Siheyuan: Starting as a Chef Apprentice

Wang Jianye knew very well that although this small crisis had been temporarily resolved, further efforts were needed to completely consolidate the restaurant's reputation.

Therefore, he increased his control over the quality of ingredients, regularly changing suppliers to ensure that every ingredient came from the best quality source.

He also organized service skills and emergency response training for employees.

"Everyone should understand that we may encounter various emergencies at any time and we must remain calm and serve customers with the best attitude."

Wang Jianye said seriously in the training class.

The employees listened attentively and nodded in response from time to time.

"Don't worry, Boss Wang. We will study hard and we will be able to handle this situation well next time."

The employees said one after another.

As time went by, the business of Wang's branch was getting better and better.

Customers come here not only to taste the delicious food, but also for the reliable quality and thoughtful service.

On a sunny day, a tourist who came from out of town walked into the Wang branch.

"I've heard your shop is great, and today I finally have the chance to try it."

The tourist said excitedly.

The waiter greeted us warmly: "Welcome! I hope you will be satisfied with our dishes and services."

During the meal, the tourists praised every dish: "It tastes great and the service is very thoughtful.

I will definitely recommend it to my friends when I return.”

Wang Jianye was delighted to hear the tourists' praise: "We have experienced so many twists and turns along the way, but we have always insisted on quality and service. It is all worth it."

Today, Wang’s branch has firmly taken root in Kaifeng City and has become a benchmark in the catering industry.

It not only represents delicious food, but also demonstrates composure, firm belief and the spirit of continuous self-improvement in the face of crisis.

On the wall of the restaurant hangs a new calligraphy work that reads "Build a business with integrity and achieve success with quality."

This is not only Wang Jianye’s business philosophy, but also a true portrayal of the restaurant’s development.

Every day, the restaurant is still bustling with people coming and going.

The waiters were busy moving around, and there was constant laughter and joy.

Wang Jianye stood in a corner of the restaurant, looking at the prosperous scene, and began to conceive new development plans in his mind.

He knows very well that competition in the catering industry is fierce and only by continuous progress can one go further.

Those colleagues who once tried to suppress Wang’s branches, seeing the current situation, have to admire Wang Jianye’s wisdom and courage.

Some of his colleagues who realized their mistakes even took the initiative to find Wang Jianye and ask him for advice on business management.

"Boss Wang, we were wrong before for spreading those rumors and causing you trouble.

Now we really want to learn from you how to do business well.”

Boss Li said ashamedly.

Wang Jianye smiled and responded: "What happened in the past is in the past. We should learn from each other and make progress together."

……

In the mid-1990s, the streets of São Paulo, Brazil were filled with a warm and unrestrained atmosphere.

The sun shines generously on the bustling commercial district, and the streets are busy with cars and pedestrians.

People from all over the world gather here, with various skin colors and languages ​​intertwined, forming a unique scene of vitality and multiculturalism.

In this bustling neighborhood, a brand new Chinese-style building - the sign of Wang's full range of restaurants - is particularly eye-catching.

The hotel's exterior combines traditional Chinese elements with local architectural style. The red gate is solemn and festive, and the exquisite wood carvings on the door frame showcase the charm of Chinese culture.

Inside the store, wooden tables and chairs are arranged in an orderly manner, paintings showing Chinese landscapes and folk customs are hung on the walls, antique palace lanterns are arranged on the ceiling, and the warm yellow lights create a warm and elegant atmosphere.

Wang Jianye stood at the entrance of the hotel, looking at the endless stream of passers-by, his heart full of joy and anticipation.

With the ambition to promote Chinese cuisine to the world, he carefully prepared this restaurant, looking forward to starting a charming journey of Chinese cuisine here.

"People from all over the world gather here, and I believe our Chinese cuisine will surely conquer their taste buds."

Wang Jianye clenched his fists, his eyes firm and bright, and talked to himself.

He seemed to have seen the future scene of the hotel being packed with guests and Chinese cuisine shining brightly.

However, reality dealt Wang Jianye a heavy blow.

The food culture in South America is unique, with barbecue, tortillas and heavy-flavored sauces forming the main theme of the local people's diet.

Locals seem quite unfamiliar with Xuzhou cuisine, a Chinese cuisine that is mainly salty, fresh and sauce-flavored.

