The saying goes: hit someone without slapping someone in the face, and expose someone without exposing their shortcomings. It sounds refreshing to blatantly call someone stingy, but as soon as the guests leave, Fat Heart Restaurant will have two more enemies. The owner of the restaurant will have a lot of money.
He hurriedly went down to stop the waiter, ordered him to apologize to the guests, took back their broken silver and handed it to them, then said: "The store's words just now were very offensive. Please forgive me, this set meal is free of charge."
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The guest had lost face and was about to get angry. When he heard that the bill was waived, he lost most of his anger and said, "The Third Master is still sensible. I would like to ask the Third Master to tell me how to deal with this waiter."
The visitor was unkind and knew that I was the third boss. Qian Duoduo apologized again: "I have been fined for three months as a waiter, and I have been shut up for ten days to think about my past. I don't know that your distinguished guest lives in Qi. When the boss comes back, we will bring this troublesome person to the door again."
The crime of being a distinguished guest.”
Hearing what he said, the waiter was really panicked. He knelt down and kowtowed and said, "It's my fault that I acted like a young man, and I have caused trouble to the three masters. I'm sorry."
Killing people can only be done with a nod. Everyone knelt down and kowtowed, and their face was restored. The two guests waved their hands and said with a smile: "I was joking just now. We are from Changsha, Hunan. My surname is Wu and my name is Wu Ping. This is
A brother, whose surname is Zheng, is called Zheng Fu. He happens to be passing by Guibaodi and is now living on the second floor of the restaurant. He wants to find a job, so I tried this way."
It turned out to be two chefs who are famous all over the world. Qian Duo knew his purpose, and he must have had the same dream as himself and found him all the way here. He was busy drinking tea and wrote a dream character on the table.
Then he immediately wiped it off and said, "Are these two seniors here for this? Please have tea in the back hall."
The three of them looked at each other, laughed, and walked hand in hand to the back hall. The waiter was waiting on the side, and he was particularly unconvinced. It turned out that they were two job seekers, and they were so arrogant. The third shopkeeper was also surprised, leaving
Aren't they afraid of taking away your position as the big stove? Having two big stoves is already a strange thing, but a restaurant wouldn't have four big stoves side by side, right?
I'm not afraid of having a lot of money, because my ancestors gave me a dream to become a fairy chef, to serve Tianmu and the Queen Mother, to honor the ancestors, not to earn fame and money in the world. Even though the waiter was serving tea on the side
Shui, but with an unconvinced look on his face, Qian Duosha shook his head and gossiped to the two of them: "The two seniors are also doing this business. They both say that the customers are our food and clothing parents. You two food and clothing parents give us
My pocket money is less, and my son has a problem with it. Is this considered unfilial?"
The two replied: "Such a situation happened in Changsha. It could be as light as a salary fine or as severe as not being allowed to eat this bowl of rice again for the rest of my life. Maybe a restaurant's reputation built up over many years would collapse in just a few days. The restaurant is a big bully."
Customers will be abandoned by customers. Only by working honestly and being down-to-earth can we build a century-old store."
Then he turned back and said to the waiter: "The waiter is very particular about keeping an eye on people's money bags. The etiquette must be complete, so that every guest who comes through the door will feel at home. If you want people to change money, you must
Make people feel comfortable after entering the restaurant. You know, good things don’t go out, bad things spread thousands of miles, and if one thing is done inappropriately, the bad reputation will spread all over the world.”
When the waiter saw him talking about him, his face turned even redder. Qian Duoduo patted him on the shoulder and said: "Think about the disaster relief we did on the first day of business. What was originally a good thing almost turned into a bad thing. What's more,
Don't talk about just now. Go and inform the first and second bosses that two seniors have come to the restaurant."
After hearing what the third master said, the waiter immediately went to the Zhu family compound to report the news.
"Senior, I don't dare to accept it, but since I'm here, I have to ask for a gift. Please wait a moment, Third Master, while I go to the room to get something." After Wu Pang finished speaking, he got up and went to the room. When he came back, he had a hand in his hand.
