(Maopu Chinese) The period from the Spring Festival to Qingming every year is the most lively time in Haishan and the most lively time in Ningcheng. Because, this period is the day when the largest number of overseas Chinese from Haishan return to their hometowns.

Although the vast majority of overseas Chinese who were abroad at that time were poor, and at least more than half of them were unable to return to their hometowns, there were also many overseas Chinese who went out in the early days, after one or two generations and decades of hard work, have been lifted out of poverty, and even a very small number of them, like the old man Chen Chi, have their own industries abroad.

People who are uprooted from their hometowns will inevitably miss their hometowns and their relatives in their hometowns, including those who are already under Jiuquan.

Many overseas Chinese who went abroad, just like the wife of the old man Chen Chi, could not return to their hometown for a long time after going out for various reasons, so they could not fulfill their filial piety. These overseas Chinese, who were unable to fulfill their filial piety to their relatives during their lifetimes, after they have the ability to return to their hometowns, will of course be like the old man Chen Chi, and pay tribute to their relatives and ancestors under the spring with great fanfare.

The custom of worshipping the mountain and sweeping the tomb in each township of Haishan is in the period from the New Year to the Qingming Festival, so the most overseas Chinese return to their hometowns during this time.

After the successful trial production of siu-mei, He Xiaojun immediately began his long-prepared advertising, first hanging a large banner in front of the restaurant "This store supplies high-quality products for worshipping ancestors on the mountain", then made a lot of leaflets, invited people to the train station and other lively areas in the city to post, and finally, also opened an exhibition and tasting of siu-mei in the restaurant.

He Xiaojun according to the clues provided by the old man Chen Chi launched the "Baishan Golden Pig" and roast goose, barbecued pork and other barbecued meat, because it is a popular worship item on the side of the "Golden Mountain", plus the overseas Chinese who have returned to the country, they also want to use good things to worship the relatives under the spring, to alleviate the sorrow of many years and the shame of not being able to fulfill their filial piety, so this variety was immediately accepted by the overseas Chinese who came back from the "Golden Mountain".

In addition, He Xiaojun, who used the technology of more than half a century later, barbecued the barbecue, and even the old man Chen Chi, a gourmand who has traveled from south to north to eat all over the world, has given a superb evaluation, of course, it is a good thing.

After seeing He Xiaojun's "siu-mei" advertisement, many well-intentioned overseas Chinese were curious about the founding of this Haishan and had the heart to buy, so they went to He Xiaojun's restaurant to visit and try this common barbecue in "Jinshan" but the first time they saw it in Haishan.

Take a look, taste it, and the result will go without saying. Overseas Chinese, who already had the intention of buying, of course no longer hesitated after seeing the "superb".

Due to the guaranteed quality and reputation, coupled with the high-end market of overseas Chinese, and the operation of the independent market, "siumei" became popular after it was listed.

At that time, the county seat was not big, and there were many idlers, so the new thing, the speed of spreading was also very fast, this year the popular "siu mei" to worship the ancestors, this "siu mei" is the city of the elegant decoration of the "good taste" restaurant exclusive development of this news, soon spread throughout the county.

When you become famous, you will naturally have customers coming to you. After more customer view of the effect of publicity, coupled with real materials, coupled with the pulse of the market, so that He Xiaojun's promotion of the barbecue is very successful, a few days after his successful test furnace, his barbecue stove that spent a lot of effort to make, began to not stop the fire.

The peak period of people in Haishan to sweep the tombs and worship their ancestors is two weeks near the Qingming Festival until the day of the Qingming Festival.

With the arrival of the peak season of tomb sweeping, and as He Xiaojun's brand of siu-mei spreads more and more widely among the people who have tasted it, and it is a new thing, He Xiaojun's siu-mei is even more popular.

In particular, those delicate "roast suckling pigs" and roast geese were sold to more than ten and dozens of them a day respectively during the peak period. is the amount of roast pig and barbecued pork, which is a lot every day, so that He Xiaojun's newly built hearth, during this period, he has to keep opening the furnace day and night to deal with it.

