The Northern Stories of Chef Lao Tan

Chapter 552 Investigation
According to the usual thinking, Lao Tan and Wang Shulan should sleep together. They have been separated for more than a year, can you not want to?

But Lao Tan did not stop Wang Shulan, not because he didn't want to, but because he knew that Wang Shulan would not leave if she wanted to stay.

He is not a shameless person, nor is she a woman who can't do without a man.

To be honest, Wang Shulan was tired.

She rushed to take Zhou Xiaomei's mother to Beijing from Hohhot yesterday to see a doctor.Zhou Xiaomei was supposed to go back to Hohhot to pick up her mother, but something happened and she couldn't go back. Wang Shulan kindly and enthusiastically did it for her.

When Wang Shulan went to Hohhot, she didn't expect that Zhou Xiaomei and Zhang Liguo's contract would be signed so quickly. She originally planned to stay in Hohhot for two days to get together with Zhang Yu, Yanzi, Huang Lijuan and the others, but she only had a hasty meal before she started talking. Followed Zhou Xiaomei's mother to rush back.

It was evening when I got home after driving for nine hours. I got up this morning and started to fly to Zhengzhou again. I was tired all the way, and I yawned uncontrollably several times during dinner.

Humans are lust animals, but they have to know how to control themselves, otherwise they won't be able to do it. It's impossible for both of them to wake up tomorrow morning.

Ha ha, just kidding.

Having said that, Wang Shulan and Lao Tan are the kind of old lovers, they are no longer young, one is 55, the other is 47, this kind of two people together is more about the mood, and the lust is not so dominant.

Although it is natural for men and women to love each other, it is also divided into age groups and time periods. Everyone can understand this without mentioning it.

After eating breakfast the next morning, Lao Tan and Wang Shulan came to the Zhongyuan store around [-] o'clock. They came a bit early, and the old man who was on shift opened the door for the staff before they went to work.

When the two entered the store, Lao Tan went to the kitchen habitually, and Wang Shulan directly checked the front hall.

The entire kitchen is divided into two parts, the front is the cold dish and dumpling stand, and the back is the hot dish kitchen.

Lao Tan's most advanced is the cold dish Ming stall.

The store is big, the cold food stalls are also big, and the functional areas are complete.There are marinated meat area, sashimi area, mixed vegetable area and fruit area.The equipment and facilities in each functional area are complete, no less than high-end hotels.

Old Tan Xin said that this cold dish area is almost catching up with Aqiao's kitchen.

He opened a fresh-keeping freezer in the roast meat and brine area, and the fresh-keeping boxes inside were neatly arranged and very regular, which fully complied with the management of Wuchang.From this point of view, Du Hongli's management is in place.

He took out the fresh-keeping box labeled "Brine Goose Head" and opened it. There were no less than thirty neatly arranged goose heads inside, a box full of them.This kind of situation is not allowed to exist in Aqiao - there can be at most five left.

The reason is simple - raw materials can only be beneficial if they are sold, and if they are not sold, it will only reduce the quality and increase the cost.

Lao Tan buckled the fresh-keeping box of the brine goose head and put it back in the fresh-keeping cabinet, and took out another fresh-keeping box containing goose wings from inside.

Friends who do catering know that as long as the brine is not sold for more than 36 hours, it will lose its freshness and taste. If you continue to sell it, you will be smashing your own brand.

Lao Tan took out a goose wing and smelled it, judging from experience that it had been more than 48 hours, that is to say, it was stewed the day before yesterday, and it had not been sold in two days.

This situation shows two problems: one is that the business of the restaurant is really not good, and there are not so many customers;

Combining these two situations together means that the kitchen does not control the products in place, resulting in artificial quality reduction and cost waste.The direct consequence is that the backlog of halogen products is not fresh, and the customers are not satisfied, and 80.00% of them will not come in the future.

Lao Tan didn't check the other fresh-keeping boxes, closed the door of the fresh-keeping freezer, and went directly to the vegetable mixing area.

