After reaching a verbal agreement with Boss Zhou, Liu Xiahui immediately took action, contacting IDG Capital and Tiantu Capital respectively, and then buying their shares at a premium.

Under the threat and inducement, Liu Xiahui spent nearly 300 million yuan to acquire a total of 28.5% of the shares in the hands of IDG Capital and Tiantu Capital.

Immediately, it spent more than 100 million yuan to acquire 16.5% of the shares from Boss Zhou and his wife, so that the number of shares held by Lao Liu Catering reached 45% required by Liu Xiahui.

After all that was done, it was September.

Then, just like Haidilao, Laoliu Catering became the only supplier of ingredients and seasonings for Zhou Heiya.

As discussed between the two parties before, after handing over the supply chain to Laoliu Catering, Zhou Heiya has gained great benefits, which can streamline personnel and save employment costs. Second, the price of ingredients and seasonings has been reduced, and the quality has also improved.

Of course, there are also drawbacks, that is, handing over the entire supply chain is actually a very dangerous thing, and once something happens, it will be left to others.

If it were other suppliers, Boss Zhou would definitely not dare to do this, but Laoliu Catering is different, it is now the largest shareholder of Zhou Heiya, and it is not afraid of being cheated if it cooperates with it.

After all, Lao Liu Catering, as the overlord of the catering industry, once the word spreads about this kind of partner, the loss of reputation cannot be made up for by a mere Zhou Black Duck.

Therefore, Boss Zhou is still very relieved about this.

As a result, Zhou Heiya, whose competitiveness is at least several times stronger than before, began to speed up the development with the strong support of Liu's Group, and originally planned to add 100 direct stores a year, but now this goal has been set at 300.

That's a threefold increase.

At the same time, Zhou Heiya also began to cooperate with WeChat and Laoliu Takeaway, not only can you use WeChat payment, but also developed a small program on WeChat, which can directly order and pay on WeChat.

When Liu Xiahui was busy building the old willow catering, the cooperation of this year's Spring Festival Gala was taken down by Tencent as expected, and it cost a full billion yuan, which made the Spring Festival Gala program team laugh so much that their teeth were crooked!

After winning the Spring Festival Gala, Tencent attaches great importance to it, and tries its best to do a good job in this cooperation, not to surpass WeChat, but the effect must not be too bad, otherwise it will be a big loss.

Today, in the field of mobile payment, Alipay occupies 32% of the market share, Q Credit Pay's market share is about 10%, and the remaining 4% is divided by the remaining payment software.

The wealth management products are also dominated by WeChat, and the users of the change pass have reached more than 30 million, and the total amount is as high as 100 billion, becoming a unicorn in the wealth management products, and no one can compare with it.

Yuebao, which ranks second, has millions of users, and the total amount has reached tens of billions, which is also very awesome.

As for Tenpay, current treasure, etc., they are all below one billion in scale, which is not worth mentioning.

......

After successfully investing in Haidilao and Zhou Heiya, Liu Xiahui did not stop building the old Liu series of catering, he wanted to fully dominate the domestic catering market, prepare to invade all categories of catering, and become a catering boss in each classification field.

This time, he took a fancy to a category with a large share in the catering market, and this category is just two words - rice noodles!

As the saying goes, "the north is the south of the noodles", if the north is the world of noodles, then the south is the world of rice noodles.

Speaking of rice noodles, there are two holy places of rice noodles in China, one is Gui Province, and the other is Xiang Province, a neighbor of Guizhou Province.

Among the rice noodles in Hunan Province, the famous ones include Changdejin beef noodles, Changsha rice noodles, Chenzhou fish noodles, etc.

Compared with the rule-abiding Hunan Province, the rice noodles in Guizhou Province are obviously more distinctive and more well-known.

For example, Guilin rice noodles have been flooded across the country, Liuzhou snail noodles are popular all over the country, and Nanning Laoyou noodles are relatively low-key but can be compared with the first two, which are the three famous noodles in Gui Province.

In addition, there are also Yulin beef brisket powder, Binyang sour powder, and Baise mutton powder all have their own fans in the circle.

However, these are only relatively well-known, and there are many more rice noodles that are not well-known but have excellent taste.

However, the most regrettable thing is that although the rice noodles in Gui Province are famous, the quality is uneven.

For example, Guilin rice noodles are particularly famous, even outside of Guilin Province, Guilin rice noodles are everywhere in the storefronts, they are usually scattered in those streets that are not very good, the space is narrow, the tables and chairs are compact.

