Chapter 172 Return to Guangdong City for Exchange
Everyone's mind was focused on getting a place to go to Beijing. If they couldn't go to Beijing, the next best thing would be to go to the Zhao family's garment factory.
After all, it was heard that Yue Ning's boyfriend had just graduated from college and his family gave him 500,000 Hong Kong dollars to start a business. This made everyone wonder, does such a young boy know how to do business? Is the factory he opened reliable?
With this in mind, everyone would rather wait for the next job recruitment in Beijing than follow Agen to Shenzhen.
In the end, only Yang Zhongyi and Lu Chunmei, and the boy Yang Changfa designated by Yue Ning, were willing to come to Pengcheng. The other two asked Agen carefully what the Pengcheng Electric Appliance Factory did. After learning that it made electric fans, they thought that they could learn more from making electric fans than making instant noodles and clothes, so they decided to follow.
Ah Gen knew that Ning Ning had to work hard to get these places from her friends. With the salary of the electrical appliance factory and the reputation of the Qiao family, the leaders of the industrial zone were always trying to get people in.
Since no one wanted to come, there was no need to fill up the quota, so he came back with these few people.
During this period, Yue Ning happened to be in Yuecheng, and had been cooperating with the Second Commercial Bureau for half a year. So, she brought He Yunbang and Luo Guoqiang back to Fuyun Building to exchange ideas and report on their work.
Yue Ning arrived at the kitchen of Fuyunlou early in the morning. The chef of Fuyunlou was Yao Yuanfu, the eldest disciple of Luo Changfa and the eldest senior brother of Yue Zhirong. Yue Ning respectfully called him Uncle Shi.
This uncle did not want to compete with Luo Shichang for the position of head chef, so he took the initiative to apply to be the chef at the retirement home.
Later, when Yue Ning just came back from the northwest, she used her cooking skills to expose Luo Shichang's true colors, so Director Song swapped Luo Shichang and Yao Yuanfu's positions.
Yao Yuanfu's cooking skills are comparable to Luo Shichang's, and neither of his children are in the business, so he teaches his apprentices without reservation and is much more dedicated than Luo Shichang.
Ever since Fuyunlou sent its chefs to Hong Kong Baohualou for training, we have heard that the chefs who went there for training had a base salary of 1,500 to 3,000 Hong Kong dollars. Although the base salary was 30% off, there were bonuses. The bonuses were 2,000 to 3,000 Hong Kong dollars. After two years in Hong Kong, they could earn enough money for a lifetime when they came back. Who wouldn't be tempted?
Although this opportunity is said to be open to all restaurants under the Second Commercial Bureau, Fuyunlou and Baohualou are of the same origin, and the number of chefs going to Hong Kong City is the largest. Which chef in Fuyunlou would not want to fight for this opportunity?
As soon as Yue Ning stood in the kitchen, the chefs instantly became full of energy as if they were given an injection of chicken blood.
Everyone knows that one can make a lot of money in Gangcheng, but Yue Ning brought the two people back this time for another purpose, which is to let everyone know that one can really learn skills in Gangcheng, so that the chefs of Fuyunlou will be excited.
The highlight of today's lunch is the pigeon wings that each person gets, made from 36-day-old baby pigeons.
It is very difficult to debone a young chicken when making crispy glutinous rice chicken, let alone such tender pigeons, and you have to debone ten pigeons in total.
He Yunbang and Luo Guoqiang demonstrated the whole pigeon deboning method to everyone.
Before He Yunbang went to Gangcheng, he already had the nickname "Niu Hebang" in Fuyunlou, and was considered a master chef in Fuyunlou with solid skills. After being in Gangcheng for such a short time, he learned how to debone pigeons, so people were not too shocked.
But Luo Guoqiang, who was not very skilled at killing fish before he went out, now shocked everyone. He pushed in with two fingers skillfully and took out the pigeon skeleton intact.
Yao Yuanfu walked forward, patted Luo Guoqiang on the shoulder, and said with relief: "Guoqiang! You have made progress. Your grandfather has someone to take over."
Luo Guoqiang looked at Yue Ning with a smile and explained, "Suckling pigeon soup is a special dish that Baohualou has almost every day."
"Ah?" Everyone looked confused.
He Yunbang then told everyone: "We practiced deboning whole pigeons at Ningyan and Baohualou. If the pigeons were damaged, we would chop them into pieces and make special dishes for Baohualou. Guoqiang had the most damaged pigeons!"
After hearing this, everyone suddenly realized what was going on and couldn't help laughing. Luo Guoqiang smiled embarrassedly.
After Luo Guoqiang dismantled the pigeon, he began to stuff shark fins into its stomach.
He Yunbang has already started preparing his specialty of the day, fried squid.
He Yunbang's cooking skills are amazing, even Yue Ning is inferior to him, but he lacks in other skills. Fried squid is a dish that requires a balance of five flavors, and uses steaming, stuffing, and frying as the main cooking techniques, which is a great test of the chef's skills. Although it is not as precious as pigeon wings, the complicated cooking method makes many chefs shy away.
Every time He Yunbang took a step, a group of young chefs gathered behind him, their eyes wide open, staring closely at his every move.
He Yunbang first came to the steamer, reached out to open the lid, and a hot air with the aroma of rice suddenly rose up and hit his face.
"Look at it," he raised his chin and pointed at the plump glutinous rice in the steamer, "This glutinous rice needs to be harder, so that when the ingredients are mixed in later, it won't become soft and lose its taste."
