Chapter 507
After a few days of shopping and eating, combined with Su Miao's experiences in her previous life, the father and daughter had a certain understanding of the taste preferences of the residents of the capital.
People in the north have a large appetite and a greater demand for carbohydrates, so pasta is very common in their daily diet.
In addition, without the support of the second aunt's side dishes, the self-service porridge model is probably not going to be popular in Beijing.
And considering that when the weather turns cooler, raw porridge will better meet the needs of diners, so these two items are put aside for the time being.
People in Beijing tend to have a heavy taste and are more receptive to foods with strong flavors such as braised food and Laoyou pork offal.
Based on this, they decided to focus their main dishes on these two.
The specific business model is roughly based on the main store, and both dine-in and take-out services are available.
For takeout, it can be sold in the form of set meals or by weight to meet the needs of different customers.
"Dad, if we exclude the two main categories of porridge and soup, then there are only two main dishes: braised food and Laoyou pork offal. It seems a bit thin. Can you add one or two more main dishes?"
"Let me think, what dishes would be suitable?"
"Our restaurant specializes in Nanning cuisine, which is relatively new to locals. It would be best if the new dishes are consistent with the restaurant's characteristics."
Su Miao added, giving his father some ideas.
Su Yuanzheng suddenly had an idea and said excitedly, "Miaomiao, what do you think of lemon duck?"
"Ah! Is that the lemon duck that Brother Yi took us to eat before?"
"Yes, yes, yes! Although the lemon duck is a Nancheng flavor, it's a new method. Not only people in Beijing, but even we rarely get to eat it. How about I learn how to make it and let everyone try it?"
Su Miao thought for a moment and said:
"There are two ways to prepare lemon duck: boiled and stir-fried. The boiled version is a traditional home-cooked dish around Nanning, and you've made it at home before.
The dish that Brother Yi took us to eat was stir-fried. The ingredients were similar, but the taste was completely different from the boiled dish.
We can offer both methods. In the summer, when the weather is hot, boiled lemon duck will definitely be popular; in the winter, when the weather is cold, perhaps stir-fried lemon duck is more suitable for warming the body."
"Okay! Then let's go to the market to buy some vegetables so we can cook the dishes as soon as possible!"
However, after the father and daughter walked around the vegetable market, their expectations turned into disappointment.
Because the taste of lemon duck is very local, the most important seasonings for making lemon duck are nowhere to be found in this huge vegetable market in Beijing.
However, there are always more solutions than problems.
Since there is no such thing here, they plan to transfer goods from Yongcheng.
Although the journey is long and the cost will increase, the more novel and unique the dishes are, the more likely they are to be popular in Beijing.
Since we are determined to develop new dishes, this cost investment is very necessary.
Su Yuanzheng quickly called Su Yu, and after a detailed discussion, he came out and said to his daughter:
"I asked A-Yu to pack up the pickled bamboo shoots, pickled radish, pickled porridge, pickled lemons, and the like, and send them over by train in jars. We'll pickle them a little more once we get here, so they taste just right. If we take them out of the jars and pack them separately before sending them, they'll get smelly and unpalatable."
Su Miao nodded, feeling that his father was very thoughtful.
Pickled foods rely on bacterial fermentation, which is why different people use the same steps to pickle different dishes.
Because every family uses their own preserved strains of bacteria, there is also a saying that everyone has different bacterial flora on their hands, and some people can easily make pickled products delicious.
No one has studied whether this statement has a scientific basis, but Su Miao thinks that there may be this factor. For example, the pickled foods made by his second aunt are almost the same as those made by other families, but they are just particularly delicious.
Speaking of the problem of "stinky wind", pickled vegetables at home are usually kept in jars and taken out when they are needed.
If you take it out and don't eat it in time, the bacteria will develop in a strange direction due to changes in the environment, and the taste will become strange.
For example, some people living in the city do not make pickled vegetables at home, so when they return to their hometown, they will bring back some sauerkraut, pickled bamboo shoots, etc.
The pickled vegetables brought back must be fried in a pan immediately. After frying, they can be stored for a few days and eaten slowly. However, if they are left without frying, they will soon become smelly. People call this smell-changing phenomenon "stinky wind."
Not only will the pickled vegetables become smelly after being taken out of the jar, but sometimes even if the pickled vegetables have been in the jar, they will also go bad if they are not eaten for a long time or are not stored properly.
Therefore, treat the pickle jar as if it were a precision machine.
The machine must be run regularly to avoid rusting; the pickle jars must be kept and taken out frequently to keep them "active" and allow the "blood" inside to flow.
Each time you take the pickles, you need to use clean and dry chopsticks to prevent impurities from mixing in and contaminating them. You must also act quickly, minimize the time the lid is opened, and avoid air contact with the pickles in the jar for a long time.
During the days of waiting for the pickled vegetables to be shipped from Nanning, the father and daughter did not slack off at all and visited several surrounding markets one by one.
After some comparison, they found that the price of vegetables in the capital was about 30% higher than that in Yongcheng, which was within Su Yuanzheng's psychological expectations.
In the evening, he asked his daughter with emotion: "Miao Miao, can you sing "Ode to the Capital"?
Su Miao recalled and said, "I've heard it, but I can't quite remember the lyrics."
"Haha, that's right. When we were learning to sing this song, you weren't even born yet. Back then, in our hearts, the capital was the most sacred and unreachable place.
Oh no! Not then, before I came here. When you told me you were going to Beijing to develop your career, I was a little scared.
Going to Beijing? Can I go to Beijing too? In the past, only those who were named National Model Workers had the opportunity to go to Beijing!
Then I thought, okay! I'll follow my daughter wherever she goes! We country folks come to Beijing, and even though we may not have any other skills, we still have to bring enough money.
When I think about saving money to go to Beijing, I've been working so hard all day long. Now that I'm finally here, it doesn't seem so far away anymore, and the vegetable prices aren't two or three times as high.
Su Miao thought that it was because it was still in the early stages of development and the economic levels between different regions had not yet been fully differentiated. In another ten years, the gap between the rich and the poor would widen, and the price gap would become more prominent.
However, she would not pour cold water on her father now, and encouraged him: "Dad, as long as we work hard, there will always be a place for us in the capital."
Su Yuanzheng was so excited by his daughter's words that he couldn't help but burst into song:
Brilliant morning glow
Rising in the golden capital
Solemn music
Reporting the dawn of the motherland
Ah, Beijing, Ah, Beijing
The heart of the motherland, a symbol of unity
The pride of the people is the guarantee of victory
…
Suddenly, Mr. Li from the next yard started singing along, followed by a female voice, and then a male voice...
Su Yuanzheng's sudden inspiration also turned into a chorus.
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