As a result, the Chinese foodies laughed again, not to mention that the poisoning did not work for the fish that had adapted to the water quality of later generations in China, and the reward of 100 dollars alone was enough for the Chinese foodies to make a lot of money!

Therefore, the name herring also contains a little ambition for the rest of his life. If Chinese carp can leave little room for American native fish, why can't the food culture accumulated by the Chinese for thousands of years prevail in this foreign country?

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For Americans who have always liked to be lively, a restaurant that uses a phenomenal movie as a promotional film is a must-see. In "A Bite of China", in addition to Songhua eggs and chicken necks, the rest of the dishes are also worth looking forward to.

So, on May 10th, the day the Blue Fish Chinese Restaurant opened. All the Qingyu Chinese restaurants, including Fifth Avenue, are overcrowded. Americans ready to try pure Chinese food at the Qingyu Chinese restaurant have been lining up from the restaurant to the street. And discharged dozens of meters in a row!

And most of the furnishings and management methods in the Qingyu Chinese restaurant are surprising to Americans. The management method of Chinese fast food restaurants that Yu Sheng learned from later generations was completely used in the Qingyu Chinese restaurant.

All the clerks in the Qingyu Chinese restaurant were wearing uniform uniforms, and after thinking about it for a long time, they decided to use Tang costumes. After all, this is one of the more capable traditional Chinese costumes. The clothes of the former Qing Dynasty are somewhat out of place, and it is easy for these old beauties to give the impression that Chinese still have braids. The sleeves of the Hanfu are too long. It's okay to use for social etiquette, but if it's used in a restaurant, it's easy to get dirty, or hang up plates and bowls, which is really inconvenient.

Also, there is no menu in the herring fish Chinese restaurant. Some are just glass cabinets with electric lights installed, and the dishes in them are clearly visible. Just pick up the plate and tell the waiter what you want to eat, and the waiter will help serve it. This regulation is very different from other fast-food restaurants in the United States at this time, such as McDonald's and KFC. In the eyes of Americans, it feels fresh.

Of course, no matter what the management system of a restaurant is, what retains customers is the variety, taste and quality of the dishes.

In order to retain customers as much as possible, the rest of his life divided the glass cabinets into rows, one row for rice and the other for noodles.

In later generations, the most popular Chinese fast food was the combination of vegetables and staple foods and soups. Whether it is pork rib rice, yellow braised chicken rice, chicken pot or various rice bowls, or even box lunches, they can't get out of this range.

So, in the row of glass cabinets that sell food, there are not only large pork ribs stewed with cabbage vermicelli, but also yellow braised chicken stewed with shiitake mushrooms, fungus and chicken thighs. Although it is a little different from the yellow braised chicken rice in the shape of a casserole in later generations, it still retains eighty or ninety percent of the taste.

This yellow braised chicken rice has been well received since it was developed in 1927 by Ji Lingyuan, a famous restaurant in Jinan. At least, even Han Fuqu, who has tasted all kinds of delicacies from the mountains and seas, likes it very much. In later generations, its Baiwei Yellow Braised Chicken was simplified to Sanwei Yellow Braised Chicken, but it is still the first choice for office workers for lunch or overtime dinner.

In addition to pork ribs and yellow stewed chicken, in the glass cabinet, there are also kung pao chicken, fish-flavored shredded pork, braised lion's head and many other killer features of later fast food restaurants. With these dishes, even if the chef's level is average, the fast food will not be too unpalatable.

In the row of glass cabinets where the noodles are sold, there are various options such as steamed buns, dumplings, pot stickers, hot dry noodles and so on.

There is a saying that good food is not better than dumplings. Dumplings are a food that, to some extent, is the essence of Chinese cuisine. The control of the opposite side and the matching of fillings, the harmony of flavors, and the use of heat are all required. Learning to make dumplings is basically learning half of the basic techniques of Chinese cuisine. At least more than half of the basic techniques of Chinese home cooking.

There are many other pasta dishes with fillings, but they are just variations of dumplings. For example, potstickers are just elongated dumplings with oil and fried; Wonton is nothing more than reducing the filling of the dumplings and changing the shape of the dumpling wrappers...... The list goes on and on.

For Americans who don't know how to use chopsticks, don't think about Lanzhou ramen and jajangmian noodles and the like. However, Wuhan hot dry noodles have similarities with pasta, and they can be eaten with a fork.

The dishes I chose for the rest of my life were all heard from my classmates who studied in the United States and Europe in later generations. Although there are many kinds of Chinese food, not every dish will be liked by foreigners. But these dishes that I chose for the rest of my life were mentioned by different students who studied in different countries.

So, the well-prepared Qingyu Chinese restaurant and the rest of my life immediately experienced the power of American foodies. Although, since Americans do not grow rice and do not grow many vegetables, the rice and vegetables needed for the rest of their lives are imported, and the prices are not low, and the prices of the corresponding dishes are also high. However, foodies don't care about their wallets at all.

Within ten minutes of the opening of the flagship store of the Fifth Avenue Blue Fish Chinese Restaurant, the clerk said to Yu Sheng: "Boss, the dry-fried tenderloin has been robbed!" ”

"Huh? How can it be? We have prepared more than 100 catties of dry-fried tenderloin! ”

"Yes, but Americans don't seem to dare to try too much of other Chinese dishes, except for the dry-fried tenderloin that looks a bit like the McDonald's and KFC they often eat. So, it's all about this one dish! ”

"Huh? That's enough to sell hundreds of people, how did it sell out so quickly? ”

"Well, after two old beauties tasted it, they asked the friends in the back queue to buy five catties each......"

Yu Sheng sweated: "Got it, tell the kitchen, and in an hour, another pot of dry-fried tenderloin will be served." Control at about 100 catties. Leave it alone for now, and channel these Americans' interests to other dishes! ”

Within 20 minutes of the dry-fried tenderloin being sold out, the hot dry noodles in the row of noodles were also sold out. Wuhan hot dry noodles also originated in this era, and in the early thirties, they were finalized by Cai Mingwei, the owner of the Hankou soup noodle stall. This Cai Mingwei's noodles are authentic and delicious, so his noodle soup is often in short supply. In order to speed up, Cai Mingwei created his own set of "duster" technology.

That is, the noodles are boiled for seven or eight years to maturity, and then quickly cooled down and evenly oiled, so that when the noodles are sold, the shipment will be fast. Later, tahini was creatively added. Thus, hot dry noodles were born. The hot dry noodles are slender and strong, yellow in color and oily, and delicious. Mixed with sesame oil, sesame paste, rich fresh and spicy powder, spiced pickles and other ingredients, the color, flavor and flavor are complete.

But anyone who has a sense of taste, it is estimated that there is nothing they don't like.