1984: Starting from a bankrupt Sichuan restaurant

Chapter 211 Zhou Yan, are you free this Sunday?

No, this is a restaurant, not a factory canteen, right?

Kong Guodong was stunned as he watched the textile factory workers pouring into the restaurant.

In no time, all nineteen tables in the shop were filled, almost all of them occupied by textile factory workers in their uniforms.

"Aunt Zhao, I'd like a plate of spicy pork liver and a plate of Mapo tofu."

"Boss, I'd like a serving of braised pig's head, a serving of beef with dried bamboo shoots, and a serving of shredded pork with garlic sauce."

The workers sat down in small groups and started ordering without even looking at the menu, clearly having already discussed what they wanted to eat before they arrived.

These are all regular customers.

The braised food stalls at the entrance have started to have long queues, with people buying braised meat and braised vegetables to take away.

Steam rose from the large stove at the entrance. Zhao Tieying stood in front of the stove, holding a bamboo strainer in one hand and tongs in the other to put beef into it. After blanching it for a few seconds, she slapped it into an earthenware bowl, ladled a spoonful of hot broth over it, and a plate of braised beef was ready. Her movements were quick and efficient.

Kong Guodong patted the tea off his pants. Oh no, this is completely different from what I imagined.

The prices of the various dishes on the menu are not cheap. Twice-cooked pork and shredded pork with garlic sauce are both two yuan per serving, as is crucian carp with mint.

Although it is more affordable than Leming Hotel, it is still comparable to hotels in the city.

With this pricing, and given current ingredient prices, the profit margin could be over 50%.

There were also customers queuing up at the entrance, waiting to have their tables turned over for a meal.

They sell noodles in the morning and have another meal in the evening...

How much money do you make in a day?
As the hotel manager, he couldn't help but start making plans.

The more I calculate, the more my head aches. Even if I cut back on profits, I can still make at least three thousand a month.

Three thousand...

After calculating the accounts, Kong Guodong was stunned.

Three thousand a month, that's thirty-six thousand a year!
As the deputy manager of Leming Hotel, with over twenty years of service, his monthly salary was 188 yuan, second only to the manager.

The manager said he would pay Zhou Yan the maximum salary, but state-run restaurants must operate according to regulations, and within his authority, he could only pay him a maximum of 150 yuan a month.

It looks like it's less than two days' profit for Zhou Yan's restaurant.

How to do this?
Kong Guodong was both happy and worried.

As a senior member of the sect, Zhou Yan's restaurant business is thriving, and naturally, he should be happy.

The problem is that since Zhou Yan can earn three thousand a month, the manager won't be able to complete his task.

He advised people to give up being a boss and not earn more money, and instead become a chef at Leming Restaurant.

He found it difficult to say this.

Just as he was worrying, Zhao Tieying brought over a plate of braised beef and placed it in front of him, smiling as she said, "Master Kong, there are two young ladies outside. Could you let them share a table with you? They ordered less food and won't take up much space."

"Of course, I only have two dishes, it won't take up much space," Kong Guodong said with a hearty laugh.

"Thank you," Zhao Tieying said with a smile, then turned around and led the two young female workers over to sit down, and ordered their dishes.

The eight-immortal tables at Zhou Yan's restaurant are full size; two people can sit on one side without feeling cramped at all.

Kong Guodong smiled and nodded politely to the two of them, his eyes already drawn to the freshly served braised beef in front of him.

Zhou Yan was featured on the cover of Sichuan Cuisine magazine with this dish, which was "Qiaojiao Beef".

This event was of great significance to the Confucian school; it was a source of considerable pride for them.

It is said that the culinary circles in Chengdu have already taken notice of Zhou Yan, this rising star.

The soup in the bowl was indeed as clear as the cover picture, but the aroma that wafted up with the steam was exceptionally rich.

Six thinly sliced ​​beef pieces, pink in color, are laid on top, indicating that they were blanched for a very short time to achieve the ultimate tenderness.

If you dig around with your chopsticks, you'll find tripe, beef intestines, and beef tendons underneath, with cabbage at the bottom.

This bowl is quite substantial. It's not cheap at six cents a bowl, but with these slices of beef on top, it's not too expensive.

Especially before the price of beef dropped, beef cost more than two yuan per kilogram, and it was made from the best cut of beef. If you didn't have a good relationship with the beef seller, you simply couldn't get that kind of meat.

Kong Guodong picked up the spoon and took a sip of soup.

The soup, freshly ladled from a boiling pot, is steaming hot. One sip and it's both piping hot and incredibly delicious!

The contrast between the rich flavor of the soup and the clear broth is quite unexpected; it's incredibly delicious!
The rich broth made from beef bones simmered for a long time has an exceptionally prominent umami flavor, with subtle hints of Chinese herbs and spices, adding layers of complexity to the soup.

With that one bite, I felt a warm sensation spreading from my stomach to every part of my body, making me feel completely comfortable.

Drinking a bowl of delicious beef soup in winter is just wonderful.

