1984: Starting from a bankrupt Sichuan restaurant

Chapter 346 This Must Be the King of Fishing (Part 2)

"Zhiqiang, you're quitting your job to start your own business?" Wang Hongliang had just finished brewing his Da Hong Pao tea when he heard this and looked up at Lin Zhiqiang sitting opposite him with an incredulous expression. "You're not kidding me, are you?"

Lin Zhiqiang's expression was somewhat solemn, but he said sincerely, "Factory Director, this is a decision I made after careful consideration. After New Year's Day, I will submit an application to the organization and hand over all my work before the end of the year."

"But don't worry, I will follow up on all the projects I have on hand and finish them, or hand them over to other colleagues, to ensure that the factory's construction schedule is not delayed."

Wang Hongliang earnestly said, "Zhiqiang, you are a key member of our factory. I have already recommended you to the organization. When I retire next year, you will take charge of the textile factory's work."

Our factory is a major foreign exchange earner in the city and a key enterprise. You are a rare management talent with both technical skills and expertise. As long as you make the textile factory successful, you will have a very good chance of advancing in your career.

The national economy is booming, and it's popular for cadres to leave their posts and start businesses, but not everyone can make a name for themselves. For a technical talent like you to venture into such murky waters, it's probably not going to be easy.

Lin Zhiqiang's attitude was firm: "Factory director, thank you for your concern and care, but I have indeed made a decision."

Wang Hongliang had worked with Lin Zhiqiang for three years and knew his temperament; once he made up his mind about something, he would definitely do it. He sighed and asked, "Have you discussed this with An He?"

Lin Zhiqiang nodded: "The money for starting the business came from Anhe selling her father's paintings to pay for it."

Wang Hongliang was taken aback for a moment upon hearing this, then smiled and said, "Alright, then I have nothing more to say. This is a decision you two made together, and I respect your choice."

Lin Zhiqiang stood up and said gratefully, "Thank you, factory director. Thank you for your guidance and help over the years. I have learned a lot from you during my time at the textile factory."

“No need to thank me. If anyone should be thanking someone, it’s me thanking you. You came during a critical period of transformation and upgrading for our textile factory. If it weren’t for you leading the team to tackle the challenges and break down each production line, we probably would have already collapsed in the last wave of the silk industry.” Wang Hongliang invited him to sit down, poured him some tea, and said with some emotion, “It’s not that I don’t want you to go out and start your own business and make a lot of money, it’s that I can’t bear to lose such a talented person like you.”

Holding his cup, Lin Zhiqiang said emotionally, "After working in the textile factory for so many years, I am very familiar with every machine. To be honest, I am reluctant to leave. But I also feel that I should go with the tide of the times, take a chance, and leave no regrets."

“That’s great. This is also in response to the national call. You’re still young, and you might really make a name for yourself and become a trendsetter.” Wang Hongliang nodded. “Where do you plan to start your business and set up a factory? Stay in Jiaozhou or go south to Guangzhou or Shenzhen?”

Lin Zhiqiang said, "I plan to stay in Jiaozhou and set up a factory. I am more familiar with the industry here. Initially, I plan to do printing and dyeing."

"Dyeing and printing?" Wang Hongliang looked at him thoughtfully. "You've been in contact with Yao Licheng, haven't you?"

A hint of surprise flashed in Lin Zhiqiang's eyes, and he nodded: "Yes, Licheng Group plans to invest in building a factory in Jiaozhou. After learning that I had decided to start my own business, Yao Licheng talked to me, but I haven't resigned yet, so the matter has been put on hold."

"Zhiqiang, Licheng Group has strong financial resources and a powerful production and sales network. If you have the opportunity to cooperate with them, you must seize it," Wang Hongliang said earnestly.

“I know you well. You understand technology and production management. But when it comes to interpersonal relationships, compared to the other deputy factory directors, you still have the pride of a technical talent and may look down on so-called capital.”

