Chapter 80 Signing Ceremony
The reporter saw Yue Ning rushing in, and came up to her and asked, "Ms. Yue, some diners have reported that Baohualou treats Japanese guests and Hong Kong guests differently. The rice noodles served to Japanese guests are more fragrant, while the rice noodles served to Hong Kong guests are only watery?"
Yue Ning shook his head helplessly and said, "Let's go! Let's go to the kitchen. I'll make two different soup bases myself. You can try the taste. I'll explain why."
The reporter following her continued to ask: "Ms. Yue doesn't think she has any problems."
"Seeing is believing, and facts speak louder than words." Yue Ning took the lead and walked inside. The lunch market in the kitchen was over and the cleaners were cleaning up.
"The lunch session just ended, so it's a bit chaotic inside. Please understand."
Yue Ning cut the pork belly and cooked it in two pots at the same time. In one pot, after the fat was released from the pork belly, he scooped out most of the oil and added onions to stir-fry. In the other pot, he kept the oil and put the onions directly in.
After the onions were stir-fried until soft, Yue Ning scooped some broth from the large stewing pot and added it to the two pots respectively. They cooked on high heat for about ten minutes. Yue Ning opened the lids, added a little salt to one pot, put a spoonful of salt into the other pot, and added some MSG.
Yue Ning filtered both pots of soup, added garlic oil, and said, "Let's go out!"
She had two bowls of soup brought to the hall and placed on the table. She also had someone bring a small bowl and a soup spoon: "Compare the two soup bases for yourselves and see the difference."
Reporters scooped up the soup, and some tasted a thick bowl.
Yue Ning picked up the microphone he had placed on the table and put it to his lips: "What does it taste like?"
He was stunned, wondering how he became the subject of the interview. He answered honestly, "Rich, fresh, and salty. It tastes like Japanese ramen soup base."
Yue Ning asked him: "Do you like this taste?"
"Is it edible? But it will make your mouth dry, right?" the reporter said.
Yue Ning said: "Try the other bowl."
The reporter scooped another bowl of soup, and this time he found it smooth when drinking.
Yue Ning put the microphone to his mouth again: "How is it?"
“It’s fresh, but not as fresh as that bowl, and not as salty. This bowl is more palatable.”
Yue Ning looked at the other reporters again: "What about you? How do you feel?"
"Same, I think this lighter bowl is more palatable." said another reporter.
Yue Ning held the microphone and faced the camera: "When Ms. Cui Huiyi was studying instant noodles with me, she told me why a small packet of light soy sauce was put in the seasoning packet of Yuanzai noodles. It was because people in Hong Kong didn't like the MSG in the seasoning packet of Japanese instant noodles. She also said that when people in Hong Kong cook noodles, they don't put all the seasoning powder packets in because it's too salty. In order to better understand the differences in instant noodles, I found Japanese restaurants and ramen restaurants to eat noodles. One of them impressed me. It said that it was the most authentic Japanese ramen in Hong Kong. I ate his noodles. Wow! It's delicious! Why is such a delicious noodle not popular? Because I grew up in the northwest. Compared with the eating habits of Hong Kong, the northwest has a heavier taste, more salt, and spicy food. Moreover, my monthly ration is only three taels of oil, and my body craves oil, so I think it tastes good. I understand where the problem lies? It must be different local eating habits. What is the taste of people in Hong Kong? Your reaction is the answer."
A reporter nodded: "So that's how it is."
"This is just my personal understanding of the tastes of Hong Kong and Japanese people. I thought this would be a better service to customers. But I forgot that the group cannot represent the individual. The local customer may prefer a thicker soup base. He can obviously choose it himself, but I decided for him because he is from Hong Kong. I apologize to him here. If he is free, he can also come to Baohualou. I am very happy to make a new bowl of rice noodles for him." Yue Ning took the microphone, "In addition, let me say that this rice noodle is a limited edition for today. Baohualou will not provide it after this. After all, Baohualou is a Cantonese restaurant, not a tea restaurant. I plan to cooperate with Li De to launch the second item in Ning Xiaochu's roast meat series, roast duck noodle soup. After today, if you still want to eat it, just wait for Yuanzai."
Yue Ning finally handed the microphone back to the reporter. The reporter felt relieved to have regained the right to speak. He asked, "Ms. Yue, I have another question. I heard that you want to empty the kitchen of Yulongxuan. Yulongxuan signed a military order with several cooks in the kitchen today. If they do not leave Yulongxuan within five years, they will be rewarded with a one-time reward of 100,000 Hong Kong dollars. Also, do you know what Boss Guo said?"
"say what?"
"He said that if you can poach a chef from him, he will become your apprentice."
Yue Ning said righteously: "I reiterate that Baohualou does not regard Shenghualou as a competitor, and Ning Yan will not regard Yulongxuan as a competitor. Gangcheng has a population of 5 million and a booming economy. It can accommodate Yulongxuan and Ning Yan, and even more high-end restaurants will appear. At the same time, the world is big enough, and I will not limit myself to Gangcheng. Each of us goes our own way. Legal and ethical healthy competition is conducive to the healthy development of the market."
The reporter looked across the street at Shenghua Building, which still had its doors closed and was heavily in debt, and felt somewhat skeptical.
