National Tide 1980.

Chapter 517 The mystery is revealed
There are complaints on the mouth, dissatisfaction on the face, and complaints in the heart, but after all, hospitality is hard to stop.

Yan Hong and Chi Guowei still had a drink with these factory directors and secretaries.

Their banquet finally showed a happy and harmonious scene.

If they can abandon their stereotypes and change their attitudes, let's have a good taste of delicious food with everyone, and talk about relaxing topics in a friendly and equal manner while drinking fine wine.

The two of them can have a good day like everyone else, and they don't necessarily get nothing.

It's a pity that people are limited, and it's hard for people to know their stupidity.

Once a person has got into the horns of a dead end, it is even more difficult to get out.

Under an invisible law, these two people have no repentance at all, and they still can't recognize their own weight.

So he continued to plunge headlong in the direction of self-humiliation impartially.

This cannot but be said to be their tragedy.

Soon, under everyone's enthusiastic chopsticks tasting, only the skeleton of the fish was removed from the plate.

Then four hot dishes were served in a timely manner - fried duck diced in sauce, fried squid, fried fresh mushrooms, and jade shoots and bracken.

Yan Hong and Chi Guowei started to complain about playing experts again, unscrupulously criticizing these dishes, picking bones in eggs.

They first despised the common materials used in these dishes, saying that "Altar Palace" was too stingy, and used home-cooked dishes to fool people.

Followed by criticism that the color of these dishes is not bright enough, and the sauce is not even ticked, it is a real layman.

Even the simple style of the dish name of "Tan Gong" has become a crime in their mouths.

According to their meaning, "Altar Palace" is uneducated, and the compulsion is too low, so they call it bluntly.

I don't know how to name these dishes cleverly and change them into nice auspicious words to win the favor of the guests.

It is far less elegant, high-end, rich and peaceful than the names of the two of them.

But they ate like gluttons, but avoided talking about the taste of these dishes.

The virtues of the two of them pretending to be ignorant and taking ignorance as their personality are very similar to the malicious trolls on the Internet 30 years later, and the European and American politicians who use double standards to measure the republic.

This also made the other guests at the same table feel embarrassed and quite speechless.

Because frankly speaking, these two big managers are the real laymen.

The few things they criticized, except that the dishes were not bright enough, were indeed flaws, they didn't mention the point at all.

You must know that these four stir-fried dishes are all delicate dishes specially prepared for hot eating with wine.

Although the ingredients are not considered expensive, except for bracken, they are all common ingredients, but they are the most sophisticated chefs, and the skill is not good enough.

Such as fried squid, fried diced duck, fried for a long time will be hard and tasteless.

Stir-fry fresh mushrooms, after a while, the water will be dispersed, leaving only fibers.

Stir-fried bamboo shoots, if the heat is not enough, it will be hard to bite.

What's more, as far as the cooking technique of "stir-frying" is concerned, it must have both the smoothness of steaming and the aroma of frying to be considered up to standard.

If there is no fried aroma, or the stir-fried dishes are overcooked, they are not up to the standard of "stir-frying".

In fact, it is precisely because he understands the high technical content of several hot dishes that Ning Weimin specially appointed Master Chang Jing to take full charge of this link.

Not only are the oldest and most experienced chefs under Chef Pang's staff all the ones who arrange the cooking in the back kitchen.

Moreover, according to the instructions of "Zhang Dashao", the method of "raw frying" that was extremely fuel-intensive in the "Yangxin Palace Imperial Dining Room" of the Qing Palace was adopted.

It is almost half a pot of boiling oil, and it only needs to be turned over twice to fry the dish. Not only does it take a short time, but the speed is fast, and the soup is less, very tender.

To be honest, although the cooking skills of these canteen master chefs are at most sixty, they are still unable to maintain the freshness of the dishes properly like Master Chang Jing or "Zhang Dashao".

But this kind of real ingredients, the real "stir-frying" method, can definitely let the diners eat the original flavor and umami of the ingredients.

The advantage in taste is quite obvious, but from this aspect, it is much better than those hot dishes that are stir-fried with the thickening method in ordinary restaurants.

At least the problem of "improper fiber combination" is avoided, and the problem of half a plate of Gorgon water will never appear.

So even if these dishes are not very expensive, they are not as beautiful as the dishes fried with thickening method.

The entrance is extremely useful, and many people are quite surprised, and it is hard not to appreciate it.

Even because people order the most stir-fried dishes like this in restaurants on weekdays, it can be said that the level of cooking is judged.

After the exchange, the consensus of everyone is that they did not expect stir-fried dishes to be so delicious.

This kind of dish is "restaurant dish", and it is absolutely impossible to make at home.

This is a very special way of praise in this era. At this time, people did not take private dishes seriously.

So, listen to the scattered compliments and positive comments from the seats behind you.

The factory director and secretaries who were seated with Yan Hong and Chi Guowei were very awkward.

If you open your mouth to go along with Yan Hong and Chi Guowei's words, you'd be really guilty of telling lies with your eyes open.

And let the waiter who served their table with a smile on his face hear it.

But if you don't agree, these two are not happy, and they will probably hold grudges.

Doesn't this become a person inside and outside?Just tell me how difficult it is!
So the big guy has no choice but to bite the bullet and hem and haw to respond with modal particles.

All of a sudden, almost everyone at this table became Xu Shu who entered Cao Ying.

