In the fourth place of space, Li Youran was wearing a single vest, barefoot, trouser legs up, holding a pickaxe, digging on the slope, and large pieces of yellow-brown dirt fell, with flying debris and dust.

The bulging muscles on his upper body and arms, as well as his wheat-colored skin, indicate his current good physical condition.

If this scene is seen by others, they will definitely be surprised, the young and promising Boss Li actually works like a farmer.

Li Youran put the pickaxe aside, changed the shovel to shovel the piled up soil into a large bamboo basket, filled it and slapped it a few times, and then said to Aung Ang, who was strolling nearby:

"Aang, come and do some work, and pour the dirt over there."

He then pointed to a low-lying area on the other side.

Ang Ang deserves the title of model worker in space, it raised its head and shouted, then ran upside down, lowered its head and picked up the handle of the bamboo basket with its mouth, ran to the low-lying place according to the instructions, its head was biased, the bamboo basket flipped over, and ran back after emptying.

Put down the empty basket and run with another full one.

"Well done, that's all."

"Next time, wait for the new wine to come out, oh, it's the good thing that was given to you last time. Reward you with a pound of drinking, forget it, it's still six taels, it's not fun to become an alcoholic. ”

After all, model workers can't just be spiritual encouragement, even in the real society, those national-level model workers are not promoted and divided in addition to honor, which can be described as fame and fortune.

Li Youran immediately offered material incentives, so that Comrade Aung Ang could work more at ease.

In addition, it is estimated that this guy's gluttony is going to the strength of alcohol, and as for the new brewing, aging, aroma and taste, eighty percent can't be distinguished. Besides, cellar aging is just too wasteful. He secretly said in his heart.

Angang heard it clearly, shook his head with excitement, flicked his tail, and worked more energetically.

In this way, back and forth many times, the mound gradually flattened, and Li Youran continued to excavate.

Half a day. He stopped his pickaxe, wiped the sweat from his forehead and face with the towel hanging from his neck, and then put his pick on it and looked at the new dirt scattered on the slope.

Before the Chinese New Year. Chef Liu and his men made four jars of rice wine, each jar was about fifty catties, and after sealing the mouth, he brought all of them into the space.

To this end, he specially dug a larger wine cellar on the slope to accommodate the four jars of rice wine. For the sake of distinction, this cellar was named Cellar No. 1.

As for the two small wine cellars used for the trial. It has already been landfilled, after all, the capacity is too small and has no practical value. The two small jars of rice wine were also transferred to Cellar 1 for further storage.

After the Chinese New Year, the brewing master found by Chef Liu also officially went to work, this master is named Liang Zhiqing, in his forties, a native of Tianhai City, with more than 20 years of experience in making wine.

Master Liang directly took over the small courtyard on Baifang Road in Nancheng. The bun shop assigned two more young men to be his assistants. The winery is under the management of the steamed bun shop kitchen, which means that Master Liang's direct boss is still Uncle Qi.

Since all kinds of equipment and raw materials have been prepared in advance by Chef Liu. As soon as the personnel arrived, the small winery quickly started.

According to the return, the sake making is progressing smoothly and the first batch of rice wine will come out soon. So Li Youran seized the time to start digging the new No. 2 and No. 3 wine cellars.

Due to the limited ability of individuals, it is not possible to construct a large wine cellar. After thinking about it, it was finally set at a height of about 1.8 meters, and the area of the cave was five or six square meters.

The yellow-brown soil of plot 4 is relatively compact and has a low sand content, which is still very suitable for digging wine cellars, and just in case. Wooden pillars must be added to support the cave to prevent collapse accidents. …,

Relying on the strength beyond ordinary people and the help of Ang Ang, Li Youran continued to work for more than two hours and finally completed the excavation of the No. 2 wine cellar.

After laying the support, he put down the tools in his hand. I feel that my arms, waist and legs are a little sore, and this purely physical work is really not easy.

As for the No. 3 wine cellar, let's talk about it later, it is estimated that the output of the small wine shop at one time is also limited, and the current one is enough.

Ang Ang's energy is quite vigorous, jumping and playing not far away, he doesn't look tired at all, his whole body shakes from time to time, and the floating soil attached to the hair is scattered one after another.

"Aung Ang, call it a day, let's go, go to the water's edge and wash up." Li leisurely shouted at Ang Ang, then turned around and walked towards the fourth exit.

He stopped as he passed the mushroom field.

After this period of reproduction, the matsutake mushroom family has grown and grown, and at a glance, large and small gray-white roundhead caps are covered with a large area, and it is estimated that there must be two or three hundred. Of course, the primitive matsutake patriarch is still very eye-catching, because the largest of the descendants is only half its height.

Space matsutake mushrooms have been supplied to private restaurants in batches, and various dishes made from it have been served to first-class and VIP banquets, which have been warmly welcomed by diners, and have become the two signature ingredients of private restaurants on a par with anchovies.

Washing, changing clothes, and exiting the space, it was already more than three o'clock in the afternoon, Li leisurely straightened his clothes, walked out of the bedroom, and went downstairs from the backyard of the bun shop to the office.

Not long after entering the house, Aunt Qi came over and said that it was about the expansion of the bun shop.

"Aunt Qi, sit down and speak slowly." Li said hello leisurely, and then sat down on the sofa.

Aunt Qi took out a few blueprints and spread them on the coffee table. This is the official construction drawing of the building completed by the design.

The expansion and renovation plan has been approved a year ago, and some specific details have been negotiated with the design institute after repeated deliberations, and are basically all finalized at present.

Aunt Qi told him that Daddy Luo introduced a construction team again, although the scale is not large, but it is said that the construction level is good and the price is affordable. She and Gu Weiwei contacted the head of the construction team twice, and the other party expressed his willingness to take over the work, and after negotiation, the project price was reduced from 500,000 yuan to 420,000 yuan, including civil engineering, water, electricity, and heating.

Since it is the beginning of March and the Spring Festival has not long passed, the construction team has no other tasks at present, so the best workers can be selected to concentrate on completing the renovation and expansion project of the bun shop.

Li Youran nodded, since it was introduced by Fat Luo's father, it is estimated that the level will not be too bad, at least it will not be a tofu scum project. When the time comes, send someone to keep an eye on it, and maybe even the construction supervision will be saved.

As for the price of 420,000 yuan, it doesn't feel too expensive, after all, I heard that the current labor cost on the construction site is quite high.

"That's it for the construction team and the price, after signing the contract, you have to hurry up to apply for the construction permit." Li Youran directly settled the matter.

Next, the two began to discuss the construction sequence and business arrangements during the construction period.

The structure of the North Bun Shop is relatively simple, just start from that side, and the scaffolding on the side of the door face should be fully enclosed, leaving the door for customers to enter and exit.

During construction, heavy work should be staggered with peak dining hours to minimize the impact on customers. Of course, the service staff should be ready to explain clearly to the customer and the importance of the renovation of the bun shop.

In addition, at that time, the construction site, due to the mixing of various personnel, must be very busy, the management of the bun shop must take responsibility, strengthen management and supervision, avoid public security incidents, and smoothly pass this extraordinary period. (To be continued.) If you like this work, you are welcome to (.) to vote for recommendation, monthly pass, your support is my biggest motivation. )