National Tide 1980.

I have been busy past ten past ten, and all preparations for the opening are in place.

The door of the tavern was officially opened, waiting for customers to come in.

At this time, Zhang Dashao is the most idle person.

Not for anything else, just because the big wine tanks in the capital are places dedicated to drinking, which are different from restaurants.

For example, they don't sell fried vegetables, only wine and vegetables, which need to be prepared in advance.

So Zhang Dashao's daily work is actually responsible for cooking some food and drinks for the store.

The old man basically gets up at 06 o'clock, buys food at 30 o'clock, comes to the store at [-]:[-], and starts busy after breakfast.

It takes about two or three hours to get all the food and wine ready.

After almost ten o'clock, the prepared wine and vegetables were placed in large blue and white pots and placed on the case one by one, which was considered a complete job.

For other things, Zhang Dashao didn't need to stretch out his hands.

He was willing to stay in the store for a while, but if he didn't want to stay, he could just leave.

He also didn't come over at night, and the operation of the store was all handed over to Kang Shude, which was the division of labor between the two.

But generally speaking, Zhang Dashao almost had to drink in the store and then leave after lunch.

Otherwise, why did he let Ning Weimin come here to find him?
After finishing the work in hand in the morning, this is the time when he is most relaxed.

I happened to have time and mood to chat with Ning Weimin.

No, he accepted the special products that Ning Weimin bought for him from Japan - Japanese soy sauce, Japanese vinegar, miso, mirin and cooking sake.

Zhang Dashao, who has nothing to do, is in a good mood, and even Kuang Ning Weimin knows how to buy things.

When he was happy, he even went to bring some side dishes over himself.

He turned around and asked for wine from the counter, saying that he had to have a good drink with Ning Weimin today.

It's just that Ning Weimin didn't dare to agree to the old man's kindness.

After all, it's only ten o'clock, who drinks so early in the morning?
He was also afraid that the master would not like him to push his nose to the face, blow his beard and stare at him.

But what he didn't expect was that his hesitation was purely unnecessary, and Kang Shude was very active in supporting it.

This time, don't say I didn't care about every detail, and I took the initiative to drink two of the best wines in the grape shop from the wine jar - Tongzhou Laojiao, and put them in a wine warmer to warm them up.

He also said, "Boy, Master Zhang thinks highly of you, so you don't have to be polite. Have a drink with Master Zhang, and ask for advice, you have to show some sincerity, understand?"

These words made Ning Weimin wake up immediately, thinking of Master Zhang's temper of "swallowing a rolling pin in his stomach".

He thought about it too, but being polite at this time seemed hypocritical instead.

So he nodded gratefully to the master, and respect was better than obedience.

Helping Zhang Dashao to arrange the bowls and chopsticks, he even took out his own cigarettes to offer cigarettes to Master Zhang.

After ordering, he took out the menu he had written and presented it respectfully with both hands, asking the famous chef to have a look.

That big spoon was also a man with a bright eye, and as soon as he took the menu, he even joked with Kang Shuode.

"I said shopkeeper, you really love my apprentice. I didn't even open my mouth today, but you took the initiative to upgrade me. This is deliberately teasing my glutton with good wine, and you want to dig out the things in my stomach for your apprentice Right? But I have something to say first, your apprentice is not an ordinary person, and what he wants to do is big things. If I am powerless, I can't help you. Don't blame me."

Kang Shude pretended to be confused with the cunning of a businessman, and also responded with a smile.

"Look at what you said, where did you say that. Although this wine is good wine, but no matter how good it is, it is not as good as the wine and dishes in our shop, is it? I respect your craftsmanship, not to mention the recent business is good , of course I have to express my heart. I am not doing it for other reasons. As for my poor apprentice, that is another matter. If you are willing to give him advice, that is his blessing. I must thank you alone .Maybe with your help, he can correct the problem of Yunshan Mist, and he can really do something."

"You, you, you old guy. You really deserve to play the drums all your life, and I can't get away from this talk."

"I can't, I don't mean that. Besides, we're friends with each other, so we're off the hook. What we want is...is...what is it? Ah, yes, stability and unity, prosperity and stability. This is The words from above..."

The two old men were just joking around.

At the end of this day's wild nonsense, not only did they all laugh, but Ning Weimin also laughed.

Ning Weimin could see it, this is their daily communication method, and it is also one of the joys of the two brothers running the tavern.

Immediately afterwards, when Zhang Dashao carefully looked through Ning Weimin's menu and asked clearly the purpose of Ning Weimin's visit, their wine was warmed up.

If Fang Bin is a buddy, he is quite discerning.

Before Kang Shuode could speak, he brought the wine from the cabinet and put a glass in front of each of them.

I have to say that drinking hot wine is really different from drinking it cold.

The aroma of the wine is tangy and slightly hot.

Ning Weimin touched the cup and felt that he hadn't drunk yet, his heart was drunk and his body was warm.

