Siheyuan: Starting as a Chef Apprentice

After the competition, Chef Li interacted with other chefs.

A tall chef asked curiously: "What special cooking techniques do you have? We pay more attention to the precise control of the heat."

Chef Li said: “When we cook seafood here, we like to use local special sauces to highlight the freshness of the seafood.

For example, one of our homemade sauces is made with more than a dozen seasonings, and the customer feedback is very good.

What about you?" Another chef said excitedly: "We are good at portion dishes and can create very special tastes.

For example, we use molecular technology to transform juice into the form of caviar, which customers find novel and interesting.”

Master Li's eyes lit up: "This is quite interesting, we can communicate more and learn from each other in the future.

We are also thinking about making further breakthroughs in dish innovation.”

After returning to the restaurant, Chef Li did not even take a rest and immediately called a meeting of the chef team.

In the conference room, Master Li stood in front of everyone and said excitedly: "I learned a lot from this exchange competition.

We can study their molecular cooking technology, maybe we can use it in our dish innovation.

For example, for our braised pork with peaches, we will see if we can use molecular cooking methods to make the peach flavor more unique and bring a new experience to customers.”

The chefs nodded one after another, their eyes filled with eagerness to try.

A young chef said impatiently: "Master Li, I think it's feasible. Let's try it quickly."

So the chefs immediately took action and began to try new cooking methods.

They were busy in the kitchen preparing ingredients and discussing various possibilities.

Some people suggested that peach juice could be converted into a gel through molecular technology and wrapped around the braised pork; others suggested making the peaches into a foamy state and serving it next to the braised pork.

Everyone was talking at once, full of creativity.

After a series of brand promotion and industry exchange activities, the position of Wang's entire hotel chain in Weifang has become increasingly solid.

In the local catering industry, everyone gives a thumbs up when talking about Wang's entire line of restaurants.

Wang Jianye stood at the entrance of the restaurant, watching the customers coming in and out, and said to Chen Yu, "Xiao Chen, we are taking each step steadily.

But we still have to keep working hard and move towards higher goals.

The market competition is fierce, and we cannot afford to slack off. "

Chen Yu said firmly: "Boss Wang, don't worry, I will work with everyone to make the restaurant better.

Recently I have been researching new marketing strategies to further expand the influence of our hotel.”

……

After achieving brilliant success in Weifang, Wang Jianye stood on the terrace of the Weifang headquarters, looking at the bustling streets in the distance, planning the next business layout in his mind.

His sharp eyes, like a falcon locking onto its prey, were fixed on Dongying, a land full of potential.

In the mid-1990s, Dongying was bustling with activity due to the booming oil industry.

Urban construction is changing with each passing day, high-rise buildings are springing up like mushrooms after a spring rain, and wide asphalt roads are constantly extending.

With the prosperity of the oil industry, a large number of people poured into the city, causing the catering market to flourish.

The food here is mainly Shandong cuisine, and several local old restaurants have dominated the market with their reputation and unique flavors accumulated over the years.

Wang Jianye, along with Chen Yu and Master Li, embarked on an inspection trip to Dongying.

The three of them shuttled through the streets and alleys of Dongying, like industrious bees busy among the flowers.

Wang Jianye was wearing a neat suit. Although he looked a little busy, he was still energetic. His eyes were keenly capturing every move of the pedestrians on the street.

Chen Yu wore a pair of black-framed glasses and held a notebook in his hand, recording the information he observed from time to time.

Master Li was wearing a simple coat, his eyes revealing his concentration and persistence in food.

In a busy market, people come and go, and the sounds of hawking and bargaining are intertwined.

Chen Yu suddenly stopped and pointed at a traditional Shandong restaurant and said, "Mr. Wang, look at that restaurant."

There was a long queue in front of the Shandong restaurant, and the customers' faces were filled with anticipation.

Chen Yu went on to say: "It seems that Dongying people have a high degree of recognition of traditional food. If we want to open up the market here, we must cleverly incorporate Shandong cuisine elements into fusion dishes."

Wang Jianye nodded slightly, his eyes fell on the people in line, and said: "Well, traditional cuisine has its roots, we must respect it, and we must also cleverly integrate and innovate it."

Master Li also echoed: "Yes, this is the only way to capture the appetite of the locals."

