1984: Starting from a bankrupt Sichuan restaurant

Chapter 106 I've seen far too many of those little restaurants near the factory gate.

After finishing a pig's trotter, Wang Wei had a small pile of clean bones beside her, not even a bit of tendon left.

I devoured a large pig's trotter in an immersive way.

I'm so satisfied!
The guests who had been watching swallowed hard, then withdrew their gazes with satisfaction.

That's right! This is how you eat braised pig's trotters to make them taste delicious.

I'm so hungry! After watching this, I want to eat even more...

Good heavens! What terrible things have I done?

o(╥﹏╥)o~~
Wang Wei put down the last bone. She was about 80% full. Her hands were oily and a little sticky, and there was also some oil on the corner of her mouth.

However, compared to Zhou Momo, her eating manners were relatively elegant; at least she didn't get any food on her nose.

There's no way around it; after all, he's not a cute baby, so there's still some baggage to carry.

"Come on, sweetie, wash your hands here, then eat slowly," Aunt Zhao greeted with a smile. She had thoughtfully placed a bucket of well water and a ladle, along with a small bag of laundry detergent, at the door.

Add some laundry detergent to your hands and you can wash off the oil in no time.

"Aunt Zhao, you've really thought of everything," Wang Wei said, looking at Aunt Zhao who was pouring her water.

"It's my duty to make sure you eat well," Aunt Zhao said with a smile.

Wang Wei sat back down at the table, picked up the plate, poured the sauce over the rice, stirred it, and took a bite.

The rich oil and savory aroma intertwine and permeate the rice, creating a delicious symphony.

So delicious!
Another piece of pickled radish, sour, spicy, and crunchy, is quite refreshing and helps to cut through the greasiness.

In no time, a bowl of rice with braised sauce was gone, and after putting the last piece of pickled radish into her mouth, Wang Wei got up to pay the bill.

This meal was truly delightful.

However, I'll probably have to wait another two weeks before I can have braised pig's trotters again.

Girls still need to maintain their figure.

She's been going to her uncle's house for dinner a lot lately, and she feels like she's gained some extra weight around her stomach.

Although it's the season for gaining weight in autumn, this isn't a good thing for a beautiful young woman like her!
The newly added spicy pork liver, priced at 0.8 yuan per serving, successfully attracted the attention of customers.

Eight cents a serving of stir-fried pork liver is really not cheap.

Before, when the cafeteria sold stir-fries, it cost 35 cents a serving.

That's the taste, really awful.

The thick slices of pork liver were overcooked, resulting in a grainy texture and a slightly bitter aftertaste.

The chef's performance is extremely inconsistent; only occasionally can you get a decent meal.

Of course, the long-time employees of the textile factory all knew that Master Xiao's popular series was well-made.

But later, when Chef Xiao stopped cooking, everyone stopped being able to eat there.

But Zhou Yan is Master Xiao's apprentice, so everyone is still looking forward to seeing how well he makes the stir-fried pig liver.

"Spicy stir-fried pig liver! Zhou Yan, you've finally served this dish!"

As soon as Zhao Dong, Song Yang, and Zhu Zhe sat down in the restaurant, they saw the newly added spicy pork liver on the menu and immediately stood up, their eyes shining.

Hearing the noise, Zhou Yan peeked out from the kitchen with a smile: "Director Zhao, would you like one?"

"Yes! Absolutely!" Zhao Dong said without the slightest hesitation.

He'd been craving this for so long.

Other dishes, you can easily make them taste about 70-80% right by experimenting at home.

But pig liver is different.

If not handled properly, it will have a bitter, fishy, ​​and foul smell.

If cooked too long, it becomes sandy and hard.

If the fire isn't cooked long enough, the whole family will fight over the toilet.

Like stir-fried pork kidneys and stir-fried crispy intestines, this dish requires extremely high skill in controlling the heat.

When Chef Xiao was in charge of cooking, Zhao Dong would eat stir-fried pork liver or stir-fried pork kidney at least three times a week; he really loved that flavor.

I've been asking Zhou Yan about it several times before, and today it's finally on the menu.

Is 80 cents a serving expensive?

Delicious and inexpensive!
In Suji Town, it's incredibly difficult to find a chef who can cook stir-fried pork liver well.

The stir-fried pig liver at the state-run restaurant cost six cents a serving. When the head chef was cooking it himself, the taste and cooking time were okay, but it was still not as good as Chef Xiao's.

