Chapter 56 Improved Instant Noodles
After lunch, Yue Ning went to change out of his chef's uniform.
All she could think about was what Qiao Junxian had whispered to her. How did she know that Grandpa Qiao was such a person?
Qiao Junxian told her that because her braised river eel was so authentic, Grandma Qiao produced solid evidence that Grandma Qiao did not fall in love with Grandpa Qiao the first time she met him.
Old Mrs. Qiao really just thought that the river eel was delicious, so delicious that it was worth thinking about it until now.
For so many years, Grandpa Qiao always thought that Grandma Qiao was embarrassed to admit that she fell in love with him at first sight, and he has always been complacent and self-indulgent about his wife falling in love with him at first sight.
Oh my god! Yue Ning was stunned when he heard this. Could a big man like Grandpa Qiao also fall in love and be so narcissistic?
Qiao Junxian also said that this problem was hereditary in his family. His father always thought that his mother liked him first, but she just refused to say it. In fact, his father pursued his mother all the way to Southeast Asia. The father and son enjoyed this feeling, and the mother-in-law and daughter-in-law were too lazy to argue with them.
Is there such a hereditary trait? Yue Ning asked Qiao Junxian, "Will you?"
Qiao Junxian shook his head: "I can't."
Yue Ning felt guilty. After all, he had exposed Grandpa Qiao's emperor's new clothes. No wonder Brother Jun Shen said it was "too" good.
Yue Ning changed her clothes, picked up her handbag and walked out. Cui Huiyi was already waiting for her. She was going to Lide Food today.
A few days ago, she gave Cui Huiyi the seasoning sample and recipe for Lingnan Soy Sauce Chicken Noodles. Yue Ning gave some suggestions on the fact that Yuanzai's noodles were too soft.
Yue Ning remembered that in his previous life, the fried noodles with soy sauce in Hong Kong-style tea restaurants were originally made with bamboo noodles. Later, instant noodle manufacturers launched instant noodles with seasonings, which were especially suitable for tea restaurants that needed to serve food quickly. Gradually, simple and easy to store instant noodles replaced bamboo noodles and were accepted by the majority of tea restaurants.
Yue Ning was thinking about ways to improve the noodles so that they would be more suitable for a tea restaurant.
Cui Huiyi has been testing in the factory these two days. The seasonings are made according to Yue Ning's standards, but the factory has made several types of noodles and wants Yue Ning to try them personally.
The two got in the car, and as soon as Cui Huiyi started the car, the car radio came on and a sound came from it.
"I felt very warm. I didn't expect to be able to eat hometown food in Baohualou. At first I just said I was from Hunan, could I add some chili? The last time I asked this in a restaurant, I was laughed at. This time, the waiter at Baohualou went in and asked, then asked if I wanted to have a bowl of Nongjiaxiang?"
"Yes! Yes! I went in and said I didn't want to eat pork slices with melon, but pork tendons with melon. When my wife was alive, she would cook this dish for me on my birthday. I know I was being too much. Pork tendons are the outer layer of fascia of the pork chop. They made me wait for half an hour, cooked me a plate of pork tendons with melon, and brought me a bowl of fried egg noodles. Happy birthday to me!"
"I have children, and it's very troublesome to go out for dinner. Baohua Building has child seats!"
The host's voice switched to that of the host: "This is our interview with Baohualou diners over the past two days. Baohualou has reopened these days, and we found that it is no longer the same after reopening. Yue Ning from Baohualou became very popular in Hong Kong right after arriving. Later, she used a competition method to expose the various problems of Shenghualou's low-price competition. She also picked up garbage at the stadium, and for the first time, the people of Hong Kong had a very good impression of a girl from the impoverished northwest region of the mainland. This once again proves that we Hong Kong people are not xenophobic, we just xenophobic people of low quality."
Yue Ning smiled slightly. She added so many qualifiers, but she still had a sense of superiority in her bones. However, as a foreigner who came to Hong Kong to make a living, she didn't need to be so sensitive.
The host also invited two guests, one of whom was Chef Lu.
"This guy keeps saying on TV and radio that he is spreading Chinese food culture, but in fact he is just trying to make himself known everywhere. But it works. Their Yunhelou business is pretty good, and there are several chefs there who used to work at Huihuang. Including the roast meat chef. The roast meat recipe he uses is your grandfather's." Cui Huiyi said disapprovingly, "If my sister hadn't quit Huihuang's management, would his Yunhelou have become successful?"
"By the way, how is Huihuang's business going now?" Yue Ning asked with great interest.
Cui Huiyi shook her head and smiled bitterly: "It's very difficult. When I came back from the mainland last time, my father had already intended to transfer the business. We have been negotiating with several companies these days, but after talking to several companies, they all have concerns about taking over Huihuang. High-end restaurants are difficult to run. It's hard to find high-quality dishes and high-quality service staff. And the annual expenses are not cheap."
A guest on the radio station gave positive praise to the current changes in Baohua Building and hoped that these changes in Baohua Building could be maintained for a long time.
