"Ci'er Mei", "Big Eyed Deng" and "Er Tou" are also sincere, and they also want to thank Hong Yanwu for keeping them away from the turbulent life of today and tomorrow, so that they all have a golden rice bowl.
However, Hong Yanwu did not accept their "filial piety" because the money was of no use to him. Apart from causing trouble, it was better not to give it up and save the favor.
So he said, this is a reverse quotation, the TV business is different from the movie theater business.
The relationship between them is purely cooperation rather than affiliation. Both "Cier Mei" and "Er Tou" are members, the only difference is how many, and no one is inferior to the other.
What's more, the person who really makes the decision is "Tang Xin'er", not him. With Miss Tang here, it's not his turn to overstep.
Therefore, if they really want to thank him and continue to work together in the future, it will be enough for everyone to make a fortune together.
These words were spoken openly and beautifully, making everyone feel recognized and respected. Moreover, as soon as he made a joke, everyone laughed at him.
In addition, "Tang Xin'er" helped him persuade. In this way, with the joint persistence of the two of them, several people took the money back.
However, everyone insisted that they must treat Hong Yanwu and Chen Liquan to a meal, and they had to treat the most expensive ones.
But where is the most expensive place in Beijing?
The first thing that comes to mind is naturally the Capital Hotel.
Although the guards there are very strict, and the only people who come in and out are foreigners and senior officials, so not everyone can come in and out casually. But this is not absolute. It is not difficult for them.
Don't forget, these few of them have bought a few good clothes for this job, and are used to pretending to be the children of high-ranking cadres in the service department. They go in and out of Beijing hotels, and they are the best at pretending to be a facade.
What's more, the east building of the Capital Hotel was actually the later "VIP Building". It was different from the main building. Since its construction in 1973, the main planning task was to receive foreign guests and tourists.
It has a lighter political attribute and is more like a tourist reception hotel in the future, with much looser management.
In addition, the closer the place was to a place like this, the less defensive the guard was, so he let them in without really asking any questions.
Once inside, everyone felt their eyes were opened.
Not to mention the museum-style decoration and elegance, not to mention the national treasure-level works of art everywhere. Even the behavior and clothing of the people there are quite novel and very different from other places.
And the most important thing is that even Hong Yanwu didn't expect that the restaurant on the east second floor of the Capital Hotel these days would have so many good dishes.
The first is Sichuan cuisine, which enjoys the reputation of "one dish, one style, one hundred dishes and one hundred flavors" and "eat in China, taste in Sichuan".
Sichuan cuisine is represented by Chengdu and Chongqing, including local dishes such as Leshan, Jiangjin, Zigong, and Hechuan. It is divided into big meals (high-end banquets) and snacks (common banquets).
High-end banquets have strict selection of ingredients, fine production, fresh taste, and both richness and richness. They mostly use delicacies from the mountains and seas, paired with seasonal vegetables. The varieties are extremely rich, and the taste changes a lot. It is famous for its richness, breadth, and thickness.
Folk cuisine is good at frying, stir-frying, dry stir-frying, dry roasting and other cooking techniques, and is famous for its crispness, tenderness and spicyness.
Speaking of this, one thing must be made clear. The well-known "twice-cooked pork", "Kung Pao Chicken", "Fish-flavored Shredded Pork", "Ma Po Tofu", and "Dry-Stir-fried Shredded Beef" are completely
It belongs to the category of folk dishes and "snacks".
Nowadays, people always have a misunderstanding. It seems that Sichuan cuisine is delicious, but the raw materials are cheap, which makes the price not go up. It has the reputation of being one of the "eight major cuisines".
This is actually a common-sense mistake made by mistaking folk "snacks" to encompass everything in the word "Sichuan cuisine" and not understanding the "big eating" dishes of Sichuan cuisine.
In fact, people who hold this view only need to go to Jingcheng Hotel once to know.
Since this place has been responsible for the Republic's state affairs and foreign affairs reception since the founding of the People's Republic of China, it is destined that the Sichuan cuisine here must be based on Chengdu cuisine and follow the "high-end" and "big food" route.
"Phoenix tail in clear soup", "Steamed winter melon in clear soup".
Just looking at these names makes people feel very grand. Both the content and the form are absolutely different from the common Sichuan cuisine that everyone knows today.
