Chapter 518 Laughing out loud
It is different from other tables waiting for the waiter to continue introducing, or taking the initiative to ask for details.
At the table where Yan Hong and Chi Guowei were sitting, the waiter didn't finish his words before they started arguing again.
A careless person said, "What, stir-fried camel hump shreds? I've never heard of it. I only know how to grill camel humps. Such a smelly, greasy thing, but you just stir-fried it and gave it away. It’s here, can it be eaten? Who made the idea? Can you do it?”
The other person sneered maliciously, “Well, hahaha, isn’t this Liu Baorui’s cross talk? Hey, little comrade, who is in charge of your kitchen? Where did you hire the wild cook? Go back and tell your manager that you can’t keep such a chef, don’t let the fake connoisseurs fool you.”
Then, they didn’t care whether others liked it or not, so they just took care of themselves and popularized science for everyone.
Yan Hongxian made the first statement.
"Everyone, this is definitely not a crooked idea that the chefs sent by our two families could come up with. Even I know that the camel humps are all fat deposited on the camels. Therefore, they are only suitable for eating, eating. It’s soft and fragrant.”
“And because the hump has a serious fishy smell, it is particularly difficult to handle. After removing the hair, it must be boiled in water several times and steamed with stock and seasonings before it can be used. You have to be careful with this kind of stir-frying, you may end up with a bad breath."
"Look, is it really possible to serve a bowl of rice with it? Are we all supposed to cover up the smell? Isn't this a "poor person's delight" with stinky tofu noodles? Do you think it's ridiculous? "
Chi Guowei also added.
"Manager Yan is right, I agree. However, there is one point that is worthy of scrutiny and discussion. That is, although the hump cannot be stewed, it does not absolutely cannot be fried. We heard from the chef of the Oriole Restaurant that I have said that the dish of fried camel hump existed before the Tang Dynasty, and it is a delicacy with a long history in the northwest region. "
"But although it is mainly made of camel hump, it needs to be accompanied by ham, magnolia slices, mushrooms, and chives. , chicken breasts. And the humps must be soaked for a day, rinsed and boiled several times before being stir-fried." br>
"To put it bluntly, you have to use other ingredients to get rid of the stench of the camel hump. This 'tan palace' method is simply unheard of, or else, the ignorant are fearless! As long as they are modest, Please ask for more advice and the chef we sent will not be so reckless..."
After hearing these two words, the expression of the waiter next to him who had just finished serving the dishes changed.
There is no way, the two young men are not very old.
They only know how to copy the words of the chef and manager, and naturally they will feel guilty and embarrassed.
So much so that I heard half-truth and half-false praise from the guests.
"Educated..."
"I have learned a lot..."
"You two are indeed experts in the food industry..."
The two waiters were too embarrassed to explain the real function of this bowl of rice, so they hurried off with red faces.
This escaping embarrassment undoubtedly made Yan Hong and Chi Guowei even more proud, and their sense of accomplishment and satisfaction instantly overflowed.
In their eyes, this is how they relied on their profound knowledge to make the two waiters speechless and successfully disgraced "Tan Palace".
But the problem is, we are afraid of preconceptions about anything, and we are even more afraid of not being satisfied with a bottle and having a half-filled bottle.
Yes, Yan Hong and Chi Guowei are indeed senior employees of the Palace Restaurant, and they still have some vision and knowledge.
Their views on hump are also recognized cooking experiences in the kitchen industry.
But after all, they are not real celebrity chefs, and their restaurants are also biased in inheriting the palace cuisine, so their knowledge has great limitations.
Although they accuse others of being ignorant, in fact, it is they themselves who truly regard ignorance as their personality.
You know, although most chefs believe that camel humps cannot be stewed, a long-standing menu dish can be found in the palace meal stalls - "stewed camel humps".
The method is very simple. Cut the cooked hump into small rectangular cubes, put it into a clear soup pot, and simmer over low heat.
Wait until it cools down, then put it back on the fire and bring to a boil.
Then decant the soup, hang the egg paste on the hump, and fry it in oil until it turns yellow.
Finally, add milk soup and simmer for five minutes, and it's ready.
It can be seen that there are no absolutes in the world.
In addition, although humps are similar to bear paws and do have a strong fishy smell, this kind of thing is also really difficult to prepare.
Generally, you have to wash the camel hump with cold water, put it in a pot of boiling water and cook it repeatedly over low heat.
Then just like shark fin and abalone, put the cooked camel hump into the chicken and duck soup, and simmer it slowly over low heat for a period of time to reduce the fishy smell and let it taste better.
But "Zhang Dashao" who knows palace cuisine better than most chefs knows that the smell of this hump is very unusual.
Essentially similar to sperm whale ambergris, it is actually a synthetic smell with a strong aroma.
To put it bluntly, it is very fragrant but smelly.