Now it was Chef Lu who was saying, "Baohualou's service is not the best. There are many restaurants in Hong Kong that have better service than them. However, most of the chefs in the restaurants are not as famous as Yue Ning, nor do they have a background like hers to rely on. After she became famous, she knew how to win everyone's favor. In the short term, Baohualou can improve its service faster, because it is easier to recruit waiters. But so many people have left the kitchen of Baohualou, and now their daily reception volume is less than half of the previous one. When the reception volume increases in the future, can Baohualou still accept the current special order requirements? In my opinion, these are not sustainable in the long run. I suggest that Yue Ning put away her cleverness and calm down. As a matter of urgency, she needs to solve the problem of lack of kitchen staff. In the long run, Baohualou is a Cantonese restaurant, so it should make good Cantonese food instead of making some fancy things. What's the big deal for a Cantonese restaurant to cook a Hunan dish for customers?"
Another guest said: "But according to the feedback from diners, the dishes she stir-fried tasted very good."
Lu Jinyong smiled slightly, "What Baohualou's dishes lack is not taste, but style. If she keeps doing these small things, Baohualou might not close, but it will still be the same Baohualou thirty years later. But her ambition should not stop there, right? The last time I met her face to face, I suggested finding someone to introduce her to the aesthetics of catering. It's been a week, right? I haven't seen her contact me. Of course, it may also be that she is too busy."
It turns out that he is still waiting for me to come to him and beg to be his apprentice. He has face and can also take advantage of her current traffic. He is so arrogant and wants all the benefits?
Cui Huiyi got angry when she heard this: "Is he sick? Who does he think he is? Comparing style with you? Is he worthy?"
The neighborhood where Baohua Building is located is too messy. It is normal that some bigwigs in Hong Kong like to go to these old stores, but for business banquets, there is no place to park the car in that neighborhood, so it is indeed difficult to develop.
"How many chefs does Huihuang have now?" Yue Ning didn't want to argue with this person. After all, he was very busy.
"There are more cooks than customers now." Cui Huiyi said, "Ningning, you don't want to take over Huihuang, do you?"
Yue Ning smiled: "I want to sell radishes for the meeting. First, what Chef Lu said is right. Baohualou itself is short of chefs, let alone adding Huihuang. Another reason is that I just got here and I don’t have any money."
"Let me tell you, my dad is talking to Hong'an Hotel now. Hong'an Hotel belongs to Qiao Junxian's uncle, you know that, right? They are interested in this, but have not responded yet, which means they are in need of a good hotel operator. They buy it and let you manage it? Isn't that enough?" Cui Huiyi thought for a while, "I'll go talk to Mrs. Qiao. With the background of Hong'an, it won't be a problem to recruit capable chefs in Gangcheng. With your ability, you should be able to run it?"
"You're beating around the bush. If you tell your dad directly that I want to run a brilliant business, I guess he won't want to sell it."
Cui Huiyi laughed out loud: "If this is Cui's property, not Lide, which belongs to us sisters, will you help my father make money?"
"No." Yue Ning said.
As they were talking, the car had already arrived at the factory gate. There was an advertisement for Yuanzai instant noodles on the wall at the factory gate, and there was a long line at the gate. Yue Ning asked, "What's this for?"
"Recruiting workers, apply for a job." Cui Huiyi said, "Once your recipes come out, sales will definitely go up. We are still discussing the joint venture with the mainland. If there are two factories, each factory will need to transfer foremen, supervisors and other management personnel. My preliminary estimate is that more than 30 people will be needed. I have to start preparing now."
After all, Cui Huiyi was the one who brought Li De back to life, and her step-by-step planning was very clear.
The two got out of the car and walked inside. Cui Huiyi said, "Ningning, you should really consider taking over Huihuang. Huihuang's location is very good. Last year, that woman Yu Wanmei thought that Huihuang's facilities were old and caused a decrease in customer flow, so she renovated it. You can use it if you take it over."
"At least I have to go and take a look first?" Yue Ning said.
The two entered the factory together, and Cui Huiyi had a full set of work uniforms delivered to them.
Yue Ning put on Lide's work clothes in accordance with the factory regulations. Lide's safety director gave Yue Ning a booklet and explained to her some of the signs and precautions of the Lide factory, as well as the escape routes in case of danger.
Yue Ning lamented that the generation gap in management between the mainland and Hong Kong was too big. The management philosophy here was basically no different from that of the food company in his previous life.
"Cui Ji doesn't manage like this. It's still the old way. I'm too lazy to tell my dad. I copied all the management methods from Japanese food factories. You know how Japanese companies are managed!" Cui Huiyi said as she walked. She stopped talking and said, "Next time I'll take you to see it, you'll know. There are so many things we need to learn from them."
"Yes." Yue Ning recognized Cui Huiyi's tolerance and openness. She is excellent, so should I study with her?
Entering the Lide factory, it was clean and tidy, and each area had corresponding signs. Cui Huiyi took Yue Ning to see the production process of instant noodles. The factory was not big, and the tour was completed in half an hour.
Yue Ning took off his work clothes and went to the test kitchen on the west side of the office building with Cui Huiyi. The test kitchen is also the R&D department of Lide Food. The manager of the R&D department brought the seasoning packets prepared according to Yue Ning's recipe and the newly made noodles.
"These two types of noodles have 1% more gluten, with different coarsenesses, and this one has..." There are a total of six types of noodles.
"Okay then, let's fry them all and make the most suitable noodles?"
Yue Ning took the apron handed to her by Cui Huiyi and started to make the soy sauce fried noodles for the tea restaurant.
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