After settling in, the crew members went about their own business.
Zhou Yan originally wanted to take Mr. Lin with him for activities, but who knew that after the young master moved into Jinmao, he drove Zhou Yan's R8 with a Beijing A license plate and went out for fun.
"Okay, Young Master Lin went to play by himself..." Zhou Yan was a little helpless and looked back at his father and mother, "Then you go call Lao Qintanmen. I'll find someone to book a hotel across the river. It's a time-honored hotel.
vegetable!"
"My local cuisine?" Qin Ruoshu had heard of the name of the local cuisine in the Magic City, but he had never tasted the specific taste.
"In the 19th century, before the opening of the port, this place was just a small fishing village. There were no local specialties. After the opening of the port, Jiangsu and Zhejiang cuisines converged. Over time..." Zhou Yan smiled slightly, "The magic city has become a big city.
In the city, local people's self-esteem has grown to an all-time high, and Jiangsu and Zhejiang cuisines are not worthy of international metropolises, so the term "local cuisine" has emerged..."
"Oh..." Qin Ruoshu laughed and said, "The people of the Magic City are not as real as the people of the capital. At least there is no such thing as Beijing cuisine..."
Zhou Yan checked the time: "These elders should be almost ready, let's go call them..."
The place Zhou Yan chose was based on the reference provided by the manager of the Jinxiu Weaving Room in the Magic City. It was a time-honored hotel. The decoration of the store was not too gorgeous, but it was a bit more simple.
The hotel's store is about the same size as Ruiyang Restaurant, but there are quite a few customers in the store, and the seats are packed to the brim.
Li Jinling, who has been helping in the store since she was a child, feels quite comfortable in this environment and keeps taking pictures with her camera.
"Someone reserved a large private room yesterday. My surname is Zhou! Zhou Yan."
"Mr. Zhou, please..."
The sound insulation measures in the private room are very good. After entering the door, the noise in the hall immediately dissipated.
A famous restaurant naturally has the style of a famous restaurant. This place is similar to other time-honored restaurants that Zhou Yan has seen. Of course, the menu is well prepared and shows the most perfect side of the dishes.
Of course, the price is also very impressive. Just a few chopsticks and three threads are already over 60, not to mention the rest...
Although my aunt and uncle's family have entered the middle class, their consumption concepts are still at the previous level. Looking at the expensive "side dishes" on the menu, they are too embarrassed to speak.
On the other hand, his father-in-law, Qin Fangyuan, knew Zhou Yan's net worth and was not polite. The waiter smiled and said, "What are the special dishes in your store?"
"Eight-treasure duck, braised with three shreds, eight-treasure chili sauce, salt and pepper pork ribs..."
Qin Fangyuan glanced at the menu: "Can you recommend some cold dishes and some snacks..."
"The more popular cold dishes in our store, smoked fish, drunken chicken, braised jellyfish, and roasted braised braised braised vegetables, the cold dishes page are basically all signatures..."
"Okay, this, this..."
"My father-in-law, look at it, what else do you want to order?"
Father Zhou, who was familiar with his son's net worth, naturally chose the good-looking and expensive ones. He pointed at the menu: "Two portions of beef ribs with snowflakes, sea emperor porridge with scallops and green dragon with minced garlic. One serving for each person.
.Another crab meat and fish maw, and a squirrel mandarin fish."
Then, my uncle added a soup with fresh vegetables. Naturally, the female compatriots preferred desserts and ordered a few that looked good.
The biggest feature of the dishes in Jiangsu and Zhejiang is their exquisiteness.
If at Ruiyang Restaurant, a group of people would order nearly thirty dishes, which would be enough to set several tables. But in this restaurant, eight cold dishes are placed on the outer edge of the table, and it still looks empty.
As for wine, the natural choice to pair with local dishes is rice wine. There are many local rice wine brands in the city, but the most famous one in the city is of course Shaoxing’s Guyue Longshan.
Both Zhou Yan and his uncle need to drive and cannot drink, and neither can his uncle.
Qin Fangyuan and Zhou Zhenghai, who like to drink, found that drinking was not interesting for them, so they got stuck with Zhou Yan, his wife, his aunt, and his mother-in-law.
