"Thorn Plum", "Big Eye Lamp" and "Two Heads" are also sincere, and they are also to thank Hong Yanwu for keeping them away from the turbulent life of having no tomorrow, and letting them all serve a golden job.

However, Hong Yanwu did not accept their "filial piety". Because the money is really useless to him, except to cause trouble. It's better not to save favors.

So he spoke. This is not the same as the movie theater.

The relationship between them is purely cooperative rather than subordinate. Both "Thorn Plum" and "Two Heads" have a part, the difference is only in how much, and no one is lower than the other.

What's more, the person who really calls the shots is "Sugar Heart", not him. With Miss Tang here, it was not his turn to trespass.

Therefore, if they really want to thank him, they will continue to work together in the future, and it will be enough for everyone to get rich together.

These words are bright and beautiful, so that everyone can feel a sense of recognition and respect. And as soon as the joke started, everyone laughed at him.

In addition, there is a "sugar heart" to help him persuade. In this way, at the insistence of the two of them, several people also took the money back.

However, everyone insisted that they must invite Hong Yanwu and Chen Liquan to have a meal, and they have to invite the most expensive one.

But where is the most expensive place in the capital?

The first thing that comes to mind is the Beijing Hotel.

Although the guards there are very strictly guarded, except for foreigners, they are high-ranking cadres, and not everyone can enter and exit casually. But this is not absolute. It's not hard for them.

Don't forget, a few of them did this, they had already bought a few good clothes, and they were used to pretending to be the children of high-ranking officials in the service department. They are the best at entering and exiting the Beijing Hotel in terms of façade.

What's more, the east building of the Beijing Hotel is actually the later "VIP Building". Unlike the main building, it was built in 1973 and was mainly planned to accommodate foreign guests and tourists.

The political attribute is lighter, and it is more like a tourist reception hotel in the future, and the management is much more relaxed.

In addition, the more places like this, the lighter the guard's sense of precaution, and they really didn't bother much, so they let them in.

And this one was an eye-opener for everyone.

Not to mention the museum-style decoration and elegance, not to mention the national treasure-level artworks everywhere. Even the behavior and clothing of the people there are quite novel, which is very different from other places.

And the most important thing is that even Hong Yanwu didn't expect that there would be so many good dishes in the restaurant on the second floor of the east of the Beijing Hotel this year.

First of all, it is Sichuan cuisine that enjoys the reputation of "one dish, one style, one hundred dishes and one hundred flavors" and "food in China, taste in Sichuan".

Sichuan cuisine is represented by Chengdu and Chongqing, including local dishes such as Leshan, Jiangjin, Zigong, and Hechuan. There is a difference between a large meal (a high-end banquet) and a snack (a folk banquet).

The high-end banquet is strictly selected, finely made, fresh and mellow. Mostly use mountain and sea delicacies, with seasonal vegetables, the variety is extremely rich, and the taste changes are more. It is known for its abundance, breadth and thickness.

Folk cuisine is good at cooking techniques such as frying, stir-frying, dry stir-frying, and dry roasting, and is known for its crispy and spicy dishes.

Speaking of which, there is one thing that must be clarified. The well-known "back to the pot meat", "kung pao chicken", "fish-flavored shredded pork", "mapo tofu", and "dry fried shredded beef" are completely "snacks" of folk dishes.

Nowadays, people always have a misunderstanding, it seems that Sichuan cuisine is delicious, but the raw materials are cheap, which leads to the price not going up, and it has the name of "eight major cuisines".

In fact, this is a common-sense mistake of treating folk "snacks" as all that can cover the word "Sichuan cuisine", and not understanding the "big-eaten" dishes of Sichuan cuisine at all.

In fact, those who hold this view only need to go to the Beijing Hotel once to find out.

Since the founding of the People's Republic of China, it has undertaken the important task of state affairs activities and foreign affairs reception of the Republic, which is destined to take Chengdu cuisine as the main color and take the "high" and "big" route.

Famous dishes include "Roasted Yellow Meat Wings", "Longjing Abalone", "Butterfly Sea Cucumber", "Douban Sea Cucumber", "Braised Elephant Trunk", "Steamed Yuan Fish", "Camphor Tea Duck", "Barbecued Duck", "Braised Chicken in Rice Wine", "Braised Mandarin Fish", "Pot Roasted Fish", "Money Shrimp", "Two Eat Grilled Recipe", "Roasted Beef Hotter Yellow", "Jar Meat", "Boiled Beef", "Bean Dregs Pig's Head", "Glass Belly Slices", "Pocket Tofu", "Eight Treasure Pot Steamed", "Snow Chicken Trouble", "Fish Tofu", " Chicken fat and red lotus", "sugar occupies the pot miscellaneous", "clear soup anchovy", "clear soup winter melon steamed".

