Siheyuan: Starting as a Chef Apprentice

The news soon spread throughout the store, and other customers began to check their own dishes, only to find that some customers also discovered that the vegetables were not fresh.

The news spread quickly in the local area as if it had wings.

People were talking about it on the streets: "Have you heard that Huanghekou Restaurant is using stale ingredients to start a price war? It's really a rip-off."

"Yeah, I can't eat at their restaurant anymore. Wang's restaurants are more reliable."

On the other hand, Wang's entire chain of restaurants, relying on the high quality they have always insisted on, has attracted a large number of customers who had left due to the damaged reputation of "Yellow River Mouth Restaurant".

Customers walked into Wang's All-Season Restaurant and chatted with each other while looking at the menu.

“This restaurant is still the best. The dishes are fresh and the taste is authentic.”

An old man said.

"Yeah, I went to Yellow River Mouth Restaurant before because it was cheap, but I ended up eating so much that I was really pissed.

It’s still reassuring here.”

A lady nearby echoed.

Wang Jianye saw more and more customers in the store, and he finally felt relieved.

He said to Chen Yu: "Thanks to everyone this time, we must keep it up.

We will continue to improve the quality of our dishes and services and not let our customers down.”

Chen Yu nodded and said, "Boss Wang, don't worry, everyone is very motivated."

In the turmoil caused by this price war, the reputation of "Yellow River Mouth Restaurant" plummeted sharply due to quality problems of food ingredients caused by blindly cutting prices; while Wang's entire series of restaurants successfully stabilized their foothold by actively responding and relying on quality and special services, and attracted more customers, further gaining a foothold in Dongying's catering market and laying a solid foundation for subsequent development.

……

Inside the "Yellow River Mouth Restaurant", the lights were dim and the once bustling lobby was now deserted. The waiters stood in the corner in twos and threes, listlessly. Occasionally, one or two customers came in, glanced around, and then left hesitantly.

The door of boss Zhang Dahai's office was closed and the room was filled with a strong smell of cigarettes. Zhang Dahai sat at his desk, slumped in his chair, his face so gloomy that it seemed as if water could drip out of it.

His eyes were bloodshot as he stared at the pile of cigarette butts in the ashtray in front of him, and his hands were tapping unconsciously on the table.

Recalling the previous failed price war, Zhang Dahai was filled with regret.

In order to compete with Wang's entire restaurant chain, he desperately lowered the prices of dishes and even launched a crazy "eat one, get one free" promotion.

Unexpectedly, in order to cut costs, the quality of purchased ingredients declined severely. Customers complained that the dishes were not fresh. Once the news spread, the reputation of "Yellow River Mouth Restaurant" plummeted instantly. The restaurant that was once crowded with customers is now deserted.

Zhang Dahai fiercely extinguished the cigarette in his hand and pressed the butt heavily into the ashtray. The cigarette butt collided with the wall of the ashtray, making a dull sound, as if it was also lamenting the current situation of the hotel.

He gritted his teeth and said to himself, "I can't just let it go like this, I have to find a way to turn things around!" Zhang Dahai paced back and forth in the office, and suddenly an idea flashed through his mind - invite the master of Shandong cuisine to come out.

He knew that in the Shandong cuisine circle, there was a highly respected Mr. Lin, who had superb cooking skills and rich experience. If he could be invited to come out, perhaps he could save the "Yellow River Mouth Restaurant."

Thinking of this, Zhang Dahai took action immediately.

Early the next morning, Zhang Dahai carefully selected a generous gift, dressed carefully, and went to Lin's home with a nervous mood.

Mr. Lin’s home is in a quiet community with a pleasant environment.

Zhang Dahai stood in front of the door, took a deep breath, raised his hand and knocked on the door.

After a while, the door slowly opened, and an energetic old man appeared at the door. It was Mr. Lin.

Zhang Dahai's face was full of smiles and his attitude was extremely sincere. He bowed slightly and said, "Hello, Mr. Lin! I am Zhang Dahai, the owner of 'Yellow River Mouth Restaurant'. I am taking the liberty of coming here today because I really have an important matter to ask of you."

Mr. Lin looked Zhang Dahai up and down, frowned slightly, and said, "Boss Zhang, I have been retired for many years. I don't know why you are looking for me?" Zhang Dahai quickly handed over the gift and said, "Mr. Lin, this is just a small gift, not a sign of respect.

My 'Huanghekou Restaurant' is in big trouble now, and I need your help! The market competition is fierce now, and our restaurant's business has plummeted. As long as you can help me develop new signature dishes, the price is not a problem, just open your mouth. "

Old Lin looked at Zhang Dahai with a hint of hesitation in his eyes.