So logically, in everyone's heart, these two big managers who "eat his mother, drink his mother, and scold their mothers while holding bowls and chopsticks" were marked with failing grades.

Of course, Yan Hong and Chi Guowei would not know that they had become disgusting in the eyes of others.

And the direction of their attention at this time is not on these people at the same table.

Dare to see that some people have already started to propose a toast, and they have their own minds, thinking that they should show their face in front of the leader.

This is normal, how could a person with such a heart like them put fame and fortune aside?

In order to have a great future for myself, even if there is no opportunity, I must create opportunities.

So soon, the two of them were holding wine glasses and bottles, scrambling to go to the table,

Lest they fall behind the other side and lose their competitive advantage.

And their actions undoubtedly made the factory directors and secretaries who were sitting with them sincerely happy, and felt a sense of relief that was close to relief.

As a result, everyone's speech and behavior finally returned to normal, and the conversation of drinking and talking started again.

But it is a pity that this period of joy was not long, and in just ten minutes, the two gods of plague returned.

Moreover, the displeasure and grumbles on his face once again ruined the good atmosphere and interrupted everyone's continued chatting about the exciting topic.

Apparently, their pursuit just now didn't seem to be going smoothly, and the frustration on their faces already fully explained the problem.

So the four main courses and eight stewed bowls that were served next became props for these two to vent their emotions.

They lashed out, blaming "Tan Gong" for being too stingy and only taking sea cucumbers, chicken soup, crab roe, and shrimps to make up the numbers.

There are not even precious materials such as bear's paw, leopard pear, shark's fin, bird's nest, turtle belly, and shad.

He also said that this kind of banquet looks like a down-and-out boy from the Eight Banners. There are pickles that can be placed on the table, but there are few delicacies from mountains and seas.

It is said to be exquisite, but in fact it is just to make do with it, it is extremely shabby, and it is too cheap.

As for these seafood dishes, because of the special soup method, the taste is far thicker and purer than that made elsewhere.

As well as two rare flower and fruit dishes, they present a unique elegance and taste, and a refreshing taste that is suitable for the season.

But they were completely ignored by them.

It is conceivable how disgusting these harsh words that do not conform to the facts are.

The worst part was that the secretary of the factory director at the same table was completely discouraged because of the prejudice shown by the two of them in their high-spirited talks.

But they themselves didn't delay chopsticks at all, and ate it with criticism!
Whether it's the sea cucumber and crab roe that they don't like, or the clear soup of jasmine and peach blossom pan, they all stuff their own mouths.

This is more than a great irony, it is simply an unbelievable absurdity.

In short, these two slanderous, malicious and selective remarks have already won the essence of "as long as you are not embarrassed, then the embarrassing is someone else", which is quite close to the realm of "shameless people are invincible".

But having said that, things will be reversed when they are extreme, and words will be lost when they are too much.

Yan Hong and Chi Guowei could never have imagined that their reckless "throwing" would become a trick they set for themselves in front of their real strength.

As a result, they turned into self-deprecating clowns in public.

After Ganqing served the two dim sum dishes, the waiters of "Altar Palace" began to bring out food from the back kitchen.

And the first dish that was presented first was particularly mysterious.

Each table is served by two waiters.

The tray held by a person in the front is covered with a large shiny stainless steel plate.

Another person following behind carried ten bowls of rice on a tray.

When the waiter in front brought the big plate to the table, the waiter holding the rice was not idle.

Without asking the guests' opinions, a bowl of rice was placed in front of each person.

Even if the guest declines, insist on doing so.

The waiter actually claimed that this is a must for side dishes, otherwise this dish cannot be eaten.

This posture naturally made many guests feel very curious, so many people eagerly asked for details.

Needless to say, it really lived up to expectations.

Almost every table waiter politely revealed the mystery to the guests while uncovering the cover, which sounds quite exciting.

"The raw materials of this dish are very precious. It is one of the eight treasures in the ancient north, and it is also an indispensable delicacy in the Mongolian mare's milk feast. The hump has the effects of wind resistance, blood circulation, swelling, and dryness."

Yes, the hump is indeed precious.

This thing has become a rare delicacy in traditional Chinese recipes since the Tang Dynasty, and it is one of the "Eight Treasures".

why?
Because that's the camel's nutrient storehouse, connected to the back muscles, consisting of nutrient-rich colloidal fat.

The meat is delicate, plump and plump, and it is eaten without getting angry.

What's more, there are few camels today, and the current era and the era when camels were commonly raised as a means of transportation in ancient times are completely incomparable, which makes this ingredient even more rare.

In fact, almost everyone here has never tasted it.

So when everyone heard that it was a real delicacy, they became more and more excited.

All of them stretched their necks and widened their eyes, staring at the waiter without moving the stainless steel cover, wanting to take a good look at this rare treasure.

But to be honest, when I really saw it, I was a little disappointed that meeting is not as famous as it is.

Because there is a big gap between the real thing and the appearance of everyone's imagination.

Under the lid, what was placed on the plate were just browned, crispy, oily shredded pork.

The special thing is that the number of these shredded meat is small and the length is long.

Visually, these shreds of meat are as thick as a five-year-old child's little finger, but the length of each shred is [-] centimeters.

If counted by head, probably each of them can get one or two sticks

At the same time, the waiter finally announced the real name of the dish - "stir-fried hump shreds".

(End of this chapter)