Chapter 88 Commercials
Baohua Building, which had never advertised before, suddenly put an advertisement on TV. It couldn’t even be considered an advertisement, but a 20-minute short film called "A Day in the Life of Baohua Building."
At the beginning of the film, the streets in the early morning are no longer noisy, and Yue Ning reading English on the third floor is particularly clear. A delivery truck arrives at the side door of Baohua Building. The side door opens and a person appears. Next to this person, there are a few words: "Baohua Building Chef Chen Liangwei"
Ah Wei and his team checked the meat. Baohualou required inspection, verification and record keeping to ensure that the meat of the day could be traced. The checked goods were put into bags, labeled with the purchase date and placed in the freezer.
After collecting the ingredients, Awei took his apprentice to inspect the entire Baohua Building. Yue Baohua was in the roast meat room, brushing crispy water, and behind him were six aunts picking and washing vegetables. They inspected the kitchen and found Yue Ning was already there, cooking.
After the inspection, the apprentice opened the door of Baohua Building. More and more people came to the street. Awei, Yue Ning and Yue Baohua sat in the hall to discuss.
The employees came to work one after another. A few of them went into the kitchen to bring out things, and Yue Ning followed them out.
They were eating rice noodles today. Some had clear soup, rice noodles with lettuce leaves and a large chopstick of thinly sliced beef, while others had rice noodles covered with a large spoonful of minced meat in red oil with green leeks floating in it. Yue Ning picked up a piece of wood and scraped off the debris with a knife, and several people followed suit.
The audience was confused. What kind of eating method is this? Cantonese people eat everything, but Yue Ning eats even more than them. He actually eats wood?
After breakfast, the staff gathered in front of a whiteboard. Yue Baohua and Yue Ning also stood among the staff and listened to what Awei was saying.
The camera zooms in on a whiteboard, which is divided into two sides. One side says "What we did right" and the other side says "Where we need to improve"
After the morning meeting, Yue Ning took four people away, and the others prepared for lunch.
The camera was focused on the round-faced cook, with a note next to him saying "Heir of the Luo family of Fuyunlou"
The vegetable-cutting skill of this heir of the Luo family is probably only slightly better than that of a housewife. Compared with the young apprentice next to him, he seems very clumsy.
Yue Baohua also went to the stove, with an apprentice on each side of him. While he was cooking, he also gave instructions to the apprentices on both sides.
The camera is focused on the chef with a sausage-like mouth. He also has a caption "He Yunbang, the best cook of beef noodles at Fuyunlou". When flipping the pot and spoon, every posture is so skillful that people think the pot and spoon are extensions of his hands. When the satin-luster beef noodles come out of the pot, the audience seems to be able to smell the smoky aroma of beef noodles through the screen.
At this moment, the lobby of Baohua Building is already full and people are already waiting for a seat at the door. There are chairs for those waiting and sugarcane and reed root water to drink.
The camera switched to Repulse Bay, and the golden "Glorious" had been changed to "Ning Yan" in black handwritten font. The decoration inside had not changed much, just like the golden "Glorious" was changed to the black "Ning Yan". Only some details were changed, making the originally magnificent Glorious a lot more low-key, but giving people an indescribable sense of comfort.
Ningyan has not yet opened. Several people are busy in the kitchen. A piece of white manuscript paper is pressed under a flat round glass. On the manuscript paper, black lines depict a roc with spread wings. A left-handed chef is slicing fish fillets quickly. The chef's annotation is "Ma Xingyao, the best knife cutter in Fuyunlou". After slicing the fish fillets, he puts them together piece by piece according to the manuscript. A roc made of fish meat appears on the transparent glass.
Yue Ning came over and wrote "great ambitions" with sauce.
After Yue Ning left, Ah Xing arranged more than a dozen side dishes, including fried taro shreds, pickled ginger shreds, basil shreds, lemon shreds, onions, etc., in different color combinations next to the big peng bird.
The camera turns to Yue Ning, who is standing next to a chef. This chef is "Baohualou Chef Zhang Junming". Ah Ming opens the lid of the pot, and inside is a strange vessel steaming something that looks like pork with preserved mustard greens? The chef uses tongs to take out the vessel, pours out the steaming broth, and pours water starch into the broth in another pot to make a thin starch.
