Chapter 298 Diana Steak

Yu Jiahong turned around and asked, "Cousin Meiyue, are you sure you want to build a closed-door refugee camp?"

"There's nothing we can do," Cai Meiyue put down her chopsticks. "The average annual income in Vietnam is only about 150 to 200 US dollars, which is only 12 to 17 US dollars a month. But if you look at Hong Kong, dock workers earn 1,500 Hong Kong dollars a month, which is equivalent to a Vietnamese worker's annual salary. There are many political refugees who say they are fleeing, but their eyes are fixed on the neon lights of Hong Kong. In their minds, they can make a fortune by picking up garbage on the streets of Hong Kong."

The charcoal fire crackled under the ceramic pot, and the aroma of abalone sauce rose with steam. Cai Meiyue picked up a piece of abalone: ​​"So they are not allowed to work outside, and they have to use closed camps to restrict their freedom. This is not cruel, but deterrence. Think about it, a Vietnamese fisherman drifted on the sea for a month, risking his life to come to the port city, but found that he could not work or go out casually, just like being in prison. Will anyone be willing to come next time? The goodwill of the port city is the same, there must be a limit, otherwise it will become rotten meat that attracts flies."

"But will this accidentally hurt people who are really desperate?" Yue Ning couldn't help but ask.

Cai Meiyue sighed, "That's why it's called 'humane deterrence'. Those who need to be rescued should be rescued, but some people deliberately drilled a hole in their boats just to come to Hong Kong City, saying they were 'escaping'. In fact, they calculated that the Hong Kong government would not dare to watch them die without helping. Building closed-door camps is a bit hard for real refugees, but at least it can allow them to wait for tickets to third countries; for those who want to sneak in and make money, it also cuts off their thoughts."

Cai Meiyue introduced the Hong Kong government's idea, which is to convert two old prisons into refugee camps in the initial stage, and the newly arrived refugees must live in closed-type refugee camps.

"The best refugee management I've ever seen is the Nanshi Refugee Camp in Shanghai. After the July 7 Incident, Japan launched a full-scale invasion of China, and a large number of people poured into Shanghai. They wanted to enter the British and American International Settlements and the French Concessions in Shanghai, but the concessions closed the entrances and blocked the refugees outside the concessions. A French priest presided over the opening of the Nanshi Refugee Camp, which took in 350,000 refugees. It was well-organized, with schools, hospitals, and factories. It was in the Nanshi Refugee Camp that I met Baoru."

"Yes! At first I was in a refugee camp run by the Chinese. We were starving to death there. Later my brother sent us to Father He. The doctor treated us and the nuns in the nunnery took care of us." Third aunt Li Xianghao talked about those years. "I met Sister Baoru in the hospital of the refugee camp."

"So it's not that we can't do it well, the key is how to do it. I used the Nanshi refugee camp as an example to the Singapore government, hoping to organize Chinese businessmen to open factories in the refugee camp to provide job opportunities for refugees, and suggested that Singapore give more refugee quotas, but was rejected." Yu Jiahong shook his head, "I am sympathetic to others, but the government's considerations are also reasonable. If Hong Kong City continues like this, refugees will definitely become a heavy burden."

The servant had just brought the steamed grouper with oil residue and preserved radish to the table. The fresh and mellow aroma was very pleasant.

Qiao Qiming likes to eat mouse grouper, and they also want to have a prosperous New Year's Eve dinner, so naturally the Cai family cannot do without this fish when entertaining their in-laws.

Cai Yunheng said to his in-laws: "Brother Qiming, Jiahong, there are some things that cannot be done when it comes to eating fish. There is nothing we can do about it."

Qiao Qiming picked up a piece of fish with chopsticks. The tender white fish belly was wrapped with amber oil residue and dark brown shredded preserved radish. He took a sip before putting it into his mouth. It was salty and fresh with the unique fermented aroma of aged preserved radish, and it had a sweet aftertaste when he tasted it carefully.

Yue Ning looked at Qiao Qiming: "Grandpa, which one tastes better compared to the usual steamed food?"

Qiao Qiming picked up another small piece of oil residue and put it into his mouth. The crispy oil residue burst between his teeth, mixed with the salty fragrance of the old preserved radish, giving it a unique taste.