But if you really want to go into business, you still need to be careful. The capital market can be ruthless; it's not like getting a disciplinary action for a mistake in a state-owned enterprise. Finding a powerful backer will make it less likely you'll suffer losses.

"Factory Director..." Lin Zhiqiang was somewhat moved.

Wang Hongliang laughed and said, "Don't say anything more. We've worked together for so many years, do you think I don't know what kind of person you are? The fact that you told me a month or two in advance and handed over your work properly, instead of abandoning it at the last minute, is already much better than most people."

Lin Zhiqiang said, "I will have several technology patents before the end of the year. They were all made in the textile factory, and I will keep them in the factory."

Wang Hongliang nodded with satisfaction, picked up his teacup, and said, "From now on, Jiaozhou Textile Factory will be your home. We'll give you priority in cooperation, no questions asked."

"Okay." Lin Zhiqiang smiled and took a sip of tea.

"So, after Xia Yao graduates, she'll also go to work at Licheng Group?" Wang Hongliang asked.

Lin Zhiqiang said, "Xia Yao hasn't graduated yet, so in the end, it depends on her own decision. She's an independent person, and her family isn't poor. She makes the decisions on many things herself, and I, as her uncle, can't make those decisions."

……

"Learning to cook begins with learning to 'recognize and select' cooking ingredients. You need to know what the ingredients are, where they come from, what their characteristics are, and how they are suitable for cooking. You also need to know how to select higher-quality ingredients in the market."

This is a crucial fundamental skill; the choice of ingredients can determine whether a dish can be perfected.

Zhou Yan was in the kitchen instructing Awei and Zeng Anrong on how to prepare the ingredients, and also gave them a masterclass.

"Let's take tofu as an example. Tofu is divided into soft tofu and firm tofu. Tofu made with brine is called braised tofu. It is suitable for cooking methods that require maintaining its shape, such as frying, deep-frying, braising, stewing, and stewing. It can withstand high temperatures and long cooking times."

Tofu made with gypsum is called soft tofu, suitable for soups, cold dishes, Mapo tofu, tofu stew, and other dishes that emphasize a delicate texture. If you use the wrong type of tofu, the taste and texture of the dish will be completely different.

Ah Wei carefully chops vegetables; this is a common lesson learned when a disciple of the Confucian school begins their studies.

Zeng Anrong nodded repeatedly as she listened. If she hadn't been holding a kitchen knife, she would have taken out her notebook and pen to write it down carefully.

Some truths are simple to say, but people just don't want to tell you them, and you can't hear them even if you want to.

Zhou Yan brought over two books and looked at Zeng Anrong, saying, "These two books, 'Sichuan Cuisine Cooking,' are my master's treasures. The first volume is about cooking ingredients, covering detailed introductions to cooking ingredients such as vegetables, meat, fish, dried ingredients, and seasonings."

I've put it on the counter. You can look at it whenever you have time, just don't get it dirty or damaged. To be a good chef, you need to understand the ingredients and be familiar with their properties so you can use them flexibly.

“Okay, Master Zhou! I’ll definitely read it when I have time.” Zeng Anrong nodded quickly, her face beaming with joy.

Ah Wei wasn't initially interested, but seeing Sister Zeng's enthusiastic response, he suddenly felt a sense of crisis. After hesitating for a moment, he also said, "Teacher Zhou, could I take a look when I have time?"

"Go ahead and look if you want, I'm not going to stop you," Zhou Yan said with a smile. The book had been on the counter for a while, and Awei hadn't even glanced at it.

"Okay." Ah Wei nodded, deciding to wait and see whether he could actually see it later, but he felt more at ease after registering his name.

"Next is to practice knife skills and techniques. Your knife skills and techniques are already among the best of the young chefs. You are steady, accurate and powerful in your use of the knife, which is enough to handle most situations."

"Once you've mastered knife skills and techniques, the next step is controlling the heat and seasoning. These two things rely entirely on experience; practice makes perfect, and you have to figure them out yourself."

