that Tangong Restaurant looked like this.

Not to mention small people like Taniguchi and Kagawa, even people from Sumitomo Bank are full of curiosity about Huaxia's court dishes.

You know, the bigger the company, the more inevitable it is to invite guests to dinner, but they don't care much about how much money they spend.

However, Japan's high-end restaurants are either high-end kiosks, sushi restaurants, or western restaurants, which are too monotonous.

These people have long been tired of eating and watching, and of course they are eager to see new things that are different from the old cognition.

So among the guests at the scene today, almost all the Japanese in the business world are full of anticipation and full of attention.

Under such circumstances, after the celebration started, Matsumoto Keiko spoke as a shareholder of the restaurant, explaining in public the reason and process of how she "befriended" Tangong Restaurant.

Naturally, it was said in the hearts of the Japanese at once, and it achieved a remarkable effect of thunderous applause and laughter.

It can be called "taking advantage of the void".

First of all, in order to enliven the atmosphere of the scene, Keiko Matsumoto explained plainly and humorously that it was because of "greedy".

She said that she often ate roast duck when she went to the capital of Huaxia, and she also liked the royal cuisine inherited from the Ming and Qing Dynasties, but she could no longer eat it after arriving in Japan.

She couldn't help but feel sorry for this, and for the Japanese who haven't eaten these delicious dishes.

Then, Keiko Matsumoto began to cater to the vanity of the Japanese guests.

She said that today's Japanese have the ability and deserve to taste high-end cuisine from all over the world.

Therefore, in order to let people in Japan eat roast duck, and let the Japanese people taste the delicious and noble court dishes, it became her original intention to join Tangong Restaurant and bring the authentic Chinese court dishes to Japan.

She believes that the dishes of Tangong Restaurant represent the more glorious side of Chinese food culture, and are also one of the symbols of the tradition of the ancient Chinese capital.

Moreover, many Japanese have already heard of the names of Beijing Roast Duck and Palace Cuisine, but have never had the opportunity to taste them.

If the branch of Tangong Restaurant in Ginza can satisfy everyone's desire to love Chinese food culture, it will be enough to make her feel proud.

All in all, Keiko Matsumoto's speech does not matter whether it is true or false, it is quite strategic anyway.

It can be regarded as admiring the court cuisine and the Japanese together, which is a bit like the "Emperor's New Clothes" scammers kidnapping in style.

According to the jargon of beating small drums in the capital, this can be called "pushing up", which essentially means "booing and kicking up the seedlings".

Its power is that it can use the face problem of "knowing the goods but not knowing the goods" to praise the guests high.

Let everyone have an extra layer of scruples about judging, so we have to be more tolerant.

Really wait until after the banquet is served, not to mention how brilliant the food in Tan Palace can be.

Even if it is not to your liking, if there is a mistake, the guests will not care too much about it.

Let's put it this way, as long as Ning Weimin's court food is not too bad, it will disappoint these guests too much.

I believe that you can gain good reviews in one fell swoop, and even win many real customers who are willing to spend money.

Second, let’s talk about the location.

It has to be said that the Chinese food market environment in Japan at this time is still very good for Tangong Restaurant to start a business.

If you look at it as a whole, let alone comparing it with 30 years later, it is much better than it is compared with 1990 five years later.

It can be said that it is a blank sheet of paper, allowing Ning Weimin to draw the most beautiful and up-to-date pictures.

Not for anything else, just because Japan has just opened up visas to the mainland in this year, and most of the people from the mainland who come here first are foreign students studying abroad, and there are very few migrant workers with cooking skills.

Therefore, most of the Chinese who open Chinese restaurants in Japan are "old expatriates" who settled in Japan a hundred years ago or people from Hong Kong and Taiwan.

Most of what they operate is Cantonese cuisine or "Chinese cuisine" that has been improved.

Not to mention that the level is not high in the first place, other purely authentic cuisines are very rare.

For example, in Tokyo, now it is the Jinmen-style "Tianjifang Restaurant" jointly established by the Tianjin Foreign Economic and Trade Commission and a Japanese company. It can be regarded as a relatively pure northern dish.

But this restaurant only knows how to follow the script, and the Tianjin dishes they cook according to traditional techniques are not very recognized by Japanese diners.

However, Judequan, which opened in Tokyo in 1979, is quite popular.