In the early days of its opening, the restaurant was deserted and the few customers who did come expressed many complaints about the food.

A tall local customer frowned, tasted the signature "Xuzhou Earthen Pot Chicken", put down his chopsticks, and said helplessly: "The chicken is too tough and tastes so bland. There is no special taste at all."

His eyes were full of disappointment and he shook his head.

The companion next to him also agreed: "Yeah, how can this be delicious? It's not as good as the chicken I roasted myself."

After the two chatted for a few words, they hurriedly paid the bill and left.

The waiter informed Wang Jianye of the customer's feedback. Wang Jianye frowned and was filled with anxiety: "Is there something wrong with our cooking methods? Or are the local people's tastes so different? We can't just give up. We must find a solution."

The traditional Xuzhou delicacy "Bazi Rou" received even worse reviews.

After taking a bite, a local lady showed a disgusted expression: "Why is this meat so greasy, and has this weird Chinese spice smell, it's really hard to accept."

She covered her mouth, as if she wanted to spit out what she had just eaten.

Wang Jianye was watching this scene from the side, and his heart was stabbed. He knew that if the problem of making the dishes taste in line with the tastes of the locals could not be solved, this restaurant would probably have difficulty gaining a foothold in this fiercely competitive market.

The owner of the Argentinian barbecue restaurant next door, a burly middle-aged man with a thick beard, couldn't help feeling a little proud when he saw that Wang's Restaurant was doing little business.

One day, he stood between two stores and joked to Wang Jianye: “Hey, Orientals, your food is as hard to understand as your writing.

It's better to give up early, this is the world of our South American barbecue!" Wang Jianye frowned slightly, and a feeling of dissatisfaction surged in his heart: "Just wait and see, I will definitely make Chinese food popular here."

He maintained a polite smile and responded: "Our cuisine has its own unique charm, it just takes some time for everyone to accept it."

However, in his heart he was thinking about how to change the current situation and get the hotel out of its predicament.

Wang Jianye knew very well that if he wanted the restaurant to survive, he had to make drastic improvements to the dishes to make them suit the tastes of local people.

He decided to lead a team of chefs to gain a deeper understanding of the needs of the local market.

One morning, just as the sun was shining on the market, Wang Jianye and the chefs walked into the bustling local market in São Paulo.

The market is bustling with activity, with a wide variety of stalls, colorful tropical fruits emitting tempting aromas, and fresh meats and vegetables filling the shelves.

Wang Jianye stood in front of a fruit stall, picked up a brightly colored pineapple, and curiously asked the stall owner: "Master, is this pineapple popular here? How do you usually eat it?" The stall owner smiled enthusiastically and replied: "Of course it is popular. We Brazilians love to eat pineapples. It is delicious when eaten directly, and we also add it to some dishes to add a unique flavor."

Wang Jianye and the chefs looked at each other and came up with a new idea: "Maybe we can add pineapple to the clay pot chicken, maybe we can create a different taste."

Then they came to a sauce stall.

The shelves are filled with sauces of various colors and flavors, and the rich aroma is wafting in the air.

A chef picked up a bottle of bright red ketchup and asked the stall owner, "What dishes do you usually use this ketchup in?" The stall owner replied while sorting out the goods on the stall, "We use it in a lot of barbecues and stews. It adds flavor and color."

Wang Jianye nodded thoughtfully: "It seems that we can learn from the use of these sauces to adjust the taste of our dishes."

While strolling through the market, Wang Jianye observed many local customers buying passion fruit.

He walked up to a young lady who was picking passion fruit and asked, "Why do you like passion fruit so much?" The lady smiled and replied, "Passion fruit has a unique taste, sweet and sour. We often squeeze it into juice or add it to desserts and dishes. It is very appetizing."

After hearing this, Wang Jianye excitedly said to the chefs: "Let's try adding passion fruit to the clay pot chicken. Maybe it can bring a unique South American flavor to this dish."

After several days of market research and a deep understanding of Brazilians' taste preferences and food usage habits, Wang Jianye and his team of chefs returned to the hotel kitchen and began the intensive work of improving the dishes.

In the kitchen, ingredients were piled up on the work surface and the chefs gathered around the stove, discussing how to prepare new dishes.