The situation in the mixed vegetables area is almost the same as that in the brine and roasted meat area, the difference is that most of them here are semi-finished products that form knife skills, and there is less waste.

Lao Tan shook his head involuntarily and came to the dumpling stand.

The situation of the dumpling stall is roughly the same as that of the cold dish stall. Most of the dumpling fillings are filled with half of a fresh-keeping box, and they are neatly stacked in the fresh-keeping cabinet.

It looks good and there is no waste. In fact, it is to save trouble and prepare too much.The dumpling fillings kept in the refrigerator for one night are not spoiled, but the freshness is definitely gone, and there is no special taste.

Lao Tan shook his head again, and then walked into the hot kitchen.

To be honest, the sanitation of the hot food kitchen is not inferior to that of the cold dish stalls and dumpling stalls. The ground is clean and free from sundries and oil, and the tools and equipment used are spotlessly placed and orderly.

But these are all superficial phenomena, and it must pass the inspection by the Food and Drug Administration.

What Lao Tan wants to see is the inside of the refrigerator, to see how much raw material is accumulated, so as to infer the business situation and the preparation of the kitchen - if there is too much left, it means that the sales of the day are not good, and the head chef has not done a good job in quality control.

The hot dish kitchen and the cold dish are almost the same as the dumpling stalls, and there are too many raw materials.This means that most of the dishes sold in the lunch market today are made of the leftover ingredients from yesterday, and the new ingredients brought into the kitchen today will be needed for tomorrow's dishes.

It's a vicious circle.The raw materials purchased on the same day cannot be sold when they are freshest, but are sold on the second or third day, which will definitely reduce the quality of the dishes and affect the effect.

But this kind of work habit exists in most kitchens. The reason is very simple. To put it bluntly, it is laziness, justifiable and justifiable laziness-no matter when my kitchen has sufficient raw material supply, as long as it is not broken.

Anyway, the dishes were made, and there was no delay in selling them.

In this way, the boss can't say anything, and will praise him for the sufficient preparation and hygiene, including food hygiene.

Lao Tan stood in the center of the kitchen and looked around. Shocked by the high-standard equipment, tools and first-class working environment, he said to himself in a joking tone: This kitchen is as clean as the front hall. It is clean and hygienic. It's in place, but it's a pity that it's all a superficial project for the boss to see.

He came out of the kitchen and came to the lobby, just as Wang Shulan came down from the upstairs, and the two sat down in the reception area at the front desk.

"Overall, it's pretty good. The sanitation is up to standard, and the closing is also standard. All the private rooms have fire-fighting ventilation. Especially the bathroom, the standard has reached a five-star standard." Wang Shulan said.

"When the water is clear, there will be no fish." Lao Tan said something nonsensical first, and then said: "The hygiene of his house is impeccable, which is one of the reasons why there are guests. After eating yesterday, I feel that his service is also good. It looks like a big store."

"But I don't think his dishes have any special features other than exquisite and beautiful, and they don't feel as delicious as ours."

"Well - the dishes of his family and ours are two different things. Ours is Northeast cuisine, and we pursue the original taste of the old. It can be sloppy, but it can't be without taste. His family cooks hotel dishes. All products are exquisite, the first is to give people a visual impact, then to show off by taking pictures, and then to eat and taste."

"The main reason is that it's really not very tasty."

"Hehe, it should be said that it's not very delicious, but I'm too embarrassed to find fault, and I'm afraid of being laughed at, so I just let it go. At most, I won't come next time, right?"

"That's the thing."

"A lot of hotels have this problem, especially the high-end ones." Lao Tan said: "In addition, the diners also like to pretend. It’s a pretty good impression of my own production.”

"Therefore, there is no real reason for the decrease in customers and the decline in business. I still think it's good." Wang Shulan said.

"Almost." Lao Tan said, "The main thing is that arrogant soldiers are bound to lose."

(End of this chapter)