National Tide 1980

The death of his wife was a big blow to Fu Jie, who was already 80 years old.

After the funeral, he fell ill. After he recovered, he seemed to have lost his energy and spirit all of a sudden. He even went to the "Palace Culture Research Association" less frequently.

However, for the "Palace Culture Research Association", some real achievements were made at this time.

It seemed to be thriving and famous, which made all the members of the association very happy.

It turned out that the first book compiled in the name of the "Palace Culture Research Association", "The Taste of the Forbidden City - Palace Food Atlas", was finally officially published.

And once it was launched, it caused quite a stir in the relevant cultural research field and major restaurants in Beijing.

This book was published and distributed by Wenjin Publishing House, which was just established in early June this year.

Speaking of it, there is also a coincidence that it can be published at this time.

Originally, due to the issue of book number, even with Ning Weimin's face, the publication of this book would have to be scheduled for the beginning of next year at the earliest.

Unexpectedly, in early June this year, the Beijing Propaganda Department actually established this publishing house that specializes in self-funded publishing.

Its purpose is to take money to do things and pay for the expenses.

Its characteristics are that the text is responsible for the text and the copyright is owned by the author.

So Liu Weijing, who is in charge of the general affairs of the association, immediately tried to contact and negotiate in the name of the "Palace Culture Research Association" as soon as he learned the news.

Unexpectedly, the other party's feedback was very positive, and the problem of waiting in line for publication was solved at once.

In this way, Liu Weijing finally solved this major issue with only 25,000 yuan, and published it six months in advance, printing 2,000 copies.

I have to say that this is also a kind of luck.

But the most important thing is that this book is by no means a meaningless publication, but has practical significance.

The most distinctive features of it are three points.

The first is that it is rich in pictures and texts, with detailed information and very good printing quality.

The food in the Forbidden City has always been talked about by the general public. There are already several books on the market focusing on the food in the Ming and Qing dynasties.

But these books published in the past were either just pure text content.

Either the photos are not clear, or there are very few photo materials.

But this book "The Taste of the Forbidden City - Palace Food Atlas" is not a problem with the summary and compilation of Fu Jie and his wife and many experts, as well as the oral materials and practical exercises provided by Zhang Dashao as an insider.

Almost every delicacy in the book is matched with real photos.

Even the utensils are supported by the Tan Palace Restaurant, which have become quite sophisticated and extremely consistent with the actual situation of the year.

The printing uses the best paper and the best technology.

Apart from anything else, just look at the pure production cost, which is as high as ten yuan per book.

This is a sky-high price in the era when a novel in the mainland cost only one or two yuan.

There are more than 500 pages, and the upper and lower volumes are printed on coated paper. Not only does it improve the level of the book, but it is also a rare luxurious production in domestic publications.

Can you imagine how the quality is?

The second point is that this book is rich in content and practical.

There are other similar books on the market now. Some introduce seasonal delicacies based on palace regulations and time sequence.

Some of them tell the stories of palace food by categories according to the ingredients.

Some of them start from the establishment of the palace imperial kitchen and tell the establishment and operation mode of the palace imperial food.

Even before her death, Sagahao once published a book "Food in the Palace" based on her personal experience, in which she roughly described the dietary conditions of the last palace as she knew them.

However, before the publication of this book "The Taste of the Forbidden City - Palace Food Atlas", there was no book that discussed palace food from the perspective of a chef, and no book that could teach people how to cook palace dishes.

So this book is particularly rare, and it is special here.

With the help of Zhang Dashao and some of his old friends in the kitchen industry, it is absolutely top-notch in terms of professionalism.

Not only are the ingredients and cooking methods of almost every dish listed, but also excerpts from the Qing Dynasty menu are attached under each category to show readers the original palace food.

It also systematically introduces the preparation work of different departments of the imperial kitchen, explains the difference between palace cooking and folk cooking, and reveals the reasons for the extravagance of palace dishes. It also writes some cooking tips that even professional chefs may not know in the book.

In addition, the compilation team, which is mainly composed of experts, also uses a lot of new historical materials to embed a lot of cultural anecdotes in food.

It introduces the evolution and tradition of palace food more clearly.

It can be said that this book is both readable and practical.