"It's delicious, very delicious!" Qiao Qiming said, "Next time I go to Ningyan, you can give me this steamed fish with preserved radish."

"Is that right? Grandma Cai has kept this preserved radish for more than 20 years." Yue Ning also picked up some fish meat to eat, and after a bite, he asked, "Uncle, if they were locked up in a refugee camp, those young people would eat relief every day, have nothing to do, and be imprisoned in such a small place. If they are idle, they will get into trouble and have psychological problems, right? There will definitely be more evil things in there."

"Not only that, they eat relief food every day and do nothing but give birth to children, and then eat relief food again after the children are born." Cai Baoer rolled her eyes, "I saw the crime report sent in, and the number of sexual assault cases in the refugee camp is the highest in Hong Kong."

"If that's the case, then hasn't Gangcheng already taken in so many refugees? Then we have to keep them busy. I think what my uncle said about opening a factory in the refugee camp is a very good idea. It can also allow them to learn a skill. They can rely on relief to survive in the refugee camp. After they work, their wages will be deposited in an international bank account, and when they leave Gangcheng, they will be given the money as start-up capital for their destination country. And while they are working, they will be evaluated as advanced and wear big red flowers..."

A group of capitalists who have always only known how to use money to motivate others have never thought of these spiritual motivational methods. They thought it was a bit mysterious at first, but as they listened more, they understood the trick.

Aunt Meiyue simply stood beside their table and listened to Yue Ning say, "When the refugees arrived at the detention camp, their first feeling was that they couldn't return to their hometown and couldn't see the future. We need to help them see the future spiritually and also help them touch the future in reality."

Yue Ning looked at Cui Huiyi and said, "Sister, Li De will open another instant noodle factory, specializing in the production of Ning Xiaochu instant noodles. In addition, Ning Xiaochu will promote Saigon Pho, and invite the couple for whom I once wrote the signboard to be the spokesperson. For every serving of Pho sold, Ning Xiaochu will donate 30 cents. I will set up a Ning Xiaochu training class there to give them a skill. The countries that promise to accept them are exactly where Ning Xiaochu plans to go in the future. I will open stores there and recruit these trained refugees as employees."

Yue Ning looked at Cai Zhiyuan with a smile: "Brother Zhiyuan, I still need your cooperation in this matter."

"What do you want to do now?" Cai Zhiyuan asked.

"The German people are really kind-hearted. They are forcing the government to accept Vietnamese refugees. I will open a store in Germany and serve Vietnamese pho. You should find a way to contact German TV stations and let them report this incident together. The main aspects are, first, we need to publicize that Hong Kong is too small to accommodate so many people; second, we also need to let them know that confinement is a helpless move, but we are considering their future; third, Ning Xiaochu is a brand that is willing to contribute to the Vietnamese refugees' stay in Hong Kong. Of course, it can also be aimed at the whole of Europe."

She thought for a moment, then turned to Qiao Junxian and asked, "Talk to PN about some low-tech small appliances that can be made in your joint venture, and you can also open a factory in the refugee camp. Aren't PN's products going to be mid- to high-end? Hasn't Japan always been criticized for having no sympathy for refugees? Now is the opportunity. Let PN pay and also work hard to promote their investment of resources to help refugees."

Yue Ning looked up at Cai Meiyue: "Aunt Meiyue, can you see if you can communicate with the government? Let them learn from Singapore and allow the refugee camps in Hong Kong City to flow quickly. We set a quota of 20,000, and no more will be accepted. We have accepted more than all the first asylum ports combined, right? If the flow is normal, the refugees can be taken away in a few months after arriving in Hong Kong City, and this quota should be enough. In short, we must let the world know that the whole of Hong Kong is facing tremendous pressure, but the whole of Hong Kong is working together to solve the problem. This is called the crying child gets the milk, otherwise Hong Kong City will suffer in silence!"

Cai Meiyue lowered her head and kissed Yue Ning on the cheek: "Baby, you are really my good baby."

There are two branches of the Cai family. Cai Zhiyuan's family is engaged in business, while Cai Meiyue's family is engaged in law and politics. This has been going on for sixty or seventy years. This is undoubtedly another opportunity to raise the reputation of the Cai family.

At this time, He Yunbang, wearing chef uniforms, and his apprentice pushed a dining cart with a built-in alcohol stove into the restaurant.

