National Tide 1980.

Chapter 1016 Knife and Fork Menu

However, the participation of compatriots in Taiwan is not enough.

Since he is overseas and has such convenience, Ning Weimin certainly hopes to have more and more important local guests to attend the opening ceremony.

So Ning Weimin raised the banner, and with the help of his "natal family" relationship and recommendation, he made a special trip to visit the old overseas Chinese who run restaurants in Tokyo, wanting to prove that his altar palace is not a helpless grass.

However, unlike other guests, these old overseas Chinese are busy here all day long, busy with their own business.

If you want to invite such industry seniors to come, you must put respect first, and they may give you some face.

Therefore, Ning Weimin still paid special attention to etiquette, and he sent the invitation more than ten days in advance.

On the day when he posted the post, he not only dressed solemnly, but also brought a beautiful invitation card written by himself, and waited for the summons early.

As a result, his wish was fulfilled, several old shops showed enthusiasm, and the person in charge of receiving Ning Weimin not only agreed to his request.

He also said that he would help Ning Weimin invite a few more friendly Japanese friends, but he might need to reserve some seats.

Naturally, Ning Weimin had no reason for it, and said at the time, "Don't be afraid of crowds, the more people the better. If this is the case, then thank you very much."

Then went back happily.

And the next day, Ning Weimin sent a car with people to deliver a batch of seafood dumpling gift boxes and fish noodle gift boxes to several shops.

It's obvious what his subtext means.

It is to prove that the level of Tangong Restaurant is sufficient with food, and it is the well-deserved pride of the catering industry in Beijing.

In this way, these overseas seniors in the same industry can rest assured and have confidence in them.

To put it bluntly, he also wants to completely smash this matter, so that he will be embarrassed not to fulfill his promise, and he will do his best to support him.

Needless to say, the other party was also aware of Ning Weimin's intentions.

But this kid's cleverness is not offensive, and there is nothing wrong with it.

So three days before the opening ceremony, they called Ning Weimin to formally inform them of the arrangements.

It turned out that it turned out to be another big surprise that Ning Weimin didn't expect.

Dare to feel that these guests are really important, they are all celebrities from all walks of life.

Good guy!

This incident has become a big deal!

Not only did Ning Weimin get his wish, but the specification was so high that he couldn't believe it.

So needless to say, after receiving this good news, Ning Weimin, who was radiant, felt even more responsible.

In order not to make any mistakes when the time comes, they have repeatedly considered the details of the reception and deliberated every step of the celebration process.

He also specially called two security officers to discuss how to ensure safety and eliminate hidden dangers.

But even so, when the day came, Ning Weimin, who thought he had fully prepared for the reception, was unexpectedly stunned by the extra surprise.

Because that day, the most important one among the Japanese guests was actually a well-known cultural celebrity in China.

It is even a legendary existence no less than Teresa Teng.

That is Yoshiko Yamaguchi, who is 66 years old and has returned to China to take up politics.

This beautiful and fashionable old lady used to be called Li Xianglan in China.

It is also one of the "Five Queens" who sang popular songs such as "Evening Fragrance" and "When Will You Come Again", and are as famous as Zhou Xuan, Bai Guang, Zhang Lu, Wu Yingyin, etc. in Shanghai.

Then please think about it, in this way, Ning Weimin can't help being excited.

It's not because he is also a star chaser, but because there are so many extraordinary guests gathered together on this day, there are really too many coincidences and too many factors worth commemorating.

In fact, this is exactly the case. From the beginning of the opening ceremony, Keiko Matsumoto took the lead in announcing that she is a shareholder.

This is the case when the chefs of the altar palace perform on stage.

Even more so at the end when the guests stood shoulder to shoulder at the ribbon-cutting ceremony and completed the ribbon-cutting ceremony together.

The excitement of the guests remained high throughout, making the gala an event one will never forget.

In particular, celebrities from all walks of life delivered speeches successively.

The public spoke highly of Ning Weimin and Matsumoto Keiko's efforts to promote Chinese catering culture in Japan, giving Ning Weimin supreme glory.

They said that in addition to hoping that Ginza Tangong Restaurant will continue to carry forward the spirit of famous Chinese restaurants and establish a Chinese brand in Ginza.

As for Yoshiko Yamaguchi, who once tasted imperial cuisine at Beihai Fangshan in the capital city, she is even more appreciative of the cooking level of today's Tangong chefs.

She recalled her time in Peiping decades ago in public, saying that when she returned to Japan after the war, she never forgot the concept of Chinese court materials.