No wonder so many people order a plate of braised beef as soon as they enter the store.

After taking a few sips of the soup, his appetite was immediately whetted, and he began to taste the vegetables inside.

The large, thin slices of beef were so tender and juicy. The cooking time was just right; a second more and it would have become overcooked.

The tripe is crisp and tender, the beef tendon is soft and chewy, but the most surprising dish is the beef intestines, which have a tender yet slightly chewy texture. Dipping them in the dried chili sauce is simply divine!
That's right, the finishing touch to this braised beef dish is actually the dried chili dipping sauce.

The coarsely crushed chili powder is primarily spicy and fragrant, with a hint of saltiness and a slight numbing sensation, instantly transforming the originally bland soup into a fiery and flavorful dish.

Even the cabbage at the bottom, after soaking up the delicious beef broth, became crisp and sweet.

Kong Guodong nodded repeatedly as he ate. No wonder the deputy editor-in-chief of Sichuan Cuisine magazine was amazed; this braised beef was indeed delicious and very unique.

Beef soup is not uncommon, but few people use offal to make soup, as it is difficult to remove the gamey smell of offal.

This soup contains a variety of spices and Chinese herbs, which perfectly mask the gamey smell while enhancing its freshness and aroma.

As a chef, he knew all too well what kind of basic skills and abilities were required of a chef.

Zhou Yan is too well-rounded.

At this moment, the Mapo Tofu he ordered also arrived.

Mapo tofu is a star dish in Sichuan cuisine, extremely famous, and is said to have a great reputation overseas as well.

The menu at Leming Restaurant includes Mapo Tofu, but it's not made by the Kong-style chef. Although he, as the restaurant manager, has offered his opinion on it several times, the taste hasn't improved significantly.

Unfortunately, the chef's abilities are limited, and this is the best he can do.

The taste is passable, enough to fool customers who have never tried authentic Mapo Tofu before, and it's also a dish that needs to be on the menu to make it more presentable.

The Mapo Tofu that Zhou Yan made looked incredibly authentic.

The sauce is glossy and oily, white with a hint of red, garnished with green garlic sprouts and minced beef, and sprinkled with a thin layer of pepper powder, making it look quite tempting.

At first glance, it looks almost identical to the one served with Chen Mapo Tofu.

There are many representative dishes of the Kong school, but Mapo Tofu is definitely not one of them. My master said that this dish requires a lot of skill in seasoning. He and Grandpa Kong studied it several times, but they felt that their versions didn't taste right, so they eventually gave up on it.

He ate alone today, took a spoon, scooped up a spoonful, and fed it directly to his mouth.

The freshly cooked Mapo Tofu is all about being piping hot!

Then, the flavors of numbing, spicy, fresh, fragrant, tender, crispy, hot, and whole come together!

It's piping hot, but it smells amazing!
Kong Guodong couldn't help but exclaim in amazement, this was no less delicious than Chen Mapo Tofu! It even gave him the illusion that Zhou Yan's version was more authentic.

The spicy and savory flavors permeate the tofu, giving it an extremely smooth and tender texture.

The beef topping has a tender and fragrant texture and flavor, paired with the unique aroma of green garlic sprouts, the taste is simply amazing!

Kong Guodong filled a bowl with rice for himself and took a big bite of Mapo Tofu.

So delicious!
This is the real Mapo Tofu!
What do they call that at Leming Restaurant? It's more like braised tofu.

With Mapo Tofu and a sip of Beef Broth every now and then, Kong Guodong ate three bowls of rice in no time, sweating profusely and feeling stuffed.

After feeding himself the last spoonful of Mapo Tofu from the plate, Kong Guodong leaned back in his chair contentedly. It felt so good.

This Mapo Tofu tastes absolutely amazing!
This dish was most likely learned by Zhou Yan from a recipe.

Because there isn't another chef in Jiaozhou who can make Mapo Tofu as well as they do.

Looking at the guests at the next few tables, they were all shoveling rice into their bowls, each one eating with great relish.

Having been a chef for decades, I know that a customer's expression doesn't lie.

Only when you eat food that you truly find delicious will you show a genuine smile, and the corners of your mouth will unconsciously turn up, because you are genuinely enjoying the meal.

Kong Guodong was both happy and melancholy.

With Zhou Yan's talent, he will definitely become a new generation of famous chefs in Jiaozhou, and may even become famous throughout Sichuan.

Such a genius, however, was destined to have no connection with the Leming Hotel.

What a distressing thing this is.

Kong Guodong put down his chopsticks, looked at the full house of guests in the hall, and saw many more waiting to turn over tables at the door. He got up to pay the bill.

"Oh dear, I can't accept your money. I haven't even properly entertained you," Aunt Zhao said, declining the offer.

"I definitely have to accept this, otherwise I'll be too embarrassed to come eat here next time. I'll take a stroll outside; I have some things to discuss with Zhou Yan later." Kong Guodong smiled, placed the money on the stove, and turned to leave.

As soon as he stepped outside, he saw a Crown car drive up and slowly stop in front of the restaurant.