The imperial dining room of Yangxin Hall has always used hawthorn juice to remove the fishy smell.
Not only can it effectively remove odor, but it can also turn this odor into a unique fragrance.
So, the "Stir-fried Camel Hump Silk" ordered by the old man was originally a more authentic palace flavor than the Grilled Camel Hump and Five-Sided Camel Hump.
I think back then, Emperor Jiaqing was the best at this. This is a well-documented fact that is also recorded on the meal table.
All in all, as "the best taste in the world", the most remarkable feature of palace cuisine is that it is all-inclusive and blends the north and the south.
No one can deny that what a real royal chef is good at is to use proper cooking methods to make delicious dishes from a variety of precious ingredients from all over the world.
On the contrary, this is very difficult for private chefs to do, even the masters of the eight major cuisines.
For no other reason than because if it weren’t for the convenience of tribute meals, it would be difficult for ordinary people to see so many local specialties gathered together in one place throughout their lives.
If you have never seen it, how can you say you can do it?
Let's put it this way, to use a more appropriate analogy, palace cuisine is like a tertiary hospital or a specialized hospital in Beijing to the people of the country.
As for other cuisines, they are just local and regional general hospitals.
What is the most important difference?
It’s not about the equipment and facilities, nor the doctor’s education and talent, it’s just about the number of patients received and the actual medical experience.
Think about it, patients from all over the country travel to the capital, so doctors in the capital will see many difficult and complicated diseases.
To put it bluntly, if a surgeon from other places wants to operate on a patient, once he finds something he has never seen growing in the patient's body, or a disease he has never heard of, will he dare to operate rashly?
Of course not.
But on the other hand, it might not be a big deal when it comes to doctors in the capital.
Even if you have never seen it before, you can often check the information or ask the chief expert, and you will often be able to answer your questions and know what to do.
So Yan Hong and Chi Guowei are talking nonsense. Fundamentally speaking, it is still a problem of insufficient insight, insufficient knowledge, and unequal information.
These two great managers who like to teach others are too conceited and too narrow-minded.
I never expected that the catering industry in the capital was hidden, and the canteen master "Zhang Dashao" who helped Ning Weimin behind the scenes was the real master of palace cuisine.
So waiting for their results, they can only be slapped in the face by reality.
In fact, just after they disparaged the "Stir-fried Camel Hump Silk" from "Tan Palace" to nothing, something unexpected happened to both of them. It was as if everyone was deliberately going against them, and several guests at the surrounding tables had already tasted this dish.
There were all words of admiration, and the unprecedented enthusiasm and excitement were far stronger than the reactions to all the previous dishes.
“It’s so delicious. This hump is so delicious. It can really be called the ‘No. 1 dish in the world’. It’s so delicious!”
“Yes, this dish is well-deserved! Why? It’s so fragrant! It’s so delicious!”
“That’s right, I thought it was just fat meat, what’s so strange about it?”< br>
“Haha, thank you for your thoughtfulness. I even gave you a bowl of rice to go with this dish. It would be foolish to eat with an empty mouth. I have to have another bowl...”
One sentence after another, these words are not only clearly identifiable, but also unbelievable and exaggerated.
The people sitting at the table with Yan Hong and Chi Guowei suddenly felt dizzy and looked at each other, not knowing why.
Yan Hong and Chi Guowei looked left and right, confused and at a loss.
The two managers immediately moved their chopsticks, picked up a piece of hump shredded pork from the plate and put it into their mouths, eager to verify whether others were exaggerating and making a fuss.
After that, everyone clearly saw that their expressions changed drastically.
The eyes seemed to expand at the same time, and the body also froze.
Then he kept chewing silently for a long time. The more he chewed, the more disappointed and resentful his expression became.
In the end, even the two of them imitated the people at the next table and also picked up the rice they had once ridiculed and put it into their mouths.
In this way, everyone's curiosity could no longer be restrained, and they all started to taste it with their chopsticks.
After tasting it, everyone felt the beauty of it and understood why others rated it so highly, and even couldn't hold it back.
Some people actually closed their eyes slightly to experience the blooming of taste buds in their mouths, and some people cherished the small bites...
Is it an exaggeration?
Not at all!
You know, many chefs and gourmets in the world think that lard is very fragrant and foie gras is very fragrant.
Just like Cai Lam from Hong Kong City wrote an article "Must Eat Before You Die", listing all the delicacies in the world, and rice with lard was selected as one of them.
Just like foie gras, although it does not meet the standards of modern healthy diet, this delicacy is still one of the labels of France and is popular all over the world.
But these two things are still incomparable with the "Stir-fried Camel Hump Silk" introduced by "Zhang Dashao".
Because the smell of camel hump is like the fragrance that brings together all the seed essences and oils in the world, but it also surpasses the richness of all seeds.
