"Old Swordfish" really didn't expect Hong Yanwu to be so capable.
The remaining sea cucumbers, which he originally planned to sell for only sixty yuan, thank God, but after passing through this guy's hands, they turned out to be one hundred and seventy-seven, almost twice as much. That's half a year's worth of ordinary people's money.
Salary.
To be honest, the price has never been so good since he became a "Hai Bangzi". And even if he sincerely wanted to thank him, he still insisted on not taking any of it. How much kindness is this?
Therefore, the "Old Saury" with a bulging pocket was overjoyed. Not only did he agree to help Hong Yanwu introduce other "Hai Bangzi", but he also patted his chest and offered to treat everyone to continue having a feast in the evening.
Naturally, he didn't care about the ten yuan room fee at this time. On the contrary, he felt that the money was really worth it. He even made a decision secretly, if Hong Yanwu and the others wanted to continue collecting sea cucumbers tomorrow
Sell it here, and he'll cover the next day's rent.
In this way, that night, Hong Yanwu and others went to the most famous restaurant near Bincheng Railway Station to taste authentic Bincheng cuisine at the warm invitation of "Old Saury".
The so-called Bincheng cuisine is actually a variant branch of Shandong cuisine. It uses seafood as the main raw material and is influenced by Northeastern cuisine, Fujian Haixi cuisine, Japanese cuisine and Russian cuisine. It combines the strengths of Chinese and foreign cuisines and has formed its own unique style.
style.
"Seafood Restaurant" is a time-honored restaurant that has been handed down for nearly a hundred years and has served Russian and Asian cuisine. This old restaurant is also known as "Seafood Restaurant" among the locals. It is said that the most authentic Bincheng cuisine is authentic here.
.
In fact, according to the meaning of "Old Saury", I originally wanted to order some meat dishes such as "Kung Pao Pork Dice" and "Frozen Meatball Platter". Because he has eaten most of seafood in his life, he really likes the signature dishes here.
No "cold". I came here just to gain fame.
But Hong Yanwu is a good judge. When he looked at the menu, he found that "braised abalone", "braised prawns" and so on were available at cheap prices. He wanted everyone to try the serious way of making seafood dishes and eat them if they wanted to.
Signature dish.
So the guests did as they pleased, so "Old Saury" had no choice but to let him change the "drama" and ordered "Family Portrait", "Braised Lantern Sea Cucumber", "Braised Prawns", "Sweet and Sour Yellow Croaker", and "Sliding Fish"
"Piece" and "Huahong Chijia" are several seafood dishes.
At that time, due to institutional reasons, the service industry all over the world had another obvious feature, that is, employees had extremely bad tempers. Because the income was low and they felt that they were just waiting on others, few people could devote themselves to their jobs.
It's common to be conscientious, but it's common for uncles to be energetic.
Taking restaurant waiters specifically as an example, you have to be very angry when dealing with them. Even so, if you catch up with someone who is not in a good mood, he will ignore you for a long time, and it will take a long time to serve you the food.
If you dare to rush the waiter, it will be even worse. He will definitely quarrel with you, and your vindictiveness will make you full. In some places, the situation is even serious, and sometimes the waiter beats and scolds customers.
Of course Hong Yanwu was aware of this shortcoming in society. He also knew that the dishes he ordered today not only required careful preparation by the chef, but also needed to be served in time and eaten hot. So he secretly gave the waiter in charge of their table a pack of good cigarettes.
, and asked him to deliver two packages to the kitchen. As expected, this small bribe worked wonders.
The waiter changed his indifferent attitude towards others and was extremely considerate to them. He served the dishes as soon as they came out. The kitchen also worked extra hard after putting away the cigarettes and put all their dishes at the front. So that the others came before them.
The guests had just put cold spells and "Bohai Beer" on the table, and all their dishes were already served.
Several guests nearby thought they were some great big shots. Especially after hearing them chatting with the waiters and revealing their Beijing accent, they actually whispered in private, guessing that they were the children of high-ranking cadres from the capital. It almost didn’t make the best of people with their ears.
"Xiaobaizi" choked on his food.
But having said that, the dishes on that table are truly worthy of their reputation. Everything is so delicious that the four people present almost left their tongues with delicious food.
The highlight of the day was the "Family Portrait". The ingredients used in this dish were very particular, with sea cucumbers, abalone, prawns, fine fish fillets, conch fillets, scallops, squid flowers and other nearly ten kinds of sea treasures as the main ingredients, supplemented by
The ingredients such as magnolia slices and meat slices are quite similar to "Buddha Jumps Over the Wall".
This is the famous dish of "Seafood Restaurant". Most of the old customers will order one whenever they come here. It was this dish that first won the praise of "Old Saury", and he couldn't help but sigh, "It's really
I didn’t expect that something I eat every day can taste like this. It seems that all my food in the sea has been in vain. Fortunately, I listened to Xiao Wu and you people in the capital are wise."
