National Tide 1980.

Chapter 650
Ning Weimin, who didn't know the troubles of other people, had a very happy time these few days.

He also gave himself a vacation.

After wandering around Jinmen with his master Kang Shude for a full week, he drove the old man back to the capital again.

To say this trip, the money is really spent.

When Ning Weimin left Beijing, he brought [-] yuan on the road, but it was almost not enough.

But it must also be said that they really didn't run in vain, it was worth it.

Because their trip not only fulfilled the long-cherished wish of Kang Shude's heart, but also really did not miss the baby, it was very rewarding.

This Jinmen is no ordinary place.

Back in the late Qing Dynasty and the early Republic of China, many ministers in the late Qing Dynasty and retired Beiyang officials came to Jinmen to work as apartments in order to avoid suspicion and at the same time take advantage of the convenience of entering Beijing.

It was also one of the main cities where Belarusian nobles came to China for refuge.

So in Jinmen, there are quite a lot of good things living among the people.

Although the time was short, the master and apprentice did not buy many things from now on, just over ten pieces.

But everything they got back was absolutely high-quality goods, all of which were worthy of being put into the Forbidden City.

Like a pair of "Fulu Yanmian" Ming Hongzhi yellow glaze hollowed-out rotating heart bottles are the largest.

The second is a flat pot of Panlong Wujin from the Yongzheng Dynasty, and a "Yuhuchun" bottle from the Kangxi period.

In addition, there is a small flower basket inside, an extremely exquisite Russian iceberg egg.

There are almost five small items that are particularly valuable.

An emerald finger ring, a Song Dynasty Duan inkstone, a Ming Chenghua chicken cup, and two Gu Yuexuan snuff bottles.

But among all things, the most valuable, and the most rare, is calligraphy and painting.

This time, they caught a good ancient painting.

In addition to buying a volume of Huang Tingjian's large-character calligraphy "Renting Poetry Volume", a sub-volume "Lucky Array" of "Qianlong Grand Review" painted by Castiglione Castiglione.

They were also particularly lucky to discover Mi Fu's authentic works.

A pair of plain silk calligraphy and painting "The Immortal in the Flower" is complete, including the Chinese painting and couplets, which happens to be a set.

Needless to say, this is no longer an ordinary treasure, and it must be taken decisively at any cost.

When the Majia Garden is finished, this set of Mi Fu's paintings and calligraphy can be hung in the main hall, and it can immediately improve the style of the whole house.

Anyone who knows how to do it will be shocked when they see it.

Look, what a coincidence, just after the house was taken back, you can get such a good thing by accident, it's almost as if God gave it on purpose.

What a comfort to Kang Shude!

As for Ning Weimin, to satisfy him, he didn't need so many things at all.

The pair of hollowed-out revolving bottles alone are enough.

You know, Ning Weimin still clearly remembers that in his previous life, around 2010, domestic and foreign media frantically reported a piece of news about the auction.

At that time, a Qing Qianlong famille rose pierced "Jiqing Yuyu" swivel heart bottle was auctioned in London.

Unexpectedly, it greatly exceeded the original valuation of 80 to 120 million pounds, and it was finally sold at a price equivalent to RMB 5.541 million.

So, now he actually got such a pair of revolving bottles instead of one.

Moreover, the gap between Qing Qianlong and Ming Hongzhi is also obvious.

Then it will only be more than that 5 million, not less than taking [-] million.

Is it not enough to get back a billion yuan after a trip to Jinmen?

Not to mention that he had delicious food and fun all the way with Master.

Not only has it been useful, but it has also greatly increased my knowledge.

It can even be said that what he saw and heard during this trip was very helpful and inspiring for him to run the altar palace.

Just like the Jinmen Astor Hotel where they stayed.

That's not only the place where Li Zhongtang and Mr. Sun stayed at that time.

The key is that this restaurant was founded in 1863, known as "the first foreign-related hotel in China", and it once created the beginning of the modern atmosphere.

The lobby here still retains the old telephone made in 1918.

The pure wooden staircase with red carpet was built in 1886.

There is also an old-fashioned elevator with wooden walls on the top floor. It is also the oldest elevator in my country and was installed in 1924.

The most amazing thing is that this thing can still be used normally today, which is really shocking.

In short, the style of the Republic of China here is extremely real, and the combination of local and foreign is also quite wonderful, which is actually similar to the atmosphere of Tangong Restaurant.

