To celebrate this great event in the family, the Hong family did not cook on the evening of January 23.
Taking advantage of the excitement, Hong Lucheng and Wang Yunlin announced that they would take everyone to a restaurant and directly booked dinner at the "National Restaurant" in Wangfujing to eat hotpot mutton.
The so-called "ethnic restaurant" is actually "Shundong Lai", a well-known time-honored restaurant in Beijing.
This Muslim restaurant, which has been located in the "Dongan Market" in the capital, opened in the 28th year of Guangxu's reign in the Qing Dynasty (1903).
At the beginning, "Dongan Market" was just an abandoned 30-acre training ground of "Shenji Camp". "Shundong Lai" was just a porridge shop opened here by Ding Ziqing, who sold loess.
It was not until the third year of the Republic of China (1914) that Ding Ziqing hired the red-faced chef Zheng Chunrong from the "Zhengyanglou Restaurant" which was famous in the capital for its mutton-shabu-shabu business, and built three green brick and gray-tiled pavilions on the same site.
"Shundonglai" then changed its name to "Shundonglai Mutton Restaurant", which specializes in fried, roasted and boiled mutton.
Although Master Zheng has the skills to cut a pound of mutton into eighty pieces, four inches long, one inch wide, and as thin as paper, the business of the mutton restaurant is very prosperous.
However, at the beginning of the 20th century, the Hui people in the capital were characterized by a large number of poor people, and the merchants in the "religious sect" were also particular about adhering to the teachings, doing charity, and "writing what they wanted". "Shundong Lai" did not just become a hospitality service.
The threshold for becoming a wealthy customer is high.
(Note: Niyah, the term for "religion". Arabic transliteration, the original meaning is "wish", "intention". It refers to the "religion" believers in worship, fasting, almsgiving, pilgrimage and slaughtering animals, hosting banquets and entertaining guests, and holding ceremonies to commemorate the deceased.
Before the ceremony, the wishes expressed from the heart or verbally. In some areas, "sect" followers specifically refer to charity and religious donations for various reasons.)
Not only does it operate high-profit catering, but it has not given up its original high-quality and low-priced mid-to-low-end food. It also continues to entertain the less-than-respectable regular customers and poor friends in the past.
Later, as the business continued to develop, the mutton restaurant's business was booming. By the 19th year of the Republic of China (1930), "Shundong Lai" had been expanded to a three-story building, completely surpassing the declining "Zhengyang Building"
, becoming the leading restaurant in Beijing that specializes in hotpot mutton.
After liberation, "Shundong Lai" has been deeply loved and praised by the leaders of the Republic. Prime Minister, Mr. Chen, and other great figures have entertained many foreign leaders here.
At the end of 1966, due to the "Dongan Market" facing reconstruction, "Shun Dong Lai" moved to the "Xinqiao Hotel" for business, and was renamed "Ethnic Restaurant" due to the renaming trend during the "Movement".
It was not until the new building was completed in 1969 that "Dongan Market" became "Dongfeng Market", and "Shun Dong Lai" moved back to its original location for business, and the store name was changed again to "National Restaurant".
Today, when the Hong family visited together, it was actually the time when the "National Restaurant" had the largest number of employees and the largest business area.
Although it is still a three-story building, it has reached 2,700 square meters.
There is a popular restaurant on the first, second and third floors each for hundreds of people. There is a snack bar on the first floor, which serves butter fried cakes, cheese, sesame pancakes and various sweets. There are nine private rooms on the second floor. There are two high-end dining rooms on the third floor.
banquet hall.
Needless to say, given the Hong family's quiet temperament and non-ostentatious demeanor, as well as the fact that they have just won the title and are a little uneasy with a huge fortune, they must want to dine in the private room on the second floor.
Only for leaders?
Don't be afraid, Hong Yanwu has experience. Two boxes of good cigarettes, one in the front room and one in the kitchen can be solved at once.
But his little move was not hidden from his father. When Hong Lucheng saw it, he even gnashed his teeth and shook his head.
Hong Yanwu saw this and thought that his father disliked him again, but he didn't expect that after cautiously asking, he found out that Hong Lucheng was not against him, but lamented that the service in the catering industry today was poor.
Hong Lucheng kept mumbling, "In the past, restaurants paid attention to the three treasures: kitchen workers, waiters and waiters. In addition to good chef skills, the waiters' attentive service and the waiters' courtesy and etiquette were equally important. I remember that this was not the case after the public-private partnership.
?Why do you have to bribe the waiter if you want a suitable seat now? Is this their duty?"
In fact, it's not surprising that the old man thinks so, mainly because cooking is the Hong family's specialty. These shortcomings are nothing in the eyes of others, but in his eyes they are a big deal.
What's more, it's been a long time since he went out to a restaurant. The Hong family has always been very poor. In all these years, the last time Shou Jingfang entertained Wanyan Yuntai for a roast duck meal, he had only been with him once. To put it bluntly, he lacked understanding of the social environment.
The correct understanding is a bit out of touch with the times.
Of course Hong Yanwu understood this. He was also very good at talking, and he explained the problems of the "iron rice bowl" and "planned economy" to his father in a few words.