Just looking at these names makes people feel very atmospheric. Whether it is the content or the form, it is definitely very different from the common Sichuan cuisine that everyone is familiar with today.

Secondly, the Beijing Hotel also has the world's unique, most distinctive, and most prestigious official cuisine "Tan Family Cuisine".

The so-called "Tan family cuisine" is actually a family heirloom feast of Tan Zongjun, a bureaucrat in the late Qing Dynasty.

Tan Zongjun and Tan Yingqing, the owners of Tan Mansion for two generations, both love food, especially the delicacies of the mountains and seas. Deliberately work eating and research and innovation.

On the one hand, they absorb the delicious characteristics and practices of all over the country, and on the other hand, they do not hesitate to hire famous chefs to cook at home and learn their skills. As a result, the family culinary standard has been pushed to a new level. It has become a unique "private cuisine".

And because Tan Zongjun was the leader of the second year of Tongzhi, he was awarded the Hanlin Academy for editing, and "Tanjia cuisine" is also known as "list eye dish" and "Hanlin cuisine".

In 1909, in order to make a living, Tan Yingqing held a private banquet at home at the cost of a lot of money to receive strange guests. It makes Tan's cuisine go to the society and become relatively outside the business. This is the beginning of private clubs in China's catering industry.

When it was popular, it won the reputation of "no mouth and no boast in the food world". In the thirties, it was even more famous, and the celebrities and dignitaries in the political, financial, business, and cultural circles at that time took the Tan family cuisine as their favorite, even if they booked half a month in advance.

After the liberation, Tan Lingrou, a descendant of the Tan family, participated in the business trip, and the family cooks Peng Changhai (red case), Cui Minghe (cold meat), and Wu Xiuquan (white case) moved out of Tan's house and started their own business in Guozi Lane to operate "Tan family cuisine".

In 1954, Peng Changhai, Cui Minghe, and Wu Xiuquan participated in the public-private partnership, and "Tan Jiacai" moved from Guozi Lane to Xidan "Enchengju".

In 1957, the Xidan shopping mall was expanded, and in order to take care of the taste of the great leader, the Hunan restaurant "Quyuan Restaurant" introduced from Hunan was merged into "Enchengju", and since then one residence and two dishes.

In 1958, after tasting the "Tan Family Cuisine", Comrade Prime Minister issued an instruction that "Tan Family Cuisine must not be lost", and personally arranged for "Tan Family Cuisine" to be stationed on the seventh floor of the West of the Beijing Hotel.

Since then, "Tan Family Cuisine" has regained its old nobility and has continued as the main cuisine of the Beijing Hotel. And to the Beijing Hotel has earned countless praises and honors and a wide range of economic benefits.

The characteristics of "Tanjia cuisine" are that the materials are finely selected, the materials are ruthless, the heat is sufficient, and the taste is pure. All dishes are "flattering with taste".

The cooking technique pays attention to slow fire and meticulous cooking, unlike the dishes in ordinary restaurants, which are mostly rushed and produced quickly out of the needs of management.

In the "Tan Family Cuisine", more cooking methods are burned, stewed, stewed, steamed, grilled, fried, roasted, and soup, etc., while there are few stir-fried dishes, and techniques such as shaking and turning spoons are not emphasized.

It is also for this reason that nearly half of the dishes in "Tan Family Cuisine" have to be pre-ordered as ideal, so as to leave enough time for the chef to prepare and prepare.

When it comes to signature dishes, Tanjia cuisine has nearly 300 kinds of dishes, and it is most famous for its delicacies from the mountains and seas, and seafood dishes cooked by hair.

Such as the timeless flavor of "braised shark fin in yellow", "shark fin in casserole", "stewed shark fin", "braised shark fin", "clear soup swallow vegetables", "garlic grilled skirt", "yellow grilled fish maw" and so on.

There are also delicious "abalone with oyster sauce", "assorted Buddha jumping over the wall", novel and unique "chai duck", "braised beef brisket with purple sand", crispy and fragrant "two-color prawns", "jade double vegetables", light and delicious "white fungus vegetarian stew" and "hibiscus shrimp".