He had already retired and was living a leisurely life, planting flowers and raising fish every day. He really didn't want to be involved in the disputes in the catering industry again.

But Zhang Dahai's sincere attitude moved him a little.

After thinking for a moment, Mr. Lin slowly said, "Boss Zhang, I haven't cooked for many years. My cooking skills are rusty now. I'm afraid I can't help you."

Upon hearing this, Zhang Dahai said hurriedly: "Mr. Lin, you are a leader in Shandong cuisine, your cooking skills must be no problem.

I know you are worried about not being able to do it well, but if you can't do it well, who else in Dongying can do it? Just think of this as giving our Shandong cuisine another chance to flourish, and also giving my restaurant a way out. "

When Mr. Lin heard this, he was moved. He indeed had a deep affection for Shandong cuisine and hoped that Shandong cuisine could continue to shine in Dongying.

Finally, Elder Lin nodded and said, "Okay, considering your sincerity, I will come out again.

However, let me be frank with you. I will do my best, but I cannot guarantee that I will satisfy you."

Zhang Dahai was overjoyed when he heard this, and quickly said, "Mr. Lin, thank you so much! As long as you are willing to help, it will definitely work."

After Mr. Lin moved into the "Yellow River Mouth Restaurant", he immediately devoted himself to the research and development of new dishes.

Early in the morning, just as the sky was getting light, Mr. Lin brought the chefs of "Yellow River Mouth Restaurant" to the largest seafood market in Dongying.

The market was already bustling with activity, with a wide variety of seafood on display and the stall owners' cries of hawking their wares.

Mr. Lin shuttled between the stalls, his eyes sharp as he carefully selected each Yellow River carp.

He squatted down, picked up a carp, and gently stroked the fish's body with his hand to feel its elasticity. He then turned over the fish's gills to check their color, muttering to himself, "The gills should be bright red, and the fish's body should be firm and elastic. Only then will it be a fresh and good fish."

The chef Xiao Li at the side could not help but ask: "Mr. Lin, is there any particularity about the size of the fish?" Mr. Lin stood up, patted the water off his hands, and said: "Of course there is a particularity. For this dish, we have to choose a super-large Yellow River carp, so that the fish meat is thick enough and tastes delicious.

If the fish is too lean, it will have no meat, and if it is too fat, it will be greasy. It has to be moderately fat and lean." After selecting the carp, Mr. Lin took the chefs to the seasoning area and carefully selected various spices.

He picked up a bag of star anise, put it under his nose and sniffed it, and said, "This star anise has a strong fragrance and is a good product.

When we make this dish, we cannot be careless about the quality of the spices. "

Back in the kitchen of "Yellow River Mouth Restaurant", Mr. Lin put on an apron and held a spatula in his hand. He instantly seemed like a different person, with his eyes full of concentration and confidence, as if he were a general commanding thousands of troops.

He shouted to his disciples who were around him, "Listen carefully, when preparing this carp, the gills and scales must be cleaned thoroughly. No scales can be left. The black membrane in the belly must also be scraped clean. This is related to the fishy smell of the fish. If it is not handled properly, the dish will be ruined."

The apprentices listened attentively, and cleaned each carp carefully without any sloppiness in their movements.

During the research and development process, Mr. Lin encountered a difficult problem - the preparation of the sauce.

He tried many recipes, but none of them achieved the desired effect.

Old Lin sat in the corner of the kitchen, brows furrowed, looking at the pile of seasonings in front of him, lost in thought.

At this time, assistant Xiao Chen came over and said cautiously: "Mr. Lin, how about we try adding some tangerine peel? I heard that tangerine peel can remove the fishy smell and increase the fragrance."

Elder Lin's eyes lit up and he said, "Yes, why didn't I think of that! Xiao Chen, your idea is good, let's try it."

After countless attempts and adjustments, Mr. Lin’s special sauce was finally successfully prepared.

It contains more than a dozen spices and is simmered slowly over low heat in a large iron pot. The aroma gradually fills the entire kitchen.

The chefs gathered around the pot, smelling the rich aroma, and exclaimed: "Mr. Lin, this sauce is so fragrant, this dish will definitely be a success!" When frying the fish, Mr. Lin demonstrated it himself.

He put the cleaned carp into the hot oil pan. With the sound of "sizzling", the fish body slowly turned golden yellow.

While frying the fish, Mr. Lin said to his disciples: "When frying fish, the fire should not be too big. Fry it slowly over a low fire. This way, the fish can be fried to its full fragrance without burning it."