Holding a jar, he said: "This is the old hot pot soup I brought from Changsha that has been passed down for hundreds of years. I hope it can be used." It is difficult for modern people to understand. They think that the soup will grow bacteria after a long time and is unhygienic. The cooking industry of ancients
Pay attention to inheritance and regard hot pot soup as a treasure. The more you cook, the stronger the aroma and the richer the taste. When a chef divides his family, the biggest property divided among the heirs is not the house and gold and silver treasures, but the pot that has been used by the ancestors year after year.
An old soup that is passed down from cooking hot pot. This soup is usually passed down from son to daughter, not from daughter to daughter. Those who pass the pot and soup together must be the legitimate heirs such as the eldest son and other legal heirs. The collateral descendants will be thankful if they can share a few spoons of the soup.
The hot pot is set up. The old soup must be boiled every day, otherwise, if the fungus grows moldy and goes bad, the inheritance of hundreds of years will be cut off. For a family of cooks, this is worse than losing their son and losing their incense.
It’s even more serious. A hundred-year-old soup must be fed with vegetables when it is put into the pot. Just like a sword comes out of its box, it will return with blood. When the water boils, a layer of red oil floats on the pot, rolling up and down, and a mysterious and complex aroma emerges. This aroma
It is so complex and changeable, just like when a person enters a spice shop, thousands of aromas hit his face at the same time, and his nose has no time to smell it. Wu Wei straightened his clothes, burned three sticks of incense, and bowed several times. After the ceremony,
Turn down the heat to a chrysanthemum boil, then select some vegetables downstairs at Fat Heart Restaurant, cut them and wait for the arrival of Zhao Wei, Sun Jiugong and others.
"Xie Chi Chun Man·Three Hundred Years Old Hot Pot Soup"
The restaurant is so blessed, and now there is one again, and the master has invested in it. The eldest son of this family, only to be cared for by his ancestors, Laotang has been passed down for ten generations, and has lived for three hundred years. He left Changsha and crossed the Yangtze River. He traveled thousands of miles and was busy all the way.
The phoenix rests on the sycamore tree. When I meet a close friend, I present a secret recipe. Open a crack in the clay pot, and the fragrance wafts through my nose. When I put it in the pot, it is stirred up by the fire, and the waves roll over the angry sea. Every dish comes in, and delicious food comes out. After stopping the chopsticks for three months, I still have the smell of lovesickness.
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The longer the hot pot soup has been passed down, the more unique its flavor will be. This has a certain scientific reason. Because it has been cooked for many years, the ingredients dissolved in the soup become more complex. This ingredient may not be hygienic enough, but it is absolutely unique and cannot be copied. Tonight
Sansheng was lucky enough to be able to taste the hot pot cooked with the old soup that has been passed down for three hundred years. After receiving the news, Zhao Wei and Sun Jiugong discussed it, took Zhu Yuanwai and immediately went to Fat Heart Restaurant.
"Let us try it too?" Hearing that it was a hot pot made from a world-famous 300-year-old soup, Yu Yuanwai could not resist the temptation and asked: "We will also be regular customers of your Fat Heart Restaurant."
Zhao Kui looked at the two of them and said: "If you do a good job, outsiders will judge you. You two are our judges today. If you feel bad after eating, you must tell the truth."
A few people chatted and walked back to Fat Heart Restaurant. Before they entered, they saw a strong fragrance coming from inside. The smell was very complex, but it was hard to say what kind of fragrance it was. They arrived in three steps and two steps at a time.
In the private room upstairs, I saw a basin in the middle boiling. A fat man with a pious expression put spices in the basin. Zhao Wei and Sun Jiugong were also connoisseurs, and they recognized that the ingredients they put in included star anise, cinnamon, and tangerine peel.
, cumin, nutmeg, bay leaves, angelica and many other spices. There are also spicy and numbing seasonings such as pepper and Sichuan peppercorns. Why is there no chili? Because chili has not been introduced to China in the Southern Song Dynasty.