National Tide 1980.

Chapter 518
It is different from sitting at another table and waiting for the waiter to continue to introduce, or actively asking for details.

At the table where Yan Hong and Chi Guowei were sitting, the waiter didn't even finish speaking, and the two of them started arguing again.

One said carelessly, "What, stir-fried hump shreds? I've never heard of it. I only know how to chop hump. Such a smelly and greasy thing, you actually just stir-fried it and served it up. Can you eat it?" ? Who came up with the idea? Are you going to do it or not?"

Another sneered maliciously, "Well, hahaha, this is no longer Liu Baorui's cross talk? Hey, little comrade, who is in charge of your back kitchen? Where did you hire this wild cook? Go back and talk to your manager, so You can't keep your chef, but don't let the fake experts fool you."

Then, they didn't care whether others liked to listen to it or not, and they just gave everyone science popularization on their own.

Yan Hong first made a statement.

"Everyone, this is definitely not a crooked idea that the chefs sent by our two families can come up with. Even I know that the hump is full of fat deposited on the camel's body. Therefore, it is only suitable for slipping and grilling, and the food is soft and fragrant. "

"Because the hump has a serious stench, this thing is particularly difficult to handle. After the hair is removed, it must be boiled several times in water, and it must be steamed with broth and seasoning before it can be used. This kind of stir-frying method, everyone should be careful, a little while I'm afraid I'm going to eat a 'full of bad breath'."

"Look, serve a bowl of rice as a side dish? It's really doable. Do we use this to cover up the smell? Is this still a delicacy? Isn't it a 'poor man's pleasure' for stinky tofu noodles? Absurd! You guys Is it ridiculous or not?"

Chi Guowei also added accordingly.

"Manager Yan's words are correct, and I agree. However, there is one point that is worthy of scrutiny and discussion. That is, although the hump cannot be stewed, it is not absolutely impossible to fry it. We heard from the master of the Liguan Touzao that before the Tang Dynasty There is the dish of fried hump, which is a delicacy with a long history in Northwest China."

"Although the hump is the main ingredient, it needs to be served with ham, magnolia slices, mushrooms, chives, and chicken breast. And the hump must be soaked for a day, trimmed and rinsed. It also has to be boiled in a pot. After several times, wash it with warm rice wine repeatedly before it can be stir-fried again."

"To put it bluntly, it is necessary to use other ingredients to remove the stench of the hump. This 'altar palace' method is simply unheard of. Otherwise, the ignorant are fearless! They should be more modest and ask us for advice. The chef who came here wouldn't be so reckless..."

After hearing what these two said, the expression of the waiter next to him who had just finished serving the food changed.

There is no way, the two young men are not very old.

They only know how to copy what the chef and the manager said, and they will naturally feel guilty and embarrassed.

So much so that I heard half-truths and half-false praises from the guests.

"Learn..."

"I've known you for a long time..."

"You two are experts in the catering industry..."

The two waiters were embarrassed to explain the real function of this bowl of rice, so they hurried down with their faces flushed.

This escape-like embarrassment undoubtedly made Yan Hong and Chi Guowei more proud, and their sense of accomplishment and satisfaction burst instantly.

In their eyes, this is the reason why they successfully discredited the "Altar Palace" by relying on their profound knowledge to speak to the two waiters speechless.

But the problem is that I am afraid of preconceived ideas about anything, and I am even more afraid of a bottle of dissatisfaction and half of the bottle.

That's right, Yan Hong and Chi Guowei are senior employees of the palace restaurant, and they still have a little vision and knowledge.

Their views on the hump are also recognized cooking experience in the kitchen.

But after all, they are not real famous chefs, and their restaurants also have deviations in inheriting the imperial cuisine, so their cognition is also very limited.

Don't look at them accusing others of ignorance, in fact, it is they themselves who really regard ignorance as their personality.

You should know that although most chefs think that humps cannot be stewed, there is a long-standing menu dish in the palace meal stalls-"Stewed humps".

The method is very simple. Cut the hump into small long cubes, put it in a clear soup pot, and simmer over low heat.

Wait until it cools off the fire, and put it on the fire again to boil.

Then decant the soup, hang the egg batter on the hump, and fry it in an oil pan until it turns yellow.

Finally, put in the milk soup and simmer for 5 minutes, and it's done.

It can be seen that there are no absolutes in the world.

In addition, although the hump is similar to the bear's paw, it does have a strong fishy smell, and this kind of thing is really difficult to prepare.

Generally, the hump has to be washed with cold water and boiled repeatedly in a boiling water pot over low heat.

Then, like shark fin and abalone, put the cooked hump into the chicken and duck soup, and simmer slowly for a period of time on a low heat to reduce the fishy smell and let it taste.

But "Zhang Dashao", who knows court dishes better than most chefs, knows that the smell of this hump is very unusual.

In essence, it is similar to the ambergris of sperm whales, but it is actually a strong and synthetic smell.