Amin took a white porcelain plate and turned the steamed meat container upside down, and the pagoda-shaped meat appeared in the porcelain plate.
Ming used braised quail eggs and broccoli to surround the meat, and finally poured the sauce over the meat.
Yue Ning came over and took out the dishes. In addition to these two dishes, there was also a casserole. When the lid was opened, it was filled with fish bones, which was obviously a by-product of making sashimi. The same was true for the cold fish skin next to it. In addition, there was a plate of green vegetables and a plate of white rice. There was also a sky-blue stewing pot on each seat.
There were six people at the table, and Yue Ning poured tea for everyone.
The chubby old man happily sprinkled salt on the fish, then poured oil on it, picked up the chopsticks, and in an instant, a beautiful bird disappeared. He picked up a piece of fish fillet with chopsticks and put it on his plate, mixed it with side dishes, and stuffed it into his mouth. The expression of enjoyment was different from the exaggerated ones in movies and TV dramas. The audience could see that it was satisfaction from the heart. This person also has a comment "Baohualou Food Consultant Zhou Xuanxiong"
Yue Ning picked up the meat slices of the pagoda meat, the fat was crystal clear, and the lean meat soaked in the pickled mustard greens soup became ruddy. She picked up the knife and cut twice, and the pagoda fell down like Leifeng Pagoda, revealing the pickled mustard greens inside. Several people each got a bowl of rice, picked up the pickled mustard greens and put them on the rice, and started eating.
Then the old man opened the stew pot in front of him, and inside was a whole pigeon, lying in clear soup. With a light poke with chopsticks, the pigeon's skin cracked, revealing a shark fin in the pigeon's belly.
The camera switched again. Yue Ning had returned to Baohua Building, put on the chef's uniform, and went into the kitchen with five people. Ah Xing stood in front, picked up a baby pigeon, and began to demonstrate how to debone the pigeon. His quick movements with the knife were a comfort to watch.
Yue Ning stood next to the heir of the Luo family in Fuyun Tower and gave personal guidance. The others had already removed the bones and were filling them with water, but one of them failed because the foot joint was leaking water. The cook resigned himself to his fate and took another one.
The heir of the Luo family had sweat on his forehead and the skin on his back was torn. Yue Ning looked at him with a smile, picked up the second pigeon and asked him to continue. He broke four baby pigeons in succession and looked like he was about to cry. But Yue Ning laughed and went out. He picked up the chalk and added on the "Today's Special" blackboard at the door: Yam and Baby Pigeon Soup.
The pigeons without broken skin were stuffed into fried glutinous rice.
The dinner market began. Yue Ning stood at the stove that Yue Baohua used at noon. The chefs next to him were the heir of the Luo family from Fuyunlou who was clumsy in cutting vegetables, and Ma Yaoxing who was very good at knife skills. Now the two seemed to have switched places. The heir of the Luo family cooked smoothly, while Ma Yaoxing was stared at with dead eyes by Yue Ning from time to time.
Ma Yaoxing chuckled and continued cooking.
Eight-treasure pigeon, dry-fried beef noodles, fish soup, taro braised pork, baked lobster in soup, abalone rice, sweet and sour pork with pineapple, radish and beef offal...
One dish after another went from the kitchen to the front hall and onto the dining table.
After the dinner, the chef and the foreman of the day, along with the chefs and waiters, will inspect the tables after the meal. They will be praised for the cleanliness of the table, for having water in the cups, for having finished the dishes on the plates, and for not putting the dishes away. If there are too many leftover dishes, the chef will taste them after tasting them, and analyze the problems.
These questions become, “What did we do right?” and “Where do we need to improve?” on the whiteboard.
Finally, there was a group photo of all the employees of Baohua Building. Yue Ning and Yue Baohua stood on both sides respectively, and the middle position was reserved for A Ming and A Xing. All the employees of Baohua Building said in conclusion: "Your satisfaction is the driving force for our progress."
This can be regarded as Baohualou’s response to the news.
Is this an advertisement? It is indeed an advertisement. But it has different meanings in different people's eyes.
The president of the Catering and Accommodation Association said in an interview: "The management of Baohualou is worth learning from. Most of Hong Kong's food is imported. Last year, the smuggled beef was produced more than five or six years ago. If our restaurant can have strict control over incoming materials like Baohualou, the risk of our citizens eating this kind of meat will be much less. In addition, their inspections before opening and after the evening market are very good."
