Siheyuan: Starting as a Chef Apprentice

Chapter 537

Another dish, "Organic Lamb Casserole", is to cut the organic lamb into even-sized pieces, blanch it in a pot to remove the fishy smell, and then stew it in a casserole with onions, carrots, potatoes and other vegetables.

During the stewing process, Chinese spices such as star anise, cinnamon, bay leaves and French rosemary and thyme are added to make the lamb stew fragrant. The long stewing makes the lamb extremely soft and melts in the mouth. Every bite is full of rich meaty aroma and the unique flavor of spices.

Once these organic meat dishes were launched, despite their relatively high prices, they still attracted many customers who pursued a high quality of life.

In restaurants, you can often see this scene: well-dressed and elegant customers sit around the dining table. When the "organic steak with Chinese and French mixed sauce" is brought to the table by the waiter, their eyes are instantly attracted.

A man leaned forward slightly and carefully observed the steak on the plate. He picked up the knife and fork, gently cut off a small piece and put it into his mouth. He chewed slowly, and then a satisfied look appeared on his face. He said:

“The taste of this steak is amazing! Organic steak is different, the meat is tender and juicy, and the taste of the Chinese-French mixed sauce is very unique. It has the delicacy of French cuisine and the rich Chinese flavor. It is really a pleasure.” The ladies at the table also nodded in agreement and praised the dish highly.

However, in terms of seafood supply, Germany is located in the interior of Europe and is not a traditional seafood producing area. Although it is surrounded by the North Sea and the Baltic Sea, some special seafood resources are relatively scarce and still need to be imported from other countries. In order to ensure the freshness and stability of the seafood supply, Wang Jianye decided to personally lead the procurement team on an overseas inspection, with the first stop being France and the Netherlands, countries with rich seafood resources.

French seafood wholesale markets, such as the fish market in Marseille, are large and bustling. In the early morning, when the first rays of sunlight shine on the port, fishing boats loaded with all kinds of seafood come to the shore one after another.

At the dock, fishermen were busy unloading fresh catches. All kinds of fish, shrimps, crabs and shellfish shone silver in the sun, exuding the breath of the sea. In the market, stalls were next to each other, and the dazzling array of seafood was dazzling. Oysters were big and plump, with mud and sand from the sea still on their shells; lobsters waved their huge claws, full of energy; there were many varieties of marine fish, and the gills of fresh fish were bright red.

Wang Jianye and his purchasing team shuttled through the bustling market and negotiated with local large seafood suppliers. They carefully asked each supplier about key information such as product sources, fishing methods, preservation measures, and logistics and distribution capabilities. A supplier with rich experience and a good reputation caught their attention.

The supplier has its own fleet of fishing boats, able to catch fresh seafood as soon as it is caught and transport it back to port quickly.

In terms of preservation technology, they use advanced low-temperature preservation and refrigeration technology to maximize the freshness and taste of seafood. In addition, the supplier also has an efficient logistics distribution system and cooperates with many internationally renowned logistics companies to ensure that seafood is delivered to customers around the world in the shortest time.

After several rounds of in-depth negotiations, Wang's All-Season Restaurant successfully established a long-term cooperative relationship with this French supplier. According to the agreement, the supplier will ship fresh seafood to Germany by refrigerated trucks every week according to the restaurant's order requirements, ensuring that the quality of the seafood is not affected during transportation.

At the same time, the procurement team also visited the seafood wholesale market in the Netherlands, which is famous for its abundant North Sea seafood resources and unique trading methods.

At the fish market in Amsterdam, the purchasing team saw a large number of North Sea specialty seafood such as herring, cod, flounder, etc. The trading method here is very interesting. Buyers and sellers bargain loudly in the bustling market. Once a deal is reached, the seafood handover and transportation arrangements are completed quickly.

In the Netherlands, the purchasing team also found several suitable suppliers and established cooperative relationships with them. These suppliers have unique technologies in seafood processing and packaging, which can make seafood cleaner and more tidy for the restaurant kitchen to use.