Ordinary people simply can’t bear to suddenly eat something so fragrant.
For this reason, each person is given a bowl of rice to wash away the extremely oily and greasy aroma.
But even so, people still have a lingering taste in their mouths after eating.
This even made many people less interested in the three dishes that followed, satisfying their appetite in advance.
It’s like eating rice after eating camel hump silk, and whatever you eat after that becomes superfluous.
For this reason, even Yan Hong and Chi Guowei can hardly say a negative comment about this dish.
Obviously, they all understood at this time what it means to talk too much and make mistakes.
Suddenly, they discovered that they were the biggest fools when they thought others were fools.
The two big managers, who had not yet figured out how to get rid of the embarrassment, naturally did not want to say anything more and continued to set traps for themselves.
So up to this point, the situation of this table of people has become more and more weird.
No one here said anything. Instead, eating and drinking became a profound act, which was in sharp contrast to the surrounding environment.
However, everything always has inertia.
Even at this time, Yan Hong and Chi Guowei finally understood the need to restrain their emotions and did not want to let themselves become clowns in the hearts of others.
But there are some things that cannot be regretted.
Since they created the "cause", they must bear the "effect" derived from it.
No, at this time, Ning Weimin finally brought Zhang Shihui to the table to toast.
Ning Weimin’s performance is completely different from Yan Hong and Chi Guowei.
He is very polite and elegant, and everything in the scene is done so well that no one can find fault.
Not only was he extremely enthusiastic, he publicly thanked Fangshan Restaurant and Tingli Hall for their help to the "Tan Palace" and toasted Yan Hong and Chi Guowei with a glass of wine each.
And then he raised his glass and thanked all the factory directors and secretaries who relied on him to provide bonuses to their employees without discrimination.
“Thank you for your hard work! Without everyone’s help, Tan Palace would not be as decent as it is today. I will do it first to respect you! I also hope that we will continue to strengthen cooperation in the future. Please take care of me!”
After speaking, he raised his neck and drank the wine, and then started joking with the guys again.
"Manager Yan and Manager Chi are the leaders of the two palace restaurants. Directors and secretaries of the factory, I have invited these two distinguished guests to sit with you just for your sake. I have given you such a good opportunity. Don’t say I’m not interesting enough. If you want to develop new business, you must accompany the two managers.”
No, the better Ning Weimin’s communication skills, the better. It became more and more obvious that the other two big managers were miserable.
Don't look at it. Everyone agreed in unison and complimented the two managers again and again.
But the real people's support for Ning Weimin has long been unknowingly turned towards Ning Weimin.
If you don’t believe it, just listen to the private conversations between Xu Pingzhi and Hu Kuanfu, two old partners who have a tacit understanding of each other, when they left the table to go to the toilet.
"Manager Xiao Ning is really nice. He has no airs at all and yet he is so generous. Thanks to him, our inventory has gone down a lot. He still wants to help us develop business. What a good guy..."
"No. , I'm happy to give you money. If I say one thing, it's one thing, and if I say two things, I won't delay. Otherwise, I really hope that the business of 'Tan Palace' will be good, so that we can stay with them for a long time. Cooperation is not..."
"In my opinion, Tan Palace's business is correct. Don't listen to those two nonsense. Even they can run the restaurant well. Manager Xiao Ning makes no sense. Not even as good as them, right?”
“That’s right, in my opinion, everything about Tan Palace is good, not to mention the decoration and furnishings are so gorgeous, even the food tastes great. . Don’t you see, the two of them couldn’t say anything after eating the hump silk. They were completely stunned. They were just jealous and envious when they came to the table. Idiot, you can't see it..."
"No, with such stinginess, it is understandable that it is not easy to deal with them. By the way, let's talk about it, I saw this Tan Palace today. As for the murals, I thought, the effect is awesome. Let’s see if we can resume the wallpaper and mural business. Although we are not as good as the professors at the Academy of Fine Arts, the cost is low. Manager Xiao Ning. Isn't it that there are plans to expand the business area? It would be great if we could take over it..."
"Hey, your idea is very good. Even if people don't ask us for the work under the altar palace, it doesn't matter. As long as we can produce 70% of such effects, I think many cultural units will also like it very much. This can really serve as our The direction of breakthrough in business... Hey, what are you laughing at? Am I right?"
"No, no, I'm not laughing at you. It never sounds nice to speak, it will never change its nature, and it will always slander others. This is just like a very stubborn reptile. Once it bites something, it will never let go, unless it hears a donkey bray. Do you think it is like that? Like?”
“It looks like a donkey. Even if you hear a tiger, it’s useless to them. You are so bad, you actually compare me to a bastard. . But that’s not wrong. Not only are those two stubborn, they are also unreasonable! What an image!”
Ha! The two of them laughed out loud at the same time!
(End of this chapter)