National Tide 1980.

Chapter 493 Money Tree

As we all know, northerners like to eat noodles, and southerners like to eat rice.

If this principle is further extended, that is, northerners are good at making noodles, while southerners are good at making rice.

The capital city belongs to the north, and of course the common people have a soft spot for pasta.

When it comes to famous noodles in Beijing, people in Beijing will basically mention "Fengzeyuan Restaurant".

This time-honored store was founded by the "Legendary Shopkeeper" Luan Xuetang himself.

Although from before liberation to after the founding of the People's Republic of China, it has always been a popular place for celebrities, dignitaries, and high-ranking officials to have banquets.

But this high-end restaurant, in addition to the well-known signature dishes "scallion sea cucumber", "clear soup jelly", "casserole shark's fin", "braised mullet eggs", there are other more down-to-earth, A unique skill that benefits the people.

That is eight kinds of noodles that originated in Shandong and have been improved.

Roasted steamed buns, silver rolls, Shandong bars, pier pastry, red bean paste buns, Xizi cakes, salted flower rolls, small steamed buns.

These classic noodles of "Fengze Garden" have been dubbed "Eight Big Pieces" by the people in the capital for a long time.

The meaning of this is obvious. It undoubtedly means that they are exquisite and delicious, and they can be compared with the fine point in the pastry shop - "Beijing eight pieces".

The most rare thing is that even in special times, the chefs of "Fengze Garden" are forced to cook "popular meals".

The pastry here has not broken the inheritance, at least "baked steamed buns" and "silver rolls" are still being made and sold.

So after so many years, the window of the takeaway department of "Fengzeyuan" is crowded with people and lined up almost every day, and the place will not leave until it is sold out.

If you want to use Bai Qiye's words in the TV series "The Mansion Gate" to describe it, it would be "Steamed buns must be from 'Fengze Garden'."

It can be seen how much people in Beijing recognize Fengzeyuan's pasta.

Delicious food is delicious, but for a long time, not many people really know why Fengzeyuan's pasta is so delicious.

Most people think that the craftsmanship of the white table in other restaurants is good, and there must be a unique production method, which is a unique skill that is not rumored.

Only then can this ordinary pasta be made outstanding and extraordinary.

Ning Weimin also thought so.

Especially since he still knows very well that the steamed buns in Fengze Garden in the thirties are far from delicious as they are today.

In my heart, the white chefs in Fengze Garden are not as good as the previous generation.

I also cherish the present time more and more, and take advantage of the convenience that Fan'er Hutong is close to Fengze Garden, and enjoy it as soon as possible.

I often run over to buy pasta.

Until this secret was easily revealed by "Zhang Dashao" like a layer of window paper.

Only then did Ning Weimin realize that he was wrong again.

The key to the deliciousness of Fengzeyuan’s noodles lies in the “old noodles” that have been handed down for more than 100 years from Xinfenglou.

The so-called "old noodles" are also called "face fat".

In some places it is called "Mian Yinzi", or "Yetou".

This is a dough made by certain procedures and methods, and it is a product formed after fermentation.

Scientifically speaking, it is the natural yeast used for dough, or the culture medium of beneficial bacteria.

Don't look at this thing's ordinary appearance, it's just a honeycomb-shaped sourdough, and it usually just lies quietly in the dough bag.

But its inside is extraordinary, full of infinite vitality and magical power.

The pastry made with this thing will have a pure grain fragrance.

Regardless of strength or elasticity, pasta made with yeast powder or self-rising flour cannot be compared.

As for how to get the "old face" of Fengzeyuan, the whole process was effortless for Ning Weimin.

He just made an appointment with Qiao Wanlin for a trip together, and asked for a piece directly.

Before going, Ning Weimin thought it might not be easy.

I'm afraid I have to set up porcelain with the head chef, or I have to rely on Qiao Wanlin's official status to exert some pressure.

Unexpectedly, when I went to look around, I found that the head chef on duty was a very talkative and nice guy.

Even because of this, the head chef has no way of looking at the management of the back kitchen, and the situation in the kitchen is extremely loose.

Everyone does his daily work on a conscious basis, and only cares about his own share.

Going to work is not only joking and chatting casually, there are even chefs working with cigarettes in their mouths.

No one took the head chef and Ning Weimin and Qiao Wanlin who came to "check the work" seriously.

If it was normal, Qiao Wanlin would probably droop his face, thinking that the head chef is so useless.

How could the people below make such a fuss, they didn't even make superficial fuss about the inspection.

But because of the special purpose of this day, this unbearable situation turned out to be a good thing.