To put it bluntly, it is extremely fragrant and anti-odor.

The Royal Dining Room of the Hall of Mental Cultivation has always used hawthorn blanching juice to relieve this fishy smell.

Not only can it effectively remove the stench, but it can also make the smell into a unique fragrance.

Therefore, the "stir-fried hump shreds" set by the old man is more authentic palace flavor than grilled hump hump and five shredded hump hump.

Back in the day, Emperor Jiaqing was the best at this. This is also recorded in the food stalls and is a well-documented fact.

All in all, as the "best taste in the world", the most notable feature of court cuisine is that it is all-inclusive and blends with the north and the south.

No one can deny that what a real imperial chef is good at is to use proper cooking methods to make delicious dishes from all kinds of precious materials from all over the world.

Conversely, this is very difficult for folk chefs, even the masters of the eight major cuisines.

Not for anything else, just because if it weren't for the convenience of the tribute food, it would be difficult for ordinary people to see so many local specialties gathered in one place in their entire lives.

If you have never seen it, how can you talk about doing it?

Let's put it this way, let's just use a more apt analogy. For the people of the whole country, court cuisine is like a tertiary hospital or a specialized hospital in the capital.

As for other cuisines, they are just local and regional general hospitals.

Where is the most important difference?
It is not in the equipment and facilities, nor in the qualifications and talents of doctors, but in the number of patients received and actual medical experience.

Think about it, patients all over the country go to the capital, and the doctors in the capital see a lot of intractable diseases.

To put it bluntly, if a surgeon from another place wants to operate on a patient, once he finds something that he has never seen in his body, or a lesion that he has never heard of, would he dare to do it rashly?
Of course not.

But on the other hand, it might not be a big deal if it is placed on the doctor in the capital.

Even if you haven't seen it before, go to check the information, or ask the chief expert, and you can often clear up your doubts and know what to do.

Therefore, Yan Hong and Chi Guowei made a lot of nonsense. Fundamentally speaking, it is still a problem of insufficient knowledge, insufficient information, and unequal information.

These two big managers who are good teachers are too conceited and too narrow-minded.

It never occurred to him that the catering industry in the capital is a hidden dragon and a crouching tiger, and the canteen master "Zhang Dashao" who advises Ning Weimin behind the scenes is the real palace cuisine master.

So waiting for their results, can only be severely slapped in the face by reality.

In fact, just after they derogated the "stir-fried hump shredded" dish of "Tan Gong" to nothing, something happened that the two of them could not have imagined.

Just as everyone deliberately opposed them, the guests at the surrounding tables had already tasted this dish.

All the words of admiration came, and the unprecedented enthusiasm and excitement were far stronger than the reactions of all the dishes before.

"It's so delicious, this hump is so delicious, it can really be called 'the best dish in the world', it's delicious!"

"That's right, this dish deserves it! How can it be so fragrant! It's so delicious!"

"That's right. I thought it was just shredded fat meat. What's so strange? I didn't expect such a wonderful taste in the world!"

"Haha, thank you for being thoughtful, you even serve this dish with a bowl of rice. I'm blind to eat it empty mouthed, I have to have another bowl..."

These words, one after another, are not only clearly distinguishable, but also unbelievable, feeling very exaggerated.

The people sitting with Yan Hong and Chi Guowei felt dizzy and looked at each other, not knowing why.

And Yan Hong and Chi Guowei themselves looked left and right, inexplicable surprise and bewilderment.

Immediately, the two big managers moved their chopsticks, picked up a piece of hump shredded pork from the plate and put it into their mouths, impatiently wanting to verify whether others were exaggerating or making a fuss.

After that, everyone clearly saw that their expressions changed drastically.

The eyes seemed to dilate at the same time, and the body froze in unison.

Then he kept chewing for a long time and silently, and even the more he chewed, the more disappointed and resentful his expression became.

In the end, even the two of them imitated the people at the next table and picked up the rice they had ridiculed once and put it into their mouths.

In this way, the curiosity of the crowd could no longer be restrained, and they all moved their chopsticks to taste it.

After tasting it, everyone felt the beauty of it, understood why others gave it such a high evaluation, and couldn't even hold back their mouths.

Some people close their eyes slightly to experience the blooming of taste buds in their mouths, and some people cherish the small bites...

Exaggeration?
Not at all!
You know, many chefs and gourmets in the world think that lard is very fragrant and foie gras is very fragrant.

Just like Cai Lan from Hong Kong City wrote the article "You Must Eat Before You Die", which lists the world's delicacies, and lard fried rice is selected as one of them.

Just like foie gras, although it does not meet the standards of modern healthy diet, this delicacy is still one of the labels of France and is popular all over the world.

But these two things are still not comparable to the "stir-fried hump shreds" launched by "Zhang Dashao".

Because the taste of the hump is like the fragrance that gathers the essence and oil of all seeds in the world, but it surpasses the fatness of all seeds.

Ordinary people can't bear to eat such a delicious food all of a sudden.

