Return To 1977 Chapter 1008: Martial Chi

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Like the public, the Hong family's own business is also booming.

Even from a certain perspective, it is even more impressive.

For example, the "Big Wine Tank" bar hosted by Hong Lu has only been open for a short period of time, only four months before the Spring Festival.

Most of the store clerks did not go home to celebrate the New Year in order to save travel expenses.

So the Hong family's "big wine vat" counts for thirty consecutive years. In fact, it is only closed for four days from the beginning of the year to the end of the new year.

But in just a few days, Leng has frustrated the drinkers, and many people are looking forward to opening the business as soon as possible.

When I was in the second or third grade of junior high school, people kept coming around and asking questions.

Why?

Firstly, I am very picky. The food and wine at "Hongji" are good.

It was carefully made, and almost everything was done expertly.

For example, dried fruits and roasted seeds and nuts are almost all produced using the craftsmanship of "Beng Douding".

In order to make some extra money, Lao Ding picked up all the crafts from the past.

His orchid beans, mixed with salt and pepper, and fried peanuts, are not only fragrant and crispy, but also have a unique secret recipe for seasonings.

These are snacks that make people unable to put them down once they eat them.

There are also tea, snacks and cakes.

Rose dates, peanut dip, halva, and rotten meat noodles are all Li Fu’s specialty.

Think about it, who used to eat the special tea and snacks of "Yan Mei Lou"?

Being able to taste it here is really a blessing for the residents nearby.

As for the cold meat and vegetables, and the mutton with green onions and cannons, they were all instructed by "Zhang Dashao", so it can be said to be a blessing.

The simple trick of using peppercorn sugar water to enhance the aroma can make most wine drinkers give it a thumbs up after tasting it.

Let’s take another example of this little crispy fish.

This seemingly ordinary wine and dish requires some craftsmanship. It is really made according to the "Zhang Dashao" method. It is simply unforgettable.

His unique method is to make it in a casserole.

Choose a few inches of small crucian carp melon seeds, clean them, and put them into a casserole.

Then add more than a dozen condiments such as onions, ginger, garlic, Sichuan peppercorns, cumin, sugar, vinegar, soy sauce, and cooking wine.

First increase the heat for half an hour, then switch to low heat and simmer. Add salt when it is almost cooked.

The small crispy fish made in this way is really crispy. You don’t even need to pick the fish bones, you can eat it directly and it tastes extremely delicious.

So before the festival, many people specially order this side dish just to fill up the content of the New Year dishes.

It's a pity that there are not so many raw materials, and Mr. Hong can't do anything. At least he has recommended more than twenty people.

Secondly, in addition to the delicious food and wine, the Hong family’s wine is also good.

Although it is the same as other places, it is all bulk wine brought from Niulanshan and Dabeiyao wineries.

However, "Hong Kee" is not mixed with water and is stored in a large vat, allowing the wine to naturally age like this.

The wine just tastes right and is strong enough.

In addition, there are wine grapes to make wine, wine crops and coarse porcelain cups to hold wine, and the boiling water of hot wine on the stove is always gurgling like this.

These guys, even the aroma, water vapor, and mist of the wine can virtually elevate the taste of the wine to a higher level.

It’s true that I’m already tipsy before I even drink.

Thirdly, the tavern is not only rich in wine, but also rich in human kindness.

Hong Lucheng, the shopkeeper, is both funny and knowledgeable about business.

By drawing lots and setting up a "martial arts stage".

Not only does it promote consumption and increase entertainment, it also turns old drinkers into like-minded drinking buddies.

So everyone came here to drink and chat, and exchange all kinds of social news from all over the world.

Even if we do encounter a table where young people have drunk too much and become drunk.

The drinkers were able to consciously unite together, persuade and enlighten, resolve conflicts, and suppress the situation.

It is unlikely that people will cause trouble after drinking too much here.

And everyone is inevitably forgetful.

For frequent repeat customers, even if they really forget to bring money when they go out, their trip will not be in vain. All they have to do is say "Hang it first" to the counter.

It's time to drink, it's time to chat. After you finish drinking, you can go and come back to pay.

Needless to say, such a lively and harmonious atmosphere is far from being comparable to sitting around at the dinner table drinking cold wine.

