In order to celebrate this happy event at home, on the evening of January 23, the Hong family did not cook.

Taking advantage of the joy, Hong Lucheng and Wang Yunlin announced that they would take everyone to the restaurant, and directly set dinner at the "National Restaurant" in Wangfujing to eat mutton shabu.

The so-called "national restaurant" is actually a well-known time-honored brand in Beijing, "Shundonglai".

This halal restaurant, which has been located in the capital of "Dong'an Market", opened in the 28th year of Guangxu in the Qing Dynasty (1903).

At the beginning, the "Dong'an Market" was just a 30-acre training ground abandoned by the "Shenji Battalion". "Shun Donglai" is just a porridge shop opened here by Ding Ziqing, who sells loess.

It was not until the third year of the Republic of China (1914) that Ding Ziqing dug up Zheng Chunrong, the master of the red case, from the "Zhengyanglou Restaurant", which was famous for operating mutton shabu in the capital at that time, and built three green brick and gray tile shop houses in the same place. "Shundonglai" was renamed "Shundonglai Mutton Restaurant", operating explosive, roasted, and shabu mutton.

Although Chef Cheng has the skill of cutting a pound of mutton into four inches long, one inch wide, and as thin as 80 slices of paper, the business of the mutton restaurant is very prosperous.

However, at the beginning of the 20th century, the Hui people in the capital had the characteristics of many poor people, and the businessmen in the "sect" also had the importance of adhering to the teachings, doing public welfare, and "writing posts". "Coming from the East" has not become a high threshold for only entertaining customers.

(Note: Niyah, the term for "sect.") The original meaning of Arabic transliteration is "wish" and "lift". It refers to the wishes expressed from the heart or verbally by believers of the "sect" before praying, fasting, giving alms, making pilgrimages to slaughter animals, holding banquets to entertain guests, and holding ceremonies to commemorate the deceased. In some areas, "sectarian" adherents refer specifically to alms and donations to religion for various reasons. ）

It not only operates a high-profit diet, but also does not give up the original low-end food with high quality and low price. also entertained those undignified old customers and poor buddies in the past.

Later, as the business continued to develop, the business of the mutton restaurant flourished. By the time of the 19th year of the Republic of China (1930), "Shundonglai" had expanded to a three-story building. It has completely surpassed the declining "Zhengyang Building" and has become the leading restaurant in Beijing featuring the operation of mutton shabu.

After the liberation, "Shun Donglai" has always been deeply loved and praised by the leaders of the republic. Prime Ministers, President Chen, and great men have all hosted banquets for many foreign leaders here.

At the end of 1966, due to the transformation of the "Dongan Market". "Shundonglai" moved to "Xinqiao Hotel" for business, and was renamed "National Restaurant" due to the trend of renaming in the "Movement".

It was not until the completion of the new building in 1969 that "Dong'an Market" became "Dongfeng Market", and "Shundonglai" was moved back to its original location, and the name of the store was changed to "National Restaurant" again.

And today, when the Hong family came to patronize collectively, it was actually the time when the "national restaurant" had the largest number of employees and the largest business area.

Although it is still a three-storey building, it has reached 2,700 square meters.

There is a popular restaurant for 100 people on the first, second and third floors. On the first floor, there is a snack bar serving cream cakes, cheeses, sesame cakes and a variety of sweets. On the second floor, there are nine private rooms. There are two grand ballrooms on the third floor.

Needless to say, with the Hong family's quiet temperament and unostentatious style, as well as the fact that they have just taken off their hats, they are still a little uneasy with a huge fortune. I must have wanted to eat in a private room on the second floor.

Leader-only?

That's not afraid, Hong Yanwu has experience, two boxes of good cigarettes are handed over, a box of front hall, and a box of back kitchen are all solved.

But his little action didn't hide it from him. Hong Lucheng saw it, but he shook his head with a tooth flower.

Hong Yanwu saw it in his eyes, thinking that his father was looking at him unpleasantly again, but he didn't expect to know that Hong Lucheng was not aiming at him after carefully asking, and lamented the poor service in the catering industry today.

Hong Lucheng muttered straight in his mouth, "In the past, Zhuangzi paid attention to the three treasures. Cooks, running halls and tea rooms. In addition to the good skills of the chef, the thoughtful service of the running hall and the etiquette of the tea room are also as important. I remember that after the public-private partnership, it was not like this, and now why do they have to bribe the cousins if they want a suitable seat? This is their duty?"

In fact, it is not surprising that the old man thinks so, mainly because Zhuangzi is the old business of the Hong family, and these problems are nothing in the eyes of others, but in his eyes, they are bigger than the sky.

What's more, he hasn't been to the restaurant for too long. The Hong family has always been very poor, and for so many years, that is, the last time Shou Jingfang entertained Yan Yuntai's roast duck, he only accompanied him once. To put it bluntly, it is a lack of correct understanding of the social environment and a bit out of touch with the times.

Hong Yanwu certainly understands this. He is also quite good at speaking, and explained the problems of the "iron rice bowl" and the "planned economy" to his father in a few words.