Secondly, Jingcheng Hotel also has the unique, most distinctive and most famous official cuisine "Tan's Cuisine" in the world.
The so-called "Tan Family Cuisine" is actually the family banquet of Tan Zongjun, a bureaucrat in the late Qing Dynasty.
The two generations of owners of the Tan Mansion, Tan Zongjun and Tan Yingqing, both love food, especially delicacies from the mountains and seas. They deliberately work hard on research and innovation in food.
On the one hand, they absorbed the delicious characteristics and cooking methods from all over the country, and on the other hand, they paid a lot of money to hire famous chefs to cook at home and learn their skills. Therefore, they pushed the level of family cooking to a new height and became a unique "private cuisine".
And because Tan Zongjun was ranked second in the rankings in the second year of Tongzhi and was awarded the editorship of the Hanlin Academy, "Tan's cuisine" is also known as "the second-ranked cuisine" and "Hanlin cuisine".
In 1909, in order to make a living, Tan Yingqing held a private banquet at home to receive strange guests at a large cost. This made Tan's cuisine go to the public and open to the outside world. This is the beginning of private clubs in my country's catering industry.
At that time, it gained the reputation of "everyone in the food industry praises it". In the 1930s, it became even more famous. At that time, celebrities and dignitaries in the political, financial, business and cultural circles used Tan's cuisine to entertain guests.
For Guangdong, it is not too late to book even half a month in advance.
After the liberation, Tan Lingrou, a descendant of the Tan family, went on business, and the family chefs Peng Changhai (Red Case), Cui Minghe (Leng Cun), and Wu Xiuquan (White Case) moved out of Tan's house and started their own "Tan Family Cuisine" in Guozi Lane.
In 1954, Peng Changhai, Cui Minghe, and Wu Xiuquan joined the public-private partnership, and "Tan's Cuisine" moved from Guozi Lane to "Enchengju" in Xidan.
In 1957, Xidan Shopping Mall was expanded, and in order to cater to the taste of the great leader, the Hunan cuisine restaurant "Quyuan Restaurant" introduced from Hunan to the capital was merged into "Enchengju". From then on, one house has two dishes.
In 1958, after tasting "Tan's Cuisine", Comrade Prime Minister issued an instruction that "Tan's Cuisine must not be lost" and personally arranged for "Tan's Cuisine" to be stationed on the west seventh floor of the Beijing Hotel.
Since then, "Tan's cuisine" has regained its former nobility and has continued to be the main cuisine of Jingcheng Hotel. It has earned Jingcheng Hotel countless praises, honors and extensive economic benefits.
The characteristics of "Tan's Cuisine" are careful selection of ingredients, careful cooking, sufficient heat, and pure taste. All dishes are "fascinating with their taste."
The cooking technique emphasizes slow cooking and careful cooking, unlike the dishes in ordinary restaurants, which are mostly cooked quickly due to business needs.
In "Tan Cuisine", the most common cooking methods are roasting, stewing, stewing, steaming, grilling, frying, roasting, and soup, etc. There are very few stir-fried dishes, and there is no emphasis on shaking the spoon.
, spoon turning and other techniques.
It is for this reason that nearly half of the dishes in "Tan's Cuisine" must be ordered in advance to be optimal, so as to give the chef enough time to prepare ingredients and make them.
Speaking of signature dishes, Tanjia Cuisine has nearly 300 kinds of dishes, among which the most famous are delicacies from the mountains and seas, and the seafood dishes cooked in fat.
Such as "Yellow Braised Shark's Fin", "Casserole Shark's Fin", "Stewed Shark's Fin", "Sea Braised Shark's Fin", "Agar-agar in Clear Soup", "Garlic Grilled Skirt", "Yellow Braised Fish Maw", etc.
There are also delicious "Oyster Sauce Abalone", "Assorted Buddha Jumping over the Wall", novel and unique "Chaibao Duck", "Purple Clay Braised Beef Brisket", crisp, tender and fragrant "Two Color Prawns", "Jade Double Vegetables", light
Delicious "White Fungus Braised" and "Hibiscus Shrimp".
There are even the legendary "dragon and tiger stew", "braised bear paws", "braised deer tendon" and "roasted camel hump" which will be rare to see in the future.
