Chapter 195 The Rival Family is in Trouble
Yue Ning led the guests to Baohua Tower.
Ningyan is magnificent, while Baohualou is located in a busy street. From the street to the store, it is bustling. It is not yet the peak time for dining, but the restaurant is already full, and there are people waiting in line at the door.
Ningyan pays attention to the overall appearance after all, so the shift schedule is not placed in a prominent position. However, as soon as you enter the gate of Baohua Building, you can see the chef introduction and shift schedule. Yue Ning introduces the function of the sign to the visitor.
"Kanban? Is it the kind of kanban we have in the automotive industry?" Miyamoto asked.
Yue Ning nodded and responded: "That's right. There is also the 5S concept advocated by the Japanese automobile industry, and I will also implement it according to this requirement."
In her previous life, Ning Shaomo had a large factory and distribution center. Yue Ning racked her brains to achieve refined management and ensure food safety. She talked with guests about how to introduce advanced experience from other industries into hotel management, including the patrol strategy for the evening market. Although these guests are chefs, it is not easy for them to understand roughly. If they really need to explain in detail, they also lack sufficient knowledge reserves.
Walking from the front hall into the kitchen, Yue Ning heard Ah Bang say, "Ah Ming, what's so strange about this? All crows are black. There aren't many people in our business who are willing to teach their apprentices sincerely. You all saw it yesterday, right? The work was done by that female comrade, but it was Chen Jinlong who showed up. You are so lucky to meet a master like Uncle Hua who is so dedicated to teaching you."
People who came to Fuyun Building were somewhat dissatisfied with Luo Shichang. Whenever they saw similar situations, they would inevitably recall the years in the building, when they had to learn everything by themselves. Luo Guoqiang was standing next to them, with his head lowered.
Years ago, Ning Ning went back to the mainland to pay respect to Uncle Rong and his grandparents. His parents thought they had an opportunity and wanted her to bring Jiaqiang with her, but Yue Ning refused. During the Chinese New Year, the second batch of chefs from Fuyunlou, Ajian and Aqing, went back to visit their relatives. When they came back, they talked about this matter. Most of these brothers had no opinion on Luo Guoqiang himself, but they did have complaints about his father. They talked about this matter as if it was a joke.
Last night in the dormitory, we watched the Taiwanese show together. We saw the kitchen of the other side. It was obvious that the female chef in her thirties was the one who could handle everything on her own, but all the dishes were said to be made by Chen Jinlong. This brought back the memories of several chefs in Fuyunlou. Some said that when they were in Fuyunlou, it was Ah Xing who cut and prepared the dishes for him just to show his support.
Seeing the guests coming in, everyone stopped talking. Yue Ning heard what A Bang said and thought it was normal for everyone to be angry, but Luo Guoqiang himself worked very hard, and he was also Grandpa Luo's grandson. Yue Ning walked to Luo Guoqiang and said, "Guoqiang, you have to show your true ability later."
"I understand." Luo Guoqiang nodded heavily.
Yue Ning walked to He Yunbang and said, "Uncle Bang, treat them differently."
"I understand." He Yunbang responded.
Yue Ning led the guests out of the kitchen and went up to the private room on the second floor. The private room faced the street and could see the opposite side, which was also Baohua Building.
"Is that store yours too?" Yan Xi asked.
"Yes, it was a competitor's store before, but they had food hygiene issues and went bankrupt, so we took it over," Yue Ning explained.
Speaking of competitors, Ishikawa, as a TV station employee, knows that such a satellite live broadcast is expensive. At present, Japan has abundant funds, and as long as there is popularity, funds will flock to it. Yesterday, the president and his wife of the other TV station were so angry that they left on the spot. Regardless of the ratings, their president had a few more drinks in the bar and praised his choice of subject matter.
This morning, although the ratings data has not yet come out, according to the calls received by the program team, it is no less than the programs of current popular Japanese stars. This shows that the program has become a hit, and it also allows Ishikawa to be proud of himself after his previous trip to France was uneventful.
As they chatted, they couldn't help but talk about the dishes of the restaurant they met last night. Ishikawa said, "Ms. Yue, the news in NC today said that your dishes are completely different from those of that restaurant. Their dishes are high-end Chinese cuisine, while your dishes are designed to please Japanese guests."
"The night before yesterday, Chef Lu and I thought that Chef Chen is indeed an authentic Shandong cuisine. China is a vast country with many cuisines. I have said long ago that no one can fully represent Chinese cuisine. The content of our filming this time is only a part of Chinese cuisine. It is better to say that our dishes please Japanese guests than to say that we please every guest. The price of Baohualou's dishes is only about one-tenth of Ningyan's. When guests order, we always pay attention to their preferences. 'Customers first', if a restaurant cannot make guests happy, bankruptcy is the only outcome, isn't it? As for whether the dishes are high-end, I think the rarity of ingredients is not the standard of high-end, and strict control of the quality of ingredients is the embodiment of high-end."
There was a knock on the door, and the door of the private room was pushed open. Just like yesterday, the dishes had not yet arrived, but the aroma had already drifted in. A celadon soup bowl was placed on the table, and in the milky white soup floated golden ginger, emerald green celery, orange carrots, black fungus, and fine fish paste. The soup was steaming hot.