Take cooking fish for example. You can't always find a fish that weighs exactly one pound. The fish may weigh three ounces or three ounces, so the ingredients used will be different, and the frying and deep-frying will also be different. It all depends on the chef's experience to control it.

This is also why it's difficult for ordinary chefs to make good dishes just by following a recipe. No matter how detailed the recipe is, when you get to the kitchen, they can't possibly prepare everything exactly as shown in the recipe and start cooking. The saltiness of fermented bean paste and soy sauce varies, and you have to know how to use them yourself..."

"Master Zhou, how can you replicate dishes from recipes?" Awei asked.

“I told you I’m just a regular chef,” Zhou Yan said with a slight smile.

Ah Wei: "..."

Damn it! I shouldn't have asked that question.

He got away with it again!

As Zhou Yan spoke, part of the content came from what his ancestor taught Kong Huaifeng and Kong Qingfeng in Kong Qingfeng's memory, part came from what his master taught in class, and part came from the methods he summarized himself.

Learning to cook is like learning martial arts; once the dish is served, one bite tells you how skilled you are.

Why did his grandmaster uncle value him so much?

It's because the dishes he served were truly perfect; you can't lie about that.

Although it was an introductory course, Awei and Zeng Anrong listened very attentively, feeling that Zhou Yan spoke very logically, afraid of missing anything.

In the culinary profession, students are generally young and have low levels of education; graduating from junior high school is considered educated. Few instructors can explain the teaching methods clearly.

Zhou Yan is young, but he is quite good at teaching. He explains things in a simple and clear way, and his examples are easy to understand.

After Zhou Yan finished speaking, Awei whispered to Zeng Anrong, "Teacher Zhou's teaching level is much higher than my master's. My master's words are all official jargon and have no substance."

Zeng Anrong knew that his master was Kong Guodong, the general manager of Leming Hotel. If she could become Zhou Yan's apprentice, she would be his grand-uncle. How could she dare to accept such a suggestion?

"You'd better say less. If your master finds out, he might beat you up," Zeng Anrong whispered a reminder.

"Don't worry, these are my master's exact words." Ah Wei waved his hand dismissively. "Don't worry, even if it gets to my master's ears, he can't kill me."

Zeng Anrong: "..."

If anyone in their restaurant dares to speak ill of the general manager behind his back, they'll be harassed from the beginning of the year until the end.

Ah Wei smiled and said, "Sister Zeng, if you become a disciple of the Kong School in the future, you will have to gradually get used to our school's traditions. We respect our teachers and value the way of the world, but we also value mutual learning and guidance between masters and disciples. Look at Master Zhou, he is only twenty years old and he can teach my master. It's not so rigid."

Zeng Anrong nodded; she had long admired the Kong school of cooking. No wonder so many renowned chefs from the Kong school emerged; it turned out they would exchange ideas and guidance with each other in private, fostering unity and friendship rather than prioritizing seniority.

Thinking of this, she felt even more eager to join the Confucian school.

Comrade Zhou carried a wooden bucket into the kitchen: "The rock carp have arrived, two of them, one weighing two jin and the other two jin and one liang. They'll be priced at four yuan each. See if you want them."

Zhou Yan peeked into the bucket and saw two rock carp. They were quite active, with small wounds on their mouths, clearly caught by a fisherman.

Two wild rock carp of exceptionally high quality.

“Okay, keep it.” Zhou Yan nodded; the rock carp was indeed of good quality.

Comrade Lao Zhou responded and carried the bucket to pour the fish into the fish tank to keep them.

Zhou Yan took the money and went out with Comrade Lao Zhou.

An elderly man with dark skin stood at the door, wearing a knitted hat, with half a cigarette in his mouth and a three-meter-long fishing rod in his hand.

"Sir, your rock carp is quite good. I want to order eight more, each weighing two pounds, of this quality, tomorrow. Is that alright?" Zhou Yan asked, handing over the money.