The back door opened, and a young and beautiful girl stepped out. She had permed hair, wore a denim jacket, a black skirt, and brown leather shoes, looking very fashionable and stylish.

Kong Guodong looked at the newcomer with some surprise and said, "Miss Duan, you... are also here for dinner?"

Duan Yuyan glanced at him, a hint of doubt in her eyes, clearly not recognizing him, but still nodded politely: "Yes."

Kong Guodong didn't say much, and after nodding politely, he walked towards the river.

What impressed him most was the Crown car with the black license plate. Mr. Duan had brought Ms. Duan to Leming Hotel for a meal once, and at that time, Manager Liu told him that the car was an imported product and would cost several hundred thousand yuan.

Moreover, private individuals are not allowed to own cars now. Mr. Duan is a Hong Kong businessman who returned to China to invest. He is very successful and very wealthy.

Unexpectedly, she actually had her driver take her all the way to Suji to have dinner at Zhou Erwa's restaurant.

Zhou Yan's fame has spread so widely.

"Sister Yu Yan!" Zhou Momo had already stood up when she saw the car. As soon as Duan Yu Yan got out of the car and walked over, she immediately jumped over.

"MoMo, come here, let me give you a hug!" Duan Yuyan smiled and bent down, picking Zhou MoMo up in her arms. She turned her head and smiled, "Give me a kiss."

"Ah~~" Zhou Momo leaned over and kissed him. "It smells so good! It smells like flowers."

"This is the scent of violets. Your little nose is so sharp!" Duan Yuyan said with a smile, gently flicking the tip of her nose.

"What kind of flower is a violet? Is it pretty?" Zhou Momo asked curiously.

"The purple flowers, with many small blossoms on each branch, are so beautiful when they bloom in clusters," Duan Yuyan patiently explained to her. "Their flower language is: love lasts forever, and the violet will live on forever."

"Oh." The little one nodded as if he understood, then his gaze quickly fell on Duan Yuyan's ears. He exclaimed, "Sister, your heart-shaped earrings are so pretty today. They're sparkly, like they're glowing."

"You found it again, this is from an auction in Paris..." Duan Yuyan told Yan Fei, who had parked the car, to come and wait in line, while she took Zhou Momo to play on the side.

By the time Duan Yuyan entered the restaurant to eat, the second round of customers had already finished, leaving only a few scattered tables.

She came alone today, so she invited Yan Fei to eat with her. She ordered several dishes so she could try them all.

Duan Yuyan carefully looked through the menu and asked in confusion, "Aunt Zhao, why isn't Snowflake Chicken Soup on the menu? I read in the newspaper that Zhou Yan knows how to make this dish, right?"

“Zhou Yan said this dish isn’t good with rice, and it takes a long time to make. It’s too wasteful to only use the breast meat from a chicken, so it’s not on the menu for now.” Aunt Zhao explained with a smile, “If you want to eat it, just ask Zhou Yan to make you a separate serving. It tastes really good, and it’s piled up like a small snow mountain.”

"Okay, then I'll have her make it for me next time." Duan Yuyan nodded with a smile, feeling the favoritism and special treatment from her aunt.

She picked an empty table and sat down, then started ordering: "I'd like to order a plate of shredded pork with garlic sauce..."

Yan Fei sat next to him, also looking at the menu.

Duan Yuyan turned to look at him and said, "Brother Fei, what dishes would you like to eat? Order two today, so you can bring your wife and kids next time."

"Miss Duan, you can order whatever you like, I can eat anything." Yan Fei was stunned for a moment, then quickly shook his head, but his heart couldn't help but feel a warmth.

The plane tickets have been booked; Ms. Duan and Grandma Qiu will be leaving next week.

His job as a driver and bodyguard, which he had been doing for six months, was about to come to an end.

This was the job he earned the most after being discharged from the army, earning 800 yuan a month. In just eight months, he earned more than 6,000 yuan.

This money is enough for them to buy a house in Jiaozhou or Chengdu.

It can be said that his life has been changed because of Miss Duan and Mr. Duan.

He was very grateful for this.

He used to earn only sixty yuan a month. To earn six thousand yuan, he would have to work for ten years!
He wondered if there was any hope for the bonus. He was worried that Zhou Yan would cause trouble, but he turned out to be quite well-behaved. He never came to the Qiu residence again, nor did he come to see Miss Duan alone.

The crew cut is definitely different from those blond guys.

"Alright." Duan Yuyan turned her head and ordered two more dishes, then began to admire Zhou Momo's recent paintings.

After lunch, Duan Yuyan looked at Zhou Yan coming out of the kitchen and stood up, saying, "Zhou Yan, are you free this Sunday?"

Yan Fei, who was working on the CD task, suddenly looked up and nervously stared at Zhou Yan.

No, Miss!

Are you going back home soon? Do you want to go on a date before you leave?
　I attended an event today, so I missed updating by 2,000 words. I'll make up for it tomorrow...

　　
　
(End of this chapter)