Diners who come and go are also in a hurry, with a posture that will not stay for long, a bowl of noodles can be solved after a few bites, and then a few mouthfuls of soup will be solved, and a convenient and affordable lunch will be solved.

Guilin rice noodles are affordable, but few people think that Guilin rice noodles are a delicacy worth tasting carefully and taking seriously, which is honestly somewhat aggrieved. Mainly Guilin rice noodles in the north, from the classic method to the way of eating, there are obvious differences with the place of origin.

Even if you've eaten a lot of Guilin rice noodles, it doesn't necessarily mean you've seen real Guilin rice noodles.

For example, in the eyes of many people, especially people from other provinces, Guilin rice noodles = soup noodles, which is obviously an inexplicable mistake.

In fact, the eating method of authentic Guilin rice noodles is "dry mixing", that is, mixing noodles without soup, and adding soup when you get the noodles, which is a layman's way to eat. When you finish eating or have a little powder leftover, scoop a spoonful of bone broth and drink it, which is comfortable.

Also, the most classic of Guilin rice noodles is braised vegetable noodles, not the soup noodles that are popular in big cities today.

The so-called braised vegetable powder is to heat the fresh powder in boiling water and serve it in a bowl, and then the store supplements the noodles with "braised vegetables" such as pot roast and braised beef, and drizzles with brine and sesame oil. Diners then add sour bamboo shoots, fried soybeans, fried peanuts, capers, chopped green onions, coriander, chopped chili peppers and other ingredients according to the taste, and some people do not put sour bamboo shoots and capers.

It is said that the traditional braised vegetable powder is not sour when eaten, because "the taste of the brine is not enough, so the acid is used to make up".

Brine is the soul of Guilin rice noodles.

Although fresh rice noodles have a ricey aroma and a slightly fermented taste, they still need to be brine to enhance the flavor. Therefore, whether rice noodles are delicious or not, the key is in the brine formula.

In general, the production method of Guilin brine is to mix water in the pot first, and then add pepper, star anise, cinnamon, grass fruit, cloves, tangerine peel, betel nut, licorice, monk fruit and other spices and ingredients, first boil with a fire, then boil for a few hours with a simmer, and finally filter out the slag to obtain the original juice of the brine.

In addition, beef, beef bones, pork, pork bones, etc. are usually added to the boiling process. In order to give the brine a flavor that makes diners taste good, some restaurants will also add snakes and yellow eels.

The recipe of the brine varies from store to store, and it is meticulous to the amount and proportion of each ingredient, the size of the heat, and the length of boiling time.

A good brine should not be too salty, should not be bitter, and has the sweetness and fragrance of spices and ingredients. The amount of brine poured on the rice noodles should be no more or less, and the bowl should not be soup or water after eating, and it is said that connoisseurs call this "brine hanging on the wall".

Out of Guilin Province, the best way to identify a Guilin rice noodle restaurant is authentic or inauthentic, is "pot roast meat".

Pot roast meat is made by boiling or marinating meat and then frying it in oil.

The raw material of pot roast meat is generally pork head meat (preferably chin meat), washed and cooked, and then scooped up and dried.

Then prick a number of small holes in the skin of the meat, and apply salt and other condiments, and repeat this several times before putting it into the oil pan. The color of the best pot is golden and translucent, and the taste is crispy and the meat is soft.

There are also Guilin rice noodles, which are delicious and elastic to be delicious enough.

Unlike the dry flour used in snail flour, authentic Guilin rice noodles are made with fresh flour.

The production process of fresh flour is not complicated: the rice is ground into a pulp, bagged and drained, kneaded into a dough and squeezed into round roots or flakes after cooking, and then heated in boiling water, and the appearance of the finished product is white and bright, smooth and flexible.

However, after Guilin rice noodles went north, most of the rice noodles used in those big cities could only be made from dry noodles due to cost and dosage considerations.

Therefore, don't look at Guilin rice noodles are known all over the country, and the people who have eaten them don't know how many, but there is no one in ten thousand who can really eat authentic ones.

It's not just Guilin rice noodles, like snail noodles, old friend noodles, etc., they are all the same, authentic and fake, it's really a world of difference, and it feels like it's not the same kind of food at all.

As a native of Gui Province, Liu Xia Hui now has a very bold idea, that is, to promote many special rice noodles in Gui Province to the whole country, so that diners across the country can taste authentic Gui rice noodles, instead of those counterfeit products.

It is very difficult to do this well, but once it is successful, the rice noodles in Gui Province will be truly famous all over the world.