Then, he broke up the steamed glutinous rice and set it aside to cool. He turned to the stove, lit the pot, poured a little oil into the pot, and when the oil was slightly smoking, he put the chopped pork belly into the pot.
Instantly, the pot made a sizzling sound, and then he poured mushrooms, dried shrimps, and lotus seeds into the pot one by one, stirring them continuously. As soon as the light soy sauce was added, the rich aroma instantly spread throughout the kitchen, making people salivate.
"Season it a little heavier," He Yunbang said to the young chefs behind him as he was stir-frying, "Because we'll be adding rice later, it can't be too bland. Remember this!"
After that, he skillfully added various seasonings and simmered it on low heat. The young chefs nodded one after another, their eyes full of admiration.
While the food was simmering in the pot, He Yunbang quickly walked to the side and skillfully prepared other dishes.
After a while, thinking it was about time, He Yunbang returned to the stove, opened the pot lid, and picked out a lotus seed with chopsticks. "Look, the lotus seed has become soft and glutinous."
He nodded with satisfaction, then increased the heat and quickly simmered the ingredients. Then, he poured the cooled glutinous rice into the pot, picked up the spoon, and stirred it quickly and vigorously. Every movement was smooth and natural. After a while, every grain of rice was evenly coated with the sauce, and the color was attractive.
"Bring the squid tube over here." He Yunbang shouted to the apprentice beside him. After taking the squid tube, he began to patiently instruct: "Be careful when filling it with rice. Don't fill it too full, otherwise it will burst easily when steaming. Don't leave it too empty, otherwise it will taste bad."
At this moment, someone in the crowd suddenly spoke up: "Brother Bang, have you quit smoking?"
When He Yunbang heard this, a trace of helplessness flashed across his face. He looked up at Yue Ning and said unhappily, "Don't mention it! I'm busy from morning till night. If I cook one less dish, I'll lose a commission. How can I have time to smoke?"
Yue Ning smiled and joked: "I'm doing this for your own good. It can not only help you make more money, but also save you money. Besides, it's obviously you who didn't want to cook one less dish."
He Yunbang ignored Yue Ning's teasing and concentrated on filling the pot with glutinous rice. He put the squid into the pot and steamed it for three minutes. After that, he quickly took out the squid, picked up a brush, and evenly brushed the surface with soy sauce and cornstarch water. Then he had to wait for the squid's skin to dry.
"Come on, let's go out and smoke a cigarette." He Yunbang called a few familiar brothers and walked out of the kitchen.
As soon as he went out, he took out a cigarette from his pocket, and enthusiastically handed one to any acquaintance he met. He and a few brothers lit up cigarettes together, and in an instant, the air was filled with smoke.
"Brother Bang, you have a good relationship with Yue Ning, please talk to her for me and let me go to Gangcheng as well." A brother pulled He Yunbang's arm and said expectantly.
"Don't worry, it doesn't matter whether you go early or late. Now, your main thing is to practice your basic skills. The faster you cut vegetables and cook, the more money you will get. Look at Luo Guoqiang, although he was in the first batch to go to Gangcheng, his basic skills were not good enough, so his base salary was set low. He spent more time practicing basic skills every day, and less time cooking at the stove, so his bonus was naturally less, only three or four thousand a month. As for me, not only do I cook, I also take on apprentices. There is a fee for taking on apprentices, and there are additional rewards for the top three. In the month with the most, I got more than seven thousand in bonuses."
"More than 7,000?" The brother's eyes were as big as bells, and his face was full of shock.
"Including the basic salary, it's almost 10,000 Hong Kong dollars a month?"
When the people around heard this, they were also shocked. Before, they only knew the income of ordinary chefs, but they didn't expect that a chef like He Yunbang would have such a high income.
"Yeah, what do you think?" He Yunbang exhaled a puff of smoke and said slowly, "Do you know how much the most expensive banquet at Ningyan costs? Fifty thousand!"
"Brother Abang, you have such a good relationship with Yue Ning's father, have you ever thought about staying in Gangcheng? That way you can always get so much money." Another brother asked curiously.
"If we all want to stay in Hong Kong City, then you still have a chance, right?" He Yunbang asked with a smile.
When everyone heard this, they felt nervous, fearing that they really had no chance.
"Besides, Ning Ning has signed an agreement with Hong An, and will go to the mainland with Hong An Hotel in the future. Those of us who have been to Hong Kong City will also have a chance when the time comes." He Yunbang put out his cigarette butt and stood up, "Let's go and get to work."
He Yunbang returned to the kitchen. Lunch time was about to open and Yue Ning was instructing the chefs of Fu Yunlou.
"Guoqiang." He Yunbang shouted.
Luo Guoqiang quickly put down the work at hand and walked over quickly.
"Let's check the preparation of the dishes together." He Yunbang said.
"Okay."
The two checked carefully and replenished the missing ingredients and seasonings. He Yunbang walked to Yue Ning and said, "Ningning, everything is ready."
Just at this moment, Manager Zhang from Fuyunlou came hurriedly and said, "The leaders and chefs are here."
"Prepare for dinner."
Yue Ning and Manager Zhang went to the door to greet them.
Song Ziqiang saw Yue Ning wearing a chef's uniform from a distance, and knew that she must be busy in the kitchen again.
"Xiao Yue, thank you for your hard work." Song Ziqiang said with a smile.
"What are you talking about, Director? I am a member of Fuyunlou, and this is what I should do." Yue Ning smiled and politely invited everyone into the store.
When everyone came to the table, they saw that the cold dishes had been neatly arranged.
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