In addition to cooperating with large suppliers, in order to reduce procurement costs and obtain some unique ingredients, restaurants have also begun to try to cooperate with some small suppliers. Although these small suppliers are small in scale, they focus on the supply of a certain type of special ingredients and can often provide some precious ingredients that are difficult to find in large markets.

For example, a small supplier specializing in wild mushrooms has attracted the attention of the hotel. This supplier is located in the Black Forest region of Germany, where the forest environment is unique and breeds rich and diverse wild mushroom resources. The supplier's staff goes deep into the forest every morning and carefully picks the precious mushrooms such as boletus and chanterelles that have just emerged with their rich experience and keen observation.

When these wild mushrooms were delivered to the restaurant, the chefs were overjoyed. The porcini mushrooms were sturdy in appearance, with thick caps and a strong earthy aroma; the chanterelles were golden in color, like a small piece of solidified chicken fat, and had a fresh and smooth taste.

Chefs skillfully use these wild mushrooms in dishes, such as "Wild Mushroom Risotto". The wild mushrooms are first fried in butter to bring out the aroma, and then stewed with rice. Appropriate amounts of butter, Parmesan cheese and herbs are added. The cooked risotto is fragrant, and each grain of rice is covered with the freshness of the mushrooms and the mellowness of the cream, with a rich taste and distinct layers.

……

In view of the successful operation of the Berlin and Hamburg branches, Wang Jianye had a more ambitious vision in his heart and began to carefully plan a long-term plan to further expand branches in other cities in Germany.

Knowing that this decision was related to the future direction, prosperity and decline of the hotel, he did not dare to slack off. He quickly organized a professional market research team to carry out comprehensive and detailed market analysis and evaluation work in many cities in Germany.

The members of the market research team are like a group of tireless business explorers. They travel tirelessly between major cities in Germany, collecting all kinds of data and information, and deeply analyzing the unique charm and business potential of each city.

They carefully consider the population size of the city, because it is directly related to the size of the potential consumer group; they carefully study the level of economic development to judge the consumption capacity and willingness of local residents; they meticulously analyze the saturation of the catering market and explore the market gaps that have not yet been fully explored;

Closely monitor consumers' acceptance of Chinese-French fusion cuisine and predict the market response after the launch of new products. Every piece of data is like a precious treasure fragment, which they carefully collect, organize and analyze in order to piece together a complete and clear market blueprint. After a long and in-depth research journey, their eyes finally focused on two charming cities in Germany - the industrial city of Munich and the cultural city of Cologne. Munich, the economic engine of southern Germany, is like a shining commercial pearl, emitting dazzling light.

Its huge population base has given birth to a large consumer group, while the relatively high level of economic development has endowed local residents with strong consumption power and an unremitting pursuit of high-quality life.

Here, food is not only a necessity to satisfy appetite, but also a life attitude and cultural symbol. Residents are almost obsessed with food and have very demanding requirements on the quality, taste and innovation of dishes. This undoubtedly provides fertile market soil and severe challenges for the entry of Wang's full range of hotels.

Cologne, an ancient city with a thousand-year history and culture, with its world-famous Cologne Cathedral as its core, attracts tourists from all over the world.

The cathedral's towering spires and colorful stained glass attract countless tourists like a magnet, making it one of the pilgrimage sites for cultural lovers around the world.

In the tourist area surrounding the cathedral, there are crowds of people and it is bustling. The demand for catering market is booming, like an inexhaustible treasure waiting for knowledgeable people to come and explore.

During the preparation for the Munich branch, Wang Jianye fully absorbed the successful experience of the previous branches in Berlin and Hamburg. Like a wise navigator, he skillfully adjusted the course in the familiar commercial ocean, while boldly combining the local cultural characteristics of Munich and making a series of unique innovative attempts.

The location of the branch was like a carefully planned strategic layout, and it was finally decided to be in the core area of ​​the downtown commercial district. There are tall buildings everywhere, surrounded by modern office buildings, and busy white-collar workers shuttle between them, forming a stable and high-end business customer base;

Fashionable shopping malls are bustling with people. While consumers are pursuing fashion trends, they also have a strong demand for delicious food; high-end residential areas provide restaurants with potential customer groups for family gatherings and casual dining.