Master Li plunged into the local vegetable and seafood markets.

In the vegetable market, all kinds of fresh vegetables are neatly arranged and the vegetable vendors are shouting enthusiastically.

Master Li shuttled between the stalls, carefully observing each ingredient.

When he arrived at the seafood market, a strong fishy smell hit him in the face, but it did not affect Master Li's interest at all.

He looked at the lively fish, shrimps and crabs on the stall, his eyes shining: "With so many fresh seafood, we can use them to develop new dishes."

As he spoke, he picked up a Bohai prawn, looked at it carefully, and chatted with the stall owner about the shrimp's origin and fishing time.

Wang Jianye and Chen Yu followed behind, looking at Master Li's focused expression, and their hearts were full of anticipation for the future dishes.

After several days of in-depth research, the three of them returned to Weifang, and Wang Jianye immediately began to prepare for the Dongying branch.

He sat in his office, the table in front of him piled with information and drawings about the DY market.

"Chen Yu, we need to hurry up and select a location for the store. We need to choose a place with a large flow of people and a strong commercial atmosphere."

Wang Jianye said to Chen Yu.

Chen Yu pushed his glasses and replied, "Boss Wang, I have already selected several places. The commercial street in the center of DY is in a good location. There are office buildings and shopping malls around it, and it has a rich source of customers."

Wang Jianye nodded and said, "Okay, let's choose that place and rent the store as soon as possible."

……

Soon, Wang Jianye and Chen Yu successfully rented a spacious store on the commercial street in the center of DY City.

The store is located in a prime location on the commercial street, surrounded by people coming and going, very lively, with shops next to each other, selling clothes, small accessories, and various snack stalls, shouting one after another. The decoration work of the store was then carried out in full swing.

Wang Jianye did not dare to be careless at all. He personally stayed at the decoration site and paid attention to every detail.

The scene was bustling with activity, and the workers were all busy.

Some workers were bent over, carrying bags of cement, walking hurriedly with flushed faces; others were standing on high scaffolding, carefully building the framework, hammering non-stop with the sound of clanging hammers in their hands.

Wang Jianye paced back and forth in the store, his eyes like searchlights, not missing any corner.

He walked up to Lao Li, the foreman in charge of the renovation, patted Lao Li on the shoulder, and said seriously: "Lao Li, the style of our store must be modern and fashionable, and it must also incorporate elements of Dongying's oil culture. When customers come in, they will feel like they have fallen into Dongying's unique culture."

As he spoke, he walked to a wall and pointed, "Look at this wall. When the time comes, hang some paintings depicting oil extraction scenes. Our Dongying oil industry is so developed, these paintings will definitely attract customers' attention.

Over there, some creative decorations are made from waste from oil pipelines, which are both environmentally friendly and unique. "

Old Li nodded and took out a small notebook to write down quickly: "Boss Wang, don't worry, we will definitely do as you say.

But this oil pipeline waste is not easy to find."

Wang Jianye frowned, thought for a moment and said, "I'll figure out a way to deal with this, and you guys just proceed with the construction as planned.

If you encounter any problems, feel free to tell me.”

However, their high-profile move soon attracted the attention of the local old restaurant "Yellow River Mouth Restaurant".

The storefront of "Huanghekou Restaurant" is antique, with two big red lanterns hanging at the door and the inside of the store filled with traditional calligraphy and paintings. As soon as you enter, the strong atmosphere of Shandong cuisine culture hits you in the face.

The boss Zhang Dahai was sitting in his slightly old office, crossing his legs and smoking a cigarette.

At this time, his right-hand man Xiao Liu rushed in, panting and said, "Boss Zhang, it's bad. I heard that there is a restaurant called Wang's All-inclusive Restaurant that is going to open a store in Dongying. It's on the downtown commercial street and they are renovating it now."

When Zhang Dahai heard this, the smile on his face disappeared instantly, his brows furrowed into the shape of a "川" character, and he pressed the cigarette butt in his hand into the ashtray, muttering, "This foreign restaurant really dares to come and make trouble on our turf. It won't be easy to get a piece of the pie if they want to."

He stood up, walked around the office a few times, and then said to Xiao Liu: "Xiao Liu, call everyone to the conference room for a meeting."

After a while, employees walked into the conference room one after another. Everyone looked at each other, not knowing what was going on.