After the fish is fried, pour in the sauce and simmer.

During the stewing process, Mr. Lin held a spoon and continuously poured sauce on the fish to allow the flavor to fully penetrate.

He explained to his apprentices: "The process of pouring sauce is very important. It allows every part of the fish to be flavored and taste good."

After more than ten days of repeated experiments, the "Secret Yellow River Carp King" was finally born.

After being taken out of the pot, the carp has a bright red color and a fragrant aroma. The sauce on the fish is thick and has an attractive luster.

Mr. Lin brought the fish out of the kitchen and placed it on the display stand in the lobby. Employees of the "Yellow River Mouth Restaurant" gathered around him and exclaimed: "Mr. Lin, this fish is so beautiful, it looks delicious!" The "Yellow River Mouth Restaurant" immediately started promoting it.

A large poster was posted at the entrance of the store, with an attractively colored "Secretly Recipe of the Yellow River Giant Carp King" on it, and next to it was written "Exclusive secret recipe of a Shandong cuisine master, making a stunning debut."

The waiters stood at the door and enthusiastically introduced to passers-by: "Come and try our newly launched 'Secretly Recipe Yellow River Carp King'. It is cooked by a Shandong cuisine master and the taste is amazing! If it doesn't taste good, it's free!" All of a sudden, diners heard the news and came to try it.

The restaurant became lively again and the lobby was full of customers.

The waiters were busy shuttling between the tables serving the dishes.

A waiter brought the "Secretly Made Yellow River Carp King" to the table and said, "Ladies and gentlemen, this is our newly launched 'Secretly Made Yellow River Carp King'. Please enjoy it."

The diners couldn't wait to pick up their chopsticks and discuss as they tasted the fish: "This fish tastes really different, the sauce is very fragrant, the fish meat is very tender and melts in your mouth."

"Yes, it's worthy of being the work of a Shandong cuisine master. The cooking skills are really different."

Hearing the customers' praise, Zhang Dahai stood aside with a long-lost smile on his face.

But he also knew that this was only a temporary victory, and that he would need to continue working hard if he wanted to truly gain a foothold in the competition.

……

In all Wang's restaurants, the kitchen is steaming hot and the sounds of pots and pans colliding are endless. The chefs are busy and orderly, each doing their job.

As soon as Master Li turned away from the stove, a waiter came running over and said anxiously, "Master Li, I heard that 'Yellow River Mouth Restaurant' invited a Shandong cuisine master to come up with a new signature dish called 'Secretly Recipe Yellow River King Carp'. It's very popular recently and many customers are attracted to it."

Upon hearing this, Chef Li frowned slightly and subconsciously knocked the spoon on the edge of the pot. Then he strode to the center of the kitchen, cleared his throat, and shouted to the busy chef team: "Everyone stop! Huanghekou Restaurant has launched new dishes, and we can't fall behind.

We have to take advantage of Dongying's unique seafood and come up with a more outstanding dish to bring customers back!" The chefs stopped what they were doing and gathered around, their eyes full of determination and expectation.

At dawn the next day, when the sky was just beginning to turn pale, Master Li and the chefs rushed to the largest seafood dock in Dongying.

The dock was already bustling with activity. The sea breeze, carrying a salty smell, blew in your face. Porters were carrying boxes of seafood in a hurry, and their shouts and the sound of the waves were intertwined.

Fishing boats have just docked, and the decks are filled with freshly caught seafood.

Master Li moved among the bustling crowd, his eyes fixed on the seafood.

He stopped in front of a stall where the crabs were looking very fresh with their claws and teeth bared.

Master Li bent down, reached out and grabbed a fat crab. The crab struggled hard in his hands, waving its claws vigorously.

Master Li turned to Chef Xiao Zhang and said, "See? The crabs have to be alive and kicking so that the meat is firm and sweet.

For this dish, the quality of the seafood is the key. If the ingredients are not fresh, the taste of the dish will be far from good.”

Xiao Zhang nodded quickly, staring at the crabs, carefully observing Master Li's selection movements.

Master Li picked up another shrimp and gently pinched the shrimp body to feel the elasticity of the shrimp meat. As he picked, he said to the chefs: "When choosing shrimp, you have to choose the ones with a firm body and a translucent shell. This means the shrimp is fresh enough."

Back in the hotel kitchen, everyone sat around a large table covered with various ingredients, paper and pens.

The young chef Xiao Wang scratched his head and spoke first: "Master, I'm thinking, let's stew all these seafood together, what do you think? One pot of freshness will definitely be tasty!" (End of this chapter)