Unexpectedly, the palace cuisine in the altar palace was better than the ones I had eaten back then.

This made Ning Weimin even more overjoyed.

Not only did it help him gain the favor of the media and get sufficient exposure, but it also made the altar palace famous in one fell swoop.

It also allowed him to get his wish and have a place in the Japanese high-end cuisine industry.

After that, of course, it was time for the banquet to officially begin.

To say that Ning Weimin really made faces for those who stood for him.

The banquet was well organized and decent beyond everyone's expectations.

And when it comes to this link, I have to praise Kuang Ning Weimin's foresight, thanks to the fact that he arranged for the chefs of the altar palace to go to Maxim's restaurant to receive a period of challenging training.

Today, his chef has both the advantages of Chinese and French cuisine and has found a certain balance.

As a result, Tangong has two sets of menus, wine lists and service processes for Chinese food and Chinese food.

It is also called "Knives and Forks Menu" and "Chopsticks Menu" inside the altar palace.

For example, today's table is the "knife and fork menu".

It has been optimized and adjusted in terms of taste, appearance, color, serving method, and guest experience.

It is a banquet with the advantages of both Chinese and Western food and the combination of the two food systems.

To put it simply, it is the content of Chinese cuisine, plus the dining form and presentation of French cuisine.

This not only ensures the authentic taste of traditional Chinese food, but also fully demonstrates the chef's cooking experience and skills.

And relying on knowledge, insight, and innovation ability, it made all the diners shine.

It turns out that Chinese food can also be so "less but refined", with such rich layers, and adopt a relatively elegant and relaxed dining mode.

It not only makes the mouth feel fragrant, but also makes the guests know and love Chinese food again.

As for whether it is bragging or not, just look at the specific content of the banquet menu.

The first course, of course, is an appetizer.

According to the French tradition, this dish is also translated as enjoyment in one bite.

It is a relatively small appetizer, and in some cases it is not written on the menu at all.

Although it is a small dish that can be eaten in one bite, it is also a reflection of the chef's craftsmanship.

Ning Weimin arranged assorted platters for the guests, including base shrimp, egg yolk rolls, shredded seasonal vegetables, husband and wife lung slices, pickled white fish,

The platter is a combination of meat and vegetables, complete with sea, land and air.

The colorful ingredients are placed on a Chinese plate with red flowers on a white background, just like a plate of colorful pearls and gems, shining with delicious light!
You don't need to eat it, it's like making the guests like it.

And among the many mild dishes, there is a slightly spicy taste assassin hidden.

It is of course no problem to whet the appetite of the diners.

The second course is an appetizer. According to the rules of French cuisine, it is usually a salty food to stimulate appetite.

Ning Weimin knew that the Japanese like fried food, so he arranged for everyone the classic "Fried Eight Pieces" of Shandong cuisine.

But just because it uses four-month-old naturally grown chicks as the material, it is fried in palm oil, and it is also served with cold jellyfish and French white sauce to remove greasy.

This seemingly ordinary fried chicken is not comparable to American fried chicken and Japanese tempura.

The chicken inside is tender and delicious, and the chicken skin on the outside is extremely crispy, even the bones can be eaten, and it will not collapse when it is cooled.

Even fried chicken can clearly show the chef's unusual methods.

And the Chinese-style salt and pepper makes Japanese people who have never been in contact with it feel the flavor of a foreign country. How can it not be well received?
The third course is soup.

What Ning Weimin asked the chefs to present was the "Jade Soup" of Kangle Restaurant.

This dish itself is good in appearance, and the one green and one white Tai Chi pattern makes the Japanese talk about it.

What's more, the chefs have added fresh shellfish and crab meat, and the taste has also improved to a higher level, so naturally it will not disappoint.

The fourth course is fish.

This is the area where the Japanese are most knowledgeable.

Ning Weimin did not confront the tough, but thought of a tricky way to make use of his strengths and avoid his weaknesses.

He asked the chefs to make mashed glutinous rice fish fillet with stir-fried shrimp.

You know, the Japanese are naturally not disgusted with the taste of sake lees when they drink sake, and they may be more fond of it than the northerners of China.

Instead, they have never experienced the slippery fish fillets and the tender and smooth shrimp.

So even if it is not applauded, it is not a bad feeling. For most people, this dish can amaze them.

The fifth course was a dish of shark fin topped noodles.

No matter what, he had to buy something expensive, otherwise Ning Weimin himself would not be at ease.