So all of this is what attracts people to this "big wine tank", which is more interesting than a "Western-style bar".

Don't tell me that the gentlemen who have been drinking here for several days in the neighborhood will drink here even if it is full and they have to stand and squeeze in.

Even through word of mouth, the reputation of this "big wine vat" has spread to Nanheng Street, South Cherry Orchard, Heiyao Factory and Hufang Bridge.

There are many people who come from far away to see and appreciate it.

In this way, even though it has been open for such a short time, it is still a small business.

But years ago, it has evolved into a situation where you have to queue outside every day at noon and evening.

There was more than just "roasted sweet potatoes" outside the "big wine tank", there was also a seller selling "kidney bean cakes" and "rotten broad beans".

In addition, the old man actually earned more than 6,000 yuan in the previous year.

This is called "the fragrance of wine is not afraid of the depth of the alley".

For this reason, each clerk was given an extra 100 yuan in red envelopes, Li Fu was given 500 yuan.

I feel happy up and down, what a sense of accomplishment!

But that’s not all the old man’s abilities are.

Sometimes I don’t do it deliberately, I wish I could just slip through my fingers and it would be a way to make money.

For example, it’s the last day of the Spring Festival holiday.

Hong Lucheng, Li Fu, Hong Yanwu, Chen Liquan took Xiao Hongjun and a few guys outside.

Let’s clean up the shop together, and then we have to have a “starting meal” together.

Hong Lucheng and Li Fuyi decided to just eat barbecue.

Quick, satisfy your craving and save trouble.

Young people are all big boys, so it’s just right to eat this.

So they mobilized young people to pick up pine cones in the pine forest of Wanshou West Palace.

At the same time, he asked Fang Bingsheng to buy five kilograms of beef, then sliced ​​it together with the mutton stored in the store, and marinated it with "pao mutton" seasoning.

An iron stove was also placed in the backyard.

He lit a strong fire with firewood and set up a pure iron "Tu Zhizi", saying it was going to be grilled and eaten right away.

The most amazing thing is that the chopsticks used by everyone are not ordinary things.

He actually took apart a pot pat made of "arrow bamboo" and used the disassembled river reed pole as chopsticks.

Not to mention that other people were dumbfounded by this scene.

Even Hong Yanwu, who had cooked skewers, had Japanese barbecue, Korean barbecue, and BBQ, and thought he was well-informed, was dumbfounded.

No one knows how to eat this or how to eat it.

As a result, they looked like they had never seen the world, which immediately amused Hong Lucheng and Li Fu.

Fortunately, an old man said, "Old Li, tell them."

Li Fu taught everyone another lesson, which really made all the young people present gain insight.

This way of eating barbecue is the most authentic way to eat in Beijing.

According to Li Fu, eating barbecue was originally a kind of wild food originated from hunters outside the Great Wall, and it was the simplest thing to do.

I wish I could eat with a fork, but I must have a spacious place first.

Think about it, a big firewood fire, Lao Gao's flames, and quite a lot of smoke are not something to eat in the house.

So I have never heard of anyone eating barbecue in their own house with the door closed.

If that were the case, the smoky light would turn people into black faces, and the ceiling in the house would also be black, making it impossible to stay.

So in the past, the "Three Masters of Barbecue" in Jiujing - Barbeque Season, Barbecue Wan, and Barbecue King, all ate in the yard.

It's nothing more than a stove burning pine wood with an "iron grill" on it.

But don’t look at this rough way of eating. The iron broiled rice is so dark that it’s nowhere to be seen.

It's getting colder. It's still freezing outside. It's freezing cold.

But eating barbecue like this is the most original flavor of hunting and barbecue in the wild, which is very interesting.

Don’t be afraid of the cold, just look at the cold.

There was a strong fire burning under the stove, and the flames jumped out along the holes of the "Zhizi", with a sizzling sound.

No matter how cold it is in the twelfth lunar month of winter, when surrounded by such a fire, it will not be cold at all.

And there is also a special posture for eating barbecue.

Look at the two chopsticks in my hand. They are thick and long, like two small straight strips, almost like fire chopsticks.

Even the big chopsticks from Hunan should stay away.

Looking next to the stove, there are long benches. These are not for people to sit, but a place to put their feet while eating barbecue.

Why?