......

People think differently from person to person, for example, when operating Guilin rice noodles, some bosses have already thought of opening a second or third branch when they open their first store. But some bosses only keep one store for the rest of their lives, no matter how hot the business is, and they don't have the idea of opening a second branch.

Gao Dewang is the latter.

Gao Dewang, 48, has been running his rice noodle shop in Guilin for 25 years.

Because of the authentic taste and the price is relatively affordable, the business of Kodewang rice noodle shop has always been very good, and there are many customers queuing up every day as soon as the store opens.

Rice noodles can be eaten for breakfast, lunch, dinner and supper in Gui Province, and Ko Duc Wan opens at 6:30 a.m. and closes at 7 p.m. every day, unless there are special circumstances.

Today, after the rush of traffic at noon, Gao Dewang's son Gao Shijie took a sip of tea and said, "Dad, the business of our rice noodle shop is so good, don't you really consider opening another branch?"

Gao Dewang looked at his son, who had reached the age of marrying a wife, and said: "I was still young before, but I had the heart to open a few more branches, but at that time there was no trustworthy manpower, and the core technology of this rice noodle was only mastered by me, even if I taught your mother, there were only two people."

And at that time, your mother had to take care of your siblings, where did you have so much time to open a branch?

Later, your siblings grew up, and your mother was able to spare time, but she didn't have the same motivation as she used to be.

Anyway, just this store is open, which is enough for our family to have enough food and clothing, so we don't bother to toss. ”

Gao Shijie thought for a while, nodded and said: "Dad, you have a point, our rice noodle technology can only be mastered by our own family, if it is passed on to others, it is really not at ease, but if it is not passed on, even if our family is tired to death, how many stores can we open?"

Gao Dewang smiled: "That's the truth!"

Just as the father and son were chatting, Liu Xiahui walked in and said, "Boss, three taels of Guilin rice noodles!"

Gao Shijie immediately responded: "Okay, please wait a minute, it'll be right away!"

Liu Xiahui looked at this small Guilin rice noodle shop, and asked: "Boss, I came here to admire, I heard that your Guilin rice noodles are the most authentic and the best in the whole of Guilin, I don't know if it's true?"

As soon as he heard this, Gao Dewang couldn't help but smile and said: "I don't dare to say if it tastes the best in the whole Guilin, but if you want to say that the most authentic Guilin rice noodles in the whole Guilin, my rice noodles are really not humble!"

Liu Xiahui said with a smile: "The person who recommended it told me that among the few old Guilin rice noodle shops, your Guilin rice noodle reputation is the best, so I specially rushed over from the provincial capital to eat!"

Gao Dewang couldn't help but look at Liu Xiahui twice when he heard this, although there are many repeat customers in his rice noodle shop, and there are many customers who will come here, but those who come here are all to travel to Guilin, and then come to his shop to eat a bowl of Guilin rice noodles by the way.

But listening to the meaning of the young man in front of him, he didn't come to Guilin for tourism, but specially came from the provincial capital to eat a bowl of Guilin rice noodles?

Just when Gao Dewang was surprised, his son Gao Shijie shouted: "Pretty boy, your powder is already good!"

Liu Xia Hui didn't say more, took the steaming, already spread the pot roast, braised beef, drizzled with brine and sesame oil Guilin rice noodles, and then added sour bamboo shoots, fried soybeans, fried peanuts, capers, chopped green onions, coriander, chopped peppers and other ingredients according to their own taste, and then stirred well with chopsticks, and couldn't wait to shiver.

A bite of braised beef and rice noodles are eaten together, and the unique aroma of the dry mix is really more fragrant the more you chew, which makes people have an endless aftertaste.

This Guilin rice noodle has a characteristic, when you eat it alone, it already tastes very good, and if you can eat it together with those ingredients, the taste is even more addictive.

A bowl of three taels of dry-mixed Guilin rice noodles was almost solved in just over a minute.

When there were still the last two mouthfuls of noodles left, Liu Xiahui asked the boss to scoop a spoonful of hot bone broth, and drank it while blowing.

After reminiscing for half a minute, Liu Xia Hui gave a thumbs up and said: "Boss, your Guilin rice noodles are really amazing, worthy of being recognized as one of the oldest restaurants with the best reputation, and it really deserves its reputation!"

Gao Dewang smiled with satisfaction when he heard this, he has really heard a lot of similar compliments in the past 20 years, but every time he hears the sincere praise of the diners, he has an indescribable sense of satisfaction.