Time is like water, passing quietly, unconsciously, Wang Ming has been in Jincheng for more than a month, and the business of Baoxuan Jincheng branch is extremely hot, and it has steadily suppressed the canal fishing village. Pen ~ fun ~ pavilion www.biquge.info

The hot and stable business made Wang Ming feel happy, but he fell into a headache for a while, according to his previous thoughts, the Baoxuan branch was handed over to Han Feilai to take care of it, but in the face of this lovely city, a simple Baoxuan Fish Mansion, but it can no longer satisfy Wang Ming's desire for food, he wants Jincheng to be like the Dongjiang River, becoming a dining mecca that is often everywhere, but who to appoint to dominate the overall situation has become a big problem.

Almost all of the people on the board of directors have their own positions in Dongjiang, Wang Ming thought about it, except for Zhao Sijia, the rest of the people may be okay in the short term, but in the long run, it is a little difficult, but Zhao Sijia's management ability Wang Ming fully trusts, but when it comes to cooking, it is too far-fetched, which also requires a person who can be proficient in cooking and is willing to study to discuss together, so that Wang Ming can completely rest assured.

After making a phone call to solicit opinions, the candidate was finally determined, and Zhao Sijia carried out a unified management plan, and the master Li Long cooperated with Zhao Sijia to gradually start operating the industrial chain of Jincheng Changxian in a short period of time.

Baoxuan Yufu Jincheng Branch, in the small private room at the back, this is one of the two private rooms that can only accommodate four people, and you can see the community behind through the window, and at this time, in the private room, Wang Ming and the master Li Long and Zhao Sijia are all sitting on the seats with smiles on their faces.

"I really didn't expect it, it has been less than two months since I came to Jincheng, and the first store can be opened quickly, and the business is so hot, this Jincheng branch, compared with the old store in Meijiangwan, the business is much better." Li Long said softly, when he first entered it, he was also shocked by the hot business in front of him, thinking that Wang Ming could make such an achievement again in such a short period of time, Li Long couldn't help but sigh, this little guy's control of business opportunities is simply accurate.

"Yes, otherwise I can't let Master Li come with me all the way, although Wang Ming is not very old, but for the pursuit of food and the expansion of catering, this heart is not small at all." Zhao Sijia also opened her mouth to echo, looking at Wang Ming's gaze with amazement, and as the voices of the two fell, Wang Ming shrugged his shoulders noncommittally.

"The two of you are our Changxian shareholders, but also my elders, here on the Dongjiang River, if possible, I want to make Baoxuan Yufu bloom everywhere, however, they are all our own branches, as for the franchise brand, I also looked at the market a while ago, this side gathers the specialties of the north and south, and the taste is also diversified, if it is spicy, it is a good choice." Wang Ming spoke softly about his opinion, and the two of them nodded slowly.

"You mean to say that hot fresh is also settled here? And then in the way of joining, start branching out here? Zhao Sijia said in understanding, while Wang Ming nodded, talking to smart people, saving time and effort.

"Do you think it's possible?" Wang Ming's gaze swept over the two of them, and he spoke again, and the two nodded directly, Wang Ming's sensitivity and insight into the market, the two of them can't compare, and with the Baoxuan branch as a backup, even if the hot trip does not achieve the expected effect in a short time, it will not hurt the vitality of Baoxuan Fish Mansion.

"The two of you are the main persons in charge of this project, if it can really develop rapidly, Sister Zhao will sit in Jincheng in the future, the master will cooperate here, and after the project here stabilizes, you can return to the Dongjiang River, of course, if there is a good project that you can invest in and develop, you can hold a telephone board of directors at any time to raise it, Jincheng is the first city we jumped out of the Dongjiang River, this old city is indeed a good place..."Wang Ming chuckled and said, if it weren't for the two people in front of him who knew about his metamorphosis, Where can I hear and say these words, but it is only an eighteen or nineteen-year-old boy.

"Okay, just do as you say, I have been to the hot trip twice, the taste is really good, and the spicy tang sold outside is much better from the selection of materials to the soup sauce, I think, the development in Jincheng should also be very smooth, after all, this kind of small investment in the form of fast food, suitable for men, women and children, and the price is not expensive, and the audience is also a lot bigger." Zhao Sijia opened her mouth to speak, and as her voice fell, Li Long nodded.

"I will not fall behind in the development and research of dishes, I will adapt to the catering culture and taste here in Jincheng as soon as possible, in addition, during your absence, the nutrition center has also recruited two highly qualified old guys, and they are also very insightful in the research of catering, with them sitting in Dongjiang, there will be no problems over there." Li Long also spoke, making Wang Ming really feel at ease.

