National Tide 1980.

And that is indeed the case.

Hongxinglou's menu has one thin and one thick version.

The thinner ones are single-sheet, laminated color brochures, placed on top of the thick menus, making their purpose immediately clear.

Mi Xiaoran casually picked up the thin, colorful brochure and glanced at it. As expected, the entire page was filled with dumplings, steamed dumplings, potstickers, pan-fried dumplings, and chive boxes, with the fillings clearly categorized and listed. It was also accompanied by a few refreshing cold side dishes, specially prepared for customers who came specifically for dumplings.

In her eyes, dumplings are a humble street food with meager profits, unworthy of being served at high-end banquets, and no matter how many varieties there are, they don't arouse any interest.

So he casually handed the thin booklet to his parents beside him, and opened the thick, hardcover main menu with one hand.

Before she could even finish glancing at it, just as she caught a glimpse of the first few pages of the title page with the colorful printed menu, Mi Xiaoran's fingertips suddenly froze, her nonchalant indifference instantly vanishing, replaced by a genuine sense of astonishment.

For no other reason than that ordinary Beijing-style and Shandong cuisine restaurants always serve the same few set dishes over and over again.

Dishes like braised pork intestines, braised sea cucumber with scallions, shredded pork with sweet bean sauce, sweet and sour pork, deep-fried meatballs, braised fish slices, stir-fried three kinds of meat, and braised pork slices... sticking to the same old recipes for decades, with no innovation whatsoever.

But the signature dish that Hongxinglou placed in the most prominent position was a novel combination that she had never heard of or seen before.

The dishes include tender and flavorful braised pig's face, sweet and sour lychee shrimp balls, rich and garlicky spare ribs, smoky and spicy salt and pepper potatoes, grilled squid tentacles that look delicious, soft and flavorful eggplant casserole, and fresh and refreshing stir-fried lettuce with black bean dace.

There are also unique and gorgeous Peony Swallow's Nest, crispy on the outside and soft on the inside fried milk, and even high-end vegetarian dishes that imitate high-end seafood, such as vegetarian shark fin and vegetarian bird's nest.

Not to mention the old-established restaurants around Qianmen, even the Chinese restaurants in several five-star hotels in Beijing that cater to foreign guests, she had never seen such a variety of dishes that combined the north and south, and blended the old and the new.

It blends northern and southern flavors and combines old and new techniques, possessing the Beijing flavor foundation accumulated by time-honored brands, while breaking away from the rigid framework of traditional Shandong cuisine, creating a unique differentiation.

Mi Xiaoran ran her fingertips over the exquisite pictures of the dishes on the menu, remaining outwardly calm but inwardly astonished.

Although Ning Weimin's restaurant looks like a conservative old-fashioned establishment clinging to the traditions of traditional restaurants, who would have thought that he has put so much effort into the research and development of his dishes?
This level of innovation is far beyond what any of her Alan and Ajing Cantonese restaurants can match.

To confirm her suspicions, and also with a touch of nitpicking, Mi Xiaoran looked up at Zhang Zhanyuan, who was waiting to be called upon, and casually ordered two specialty dishes: braised pig's face and peony swallow's nest, asking him about the selection of ingredients and the secrets of cooking.

Unexpectedly, Zhang Zhanyuan handled the situation calmly and spoke of each dish with great familiarity.

"To answer your question, this braised pig's face is a unique and innovative dish of our restaurant. It can be considered an upgraded version of pig's head meat. Our braised pig's face undergoes twelve major processes, including selection, cleaning, roasting, soaking, and braising, and is simmered over a low flame for more than ten hours to ensure the skin and meat are tender and juicy before it can be served. Before serving, it is drizzled with our secret scallion oil sauce, making it savory, flavorful, and not greasy. It's a dish that requires quite a bit of skill in controlling the heat. There are three ways to eat this 'braised pig's face': one is to eat it as is; the second is to dip it in sauce; and the third is to wrap it in a lotus leaf pancake. Each way of eating it has a different flavor. Don't think that pig's head meat is cheap and that eating it is beneath you. You have to trust me, once you try it, you'll know what true satisfaction is, and I guarantee you'll feel it's worth the price."

