Chapter 79 Differential Treatment

The grandparents and grandchildren went into the kitchen, Yue Baohua cut the duck and roasted the pork, while Yue Ning boiled the rice noodles.

The rice noodle balls are placed in a bowl, with a few slices of blanched lettuce, a few pieces of crispy roasted pork and Baohualou’s traditional roast duck.

When Yue Baohua saw his granddaughter double the amount of oil and salt and add MSG to make a thick white soup and pour it into the rice noodles, he couldn't help but frown. His throat tightened at the thought. If he ate this bowl of soup, wouldn't he die of thirst in the second half of the night?

The soup in Cai Zhiyuan’s bowl is the normal broth of their Baohualou.

Yue Ning added a spoonful of garlic oil to each bowl. The garlic oil of Chaoshan and the black garlic oil of Japanese ramen have a long history. In the 1950s, Taiwanese brought the fried garlic oil of Hakka people to Kumamoto, Japan, and opened a ramen shop. Black garlic oil became the symbol of Kumamoto ramen. Later, other ramen also added black garlic oil, and black garlic oil was widely used in Japanese ramen.

The fried garlic oil is also a reason why her Ning roast meat is so popular in Japan. In short, it is just the right taste.

Put a spoon in each bowl, except for Cai Zhiyuan's bowl. He can just hold the bowl and drink the soup!

She and Yue Baohua brought out the rice noodles and served them to the four people. They also added a plate of roast pork and a plate of roast duck. The roast pork was served with dipping sauce, and the roast duck was poured with sauce.

After the dishes were served, Yue Ning said to Cai Zhiyuan, "Brother, Grandpa and I are drinking tea in the office upstairs."

"Go!" said Cai Zhiyuan.

Mii Nakamura picked up a piece of rice noodle with chopsticks, took a bite, and then scooped up a mouthful of soup with a spoon. She said something with an exaggerated expression.

The translator said: "Ms. Nakamura said that this is the best Hong Kong cuisine she has eaten in her three visits to Hong Kong."

"I knew she would like it." Cai Zhiyuan lowered his head and took a sip of the soup. The soup was delicious.

Lu Jinyong and Guo Shijie flattered Nakamura Mii's fans on TV and radio every day, saying that they would let Nakamura Mii eat the most delicious Hong Kong cuisine.

The most outrageous thing is that they also brought out Wagyu beef. Can't we go to Japan to eat Wagyu beef? Must we come to Hong Kong to eat it?

Cai Zhiyuan doesn’t care. After all, the purpose of Yulongxuan is to enjoy the environment.

But those two were really shameless. They wanted to take photos with Nakamura Mii even though the guests were not full. Once Nakamura Mii left, they would probably talk a lot about Nakamura Mii's name.

Cai Zhiyuan couldn't bear it, so he dragged Nakamura Mii to Baohua Building for a midnight snack.

Cai Zhiyuan picked up a piece of roast duck, took a bite, and asked Ningning to add more salt. Was she really so ruthless?

Cai Zhiyuan dipped the roast duck in the soup and watched the Japanese eat happily. He felt that a few grains of salt really solved the problem.

After Cai Zhiyuan finished his meal, he went upstairs to find Yue Ning and assigned Yue Ning a task. Tomorrow during the day, Nakamura Mii will rehearse at the Hongyun Stage in Causeway Bay, and Baohualou will be responsible for delivering meals to the staff.

The grandparents and grandchildren saw them off. The paparazzi lying in ambush at the entrance of Baohua Building had no way to break through the bodyguards' defense, but they could wait until they left and pass the microphone to Yue Ning: "Ms. Yue, what is Nakamura Mii doing at Baohua Building?"

"What else can you do in a restaurant? Have a midnight snack?"

"What did she eat?"

Yue Ning laughed and said, "There's still half a duck and some roasted meat. I'm hungry now, too. How about you come in and have a bite of the same dish that Nakamura Meiyi has, the roasted duck and roasted meat rice noodles?"

"Ah?" The paparazzi didn't expect to receive such an invitation.

"Let's go! We're tired of guarding till now."