There were three people sitting there who were working in the catering industry. After using their chopsticks for a few times, they found that the cold dishes tasted okay, and I couldn't help but look forward to the hot dishes that followed.
After a few glasses of wine, hot food was served.
The first dish is the least cost-effective Kua Sansi. It was originally a Huaiyang cuisine dish that specializes in knife skills. A few years later, it will take off again because of the tip of the tongue. According to Zhou Yan’s guess, the reason why Kua Sansi has been absorbed by local cuisine is that
It's because this dish is more technical.
The taste of Kou Sansi not only depends on the selection of ingredients, but also the preparation of the stock. In time-honored restaurants, there is no need to worry about the stock.
After the three cuts, there are snowflake beef ribs, salt and pepper pork ribs, and crab meat and fish maw. The first two dishes are suitable for drinking, and the other one is very popular among ladies because of its "fish maw beauty effect."
After an appetizing squirrel and mandarin fish, the eight-treasure duck appeared.
There is no custom of eating duck in the north, and everyone sitting here only tasted it. On the contrary, Li Jinling, who is not taboo about meat and vegetables, ate happily while adding food to her brother's plate.
However, the eldest lady soon regretted opening her belly to eat: after adjusting the taste of the vegetable porridge, the finale of garlic green dragon appeared.
Looking at the huge red Australian dragon in front of her, Li Jinling swallowed a mouthful of saliva and looked at her father pitifully: "Dad, can this dish be packaged?"
"Classmate Li Jinling, can't you hold it anymore?"
Everyone sitting here responded with a gloating smile.
After drinking for three rounds, his father-in-law Qin Fangyuan suddenly turned his head and looked at Zhou Yan: "Zhou Yan, in addition to the special cultural tourism hotel, do you and Miracle have any other cooperation projects?"
"Xinghan Architecture is responsible for the design of the film and television city over Xinhai," Zhou Yan smiled and picked up half of the lobster and put it on Qin Ruoshu's plate. "There is also a catering project that has not been started yet."
"What project?" Qin Fangyuan became interested.
“Fast food in the capital!”
Zhou Yan smiled slightly: "You should also know a while ago that Mr. Lin and the young master of Qiaojiangnan were fighting on the Internet. Because they couldn't get along with it, they found me."
"I remember that you and Cheng Lidong over there in Yunzhong started a fast food project. Is it still profitable?" Qin Fangyuan frowned, "The labor costs in the capital are not low..."
"Semi-finished pre-made dishes, all dishes are made into semi-finished products in the workshop and distributed to fast food outlets through the cold chain," Zhou Yan smiled. "The only large-area shops that require investment will be solved by Miracle..."
"That will make a profit," Qin Fangyuan said with a smile on his face, "Just from the steamed buns for breakfast, the profit is not low, right?"
The uncle on the side laughed when he heard Qin Fangyuan's comment: "That's right, Zhou Yan, the automatic bun machine you built has finally come into use..."
After my uncle's reminder, everyone sitting here realized that Yang's fast food project, even if it only sells breakfast in the capital, the profit margin should not be low.
Qin Fangyuan frowned and thought for a while, then raised his head and looked at Zhou Yan with confusion: "Why do I feel that your fast food project is a bit standardized in Chinese food!"
"It's the standardization of Chinese food," Zhou Yan chuckled, "In the process of a dish, all the more difficult links are carried out in the factory. After the ingredients are delivered to the fast food restaurant, the chef only needs to cook the dish according to the processing requirements.
Already..."
The uncle took a breath of cold air: "I feel like one day, restaurants will be replaced by this method!"
"How is it possible? The taste of industrialized dishes is exactly the same. Over time, you have to change the taste..."
"Yes..." Qin Fangyuan nodded, thought for a while, and asked, "Zhou Yan, Xiao Lin went out on his own. If you don't call and ask, you won't be able to explain to Lin Chongwen then?"
"No need..." Zhou Yan was just about to explain when his cell phone rang suddenly in his pocket. He took it out and looked at it, and was happy, "Speak of Cao Cao, Cao Cao is here..."