"As for this Peony Swallow Dish, originally named Luoyang Swallow Dish, it is a traditional famous dish from Luoyang, Henan Province, belonging to the Henan cuisine. The dish originally used white radish as the main ingredient, along with sea cucumber, squid, chicken, and other ingredients. These were shredded, coated with mung bean starch, and steamed. The finished dish has a peony flower pattern floating on the surface of the soup, and a sour, spicy, fragrant, and smooth taste. Its name evolution is said to be related to the story of a royal chef during the reign of Empress Wu Zetian creating 'fake swallow dish.' There is verifiable evidence that in 1973, our Premier Zhou Enlai saw the dish..." Decorated with peony patterns, it's now called Peony Bird's Nest Soup. Our version is a slight improvement on the traditional recipe. After all, our vegetarian chef, Liu, used to be our head chef, and creating vegetarian versions of meat is our specialty. We've added some gelatinous substances made from simmered white fungus to make the texture even closer to bird's nest. This soup is absolutely beautiful, looks quite elegant, and is incredibly refreshing. You could even pair it with braised pig's face—a perfect blend of rustic and refined.

I must say, from the origin of the ingredients and the pre-processing steps, to the key cooking time and seasoning ratio to control the taste, and even the history and culture of the dishes, as well as the best way to eat them after they are served, the explanations are clear, vivid and tempting.

Mi Xiaoran was completely stunned, a hidden tremor rising in her heart. Just hearing the description made her mouth water involuntarily.

Yes, being able to anticipate customers' real needs and do a good job in every detail requires practice.

Most of the hostesses and waiters in all her restaurants can only guide customers to their seats and simply announce the dishes, but no one can explain the cooking techniques, the logic of cooking time and temperature, or the standards of ingredients.

Even the highest-paid restaurant manager's understanding of the dishes is far less thorough and professional than that of the old-fashioned waiter in front of him.

This means that Hongxinglou's service was not the "slick and polite" service she had imagined, but rather a sophisticated and highly professional service.

On the surface, Mi Xiaoran still refused to show any approval, her face still bearing a faint air of aloofness and criticalness, unwilling to admit how outstanding everything before her was.

But deep down, she had already secretly admired him.

She finally understood that Hongxinglou's current popularity was not due to false hype created by media publicity, nor was it due to the superficial bustle caused by the cooked food stalls at the entrance, nor was it due to the blind nostalgia of Beijing residents.

This seemingly simple and ordinary time-honored brand possesses a unique charm that is invisible and intangible, yet deeply touching, thanks to its ancient regulations for a bright and open kitchen, its professional and insightful talent pool, its attentive and personalized service, and its innovative yet traditional cuisine.

This kind of charm is a level she feels she can hardly reach.

Sitting in the noisy lobby, listening to the clatter of pots and pans and watching the smoke rise, Mi Xiaoran's sense of superiority was slowly and silently crumbling and dissipating.

It was at this time that another disagreement arose within the Mi family.

It turns out that Master Mi and Aunt Mi lived a frugal life their whole lives. After flipping through a thick menu and calculating the expenses, they only wanted to order a few plates of dumplings and a few cold dishes to be satisfied.

After all, they were eating their own daughter's food, so they didn't feel the need to spend money to save face by ordering a bunch of expensive dishes.

Hearing Mi Xiaoran and Zhang Zhanyuan's conversation, which even included bird's nest, they were naturally a little anxious, not knowing what was going on. So, the monthly representative asked for dumplings and wouldn't let Mi Xiaoran ask for any more hot dishes.

However, their actions made Mi Xiaoran feel embarrassed.

She made a special trip with her family today, not only to find fault with Ning Weimin, but also to have a good time at Versailles and save face for herself in this time-honored brand that her whole family praises.

She had come prepared to spend money, so naturally she wanted to sit in a quiet private room and order more unique signature dishes, rather than just having a quick bowl of noodles.

As a result, Mi Xiaoran argued with her parents again.

This scene is just like Liu Baorui's opening poem.

Mi Xiaoran insisted, insisted, insisted on this point.

The elderly couple insisted, "No, no, we absolutely won't let them."

Honestly, most shop owners would probably remain silent in this situation and become taciturn.

They have no ability to mediate or negotiate, and can only leave the problems to the guests to solve themselves.