Yue Ning used the remaining ingredients to make four bowls of rice noodles, brought them out, and called Yue Baohua and two entertainment reporters to eat together.

The paparazzi wanted to take pictures, but Yue Ning stopped them: "Don't take pictures. If such a clear picture is published in the newspaper, people will think I hired you to hype it up. This bowl of rice noodles is for those who work hard to live in this city."

The paparazzi was a little embarrassed and nodded: "Thank you!"

"You're welcome. Isn't it easy for everyone?"

An entertainment reporter took a sip of the soup and said: "This rice noodle is really delicious. It seems to have the taste of Japanese ramen. Nakamura Mei likes it, right?"

"The soup she eats is thicker and much saltier than ours. This one is more suitable for our taste."

"Is that so?"

"Yes!" Yue Ning told them a few words about the differences in tastes of people in different regions. She said, "So, we fried the pork belly and added broth. I didn't pour out the oil for the one they ate, but I poured out the oil for this one."

“Is there such a difference?”

"No wonder the fish soup at home never turns white. Is it because there isn't enough oil?" said an entertainment reporter.

Yue Ning put down the bowl and said, "I'll teach you a little trick. I guarantee you can make a white soup. Fry a poached egg and put it in the fish soup. The poached egg absorbs more oil and the fat is emulsified, so the soup will be much whiter."

The two entertainment reporters ate such a bowl of noodles late at night and felt very satisfied. They stood up and said goodbye to her. Yue Ning saw them out. One of them pointed the camera at her, took a photo and said, "Bye!"

"Be careful on the road."

The grandfather and grandson came back in, and Yue Ning said to Yue Baohua, "Grandpa, you should get up early tomorrow and call the butcher shop to send an extra 20 kilograms of beef brisket. Also arrange for a hundred double-compartment Japanese plastic lunch boxes and beverage cups to be sent."

*

After a night, Yue Ning got up, washed, read English and went downstairs to have breakfast. Yue Baohua sat and read the newspaper. A Ming, who was on duty in the kitchen today, was harvesting vegetables.

Yue Ning arranged shifts for his three uncles and asked them to take over Yue Baohua's work so that his grandfather would no longer have to handle very specific matters. Now they were still short of a chef, so they could cook together. When there were enough chefs in the future, he would be in charge of the kitchen and only need to cook occasionally.

Yue Ning made a bowl of porridge and ate it with scrambled eggs with preserved radish.

"The beef brisket has arrived." Yue Baohua folded the newspaper for her. On the page it said "Yue Ning threatened to embezzle Guo Shijie"

She had just sipped a mouthful of porridge, but the porridge went into her trachea and she was coughing so hard that her lungs were almost coming out. Yue Baohua poured her a glass of water. She took a sip to calm herself down, then wiped her mouth with a tissue.

Then he wiped the porridge spots on the newspaper with a paper towel, and then read the newspaper carefully. The main content was about the industry association yesterday, and General Manager Hong Anlu announced the cooperation with Baohualou. The article repeatedly interpreted Yue Ning's question to Guo Shijie, "Are the people in the kitchen of Yulongxuan trained by themselves?" He concluded that Yue Ning planned to poach people from the kitchen of Yulongxuan.

Lu Jinyong, the head chef of Yulongxuan, was interviewed and vowed that he was highly valued by boss Guo, and that the treatment of chefs at Yulongxuan was among the best in Hong Kong. It was neither necessary nor possible for them to change jobs for a tiny profit.

Yue Ning turned the page again. The news about Nakamura Mii's arrival in Hong Kong occupied the entire page. There were all kinds of news. Junhao Hotel also took this opportunity to occupy a space and put up a photo of Boss Guo and Chef Lu with Nakamura Mii.

The article goes like this: Yulongxuan prepared a table of the most Hong Kong-style food for Miss Nakamura Mii, and Miss Nakamura kept praising the food for being delicious.

Yue Ning didn't know whether Nakamura Mii praised him or not. Anyway, Yue Ning knew that he was praised for the best Hong Kong cuisine, but it was definitely not the most delicious Hong Kong cuisine.

