Siheyuan: Starting as a Chef Apprentice

In the restaurant, guests enjoyed delicious seafood while exchanging business experiences.

The atmosphere was warm and harmonious.

Outside the store, the sun shines on the street, and the scene is peaceful.

The entrance of Wang's branch was bustling with people coming and going.

After this incident, Wang Jianye and his team are more convinced that as long as they adhere to the concept of honest business operations, they can remain invincible in the fierce market competition no matter how great the difficulties are.

In the following days, Wang Jianye was not satisfied with the status quo.

He knows very well that the catering industry is like sailing against the current, and if you don't move forward, you will fall behind.

While business continues to be booming, he remains vigilant and keeps a close eye on market changes and customer needs.

“Although we have many customers now, we cannot be complacent and must constantly improve ourselves in order to gain a long-term foothold in this highly competitive market.”

Wang Jianye said this to everyone seriously at a team meeting.

So he led the team to continuously explore new dish development.

In the kitchen, you can often see chefs gathered together to discuss new food combinations and cooking methods.

"Boss Wang, I think we can try using Qingdao's local special seasonings to add some different flavors to traditional seafood dishes."

Chef Lao Zhang put forward his own ideas.

Wang Jianye's eyes lit up: "This is a good idea! We can give it a try, maybe it can bring new surprises to customers."

After many experiments, a "new-style seafood stew" that incorporates Qingdao's local specialties was born.

As soon as this dish was launched, it was immediately welcomed by customers.

The fresh seafood paired with unique seasoning has a rich taste that is unforgettable.

"Your new dish is so delicious! It has the freshness of seafood and the unique flavor of local seasoning. It's really creative!" An old customer praised it.

With the continuous introduction of new dishes, the menu of Wang's branches is becoming more and more abundant.

In order to meet the needs of different customers, Wang Jianye also launched a customized menu service.

Customers can customize their own exclusive packages based on their taste preferences, budget and special dietary requirements.

"Boss Wang, a few of my friends are coming to Qingdao. They prefer lighter flavors. Can you help design a set meal for them?" a customer called to inquire.

Wang Jianye replied enthusiastically: "Of course! Don't worry, we will definitely arrange the dishes according to your friends' taste requirements and ensure that they are satisfied."

In terms of service, Wang Jianye did not relax at all.

He focuses on employee training to improve their service awareness and professional skills.

Every employee is required to greet every customer with the most enthusiastic and thoughtful attitude.

“When customers come in, you must smile and greet them proactively.

During the service process, we should pay attention to customers' needs in a timely manner and make them feel at home."

Wang Jianye often teaches his employees in this way.

One day, a customer came to the store with her child.

My child is a picky eater and is not very interested in many seafoods.

After the waiter Xiao Zhang found out, he took the initiative to communicate with the customer: "Hello, your child is not very interested in seafood. We have some home-cooked dishes suitable for children, such as vegetable pancakes and egg custard. Would you like to give your child one portion?" The customer said gratefully: "That's great, thank you for being so thoughtful."

Xiao Zhang smiled and responded: "This is what we should do. I hope the children will like it."

With the continuous improvement of service quality, the reputation of Wang’s branch is getting better and better.

Customers come here not only for the delicious food, but also for the high-quality service atmosphere.

“This restaurant has delicious food and good service.

I feel very comfortable every time I come here, and I will come here often in the future.”

commented one regular customer.

In the Internet age, Wang Jianye also makes full use of the power of the Internet to promote his store.

He assigned someone to operate the store's social media account, regularly posting exquisite pictures of dishes, interesting in-store videos and real reviews from customers.

"Come and take a look at the new dishes at Wang's branch, each one is mouth-watering!" A social media post from the store attracted a lot of attention and likes from netizens.

After seeing this, many netizens left comments: "Just looking at it makes me want to eat it!" "This dish looks so tempting, I must try it if I have the chance."

Through the spread of the Internet, Wang's branches have become more and more well-known, attracting more tourists from all over the country and even the world.

……

#The flavor of Lianyungang counterattacks In the mid-1990s, Lianyungang Xinpu Street was a street full of fireworks, with shops lined up on the street and a wide variety of signs.

The early morning sun shines on the stone road, casting mottled shadows.

