Busy time always flies quickly, and unconsciously, the branch of Baoxuan Jincheng has been open for more than ten days, and what makes Wang Ming happy is that since the opening of the business, the business of the Baoxuan branch has been thriving, although tired, but it is a good start. Pen, fun, and www.biquge.info

Han Fei has been proud of the spring breeze for a while, as the head chef of the first branch in Jinmen, Han Fei has also worked diligently all the way through the past ten days, from the beginning of the first hit, to now the business is booming, so that Han Fei secretly breathed a sigh of relief, but also took his work more seriously.

All things in the kitchen, Wang Ming after more than ten days of contact and correction, still haunt the streets and alleys of Jincheng every day, wherever there is food, most of Wang Ming's figure will appear, and when he has a deeper understanding of Jincheng's food culture, half a month has passed.

Due to the huge amount of dishes, the taste is also good, there are more large stuffing pot stickers and cheap seafood, the practice of fish is also extremely varied, deeply loved by the people of Jincheng, the business is also more popular, faintly and the business of Dongjiang crab Tiancrab land has a fight, every day to the meal, there are diners scrambling to occupy a seat, and in addition to the private room, all the size of the table can not be booked, want to eat, only in advance to line up, in order to be able to feast.

Because of this rule, every time it is time for the meal to open, the Baoxuan Fish Mansion can be quickly filled with diners, and the latecomers can only wait in line with the card number plate.

Seeing that Baoxuan's business has been completely stabilized, in a month's time, the operating profit has reached more than 200,000, compared with the previous canal fishing village, the business is more hot, at the same time, many old customers of the former canal fishing village, but have chosen Baoxuan Fish Mansion to eat, only those diners who can't line up in line, they have no choice to go to the canal fishing village.

At the same time, Baoxuan Fish House brought huge profits to Wang Ming, but also made the high-level of the Canal Fishing Village begin to pay attention to this restaurant portal that has just opened for a month, but the business is booming, the two catering portals are based on the cooking of fish, and many fish practices are roughly the same.

The owner of the canal fishing village is surnamed Guo, named Guo Baojun, in his early forties, an authentic Tianjin person, and he also has a lot of research on Tianjin's food culture, some traditional old Tianjin dishes, he also does very well, especially the cooking of fish, and the practice of some fish in the canal fishing village is also taught by himself, and has been deeply loved by diners.

Guo Baojun likes food, likes to cook, and likes to eat, and is also very curious about the sudden rise of Baoxuan Fish Mansion, in his words, peers are enemies, but no one has a grudge against food, business is not as good as people, or to fundamentally solve the problem, envy and jealousy can be used as a spur, but it can't solve any substantive problems.

The sun is shining, the weather is warm, since March, the spring flowers are blooming, the trees are sprouting, and the air has become extraordinarily fresh, the canal fishing village has a deep heritage for ten years, even if the business is declining, but it will not hurt the vitality at all, Guo Baojun is in a good mood, after driving the car out of the door, he did not go to the canal fishing village as before, but drove away to the Baoxuan Fish Mansion on Nanfeng Road, Anshan West Road.

As the owner of the canal fishing village, and also as a senior chef of Tianjin cuisine, Guo Baojun wants to know how different the Baoxuan Fish Mansion named after the fish has a different delicacy, so that it can directly become popular in such a short period of time, and even the signs directly overwhelm the canal fishing village, and on the other hand, Guo Baojun also wants to experience the business model of the Baoxuan Fish Mansion, so as to facilitate the development of the canal fishing village in the future.

Just ten o'clock, the Baoxuan Fish Mansion has been cleaned up, the hygiene in the hall is very clean, the air is filled with fresh smell, the sunlight is reflected on the huge glass window, and the light spots that are divided fall on the tables and chairs in the hall, colorful and beautiful.

Guo Baojun parked the car in the parking space early in the morning, because it only started at half past ten o'clock, he had already eaten breakfast, he entered the Times Digital Plaza, and after wandering around for half an hour, he came to Baoxuan Fish Mansion again, and before he arrived at the door, he was startled by the scene in front of him.

Guo Baojun looked at his watch, it was just ten forty, just ten minutes before the start of business, but the hall was almost full, which made Guo Baojun's pace speed up a little, and after entering it, he caught up with the last wave of diners, and sat down at a large table in the hall with another group of people.

Looking at the already filled hall in front of him, Guo Baojun was curious, and immediately took the menu handed over by the waiter on the side, and began to look through it slowly.