Especially in such an environment, for a moment, he really had the feeling of drinking in an old movie.

So much so that Zhang Dashao raised his cup without him noticing.

It was only when the old man called him across the table that he realized that he was impolite.

He quickly picked up his own cup, and carefully touched it with Zhang Dashao.

Hey, just one sip of wine, that's pretty strong!
When you drink it in your mouth, it seems that you can find an alley along the intestines.

Ning Weimin moved his chopsticks almost with tears in the corner of his eyes, and quickly took a bite of the side dish.

As a result, after taking a sip, he realized how strong the market competitiveness of this tavern was.

That's right, what Kang Shude said just now is right, it is true that wine and food are better here.

If Zhang Dashao's Xiaocai'er is compared with Tangong's, it is not an equal replacement, but a high replacement.

Ning Weimin smacked the taste in his mouth, and at this moment a thought came to his mind.

Don't let the guests of Altar Palace know that there is such a tavern here.

Otherwise, he was really afraid that those customers would turn around and hit his shop.

Think about it, for the same side dish, the price difference between the two places can be dozens of times.

But the taste of the small dishes in this tavern is actually better than that of the altar palace, so who is willing to be taken advantage of like this?

As for Zhang Dashao, he took a sip from the cup and saw Ning Weimin enjoying himself.

Maybe it's because famous chefs need really knowledgeable diners to appreciate them, too.

As a result, the originally leisurely and carefree mood added a lot of complacency, which opened up the chatterbox.

"The difference between Chinese food and Japanese food, simply put, is that Chinese food relies on fire, while Japanese food relies on water. There are so many cooking methods in Chinese food, far surpassing those in Japan, which is beyond imagination. Japanese cooking methods include stewing and frying. It’s just cooking. To put it bluntly, Chinese food includes all the skills of Japan, and Japanese cooking skills are only a small part of Chinese food skills. Therefore, Japanese food has no technical content in comparison.”

"Secondly, Huaxia has a vast territory, and not only is there a rich variety of ingredients. In the past, when the transportation was extremely inconvenient, due to the transportation of various ingredients, it was not fresh enough when it was eaten, so it could only be covered by fire and seasoning. This makes Chinese food has developed a unique flavor-changing technique. Therefore, we can not only change the taste of the ingredients through various seasonings and cooking, but also maintain the original taste of the ingredients.”

"But Japan is geographically concentrated, and most of the ingredients are fresh and fresh by the sea, so Japanese food will only try to maintain the original taste and deliciousness. This geographical condition actually further limits the development of Japanese cooking, and there is nothing to envy. To put it bluntly, the Japanese don’t even know how to eat their own products. Just like shark’s fin, before the Meiji Restoration, they were discarded as garbage by the Japanese. It wasn’t until some overseas Chinese opened Chinese restaurants in Japan that they knew it was Treasures of the sea."

"So my advice to you is don't take the Japanese too seriously. The Japanese are used to eating umami, so we overwhelm them with umami. Dishes like boiled cabbage and jasmine clear soup are what our Chinese diet is for. The highest understanding of umami, pure technical work. The Japanese are incomparable. Also, the Japanese have not experienced the mellowness and richness of the taste, so you can use milk dishes, the purification method of hanging soup, or It has complex flavors to shock their taste buds. Quickly stir-fried dishes are even easier. Japanese people don’t know how to heat. You can use their most common ingredients to get fresh, crispy, and eat them. What’s more, Japanese The means of expression of cooking is so single, such gimmick dishes as three non-stick, peach blossoms, and thunder on the ground are enough to make them stunned. It is said that the beauty and ritual sense of the dishes are emphasized, but our Huadao, Are they having fun?"

"I'll be honest, I don't think there is a big problem with your menu. Although these dishes are ordinary in our eyes, these dishes are colorful enough for Japanese people. My only advice to you is don't be self-deprecating. Don't After going out, blindly catering to the tastes of the Japanese has lost the original taste of our Chinese cooking. Don’t just use deceitful methods such as thickening and bright oil to make your own level comparable to those overseas. The restaurants are aligned."

“I’m serious to tell you that the Japanese love traditional Chinese food. The Japanese themselves say that if you eat Chinese food, you must eat real Chinese food, and don’t eat fake Chinese food opened by the Japanese. Especially during the Meiji period, the Japanese discovered that, No matter how much you imitate Chinese cooking, the taste is not as good as Chinese cooking. In order to find out the secrets of Chinese cooking, they even encourage Japanese women to marry Chinese chefs who open restaurants in Japan. But it is still useless. Because a real qualified Chinese chef is not Simple secrets can give birth. Anyone who has no less than two taels of meat can't get it out of practice. Time and being able to bear hardships are the tricks."

Zhang Dashao has a good impression of Ning Weimin, and his opinions are very thorough, all of which are expert-level dry goods.