However, due to the high operating costs in Japan and the small selection of stores, in fact, it has only existed as a non-staff canteen for the embassy since its opening, and it is difficult to meet the needs of Japanese diners.

In addition, the three "Ju De Quan" in the capital were divided into two.

"Judequan" in Wangfujing and Hepingmen belongs to Jingcheng Catering Company, and "Judequan" in Qianmen belongs to Jingcheng Hotel Corporation.

These three stores have been fighting for "authentic" and "registered trademarks" in China like hot kilns, and have no intention of developing business overseas.

This "Judequan" in Tokyo didn't persist for a few years before closing down, and the chef had already withdrawn from the original unit.

In this way, rare things are more expensive.

The main court dishes like Tangong Restaurant are currently unique in Tokyo, and they are condescending, which is very cheap in terms of novelty.

It has almost become the only and best choice for Japanese people who are eager to taste the "authentic" Chinese food.

There is no difficulty at all in establishing an authoritative signboard of "Authentic Chinese Imperial Cuisine".

No matter how expensive the price is, but because there is no comparable object, how many Japanese people can only recognize the head.

And to be honest, most Japanese people are actually pretty easy to fool.

Probably because of the difference in living environment, the Japanese have not experienced our "turbulent years", so they don't know that not telling the truth to strangers is the best protection.

Japanese people are generally a bit straight, wishing to believe what others say.

Otherwise, it will not happen in the future. A large number of Chinese people who go to Japan can easily win the admiration and trust of the Japanese just by boasting and claiming to be descendants of historical celebrities.

The little devil who had never been fooled before saw the cunning Chinese people for the first time, and he really liked this trick. They had a lot of fun being played like monkeys.

So in this case, when the opening ceremony proceeded to the second stage of live demonstration.

Several chefs from Tangong Restaurant stepped onto the stage and performed several Chinese dishes in public.

This scene is regarded as a routine basic operation in Tangong, but in the eyes of the rare and strange Japanese, it is like a magical magic.

The first dish is Kung Pao Chicken, which is made by Xu Chunyan, the leader of the pastry team, and Master Wu, a foreign aid from Emei Restaurant.

Xu Chunyan is in charge of making sugar decorations, and Master Wu is in charge of stir-frying.

Under the watchful eyes of everyone, Xu Chunyan used the traditional technique of sugar painting to make an exquisite sugar flower basket.

Master Wu also showed his skill of turning iron pots and spoons. Decades of work are like acrobatics, making the dishes in the pot fly up and down.

Then, when the Japanese were dazzled and didn't know where to look, let alone whose skill to praise.

Xu Chunyan has already completed the production with ease, and placed an exquisite sugar flower basket in the middle of the plate.

And at this time, Master Wu, who had already cooperated with the rehearsal many times, also finished his dish with just the right timing.

So the two are combined into one, a plate full of color, fragrance, and beautiful Kung Pao Chicken, which is as beautiful as agate stone, is placed in the sugar flower basket and the white plate.

The little Japanese devils who witnessed the whole process were all dumbfounded.

And when this dish was placed on the stage under the stage, the Japanese guests seemed to wake up from a dream and express their appreciation.

The reporters who originally only wanted to get some entertainment news went crazy, and all of them rushed forward to compete with the guests for the spectator position.

The flash of the camera flashed wildly, as if this is not a restaurant opening, but a catwalk scene.

And it has to be said that this dish should never be tried by Japanese people, because Japanese people can't eat spicy food, let alone pepper.

If they want to eat it in one bite, they will have to step on the pit, and that will be a big deal.

In fact, it was true, when this dish was distributed to the guests in the front row to taste.

Many people who were lucky enough to taste it were anxious immediately, as if their tongues were scalded, and they frantically looked for water to drink.

But this dish is so steady and ruthless to catch the taste buds of human beings, it is a classic dish regardless of race.

The Japanese were addicted to him as soon as they tasted it.

Immediately awakened their physique longing for masochism.

No matter men or women, they can't help but try again with fear, and they can't help but give a thumbs up and say it's delicious.

It was as ridiculous as it could be, and as pitiful as it could be. It was a collective embodiment of shaking M, pain and happiness.

Anyone who has witnessed this scene with their own eyes will definitely believe that the PUA of Huaxia Cuisine is the supreme existence of PUA!

(End of this chapter)