The old man took the money, a cigarette dangling from his mouth, and looked at Zhou Yan with wide eyes: "What old man? I'm the same age as your father, and two months younger than him!"

"You brat, how dare you speak like that! You're being too presumptuous!"

Zhou Yan: "..."

He strained his eyes to look closely, then glanced at Old Zhou, who was already laughing beside him. They really didn't look like they were the same age.

It has to be said, this fishing skill level is certified.

To get this tanned, you must be at least a fishing master.

“Wang Chuan, you go fishing every day and get so tanned you look like an African. If you didn’t tell me, who would know you’re only forty?” Aunt Zhao laughed uncontrollably. “At night, if you don’t turn on the lights, you can see your whole row of teeth. Liu Hui really has the guts to bite you.”

"Sister-in-law, what you said is a bit too much," Wang Chuan muttered.

"This is your Uncle Wang Chuan," Comrade Zhou introduced to Zhou Yan.

"Uncle Wang Chuan, I'm sorry." Zhou Yan looked embarrassed; Old Zhou's introduction was far too late.

"Never mind, you're not the first one." Wang Chuan waved his hand dismissively. "Eight, right? I'll catch some for you tomorrow."

Zhou Yan said, "I need four fish by noon tomorrow, and the remaining four should be delivered to the store before 5 p.m. You need to guarantee the fish's liveliness. If I don't use them all, I might have to keep them alive for another day."

"Guaranteed fresh." Wang Chuan nodded, took out two yuan and handed it to Comrade Zhou, "Brother Zhou, cut me two yuan's worth of braised pig's head meat."

"Okay." Old Zhou handed the money to Zhou Yan, washed his hands, and cut a piece of braised pig's head for Wang Chuan.

Wang Chuan pinched a piece of braised pig's head meat from the oil paper bag and put it in his mouth. His eyes widened immediately: "Wow! It's so delicious?! This braised pig's head meat is really well-made!"

"If you don't have some skill, how can you run a restaurant? My mother passed on her skills to Zhou Yan." Zhao Tieying said, "Sanshui, cut two slices of braised beef and braised pork intestines for Wang Chuan to try."

Wang Chuan didn't stand on ceremony and tried both the braised beef and braised pork intestines. He smacked his lips, hesitated for a moment, and said, "Brother Zhou, would you like another dollar's worth of braised beef and another dollar's worth of braised pork intestines?"

"Can you finish it?" Zhou Miao asked, looking at him instead of starting to cut.

Wang Chuan laughed and said, "My sister's family is coming over today. My brother-in-law can drink a pound of baijiu. I was thinking of making him some snacks to go with his drinks. There are a lot of kids, and my old man also wants to drink a couple of ounces. I can easily finish it all."

"Alright." Upon hearing this, Comrade Zhou began to cut.

Wang Chuan took the two bags of braised meat, looked at Zhao Tieying and smiled, "Sister-in-law, you really know how to do business. You know I have a sweet tooth, so you let me try two pieces and you've already made money out of my pocket."

Zhao Tieying said, "You traded one fish for three plates of appetizers. When you get back, Liu Hui will praise you for being capable. You should be secretly happy."

"That makes sense. Let's go." Wang Chuan packed the braised food into a bag, clipped the fishing rod to his bike, and rode away.

"Mom, you're really amazing." Zhou Yan gave a thumbs up. Aunt Zhao is becoming more and more skilled at being a boss.

"That's right, it's the boss's mother's." Aunt Zhao's smile revealed a hint of smugness.

Zhou Yan looked at Old Zhou and said, "Old man, with this weather, will Uncle Wang Chuan be able to catch eight rock carp tomorrow? Should we find someone else to do it as a backup?"

"If Wang Chuan can't catch any, then no one in Suji can either," Old Zhou said with a smile. "There are many rivers and streams in Jiaozhou, and countless fishing experts, but when it comes to fishing skills, if Wang Chuan says he's second, no one dares to claim first place."

