Chapter 71 Food Exhibition
The leader of the Guangdong Agricultural Products Import and Export Company's Hong Kong Office saw Yue Ning using lion-head goose liver to make Chaoshan braised goose liver at a banquet on TV. Seeing that Yue Ning is now as popular as a famous star in Hong Kong, he suggested that it would be great if she could help promote mainland agricultural products at this year's Hong Kong International Food Expo.
When Zhou Wenting heard this, she took the initiative to take on the task and said she would go find Yue Ning to try her luck.
Although everyone was in Hong Kong City, Zhou Wenting knew that it was hard to get a seat at Baohua Tower. Besides, Yue Ning was so popular that she never went to join in the fun.
In order to promote agricultural products, she went to the customers’ homes to try it out.
Zhou Wenting was still thinking about how to convince Yue Ning to help and how to get Yue Ning to charge a lower fee.
We have been in Hong Kong for a long time and are familiar with how high the appearance fees of big-name stars are. It's just that the country is poor now, and the people in the Hong Kong Office don't even get half the salary of ordinary workers in Hong Kong.
As soon as she arrived and told him her purpose, Yue Ning agreed immediately. Zhou Wenting cautiously asked Yue Ning for the appearance fee. Yue Ning was surprised: "I recommend agricultural products to my family, and I still want money?"
She didn't charge a penny, which made her leaders feel embarrassed.
The leaders meant that she just needed to stand there and help introduce the products to them.
Yue Ning thought, no way! Even though she is famous, her food is not as delicious as hers.
She found out that heating of food was allowed at the venue, but open flames were not allowed.
If you want roast meat, you have to roast it at the restaurant and bring it over, and the taste will change when you get there.
For Chaoshan marinated food, I highly recommend Chenghai lion head goose, which can be eaten cold. For goose liver, soak it in goose fat, slice it and warm it up with hot marinated water. There is also Roujiamo, which Qiao Junxian likes very much. The braised meat in Roujiamo is delicious!
With the aroma of marinated meat and brine, Yue Ning believes that their booth will definitely attract the most people. Doing so is also in line with her profession.
The import and export company provided ten Chenghai lion-head geese and two Xiangxi black pigs, which were slaughtered and sent to Baohualou.
Yue Ning was at a loss whether to laugh or cry. A lion-head goose weighed nearly 20 kilograms, and two of them were more than five or six years old. What were they planning to do?
"We didn't ask you to use all of them at the exhibition. Physical objects can't offset your appearance fee. At least we are returning the favor a little," said Zhou Wenting.
"It's a pity that Grandpa Zhou didn't come, otherwise he would have eaten these two old goose heads so much that his eyes would have squinted." Yue Ning said with regret.
A goose head is worth a fortune. In the old street-side brine shops in Chaoshan in my past life, a six-year-old goose head could be sold for one or two thousand. At Yue Ning's Ningyan, a six-year-old goose head must be booked three weeks in advance and is priced at 3,888.
Zhou Wenting smiled: "He will be here tomorrow. How about you leave one for him?"
"Really?" Yue Ning was so excited, "What time will grandpa arrive tomorrow? Oh! I'll be at the venue at noon, so in the evening? I'll cook for him in the evening, but the old man is old, so it's not suitable for him to eat too much at night..."
Zhou Wenting smiled, "No matter how I persuaded him to come to Gangcheng before, he disliked the cramped houses and the lack of food in Gangcheng. Ever since you cooked for him, he went to handle the formalities right away, and then waited for approval, which was not slow. He kept asking me why the procedures to go to Gangcheng were so complicated? Why did it take so many days? He called me every day to complain that the procedures in Gangcheng were too slow. As soon as the procedures were completed, he rushed over. He said that if he didn't eat the food you cooked, he would go crazy. You were the same. When you heard him coming, you cooked for him on time."