It's natural for the head chef to be incapable of controlling people. Even if the superior blames him, he will only try his best to curry favor.

In this case, Ning Weimin made an excuse that he wanted some old noodle fat for the steamed buns at home.

He just mentioned it, and in the end he really got the "noodle fat".

The head chef entered Bai An's kitchen, came out within a minute, and handed Ning Weimin a big brown paper bag with a smile on his face.

Ning Weimin opened it and took a look, hey!How rude!This kitchen knife weighs at least half a catty.

Not bad, the sour smell in the paper is called a punch.

I was so happy for him, I gave the chef a cigarette and lit the fire at that time, and thanked him endlessly.

In this way, Ning Weimin not only got his wish and left with his old face in his arms.

And the head chef also gave him and Qiao Wanlin a large lunch box of roasted sea cucumbers with scallions.And a big bag of fried quail legs and a big bag of dry croquettes per person.

Look, the parents who have kidnapped someone else's "child" are stupid enough to give them food and drink, what's wrong with the world!
No need to ask, the first thing Ning Weimin did when he went back was to make the dough himself, and steamed two pots of steamed buns to try it out.

What is the effect?

Hey, don't say it, the dough made with such "noodle fat" is different from ordinary ones.

That not only makes it bigger, but also takes a short time, and it can also effectively preserve the nutrition of pasta.

So much so that the pure wheat flavor of the steamed noodles is a bit similar to the milk flavor.

Only then did Ning Weimin know why many people had suspected that "Fengzeyuan" pastries contained fresh milk or powdered milk. The real reason was here.

And don't look at his inexperience, this is his first time steaming steamed buns.

Even how to put alkali, I have to ask Aunt Luo in the courtyard, but it still can't prevent the steamed buns from turning yellow.

But even the steamed buns with a high alkalinity have no sense of astringency, and the taste is still overpowering.

Everyone in the courtyard tasted it, and they all received rave reviews.

Like Mi Xiaohui next door after school, just in time for the second pot of hot steamed buns to be uncovered.

This girl actually ate half of it for nothing, saying it was even better than "Yili Bread".

She also said that she would not eat her own steamed buns in the future, and only eat Ning Weimin's steamed buns.

This gave Ning Weimin a sense of accomplishment.

Even Kang Shude was quite surprised when he went home and ate the steamed buns.

Because the old man is really knowledgeable, he can taste the taste of Fengzeyuan as soon as he eats it.

After finding out what was going on, the old man was genuinely happy for his apprentice, and couldn't help expressing his admiration.

To say that a piece of old noodles can have such a miraculous effect is like a fairy.Dare to love is a thing of a century.

If even a novice steamed mantou like Ning Weimin can make such a taste.

I'm afraid that for any ordinary chef, this thing is a "treasure" that can directly add skills.

It is completely predictable that when Ning Weimin's restaurant opens, the pastries it produces will definitely be good.

This is so true.

Ning Weimin thought so too.

No one knows better than him, after all kinds of historical twists and turns, such as the southward relocation of the capital, the fall of Beiping, the storm of golden yuan coupons, and public-private partnerships.

How hard it is that the hundred-year-old flour fertilizer can be preserved intact, and even breathe quietly all the time, silently accumulating its own potential.

Such things, as the core competitiveness of a restaurant, should have been strictly guarded against and kept secret at all costs.

If it hadn't been for a long period of various "movements" to change customs and create new ones, history would have formed a slit of distorted values.

How could he take advantage of such a big loophole and get it?
It is not an exaggeration to say that after 30 years of storage, even an ordinary person can use this noodles to open an old steamed bun shop, and the business will be prosperous easily.

It is also not difficult to make a chain store and earn hundreds of millions from this thing.

This is tantamount to a sapling that has been a cash cow.

If it really grows, it will be inexhaustible and inexhaustible.

God knows how the people of "Fengze Garden" lost such a treasure.

Anyway, the steamed buns at Fengze Garden in the future will obviously not taste as good as today.

This also means that his restaurant may have the opportunity to dominate the pasta in the future and win the current crown of Fengze Garden.

Isn't that enough for him to be embarrassing, not enough for him to take it seriously?
impossible!

Come on, don't say anything.All he has to do later is one thing.

That is to put the "old noodles" in a special celadon washbasin and "raise" them solemnly like offering to a god, and lock them in the cabinet.

In private, he only gave the key to Kang Shude, and entrusted it to the master very solemnly.

I beg the old man to help him take good care of the saplings of this cash cow before the restaurant opens.

You have to remember to continue the noodles on time, and you must never let this "live baby" have any problems.

(End of this chapter)