After Ning Weimin heard it, he really felt more at ease.

However, although the doubts were alleviated, he could not say that they were completely gone. He thought for a while and said, "Master Zhang, but the problem is that there are Chinese restaurants overseas. I don't know if I haven't been in Japan. On New Year's Day, I was in Japan several times. After wandering around the place, I realized that there are quite a lot of Chinese restaurants in big cities in Japan. Although the dishes in Tokyo, Kyoto, and Osaka are not very good, they are not considered orthodox Chinese food. But delicacies from mountains and seas, they really dare to say hello to the menu .I'm not afraid of anything else but..."

"I'm afraid that the Japanese will compare the dishes of those restaurants with yours, and they will think that your restaurant is not up to standard, isn't it?"

Zhang Dashao rushed to pick up the words, but Ning Weimin couldn't help but nodded embarrassingly when the words were right.

In this way, Zhang Dashao pondered for a while, and felt a little troublesome.

But a famous chef is a famous chef, so he didn't put much effort into it, just sipped half of the bar, Zhang Dashao spoke again.

"Let me give you a few ideas. You think about it, maybe it can help your altar get a foothold in Japan as soon as possible."

"You said you said..."

As soon as this remark came out, Ning Weimin's spirit was immediately lifted, and he concentrated on it.

"First of all, you have to learn the advantages of Japanese cooking. Japanese cooking is not without its own characteristics. At least in my opinion, there is one thing that is also worthy of praise, and that is the way to extract the freshness of seafood. The Japanese call it "juice". This It is a unique condiment in Japan. The juice of Japanese cuisine is extracted from dried bonito and dried kelp. What do I mean by this thing? The Japanese can use it, and you can use it too Ah. How to use it? You can understand it as Japanese seafood broth. When you go back to Japan, you ask your chef to try it more. It is used to cook Chinese food, and there are amazing changes. If our chef masters this method, Not only is it easy to make new dishes that are delicious, nutritious and healthy, but it can also at least solve the problem of taste differences.”

The old man's words were indeed predictable, and it was impossible for Ning Weimin not to take them seriously.

Taking out a pen and paper, I wrote down this article seriously, but I didn't expect the next words to be even more surprising.

"Also. You have to know how to use your strengths. The richness of Chinese food, the harmony of flavors, and the emphasis on color, aroma, taste, meaning, shape, and touch are enough for us to make dishes that ordinary people can't imagine. Let me Tell me, other people can use delicacies from mountains and seas as gimmicks. You can too."

"I...I do the same thing? Yes, it is possible. But... But the problem is that the import and export procedures for these things are too troublesome, and you may have to take legal risks in Japan. I really can't get them." Ning Weimin also said I didn't understand a little bit.

"I didn't ask you to sell it. Just like shark's fin, you can sell vegetarian shark's fin. Bear's paw, you can also make it with pig's trotters. Have you forgotten how to make the fake meat dishes I taught you? Similar techniques are used to shape the shape, and then use seasoning techniques to change the taste. Why can’t you sell delicacies from mountains and seas that are fake? As long as you understand what’s going on and tell customers the real ingredients, this is selling craftsmanship! I’ll tell you Well, before liberation, there were restaurants that relied on these fake delicacies from mountains and seas to attract customers at low prices. Few people could eat them. How do you want to learn or not? If you want to learn, I will tell you how to do it..."

Dude, this is a great idea.

yes.Why can't they sell some dishes with common ingredients under the name of delicacies from mountains and seas?

Don't Gongdelin's vegetarian seats earn this much money?

Fake chickens, ducks, pigs, and cows are enough to confuse the real with the fake.

That's right, our Chinese food has long been the ancestor of "artificial meat".

And just when Ning Weimin was overjoyed and wanted to ask for a prescription.

Zhang Dashao's last idea was really heavyweight.

"Oh, by the way, I remembered one more thing. The Japanese know the good and bad of rice. In this case, there used to be a kind of tribute rice in our capital, which is suitable for you to get it in Japan to sell it for a high price. The facade. Do you know Jingxi rice? The fragrance is aimed at it. If you use Jingxi rice to cook porridge, you can smell it across the street. There is a kind of pink rouge rice in Jingxi rice, which is reddish and grainy. It is long, fragrant and full of flavor. It is the best rice, called 'Zijin hoop', the Empress Dowager Cixi loves to eat it. In the Republic of China, a bag can be sold for 18 yuan. It is watered by Yuquan landscape. It is a pity that the output is too large Few, the price is too expensive, and no one will grow it after liberation. If you can really find it, and if it hasn’t disappeared, then your business is feasible. If you are willing to spend money to cultivate it, in the future, just selling this kind of rice will be enough for Japan People are chasing your ass and turning around."

"What? In our capital, there is... still this kind of rice?"

Ning Weimin couldn't believe it and was extremely surprised.

His buttocks were stabbed deeply again, and his eyes were opened again.