"Chop the pineapple and passion fruit into small pieces and set aside. Marinate the chicken in advance so that it can absorb the flavor better."

A senior chef was giving the orders, and the others were busy following the instructions.

Wang Jianye watched carefully from the side and offered his own ideas from time to time: "The thickness of the sauce should be moderate, the taste should highlight the sweet and sour taste, but it should not cover up the fragrance of the chicken itself."

After repeated attempts and adjustments, a "South American-style clay pot chicken" dish that incorporates Brazilian special ingredients was finally born.

The golden chicken is paired with juicy pineapple chunks and passion fruit pieces. The rich aroma is tinged with a refreshing fruity fragrance that makes you salivate.

Then, they turned their attention to the improvement of "Bazirou".

Wang Jianye suggested: "The greasy taste of braised pork is indeed a problem. We can pair it with the local specialty black bean rice, which may help to neutralize the greasiness."

The chefs tried to use orange juice and tomato juice to make a sweet and sour sauce, poured it on the braised pork, and paired it with black bean rice to create the "South American-style braised pork rice".

In addition, in order to further integrate the food culture of the two places, Wang Jianye also led the team to combine Xuzhou's traditional pasta with South American tortillas to create the "Chinese and Western fusion burrito."

They skillfully combine thin and chewy dough with crispy corn tortilla skin, roll in a variety of South American meats and vegetables, and then pair them with Chinese sauces. The taste is rich and diverse, and it has a unique flavor.

After the new dishes were launched, Wang Jianye felt both excited and nervous.

He knew that this was a bold attempt and success or failure depended on it.

On the first day, there were not many customers ordering food.

Wang Jianye sat in a corner, watching the customers' reactions closely.

A young local guy ordered a "South American style clay pot chicken". When the dish was served, he was attracted by the beautiful presentation: "Wow, this dish looks so special."

He couldn't wait to pick up the spoon and take a bite.

The tenderness of the chicken and the sourness and sweetness of the pineapple and passion fruit blend perfectly in the mouth, and the unique taste instantly blooms on the taste buds.

The young man's eyes lit up and he gave a thumbs up: "It's delicious! I've never tasted anything like this before. It has the familiar sweet and sour fruity aroma, and a unique fresh taste. It's great!" Hearing the customer's praise, Wang Jianye's heart finally settled down and the corners of his mouth rose unconsciously.

As more and more customers tasted the improved dishes, they received rave reviews.

"South American Style Braised Pork Rice" is paired with fresh side dishes and a unique sauce, which satisfies the local people's demand for heavy and rich tastes, and also reduces the original greasy feeling of "Braised Pork", making it very popular.

The "Chinese-Western fusion burrito" has set off a craze among local young people with its unique appearance and rich and varied flavors.

Everyone was attracted by this cuisine that combined Chinese and Western characteristics, and came to the restaurant in groups to taste it.

The hotel's business gradually picked up, from having few customers at first to being packed with customers later.

There are often long queues at the door, and the bustling scene is in stark contrast to the early days of its opening.

The owner of the Argentinian barbecue restaurant couldn't help but show a surprised expression when he saw that Wang's Restaurant's business was getting more and more prosperous.

One day, he walked into Wang's Restaurant and curiously asked Wang Jianye: "How did you do it? Why did these strange oriental dishes suddenly become so popular?" Wang Jianye smiled and replied: "As long as you understand the needs of customers and combine different cultural elements, you can create food that everyone likes.

Our Chinese cuisine has its own unique charm. As long as we find the right way to present it to everyone, it will be accepted and loved.”

After hearing this, the owner of the Argentinian barbecue restaurant nodded thoughtfully and said, "It seems that I have to think about how to innovate the dishes."

Wang Jianye saw that the business was getting better and better, and he was filled with emotion: "All my efforts have paid off as Chinese food is loved by everyone here."

But he was not satisfied with this and began to think about how to further promote Chinese food culture.

As the restaurant business stabilized, Wang Jianye decided to organize some cultural activities to allow more people to gain a deeper understanding of Chinese food culture.

He set up a small food culture display area in the store, which displays introductory panels on the history of Chinese cuisine, ingredients, and cooking tools, as well as some traditional Chinese tableware, cooking books, etc.

Every evening, the hotel also arranges a short food culture lecture. (End of this chapter)