What Hong Yanwu is most interested in is the "Braised Lantern Sea Cucumber" and the "Sweet and Sour Yellow Croaker", but the reason is a bit vulgar, entirely due to the cheap price.
Because the raw materials of "Lantern Sea Cucumber" are all large sea cucumbers of 50 to 60 heads per pound. If "Fengzeyuan" in Beijing is famous for its "roasted sea cucumber with green onion", it would order a whole sea cucumber like this now.
It costs thousands of yuan, but this dish only costs five yuan for a portion of six.
Similarly, based on the raw materials of "Sweet and Sour Yellow Croaker", three kilograms of wild rhubarb that is now worth four thousand yuan per kilogram was only two yuan a piece at this time. So Hong Yanwu felt that every bite he took was such a bargain.
The psychological enjoyment far exceeds the pleasure brought by taste buds.
Chen Liquan has a simple temperament, and his favorite dish is naturally the most straightforward dish - "sliced fish".
This dish is a traditional Shandong cuisine recipe. The "flounder" is sliced into thin square shapes, and then poured with thick sauce. It is tender, delicate and fragrant. Because the ingredients are fresh and there are no thorns, the taste is far better than ordinary.
The river fish used in Shandong cuisine is really outstanding!
What makes "Xiaobaizi" most satisfied is the "braised prawns", which is also a famous dish of the "Seafood Restaurant". It is actually the prototype of "braised prawns in oil". The materials are also well selected, four to three
Two large Bohai Bay prawns cost only $2.50. The skin is crispy and the meat is tender, fresh and fragrant. It is truly a delicacy in the world!
To put it bluntly, Hong Yanwu and the others have caught up with the good times. In this era, prices have not been relaxed, and many famous chefs with real skills have not retired, so they only spent more than ten yuan to eat something.
It is a seafood feast that is hard to buy in modern society. If it were left now, even the top-notch noodles from "Shunfeng" would not be able to produce this taste.
In fact, when seafood was first emerging in the 1980s, those who were earning high salaries and making seafood in the Chaoshan and Guangdong areas would wave their hands and say that they were not the best when faced with compliments from their counterparts in Bincheng.
The best master is still in Bincheng.
This is not because these people are humble. Because at that time, several consecutive "National Cooking Competition Champions" were from Bincheng. Among them, the chef of "Seafood Restaurant" dominated several competitions. He relied on "braised prawns" and "original"
"Juicy abalone", it should be said that long before the Cantonese seafood, Bincheng's seafood was famous throughout the country.
But it is a pity that the reputation of Bincheng cuisine is limited to the officialdom. When it comes to doing business, northerners are not as practical and astute as southerners, so that no matter how good the craftsmanship is, it has not been promoted and recognized among the people. It is really a waste of time.
A very unfortunate thing.
Anyway, to sum up, Hong Yanwu and the others were so "violent" that several of them ate so hard that they had no time to talk. They couldn't bear to put down their chopsticks. It wasn't until most of them were wiped out that they had the time to drink and chat.
At this time, "Old Saury" remembered something and couldn't help but ask Hong Yanwu.
"Xiao Wu, I just heard what you said and asked me to introduce 'Haipengzi' to you. Is it also to collect their sea cucumbers and sell them in the guest house to make a profit? You have such ability, you can make money very quickly. Then you guys
Do you want to come back with me? If we go to the sea again, we will just be chasing abalone and sea cucumbers..."
The meaning of "Old Swordfish" is very obvious. The sea water in the real deep water area is deeper and colder. It will be painful. How can it be comfortable to lie down here and make money? So when Chen Liquan and "Xiao Baizi" heard this, they both looked at it.
To Hong Yanwu.
Unexpectedly, Hong Yanwu did not hesitate. "Go back, I must go back. Old man, the way I make money here is to 'dye my body' (jargon, test the depth of the water) and do some stuff on the side, mainly to see the sea cucumbers."
How is the market going so that we can make plans for hiring a boat in the winter? But even if we have the money to hire a boat, we still have to go to the sea to find the 'Zuhulong'. So, it is business to learn how to 'touch the sea' from you.
If I want to be lazy and greedy for money, I won’t be able to go to the sea in winter.”
When "Old Swordfish" heard this, he smiled happily and praised him heartily.
"Good boy! It seems that you haven't forgotten the important things. I'm afraid that you will be blinded by money and forget your father! Yes, you are a sensible person. I feel relieved with your words. Tomorrow, I will not only
Take it to find 'Hai Bangzi', we also have to find someone to make up for the tools you lack. Only then can you go to the sea..."
Hong Yan was overjoyed and quickly raised his glass. "Thank you then. Let's have a drink together. It's your treat anyway, so if you don't drink it, it's all for nothing..."
It was pretty good at first, but when I heard the last sentence, "Old Swordfish" was a little bit dumbfounded.