At the end, he said, "You are an old businessman, this is a monopoly operation, hoarding goods, not strange! If you don't give some benefits, who will do your best for you? But you are also anxious, take your time. Didn't Shan Tianfang say it all? The world will be divided for a long time, and if it is united, it will be divided. Everything is a cycle. I believe that sooner or later, things that are not normal will come back!"

Hey, Hong Lucheng was stunned now. Not for anything else, but for the insight revealed in these few words of my son.

Whether it is business theory or understanding of the world, according to him, even the eldest and second who have read a lot of books do not understand. It really shouldn't be something that Hong Yanwu can have in his head.

The old man naturally stared at Hong Yanwu and pondered. There was no word this time, because Hong Yanwu had similar abnormalities several times. He didn't quite believe his son's nonsense anymore.

Although I still didn't figure out what it was like in the end, the hot copper hot pot was served. But no matter what, Hong Lucheng felt for the first time that Hong Yanwu was really his own son. Perhaps, he is the one who is most like him among all the children.

So the old man didn't move his chopsticks, but deliberately corrected Hong Yanwu first.

"Third child, you just said something wrong. You remember to me that our family used to be a businessman, not a businessman. Buying and selling, buying and selling, genuine. Business business, give birth to ideas, deceive people and confuse things. You can score this clearly, don't talk nonsense in the future. ”

This was said very abruptly, and those who had not heard what they had just talked about were inevitably a little inexplicable.

But Hong Yanwu rolled his eyes, but he also responded seriously, "Yes." Dad, I remember. ”

This made Hong Lucheng even more pleased.

He really felt now that he might have mistaken this son all along. In addition to being naughty when he was a child, I'm afraid this third child is really not useless.

Capable of interpersonal communication, and smart enough, some things are even more thorough, and they are still very clear......

In turn, it is similar to Hong Lucheng. In fact, this meal made Hong Yanwu have a good impression of his father and admired him a lot.

But Hong Lucheng conquered him, not the old man who showed any foresight and wisdom that could judge the world's major events, or some kind of highly advanced philosophy of life. It's a kind of knowledge that everyone knows, but may not understand, eat!

To be honest, Hong Yanwu has eaten "Shundonglai" many times.

Don't mention it after the nineties, except for the high price, I really don't think there's anything good.

He would rather eat "Four Seasons", "Lao Wu", "Yaotai", "Fumanlou", "Nengrenju", "Jubaoyuan" and other small shops, fast food "Xiabu Xiabu" and "Haidilao", creative hot pot "No. 35 Courtyard" with a per capita consumption of more than 1,000 yuan and Hong Kong-style hot pot "Puffer Fish Soup", and even eat Sichuan-style hot pot "Shu Wang" that uses poppy shells as a base and guarantees a spicy ass the next day. I don't want to go to this authentic time-honored restaurant in Beijing to eat hot pot.

Even if he can't shirk it, he occasionally accompanies foreign customers and officials who specialize in ordering this name to have a taste, but he rarely uses chopsticks to really eat something.

That's not about money. The service is terrible, not to mention, the food is also unconventional, and even the bowl of seasoning is not as delicious as other restaurants. The feeling that he has completely sharpened the knife in his hand, relying on his century-old fame, sitting on a black shop in a prosperous business district that specializes in outsiders!

If he were to live again, he would feel much better.

Because there are not many choices to eat shabu mutton these days, it is one, and the second is that the restaurant still adheres to some old traditions in this year.

First of all, sheep are not fed with feed. The meat was so good, bright red and bright red, full of the essence of the little tail sheep that nature had bred.

"Upper Brain", "Big Three Forks", "Small Three Forks", "Grinding Crotch", and "Cucumber Strips" are cut so that you can see the shading of the blue and white plate through the meat slices. There is no such thing as fooling people with frozen meat.

Secondly, the hot pot is really made of copper, and it is made of silver charcoal. It's not about brass stoves, alcohol stoves, or electric stoves. This traditional way of shabu-shabu mutton is naturally fragrant. Really put down the chopsticks, and the meat slices are cooked as soon as they are boiled in the pot. It is by no means boiled, tender and fragrant.

Besides, the soup stock of this year is good. The pot of shabu-shabu is filled with sea rice and real Mongolian mushrooms. It tastes so fresh.

The sweet garlic is also homemade, and it takes three months to serve customers. Although it is pickled with real sugar, the appearance is not yellow, white and fresh, crisp and sweet, except for the greasy, raw and appetizing.

(Note: Mushroom is a kind of wild mushroom of the genus Umbrella that grows in the Mongolian steppe, generally grows in places with sheep bones or sheep dung, and the taste is extremely delicious.) Because the Mongolian mushroom native products used to be exported to the mainland through Zhangjiakou City, Hebei Province, Zhangjiakou is the distribution center of Mongolian goods, so it is called "mouth mushroom". Due to the small production and high demand, it is expensive, and it has always been the most expensive mushroom in the domestic market. Nowadays, the true "mushroom" is extinct, and the term is only used to refer to a species of white mushroom. It's not the same thing as the past. ）

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