As for its special dishes, you might as well mention two things.

In the history of the capital, there was a single exception, there was a restaurant in charge of the "Kouzi Kitchen". That is the "Runming Building" that opened in Dong'an Market in the twenties of the twentieth century.

At that time, there were two signature foods of "Runming Building", one was "Blanket Fire", and the other was "Race Crab".

These two things are created by the seven masters of Wuerhun Wu during the Tongzhi period, and they are authentic imperial meals. Later, through the "mouth kitchen" He San's apprenticeship, he was introduced to this industry.

Therefore, in addition to going to this restaurant, if people in Beijing want to eat these two things, they must go to the time to do "red and white things" to enjoy the taste. "Runming Building" also relies on this particularity, and the business will be popular for a while.

As for later, the "mouth kitchen" gradually became extinct due to the change of customs and the simplicity of weddings and funerals. On the contrary, the two guys of "Runming Building" founded the "Xiangrui Restaurant" in the door frame alley, which is today's "Ruibin Building", and finally passed down the "burning".

Now this flavor has become the signature of this well-known time-honored brand in Beijing. Everyone in the old capital knows that the only way to eat "Burning" is to go to "Ruibin Building".

Like any other miscellaneous chain, the "burning" made of it is mushy and greasy, and it is just a convenience for people who are ignorant or just trying to make it convenient.

Finally, there is a key one, which is the most popular place of "Kouzi Kitchen". That is to value faithfulness, be able to think for the sake of the client, be considerate, and never lose people.

The people in this industry are very charismatic, and most of them are brothers in the same class, so they only let it fight internally.

As for customers, because it depends on word of mouth, it pays special attention to personal reputation. A word must be done, and a deed must be fruitful.

And most importantly, not only do they make dishes that make good use of ingredients, but they are always more hearty and affordable than they should be, and they will never cut corners. For poor families, they can also choose to complete the seemingly impossible task according to the price agreed in advance.

Here's an example. There are two kinds of "mouth kitchen" work: "loose seats" and "private seats". "Loose work" is the purchase of materials by the host family, and "package meal" is to state in advance how much money is per table, and settle it together with the work and materials.

When negotiating, it is also necessary to talk about the style of the table, whether there is a file of fish, shrimp and sea cucumber, or a file of chicken, duck and fish, or rice noodle meat, lion's head, red stewed elbow and so on. In particular, it is necessary to state whether it is "to eat", "to look good", or to "save money" in order to decide what to do.

Common mats include "eight big bowls and one sea", "eight big bowls and two seas", "eight seas and one pot", "nine flowers", "four ends" and so on. But no matter how frugal it is, it is mainly based on stir-fried meat, and there must be meatballs.

For example, according to today's parlance, a table of 10 people, each person only has the money to eat a plate of egg fried rice or a bowl of beef noodles in the restaurant. Can I still have a private seat?

In this case, often the owner himself blushes and is embarrassed to speak.

But as long as there are enough heads, you can name a specific amount of money. "Kouzi Kitchen" can rush out without thinking, "Okay, okay, our mouth is how much money you pay, how much we do, anyway, we are worthy of you, and we will definitely not lose you." ”

And then with such a banquet, it can be done beautifully.

Either four large plates of stir-fried meat, two bowls of stew, a large pot of soup, rice, steamed buns and flower rolls. Either it is four large plates of meat stir-fry, a bowl of diced meat fried sauce, a bowl of meat slices and eggs marinated, and enough noodles in water.

In fact, the money earned by "Kouzi Kitchen" here is all from the friendship with the supplier, and never wastes raw materials to save money. The principle of doing things is always "we don't lose anyone, hello, I'm good, everyone's good", so as to attract repeat customers.

For this reason, ordinary people in the capital do not look for restaurants, but only find outlets. Their reputation is extremely high.

That's right, all of the above is actually to convey a meaning.

Master Pang in his fifties. That is the canteen master chef who changed his career as Zhenggen'er's "mouth kitchen".

He studied under He Sanyi, and his master was a very famous "chef Meng" in the south of old Beijing.

In the past, it was well-known and unknown, mainly to see if it could create a brand name and whether it was necessary to hang a sign at the door of the house. Master Pang's master, the full name at the door of the house is "Langang City Koukou Meng".

If you don't say how can the workers of the "polar bear" be so blessed? They are also considered to be "professional", and they can save materials, have a lot of dishes, and taste good. It's not your average gang leader.

As for Li Fu, since he returned to Beijing from his hometown for more than five years, it was difficult to find a job for a while, so he worked in the "tea room" on the "mouth" for a while.

Although there is less and less work, until the "three-year natural disaster", he can still rely on this to eat.

Therefore, after he met Master Pang, he greeted him slightly, and first said, "I want to ask you to do a 'package banquet' of 'Luozuo' (carefully made)." Are you interested in the standard highs?"

Master Pang laughed when he heard this, and then said again, "Is that what you need for 'swinging tails' (fish) and 'bending old' (shrimps)?" Or do you only use 'shouting' (chickens) and 'flat mouths' (ducks)?"

Yes, just with these few words of jargon, the two of them are like spies on the code, and they are connected.

Since they are all from the door, it is easy to talk about it afterwards. The two of them talked about it carefully, one, two, three, four, and the matter was settled.

Li Fu and Master Pang finally agreed on a price of 600 yuan for 30 tables of the highest standard seafood table, and they gave a deposit of 200 yuan on the spot according to the old rules.

Speaking of which, Hong Yanwu has two questions to ask.

First, since Master Pang believes in it, how can he agree to this?

The second is that this price is really not expensive. And Master Pang also agreed, if there is an increase in the scene, add three or five more seats, and do not charge more.

So isn't his job hard? He won't be unable to wipe his face and end up busy in vain, and he won't be able to earn a few, right?

Unexpectedly, Li Fu laughed vigorously when he heard him ask such a question. First said, "Or I said that Master Pang is an expert." Only then did he explain to Hong Yanwu one by one.

There are days when you dare to be affectionate, and there is no shortage of business. The people who do the work will come to ask in advance, and the employer and the master know it in their hearts.

Although there is a point in the mouth, it will not go with the market to increase the price. But there are still big and small jobs, rich and frugal.

Therefore, experienced "mouth masters" will first excuse themselves to prevaricate others. In addition to being able to see if there is a big job or sweet work in the back, there are also people who have true friendships to ask for each other.

When it comes to this price, Master Pang will definitely not lose.

Because the money of the "mouth kitchen" is saved, the bigger the work, the better it is to make money.

Master Pang is now the chief cook of the big canteen, and there are many ways to think of raw materials. When it's time to do it, at least half of the 600 yuan will fall into his hands.

As for the temporary addition of seats, the "mouth" also has its own method.

To put it bluntly, it's nothing more than a patchwork. Originally, the amount of noodles on the "mouth" table was sufficient, and it was not difficult to order evenly.

Even if it's a whole main dish like "braised elbow" and "grilled chicken".

All you need to do is show the guests a glance at the dishes and say, "I'll take them apart for a few of you and serve."

In this way, if you wait until it is served and then pass the knife, you can put together half the amount of dishes. Just as twenty whole cubits were actually prepared, thirty tables would be enough. What's the added cost of this?

At this point, Hong Yanwu suddenly realized that he was completely transparent. There are really different ways to come from all walks of life. It is difficult for outsiders to look at, but in fact, they all have tricks.

The second group has been opened, group number: 608640021

(End of chapter)