More importantly, the area's extensive transportation network, convenient public transportation and ample parking spaces allow customers to arrive easily, and the huge flow of people is like a rushing river, laying a solid foundation for the hotel's prosperity.

Stepping into the Munich branch that is being prepared is like stepping into a fantasy world of food that integrates multiple cultures. The decoration style not only continues the classic concept of the fusion of Chinese and French elements and the complementation of local characteristics, but also ingeniously incorporates the famous beer culture elements of Munich, making it unique.

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In a prominent position in the restaurant, a small beer brewing display area is carefully set up, like a miniature beer culture museum. In the display area, traditional German beer brewing equipment is neatly arranged, the copper brewing pot shines with an ancient luster under the light, and the wooden stirring rod seems to still have the handprints of the former brewer.

On the display stand nearby, various beer brewing raw materials, such as malt, hops, yeast, etc., are placed, allowing people to understand the secrets of German beer brewing at a glance. On the wall, exquisite pictures vividly show the historical changes of German beer brewing, from ancient monastery breweries to modern large-scale beer factories. Each picture tells the profound inheritance of beer culture in this land.

In addition, there are some decorations related to beer culture, such as beer mug-shaped pendants, beer trademark puzzles, etc. These details all exude a strong beer culture atmosphere, allowing customers to immerse themselves in Munich's long history of beer culture while tasting delicious food.

In terms of dish development, it is a feast of gourmet innovation. In addition to carefully retaining the classic Chinese-French fusion dishes that are loved by customers, the chef team has conducted in-depth research on the dietary preferences of local residents in Munich, cleverly combining the local people's unique love for beer and meat, and launched a series of mouth-watering special dishes.

Among them, "Beer stewed beef with Chinese noodles" is a must-try. The chefs use the best local beef, which is tender, juicy and has clear texture.

First, cut the beef into even-sized chunks and fry them in a pan until the surface is slightly golden, locking in the gravy. Then, pour in Munich’s local beer, which will instantly roll in the pan, making a sizzling sound, white foam rising like snowflakes, and a rich wheat aroma filling the entire kitchen.

Add vegetables such as onions, carrots, celery and various spices such as thyme and bay leaves, and simmer over low heat for several hours. Let the beef gradually become tender and tasty in the gentle embrace of beer, and every fiber is full of the mellow aroma of beer.

On the other side, the Chinese noodles were cooked in boiling water, drained and placed in a bowl. The stewed beer beef, including the soup and meat, was poured over the noodles. The beef soup quickly penetrated into the noodles like a rich golden torrent.

When customers taste the dish, they first feel the softness of the beef and the unique flavor of beer blending in their mouths, followed by the smoothness and chewiness of the Chinese noodles. The noodles have absorbed the rich flavor of the beef broth, and the taste is as rich as a wonderful symphony, playing a beautiful melody between the taste buds.

The "Chinese-French Sausage Platter" also attracted much attention. The chefs carefully selected the local specialty sausages of Munich, which were of different thicknesses and attractive colors. Some exuded a strong smoky flavor, while others were full of the unique aroma of spices. The sausages were grilled on the grill, and gradually became golden and crispy under the licking of the flames. The fat sizzled and dripped on the charcoal fire, emitting waves of tempting aroma.

The grilled sausages are neatly placed on the plate, paired with special Chinese sauces such as sweet noodle sauce, garlic chili sauce, etc., as well as refreshing side dishes such as lettuce, cucumber, tomato, etc. Customers can dip the grilled sausages in the sauces and wrap them in the side dishes according to their own taste preferences.

When you take a bite, the crispiness of the grilled sausage and the unique flavor of the Chinese sauce collide with each other, and the freshness of the side dishes perfectly neutralizes the greasiness, bringing customers a new taste experience, like a food adventure across borders.

At the same time, the preparations for the Cologne branch were also progressing intensively, like a tense and orderly battle. The location was located in the tourist area near the Cologne Cathedral, where there were many tourists and bustling crowds.

(End of this chapter)