Chapter 563 Opening
Time passed little by little. Wang Yuanchao had been pulling with the fish for almost an hour. As the fish gradually approached the boat, the huge and agile body of the tuna became faintly visible under the water. The sunlight penetrated the sea water, reflecting silver light on the tuna's body. The streamlined body was like a torpedo, full of power.
Suddenly, at the critical moment when the tuna was about to be pulled onto the boat, the tuna suddenly exerted force and rushed away again. The fishing line was instantly stretched tight again. Wang Yuanchao staggered and almost fell on the deck.
But Wang Yuanchao immediately squatted down, gritted his teeth, readjusted his posture, and pulled the fishing line back inch by inch.
At this moment, the atmosphere on the ship was extremely tense. Everyone held their breath and stared at the sea.
Finally, the tuna seemed to be running out of energy and was pulled closer to the boat by Wang Yuanchao. The crew members seized the opportunity and quickly put the scoop net into the water, scooped up the tuna weighing more than 300 kilograms, and threw it heavily on the deck.
Looking at the huge trophy in front of him, although Wang Yuanchao was so tired that he collapsed on the beach chair on the deck, he felt an indescribable sense of accomplishment and joy in his heart.
This tuna was not only a successful catch, but also a reward from the sea to Wang Yuanchao, and the most unforgettable memory of Wang Yuanchao's sea journey.
Watching everyone gathered around this yellowfin tuna and marveled at it,
Wang Yuanchao smiled happily and said to the chef, "Chef, this yellowfin tuna has just come out of the water and is at its freshest. Please cut off all the meat from the belly, which is the fattest, tenderest and most delicious part. Then, pan-fry it all. We have a lot of people on the boat, so if there isn't enough meat from the belly, you can pick some meat from other parts. Since seafood should be fresh, cook more. We'll all have tuna today and have enough at once."
"Okay, Mr. Wang,
Are you going to pan-fry all of it? Aren’t you going to make some of it into sashimi?”
Wang Yuanchao waved his hand and said:
"Ask other people if anyone wants to eat sashimi.
If you have some, cook some, if not, fry it.”
Wang Yuanchao doesn't like eating sashimi. At home, he likes to pan-fry tuna with a little chili powder.
But everyone has different tastes. Anyway, a 300-pound tuna is enough for everyone on the boat.
It is completely possible to make whatever flavor everyone likes. Although Wang Yuanchao has been the boss for almost a year, he still does not have the idea of being self-centered and believes that the people around him and those under him must be self-centered.
After catching a huge yellowfin tuna, Wang Yuanchao was exhausted. After experiencing the joy of catching fish at sea, he handed the fishing rod to the bodyguards and took Xie Sha, Liu Meng, Michelle Lu and Alice to the second floor flying bridge to rest.
When Wang Yuanchao goes out to play, he is casual and does whatever he wants. He rests when he wants to, moves around when he wants to, lies down to rest when he is tired, and eats, drinks and has fun when he feels better.
After three days of enjoyable fun at sea, Wang Yuanchao and his team returned to the company in high spirits and began to continue their work.
The Chinese in Hong Kong these days work very hard and seriously.
Xiangjiang Group is a company wholly owned by Wang Yuanchao. As long as Wang Yuanchao does not make trouble, all the subsidiaries of Xiangjiang Group will be very stable and progress rapidly according to the established plan.
Time flies and it is almost the Lunar New Year of 1975. In the past two months, Wang Yuanchao has only done one thing, which is to get the wireless television station license agreed with the Hong Kong government. Wang Yuanchao plans to establish a new free wireless television station xjTV in Hong Kong next year.
The rest of the time, Wang Yuanchao's Xiangjiang Group is advancing its work as planned, gathering strength and storing working capital for next year's development plan.
The 26th day of the lunar year in 1975 was a very auspicious day, in accordance with the gods' blessing, and was suitable for marriages, accepting betrothals, opening businesses, accepting wealth, and performing sacrifices. The Hong Kong Food Street on Tai Ping Shan Street in Causeway Bay was crowded with people. After the Da Xiangjiang Group spent a lot of money on advertising throughout Hong Kong to promote the Food Street project, the three century-old restaurants invited from China aroused the expectations of countless Hong Kong gourmets.
On the opening day, the streets of Taipingshan were jammed with people.
The sounds of firecrackers, gongs and drums, banners, ribbons, hot air balloons, arches, flower baskets, lion dances, and dragon dances filled the entire food street, making the entire Taipingshan Street area lively and festive.
Fortunately, Wang Yuanchao had made sufficient preparations in advance. Not only did his own security company send 150 people to maintain order on the opening day, he also spent a lot of money to find the deputy director of the police department to make arrangements. The police department also arranged for more than 100 "big-headed green-clothed" men to carry guns to maintain safety and order in the food street.
Wang Yuanchao led a group of company executives including Ouyang Yuanfang, Luo Yihua, and Hu Meng, and specially invited Secretary for Administration of the Hong Kong Government, Ha Dingji, to the scene. After cutting the ribbon, he led Ha Dingji and his party to the time-honored restaurant Huogongdian on the food street.
"Mr. Director, our Chinese food culture has a long history of thousands of years. China is a vast land with rich resources. Each region has its own unique cuisine. However, after thousands of years of precipitation and development, the current domestic food culture is mainly divided into eight major cuisines.
The restaurant we went to today serves Hunan cuisine, one of the eight major cuisines. It is a fine delicacy that has been accumulated, studied, and passed down for more than 2,000 years of Chinese Xiang and Chu culture . Today, I specially booked a table of Zu'an cuisine, a fine Hunan cuisine, at Huogongdian. "
Although Xia Dingji is also an expert on China, as the director of the Administration Department of Hong Kong, he usually eats Western and Cantonese food, and has basically never eaten Hunan cuisine. After Wang Yuanchao's introduction, Xia Dingji was full of expectations. "Mr. Wang, I don't have any hobbies, but I love food very much.
After listening to your introduction, I am full of expectations. "
"Haha, Mr. Director, don't worry.
Zuan cuisine was created by Cao Jingchen, the personal chef of Mr. Tan Yankai, the chairman of the National Government and the premier of the Executive Yuan during the Republic of my country period. In order to cater to Tan Yankai's taste, Cao Jingchen prepared dishes meticulously, drawing on the strengths of many other cuisines and absorbing cooking techniques from other cuisines on the basis of traditional Hunan cuisine.
According to our current saying, it is the royal family's imperial cuisine, a proper palace dish.
The ingredients and flavors of the dishes are carefully selected from the best, so you can look forward to it. ”
"Haha, that's good. Wang Sheng's arrangement is very nice."
(End of this chapter)
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