Therefore, the impression of "Sichuan cuisine" has always been within the spicy taste system, and the impression of "Tan's cuisine" in later generations has always been that "Yuci", "No. 2", "Golden Ranking", "
For Hong Yanwu, who used deceptive words like "red top", it has great appeal.
The current menu in the Beijing Hotel is too plain. How could he miss such an opportunity to taste it?
To his unexpected surprise, he really got into the mood this time and showed off his features without any hesitation.
I ordered six cold dishes first: "Bai Zhan Chicken", "Fragrant Sour Duck Cubes", "Dengying Beef" (Sichuan), "Mustard Cabbage Heart", "Peach Kernel Mushroom", and "Cucumber Noodles"
I also ordered eight hot dishes: "Braised Shark's Fin" (Tan), "Agar-agar in Clear Soup" (Tan), "Braised Bear Paw" (Tan), "Braised Deer Tendon" (Sichuan), "Live Fish with Soy Sauce"
(Tan), "Skirt Sea Cucumber" (Sichuan), "Fish Maw with White Sauce" (Tan), "Two Eats Grilled Fang" (Sichuan)
The snacks I want are "Suhe" (Sichuan) and "Ma Rong Bao" (Sichuan)
Beets ordered "Fried Sanni" (Sichuan) and "Almond Tofu" (Tan)
I ordered two bottles of Luzhou Laojiao for drinks and a few glasses of orange juice for drinks.
Interestingly, in this era, "orange juice" was translated as "orange wine" on the menu of the Beijing Hotel.
This shows how disconnected there was between the domestic and the outside world at that time. Let’s not say that we don’t know the difference between oranges and tangerines, even soft drinks and alcoholic drinks can be mistaken.
As for the price, the cheapest among these dishes is the "mustard cabbage heart", which costs 2 yuan a piece. The most expensive one is the "braised bear paws", which costs 68.6 yuan.
Anyway, the meal Hong Yanwu ordered contained rare ingredients such as shark's fin, bird's nest, bear's paw, deer sinew, fish maw, and skirt, so it must be expensive.
In this era, for eight people, the average meal cost per person was less than 30 yuan, but in the end, the total cost was 200 yuan, which is already half a year's salary of a second-level worker.
If converted, it should be equivalent to the current concept of 20,000 yuan. It can indeed be said that money is spent like water.
But I have to say that the taste is absolutely delicious. It almost made eight people swallow it.
Even Hong Yanwu, who thought he had tasted countless famous dishes in the world, delicacies from all over the world, and delicious three-star Michelin restaurants, could not be convinced. He truly experienced what "precious delicacies" mean.
He feels two things now.
First, I feel that China is worthy of being the country with the best food, and I feel happy and proud from the bottom of my heart.
Second, I feel pity for those blond and blue-eyed people who sit in the restaurant and only know how to order some "Xiao Long Baozi", "Soft Fried Chicken", and "Assorted Fried Rice".
What's missing about the history is the market? How could these foreign devils, who drink raw materials and drink blood, know what wonderful things they have missed!
In fact, it is normal for Hong Yanwu to feel this way.
Since there is no such thing as the "Wildlife Protection Law" these days. At the same time, the chef of the Capital Hotel is a true national treasure-level cooking master, with real ingredients and superb skills. It would be strange if it was bad.
Already.
In short, this meal conquered everyone's taste. While eating, everyone talked less.
Until we had eaten and drank enough, smoking small cigarettes and holding toothpicks, everyone basically had a unified opinion.
That's why dinner parties like this are very good. It not only enhances everyone's physical fitness, but also fully mobilizes everyone's patriotic emotions. It has a positive meaning. We should organize more of them in the future.
In the end, everyone left laughing and felt that the trip was worthwhile.
But for Hong Yanwu, this gluttonous feast was actually not the biggest gain. In comparison, what made him more satisfied was that "reaching out" was completely honest.
Although this kid still admired "Tang Xin'er", he behaved in a well-behaved manner. He didn't do anything offensive to him anymore. He even paid him a tribute during the dinner at the urging of "Big Eyed Lantern"
After a few glasses of wine, he looked resigned to his fate.
Well, this feeling is so good!
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