Zhou Yan is Master Xiao's apprentice. Judging from the dishes he made before, Zhao Dong thinks highly of him.

"This dish requires extremely precise control of the heat; can Zhou Yan cook it well?" Song Yang whispered. Zhou Yan is young after all, and the fact that the dish took so long to arrive suggests he's probably not very confident.

"The stir-fried beef with two kinds of peppers requires a high level of skill in controlling the heat, right? Look how well Zhou Yan stir-fries it." Zhao Dong said with a smile, "Zhou Yan's knife skills, heat control, and seasoning are all amazing. It's like the grandmaster was chasing after him to feed him."

"At twenty years old, the dishes he made were so delicious that the factory director praised them highly. He really has a talent for cooking." Zhu Zhe nodded in agreement, with a hint of reminiscence in his voice. "His braised meat was so good. Pig's head meat is a perfect dish to accompany drinks!"

Song Yang also became interested: "How about we have some more tonight?"

"Damn it! Don't stare at me like that! Last time you finished a bottle of Yanghe and opened a bottle of Wuliangye for me. I'm out of good liquor at home!" Zhao Dong's gaze shifted and landed on Zhu Zhe: "Old Zhu, didn't you say last time that your old man brought you five jin of local liquor from the countryside and it was really good? Tonight, Old Song and I will buy meat, and you'll provide the liquor?"

"Okay then." Zhu Zhe nodded with a smile, "Get two extra ounces of pork belly, and call my old man to drink with us. He can hold his liquor better than I can."

“No problem!” Zhao Dong and Song Yang nodded in unison.

Zhu Zhe's father is a retired cadre. Now he spends his days at home growing flowers and vegetables, and when he has nothing to do, he rides his bicycle to various towns and villages. His family is quite well-off.

Song Yang's parents were retired factory workers, and his father was a retired accountant; their family was well-off. The only reason they could eat together was that they shared similar tastes, were both greedy, and could afford to eat well.

The two dishes they ordered were served quickly: a stir-fried beef with two kinds of peppers and a spicy stir-fried pork liver, both of which were great with rice!

As soon as the two dishes were served, all three of them were drawn to the spicy stir-fried pig liver.

Double-pepper minced beef has become a thing of the past.

The stir-fried pork liver is bright red, coated with a thin layer of sauce, and has an amber-like sheen, resembling stacked pieces of red agate.

Green bell peppers, dried chili pepper segments, scallion whites, and garlic slices intertwine to create a vibrant color, with peppercorns dotting the dish, and the aroma already wafts up with the rising steam.

The pork liver must be sliced ​​evenly. If it's too thin, it will lack texture, and if it's too thick, it won't absorb the flavor and will easily overcook without being fully cooked. Zhou Yan's knife skills are beyond question.

The three of them swallowed hard; it looked really good!

Three bowls of rice were also served at the table.

"Try it." Zhao Dong picked up his chopsticks and first put a piece of pig liver into his mouth.

The freshly cooked pork liver, still sizzling with the heat of the wok, bursts with spicy and savory flavors. Beneath the slightly charred crust created by the quick frying in plenty of oil over high heat lies an incredibly tender interior, a delightful contrast that sends a shiver down your spine.

Zhao Dong vaguely imagined pig liver sizzling in hot oil, its heat intense and its aroma irresistible.

"Delicious! The texture is amazing!" Zhao Dong shoveled a mouthful of rice with admiration. This was definitely the best stir-fried pork liver he had ever eaten, even better than Chef Xiao's!
It has a smooth and tender texture, with no grainy feel whatsoever.

The spicy, savory, and salty flavors are held together by a thin layer of thickened sauce, and paired with the aroma of scallions, the taste is absolutely superb.

Upon hearing this, Song Yang and Zhu Zhe could no longer resist and quickly tried a piece as well.

"Mmm! So fresh and tender! It tastes really good!"

"It's not just good, it's absolutely delicious! It's just as good as twice-cooked pork! And it goes perfectly with rice."

The two of them were full of praise after finishing the meal, exclaiming that it was heavenly.

The three of them immediately started showing off their food.

One bite of pork liver is enough to make you want to eat two mouthfuls of rice in a row, and you can really enjoy your meal.

The stir-fried pork liver costs 80 cents, but the portion is quite large. For three people, plus a plate of stir-fried beef with two kinds of peppers, and two bowls of rice per person, it's just right.

Zhao Dong and his group's extravagant meal also attracted the attention of other guests.