"Auntie, you don't understand, right? The relationship between a cook and a gourmet is no different from that between Boya and Ziqi. What's more, Grandpa Zhou is a long-time gourmet for both my father and I."
"I'll bring him to the venue tomorrow, and you can just give him something to eat there." Zhou Wenting said to her.
"Yeah!" Yue Ning was happy. He would discuss with Grandpa Zhou and ask him to be Ning Yan's consultant.
Hong An's acquisition of Cui Ji's Huihuang was officially completed yesterday and the news has come out.
Hong An has been doing very well in supermarkets in recent years, but its hotel business is lagging behind. The outside world is speculating whether this acquisition means that Hong An will increase its investment in the hotel business and further invest in Hong Kong?
Even ordinary people will discuss the investment direction of large financial groups. After all, will it affect the stocks of related industries?
The general manager of Hong An Hotel in Gangcheng revealed that Hong An’s restructuring strategy for Huihuang will be announced soon.
Yue Ning was about to start preparing to take over Huihuang. She was recently drafting the opening menu. At this time, Grandpa Zhou came over to help her decide the menu, try the dishes, and give suggestions for improvement from the perspective of diners. That was really timely!
Yue Baohua also brought back news from Fuyunlou, and finally Fuyunlou decided to send Abang, Axing and Luo Guoqiang out.
Yue Ning was surprised that Luo Guoqiang was also on the list. Yue Baohua said: "The leaders above consider your grandfather Luo's reputation and contributions, and still hope that he can learn well, which can be regarded as a family inheritance."
Yue Ning believed that this was also the wish of Grandpa Luo and her father. She was short of people here, so it would be good for them to come.
*
The next morning, the people from Baohua Building loaded the things for the venue into the car, and Yue Ning followed the car to the exhibition site.
The exhibition had not started yet. A Zhong and a young apprentice were making preparations, while Yue Ning was walking around by himself. This exhibition was really big.
In this era, many agricultural and sideline products in Hong Kong are supplied by the mainland, some are from Vietnam, Thailand and Taiwan, and of course there are suppliers from Australia, America and Europe. There is no way around it, who can blame Hong Kong for its booming development and superior geographical location.
Therefore, the exhibition is divided into Europe, America, Asia and others according to the region, and the types include snack foods, seasonings, dairy products, meat, aquatic products, fruits and vegetables, grains, etc. There are also some related peripheral products such as baking and tools.
I'm going to go shopping and buy some ingredients and seasonings that I don't usually buy.
Lide and Cuiji both set up booths. Yue Ning even went to Lide's booth to see that Lide's main attraction today was soy sauce chicken noodles. Yue Ning saw that her soy sauce chicken noodles billboard was still standing. Cui Huiyi originally wanted to ask her to stand for a day, but considering that she was very busy, Cui Huiyi was reluctant to let her stand, so she went to stand for an agricultural product import and export company that she had no business dealings with at all. But Cui Huiyi was so angry that she pinched Yue Ning's cheek and scolded her for being heartless.
Yue Ning took a look around and found that the staff from each booth had arrived one after another. She saw that it was almost time, so she returned to the booth of the import and export company and exchanged a few words with its leaders.
Last time, Yue Ning learned about the standards for food supplied to Hong Kong from Zhou Wenting. This time, one of the suppliers selected for Hong Kong was also there, so she had a preliminary understanding of the entry threshold. According to her current development trend, plus Cui Huiyi, she should be able to support a poultry farm. She invested in a poultry farm and let Uncle Agen run it. Thinking of this, Yue Ning smiled secretly again. I wonder if Uncle Agen has caught up with Sister Ge?
After the pot was heated, the aroma overflowed from the lid along with the steam. Yue Ning walked to the dining table, put on plastic gloves, took out a crispy bun the size of an orange from the plastic food box, and put it in the oven to bake again.
She opened the pot of braised meat at hand, and steam rose up and spread over the exhibition hall. Visitors came in. Professional visitors had their own purposes, and ordinary visitors came to shop and eat.
