This was precisely Pei Yuezhi's purpose in coming; otherwise, she couldn't possibly have come just to inquire.
This will make Qingquanlou feel a greater sense of crisis towards Baiweiju. Otherwise, they will always think that they only need to do their own business well, which will affect others. It's not that they don't compete or fight, so it doesn't matter.
"Sister, what do you want to do? I'm new to business and I don't know anything about it," Pei Yuezhi asked humbly.
Actually, there's nothing I don't understand. It's just that we should take advantage of their current business situation and press our advantage, instead of being as conservative as before.
This forced them to stay focused and started engaging in business warfare.
Sure enough, what Huang Yunying said next.
"Hey girl, do you have any other recipes? Let me go get your brother-in-law so we can discuss it further. What do you think?"
In fact, Pei Yuezhi had already thought of this solution. She just didn't know if Baiweiju would be even more eager to make things difficult for her now that its old rival's business had grown bigger.
However, he also did Qingquanlou a favor. Although it was a normal transaction, secret recipes are often something that money can't buy.
Pei Yuezhi pretended to think for a while before saying, "I need to find the recipe properly. I can't come up with it in a short time. Why don't you come to my shop tonight?"
“That’s fine then. I was being presumptuous. Who carries a formula around with them when they go out?” Huang Yunying said.
After saying goodbye to her, the two went home.
On the way, Liu Yuanyuan asked her, "Yueyue, why are we selling formulas again?"
Pei Yuezhi patiently explained to her, "Do you remember what the proprietress said? We can't leave Baiweiju any room to breathe. We have to keep him in check while his business is not as good as Qingquanlou's."
"The way to keep them from causing us trouble is to let them engage in a business war. Qingquanlou always felt that business was doing well, so they didn't want to go against Baiweiju."
"So I told her that if they don't want to pay attention, then Baiweiju will force us to sell the recipe. Create a sense of crisis for them."
Liu Yuanyuan seemed to understand but not quite, and was left confused by what was being said.
"What I mean is that Qingquanlou took our recipe and only thought about doing their own business. Now that they've brought us trouble, we have to get them involved to shield us from Baiweiju's arrows."
"I don't know who leaked the recipe we sell. Whether it was by accident or not, we need to make Qingquanlou's business even better so that Baiweiju will have to focus on dealing with them."
Liu Yuanyuan understood this time: "So, they've caused us trouble, and we're going to let their business get even better?"
Pei Yuezhi sighed: "They only have one signature dish, but their business is not much worse than ours. That's the effect of brand. After all, they used to be the largest restaurant in town, and they are still quite large now."
“We’re like an affordable restaurant, while they’re branded hotels. In the minds of these diners, we’re not a high-end restaurant.”
Liu Yuanyuan sighed upon hearing this: "I've noticed that too, but what can we do? We started as a small restaurant, and there aren't any bigger restaurants in town that we can rent."
Pei Yuezhi patted her shoulder: "Don't worry about Yuanyuan. The reason I don't care about whether their business is good or bad is because our real goal is never to compete with them for first place."
"Our goal is to open a large restaurant in Beijing."
In fact, Pei Yuezhi's goal had never been set on this town. She had always thought that she would go to the capital sooner or later.
Moreover, Pei Yunzhi was going to take the exam to study there, and he had originally planned to open a shop there sometime next year.
Pei Yuezhi didn't take this matter to heart. Let the two restaurants fight it out, whatever they want, just don't disturb her life.
This Baiweiju restaurant is really infuriating. Are they planning to kidnap us?
Without thinking too much about it, Pei Yuezhi went back to the shop to think about which formula to sell to them.
After much thought, I decided to choose a more complex and elaborate dish, which would increase the cost, but I could also sell it for a higher price, so that the higher cost of the dish wouldn't affect the price of the menu.
I've got it! I'll make a squirrel fish.
Although many restaurants add tomato sauce to their squirrel fish, the original recipe only included sweet and sour sauce.
All the ingredients are here, and the squirrel fish doesn't necessarily have to be mandarin fish.
While the shop was still empty, I took out all the ingredients I needed for the afternoon and also got a sea bass. This fish doesn't have any of those hairy bones, so it's perfect for making squirrel fish.
Freshwater bass isn't plentiful here, but it tastes better, and it's available for sale. Anyway, they run big restaurants, so they all have their own ways of sourcing fish. If all else fails, they can always switch to other types of fish.
I'll make it after I'm done with my work tonight. For now, I'll just write down the recipe.
It didn't take long for them to get busy, until the number of customers decreased later.
Pei Yuezhi then asked Liang Zhenzhen to cook, while she herself cooked squirrel fish.
Clean the sea bass, remove the fillets, score the fillets, add two egg yolks, a little salt and pepper, mix well and marinate for twenty minutes.
Add plenty of cornstarch, ensuring every crevice is coated, then pick up the fish and shake off the excess starch.
Next, we'll prepare to fry the fish.
First, drizzle a few spoonfuls of hot oil over the fish to set its shape. Once set, fry it in oil until golden brown, then remove it and fry it again for one minute at a higher oil temperature. Then, remove it and arrange it on a plate.
Leave some oil in the pan, then add half a bowl each of white sugar and rice vinegar. Cook over high heat until it bubbles. Since it's rice vinegar, the color will turn yellow when cooked with sugar. So even without ketchup, this sweet and sour sauce has a pretty good color.
Pour the prepared sweet and sour sauce evenly over the fish, and sprinkle with a little chopped green onion and white sesame seeds.
This squirrel fish is appetizing and refreshing, with a sweet and sour taste, rich texture, and beautiful appearance, making it especially suitable as a signature dish for high-end hotels.
Actually, my method isn't authentic. The modern, authentic method mainly involves adding tomato sauce.
Moreover, the method of marinating the fish has been simplified, but the taste is still great and the appearance is also unique.
Anyone who sees it will want to try it.
Just as the food was taken out of the pot, Huang Yunying arrived with her husband.
Pei Yuezhi welcomed the two into the private room and brought out the freshly cooked squirrel fish.
"Sister Yunying, brother-in-law, you said you wanted to sell recipes. This is the squirrel fish I made after studying it for a long time. It's sweet and sour. You should try it."
Mr. and Mrs. Huang Yunying were somewhat surprised to see the exquisitely presented squirrel fish with its enticing sweet and sour aroma.
"It must have taken quite a bit of effort to prepare this fish like this."
Huang Yunying said in surprise.
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