The aroma reminded them of last night's puffer fish soup and knife fish wontons, but it was different. Today's bowl of soup seemed to have a kind of... How to describe it? Let's try it first.
The waiter served them soup, and Yue Ning introduced: "We will have dinner at Kunhe Building later, so let's try the two most popular dishes at Baohua Building. This is fish soup."
Yanxi scooped up a spoonful of soup and put it into his mouth. The first thing he felt was the fresh fragrance, followed by a delicate and smooth taste. The fish meat was very stringy, and the other ingredients were some crisp, some sweet, and some slightly spicy. The layers were rich and the combination was just right.
"Is it delicious?" Yue Ning asked.
Ishikawa had already finished the last mouthful of soup, and the spoon made a crisp sound when it collided with the porcelain bowl. He licked the corner of his mouth with satisfaction: "It tastes good, very good."
"This fish soup uses silver carp, which is the most common fish, right?" Yue Ning asked.
"Silver carp?"
"Yes, crucian carp and bream can also be used." Yue Ning continued, "But this fish comes from the reservoirs in the valleys of Guangdong Province. The freshwater fish farmed there have no earthy smell and the meat is firm and sweet. Ordinary species, carefully selected ingredients, and then carefully cooked. Can such a dish be said to be not high-end? If it is rare and expensive ingredients, but has not undergone strict quality control and has a strong fishy smell, do you think that dish is high-end? For me, if a boy is very handsome but has a strong body odor, I can't stand it."
After listening to the translation, Lucas laughed and said, "I agree. Just like the bladder chicken I made, chickens are raised everywhere in the world. But the chickens we use are also carefully raised and selected breeds, which are not available anywhere else. Bladder chicken is one of the representative dishes of French cuisine."
At this time, the waiter came in with a plate, on which was a clay pot, which was placed on the table. The moment the lid of the clay pot was opened, the aroma of burnt meat mixed with the fat of the cured meat came to the face. The cured meat was spread on the rice, and the aroma was strong and warm. The waiter used a spoon to mix the rice evenly. The rice grains and the cured meat blended with each other, coated with the sauce color and the fat of the cured meat, and the porcelain spoon had a satin-like luster. A piece of rice crust was turned up and broke into several pieces with the movement of the wooden spatula.
The waiter served the food and reminded everyone: "Be careful, it's hot."
Lucas picked up a piece of rice crust with chopsticks and bit into it. The crisp sound of the rice grains bursting between his teeth formed a wonderful contrast with the soft and glutinous inside. He has always pursued the burnt aroma produced when frying. Yesterday's fried fish belly with osmanthus amazed him, and today's dish was no exception. He couldn't help but say, "This aroma is so wonderful."
Yue Ning said with a smile: "You can see clay pot rice everywhere in Hong Kong, but we use a mixture of two kinds of selected rice, the preserved meat made from Xiangxi black pig pork, and the skills of Chef Zhang who has been making clay pot rice for a long time, so it will always be different."
Lucas agrees: "For a top chef, the ingredients he chooses are never based on their rarity."
From Baohua Building to Kunhe Building, they went shopping for street food in Hong Kong in the afternoon. Just as Japanese Okonomiyaki originated from Western food, the curry fish balls bubbling in the orange-yellow soup are also the result of the localization of foreign food.
"Sister, I want spicy curry!" Several people sat at a street stall, tasting fish balls. The sweetness of the grass carp and the spiciness of the curry were intertwined, and the fish balls were so chewy that they could jump between the teeth.
HTV and TS are not easy to deal with. They could have edited and broadcast these clips after filming the dinner. But they edited and produced them intensively in the afternoon, even rushing to save time than broadcasting the news. They broadcast this clip before the opponent started the third day of live broadcast.
The audience who were still not satisfied with yesterday's show found that there were new movies to watch at the time, so they sat in front of the TV again.
When Ishikawa filmed his last show, no one watched it, but no TV station made such a comparison.
NC said they wanted to ride on the popularity, but the Chinese chef they chose was a famous master. It's not just a simple ride on the popularity, but they also started the show first and booked a palace banquet like the Manchu Han Banquet. They just wanted to crush TS with an absolute advantage.
Their boss left the scene yesterday, actually not because he heard that there was cat meat in the dish. After all, it was later explained that it was not cat meat but civet cat. He really couldn't stand the fact that a program that he invested a lot of money in ended up like this.
Their boss and his wife have already flown back to Japan during the day, and the production crew just wants to finish the show.
However, she did not expect that the other party would have a show today, and the two top Japanese chefs and the French Michelin three-star chef in the show all agreed with Yue Ning's statement that what matters is not how rare the ingredients are, but the quality of the ingredients and the chef's cooking method.
They immediately communicated with Chef Chen again and checked the ingredients to be served today. The Japanese side made a request that all strange ingredients should not be served.
Seeing that each ingredient is described as something strange, does this mean that all the dishes today cannot be served? What is the point of live streaming?
Chef Chen slammed the door and left, leaving his team dumbfounded. What should they do next?
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