It's getting colder.

The goose feather snow flies out of the city of Beijing every day, and the next whole night, the snow on the stone slab in the morning accumulates deep and shallow, and Han Chuan cages the double-layer cotton wool sleeve cage made by Xiaoshuanger, stepping on leather boots, running out of the house to hang red lanterns.

On the eighth day of the lunar month, the restaurant opened to test the waters, and most of the diners of the "Shixian" stall in the past found Dongtangzi Hutong according to the address on the list, not all diners can afford to eat three taels of silver for a meal, and not all diners can take two hundred taels of silver to buy a year-round all-inclusive card, most of the diners who are willing to spend ten or even twenty dollars to buy pancakes and pastries have chosen a stall of one or two silver for a meal.

Although you can't eat a meal of 800 yuan a meal, you can feast on a daily basis, have a dinner, or have plenty of money in hand, so you think about beating your teeth and making a sacrifice, and if you eat something good, you will think of "Shi Xian" for the first time.

There are several specialties that are famous, such as the hot fat sausage that amazed Zhang Sanlang and disgusted Zhang Sanlang, and the fairy chicken and squirrel mandarin fish in tomato sauce that were launched later, all of which are good dishes for all ages.

Some diners who really want to eat, but can't afford to eat every day, Han Chuan thought about it, so he also accepted the single sale.

The premise is that you have to be a regular diner who has been following you since the beginning with a two-fold wooden sign in your hand, or a diner who has spent a total of 4,000 yuan in the store, that is, a diner who has eaten five meals, to be eligible to sell and take.

Han Chuan has set a rule that she will open the door every day at noon and evening, but she will only serve five tables of guests at a time, with a maximum of four people per table, and only 30 deliveries will be made every day.

If you have a lot of money in your hands, you can't be as ruthless as you are to slaughter Zhang Sanlang, take cheapness as a precious, and shamelessly cheat Zhang Saburo's money with a simple environment... Han Chuan closed the door for three days, and found a reliable master to completely renovate the hall, bought five exquisitely carved square tables, wenge wood screens for eight immortals across the sea, and replaced the single stool of each table with a very expensive Taishi chair, and made a slight barrier between each table, or set up a carved window lattice, or hung a birdcage with seasonal flowers, or a large water tank filled with fresh vegetables and fruits.

Ensuring that each table has plenty of space and privacy is what a high-end restaurant should do.

Han Chuan led Xiao Shuang'er to look at it and asked, "How does it look now?" ”

Xiao Shuang'er looked around and held back one word, "Expensive!" ”

It looks expensive.

In fact, it is also very expensive.

Home decoration, want to be expensive and cheap is easy, Han Chuan spent nearly eighty taels of silver to renovate the hall, not to mention asking the treasurer to help her search for cheap famous ancient books or old porcelain ornaments.

The shopkeeper heard Han Chuan use the words "good quality and low price" to describe the pendant ornaments, and his face twitched slightly.

It's too hard to ask.

How so?

These things are good, but the price is not cheap; If the price is low, it will either be a fake or a defective product, and it will be lost.

Han Chuan reluctantly threw another hundred taels of silver out, and exchanged for a pen wash from the previous dynasty, two silk paintings, and three small jade ornaments in the hall.

No matter how good the craftsmanship is, it must make diners feel that they can use it in this place and feel comfortable.

Although there are daily ingredients such as chicken, carp, and pork, Han Chuan also puts a lot of effort into precious ingredients such as deer breast, whitebait, and fins, and controls the price at three times the cost.

Now that it has reopened after renovation, Han Chuan said that it was officially open to the public after testing the waters, and opened the door of the restaurant in time for the previous year.

Grandpa Bai sent three flower baskets, and Treasure Pavilion and Boss Jia also sent one each, so that Hu Wenhe, who was surprised by Han Chuan, also sent a flower basket with the words "Wishing you prosperity, all the best", which looked very festive.

Han Chuan smiled and asked Xiao Shuang'er to put the flower basket at the door. Lingdu eBook

The red lantern was hung on the eaves and the door, and when night fell, three or four people walked into the "Shixian" restaurant one after another, two of them were scholars from Guozijian, and two were the stewards of the largest Caoyun wharf in Beijing, Tianjin and Hebei. ”

Han Chuan responded.

After a while, Xiao Shuang'er brought two stove cores that were narrow at the top and wide at the bottom, and put a fiery charcoal fire in the empty furnace core, and after serving the stove to the table, he poured in water, green onions, wolfberries, red dates and other materials, and then turned back to serve two portions of meat.

A local baby goat that was slaughtered early in the morning.

Fresh-cut mutton is the most tested knife worker, cucumber strips, grinding crotch, big three forks, small three forks, upper brain... A sheep can only slice these parts for shabu shabu, with different textures and different fat and thin.

Shabu mutton is the way to eat in the palace, and the female envoys and eunuchs in the dining room also love to eat this at dinner in winter, but the conditions in the dining room are limited, so you can only eat whatever meat you have, not so much to eat meat, but to eat a lively meal.

Han Chuan picked up the long chopsticks to help the diners shake the meat, the time of each part of the shabu is different, Han Chuan quickly helped to shake a plate of meat, and helped to make two dipping dishes, put three spoons of fragrant sesame sauce, ordered a drop of green leek flowers, and did not put anything else.

This is the way of eating in old Beijing.

I can't stand someone who has a special good mouth.

Han Chuan smiled and introduced, "... There are also garlic paste, chili oil, green onion and chopped coriander, if you like it, you can say it, and you can match it. ”

Diners at Caoyun Wharf waved their hands, picked up a piece of sesame paste and a little leek flower wrapped in the middle of their brains, put it in their mouths, and chewed it with their mouths closed. The upper brain meat is slightly fatty, and the aroma of meat bursts in the mouth, and eating meat is the purest and most primitive desire.

The diners ate two chopsticks of meat in a row, and Han Chuan glanced at Xiao Shuang'er.

Xiao Shuang'er quickly carried a stack of white porcelain lids.

There are several cloves of crystal clear sweet garlic in it.

Han Chuan smiled, "After eating meat, you eat sweet garlic, it's very greasy." ”

The diner ate a piece as he said and nodded slightly.

Han Chuan smiled, "... If you need to call me, which part of the meat you like to eat, tell the little girl to fetch it—in your meal, how much fresh-cut mutton is eaten. If you are tired of eating meat, the frozen tofu and newly harvested chrysanthemum vegetables are all good things, and the mung bean vermicelli is also delicious. ”

Han Chuan returned to the counter.

The pot of mutton shabu was steaming, and after a while warm white smoke rose from the hall.

Han Chuan smiled and bowed his head to keep accounts.

The wind chimes rang.

Another diner is coming.

Han Chuan looked up.

Yo, Zhang Sanlang, who really used this as a canteen, is here again.

Han Chuan turned his head familiarly and asked Xiao Shuang'er to serve food and Jinbo wine, and when he turned around, he saw that Zhang Sanlang was still followed by someone.