Everyone knows that fish are hard to catch in winter, but wealthy people love to eat wild fish and crave freshness. If a restaurant in the city has a customer who wants to order rock carp, they will send someone to Wang Chuan to place the order. Even in the dead of winter, no matter how many you want or how much they weigh, Wang Chuan will make sure to deliver them on time according to your requirements.

The last time the Municipal Economic Commission hosted foreign businessmen, the braised rock carp you made was caught by him. Because he thought it was too much trouble to transport it from Suji to Jiaozhou, he took a fishing rod and went to Jiaozhou himself, catching rock carp there.”

"Others rely on luck to fish, but he relies entirely on his skill."

Zhou Yan was filled with respect after hearing this; Uncle Wang Chuan was truly a remarkable person!

With Comrade Lao Zhou's endorsement, Zhou Yan was no longer conflicted.

"We only booked five tables for tomorrow, why did you order eight fish?" Aunt Zhao asked Zhou Yan.

Zhou Yan said, "Maybe someone will order more tonight. Let's order three more as a spare, just in case we don't have anywhere to go tomorrow."

Aunt Zhao nodded and said nothing more.

Zhou Yan returned to the kitchen and made arrangements for the evening's business.

Tonight's situation is special; there are two banquet tables booked, and the ingredients have been reserved separately. However, since this is the first time Zhou Yan has booked a banquet, he is being extra cautious.

Strive for instant fame, not to embarrass yourself.

Zhou Yan said, "Come on, let's make dinner. Zeng will stir-fry pickled mustard greens and twice-cooked pork, Wei will stir-fry pork cracklings and cabbage, and I'll stir-fry some fish-flavored shredded pork that Momo ordered, and mix in a portion of braised pork intestines and blood curd. That should be enough for us."

"Wait a minute, if I may ask, why did I only stir-fry cabbage?" Awei asked Zhou Yan.

"Awei, how about you stir-fry another plate of spicy pork liver? But there's a basic requirement: you have to finish it all and not waste any," Zhou Yan said, looking at him.

Ah Wei's eyes immediately cleared: "I think I spoke a bit loudly just now. Actually, stir-fried cabbage is quite good. I'll start with stir-fried cabbage with pork cracklings and gradually accumulate experience."

Zhou Yan suppressed a laugh. There was nothing she could do; the lunch at noon had silenced everyone, and their enthusiasm for work had waned.

For everyone's sake, and for his own, Zhou Yan decided that from now on, each of them would only be allowed to cook one dish for the work meals, while he would be responsible for cooking two.

"Twice-cooked pork with pickled mustard greens is actually an upgraded version of twice-cooked pork. The pickled mustard greens are chopped up..." Zhou Yan began to teach Zeng Anrong how to make twice-cooked pork with pickled mustard greens.

Kong Liwei leaned closer to the pot, listening attentively and studying diligently.

Zhou Yan is quite skilled at teaching cooking; as long as you learn diligently, you'll definitely gain something.

Putting everything else aside, Kong Liwei felt that his skill in making twice-cooked pork had improved significantly since listening to Master Zhou's class, but unfortunately he hadn't had the chance to verify it yet.

A decent twice-cooked pork with pickled mustard greens

Zhou Yan picked up a slice of twice-cooked pork that Zeng Anrong had just cooked, tasted it, and nodded slightly: "Not bad, it's not bad for your first time cooking, but there's still room for improvement in the heat control. The oil temperature when you put the meat in the pan earlier..."

Zeng Anrong listened attentively, nodding occasionally, and took out her notebook to jot things down.

She had never met such a good mentor in her life, who provided on-site teaching, pointed out shortcomings, and offered suggestions and directions for improvement.

"Teacher Zhou, I've noted it all down. I'll definitely correct it next time!" Zeng Anrong said earnestly, though her expression was a little reserved.

"It's nothing, just be more careful next time," Zhou Yan said dismissively.

　Dear readers, please vote for me with your monthly tickets! There's an extra chapter today, and I'll continue to add more tomorrow!
　　
　
(End of this chapter)