I was a little hesitant at first, wondering how this new dish would be, and whether it was worth trying for 80 cents a serving.

Hearing the praise from Zhao Dong and the other two, their hesitation vanished immediately.

Some customers who prefer strong flavors and enjoy stir-fried dishes started placing orders.

The popular braised pork liver dish saw a surge in orders.

Of course, this dish is selective in its appeal, unlike twice-cooked pork with garlic sprouts which is loved by everyone.

No matter how much others praise it as delicious, those who like it will enjoy it immensely, while those who don't will absolutely not try it no matter how eloquently you describe it.

However, most of the customers who already liked it believed that this was the most delicious stir-fried pork liver they had ever eaten.

"Zhou Yan, your stir-fried pork liver is absolutely delicious, the best I've ever had." After finishing his meal, Zhao Dong didn't forget to come to the kitchen doorway and praise Zhou Yan.

This stir-fried pork liver dish today really hit the spot for him.

“Sure, Director Zhao, come again next time,” Zhou Yan replied with a smile.

He likes these talkative customers; a few honest comments can save him a lot of trouble promoting new dishes.

After all, it's impossible to stir-fry the pork liver for the guests to try; this dish has to be eaten hot, otherwise the taste will deteriorate if it sits on the table for too long.

Two new dishes were introduced today, braised pig's trotters and stir-fried pig's liver, both of which received unanimous praise from the guests.

Eleven servings of the spicy pork liver have been sold, and nine are left. Selling them all by tonight shouldn't be a problem.

Not to mention braised pig's trotters, they sold out instantly as soon as they were launched.

At 1.2 yuan each, it's an attractive price.

Twelve customers placed orders for braised pig's trotters at noon today, and they have already registered with Aunt Zhao.

"The braised pig's trotters are selling so well! Many workers want to try them. We can take more and sell more in the future." Aunt Zhao held up her little notebook, which had two tally marks and two other strokes on it, her smile impossible to hide.

“Braised pig's trotters are a low-frequency consumption item. They were newly launched and there was a sense of novelty. Plus, Momo was promoting them through her food vlog, and the price was lower than their expectations. Our supply was insufficient, so we experienced a surge in orders. This situation is generally unsustainable.” Zhou Yan said with a smile, “This week, we will maintain the pre-order system to get a basic number. Once the daily sales volume stabilizes, we won’t need to do pre-orders anymore.”

Aunt Zhao thought about it seriously for a while, but still couldn't figure out what Zhou Yan meant by "mukbang" and "sold out". So she simply stopped asking. Anyway, Zhou Yan was quick-witted and he was in charge of things in the store.

……

"Old Huang, what other tricks do you have up your sleeve? I come to Jiaozhou eighteen times a year, it's practically my second hometown. I've been to Suji countless times too, as the deputy editor-in-chief of a food magazine, I know better than you what good food there is!" A slightly overweight middle-aged man rode alongside Huang Chen on his bicycle, a smug smile on his round face.

"Look at Niu Hua's spicy hot pot, Xi Ba's tofu feast, Luo Cheng's beef, and Mu Cheng's sweet-skinned duck. They are all very famous. They have all been featured in our Sichuan Cuisine magazine. Tell me, what new dishes can you take me to eat this time?"

The editor sitting in the back seat turned his face away and smiled. Their editor-in-chief and Deputy Mayor Huang have been brothers for more than 20 years and have an inseparable relationship. Every time they meet, they love to tease each other.

Editor-in-Chief He is a gourmet who spends 300 days a year on business trips. In the past two years, he has traveled almost all over Sichuan Province, leaving his footprints in various towns and villages. As long as there is good food, he will go to try it himself no matter how far or remote it is.

They even write articles to promote good restaurants and novel foods.

"Old He, don't get too cocky. I recently discovered a new restaurant that will leave you amazed by its culinary delights." Huang Chen, with a bottle of cheap liquor from Qiaotou in his bicycle basket, looked calm and confident.

"Tch, you said the same thing last time I came here," He Zhiyuan said, curling his lip.

Huang Chen was a little embarrassed and coughed twice, saying, "Last time was different. It was a state-run restaurant, which has always been neither good nor bad. This time, I'm taking you to a proper private restaurant."

"Look, we've arrived!"

He Zhiyuan looked up and followed the direction Huang Chen was pointing, and said with a smile, "I've seen too many small restaurants near the factory gate. This one looks pretty ordinary."

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(End of this chapter)