After several explorations, with the skill of many hands, He Xiaojun, who came to work in this life, has completely grasped the technique of siumei and is more refined.

It can be said that half of the work of the flavor lies in the mastery of the heat and half in the pickling. In terms of heat, after groping and having Chen Chi's watch to help him grasp the time, it was not difficult for He Xiaojun; On the contrary, the work required for pickling was more laborious for him.

In addition to the difficulty of preparing the seasoning, there is also the degree of pickling, the choice of place, and the mastery of the marinade.

The blending of flavors, after dozens of furnaces of practice, He Xiaojun blended the taste that he thought he was satisfied with, and the old man Chen Chi tried it.

The marinating process of siu-mei is to marinate the raw materials that need to be grilled for a period of time with various prepared flavors, and then put the raw materials in a cool place to dry for more than 10 hours until the raw materials are dry.

In the process of the pickling process, how long and to what extent? It is also the key to the finished barbecue. If the marinating time is short, it will not taste good; If it is not dried enough, the color of the burn will be poor.

It also took many times of practice for He Xiaojun to master this skill.

After the launch of the siu-mei dish, He Xiaojun set the time for pickling raw materials at 3 o'clock in the afternoon every day according to his work.

After the supplier sent the raw materials for tomorrow's siu-mei to two o'clock on the same day according to He Xiaojun's request, He Xiaojun took advantage of the gap in this restaurant and immediately began to clean up and marinate these things.

At about 4 o'clock in the afternoon every day, He Xiaojun hung the raw materials that he had been pickling for more than an hour into the drying room converted from the bamboo hut when he was working in the stall, and after a night of drying, he stayed until the next day, and then according to the time ordered by the customer, the siu-mei was burned in advance, and then cooled, packaged, and put for the guests to come to pick up the goods.

Since the siu-mei has become famous, He Xiaojun of course struck while the iron was hot, and took it for granted another series of signature dishes of the "good taste" restaurant, expanding the barbecue mei that the restaurant sold in retail demand, and He Xiaojun baked a furnace in the early morning of every day for the morning market, and a furnace for the afternoon to sell the evening market.

After adding this barbecue, He Xiaojun has a lot less time to rest. He used to have about five or six hours of discontinuous rest, but now he only has about two hours left in the early morning, and he used all the rest time of those few hours to siumei.

Da Niu and Ah Mei, seeing He Xiaojun's hard work, were worried about his body, worried that he would not be able to withstand such a long and high-intensity work as usual every day, and persuaded him to work leisurely.

The old man Chen Chi also advised He Xiaojun not to fight so hard, saying that he was still young and had a long way to go, if he really couldn't do it, he would reduce the amount of business, and don't break his body.

He Xiaojun was in a hurry to prepare for the travel expenses and housing expenses to "Jinshan", so how could he be willing not to do business? Of course, we must take advantage of the prosperity of business and try our best to make a profit, so that when we go to "Jinshan" in the future, we can be more relaxed.

Fortunately, the internal strength of the Taoist that He Xiaojun insisted on practicing was manifested at this time, and as long as he practiced once a day, he could maintain his full mental and physical strength even if he didn't sleep.

After many verifications, He Xiaojun has completely figured out the effect of the internal skills he practiced, as long as he practiced the internal skills that took time and did not take long after work every day, it was enough to replenish the energy of a day's work.

After testing the efficacy of internal strength and finding no side effects, He Xiaojun was more relieved and more dedicated to work, working day and night.

After launching the siu-mei business, as the restaurant's fame grew, He Xiaojun took the opportunity to launch two more blockbuster new dish series to enrich the restaurant's cuisine. These two new dish series, one is a seafood series that is not yet available in the county, and the other is a series of fish balls, meatballs and several fried dishes that are evolved on the basis of New Year's stall food.

After launching two series of new varieties in one go, the restaurant's business and reputation have been raised to the next level. Coupled with the performance of this period since the New Year, it has pushed the "Good Taste" restaurant to the peak of the county's food industry, making the restaurant the limelight for a while, and even overshadowing the "Tao Ranju", which has been sitting firmly in the first place in the county industry for many years, and has a great posture to replace it. Cat flutter Chinese