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After the Lantern Festival on the fifteenth day of the first lunar month, people from all walks of life have returned to the city, and the streets and alleys have begun to resume the liveliness and congestion of the country.

Due to its high administrative level, developed economy and unique geographical location, Cangjiang City is a typical city with a net inflow of population. In recent years, the total number of residents and migrants has exceeded 10 million.

While enjoying the fruits of economic development, the load of the city is getting heavier and heavier, not to mention, the phenomenon of traffic jams on the streets has become almost commonplace, and the municipal infrastructure has not been able to keep up with the growth rate of population and vehicles. Of course, this is also one of the common problems faced by all developed cities in the country.

On the contrary, due to the uneven development between regions and the increase in population mobility, many small cities in the underdeveloped areas of the interior have become victims of net outflows, resulting in economic depression and the withering of all industries. Moreover, the decline of the population makes investors reluctant to come, forming a vicious cycle. As time passed, the situation became more and more severe, causing the top to scratch their heads.

On the side of the main store of Ding Xiangyuan, the popularity of the pre-holiday period has gradually recovered, and the attendance rate during peak hours has risen to nearly 70%. At this time, vehicles enter and exit in front of the store, and the flow of people is bustling, and it is a busy scene.

On the north side of the hall, there is a la carte menu in front of the counter, and the queue for payment is getting longer and longer.

Fortunately, all the employees who went on vacation have all returned to work to cope with the pressure caused by the flow of passengers.

In addition to conventional food, the "Pastoral Nostalgia" Jing Pin Malatang series has gradually been recognized by more diners, and sales have begun to increase, from four or five hundred skewers before the festival to six or seven hundred skewers.

Although the magnitude is not huge. But the momentum is good. And on the whole, the economically wealthy part of Dingxiangyuan's customer group is actually quite a lot.

These people are more picky about the taste of food, but they are not very sensitive to price, so it is logical that they have become the main consumers of the "Pastoral Nostalgia" Jing series.

At half past eleven o'clock in the afternoon, the main store of Dingxiangyuan ushered in the first peak period of the day as usual.

After two months of operation, customers are already familiar with the rules here, and as soon as they enter the door, they go to the counter on the west side of the hall to pick up orders, queue up, fill in the checkbox, pay, get the number plate, and finally go to the Cāo Booth to wait at the food gate. A set of processes is easy to navigate.

Just as the customers in the queue were discussing and thinking about what to order today. Suddenly, from the front came a rich smell of barbecue, which was a mixture of burnt and sweet, like invisible ribbons, drilling into people's nostrils.

"It smells so good. What is this? A middle-aged man with a Chinese face couldn't help but ask.

"It should be a barbecue. Ho. Ding Xiangyuan has a new product. A young man next to him stopped playing with the iPhone in his hand and snorted in response.

People have searched in the direction of the source of the aroma, and only see a corner of the cāo in the room. A guy in a white hat was taking a few skewer-like things out of the electric oven and placing them on a dinner plate.

The aroma became more and more intense, wafting out along the mouth of the meal, completely suppressing the spicy smell that everyone is usually familiar with.

At this time, a waitress came over and introduced to everyone that this is the first dish in the restaurant's latest "Pastoral Nostalgia" Jing Pin Kebab Series, fancy barbecue chicken skewers.

The raw materials used are free-range chickens that have lived in a pollution-free forest environment since childhood, and the feeding method adopts a combination of self-foraging and food supplementation, and does not use any synthetic feed and hormones at all.

There is a specific introduction on the wall behind the counter, the price is 10 yuan a string, the quantity is limited, while stocks last. Customers who need to pick up their own noodles can fill in the à la carte menu.

The waiter left after the introduction, and the people in the queue began to talk.

"Good girl, ten dollars a string, it's really not cheap."

"It's said that it's a pastoral nostalgia series, and it must not be cheap. The vegetable skewer in front of me costs five pieces. ”

"I'll take a look...... Look, there are five small pieces of chicken on a skewer, and a little green pepper, yellow pepper and onion. ”

"Hey, a skewer is the price of half a chicken. It's enjoyed by the rich, and we can't afford it. ”

"Don't say it's so expensive, even if it's cheap, I don't dare to eat it, I can't keep it when the bird flu will start to make trouble again."

