1984: Starting from a bankrupt Sichuan restaurant

Chapter 49 Having a little sister would be great too! (Third update!)
Today's farce at the factory canteen made those workers who like stir-fries see the true colors of Wang Defa and Huang Fusheng.

The recently popular Zhou Erwa Restaurant has become everyone's second choice.

The food at state-run restaurants was quite good, but it wasn't as convenient in the past; the food was slow to arrive and you didn't dare to rush them.

Because the waiters at state-run restaurants have really bad tempers. Not only do they swear, but sometimes they even hit people when things get heated.

In contrast, Aunt Zhao at Zhou Erwa Restaurant is truly kind and approachable. If the food is served slowly, she will proactively bring you a serving of pickled radish and say a few kind words.

Those who can afford to eat stir-fries regularly are usually management and technical staff in the factory, earning a monthly salary of seventy or eighty yuan or more, and they often get together with friends for a meal.

Of course, many people were visiting for the first time and hesitated when they saw that the prices were even higher than the stir-fries in the factory canteen.

So, the factory director and deputy director's families had a get-together, ordering one of each of the several dishes. Everyone was waiting for the director to finish eating and give his opinion.

Currently, the double-pepper minced beef, braised beef with bamboo shoots, braised pork ribs, and braised beef with torn pieces have all received unanimous praise, leaving only the most expensive crucian carp awaiting judgment.

"Factory manager, everyone's waiting for your feedback," Lin Zhiqiang said with a smile, having already seen through the other guests' thoughts.

Although he had never tasted Zhou Yan's braised crucian carp with agastache, he had confidence in Zhou Yan; if it was served last, it must be delicious.

"Don't rush, everyone. Let me try it first. I'll definitely give a fair assessment of whether it's good or bad," Wang Hongliang said with a hearty laugh, picking up a piece of fish from the belly with his chopsticks.

The broth was thickened just right, coating the fish meat. When picked up, it had a slight sheen of oil but wasn't too sticky.

When you put the fish in your mouth, a variety of flavors come together, including numbing, spicy, fresh, fragrant, and sour. Among these, the unique aroma of patchouli stands out, elevating the overall taste to another level.

There is no single way to cook crucian carp with agastache; every chef makes it differently. This difference can be seen in the pickled cowpeas and pickled peppers.

Sourness enhances flavor and pairs well with fish, which is why people in Sichuan and Chongqing love to add pickled cabbage when cooking fish. The same principle applies to adding cowpeas—to enhance flavor, freshness, and remove fishy smells.

Wang Hongliang has several pickling jars at home, containing pickled cabbage, pickled cowpeas, pickled peppers, pickled ginger, and more. He pickles seasonal vegetables every year and locks them in the cellar, accessible only to him. Whether used in porridge, stir-fries, or fish dishes, they are all precious ingredients.

The pickled peppers and pickled cowpeas in this crucian carp with mint flavor are indeed well pickled, with a refreshing sour and fragrant taste that is distinct without being overpowering.

The harmonious blending of various flavors demonstrates Zhou Yan's exceptional talent.

Biting into the fish reveals a wonderfully fragrant, slightly charred skin, while the flesh itself is exceptionally tender.

Fresh, fragrant, and delicious!
There are two ways to cook crucian carp with agastache: one is to first fry it and then boil it, reducing the sauce before pouring it over the fish.

Another method is to skip the frying step and cook it directly in a thick broth, then reduce the sauce and pour it over the ingredients, aiming for the ultimate tenderness.

Clearly, Zhou Yan preferred the former approach, and Wang Hongliang also preferred this one.

In his opinion, fish is not fragrant if it is not fried, and even if it is tender, it will lack something. However, if it is over-fried, the fish will become tough and lose its smooth and tender texture. Therefore, controlling the heat is very important.

The cooking time for this braised crucian carp with mint was perfectly controlled.

The cooking time and seasoning were perfectly combined. In his mind, this crucian carp with mint was already number one, even better than the one he had eaten at the Rongcheng restaurant.

Wang Hongliang pursed his lips, spat out a thin fish bone, stood up and looked at Zhou Yan, saying, "Chef Zhou, your crucian carp with mint is absolutely delicious. It's spicy, fragrant, and flavorful, just as good as any restaurant in Chengdu. I love cooking. Let's have a good chat sometime when we have time."

"Oh……"

The restaurant guests exclaimed in surprise, not expecting the factory manager to give such a high evaluation after eating the crucian carp with agastache.

Lin Zhiqiang and Meng Anhe were also somewhat surprised.

The factory director's way of addressing Zhou Yan changed from "Comrade Little Zhou" to "Little Zhou," and then to "Master Little Zhou," which shows the change in Zhou Yan's image in his mind.

Before the dishes were served, he said he wanted to give Xiao Zhou some pointers.

Now it's time to have a good talk with Master Zhou.

Sigh, even the old factory director has two faces.

Meng Anhe pursed her lips, lowered her head slightly to hide the smile on her face, picked up a piece of fish to taste, and her eyes quickly lit up, amazed by the taste.

The design institute has a high standard of hospitality, and she has eaten at many famous restaurants in Chengdu. If Zhou Yan's braised crucian carp with agastache were on the menu of Rongleyuan, it would be a signature dish.