Someone asked Yue Ning, isn’t she afraid that people will learn about these systems if she makes them public?
Yue Ning didn't care at all. In his previous life, almost every big restaurant had a system of patrolling tables after meals. Some families would just be formalistic. Even at Ningyan, there was a restaurant manager who was patrolling tables. When he saw that there was only garlic left in a dish of garlic eel tube, he scolded the chef, saying that the chef didn't prepare the dish well, so the customer didn't finish the garlic. Garlic is a side dish, it is used to enhance the flavor and fragrance, and this thing will basically be left over. This is an amateur scolding an expert.
It is not easy to really inspect the stage. She just needs to know this in her heart. On the surface, she said: "It's okay! It is also an honor for Baohualou to be able to provide some reference for colleagues."
Some people also saw that Baohualou has responded that it will send Yue Baohua's apprentice and Ma Yaoxing, who has excellent knife skills but average cooking skills, to participate in the Chef King competition.
They felt that it was unwise for Yue Ning to arrange Zhang Junming and Ma Yaoxing to participate in the Chef King competition. She should let He Yunbang and Ma Yaoxing, who cooked beef noodles better than her, to participate in the competition. The next best choice should be Luo Guoqiang, who can't cut vegetables but can cook, and Ma Yaoxing to partner up.
Yue Ning responded: "Winning or losing doesn't matter. I hope my grandfather's disciples can meet in the finals. Then my grandfather will definitely be very happy!"
In general, everyone watched this film as a food film, and the delicious dishes in it were so mouth-watering.
There are the well-known dishes such as fish soup, stir-fried beef noodles, sashimi, and zezhe pot, but there are also dishes that are difficult to understand.
This is when the gourmets have to come out and write reviews. The audience doesn’t care whether Yang Yuhe accepts money or not. Anyway, they like to read the articles written by Yang Yuhe.
Yang Yuhe introduced the past and present of the pagoda meat, emphasizing that a piece of pork belly is connected to the bottom, which means rising step by step.
Pigeon Wing Dishes is also known as Crane Magic Needle. Ning Yan’s dish is made with extremely particular ingredients, using Five Goats Golden Hook Pigeon Wing Needles, thirty-six-day-old young pigeons, and chicken soup stewed from eight-hundred-day-old hens.
There is also the wood scraped by Yue Ning, which is a seasoning for Yunnan rice noodles. It has a very unique taste. He has eaten it and it has a very special aroma. He likes it very much.
If that TV station can go to interview in front of Fuyun Building in Yuecheng, wouldn't it be easier for local reporters to interview in front of Baohua Building?
Po Wah House also accepts designated chefs, and many people will order Ho Yun Bang's dry fried beef noodles. Some even say that Ho Yun Bang's dry fried beef noodles are the best in Hong Kong, and no one can compare to the Yue family's grandparents and grandchildren.
It is so troublesome to go to Yuecheng in this day and age, but it only takes a few minutes to come to Baohualou. After dining there, diners all said that this is the truth.
Yue Ning said: "My uncle Abang is nicknamed Niu Hebang in Yuecheng."
So, He Yunbang restored his nickname Niu Hebang in Gangcheng.
Everyone who has tasted the fish soup made by the descendants of the Luo family agrees that the taste is indeed not much different from that of the fish soup made by the Yue family's grandparents and grandchildren.
After watching his performance in the commercial, diners said that the descendants of the Luo family really need to practice their knife skills more.
So that's how Baohualou's special dishes come from. No wonder the special pigeon soup has the pigeon meat and bones separated, and the special jelly chicken pot has the skin and the frame separated. It turns out that these are all practiced by apprentices? Especially this heir of the Luo family, how many chickens and pigeons has he cut badly?
The diners thought, how about the apprentices practice cutting snake meat? They wanted to eat the chrysanthemum five snake soup.
Yue Ning brought out a giant grouper skin as tall as a person and said, "I haven't had time to make the Five Snake Soup recently. My uncle and aunt asked for it and I want to prepare a family feast for my family. My uncle told me clearly that he is afraid of snakes and dare not eat them. The giant grouper skin can be arranged. I really need to make Kunlun Baofu these two days."
Audience: What kind of dish is this?
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