"Ningning, have you arranged a family dinner for today?" Cai Zhiyuan asked Yue Ning.

"Of course. The sense of ceremony cannot be lost at all. Besides, I also want everyone to help test my uncle Abang's cooking skills."

"Today I'm making Diana steak, Chef Pierre's specialty," said He Yunbang.

"Diana steak? Could it be that the future Princess Diana particularly likes to eat it?" asked Old Mrs. Qiao.

Yue Ning laughed: "Grandma, this Diana is the goddess of hunting in Roman mythology. But this steak is really related to the British royal family. It is said that the Duke of Windsor likes it very much. It is a classic French dish. Pierre is a leader in traditional French cuisine, and his Diana steak is very authentic."

As Yue Ning explained, the cast iron pot began to smoke. He Yunbang used silver tongs to put two pieces of sirloin steaks covered with snowflake texture into the pot. The aroma of fat instantly covered the rich aroma of the hot pot. He turned his wrist and quickly fried the Maillard reaction layer on the edge of the steak. He turned both sides over, sealed the edges, and added rosemary. Wagyu steaks are rich in fat, so there is no need to add butter, and the milky aroma is overflowing. After frying, he picked up the steaks and put them on the spread tin foil, and the apprentice immediately wrapped the steaks in to wake up the meat.

The blue flame of the alcohol stove licked the bottom of the pot, and the fat from the fried wagyu steak sizzled. He Yunbang poured chopped onions into the pot, and the aroma of butter and onions immediately filled the air. He then added sliced ​​mushrooms and stir-fried them. He picked up the wine bottle and poured it along the edge of the pot. The blue flame "boomed" and the aroma of wine, beef, and mushrooms immediately filled the entire restaurant.

Behind him, his apprentice added green beans, carrots, and asparagus to the pot of boiling water.

After the flame in the pot went out, He Yunbang added Worcestershire sauce, yellow mustard sauce and light cream to the pot, turned off the heat, stirred the cream with a wooden spoon, and used the residual heat of the cast iron pot to make the sauce thicker.

With the grace of a French chef, he spread half of the mushroom sauce from the cast iron pot onto a white porcelain plate dotted with cooked asparagus, green beans and carrots.

"Change the pot and start the fire!" he said to his apprentice.

The apprentice changed to a clean cast iron pot, lit it and started cooking.

He Yunbang unfolded the tin foil and cut the two steaks diagonally into thick slices. The steaks were brown on the outside and tender on the inside. He placed the steaks neatly on the mushroom sauce and poured the remaining sauce in the pot over the steaks and vegetables. Finally, he sprinkled with chopped parsley and ground black truffle crumbs.

He extended his hand as if inviting people to taste the food, then continued to fry steaks, cooking for one table at a time.

When the steak was served to Yue Ning and his friends' table, the steaming hot air, wrapped in the aroma of burnt food, wine and cream, suddenly rushed into everyone's nostrils.

Yue Ning smiled and said, "French steak is now served on the Chinese New Year's Eve dinner. Let's eat it, everyone?"

"Come on, use your chopsticks." Cai Yunheng was the first to pick up a piece of steak.

The pink tender strips of meat are wrapped in thick sauce, shining seductively under the light. The moment you put it in your mouth, the rich fat of the Wagyu sirloin melts on your tongue, with the unique milky aroma of grain feeding, and the sweetness of the meat itself forms a wonderful contrast with the aroma of the burnt brown skin. The unique aroma of black truffle crumbs is intertwined with the mellowness of mushroom sauce, and there is also the wine aroma of brandy after being roasted by flames, the sour and sweet Worcestershire sauce and the slightly spicy yellow mustard bloom in your mouth. Especially the mushroom sauce, which fully absorbs the essence of the gravy fried from the steak. Every bite has a rich meaty base, and the smoothness of the cream blends all the flavors just right, like a taste symphony performed in your mouth.

A group of people at the table shared two steaks. When the turntable on the table turned a circle and returned to Cai Yunheng, there was no extra steak on the plate.

At this moment, the steaks from another table had just been served, and He Yunbang was still frying steaks for the next table, and the aroma continued to spread. God knows how unsatisfying it is to eat just a small bite!

Cai Yunheng never imagined that as a banking and entertainment tycoon in Hong Kong, he would feel disappointed over such a small piece of steak.