It’s because the correct posture for eating barbecue is actually to stand with one foot on the ground and one foot on the bench.

Then use the "arrow bamboo" chopsticks in your hand to pick up the meat on the iron grill.

This is called eating with your legs raised around the stove.

If you don’t sit down with your buttocks down, it won’t be cold down there.

If you can drink, hold a small tea bowl in one hand and burn the knife.

It wouldn’t be weird if you didn’t have all the buttons on the collar unbuttoned and the cuffs rolled up high.

When you are really full of food and wine, take off your hat and wipe your bald head with a towel, white gas will start to flow upwards from your head!

Don’t think that this appearance is ugly, indecent, and difficult to be elegant.

To put it bluntly, what are you doing and what are you yelling at?

Eating barbecue is not a civilized diet in itself, it is the "martial arts" of rough men.

Which hunter in the past wore a mouthpiece on his chest and went to eat in a polite manner?

There is no doubt that it has to be this air. Otherwise, it would be like the singing is not smooth enough.

In the past, Xiangshan Hotel, which was renovated from Xiangshan Temple in western Beijing, was visited by celebrities.

Their most famous "real pine wood barbecue", two oceans for one.

What an aristocratic price, but so what? No one should eat like this.

Except for the ladies who find it inconvenient, someone will put the plates in and deliver them to the house for enjoyment.

But then the fun will be lost and there will be no fun.

At this point, Li Fu has finished speaking.

But everyone followed suit and did the same thing, which really felt like a unique flavor.

First of all, these tools are so ergonomic.

It is only convenient to eat while standing on a stool and using such big chopsticks.

Secondly, use big chopsticks to bake, eat with big chopsticks, stand next to the fire to bake, and stand next to the fire to eat.

Not only is the atmosphere warm and heroic, it’s also delicious.

The pine cones they picked up were burned into the stove when they were grilling meat.

Using such a fire, it adds a scent of pine oil to the barbecue.

When eating meat, add garlic cloves, candied garlic and cucumber.

In addition to the waiter and Xiao Hongjun, if everyone has a bowl of barbecued knives, it is called a beauty.

Even Hong Yanwu, who has eaten barbecue season and barbecue, thinks this way of eating is really exciting.

I was thinking about it, everyone said that duck roasted with fruit wood is fragrant, but I didn’t expect that this pine material is also excellent for barbecue.

What was the result? Not only did they enjoy the beauty, but many people also enjoyed it.

Think about it, under a clear blue sky, there are several people enjoying barbecue.

The aroma of barbecue, the smell of alcohol, the incense of pine cones, and the pine forest blowing in the breeze in the distance create a wonderful three-dimensional scene.

Whether it was the drinkers who came to see whether the pub was open or the passers-by passing by in the park, they were all attracted to them and aroused their greed.

Just like that, several people came to ask about the price that day.

As soon as the old man said that this was based on the price of the mutton, some people immediately asked to have a meal like theirs when the restaurant opened.

As a result, "Big Wine Tank" actually had a new business project, and it became an instant hit.

It’s only been a month, and every day it’s late, and the backyard is overcrowded.

If someone wants to barbecue and drink outside every day, they must open at least four or five iron grills.

Of course, if everyone comes to eat, they can’t all use pine cones.

Just chop the firewood and wait for it, otherwise the pine trees in this park will not be enough to burn after a long time.

But it doesn’t matter, Mr. Hong told the truth in a few words.

"Our barbecue is actually not as good as the barbecue season and barbecue, but in fact it is better in three places."

"First, with the guidance of Master Zhang, the marinade is barely authentic and the taste is not too bad."

"Secondly, the price is cheap. This thing was originally not worth anything, just meat money and firewood money. But now the big restaurants are expensive, and the small restaurants don't understand. It also shows us."

"Third, those time-honored brands have forgotten their roots. After the state-run, barbecue became something to sit in the house and eat stupidly. The original flavor of barbecue was lost. This is because they gave up their taste. They took the initiative to push the market Give it to us and let us make money.”

That's true, don't look at it, just change the form.

But the most expensive "pao mutton" in "Big Wine Tank" has become more popular, and there are even "beef" and "pork belly" suggested by Hong Yanwu, two new items.

Income doubled immediately.

Not only has the business become more and more famous.

This money is really easy to make.