Now that we have money, people, and time, the things that need to be purchased are easy to deal with. Just take your time. So the most important thing right now is to hire a chef.
In fact, whether it is Li Fu or Hong Yanwu, the first choice in their minds is of course to invite Master Pang, the chief cook of the canteen.
They all know Master Pang's craftsmanship, and he works in large canteens. It should be more suitable to take this job.
But there is a difficulty here. Isn't it that the "marriage wave" has begun to happen in society now? "May Day" is definitely the day when most "red things" are done. It is already mid-March again, and Hong Yanwu thinks that it is extremely difficult to get married.
The master must have decided on the job in advance.
Because from what he has heard, Master Pang has rejected people no less than three times. And according to his understanding of Master Pang's character, what he said is word for word. I am afraid that there is no chance of him coming to the door, so he just opens his mouth.
It only makes things difficult for others.
But Hong Yanwu did not expect to mention this situation, but Master Li was not discouraged at all. Instead, he smiled and said, "You might as well ask first. If Master Pang is a real expert, then based on the current time, there is still a way. This
It just depends on our luck..."
In this case, Hong Yanwu had nothing to say.
The next day, he followed Li Fu's instructions exactly and invited Master Pang to meet Li Fu in the small wine shop at the entrance of the factory while he was on duty. Then he ignored it and went back to work.
But it's strange to say that he didn't have much hope for this matter. It actually happened.
When lunch was about to begin in the cafeteria, we talked for about an hour. Master Pang came back, and then he called him out of the kitchen and took him to the back, where he gave a few special instructions.
"I agree to this matter today. But you have to keep your mouth shut and don't tell anyone, remember? We will treat it as if it doesn't happen in the work. If something happens, wait until no one is around.
Let’s talk in private.”
Hong Yanwu couldn't help but open his mouth in surprise and nodded.
But Master Pang winked at him and smiled.
"Why do you have such an expression? I'm surprised. I can't tell, but your family is really a big family. That old Li is even better. We've known each other for so many years, and he's so secretive. I didn't expect him to be an expert... Well, really.
Interesting! Okay, let’s get busy first..."
After saying that, Master Pang hummed a little tune and left, leaving Hong Yanwu blinking on the spot.
And what was even more unexpected was that when Hong Yanwu went back and asked Li Fu, Uncle Li was actually the same. He sighed that Master Pang was really an expert and said that he had found the right person this time. The reaction was quite sympathetic.
mean.
So what's going on here? Hong Yanwu didn't really figure it out until Li Fu elaborated on it one by one.
In addition to the five elements and eight works that dare to love the old capital and are officially open for business, there are also some practitioners who do not rely on sales departments and stores and only wait for the call of users.
These people are divided according to their residence, and they wait for recruitment in a specific "teahouse" every morning. This gathering place is called "Cuan'er".
In each industry, both the craftsmen waiting for jobs and the "takers" who make appointments are all acquaintances, and they all rely on oral appointments. This method of employment is called "Kouzi".
The kitchen shop is no exception. It specializes in serving ordinary people and is only responsible for the "Kouzi Chef" who is responsible for red and white affairs. There are also people called "Hongbaikou'er". To put it more informally, they are "housekeepers".
And this industry is actually the most praised industry among the "Kouzi" businesses in Beijing.
Because first of all, "Kouzi Kitchen" has a long history and is the purest and most authentic Beijing flavor.
Tracing back to its origins, this industry was actually introduced to the capital during the era of Ming Taizu and Ming Chengzu, when large numbers of people migrated from Anhui, Nanjing and other places.
When it first entered the capital, it was still Huaining flavor, which can also be called Ningwan flavor. Later, it was combined with Youyan flavor to form Beijing flavor in the Ming Dynasty.
In the middle and late Qing Dynasty, in order to take over the business of the bannermen, it merged with the Liaodong flavor, and finally formed the Beijing flavor in the middle and late Qing Dynasty.
As for the time-honored restaurants that people now regard as Beijing-style, they are actually not. Most of them are Shandong cuisine restaurants or halal restaurants.
Even the "Casserole House" is not Beijing style, it is a white meat restaurant. It has white meat pork elbow as the main dish, blood sausage and tripe as the auxiliary dish, and seventy-two roasted dishes as the raw color dish. Authentic Liaodong flavor.
Some people may say that folk dishes are always authentic, right? You should go to small restaurants to find home-cooked dishes.
That doesn't work either.
Because the lowest-level small restaurant in those days was the "Er Pork Shop" selling simple stir-fried vegetables, braised pancakes, braised noodles and noodles with soy sauce. It was run by people from "Xisanfu" in Shandong and Baoding in Hebei. The cooking techniques were
in western Shandong and central Hebei.
So if you want the purest Beijing-style dishes, only "Kouzi Chu" is the authentic one.
This point has long been confirmed by the old Beijing people and is certain.
Secondly, because "Kouzi Kitchen" was created specifically to meet the needs of business, the practitioners are not only skilled in craftsmanship, but also have unique skills and special dishes.
The rules of "Kouzi Chef" are very strict and are only passed down from master to apprentice. In addition to worshiping the ancestor, practitioners strictly abide by three laws.
The first rule is to never leave your mouth and only deal with business affairs. The second rule is to stick to the business rules and never show off your skills in restaurants or work as a special chef for a mansion. The third rule is to never open a restaurant.
From the above three points, we can see the professionalism of "Kouzi Kitchen" in folk banquets. So in any way, even the most fashionable people can't do this business.
For example, if there are a lot of people to be entertained for a "red and white event", then you must be quick.
When the banquet begins, all we have to do is wait for the order from the head deacon. The master will be in charge of the cooking, the assistants will help cook, and the apprentices will start to perform their duties and start the operation in an orderly manner.
With a flick of the frying spoon, ten tables and twenty tables had to be cleared away in one wave. Every second counts against time, which is no worse than at an artillery position or on a surgical operating table.
For the same reason, the skill of "Kouzi Kitchen" is also reflected in the reasonable reduction of costs and how to save fuel, seasonings and fuel.
The color, aroma and taste of dishes cooked by those with advanced skills using half a pound of oil are far inferior to those cooked by experts using only 30 ounces of oil. Of course, the higher the skill, the lower the cost and the more competitive the dish will be.
In the past, people were all about reputation. Those with trendy craftsmanship were expensive and tasted bad. If they couldn't attract regular customers, they would lose their jobs. This also created motivation, forcing people to try their best to improve their skills.
Of course, the taste of the food is the most important thing.
Don't forget that the customers of "Kouzi Kitchen" are almost all ordinary people below the middle class, and the dishes they cook are all rough dishes. Most of the specialty dishes are meat, and there are very few seafood. You can only do a little fish, shrimp and sea cucumber.
I've never seen bird's nests like sponges, shark's fins like vermicelli, or fish lips like feet and corns. It's commonly known as "looking for meat."
However, precisely because of the isolation of its industry, "Kouzi Kitchen" has been passed down from generation to generation for so many years and has long formed its own systematic characteristics. Except for "red and white events", people cannot eat this Beijing flavor anywhere.
Son, on the contrary, makes people cherish and yearn for him more.
What is the unique skill of "Kouzi Kitchen"?
A pig can make one hundred and eight dishes without using any other ingredients. No matter how famous the chef in the restaurant is, he can't do this.
For another example, a table with twelve dishes can serve as a special dish with cabbage as the main course. "Golden hook cabbage" and "emerald cabbage" can be seasoned with auxiliary ingredients and soups, and the taste can be different.