Yue Ning put down the newspaper, changed into his chef's uniform, and went into the kitchen to prepare Hong Kong-style curry beef brisket. It had to be both Hong Kong-style and something that the Japanese could get used to eating. It also had to be kept warm so that the vegetables inside would not affect the taste. It could also be cooked in a large pot, which was very convenient. So the choice was none other than curry beef brisket.

There were a few people on duty in the kitchen today, including A Ming, and Yue Ning just happened to say it to them again.

A Ming didn't care at all who Yue Ning would recruit. He had never thought of becoming a chef before, or rather, none of his three brothers had ever thought of it. But now that Ning Ning had forced him to do it, he had no choice but to do it.

What he was worried about was: "Ningning, you can recruit from the mainland, but can't other bosses recruit from the mainland through cooperation?"

Yue Ning mixed the curry sauce and said, "First of all, I can cooperate with domestic companies because of the friendship between Grandpa Qiao and the mainland leaders. Secondly, they believe in my sincerity. Most importantly, it is difficult for ordinary people to recognize how good these people are."

“Won’t you know after cooking two dishes?” asked Amin.

Yue Ning shook his head: "I know how good Uncle A Ming is, but who would have thought that your craftsmanship is better than Lou Jiafu's?"

"Ah? I'm better than Lou Jiafu?"

"You're still asking this question now? You didn't have confidence before, but don't you have it now? I felt you were really good on the first day you came." Yue Ning said proudly, "I am the kind of person who can see the essence through phenomena."

Yue Ning said to Ah Zhong who was cutting vegetables: "Ah Zhong, you too, right?"

Ah Zhong blushed at the compliment: "Hehe!"

"The people here are either those who have followed my grandfather for so many years and never left him, or those who were selected by me personally." Yue Ning said with a smile, "So, this is not just a matter of cooking two dishes!"

Yue Ning stewed curry beef brisket first. The beef brisket was out of the pot at 10:30. He arranged for lunch boxes and iced lemon tea to be prepared. It was already a little after 11 o'clock when they were sent out.

Yue Ning returned to the kitchen. The lunch rush was here, and she took orders to cook. Sister Zhu, the foreman of the lobby, came in and said, "Ning Ning, a group of Japanese guests came. The tour guide said they wanted to eat the rice noodles that Nakamura Mei had last night."

Ah this? Yue Ning asked: "How many people? Approximately."

"About twenty. Let me count them first."

This business must be done! Didn't she want to test Japanese ramen? Business came to her before she even went to Japan. If Japanese customers knew the rice noodles that Nakamura Mie ate, then Hong Kong customers would definitely know it immediately.

Yue Ning was making the same roast meat and rice noodles as Nakamura Meiyi in the kitchen, and at the same time instructed the outsiders: "When you take the order, you must ask clearly whether it is from a Japanese customer or a Hong Kong customer. The recipes are different for both sides. Do you understand?"

"knew."

Two large pots with different soup bases.

Sure enough, not long after, customers from Hong Kong City also came to eat the same rice noodles as Nakamura Meiyi.

Baohualou is a big restaurant, and now it starts selling noodle soup.

Although the price of rice noodles is low, the turnover is very fast. Yue Ning and his people are busy in the kitchen. While serving the rice noodles, they repeatedly remind customers to distinguish clearly between customers from different places and not to make any mistakes.

It was not even one o'clock yet, and the fresh rice noodles at home were gone. The guests were still coming, so Yue Ning could only go out and say, "There is no more rice noodles. At noon, I sent Hong Kong-style curry rice to the rehearsal site. Do you want to try it?"

Some people left disappointed, while others stayed to eat curry and rice.

At the end of lunch, the cashier girl was very happy and said that she had made a lot of sales today just by selling rice noodles and curry rice.

Yes! In the past, although Ning Shaolu had a low unit price, it had a large volume, accounting for 60% to 70% of the group's revenue. Fast food chains were more likely to become industry giants.

Today's situation has given Yue Ning greater confidence, and she should speed up the layout of fast food.

Before she could catch her breath, a piece of news broke in the afternoon: "Baohualou treats Japanese customers and Hong Kong customers differently. The soup for Japanese customers is thicker than that for the same rice noodles."