The business at the department store is good, and the restaurant business is naturally not lagging behind.

As the cold winter was coming, Lu Qingyang planned to improve some of the main dishes.

The culinary style of Beijing is very different from that of Guangzhou. It focuses more on rich and substantial flavors and is good at stir-frying, grilling, and shabu-shabu. In winter, hot stews and hot pots are indispensable.

Lu Qingyang did not mechanically copy Cantonese cuisine, but cleverly combined the essence of Cantonese cuisine, such as its focus on freshness, climate, and good use of pots, with the local flavors and ingredients of Beijing, and carefully improved the dishes of Xinweiju.

"Xinweiju" originally had some casserole dishes, but the soup base was relatively simple.

Lu Qingyang instructed us to make a richer broth, and used this broth as the basis for cooking clay pot dishes.

Drawing inspiration from Cantonese cuisine’s approach to seafood, the dish uses fresh oysters, shrimps, and squid tentacles, paired with northern-style marinated firm tofu and cabbage vermicelli, simmered in a thick broth, and finally sprinkled with coriander and a little pepper.

It retains the richness of the north and adds the sweetness of the south.

Put Cantonese sausage and bacon, northern yellow chicken pieces, and scallions into a pot, pour sauce and some broth on top and bake until cooked.

The aroma of bacon permeates the chicken, releasing the sweetness of scallions. It is salty and delicious, and goes well with rice, a perfect fusion of northern and southern flavors.

This smoky cooking method in Cantonese cuisine brings a novel experience to diners in Beijing.

People in the north love to eat pig intestines, which are mostly braised, deep-fried or stir-fried.

Lu Qingyang improved it by adding a lot of garlic, ginger, shallots and rich sauce (and cooking it in a hot casserole with cleaned pig intestines).

When it was served, it sizzled and the aroma of sauce was fragrant. The pork intestines were crispy, tender and chewy, with a rich flavor, which instantly conquered diners who prefer strong flavors.

The most popular mutton in northern winter is stewed with yam, wolfberry and longan meat, which are nourishing in the south. However, the medicinal taste is reduced, which highlights the deliciousness of the mutton and the mellowness of the soup. It can dispel the cold and warm the body. It is more delicate and nourishing than the traditional mutton stewed with radish.

In response to the dry climate in Beijing in winter, this lung-nourishing sweet soup is recommended.

It is slow-cooked in a stewing pot and has become a must-order moisturizing dish for many women and families.

The steamed chicken feet with black bean sauce were introduced. They are soft, glutinous, boneless, salty, fragrant and slightly spicy, making them an excellent dish to go with wine.

These improved new dishes not only have the delicacy and freshness of Cantonese cuisine, but also firmly grasp the northern stomach's pursuit of "rich, fragrant and warm".

At this time, Xinweiju became one of the most popular restaurants in Beijing.

At this time, Lu Qingyang was still busy with his studies. He was so busy every day that he wished he had several clones.

The coats continued to sell well in the department store, and as Lu Qingyang expected, imitators soon appeared.

First, some customers discovered that some clothing stores in Taiwan had "copycat" goods with similar styles, rough details, and thin and brittle fabrics, which were priced at only a few yuan, attracting some customers who were looking for a bargain.

Then came a bigger challenge.

Zhou Fang called urgently from Suicheng, his tone anxious:

"Brother Yang, the situation is a bit bad! Several coats similar to ours have appeared on the market. The craftsmanship doesn't look like they were made in our workshop. I guess other factories have followed suit. The prices are even lower than ours! And... and I heard that someone from another factory has privately contacted our master craftsman, hoping to poach him!"

Almost immediately, Wang Hui, the director of the Jingcheng Department Store, tactfully reminded Lu Qingyang, "Qingyang, several garment factories have recently sent us samples of new coats. They look a bit similar to yours, but the price is more advantageous. Although the department store is still promoting yours, the pressure is quite high."

The crisis has arrived.

Imitation and price wars are the most primitive and effective means of business competition.

Lu Qingyang did not panic when he received the news.

He had anticipated this day and had already thought about strategies to deal with it.

He immediately asked Zhou Fang to increase the salaries and bonuses of several core masters, and gave them the title of "technical consultant", telling them clearly that the development of "Xiangyang" could not do without them, and that they would be given better treatment and respect in the future.

At the same time, a stricter confidentiality agreement was signed with all technical workers. Although the legal environment was not perfect at the time, it was a kind of attitude.

Stabilize the production foundation and prevent technology flow.

Lu Qingyang drew several new drawings overnight.

A double-sided woolen short coat: lighter and more fashionable, suitable for early winter and early spring.

A military-style coat with a detachable fur collar: it is more handsome and crisp, catering to the aesthetics of another part of people.

A plaid wool coat with brighter colors, which introduces a touch of bright color into the mainstream color scheme of gray, blue and black.

He asked Zhou Fang to immediately mass-produce these new products and quickly send them to the capital. He also made some minor adjustments to the classic double-breasted coat, adding lining pockets and improving the button material.

After the new products arrived, Lu Qingyang asked Li Xiaofang to wear the new styles again to show them off.

Imitators can imitate the general style, but it is difficult to replicate the quality of materials, fine workmanship and rapid iteration of design capabilities in a short period of time.

Many customers who bought imitation goods because of the low price found problems such as pilling, deformation, and unraveling after wearing them for a while, but they came back to appreciate the quality of the imitation goods.