It is not only suitable for food lovers, cooking lovers and palace history lovers, but also has a lot of help for the actual work of professional chefs.

The third point is that this book breaks the convention and introduces the personal situation of some imperial chefs in the Qing Dynasty palace and their specialties in the book.

It has to be said that this is the first time that the contributions and achievements of these hard-working chefs to the development of food have been affirmed in a formally published book, which is equivalent to erecting a monument to these people.

At the same time, this book also clarifies the context of the inheritance of palace cooking skills and objectively introduces the general situation of the imperial chefs after liberation.

This has also played a role in "fighting counterfeiting" to a certain extent, at least it can curb some "fake imperial chefs" who are just filling in the gaps in the mainland catering industry from bragging and cheating to ruin the reputation of palace cuisine.

What makes Zhang Dashao particularly happy is that although he himself is not listed in this book.

But his grandfather and father were both written into this book as famous chefs.

For him, this is enough to satisfy him.

In fact, compared with personal fame, this is what he is more happy to see.

In short, this "The Taste of the Forbidden City - Palace Food Atlas" was launched.

Although the price is too expensive, priced at 30 yuan per set, the sales volume is not very high.

I am afraid that only some professional counterparts and a small number of individuals will spend money to buy it.

But it must be said that this book has a great response in catering companies in various districts, and it has been strongly recommended to famous restaurants in other places by the Hotel Association, and has been highly praised by many chefs.

Especially those famous restaurants that run palace dishes in Beijing are vying to buy it first, and organize key employees to learn from it.

Related newspapers and magazines such as "Huaxia Food News", "Tourism News", and "Gangcheng Guide" also published articles to introduce and promote this book.

Judging from the widely praised response in the industry, there is no doubt that the publication of this book cannot be underestimated in promoting and popularizing Chinese catering culture and Beijing palace dishes. It is indeed a great thing that will benefit future generations.

That's not all. There are also some audio-visual materials related to the content of this book.

Including the contemporary chefs hired by Zhang Dashao and Tan Palace Restaurant, some audio-visual materials of their respective cooking demonstrations, as well as their oral history of Beijing's diligence, are also being compiled and sorted.

In the end, a special documentary called "Beijing's Diligence" will be produced based on these audio-visual materials.

And because the people who filmed the documentary were hired by Beijing TV Station, through their relationship, they have also reached an agreement with Beijing TV Station to flash this special film on the TV screen.

In addition, the "Beijing Arts and Crafts Industry Heritage Cultural Materials Compilation Department" is also not idle. They have also completed the collection of audio-visual materials of some industries based on the information provided by many old craftsmen in the arts and crafts industry and their personal support.

So now it is fully predictable that by the second half of this year, the two cultural associations funded by Ning Weimin will definitely have more work results to promote the recovery and development of these industries.

It will also play a positive role in preserving and promoting national art and traditional skills.

So for the current status of the two associations.

The old craftsmen who provided information for them are very pleased and quite satisfied.

They have completely believed in Ning Weimin's original promise, and they are full of expectations and hopes that these traditional industries can get rid of the current situation of being riddled with holes and unable to recover as soon as possible, rejuvenate, and embark on a prosperous road in the future.

Even Ning Weimin himself is full of a sense of accomplishment, feeling that he has done something meaningful, and the money he invested is really not wasted.

Not to mention, it's only been a year, and he has seen some results.

To be honest, although he invested money in the two associations, it was a business that was destined to lose money, and in the long run, it might still be a bottomless pit.

But for what they had given him, he really felt that the compensation was not enough and not harsh enough.

So without saying anything, he arranged another 800,000 yuan for Liu Weijing for the efficiency of the two associations and let her allocate it by herself.

Nothing else, it is much more worthwhile to spend money on this than to support the national football team.

Although both are money-losing, one is to make face for the Chinese people, and the other is purely embarrassing, the meaning is really different.

Of course, after all, if there is a place to spend money, there must be a place to make money. It is not good to spend without income or to make ends meet.

So the old craftsmen are happy, and Ning Weimin allocates funds.

But for the money-making matter, he also has to make some appropriate arrangements.

Especially Ning Weimin also knows that his wedding has cost a lot of money to his relatives and friends.

