Rebirth 07: Starting with Saving a Bankrupt Restaurant

The main points are the two points Zhou Wen just raised. To be honest, they're not exaggerated at all; they're just simple statements of fact.

Jiang Zhiyu's restaurant is indeed luxuriously decorated, and she herself is truly beautiful, exuding star quality.

In later generations, there were indeed instances where a shop owner was good-looking and the shop became incredibly popular.

Zhou Wen even thought there might already be posts about this restaurant on Baidu Tieba, but who can say for sure?

"After the restaurant reopens, you can post some updates. I don't need to say more, right?"

Jiang Zhiyu also understood Zhou Wen's meaning.

"Posting online saying the restaurant's food is good, the ambiance is nice, etc."

Zhou Wen nodded.

Jiang Zhiyu nodded slightly and said:

At this moment, Sister Wang also brought over the menu.

"The above is only a part; some dishes are still being finalized, after all, we need to taste them first."

Zhou Wen also picked up the menu and started looking at it.

After looking at it, Zhou Wen felt that the price wasn't a big problem.

If you only look at the price, it's definitely worth the renovation.

As for whether the portion size of the food was worth it, Zhou Wen was not sure.

"Please have a seat for a moment; the chef will be here shortly."

"I've already informed them that I'll be making a few of my signature dishes. I'll ask for your feedback then."

Zhou Wen nodded and said, "Okay."

The two continued chatting for a while, with Jiang Zhiyu discussing some of the restaurant's plans.

Zhou Wen nodded occasionally, and sometimes offered his opinions.

The chefs have also arrived at the restaurant and started cooking.

Once the dishes are cooked, Sister Wang will bring them out.

The bowls and chopsticks had already been prepared.

"This dish is steamed turbot," Sister Wang said.

Zhou Wen could naturally see it.

I picked up my chopsticks and took a bite. Steamed turbot is all about the freshness of fish, plus some seasonings.

The fish was fresh enough, but Zhou Wen felt that there was too much sauce, which masked the fish's natural freshness.

However, the flaws do not overshadow the merits; who knows what others might think?

Maybe local Guangzhou diners just like it this way?

Then there are a few classic Guangzhou dishes, such as poached chicken and honey-glazed char siu.

Zhou Wen couldn't find anything wrong with these dishes; they tasted almost exactly the same as those from some of the more famous places he had visited in his previous life.

The honey-glazed char siu was also very oily and sweet, but not cloying.

Zhou Wen felt that it was unnecessary for him to taste the dishes, since they were all top chefs and the taste wouldn't be too bad.

They've been chefs for decades.

What I can offer is perhaps a business idea or help add some dishes.

"Not bad," Zhou Wen nodded.

Jiang Zhiyu frowned slightly and said, "Why do you say every single dish is good?"

Zhou Wen chuckled and asked in return:

"So what do you think is wrong with these dishes?"

Jiang Zhiyu pursed her lips, and indeed, she couldn't find any fault with it.

"You must know the skill level of the chef you hired yourself."

Some of the dishes Zhou Wen makes don't necessarily taste better than these.

"Want to show off your skills?" Jiang Zhiyu suddenly asked, raising an eyebrow.

Zhou Wen rubbed his nose and didn't say anything.

Looking at Jiang Zhiyu's expectant eyes, Zhou Wen was thinking about what dish he should cook if he wanted to show off his skills.

It must be something the restaurant didn't have before.

Zhou Wen felt that Guo Bao Rou (sweet and sour pork) actually suited the Cantonese flavor quite well.

Its sweet and sour flavor is similar to that of many local foods.

Anyway, I can make it at my own restaurant, so I might as well take this as a practice run.

Who knows, I might be satisfied with the taste after making it. The first dish I made after returning home in September was sweet and sour pork.

Zhou Wen also stood up: "Okay."

Jiang Zhiyu also got up.

Since both of them had moved, Sister Wang naturally couldn't stay seated any longer.

Upon entering the kitchen, you'll definitely find sliced ​​meat.

"Here are clean aprons."

Zhou Wen also took the apron and then put it on.

"You shouldn't mind if I secretly learn a little, right?" Jiang Zhiyu asked with a smile, arms crossed.

Zhou Wen smiled but didn't say anything more.

He quickly put away his smile and prepared to start making the sweet and sour pork.

Jiang Zhiyu nodded, though she didn't know why.

Potato starch needs to be soaked in advance, but since it was made on short notice, I didn't prepare any and could only soak it in advance during the few minutes of marinating.

Only then did Jiang Zhiyu belatedly ask, "What dish are you planning to make?"

You'll find out soon enough.

"So mysterious," Jiang Zhiyu said softly.

First, slice the pork tenderloin. After slicing, pound the meat with the back of a knife to relax it.

Next, rinse with clean water.

Then wipe it dry, and then add white pepper powder and salt.

In addition, Zhou Wen added an extra egg white.

Then add the starch and oil back in.

When the oil is about 80% hot, put the meat into the pot and take it out after about half a minute.

Once the temperature rises again, fry it for about twenty seconds, and then fry it again for ten seconds.

Three times in total.

Then prepare the sauce: light soy sauce, sugar, vinegar, salt, and cooking wine.

Add the chopped side dishes to the sauce.

After sautéing the scallions, ginger, and garlic until fragrant, return the sweet and sour pork to the pan and pour in the sauce.

"Sweet and sour pork, have a taste."

"Sweet and sour pork?" Jiang Zhiyu raised an eyebrow as she looked at the prepared sweet and sour pork in front of her.

The color is quite nice, a beautiful golden yellow.

Then you pick up a piece.

Because the piece was quite large, Jiang Zhiyu placed one hand underneath it and took a small bite.

Even after being stir-fried, you can still hear the crispy sound when you bite into it.

The outer shell is very thin and crispy, and it doesn't crumble when you bite into it.

Because Zhou Wen provided an egg white, the pork tenderloin inside was tender and juicy.

Overall, it can be described as having three layers: crispy on the outside, tender on the inside, and juicy on the inside.

The flavors are perfectly balanced between sweet and sour, crispy on the outside and tender on the inside.

"Sister Wang, you should give it a try too," Jiang Zhiyu said.

Sister Wang also tried it.

After tasting it, I had a different opinion about Zhou Wen, the young man. I didn't expect his cooking skills to be so good.

"Where is this food from?"

"From Northeast China."

"Northeast China? Oh~"

This sweet and sour cooking method is quite in line with local food tastes.

After Jiang Zhiyu finished speaking, she ate another piece of sweet and sour pork. Naturally, she wanted to eat more of this kind of food that she had never eaten before.

Who knows, we might not be able to eat it anymore in the future.

The other two chefs also gave it a try.

He nodded involuntarily, clearly approving of the dish.

They returned to their seats in the lobby.

"I don't think they had sweet and sour pork when I went there, right?" Jiang Zhiyu said, propping her cheek up with one hand and tilting her head as she looked at Zhou Wen.

Zhou Wen didn't say anything. Not only did they not have it back then, but restaurants don't serve this sweet and sour pork now either.