Zhang Dahai walked in with a serious face, cleared his throat and said, "As everyone knows, there is a foreign restaurant that wants to open a store in Dongying, which is a big challenge for us.

From now on, we have to find a way to retain our customers.

During breakfast time, soy milk is provided to customers free of charge. This soy milk must be thick and must not be fuzzy.

For lunch and dinner, we will offer family packages with more favorable prices and provide more levels to meet the needs of different people.

Everyone, please cheer up and don't let others look down on our 'Yellow River Mouth Restaurant'."

A young waiter asked in a low voice: "Boss Zhang, what if other restaurants have good food and affordable prices?" Zhang Dahai glared at him and said: "Our restaurant has been open in Dongying for so many years, relying on authentic Shandong cuisine, which is our signature.

They are new here, how can they compete with us? If we can provide good service and promote our special dishes, I don't believe we can let them take our business away."

The employees nodded and said in unison that they would do their best.

On the eve of the opening, employees of all Wang's hotels were as busy as ants on a hot pan.

In the kitchen, Chef Li and his team of chefs are developing new dishes day and night.

The chopping board was filled with all kinds of ingredients, including lively fish and shrimps just purchased from the local seafood market in Dongying, as well as fresh and tender vegetables, and a pile of traditional Shandong cuisine seasonings next to them.

Master Li was holding a kitchen knife and cutting the fish skillfully. As he was cutting, he said to the chefs beside him: "We need to combine Dongying's special ingredients with Shandong cuisine cooking techniques.

Take the 'Yellow River Mouth Fresh Fish Soup' for example. The fish must be fried first. Remember, it must be fried until both sides are golden brown, so that the soup will be fragrant.

After frying, add the onion, ginger and garlic and stir-fry until fragrant, then pour in hot water and simmer over low heat for a long enough time so that the soup will be thick, white and delicious. "

A young chef scratched his head and asked, "Master Li, how deep should the fish be fried to be considered golden?" Master Li glanced at him and said, "Look, just like this, when both sides turn golden brown with a bit of burnt aroma, don't overfry it, or the fish will be overcooked."

On the other side, the chefs responsible for making "Braised Bohai Prawns with Dongying Pot Cakes" were also making preparations intensively.

They first cut off the antennae of the Bohai prawns, and then carefully pick out the shrimp thread with a toothpick.

A chef put the processed prawns into the pot. Suddenly, the pot made a sizzling sound and oil splashed everywhere.

He stir-fried it skillfully, and then added a special sauce that was carefully prepared by Master Li and his team, and the aroma spread immediately.

After simmering for a while, the prawns become bright red and fragrant.

On the table next to them were freshly baked Dongying pot cakes with a crispy crust and a fragrant wheat aroma.

On the opening day, the weather was nice and the sun was shining brightly.

The front of Wang's All-Season Hotel was filled with flower baskets, red, yellow, purple, colorful and very festive.

The employees were dressed in neat uniforms, standing at the door with warm smiles on their faces, shouting in unison: "Welcome!" The decoration style inside the store is very unique.

The combination of paintings of oil extraction and modern lamps is not at all inconsistent, but rather complements each other.

The decorations made from waste materials from oil pipelines, some of which look like abstract works of art and some like practical ornaments, attract customers' attention.

Customers walked into the store one after another and started talking as soon as they entered.

"Wow, this store is decorated in a very unique way. It has a modern feel, and you can feel the culture of Dongying. Not bad."

A stylishly dressed middle-aged woman said.

The waiter was quick to guide the customer to his seat and handed him the menu.

Customers' eyes lit up as they looked at the featured fusion dishes on the menu.

"This 'Fresh Fish Soup from the Yellow River Mouth' sounds good. I'll give you one serving."

A young guy said.

After a while, delicious dishes were served on the table.

"This 'Yellow River Mouth Fresh Fish Soup' tastes really good. The soup is fresh and delicious, and the fish is very tender. The chef's cooking skills are good."

After tasting it, an old man gave a thumbs up.

But the "Yellow River Mouth Restaurant" was not to be outdone.

They put up a large poster at the door, with their signature Shandong dishes printed on it, such as sweet and sour carp, scallion-fried sea cucumber, etc., and information about the discounted meal was also written next to it. (End of this chapter)