Return To 1977 Chapter 167: Seafood Restaurant
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"Old Swordfish" really didn't expect Hong Yanwu to be so capable.
He originally planned to sell the remaining sea cucumber for only sixty yuan, thank God, but after passing through this kid's hands, it turned out to be one hundred and seventy-seven, almost twice as much. That’s half a year’s salary for an ordinary person.
To be honest, since he became a "Hai Bangzi", he has never sold for such a good price. And even if he sincerely wanted to thank him, he still insisted on not taking any of it. How much gratitude is this?
So 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.
Of course, at this time, he didn't care about the ten yuan room fee. On the contrary, he felt that the money was really worth it. He even secretly made a decision. If Hong Yanwu and the others collected sea cucumbers tomorrow and wanted to continue selling them here, he would also cover the rent for the next day.
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 to form a own unique style.
"Seafood Restaurant" is a time-honored restaurant that has been operating for nearly a hundred years and has served Russian and Asian cuisine. This old restaurant is also known as the "Seafood Restaurant" among the locals. It is said that the most authentic Bincheng cuisine comes from here.
In fact, based on the meaning of "Lao saury", I originally wanted to order some meat dishes such as "Kung Pao Pork Diced" and "Frozen Meatball Platter". Because he has eaten most of seafood in his life, he really doesn't like the signature dishes here. I came here just to gain fame.
But Hong Yanwu is a good judge. When he looked at the menu, he found that there were "braised abalone", "braised prawns" and so on, and the prices were cheap, so he wanted everyone to try the serious way of making seafood dishes. Eat the signature dishes.
So the guest did as he 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", "Fish Slices" 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 of the low income and the feeling that the job is to wait on others, few people can do their jobs with all their heart and soul, and it is common for uncles to be energetic.
For restaurant waiters specifically, you have to be nice and polite 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 the time it takes to serve you food is even worse.
If you dare to rush the waiter, it will be even worse. He will definitely quarrel with you and make you full of anger. The situation is even serious in some places, with waiters beating and scolding customers from time to time.
Of course Hong Yanwu is aware of this shortcoming in society. He also knows that the dishes he ordered today not only need to be carefully prepared by the chef, but also need 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 packs to the kitchen. As a result, this small bribe worked wonders.
The waiter changed his indifferent attitude toward others and became extremely considerate to them. He served the dishes promptly as soon as they came out. The kitchen put in the cigarettes and worked even harder, putting all their dishes at the front of the queue. So much so that the surrounding guests who arrived earlier than them had all their dishes served as soon as cold spells and "Bohai beer" were placed on the table.
It made several guests nearby think they were some great big shots. Especially after I heard them chatting with the waiter and revealing their Beijing accent, they actually whispered in private, guessing that they were the children of high-ranking cadres from the capital. "Xiaobaizi", who has the best ears, almost choked on his food.
But having said that, the dishes on that table were truly well-deserved. Each dish was so delicious that the four people present almost lost their tongues.
The highlight of the day was the "Family Portrait". The ingredients used in this dish were very particular, with nearly ten kinds of sea treasures including sea cucumber, abalone, prawns, fine fish fillets, conch fillets, scallops, squid flowers, etc. , supplemented with magnolia slices, meat slices and other ingredients, its taste is quite similar to "Buddha Jumps Over the Wall".
This is the famous dish of "Seafood Restaurant", and most regular customers will order one whenever they come here. It was this dish that first won the praise of "Old Saury", which made him couldn't help but sigh, "I really didn't expect that something I eat every day can actually taste like this. It seems that in my life, Everything in the sea is in vain. Fortunately, you people in the capital are wise after listening to Xiao Wu."
What Hong Yanwu is most interested in are the "Braised Lantern Sea Cucumber" and "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 fifty to sixty heads per pound. If the "Fengzeyuan" in the capital is famous for its "roasted sea cucumber with green onions", it would be better to order one like this now. Whole ginseng alone costs thousands of yuan, but this dish costs only five yuan for a portion of six.
Similarly, based on the raw materials of "Sweet and Sour Yellow Croaker", three kilograms of wild rhubarb, currently worth 4,000 yuan per kilogram, only cost two yuan a piece at this time. Therefore, Hong Yanwu feels that every bite he takes is a great deal, and his psychological enjoyment far exceeds the happiness brought by his taste buds.
Chen Liquan has a simple nature, and his favorite dish is naturally the most straightforward dish - "fish slices".
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 have no thorns. Far better than the river fish commonly used in Shandong cuisine, it is truly outstanding!
The thing that makes "Xiao Baizi" most satisfied is the "braised prawns", which is also a famous dish in the "Seafood Restaurant". It is actually the prototype of "braised prawns in oil". The ingredients are also of the best quality, and four pairs of three or two large Bohai Bay prawns only cost $2.50 each. The skin is crispy and the meat is tender, fresh and fragrant, truly a delicacy in the world!
In fact, this is a good time for Hong Yanwu and others to catch up. In this era, prices have not been relaxed, and many famous chefs with real skills have not retired. They only spent more than ten yuan to enjoy a seafood feast that is hard to buy in modern society. If it were done now, even the top-notch noodles at "Shunfeng" would not be able to produce this taste.
In fact, when seafood was first emerging in the 1980s, those who made seafood in Guangdong and Chaoshan with high salaries waved their hands and said that they were not the best at what they did when faced with compliments from their colleagues in Bincheng. Okay, the best master is still in Bincheng.
This is not to say that these people are being modest. Because the "Champion of the National Cooking Competition" for several consecutive years was from Bincheng. Among them, the chef of "Seafood Restaurant" dominated several competitions, relying on "braised prawns" and "original abalone". It should be said that it is far away Before Cantonese seafood, Bincheng's seafood was well-known throughout the country.
However, the reputation of Bincheng cuisine has always been limited to official recognition. When it comes to doing business, northerners are not as practical and astute as southerners, so that no matter how good their cooking skills are, they have not been successfully promoted and recognized among the people. It is really a pity.
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 the chopsticks from the moment they picked them up. 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 so fast. . Then will you come back with me? We will go to the sea for abalone and sea cucumber..."
The meaning of "Old Swordfish" is very obvious. The water in the real deep water area is deeper and colder, so you have to suffer. How can you be comfortable lying here and making money? So when Chen Liquan and "Xiao Baizi" heard this, they both looked at 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 skin' (jargon, test the depth of the water) and do some other things. The main thing is to see what the market for sea cucumbers is like, so that I can It's time to hire a boat in winter. But even if you have the money to hire a boat, you still have to go to the sea to find the "Zuhulong". So, it's my business to learn "touching the sea" from you. You can’t go to the sea in winter.”
When "Old Saury" heard this, he smiled happily and praised him sincerely.
"Good boy! It seems that you haven't forgotten the important things. I'm worried that you will be jealous of money and forget about your father! Okay, you are a sensible person. I will rest assured if you say this. Tomorrow, Not only do I have to take you to find the 'Hai Bangzi', we also have to find someone to make up for the tools you lack so that you can go to the sea..."
Hong Yan was so happy that he 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 good at first, but when I heard the last sentence, "Old Swordfish" was really dumbfounded.
"You brat! Drink yours!"