This made Ning Weimin surprised, but also came up with some new ideas for layout and decoration.

He took some photos, and planned to change the style of the telephone, elevator, and stairs as soon as he went back, so as to get a more realistic sense of history.

In addition, the Jinmen snacks of this era are also worth a try.

Pancakes and fruit, and the world-famous "Three Wonders of Jinmen" are surprisingly cheap at this time, especially close to the people.

Pancakes and fruits cost only twenty-five cents, ear and eye fried cakes, and Gui Faxiang twists are only thirty-five cents.

Even the dog ignores the steamed stuffed bun, which is not even the dog ignored the steamed stuffed bun at this time, the price is only one yuan and two catties.

That's a real bargain.

The most important thing is the taste, which is surprisingly good.

It is far more than the feeling when these things are industrialized in the future, packaged in colorful ways, and sold on the food street to fool outsiders.

Ning Weimin even suspected that there was something wrong with his taste, because he was not short of oil and water.

It stands to reason that a person like him should not feel particularly gravitational about such a rich food.

Based on the analysis from the perspective of 30 years later, the people in those days tasted so delicious because there was not enough oil and water, and there were few choices.

But the problem is, he really thinks it is delicious, and feels that this time-honored brand in this simple era really lives up to its name.

But why is this so?
Is it because it is handmade?It's really puzzling.

In the end, it was the old man who pointed out the key points for him and solved his confusion with a few words.

"What's so strange about this! This is their strength, and craftsmanship is not empty. Those who rely on craftsmanship for a living are the strong and the strong."

"Let me also tell you, the catering industry, why is it divided into restaurants, restaurants, restaurants, and restaurants? Because traditionally, it pays attention to separate operations. Those who sell noodles will never sell stir-fried vegetables, and those who cook banquets will never cook public dishes. Because the meaning of division of industry is 'there is a specialization in the art industry'."

"It's very important to know where your strengths are. Only by giving full play to your strengths can you make a bright future. It is difficult to have a place to eat that can do every category well from top to bottom. After all, it is as similar as Master Zhang Good cooks are so rare because of genius."

"Think about it again. For ordinary people, only practice makes perfect. Take this Goubuli steamed stuffed bun as an example. They only cook this kind of food every day, and they only cook pork and three fresh stuffing. Then Well, the master who makes thousands of buns every day, and the person who has been making water stuffing for 20 years, are the buns he makes still ordinary? Is it delicious? Closing your eyes is better than yours. .”

"So if you talk about the taste, people who know how to eat, except for small restaurants with specialty dishes and restaurants with famous chefs, there are only such well-known snacks left. Big restaurants like yours eat delicious food. It is the scene and ostentation, commonly known as "eating eyes", which is mainly based on visual enjoyment. The small restaurants and public restaurants that have all kinds of food are mainly based on category coupons and affordable prices. But the problem is to do everything, which is equal to Can't do anything right."

When Ning Weimin heard this, he felt that it was reasonable, but he was still a little unconvinced.

"Grandpa, you can't say that too absolutely. You see, we have a full range of categories, and we do everything well. We have master Zhang to give us pointers, and we have brought in famous chefs to pass on the skills. We have completely done it." Don't If you don’t have me, don’t have me fine’."

"I will never brag to you, let alone talk about the authenticity of the palace dishes. Compared with us, the other two palace dishes are nothing. Even in terms of taste, if we compare 'Peach Blossom Pan' with the authenticity of Kangle Restaurant, it is nothing. weaker than them."

"Snacks are the same. Our palace cakes, not to mention Yulushuang, milk chess pieces, noodle warehouses, suye cakes, are not available in other houses. Even pea yellow and Aiwowo are better than Beihai Fangshan. .And "Jing Ba Pi", not to mention the non-staple food stores are rubbish compared with us. What about Daoxiang Village, which was reopened in Beixinqiao? It is still not as good as us."

"There are also those soup noodles and steamed dumplings. Our 'Baiweixian' is better than Goubuli's, and it is more expensive. Every day when it comes out, it is looting. Now each person is limited to two, and half of them are waiting in line. People can’t buy it. Old noodle steamed buns, silver rolls, now we are not weaker than Fengzeyuan. There are also small pork rice and sour soup, which are even more authentic Manchu…”

Ning Weimin talked more and more enthusiastically, but unexpectedly, Kang Shude interrupted with disdain.