This smell made the audience, who had just had breakfast, feel as if their stomachs were empty.
Ordinary visitors followed the scent without any purpose. As they approached, the scent became stronger and stronger. Moreover, it seemed that there were two kinds of scents. They saw two lines in front of the agricultural product exhibition hall of the mainland import and export company.
Someone held a foam plastic tray with a piece of pink goose liver on it. He poked the goose liver with a toothpick and stuffed it into his mouth.
The person next to him asked, "Is it delicious?"
"It's so delicious. I've never eaten foie gras so delicious."
He joined another line.
"Didn't you already eat it? Why are you here again?"
"Come here and eat Roujiamo."
“What is Roujiamo?”
"I don't know either. Just say it's the Roujiamo that Yue Ning made himself."
Yue Ning put the meat into the steamed bun. The guest in front of her asked, "Yue Ning, does Qiao Junxian like this steamed bun?"
Yue Ning put the roujiamo into an oil-paper bag and handed it to the aunt in front of him: "He likes it very much. He liked it very much when he was in the northwest. I made it for him two days ago! The black pigs in Xiangxi in the mainland have sweet and fresh meat, and the meat is full of fragrance. The meat is fat but not greasy. It is the best."
"Does Qiao Junxian like it very much?" someone repeated.
In order to advertise the agricultural products of the mainland, Yue Ning naturally contributed Qiao Junxian. She said: "Yes! Yes! If he likes it, you will like it too, right?"
"So he likes you and I like you too, right?" asked a big brother at the back.
Yue Ning stuffed the Roujiamo into his hands and said, "What are you talking about? Even if he doesn't like me, you can still like me. After you eat this Roujiamo, do you dare to say that you don't like my cooking?"
The people in line laughed.
The man bit off half of the roujiamo in one bite. The outer layer of pastry was crispy, and the meat inside was braised until soft and tender. It felt indescribably satisfying on his tongue. This satisfaction lasted only two bites. After two bites, only the increasingly tempting aroma was left in the air. He wanted to queue up again, but found that the line had turned a corner.
He said, "I don't like you. I only gave you a small bite. Isn't this keeping you on the edge of your seat?"
"You want to eat more after trying it?"
"That's right! You don't like Ningning, but we like Ningning."
"I agree with him. We can't do that! We can't have enough of something so delicious."
Yue Ning looked up: "Wait a couple of days! I'll contact Sister Le Mei and give her the recipe. It's the best meat on the market, our Xiangxi black pig..."
Yue Ning started advertising again.
"This foie gras is the best I have ever eaten. It is a hundred times better than French foie gras," said an audience member.
"It's our Chaoshan goose liver! We have braised goose every Chinese New Year. We never think that French goose liver is the best in the world, our Chaoshan goose liver is the best."
Yue Ning explained as he handed over the roujiamo: "The lion-head goose in Chenghai, Chaoshan is the largest goose in the world. Its liver is very large, usually weighing more than one kilogram. It is pink, tender, delicate and plump. French foie gras is force-fed, which makes the foie gras fatty. People eat it for its oily and plump taste."
"Right, right, our Chaoshan foie gras is so delicious that you won't get tired of it no matter how much you eat. It must be better!"
Yue Ning smiled: "I didn't say that! There is no better one! It's just which one you like better? You are Chinese, it's normal that you like Chaoshan foie gras more!"
Yue Ning was working hard to recommend agricultural products from the mainland. She also felt a little regretful: "It's a pity that our northwest is too far away. The sheep I raised before had very delicious mutton..."
In this era, with so many mountains and rivers so far away, it is very difficult for things to come out of the northwest.
A few conversations between her and the visitors were recorded by the reporters who came to interview her. At noon, a TV station broadcast a news report that truncated the beginning and the end and misinterpreted Yue Ning's meaning: "Yue Ning: Chaoshan foie gras is far superior to French foie gras"
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