But Zhang Zhanyuan proved to be an excellent waiter, and his fire-extinguishing skills came to the fore again.

He struck the right balance, going along with the old man's thrifty mindset while also considering Mi Xiaoran's desire to try something new, offering them a win-win solution.

Order a few of the restaurant's signature dishes to try, and pair them with a plate of Eight Immortals Crossing the Sea Seafood Dumplings. The dumplings come in eight colors of dough and eight kinds of seafood fillings, making them fresh but not greasy. You can taste all the unique specialties without the total price being too extravagant.

Finally, she smiled and complimented the elderly couple, saying they were lucky that their daughter was not only wealthy but also filial and thoughtful, and that it was rare for her to take her elders out for a good meal. Who wouldn't envy such a good daughter?
A few words made the elderly couple very happy, and they immediately agreed and stopped insisting on eating only dumplings.

Mi Xiaoran couldn't think of anyone else among her hundreds of staff members who could understand people's needs, be responsible, and have excellent professional skills like Zhang Zhanyuan. She couldn't help but secretly acknowledge Zhang Zhanyuan's abilities. She also had to admit that Ning Weimin really had something going for him when it came to menu innovation and talent selection; this guy had actually gotten ahead of her again.

Just as the menu was finalized, news came from the kitchen that a private room for six people on the third floor had become available.

If there are too many people, there won't be enough seats; if there are too few people, the minimum spending requirement of fifty yuan won't be met, which perfectly suits the needs of the Mi family.

As a result, the Mi family was able to enter two numbers early, and Zhang Zhanyuan immediately called over a waiter to guide them.

Mi Xiaoran walked up to the third floor and saw with her own eyes how quickly the cleaning staff worked, wiping tables, changing tableware, and ventilating and dusting in one go. Their efficiency in cleaning the private rooms far exceeded that of any of her stores.

She noticed that many of the people were older, but their diligence was something she had never seen in any other restaurant, even surpassing that of the young people at Alan Restaurant and Ajing Cantonese Cuisine.

This puzzled her somewhat; she wondered what kind of magic Ning Weimin had used to make these grassroots staff so diligent.

While they were pondering, the family had already entered the private room. The interior was not decorated with expensive and luxurious soft furnishings, but instead had a unique retro charm.

The four walls of blue bricks are simple and elegant, the light from the overhead chandelier is soft and not dazzling, and the walls are covered with old black and white photos.

The photos, taken during the Republic of China era, show the old storefront of Hongxinglou, a dumpling shop in its early days, and a banquet at the Eight Great Restaurants. These few dozen old photos, taken without much renovation budget, perfectly capture the profound atmosphere of the century-old establishment, creating a quiet and tasteful ambiance.

Not long after everyone was seated, a waiter brought over a plate of exquisite fruit, saying it was a complimentary dish from the restaurant, and apologized for the long wait.

The meticulous and thoughtful ironing earned praise from the elderly couple, Master Mi and his wife.

Moreover, since the order had already been placed downstairs, various signature dishes were served one after another in no time.

The whole braised pig's face is laid out next to the lotus leaf buns, stewed until it is soft and tender, with all the fat melted away, making it rich but not greasy, and even elderly people with poor teeth can bite it without any effort.

Roll it up with scallions and sweet bean sauce, and you'll be hooked in one bite. The taste is almost as good as Tianfuhao's braised pork knuckle.

Even the usually picky Mi Xiaoran had to admit that the taste was excellent after taking a bite, and it really was similar to eating spring pancakes.

The lychee shrimp balls are sweet and sour, with a flavor similar to a modified version of Kung Pao Chicken. They are refreshing and appetizing, and Aunt Mi couldn't put them down, eating them one after another.

When the grand finale, Peony Swallow Dish, was served, everyone at the table was immediately impressed.

The dish features shredded radish, which mimics bird's nest. After undergoing multiple processes to remove its astringency, it is soaked in slow-cooked broth, eliminating any fishy smell of radish and leaving only pure, fresh flavor.

The center of the plate was decorated with a lifelike peony carved from cake. Mi Xiaohui cheered loudly, praising the exquisite design as unique and extraordinary.