There are even rare ones to see in the future, the legendary "Dragon and Tiger Stew", "Picking Bear's Paws", "Braised Deer Tendons" and "Burning Humps".

Therefore, the impression of "Sichuan cuisine" has always been maintained within the spicy taste system, and the impression of "Tan family cuisine" in later generations has always been that the name of the dish has to be preceded by a flickering words such as "Yuci", "Bangyan", "Jinbang", "Red Top", etc., which is simply very attractive.

The menu at the Gyeongseong Hotel is too rustic now. Where could he miss such a tasting opportunity?

Under the unexpected surprise, he was really interested this time, and unceremoniously made a big difference.

First of all, I asked for six examples of cold dishes: "Baizhan Chicken", "Fragrant Duck Pieces", "Dengying Beef" (Sichuan), "Wasabi Choy Heart", "Peach Kernel Mushroom", "Cucumber Noodles"

I asked for eight hot dishes: "Yellow Braised Shark Fin" (Tan), "Clear Soup and Swallow Vegetables" (Tan), "Grilled Bear's Paw" (Tan), "Braised Deer Tendon" (Sichuan), "Live Fish with Soy Sauce" (Tan), "Skirt Sea Cucumber" (Sichuan), "White Sauce Fish Maw" (Tan), "Two Eats Roasted Fang" (Sichuan)

Dim sum is "crispy" (Sichuan) and "hemp rong bun" (Sichuan)

Beets asked for "fried three muds" (Sichuan) and "almond tofu" (Tan)

I asked for two bottles of Luzhou Laojiao, and I ordered a few glasses of orange juice for the drink.

Interestingly, in this era, the menu of the Jingcheng Hotel actually translated "orange juice" as "orange wine".

This shows how far apart the world was at that time. Let's not talk about the difference between oranges and tangerines, even soft drinks and alcoholic beverages can be mistaken.

As for the price, the cheapest of these dishes is "wasabi choy sum", which costs two yuan a piece. The most expensive is the "Pickpocketing Bear's Paw", sixty-eight yuan six.

Anyway, the meal ordered by Hong Yanwu was due to the rare ingredients such as shark fin, bird's nest, bear paw, deer tendon, fish maw, and skirt. So it has to be expensive.

In this era, eight people, the per capita meal cost was less than 30, and in the end, a total of 200 yuan was spent, which was already half a year's salary for a second-class worker.

To convert, it should be equal to today's concept of 20,000 yuan. It's really a lot of money.

But it must also be said. The taste is absolutely good. The tongues of the eight almost didn't swallow.

Even Hong Yanwu, who thinks that he has eaten countless famous dishes in the world, has eaten the cuisines of various countries, and has a delicious three-star Michelin restaurant, cannot be unconvinced. I really experienced what it means to be "delicacies".

He feels two things right now.

First, I feel that Huaxia is not the first country of food, and I am relieved and proud in my heart.

The second is to feel sorry for those blondes who sit in the restaurant and only know how to order some "xiao long buns", "soft fried chicken", and "assorted fried rice".

How do these hairy and blood-drinking foreign devils know what kind of excitement they have missed!

In fact, it is normal for Hong Yanwu to feel this way.

Because of these years, there is no shadow of the Wildlife Protection Law at all. At the same time, the chef of the Jingcheng Hotel is a real national treasure cooking master, with real ingredients and superb means, if it is bad, it will be strange.

In short, the meal conquered everyone's palate. When it was time to eat, everyone talked less.

Until you are full of food and drink, smoking a small cigarette, and holding a toothpick. Everyone basically has a unified opinion.

That is this kind of dinner party is very good, not only to enhance everyone's physique, but also to fully mobilize everyone's patriotic feelings, with positive significance, in the future to organize a few more times.

In the end, everyone laughed and dispersed, and they all felt that the trip was worth it.

It's just that for Hong Yanwu, in fact, this gluttonous feast is not the biggest harvest. Compared with this, what makes him more satisfied is that "reaching out" is completely honest.

Although this kid still admires "Sugar Heart", he behaves in a proper manner. There was no offensive behavior towards him, and even toasted him a few glasses of wine under the urging of the "big-eyed lamp" during the banquet. looked like he was desperate to accept his fate.

Well, this feeling, cool!

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(End of chapter)