"Ah, all right. Stop it, don't show off. Others don't know, but I don't know? What do you call that? It's called taking advantage, taking advantage of loopholes, and calling it invincible."

"I admit that you have some skills, kid. But your skills lie in how to make money, how to manage people, and how to manage people. All of the things you said, if it weren't for other people's families, it would be a trick that has no competitors. Or you are borrowing the power of others, and you are greedy for the merits of others."

"Let me ask you, if there is no knowledge and human help that Master Zhang has accumulated all his life. Can you compare with others in terms of dishes? Master Luo, that is the authentic heir of Zhengming Zhai. How many years has he been making pastries? Has this craft become your skill?"

"Didn't you steal the old noodle fat from Fengze Garden? Don't mention your steamed stuffed buns. If it weren't for you, you could sell thousands of yuan for banquets, and you could use the extra shark's fin, Buddha jumping over the wall How can you compare this kind of seafood dish to other pork buns? Are you bragging about it, too?"

"Finally, there is the most important one. You pay a lot of money, and all the chefs you use are experienced chefs. Except for yours, other chefs are not good at it. Your Taohua Pan can be compared with Kangle Restaurant, that is Because the rats have cubs, one litter is worse than the other. Even so, no matter how good your 'Peach Blossom Pan' is, can it compare with Master Chang Jing's? Even Master Zhang dare not say such a thing."

"I'm not afraid to tell you that in the first two weeks, Master Zhang invited me to Dongzhimen to eat a local snack - fried pimples with mutton. We went to a small restaurant, and we couldn't even see the signboard, but there The places out of the city have been open for decades. The fried pimples are really delicious, and the gods have to surrender. Master Zhang said that he has been eating here since it was a wild teahouse. The chef who made the fried pimples was the former owner of the small shop. They have been frying fried pimples for 30 years.”

"The stir-fried pimples there are quite different from those in Mujiazhai in the past. There is only one spirit, and the fragrance is on the green garlic and mutton in the pot. Master Zhang told me that the green garlic here is self-grown. It’s eaten right away. Although his own skills are passable, he will never be able to cook such neat gnocchi, and he will never be able to cook such balsamic vinegar at the right temperature.”

"Master Zhang said so, why are you so crazy. You should be more modest and think about how to continue to improve the quality of your own dishes. For example. From now on, Master Luo will get worse and worse, and he won't be able to serve you. What should I do if I’m making pastry? Let’s use another analogy. In the future, other restaurants will also start selling small pork rice and sour soup. Does it still look like you? How many young chefs are hardworking and willing to learn in your restaurant? Just don’t care Let's work together. After a long time, when all the master craftsmen with special skills will retire, what will you do if the manpower is cut off? Can you still have an advantage in the taste of the dishes? You are too optimistic gone."

"I'm not even afraid to tell you that the Goubuli you ate very well today, but the taste is not as good as it used to be when I tasted it. Maybe there are no really good craftsmen who have retired, or there are big pots of rice to raise lazy people, just make do with it the cause of the matter."

It has to be said that the master is still the master.

Kang Shude's words really hit the nail on the head and hit the nail on the head.

Ning Weimin was so enlightened, he was enlightened in an instant.

He gasped, and then his mind raced and pondered.

After a while, he went to find a long-distance phone to call Qiao Wanlin.

For nothing else, he wanted Qiao Wanlin to help contact the service bureau in Jinmen, and invite the master chefs of Goubuli, as well as master chefs who can make ear-eye fried cakes, Gui Faxiang twists, pancakes and crispy rice dishes to Beijing.

Come to Tangong Restaurant for at least three months of "technical exchange".

At present, the disadvantages of grasping everything can be put aside first, and there is no rush to solve the problem of mixed and separated industries.

Ning Weimin believes that there should still be time to slowly think about it, and solve it by adjusting the kitchen structure and personnel treatment.

However, taking advantage of the fact that the catering industry has not yet been commercialized, these master chefs have not yet retired, so the opportunity is rare.

"Three Wonders of Jinmen", he should try to hold it in his own hands first, and copy all of them to the altar palace.

He also wanted to try his own Baiweixian buns.

If you let the dog ignore this, and the master craftsman who has worked for decades to make it, how delicious it can be!
(End of this chapter)