After saying that, Yue Ning scratched his head and sighed, looking gloomy: "By the way, please ask Boss Guo a question for me: Is there no other sheep in the whole port city to fleece? Why does he always catch me and fleece the sheep? When has my threshold for accepting disciples been so low? If you really want to be my apprentice, you can practice for two years as a cutter and two years as a waiter first."
reporter:……
After seeing off the reporters, Yue Ning went to the office and called Cui Huiyi, telling her that he would come to discuss with her the second roast duck noodle soup in the Ning Xiaochu series.
*
A superstar's concert is so good that the sound lingers in the air and people still talk about it even after they leave.
Some people also wanted to try the roast meat and rice noodles that the superstars liked, but Baohualou only offered the original roast meat and rice noodles.
The best is what you haven’t eaten yet. Everyone put pressure on Yuan Zai Noodles. Cui Huiyi came forward and promised to launch the new product within two months.
Before the concert, the Junhao Hotel and its Yulongxuan were repeatedly promoted. Not to mention the splash, some people even asked if Nakamura Mii had eaten a lot that day, would Nakamura Mii still appear at Baohualou? Would she still say that the double-mixed rice noodles at Baohualou were delicious?
Boss Guo said that if Yue Ning poached one of his chefs, he would become Yue Ning's apprentice. Yue Ning's response was to let him practice his basic skills well.
The newspapers interpreted this as Yue Ning being confident that he would be able to empty out Yulongxuan.
The signing ceremony between Baohualou and Hongan began under the attention of the public.
The signing ceremony began. To everyone's surprise, the person representing Baohua Building was not Yue Ning, who was always in public, nor Yue Baohua, but Sophie, who had been the subject of much gossip some time ago, saying that Cai Zhiyuan had promised her the position of Mrs. Cai but was unable to keep her.
The gossip news has been speculating about which golden thigh Sophie has managed to get to give up a diamond-encrusted rich man like Cai Zhiyuan.
Unexpectedly, she switched to Baohualou and became the general manager of the newly established Baohualou Catering Management Company.
Sophie sat on the stage and signed a cooperation agreement between the two companies with Hongan’s general manager.
Also signing the agreement were suppliers to Baohualou. Representatives from the Guangdong Import and Export Company attended the signing ceremony. In the future, they will be designated as exclusive suppliers for the brands under Baohualou Catering Management Company.
Yue Ning stood up at this time to explain: "This is to further tighten quality control. For example, the lion head goose used by Baohualou will be directly supplied from Chenghai in the future to ensure weight, age and health. In this way, the quality of our braised goose will be more stable and the traceability will be better."
The import and export company brings the goods into the port city in bulk, and then distributes them through various private trading companies. After signing the contract, Baohua Building’s original meat and poultry suppliers still help to obtain the goods, but the procurement can be more stable and convenient.
These small business owners were also invited to sign the contract. Among them, one fish seller, Chen, was missing. Yue Ning asked the import and export company to recommend a private aquatic product company with good cooperation and reputation.
Qiu Chunming also signed the contract for the supply of foie gras and imported beef and mutton on behalf of their company.
After the signing ceremony, the two companies jointly held a press conference, and Sophie introduced the entire project on behalf of the company.
Yue Ning, sitting in the audience, cast a wink at her sister, and Sophie returned the look to her.
"There are many speculations about our company. Now I will explain to the public the development direction of Baohualou Catering Management Company. Mr. Yue Baohua and Ms. Yue Ning have always focused on healthy competition when formulating the company's future development plan. Ningyan will follow Hong'an Hotel into the mainland market. We will have in-depth cooperation with the mainland. As we all know, Baohualou is inherited from Fuyunlou in Yuecheng. Just yesterday, the three chefs of Fuyunlou also arrived in Hongcheng. They started their two-year exchange and study at Baohualou and Ningyan. Prepare for Ningyan to enter the mainland in the future. Of course, it also enriches the kitchens of Baohualou and Ningyan. In addition, Ms. Yue Ning also invited Mr. Zhou Xuanxiong, a gourmet in Yuecheng, to be the consultant of Ningyan..."
After Sophie finished talking about Baohualou's future strategy, she said, "The rumors circulating in the market that Baohualou wants to hollow out the back kitchens of its competitors are really nonsense. It also goes against the concept of ethical competition that Baohualou advocates."
"Then why did Ms. Yue ask Mr. Guo: 'Do you train your kitchen staff yourself?' Isn't this misleading the public?" a reporter asked.
Sophie's eyes were indifferent: "Ms. Yue said that day that she would not regard Yulongxuan as a competitor. The chefs introduced now were not trained by Baohualou itself. How did she mislead the public?"
"So Baohua Tower won't poach people from Yulongxuan?"
Sophie smiled and said, "We won't actively recruit people, but if someone is attracted to Baohua Building and has confidence in its prospects, we welcome them. Ning Yan will attend a job fair next week, where more than 30 jobs from the front office to the kitchen will be offered. I believe Mr. and Ms. Yue have the charm to attract talented people to join us. I look forward to your arrival!"
This is not digging, this is attracting.
In the evening, Hongan and Baohualou jointly held a reception. Yue Ning wore an evening gown designed by Zhao Xiru and stood at the door of the banquet hall with Yue Baohua and Mr. Lu of Hongan to welcome guests...
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