Wang Jianye stood at the door of his newly opened branch, looking at the brand new yet slightly deserted sign, his heart full of longing and anxiety.

This branch carries Wang Jianye’s dream and specializes in Xuzhou specialty dishes.

The store entrance is not big, and the interior decoration is simple and tidy. There are more than a dozen square tables, and some small ornaments with Xuzhou characteristics are displayed against the wall, trying to create a strong hometown atmosphere.

However, Wang Jianye soon discovered that the reality was far more severe than he had imagined.

Lianyungang, this beautiful coastal city, the local seafood cuisine has long been deeply rooted in people's hearts, like a big tree with tangled roots.

In local restaurants, the fresh aroma of seafood permeates every corner. Diners have a special liking for those fresh fish, shrimps and shellfish, and they talk about them with great enthusiasm.

As for the Xuzhou flavor brought by Wang Jianye, most of them just cast a curious glance and then hurried past.

The days after the branch opened were deserted.

The waiters in the store had nothing to do, looking at the empty tables and chairs with a look of loneliness on their faces.

Wang Jianye often paced in the store with a frown on his face, secretly worried in his heart: "Why could this happen? Xuzhou cuisine tastes obviously very good, so why can't it attract local diners?" The "Haizhou Old Restaurant" next door is a well-known local seafood restaurant.

It is crowded and bustling here every day.

The boss, Li Dahai, is slightly plump, with a round belly, and always has a smug look on his face.

Seeing that Wang Jianye's branch was doing poorly, he couldn't help but feel contemptuous and often spread rumors to others: "Humph, foreign cuisine has no place in Hong Kong City. They don't even look at where we are and they still want to use those weird cuisines to steal business. They are simply overestimating their own abilities!" When Wang Jianye heard this, he felt angry and resentful, but he also secretly held back his energy: "I just don't believe that Xuzhou cuisine has no chance here!" On a sultry afternoon, Wang Jianye sat in the store, looking at the few customers and fell into deep thought.

Suddenly, he had an idea and recalled a phenomenon he had observed in the past few days: although Lianyungang people prefer seafood, they are also particularly fond of soy products and often pair the two together. "Maybe starting from this aspect, we can find a breakthrough."

Wang Jianye stood up, a glimmer of hope ignited in his heart.

He immediately called together the chef team and went to the small kitchen.

In the kitchen, various ingredients and cooking utensils were placed, and the air was filled with a mixed smell.

The walls were blackened by smoke and there were still unwashed grease stains on the stove.

"Everyone come here, we have to think of a way to change the current situation."

Wang Jianye clapped his hands and spoke loudly, his eyes revealing firm determination.

The chefs gathered around, their faces filled with helplessness and confusion.

One of the older chefs, Master Chen, spoke up first: "Boss Wang, the taste of the locals is really hard to figure out. Our Xuzhou cuisine doesn't seem to be popular here."

Wang Jianye frowned and said, "No, things are not hopeless yet.

I found that people in Lianyungang like to pair seafood with soy products. Can we combine this and develop some new dishes? For example, we can make a "seafood tofu pot" using our Xuzhou stewing method and add local fresh fish and shrimp. What do you think? "After hearing this, the chefs whispered to each other and started discussing.

The young chef scratched his head and said, "Boss Wang, the idea is good, but we need to think about the method carefully. After all, there are still many differences between Xuzhou stew and the method here."

"Yes, I'm worried that the flavors won't blend well and it might end up making things worse."

Another Master Zhang also echoed.

Wang Jianye nodded and said, “I understand your concerns.

But how do we know if it works if we don’t try? Let’s put our heads together and study it together.”

So the chefs immediately got busy.

They purchased fresh tofu and various seafood from the market and began intensive experiments.

In the kitchen, the flame of the stove was roaring and the sound of the spatula stirring in the pot was endless.

The aromas of various ingredients intertwined together and filled the entire kitchen.

After many attempts, the first version of "Seafood Tofu Pot" was finally ready.

Wang Jianye and the chefs gathered around the dining table and tasted the food with great anticipation.

After everyone tasted a few bites, their expressions varied.

Master Chen frowned and said, "The taste is not quite right. The freshness of the seafood and the tenderness of the tofu are not perfectly combined, and the flavor of the Xuzhou stew is not prominent enough."