"Bird flu was all last year, the old yellow calendar, and I still take it out and talk about it. Or don't eat chicken and duck for the rest of your life. ”

"Yes, there has never been a problem with the things sold in Dingxiangyuan, last year's health inspection, so many restaurants on the street were fined, and Dingxiangyuan was fine."

"If nothing else, it's really gluttonous."

…………

Customers have mixed opinions about the new dish, but more often than not.

However, Ding Xiangyuan has been open for so long, and none of the customers present are new customers, so the level of various foods in the store is naturally counted. Otherwise, I wouldn't be standing here and gossiping.

So one after another, some people left the team to go to the front cāo to see. I saw the skewers served on the plate, the oily chicken pieces with a brown surface, mixed with the green green pepper pieces, yellow pepper pieces, and onion slices, the sè ze is bright, rich in layers, and the visual effect is very beautiful.

Of course, the main thing is the alluring aroma, which is extremely penetrating. Under the dual stimulation of sight and smell, the saliva secretion in the mouth is accelerated, and it is almost impossible to control.

The newly launched yakitori is different from the previous rustic spicy vegetable skewers, which is more intuitive and obviously more tempting.

The disadvantages are also obvious, summed up in one word, less quantity and high price.

Those who had seen it returned to the queue, took down the powder menu from the shelves, and began to tick it out.

Although the price of 10 yuan is expensive, it is not completely unacceptable to try a small amount.

The middle-aged man with the Chinese character face just now and the young man playing with the Apple mobile phone each filled in three strings on the list.

After they finished paying, they took the number plate and waited at the food pick-up.

After a while, he walked to the dining area with a tray and found a place to sit down by himself.

The middle-aged man with a Chinese character face ignored the spicy tang first, picked up the chicken skewer and brought it close to his mouth, and bit off the yellow sè persimmon pepper cube at the front.

A sweet and slightly stimulating juice ripples on the tongue, the taste buds are opened, and the jing spirit is also vibrating.

The materials used in this pastoral jing product are really not ordinary, just as a side dish of persimmon pepper is so good, and it is completely different from the goods on the market.

He secretly approved in his heart, and then took a bite of the chicken.

The first thing you get into is a thin layer of sweet sauce with a crispy and savory surface that locks in the juices inside. When the teeth are bitten, the delicious gravy bursts between the teeth, and the mouth is full of fragrance. After chewing carefully, I only feel that the marinated meat is tender and firm, elastic and full, and the taste is also very mellow.

The ingredients are really the finest free-range chicken, and together with the special toppings, they create such a beautiful skewer. Ding Xiangyuan is still extraordinary.

The middle-aged man with a Chinese character face quickly ate up the first skewer and picked up the second skewer.

There aren't many skewers in total, and they're wiped out in a few minutes, and then there's a full aftertaste and lingering feeling.

I wanted to buy more, but the price was really, forget it, this thing is not suitable for satisfying cravings.

"Good!" A cheer was heard not far away.

He looked up and saw that it was the young man playing with an Apple mobile phone who was queuing up just now. At this time, I was also eating skewers, and I was so excited that I applauded.

The young man's xing personality was obviously more lively, and when he saw the customers around him casting concerned eyes, he was not polite, and introduced the jingcai of the kebabs to the friends near the left.

So driven by the early adopters, other customers began to follow suit, walking to the counter to pick up the order and tick two or three strings to try.

After tasting it, the excellent quality of the new skewers quickly conquered everyone's taste, and the praise was endless for a while. As a result, it affected more diners.

The children who lined up with the adults in front of the counter couldn't help it under the temptation of the aroma, making a fuss for their parents to donate generously, and even rolling around for this to show threats.

Limited to the high price, most consumers buy no more than two or three strings, and the most is only five or six strings. But even so, as of one o'clock at noon, the 150 Jing Pin yakitori skewers prepared by Cāo Sakuma were still sold out......)