"Okay, that's it." Wang Ming said with a smile, then turned around, opened the door of the private room, and said a word to the waiter outside to serve the food, and closed the door again.

"Eat first, I will give you a pick-up, let you taste the dishes and characteristics of Jincheng, and then take a rest, and take you to a more special place in the evening and afternoon, taste the real old Tianjin cuisine here, and feel the exquisiteness of the old Tianjin people to eat." Wang Ming said with a smile, while Li Long nodded, he had a strong desire to study dishes, and he also wanted to taste the deliciousness of Tianjin cuisine.

While the three of them were waiting, after a while, the door of the private room was opened, and when the waiter walked in, he held two cold dishes in his hands and placed them on the table.

A spinach with hemp seeds, a handmade sauce beef tendon, a meat and a vegetable, whether it is the combination of color or the harmony of taste, all release an appetizing fragrance.

After the two cold dishes, it is a very special dish, which is also one of the specialties of Bao Xuan, crispy pork ribs.

At the bottom of the plate are emerald green lettuce leaves, which have been cut with a sharp knife to make five ribs, and the golden skin is still slightly shiny, and the rich fragrance gently wafts from the big brand.

"Taste it, crispy chops." Wang Ming said with a smile, then put on disposable gloves, picked up a rib, put it on the tip of his nose and sniffed, felt the fragrance from it, put it on the side of his mouth and gently bit it, the crispy skin made a soft and crispy sound, at the same time, a rich fragrance spread directly in the mouth, with chewing, the soft and glutinous meat layer with a little toughness was torn apart, chewing, the salty and delicious meat aroma and the outer layer of crispy skin, mixed together, making people breathtaking, After a big chop, Wang Ming dipped the ribs in his hand with some fried seasonings, put them in his mouth again, and gently tore them, the slightly spicy meat was crispy and crispy, making the saliva secretion much faster.

"Yes, this dish doesn't look so exquisite, but the taste is not very good, it is the most suitable taste for the working class, a bit of a hand-grabbed pork ribs." Li Long also opened his mouth to praise, and quickly put the ribs in his hand on the table.

"Can the master taste how this big chop is made?" Wang Ming said with a smile, picked up the tea bowl on the table, took a sip of flower tea, and his whole chest was warm, after coming to Jincheng, he really followed the local customs, and drank less wine, but this tea has become a habit.

As Wang Ming's voice fell, Li Long did not speak, but picked up a rib again, gently bit it, put it in his mouth and chewed it carefully, looking at the master and apprentice who did not forget to study during the meal, Zhao Sijia sat on the side, looking at it with a smile on his face.

"Blanch the pork ribs, and then add them to the soup bucket, there are light soy sauce, Huaishan, angelica, bay leaves, peppercorns, cinnamon, cumin, dried chili peppers should be stir-fried in a wok, directly added to the soup bucket, as well as green onions, ginger and garlic cloves, boiled until medium cooked, then covered with a bucket lid, simmered overnight, salvaged the next day, patted on a layer of starch, fried in pre-boiled rapeseed oil." Li Long chewed gently, and once again a rib was tasted, and when he looked up, he said to Wang Ming, and as his voice fell, Wang Ming raised his eyebrows, and then nodded with a smile.

"There is no mistake..."Wang Ming opened his mouth and said, just the source of tasting dishes, today's chefs in all the industrial chains of Chang Xian, except for their masters and apprentices, should no longer be able to find a chef who can achieve the realm of the two of them, this point, Lin Fei can't do it completely, Ji Jie... No, it doesn't.

"Mr. Wang, your hanging roasted carp." The waiter walked in at the right time, and the utensils in his hand were a little peculiar, with a vertical stand on each side of the plate, and in the center, a carp that had been crossed over was placed on it, and the place where it seemed to pass through the belly was sewn up with a silk thread.

Under the vessel, a few pieces of fiery red charcoal lay quietly in the iron plate, releasing the temperature at the same time, wrapping around the carp with burnt skin and exuding bursts of fragrance above, which made Li Long's eyes light up, and he nodded thoughtfully.

"Hanging roasted carp, good name, good idea." Li Long spoke softly, gently turning the shelf above, as the continuous roasting, the fine grease on the carp penetrated out more, and when it dripped on the charcoal, there was no trace of smoke, but it made its fragrance more intense.

"Come on, this is a method from the people, how about a taste." (To be continued.) )