Similar to Guo Baojun's imagination, the dishes of Baoxuan Fish Mansion tend to be popular, and the cheap seafood is indeed not expensive, as for the practice of fish and aquatic products, almost most of them also overlap with the canal fishing villages, and his eyes fall on the cooking fish practices that the canal fishing villages do not have.

"Jumping carp... Boiled sole..."Guo Baojun's gaze swept over this familiar dish, opened it again, and landed on the dishes above.

"Dace soup." Guo Baojun said secretly in his heart, looking at the dace soup on the picture, inside the milky white soup, is a fresh and tender dace ups and downs, in addition, there are snow-white tofu and green vegetables, while steaming the slightest heat, Guo Baojun, who has a soft spot for fish, can even imagine the taste.

"Fresh dace is a common fish in Shunde, I didn't expect it to be here..."Guo Baojun said secretly in his heart, and immediately ordered a dace soup, flipped the menu, and ordered a cold dish of spiced fish again, and then, with two cold dishes and a vegetarian pot sticker, he returned the list to the waiter, reached out to pick up the teacup, took a sip of flower tea, and began to look at the decoration in the hall.

In the kitchen, Han Fei quickly flipped the wok, with a serious look on his face, and as for the other three, it was the same, and the benefits would be much better if the business was good, they all knew this.

On the other side fire beside Han Fei, a pitch-black and clean iron pot was boiling fish soup, and bursts of fragrant smell came out from time to time.

After putting a dish out of the pot again, Han Fei poured out all the fish soup in the pot and the tender fish, since Wang Ming created this dish a week ago, the sales volume has skyrocketed, almost within ten tables, at least five or six tables of diners will choose to order this dish.

On the pier, Wang Ming handled the dace on the side with his hands and feet, this Shunde specialty dish after the initial improvement of the dace soup, this period of time has been well received, and beside him, a young chef about 20 years old, is slightly slow to follow Wang Ming's rhythm to learn to deal with dace.

This dish is very demanding for knife skills, dace does not go to the head and tail, does not hurt the skin of the fish, to take out all the fish meat, and then remove the bone spurs, then, chop into minced fish, add mushrooms, navel and ham, beat hard until the gum, so that the taste of the fish is more refreshing and elastic, and then, it is spread in the body of the fish, with two pieces of fish skin to cover it completely, and once again restore the appearance of the whole dace shape.

"When I just went to the back warehouse to get the ingredients, I saw the owner of the canal fishing village, sitting in the hall, as if he had come to eat." The young chef watched Wang Ming handle a dace again, and said to Wang Ming, Canal Fishing Village is also famous in this area, and Guo Baojun, the master of Tianjin cuisine, is also known by many chefs who do catering.

"It's nothing, feel at ease to do your own thing, it doesn't matter who comes, ensuring the quality of our dishes is the first thing." Wang Ming said with a smile, after processing a dace again, he put the kitchen knife aside, and after instructing the young chef a few words, he came to the side of Han Fei, the No. 1 wok, and at the same time, put the processed dace in his hand on the cooking table.

After processing, the dace is put into a wok and fried over low heat until golden on both sides, and then put it in the sticker pot, add green onions, ginger and water, boil over high heat, then turn down the flame, cook the soup for half an hour, and after the soup is thick and white, put the lactone tofu cut into pieces, before leaving the pot, mix the base flavor and put in the greens, and then pour it into the transparent glassware.

In the hall, Guo Baojun wiped his mouth, the taste and taste of the spiced fish are also well mastered, there is no difference compared to the canal fishing village, but it is better than the quantity, and what surprised him the most is Baoxuan's big stuffed potsticker, the big one, more than twice as big as the potsticker outside, although it is very large, but it does not look clumsy at all, especially the golden color of the potsticker and the crispy skin of the outer layer of netting, it makes people have a strong appetite when they look at it.

"Your dace soup." While Guo Baojun was groaning, the waiter came over with a plate, put the milky white dace soup in the glassware on the table, and said to Guo Baojun, after introducing the name of the dish, he turned around and left directly.

"It seems... It's not any different. Guo Baojun secretly said in his heart, like ordinary fish soup, the color is milky white, dace floats in it, snow-white lactone tofu also floats in the soup, and a few rape add some beauty to this dace soup.

Guo Baojun took the small bowl on the side, sniffed the umami from the dace soup in the glassware with the tip of his nose, picked up the spoon and scooped some of it, out of his love for fish, the chopsticks in his hand also stretched out and landed on the dace.

"Sir, your knives and forks." (To be continued.) )