It should be said that not only the crucian carp with mint, but also the braised beef with dried bamboo shoots, the stir-fried beef with double peppers, and the braised pork ribs are all top-notch and comparable to famous restaurants in Chengdu.

For the first time, Meng Anhe seriously examined this young man.

This restaurant in a small town can't contain his talent. Given more time, he might be able to make a name for himself in the catering industry.

The three little ones at the table stared at Zhou Yan with a hint of admiration in their eyes. The food today was just too delicious!

They especially wanted to eat the ribs, even the bones!
"You flatter me. I would like to learn more from you," Zhou Yan said modestly with a smile.

"No, no, no, I'm telling the truth. When it comes to cooking, I'm never ambiguous." Wang Hongliang waved his hand and said with a smile, "Your master is more well-rounded than you, but you are more talented. Even among the top chefs in those big restaurants in Chengdu, few can cook these dishes better than you."

Upon hearing this, the way all the guests looked at Zhou Yan changed.

If it were anyone else, people would think that Zhou Yan had hired someone. But the old factory director is different. He has traveled all over the country and seen a lot. He is particularly particular about food. For him to say such a thing, it is clear that the dishes Zhou Yan prepared today were indeed very good.

His skill level is even better than that of a top chef at the Rongcheng Grand Hotel!
If this news gets out, many people will definitely come to eat here tomorrow.

Aunt Zhao looked at Zhou Yan and smiled, but tears welled up in her eyes. How much suffering this child must have endured.

"Boss lady, give us a serving of crucian carp with mint as well."

"We'd like one serving of minced beef with double peppers and one serving of crucian carp with mint..."

The guests couldn't sit still any longer and started ordering food, with the crucian carp with minced pork and the minced beef with double peppers becoming the most popular dishes.

Zhou Yan exchanged a few polite words and then went back to the kitchen to get busy.

Factory Director Wang is quite an interesting person; he's approachable and speaks very kindly.

"Come on, factory manager, have some more." Lin Zhiqiang poured wine for Wang Hongliang.

"Two ounces is enough. I want a bowl of rice." Wang Hongliang waved his hand and said with a smile, "This is a side dish. Rice is more satisfying than alcohol."

"Okay, then I'll eat too." Lin Zhiqiang smiled and put away the wine.

In no time, the signs for braised beef with dried bamboo shoots and minced beef with double peppers were removed, and the dishes were moved to the clearance section.

"I'm so sorry everyone, we're out of these two dishes. We still have three servings of braised pork ribs, six servings of crucian carp with mint, and about ten servings of braised beef. Once we finish ordering today's dishes, we'll be sold out," Aunt Zhao announced apologetically.

The braised pork ribs and crucian carp with mint were a bit pricey, but that didn't dampen anyone's enthusiasm. On the contrary, everyone was afraid that someone else would get there first and they wouldn't get anything, so they all crowded around to order.

Several dishes were ordered in no time, and even the braised beef was completely sold out.

"Aunt Zhao, prepare more dishes for tomorrow. Judging from this, business will definitely be booming tomorrow."

"That's right, I'll come tomorrow at noon!"

"I didn't order anything," a customer muttered quietly.

“Okay, we’ll definitely prepare more food tomorrow so everyone can have some,” Aunt Zhao said with a smile.

After the three little ones finished eating, they got off the table and coaxed Zhou Momo out of the kitchen to play together.

"MoMo, do you get to eat the dishes your pot cooks every day?" Lin Bingwen asked, looking at Zhou MoMo. "Are they always so delicious?"

“Yes.” Zhou Momo nodded. “Every day.”

The three little ones were incredibly envious upon hearing this.

Lin Bingwen turned to look at Lin Jingxing: "Brother, when are you going to make it for me?"

"Huh?" Lin Jingxing shrugged.

After everyone had eaten and drunk their fill, they paid the bill and left satisfied.

"Zhiqiang, you really know how to find places. Otherwise, I would have never known that there was such a hidden gem of a restaurant right under my nose." As they exited the restaurant, Wang Hongliang pulled Lin Zhiqiang aside and laughed.

"I'm just here for the fun of it. Only the factory manager can truly appreciate the local cuisine. Little Zhou is a good cook and a nice person too," Lin Zhiqiang said with a smile.

"That's good. I'll have to come back and ask him for advice sometime. It's much more convenient than going to Chengdu." Wang Hongliang nodded.

The two families parted ways at the door. Wang Hongliang rode his old bicycle, carrying his grandson and Li Meilin back home.

Lin Zhiqiang's family walked slowly along the riverbank toward their residential compound.

"Dad, Mom, when are you going to send my brother to learn to cook?" Lin Bingwen asked, shaking Lin Zhiqiang's hand and pleading, "Other people's brothers can cook delicious food!"

"Come on, you!" Lin Jingxing rolled his eyes at him, then turned to Meng Anhe, took her arm, and said in a coquettish tone, "Mom, when are you going to have a little sister? Momo is so cute!"

"Having a younger sister would be great too!" Lin Bingwen's eyes lit up.

"You guys really dare to think outside the box."

Meng Anhe and Lin Zhiqiang couldn't help but laugh.

The family's laughter echoed on the riverbank, and the setting sun cast long shadows of them.

……
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(End of this chapter)