At the end, he said, "You are in old business. This is a monopoly operation. It's not strange to hoard goods. These days, good things and bad things are all the same. If you don't give me some benefits, who will do your best for you?"
But don’t be impatient, just take your time and watch. Didn’t Shan Tianfang say it all? The world will be united if it is divided for a long time, and it will be divided if it unites. Everything happens over and over again. I believe that abnormal things will change back sooner or later! "
Hey, Hong Lucheng was stunned now. Not for anything else, but for the insight revealed in his son's words.
Whether it is business theory or understanding of the world, according to him, even the eldest and second eldest brother who have read a lot of books cannot understand it. It really should not be something that Hong Yanwu can have in his head.
The old man naturally stared at Hong Yanwu and pondered it. He said nothing this time, because Hong Yanwu had behaved similarly several times. He no longer believed his son's nonsense.
Although he still didn't figure it out in the end, the hot copper hotpot was served. But anyway, for the first time, Hong Lucheng felt that Hong Yanwu was really his biological son. Perhaps, he was the most similar among all the children.
One of his.
So the old man didn't even move his chopsticks, but instead made a point of correcting Hong Yanwu.
"Third brother, what you said just now is wrong. Remember, our family used to do business, not business. Buying and selling, one buy and one sell, the goods are genuine. Business, business, coming up with ideas, deceiving people.
.You must understand this clearly, don’t talk nonsense in the future.”
This was said so abruptly that people who had not heard what they just talked about would inevitably be a little confused.
But Hong Yanwu rolled his eyes and responded seriously, "Yes. Dad, I remember."
This made Hong Lucheng even more gratified.
Now he really feels that he may have been wrong about his son. Apart from being naughty when he was a child, this third child may not be useless at all.
He is capable in interpersonal communication and smart enough. He knows some things very well and understands them very clearly...
The reverse is similar to Hong Lucheng. In fact, this meal made Hong Yanwu have a great impression of his father and he admired him quite a bit.
But what Hong Lucheng conquered him was not the foresight that the old man showed that could determine the world's major events, or some high-level philosophy of life. It was a knowledge that everyone knows but may not understand, eating!
To be honest, Hong Yanwu has eaten "Shun Dong Lai" many times.
Don't mention it after the 1990s. Apart from the high price, I really don't think there's anything good about it.
He would rather eat at "Four Seasons", "Laowu", "Yaotai", "Fumanlou", "Nengrenju", "Jubaoyuan" and other small restaurants.
The fast food restaurants "Xiabuxiabu" and "Haidilao", the creative hot pot "No. 35 Yard" and the Hong Kong-style hot pot "Pufferfish Soup" with a per capita consumption of more than 1,000 yuan, and even poppy shells as the base
, the next day the Sichuan style hot pot "Shu Wang" is guaranteed to be spicy. I don't want to go to this authentic and time-honored restaurant in Beijing to eat hot pot.
Even if he couldn't avoid it, he would occasionally accompany out-of-town clients who specifically ordered this name, or officials from out-of-town would come to try something new, but he would rarely move his chopsticks and actually eat something.
It's not a matter of money. Not to mention the service is terrible, the food is also conventional, even the bowl of condiments is not as delicious as other restaurants. It gives him the feeling that he has sharpened the knife in his hand.
Relying on its century-old reputation, it is located in a prosperous business district and is a rip-off store that only confuses foreigners!
Speaking of reviving his life this time around, he felt much better.
Because these days there are not many choices for hot-pot mutton, and secondly, restaurants these days still adhere to some old traditions.
First of all, the sheep are not fed with feed. The meat is really good, bright red, and it is the essence of the small-tailed sheep bred by nature.
"Shangnao", "Big Sancha", "Little Sancha", "Crotch Grinding", and "Cucumber Strips" are cut so that you can see the background of the blue and white plate through the slices of meat. There is no such thing as fooling people with frozen meat.
Secondly, the hot pot is really made of red copper and uses silver charcoal to stir up the fire. You are not fooling around with brass stoves, alcohol stoves, or electric stoves. This traditional way of shabu-shabu mutton will naturally be fragrant. If you really use the chopsticks, the meat slices will go in.
It's cooked as soon as the pot is hot. It's never boiled, and it's tender and fragrant.
Furthermore, the stock these days is good. The pot for stewing the mutton is filled with dried shrimps and real Mongolian "mushrooms". The taste is so fresh.
The sugar garlic is also homemade, and it takes three months to prepare the altar before serving guests. Although it is marinated with real sugar, it does not turn yellow in appearance. It is white, tender and bright, crisp and sweet, which can remove the smell and relieve greasiness, and promote the production of body fluids.
Appetizing.
(Note: Trichosanthes is a white mushroom that grows on the grasslands of Mongolia. It usually grows in places with sheep bones or sheep dung. It tastes extremely delicious. Because Mongolian Trichosanthes native products were exported through Zhangjiakou City, Hebei Province in the past
In the mainland, Zhangjiakou is the distribution center for Mongolian goods, so it is called "Mushroom". Due to the small output and large demand, it is expensive and has always been the most expensive mushroom in the domestic market. Nowadays, the real "Mushroom" has disappeared
, this word only refers to a type of white mushroom. It is not the same thing as in the past.)
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