"Yes, the taste is not rich enough. It needs to be adjusted."

Master Li also put down his chopsticks and said with regret.

Although Wang Jianye felt a little disappointed, he still encouraged everyone: "Don't be discouraged, we have already taken the first step.

This is just the beginning. Let’s find out where the problem lies and continue to improve. ”

In the following days, the chef team studied day and night, constantly adjusting the amount of ingredients, cooking temperature and seasoning combination.

Every failure did not discourage them, but instead stimulated their fighting spirit.

After repeated trials and improvements, the "Seafood Tofu Pot" finally made a qualitative leap.

The tender tofu absorbs the freshness of the seafood, and the rich soup exudes the unique mellow flavor of Xuzhou stew. The perfect fusion of the two leaves you with an endless aftertaste.

"It should be fine this time!" Wang Jianye tasted the freshly baked dishes, a gratified smile on his face and a glimmer of hope in his eyes.

After launching the "Seafood Tofu Pot", Wang Jianye decided to make a bold attempt - inviting customers to taste it for free.

He arranged for the waiters to set up a few tables in front of the store, put steaming "seafood tofu pot" on them, and invited passers-by to taste it.

"Come on, come on, friends, come and try the new dish for free, 'Seafood Tofu Pot'. If it doesn't taste good, it's free!" The waiters greeted enthusiastically.

Many people were attracted to it and tried it out of a try.

A middle-aged man took a bite, his eyes suddenly lit up, he gave a thumbs up and said: "Hey, it tastes really good! The seafood is fresh, the tofu is tender, and the taste of this stew is very special. It is quite different from our local dishes, but it is delicious!" "Yeah, I've never eaten such a combination, it's wonderful!" A young girl next to him also praised.

Looking at the satisfied expressions of the customers, Wang Jianye was delighted: "It seems that this dish has potential!" As the "Seafood Tofu Pot" received good reviews, the store's business improved slightly, and gradually some local diners came to patronize it.

But Wang Jianye knew that this one dish alone was far from enough, and he had to introduce some other dishes that could capture the tastes of local people.

He turned his attention to Xuzhou's signature dish - Bazi Rou.

This is a traditional dish that is deeply loved by the people of Xuzhou, but in Lianyungang, how to make it recognized is another difficult problem.

“Although the braised pork is delicious, it is a specialty of Xuzhou after all. If it is served directly on the table, local diners may not be able to accept it.

We need to find a way to improve it.”

Wang Jianye was pondering in his mind.

One day, Wang Jianye saw the local salted fish in the market, and suddenly an idea struck him: "If I combine Xuzhou braised pork with salted fish to make 'Braised Pork with Salted Fish', will it have a different effect?" He immediately discussed it with his team of chefs. After hearing the idea, the chefs also thought it was very interesting and decided to try it immediately.

In the kitchen, the chefs were busy.

They first stew the pork until it is soft and tasty, and then add salted fish cut into small pieces.

As the stew progresses, the salty fragrance of the salted fish and the mellow flavor of the pork stew gradually blend together, and the whole kitchen is filled with the enticing aroma.

"Boss Wang, the 'Salted Fish and Braised Pork' is ready. Please try it."

Master Chen brought the prepared dish to Wang Jianye.

Wang Jianye picked up the chopsticks, gently picked up a piece, put it in his mouth and chewed it slowly.

Suddenly, the rich, salty and fragrant taste spread in your mouth, the meat is soft and tender yet chewy.

"This is the taste!" Wang Jianye said excitedly, "This improved version of Braised Pork with Sichuan peppers has the richness of Xuzhou cuisine and the characteristics of local salted fish. It will definitely attract customers!" After the launch of "Braised Pork with Salted Fish", it was indeed welcomed by local diners.

For a time, the store was often packed and bustling.

The originally deserted shop is now filled with laughter and the waiters are extremely busy.

Looking at the bustling scene in the store, Wang Jianye was filled with emotion: "Finally, all my efforts were not in vain."

However, Li Dahai from the "Haizhou Old Restaurant" next door couldn't sit still.

Seeing Wang Jianye's branch becoming more and more popular, he felt jealous. (End of this chapter)