The fried milk served last had a crispy outer layer and a creamy, milky interior. Paired with a dish of condensed milk, the family's child, Zhao Enxia, ​​couldn't stop eating it, gripping his chopsticks.

When the waiter quietly approached to ask when the Eight Immortals Crossing the Sea dumplings would be served, Chef Mi, standing to the side, looked at the table full of delicious dishes and was already thinking about having a couple of drinks with him.

But he was used to being poor and was afraid that the prices of the drinks in the store would be too high, so he hesitated for a long time and quietly asked the waiter how much the cheapest liquor in the store cost.

Mi Xiaoran felt her face burning as she listened, feeling that her father's concern about the price was beneath him. She immediately raised her hand to stop him and ordered the waiter to bring a bottle of Moutai.

Aunt Mi quickly reached out to pull her away and try to stop her, but Mi Xiaoran was determined to let her father drink some good wine and enjoy himself.

To everyone's surprise, the waiter gently shook his head upon hearing this and patiently explained the restaurant's rules regarding drinks.

"I apologize to you gentlemen, but in order to support local wineries and to highlight the local flavor of Beijing's time-honored brands, our store now only sells Beijing-produced liquors and Polar Bear soda. Our two most premium baijiu brands are Zui Liu Xia and Yan Ling Chun."

In particular, the price of "Drunken Flowing Clouds" is 22 yuan, and "Spring in the Swallow Ridge" is 20 yuan.

Mi Xiaoran was stunned. She had thought that the price of drinks in the restaurant would at least double, but she never expected that the price of the two famous wines would be almost the same as that of the tobacco and liquor stores on the street.

If Hongxinglou were to maintain this price, it would only add one or two yuan per bottle at most, making it almost impossible to profit.

Unable to contain her surprise, she couldn't help but ask.

"Other restaurants sell drinks for double the price, how come you're selling them so cheaply? You can't possibly make any money, can you?"

However, the waiter's reply, delivered with a bow, was quite frank and his reasoning was clear.

"You may not know this, but this is a rule set by our boss. Our restaurant aims to serve the general public, and we make money through the hard work and skill of our kitchen staff. It's reasonable to earn some profit from the dishes. However, drinks are just accompaniments to meals, and it would be unfair to customers if we raised prices exorbitantly. Therefore, we only make a small profit on drinks. If customers bring their own drinks, we will not stop them, and we will not charge any service fees if they need us to run errands to buy them for them."

After hearing this, the Mi family couldn't help but praise Hongxinglou in unison, saying that Hongxinglou's actions were benevolent and righteous.

Only Mi Xiaoran felt a mix of emotions, unable to describe the feeling.

No one knew better than her that in the catering industry in the 1990s, alcoholic beverages were always the most lucrative source of profit for restaurants, and all the major restaurants relied on the premium pricing of alcoholic beverages to boost their revenue.

Ning Weimin, on the contrary, took the initiative to give up this huge profit. It's hard to say whether he was too honest or had other plans.

But at the same time, a faint sense of fear arose in my heart.

The other party caters to people's needs in every aspect, from service and dishes to pricing, and does everything to the extreme. My Cantonese restaurant, which mainly serves premium banquets, will probably have a hard time competing with it in the future.

Fortunately, upon further reflection, she found some comforting words for herself.

Hongxinglou's business model relies entirely on the skills of its master chefs and the personal relationships built up by its long-time waiters. There is no standardized production process, and the quality of front-of-house service depends entirely on the experience of its staff, making it impossible to replicate and expand on a large scale.

At most, we can open two or three more branches, but the scale is ultimately limited.

In contrast, we have the standardized pre-made dishes and unified service process promoted by Wang Dadong. We are not limited by the number of experienced chefs. In a short period of time, we can open branches all over the business districts of Beijing. Our customer base and expansion speed are on a completely different level. There is no need to be overly concerned.

After this self-reflection, the anxiety in my heart gradually dissipated.

She suppressed her complicated thoughts, picked up her chopsticks, and finally joined her family in savoring the layered and exquisite dishes before her.

She was truly conflicted at this moment. She still refused to openly praise him, but with each bite, her feelings of appreciation and admiration for Hongxinglou and Ning Weimin grew even stronger. (End of Chapter)