Return To 1977 Chapter 420: Taotie
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"Ci'er Mei", "Big Eyed Lantern" 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, and let them all serve it. A golden rice bowl.
However, Hong Yanwu did not accept their "filial piety". Because the money is really useless to him, except to cause trouble. It's better not to give up and save the favor.
So he said it. The rebate index and TV business are different from those in movie theaters.
Their relationship is one of collaboration rather than affiliation. Both "Cier Mei" and "Er Tou" have 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.
So 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. And as soon as the joke was made, everyone laughed at him.
In addition, there is "Sugar Heart" to help him persuade. In this way, with the joint insistence 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 guard there is very strict, 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's 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 putting on a show.
What's more, the east building of the Capital Hotel was actually the later "VIP Building". It is different from the main building. Since its construction in 1973, the main planning task has been to receive foreign guests and tourists.
The political attribute is lighter, more like a tourist reception hotel in the future, and the management will be much looser.
In addition, the more this kind of place is, the less aware of the guard's precautions, so he let them in without really asking any questions.
As soon as they entered, 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 did not 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 Leshan, Jiangjin, Zigong, Hechuan and other local dishes. There are two types of banquets (high-end banquets) and snacks (common banquets).
High-end banquets have strict selection of ingredients, fine production, and emphasis on both fresh and rich flavors. It mostly uses delicacies from the mountains and sea, and is paired with seasonal vegetables. The variety is extremely rich and the taste changes a lot. It is famous for its richness, variety, 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 spicy taste.
Having said this, one thing must be clarified. The well-known "Twice-cooked Pork", "Kung Pao Chicken", "Fish-flavored Shredded Pork", "Ma Po Tofu", and "Dry-Stir-fried Shredded Beef" are completely among the "snacks" of folk dishes.
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 cover 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.
Famous dishes include "Roast Yellow Pork Wings", "Longjing Abalone", "Butterfly Sea Cucumber", "Douban Sea Cucumber", "Chaoshou Sea Cucumber", "Braised Elephant Trunk", "Steamed Yuanyu", "Zhangcha Duck" ", "Barbecued Pork Duck", "Yellow Wine Braised Chicken", "Dry-roasted Mandarin Fish", "Pot-roasted fish", "Golden Shrimp", "Liangchi Roasted Fang", "Roasted Beef Hoof Yellow", "Jar Pork", "Boiled Beef", "Bean Dregs Pig Head", "Glass Belly Slices", "Pocket Tofu", "Eight Treasures Steamed", "Snowflake Chicken", "Fish Tofu", "Chicken Oil Red Sweet Potato", "Tang Zhan Guo" "Miscellaneous", "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.
Tan Zongjun and Tan Yingqing, the two generations of owners of the Tan Mansion, both love food, especially delicacies from the mountains and sea. Deliberately work **** research and innovation in food.
On the one hand, they absorb the delicious characteristics and methods from all over the country, and on the other hand, they spend a lot of money to hire famous chefs to cook at home and learn their skills. This has pushed the level of family cooking to a new level. It has become a unique "private cuisine".
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 makes Tanjia cuisine go into the society and open to the outside world in a disguised manner. This is the origin of private clubs in my country's catering industry.
When it became popular, it won the reputation of "everyone in the food industry talks about it". In the 1930s, it became even more famous. Celebrities and dignitaries in the political, financial, business, and cultural circles at that time regarded it as a favorite to entertain guests with Tan's cuisine, and it was not too late to make a reservation 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 and 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 continues to be the main cuisine of Beijing hotels. And it has earned Jingcheng Hotel countless praises, honors and extensive economic benefits.
The characteristics of "Tan's Cuisine" are careful selection of ingredients, ruthless cutting of ingredients, sufficient heat, and pure taste. All dishes are "fascinating with 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, braising, stewing, steaming, grilling, frying, roasting, and soup, but there are very few stir-fried dishes and no Pay attention to techniques such as shaking the spoon and turning the spoon.
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, and its most famous are delicacies from the mountains and sea, and cooked seafood dishes.
For example, the flavorful dishes include "braised shark's fin", "casserole shark's fin", "braised shark's fin", "braised shark's fin in the sea", "jelly in clear soup", "grilled skirt with garlic", "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 and delicious “Tremella Braised with White Fungus” and “Hibiscus Shrimp”.
There are even the legendary "dragon and tiger stew", "braised bear paws", "braised deer tendon" and "roasted camel hump" that will be rare to see in the future.
So 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", "Number Two", and "Golden List" must be added in front of the dish name. For Hong Yanwu, who uses deceptive words such as "Red Top" and "Red Top", it has great appeal.
The menu in Jingcheng Hotel is too plain now. How could he miss such an opportunity to taste it?
Surprisingly, he really got into the mood this time and showed off his features without any hesitation.
I ordered six examples of cold dishes first: "Bai Zhan Chicken", "Fragrant Duck Slices", "Dengying Beef" (Sichuan), "Mustard Choy Sum", "Peach Kernel Mushrooms", and "Cucumber Noodles"
I ordered eight more hot dishes: "Braised Shark's Fin" (Tan), "Agar-agar in Clear Soup" (Tan), "Braised Bear's Paw" (Tan), "Braised Deer Tendon" (Sichuan), "Soy Sauce" "Live Fish" (Tan), "Skirt Sea Cucumber" (Sichuan), "Fish Maw with White Sauce" (Tan), "Two Eats Grilled Recipes" (Sichuan)
The snacks I want are "Suhe" (Sichuan) and "Ma Rong Bao" (Sichuan)
Beet 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.
What’s interesting is that in this era, “orangejuice” was translated as “orange wine” on the menu of the Beijing Hotel.
This shows how disconnected the domestic world was from the outside world at that time. Let’s not say that we don’t know the difference between oranges and tangerines right now, even soft drinks and alcoholic drinks can be confused.
As for the price, the cheapest among these dishes is the "mustard cabbage heart", which costs two yuan a piece. The most expensive one is the "bear paw", priced at 68.6 yuan.
Anyway, the meal Hong Yanwu ordered had 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, and 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 to be a waste of money.
But it must be said. This tastes absolutely delicious. The tongues of eight people almost swallowed it.
Even Hong Yanwu, who thinks he has eaten countless famous dishes in the world, delicacies from all over the world, and delicious restaurants with three Michelin stars, cannot be dissatisfied. I truly experienced what "delicious food" means.
He feels two things now.
First, I feel that China is worthy of being the country with the best food, and I feel gratified and proud from the bottom of my heart.
Secondly, 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".
Is it true that the market is missing just because of history? How did these foreign devils, who drank raw materials and drank blood, know how wonderful they had missed!
In fact, it is normal for Hong Yanwu to feel this way.
Because there is no such thing as the Wildlife Protection Law these days. At the same time, the chef of the Jingcheng Hotel is a true national treasure-level cooking master. He has real ingredients and superb skills. It would be strange if he failed.
In short, this meal conquered everyone's taste. While eating, everyone talked less.
Until I eat and drink enough, I smoke a small cigarette and hold a toothpick in my mouth. Everyone basically has a unified opinion.
Then this kind of dinner party is 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 in the future.
In the end, everyone left laughing and felt that the trip was worthwhile.
But for Hong Yanwu, this gluttonous feast is actually not the biggest gain. In contrast, what made him more satisfied was that "reaching out" was completely honest.
Although this kid still admires "Tang Xin'er", his behavior has become more disciplined. There was no further offense to him, and he even toasted him with a few glasses of wine at the urging of "Big Eyed Lantern" during the dinner. He looked resigned to his fate.
Well, this feeling is so good!