The golden shark's fin, fish noodles with trembling tendons, and the soup covered are all extremely delicious.

The shark's fin is smooth in the mouth and has a strong taste, and the fish noodles have no fishy smell at all. Delicacy is the most suitable description for this combination.

The taste of this dish is no worse than that of lotus cabbage, which can make everyone forget to talk and wow in their hearts!
The sixth course is a meat dish.

As the second main course, according to the habit of the French, in addition to using common poultry meat such as beef, pork, chicken, duck, etc., some game meat will also be used according to the season, such as wild deer, wild pigeon, hare, etc.

But it's not good for Japan, they are much more limited in terms of diet than the French.

So at this time, Ning Weimin could only use the safest way to serve the roast duck.

The dish certainly lived up to expectations and everyone's expectations were met.

It's worth mentioning that although every table has a chef's trolley over to slice the duck.

But because it is a French service, the chef can't serve the duck directly, and is also responsible for rolling the duck roll for each guest.

So there is no way to eat enough, no one wants to take advantage of one roll per person, and the remaining ducks can only be pushed back, which is cheap for the kitchen.

Elegance, often means insulation from benefits.

The seventh course is milk food.

Dairy food is the beginning of dessert. According to the rules of French cuisine, many cheeses are usually loaded in the dining car and pushed over for guests to choose.

This is very user-friendly, and each guest can choose the appropriate type and quantity according to his or her preferences.

Ning Weimin also arranged a variety of milk foods for the guests to choose according to the prescription, such as milk tofu, milk skin, milk fruit, milk pancakes, cheese, milk paste, and milk rolls.

Relying on our Mongolian and Hui compatriots, China is no worse than Western countries in this respect.

What is not available in the West is that Xu Chunyan has improved the traditional soup dumpling with a combination of Chinese and Western.

She mixes the cream of mushroom soup with king oyster mushrooms, scallops, and diced celery as fillings and wraps them in buns.

The collision of the fluffy dough and the cream soup made all the guests who tried it amazing.

The eighth course is dessert and fruit.

Ning Weimin used peach mousse, a dish that had amazed several French chefs in Maxim.

Of course, the Japanese will also be shocked and refresh their cognition.

So when Ning Weimin saw the choices of the Japanese guests when the coffee and tea were served in the last process, he became even more serious.

As the Asians who like coffee the most, the guests here choose Huaxia green tea and scented tea.

This undoubtedly proved the success of today's banquet.

Because if you don't have a great affection for Chinese food, you will be satisfied with this meal.

I am afraid that no one will give up the habits they have always developed and try the completely unfamiliar green tea and scented tea.

Conversely, it must be because this meal has ignited a greater interest in Chinese food, so I am eager to go from beginning to end and taste the last Chinese characteristics of today.

PS:

Because many readers have questioned that the "fried eight pieces" in this chapter is Henan cuisine, the answer is as follows.

Fried eight pieces are now considered to be under the banner of Henan cuisine, and are not included in the list of Shandong cuisine.However, judging from the records of the Republic of China, Fried Bakuai was mostly called Shandong cuisine, and Wang Zengqi also mentioned the words "Shandong Fried Bakuai" in his article.Both Chen Mengjia and Hu Xiaoshi mentioned similar words about "Shandong fried eight pieces".In the book "Food in the Court" written by Fu Jie's wife, the last princess Sagahao, chicken dishes are even listed as "Fried Eight Pieces".

And Shandong cuisine is the only spontaneous cuisine in our country, and other cuisines are all changed on the basis of Shandong cuisine.

That's why I named Fried Bakuai as Shandong cuisine.

So this is what the benevolent sees, and the wise sees wisdom.

As for the truth of history, it doesn't really matter, we don't need to be too serious.

Just like many people don’t know, if the Manchus hadn’t entered the customs and white meat hadn’t been brought into Sichuan, there would be no such Sichuan dishes as white meat with garlic and twice-cooked pork.

It wasn't for the officials of the Qing Dynasty who followed suit, and barbecue would not have swept the country, leading to dishes such as sweet and sour pork, roast suckling pig, and roast duck in Guangdong.

The Northeast's Guotao Rou is based on the Manchu Golden Meat.Vegetable buns are the winning buns of the Manchus.

Scallion fried lamb is a real BJ dish created in BJ, not a traditional Shandong dish.

But even so, nowadays it does not prevent various places from claiming their own famous dishes. The key is to have delicious food, which is recognized by the common people.Is it right?
(End of this chapter)