So he must also give his good friends and partners some chess to make them recover their blood, otherwise he will be embarrassed to face these people.

Needless to say, among them, Zhang Shihui, Gu Sier, Sun Wufu, Yin Yue, Luo Guangliang, Xiao Tao and others are naturally the closest and most trusted people in the country to Ning Weimin.

Ning Weimin had to personally instruct them.

The first one is Zhang Shihui, this guy is now very rich.

As the earliest partner to partner with Ning Weimin in business, it must be said that Ning Weimin took out the sweetest business to partner with him.

Today's Huimin Tobacco and Wine Shop is so prosperous.

With the assistance of Sister Tan, the business of recycling old tobacco and alcohol has been fully launched.

The monthly transaction volume ranges from 30,000 to 40,000 yuan, and as much as 50,000 to 60,000 yuan, with a profit of at least twice.

In addition, Zhang Shihui's own tobacco and alcohol wholesale business is even more prosperous.

With Tan Palace Restaurant, Maxim's Restaurant and Temple of Heaven Park as sales channels, his monthly shipments are 130,000 to 140,000 yuan, and the profit can be 50,000 to 60,000 yuan, all of which are money that can be earned without lying down.

Even those cheap cigarettes and alcohol that were destined to lose money were not difficult to sell, and they could be sent to the handicraft factory, the Polar Bear Factory, and the Huimin Reading Club.

The cheap price can easily be snapped up by the workers and members of the reading club.

He only loses 5,000 or 6,000 yuan every month.

In total, he can easily earn 80,000 or 90,000 yuan a month by running the tobacco and alcohol shop.

Of course, this money is shared equally by him and Ning Weimin, but that's not bad.

In this day and age, how many people can arrange delivery every month without worrying or rushing, and get 40,000 or 50,000 yuan for nothing?

Moreover, with the growth of Pierre Cardon and the expansion of Ning Weimin's network of contacts, the business volume of the tobacco and alcohol shop is bound to increase simultaneously.

At present, at least it can be clearly foreseen in advance that when the Pierre Cardon Hotel opens, the wholesale business of Huimin Tobacco and Alcohol Shop will increase by 50%, and the profit will naturally increase a lot.

It's natural to keep the fat water in the field of outsiders.

To be honest, even Zhang Shihui himself is very satisfied.

Back then, his biggest ideal was to earn 50,000 yuan and achieve a lifetime of happiness.

Now, he can earn a "lifetime of happiness" in a month, what else can he be dissatisfied with?

Moreover, he is now the boss of Tan Palace Restaurant, eating and drinking all day long, driving a pickup truck under the name of the restaurant, and he has almost no place to spend money.

It is precisely because of this that he is grateful and willing to spend money to buy face and support the public welfare of Ning Weimin Huimin Reading Club.

That is why he took others to "build" a "banknote fleet" worth more than 100,000 yuan for Ning Weimin's wedding.

In addition to wanting to be in the limelight, he also felt that only in this way could he live up to his conscience and his buddy Ning Weimin.

So his efforts and affection also brought him a bigger opportunity to make a fortune from Ning Weimin.

After meeting him, Ning Weimin personally instructed him to spare no effort to stock up on Moutai and Wuliangye from now on.

Except for the necessary funds for operation, all the funds in the tobacco and alcohol shop's account were used to buy these two kinds of wine.

If the Sugar, Tobacco and Wine Company cannot get it, then follow the old method, exchange it for foreign exchange coupons, and use the foreign exchange coupons to buy it from the Friendship Store.

Given that they have been hoarding Moutai and Wuliangye for a long time, especially the tobacco and wine recycling business of the tobacco and wine shop is also hoarding.

So Ning Weimin also specifically instructed that if the tobacco and wine shop does not have enough space, do not stop hoarding.

You can go to Pierre Cardon Company first and ask Zou Guodong to borrow a few basements of Pierre Cardon Hotel in his name.

In short, turn all the money in your hands into goods first.

On the other hand, the tobacco and wine shop should save money on daily external supply.

Moutai and Wuliangye, except for the necessary supply to Tan Gong Restaurant and Maxim's Restaurant, will not be released.