It was difficult to buy plane tickets to Harbin this week, so Lin Zhou and his group went directly by private jet.
I settled in Harbin on Tuesday.
On the day they arrived, Lin Zhou didn't rush to set up a stall. Instead, he took Xiao Li to the Ice and Snow World for a visit.
Lin Zhou originally planned to go by himself.
But Xiao Li wanted to go along, so he said it wasn't safe outside and that as a bodyguard, he had to stay behind his boss.
Then everyone agreed that it made sense, so Lin Zhou gave it to Xiao Li to take with him.
There happened to be someone driving.
It's quite convenient.
The stall officially started on the second day.
Having scouted the location beforehand, Lin Zhou went to the market in the early morning to purchase a batch of ingredients suitable for making beggar's chicken, such as young hens and pork caul fat.
Then I ordered 600 chickens, to be delivered every morning, and they would be delivered within a week.
For such large orders, vendors and shop owners will usually help with delivery.
So you only need to get up one day earlier, and then you can go back to normal.
Professional suppliers use defecation machines. They throw in a slaughtered chicken, take it out in two minutes, and not a single feather is left. It's cleaner than manual processing.
For large orders, it's better to find a professional.
It's good that technology is advanced; it's much faster than manual processing.
After returning from the market in the early hours of the morning, Lin Zhou went back to his room for a nap.
Then, after waking up normally, I started to deal with the chickens.
Marinating the whole chicken beforehand and then wrapping it in mud to roast it when you're ready to sell it makes things much easier.
Imagine how tender this young hen would be if made into beggar's chicken.
Just looking at it makes my mouth water.
After getting up, Lin Zhou went to the kitchen and cleaned the chickens. He used the back of a knife to break the wing bones, leg bones, and neck bones, and put them one by one into a stainless steel bucket. He then added various scallions, ginger, garlic, spices, and other ingredients to marinate them.
When it's time to set up the stall, there's a large iron bucket, along with the original stove on the stall cart, a bucket of mud, and ingredients like lotus leaves, all fully loaded before setting off.
The employees missed the tasting this time, but Lin Zhou said he would bring back a few beggar's chickens when he came back in the evening.
Xiao Li was really curious about Lin Zhou's different food truck every week.
"Where did the boss order so many stalls? They're different every week, like they were prepared in advance, and the stalls are very well made."
Xiao Li was deeply moved.
The stalls were different every week, which dazzled him.
He felt that Boss Lin must have a collecting obsession.
"I don't know. The boss had it custom-made and it's delivered to the designated location every Monday."
"So, you just throw away the stalls after you've used them?"
He felt sorry for those stalls that were only used for a week and then no longer favored by the boss.
"The boss isn't short of money, so just keep it safe and cherish it."
All right.
Xiao Li choked.
Suddenly, I realized the gap between him and the boss.
The boss is so down-to-earth that he often forgets how rich the boss is.
After starting work for the boss, he learned that the boss owned a lot of properties, bought houses wherever he went, and also owned a building that he was renting out.
There are also farms and orchards.
These are all industries they are familiar with.
There are countless industries that we are unaware of.
So I can't even imagine how rich the boss really is.
"Let's go, the boss is gone, we need to get back to work. We still need to tidy up the villa a bit more to make the master more comfortable."
Seeing that Lin Zhou had disappeared, Butler Sun called everyone back to their rooms to work.
...
Lin Zhou rode his tricycle to the roadside at the entrance of the Ice and Snow World and set up a stall.
Yesterday he noticed that Harbin is now full of tourists.
Because the Ice and Snow World is very popular right now.
Many people from southern China come to Harbin for tourism.
The streets were full of tourists, but there were very few locals.
Most of them are in business.
It's really cold outside, after all.
Everyone was happy to stay indoors.
Southerners, on the contrary, are not afraid of the cold.
You can easily spend several hours playing in the Ice and Snow World.
After finding a good spot, Lin Zhou lit the stove.
Charcoal and firewood are both available.
They all come with the stalls themselves.
While the stove was being preheated, Lin Zhou began making beggar's chicken.
This was the first time Lin Zhou had ever obtained a complete recipe for Beggar's Chicken.
His previous impression of beggar's chicken was from television: a chicken is killed, marinated, wrapped in lotus leaves, covered in mud, and then roasted in a fire.
I didn't expect it to be so complicated in practice.
There are quite a few steps involved just in making mud.
The yellow clay must be mixed with wine so that the wine flavor will gradually seep into the chicken during the roasting process.
After mixing the mud, Lin Zhou took off his gloves, put on a new pair, took a chicken out of the iron bucket, massaged the marinade on the chicken to make sure it was even, and then placed it on a lotus leaf and wrapped the whole chicken in the lotus leaf.
That's not all. The mud and lotus leaves are then wrapped together with a layer of pig caul fat before the mud is applied.
Place a layer of mixed mud on a damp cloth, spread it out, then place the wrapped chicken on top, seal it with mud, and finally put it on the oven rack.
This type of beggar's chicken, roasted over an open flame, needs to be roasted for at least two hours.
The stove was very large, with grills all around and more than one layer from top to bottom. Lin Zhou coated the chickens with mud and put them into the stove, counting how many beggar's chickens could fit in one stove.
The final experiment yielded twenty birds.
Same as the previous Peking duck week.
It seems that the size of this stove is the limit for the stall.
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