For this reason, a bowl of rice is specially served for each person, so that they can enjoy this extremely oily and greasy aroma.

But even so, after eating, people still have a lingering fragrance in their mouths.

This even made many people less interested in the three next meals that came later, satisfying their appetite in advance.

It's as if after eating hump shreds and rice, everything you eat afterwards becomes superfluous.

For this reason, even Yan Hong and Chi Guowei can hardly say a negative comment on this dish.

Obviously, at this time, they also understood what it means to speak too much without losing it.

Suddenly, they found that they who co-authored to treat others as fools were the biggest fools themselves.

The two big managers who haven't figured out how to get rid of the embarrassment, of course, don't want to say anything more, and continue to set themselves a trap.

So up to this point, the situation of the people at this table has become more and more weird.

No one here said anything, eating and drinking became a kind of deep behavior instead, forming a sharp contrast with the surrounding environment.

However, everything tends to have inertia.

Even at this time, Yan Hong and Chi Guowei finally understood the need to restrain their emotions, and they didn't want to let themselves really become a clown in the hearts of others.

But there are some things that I didn't regret taking the medicine.

Since they have created the "cause", they must bear the "effect" derived from it.

No, at this moment, Ning Weimin finally brought Zhang Shihui to this table to toast.

Ning Weimin's performance is completely different from that of Yan Hong and Chi Guowei.

He is very gentle and elegant, and the things on the scene are even more impeccable, so that people can't find any faults.

Not only was he extremely enthusiastic, he thanked Fangshan Restaurant and Tingliguan for their help to the "Altar Palace" in public, and toasted Yan Hong and Chi Guowei with a glass of wine.

And then he raised his glass and thanked those factory directors and secretaries who relied on him to give bonuses to employees.

"Thank you for your hard work! Without everyone's help, the altar palace would not be as decent as it is today. I will do it first as a respect! I also hope that we will continue to strengthen cooperation in the future. Please take care of me!"

After finishing speaking, he drank up the wine with a raised neck, and then made a joke with the big guy again.

"Manager Yan and Manager Chi are the leaders of the two palace restaurants. Directors and secretaries, I invited these two distinguished guests to sit with you just for you. I have given you such a good opportunity, you guys Don't say I'm not mean enough. If you want to develop new business, you must accompany the two managers."

It's nothing to say, the better Ning Weimin's communication skills are, the more miserable the other two big managers will be.

Don't look at the big guys all agreeing in unison, and complimenting the two managers again and again.

But the real people's hearts have turned against Ning Weimin unconsciously.

If you don't believe me, just listen to the private chat between Xu Pingzhi and Hu Kuanfu, two old partners who have a tacit understanding, when they leave the banquet to go to the bathroom.

"This manager Xiao Ning is really good. He doesn't put on airs at all, and he still gives face like this. Thanks to him, we have a lot of inventory, and he still wants to help us develop business. What a good guy..."

"No, it's easy for people to give money. They say one is one, and the other is two. They never delay. Or they are engaged in foreign companies. I really hope that the business of 'Tan Gong' will be good, so that we can follow People's long-term cooperation is not..."

"In my opinion, the business of the altar palace is definitely right. Don't listen to those two nonsense, even they can do a good job in the restaurant. There is no reason for Manager Xiaoning to be inferior to them, is there?"

"That's right, in my opinion, everything in the altar palace is good, not to mention the gorgeous decoration and decoration, even the taste of the dishes is amazing. If you haven't seen it, those two who have eaten hump shreds can't say no." What happened. It was convincing, completely dumbfounded. They slander others like this when they hit the table. Isn't it just jealous, jealous, thinking that others are fools, can't see it..."

"No, it's conceivable that it's not easy to deal with them for being so stingy. By the way, to be honest, I saw the murals of the altar palace today and thought, this effect is too awesome. Look at us Can we restore the wallpaper and mural business? We are strong in this area. Although it is not as good as the professors of these fine arts schools, the cost is low. Didn’t Manager Xiaoning say that he has plans to expand the business area? We must be able to contract How good it is to come down..."

"Hey, your idea is very good. It doesn't matter if people don't come to us for the work under the altar palace. As long as [-]% of this effect can be achieved, I think many cultural units will also like it very much. This can really serve as our The direction of business breakthroughs... Hey, you... What are you laughing at? Am I wrong?"

"No, no, I didn't laugh at you. I suddenly thought of those two. They didn't sound good when they spoke. They never changed their minds and slandered others forever. This is like a very stubborn reptile. Once bitten When you are on something, you will never let it go, unless you hear the donkey braying, do you think it looks like it?"

"Like, it's very similar. Don't say it's a donkey braying, even if you hear a tiger braying, it's useless to them. You are really bad enough to compare people to bastards. But it's not wrong. Just Those two are not only obstinate, but also hypocritical, messing around and being unreasonable! Image! True image!"

what!Both of them burst out laughing at the same time!

(End of this chapter)