Since you have money, people, and time, it's better to talk about the need to buy things, just take your time. So the most important thing at the moment is to hire a chef.

In fact, whether it is Li Fu or Hong Yanwu, the first choice in their minds is, of course, Master Pang, the chief cook of the canteen.

They all know Master Pang's craftsmanship, and this bank is a big canteen. It should be more appropriate to take this job.

But there is a difficulty here, isn't it now that the "marriage tide" in society has begun to make trouble. "May Day" is definitely the day when there are the most "red things". Now that it's mid-March, Hong Yanwu thinks that Master Pang must have already set up a job.

Because just what he has heard, Master Pang has rejected others no less than three times. And according to his perception of Master Pang's personality, the words that came out were one word at a time. I'm afraid it's no fun to find the door, but it will be embarrassing to open your mouth.

But Hong Yanwu didn't expect to talk about this situation, but Master Li was not discouraged at all, but smiled and said, "You might as well ask first." If Master Pang is a real expert, then according to the current time, there is actually a door. It's up to our luck......"

Even so, Hong Yanwu can't say anything.

The next day, he completely followed Li Fu's explanation, and invited Master Pang to meet Li Fu in the small wine shop at the entrance of the factory when he was in class. Then he didn't care, and went back to work first.

It's strange to say, he didn't have any hope for this. It's actually done.

When it was time for the cafeteria to start at noon, we talked for about an hour. Master Pang came back, and then called him out of the kitchen and took him to the back, and specially instructed him.

"I'll do it today. But you have to keep your mouth shut on the door, don't talk to anyone, remember? If there is really something to do, when there is no one, let's talk about it in private. ”

Hong Yanwu couldn't help but open his mouth in surprise and nodded.

But Master Pang squeezed his eyes at him and smiled.

"Why do you have such an expression? I can't see it, your family is actually a big family. That Lao Li is even better, he has known him for so many years, and he is deeply hidden. I didn't expect to be an expert...... Okay, let's get busy......"

After speaking, Master Pang hummed a little song and left, leaving Hong Yanwu blinking vigorously in place.

And what I didn't expect was even more unexpected, when Hong Yanwu went back and asked Li Fu, this Uncle Li was actually the same, and first sighed that Master Pang was really an expert, saying that he had found the right person this time. Look at the reaction is very sympathetic.

So what is going on here? It wasn't until Li Fu explained them one by one that Hong Yanwu really figured it out.

In addition to the official plaque for official business, there are also some practitioners who do not rely on the sales department and the store hall and are dedicated to the call of users.

These people are divided according to the proximity of their residences, and they wait to be hired in a specific "teahouse" every morning. This gathering place is called "Ji'er".

And the craftsmen in all walks of life, whether they are waiting for work, or the "undertaker" who makes an appointment, are all acquaintances, and they all rely on oral appointments, and this kind of employment method is called "kouzi".

Kitchens are no exception. Exclusively for the ordinary people, should only be the "mouth kitchen" of red and white things. There are also people who call it "red and white", if you put it in layman's terms, it is "running greenhouses".

And this line of business is actually the most praised industry in the "mouth" business in Beijing.

Because first of all, "Kouzi Kitchen" has a long history and is the purest and most authentic Beijing flavor.

Tracing back to the origin, this industry is actually the era of Ming Taizu and Ming Chengzu. When a large number of people moved from Anhui, Nanjing and other places, they were introduced to the capital.

When I first entered the capital, it was still Huaining flavor, which can also be called Ningwan flavor, and then combined with Youyan flavor to form the Beijing flavor of the Ming Dynasty.

In the middle and late Qing Dynasty, for the business of receiving flags, it was integrated with Liaodong flavor, and finally formed the Beijing flavor in the middle and late Qing Dynasty.

As for the time-honored brands like the ones that people talk about now, they are actually not. Most of them are Lu restaurants or halal restaurants.

Even the "casserole house" is not Beijing, it is a white meat restaurant. The main dish is white meat and bearded elbow, the blood sausage and belly are the auxiliary dishes, and then the 72 dishes are used as the raw color dishes. Authentic Liaodong flavor.

Some people may say that folk food is always authentic, right?

That's no fun.

Because the lowest-level small rice shop at that time was the "Ercun Shop" that sold simple stir-fried vegetables, risotto, lo-mein and fried sauce noodles, which was run by the "Xisanfu" people in Shandong and the people of Baoding, Hebei, and the cooking techniques were from western Shandong and central Hebei.

Therefore, it is said that the purest Beijing cuisine is required. Only the "mouth kitchen" is authentic.

This point has long been determined by the people of the old capital, and it is undoubtedly convinced.

Secondly, because the "mouth kitchen" was born in response to the needs of the service, the practitioners are not only skilled, but also have unique skills and special dishes.

The rules of "Kouzi Kitchen" are very strict, only passed on from master to apprentice, and practitioners have three strict laws and regulations in addition to worshipping their ancestors.

The first one should never leave the mouth, only red and white things. The second is to stick to the rules, never play a craft in a restaurant, and never be a special chef for the mansion. The third is to never open a restaurant.

From the above three articles, we can see the professionalism of "Kouzi Kitchen" in folk banquets. So from what point of view, the craft trend can't do this.

For example, if there are a lot of people to be invited to the banquet for "red and white affairs", then the requirements must be fast.

When the feast is opened, it is only for the deacon of the main house to give an order. The master of the class is in charge of the stove, the guys help the cook, and the apprentices start to perform their duties and operate in an orderly manner.

The frying spoon was flipped, and ten tables and twenty tables had to be swept away. Every second counts against time, no worse than on artillery positions and surgical tables.

For the same reason, the ability of "Kouzi Kitchen" is also reflected in the reasonable reduction of costs, how to save fuel, seasoning and fuel.

The color, fragrance and taste of the dishes made by people with half a pound of oil are far less good than those made by the master of three taels of oil. Of course, the higher the technology, the lower the cost and the more competitive it is.

In the past, people paid attention to word of mouth, and the price of the craftsman was high and the taste was poor, and if they couldn't pull the old customers, they would lose their jobs. This creates an incentive to do everything possible to improve one's skills.

Of course, the taste of the dish is the most important thing.

Don't look at the service objects of "Kouzi Kitchen", almost all of them are ordinary people below the middle class, and they all cook coarse dishes. Most of the specialty dishes are meat, and there is very little seafood, so the operation of fish, shrimp and sea cucumber is the end. I never see a sponge-like bird's nest, a shark's fin like vermicelli, or a fish lip like a corn on the feet. It is commonly known as "looking for meat".

However, it is precisely because of the isolation of its industry that "Kouzi Kitchen" has been passed down from generation to generation for so many years, and has already formed its own systematic characteristics. In addition to doing "red and white things", people can't eat this Beijing flavor anywhere, but it is more cherished and yearned.

Where is the unique skill of "Kouzi Kitchen"?

A pig, the whole body is not bad, and without other materials, it can make one hundred and eight dishes. No matter how famous the chef in the restaurant is, he doesn't have this ability.

For another example, a table of 12 dishes can be set up with cabbage as the main dish. What "golden hook cabbage" and "jade cabbage" rely on the auxiliary soup to taste, and the taste can also be different.

The second group has been opened, group number: 608640021

(End of chapter)