23

Two months later, in the face of the sluggish hotel, Wu Yijiang stared intently at Yidong: the gold plaque on the red background of the Dongfanghong Hotel. At the beginning of the business, the hotel ushered in a good start. However, it is now the season of autumn and winter in the Tohoku region. Every household, every unit is engaged in autumn vegetables. Winter storage is a major event for people's clothing, food, housing and transportation, because people are counting on these vegetables to be full, nutritious, healthy and grow throughout the winter. That's why people go to great lengths to buy and store sparse vegetables. Cabbage, potatoes, radish, carrots, sweet potatoes, kohlrabi, carob, squash, eggplant, beans, spinach, celery, ...... With these sparse vegetables for the winter, people will be at ease. However, storage requires a vegetable cellar that is unique to the Tohoku region.

Digging a cellar is a hard work, and the cylinder cellar is dug to a depth of more than one meter, and a person needs to carry soil on it. When you dig two meters deep from the ground, you start digging holes in it. If you want to have two storage rooms inside, you need to have a wall of eight feet between the rooms to extend more than one meter inside. One can store cabbage (spinach, celery, etc., which are used up in the month), and the other is potatoes, radish, carrots, sweet potatoes...... For a period of time, it was an indispensable "fresh-keeping storehouse" in the Northeast region. It can help the family for three or four months. In the 80s and 90s, vegetable cellars that were warm in winter and cool in summer also came in handy in summer. There is a stick on the mouth of the vegetable cellar, two ropes are tied to the rope, and two baskets are tied to the rope, one for watermelons and fruits, and the other can store vegetables. The two baskets hang down to the bottom of the vegetable cellar, and if you eat it for two or three days, the color is still so fresh, and the melons, fruits, pears and peaches still taste the same.

Each family put a few pennies of eggplant on the board, and the knife hand opened the bow left and right, and one eggplant was cut in a few rounds in a row, and then pinched one end and gently picked it up, and the long curved eggplant strips were placed in front of them. Then cut the eggplant up and down, left and right, cut it with several knives, make an eye on the eggplant, and put it on with a thin wire, and bend a hook at one end of the wire. So, the hollowed-out eggplant went to the clothesline to bask in the sun.

In the blink of an eye, this kind of "mold" changes the appearance of a few cents or a few dimes. A rectangular hole was carved out at one end of the long plank, and a long piece of iron with a blade was nailed to the hole. Cut off the horned gourd, cut out the horned gourd, and then put the good horned gourd on the knife, and rotate the hand in one direction constantly, so the thickness is uniform, and the long and curved horned gourd comes out of the long hole under the knife. When the snow falls, families pile the snow in the shade and wrap the vegetables and put them in the snowdrift.

Every year when the winter vegetables are on the market, the unit uniformly dispatches manpower to purchase directly in the field, and then transports the vegetables to a certain place in the unit or street in large trucks and small vehicles, and distributes them according to the number of catties reported by people. At that time, the life of the family was comparable, and there were few out-of-season vegetables on the market. Otherwise, every household is counting on the sparse vegetables stored in winter. Every family has dried vegetables, every family has frozen vegetables, and every family has pickled sauerkraut. After this period, the family's "money storage box" was basically empty.

Although it is the 21st century for Wu Yi to start a business, the tradition of winter storage has not changed. The hotel still pickles sauerkraut and pickles, and also uses dried vegetables and frozen vegetables. Later, although people's wages gradually increased, so did the price of goods. Moreover, every family is struggling a thin foundation. Although there have been 10,000 households in the nineties of the last century, people's lives have been greatly improved. However, speculators and businessmen who harm the common people have affected the circulation field to varying degrees. However, Wu Yi and Ding Zandong called this phenomenon a small flavoring agent.

During this season, the trading in the circulation sector is sluggish. The hotel can't get a few people in a day, the boss pouts, the employees don't dare to look at the boss, and some employees don't know how to put their hands and feet. Wu Yi and his wife never lose their faces and lose their temper with employees. A few days ago, a friend came to the hotel, while drinking wine, he asked Wu Yi to calculate a hexagram to find a reason to try his luck, Wu Yi smiled and said: "You can spare me, if the hexagram works, the hotel will not need to be opened, and you can go to the hexagram." ”

However, his friend's words gave him a wake-up call, and he turned from the house to the outside. A sedan honked its horn and stopped beside Wu Yi. "Boss, what are you looking at?" Qian Yong came to Wu Yi with a spring breeze on his face.

"Oh, Director Qian." Wu Yi greeted him warmly.

"If we call it that," Qian Yong said ashamedly, "it's just a shame on me." ”

In the face of indistinguishable from each other, more than 20 years of educated youth comrades-in-arms. "Congratulations on Gao Sheng," Wu Yi then asked again, "Have you arrived?" ”

"You can't pretend to be confused." Qian Yong said confidently.

"Today I am Dong'er, celebrate." Wu Yi is proud of Qian Yong's promotion.

"That's what I'm here for."

"Then let's get inside."

The two of them entered the quiet and elegant store after greeting outside the hotel.

"The soft lighting is really exciting." Qian Yong said as he entered the store.

"That's right." Wu Yi responded complacently.

Ding Zandong hurriedly came out of the back kitchen. Qian Yong made today's intentions clear, "The government stipulates: we must comply with the implementation, one table a day." ”

Wu Yi patted the table in front of him, "Twenty people, sixteen dishes, can't you?" ”

Qian Yong said excitedly: "It's so decided, every day at noon." ”

"The government's request is right," Wu Yi said happily, "especially if you are a new appointee, it is better not to cross the thunder pool." ”

"Yes," Qian Yong said, "with the trust of the party and the encouragement and encouragement of comrades-in-arms, everything will go smoothly." He went on to say: "My principle is to go our own way, not to make a statement." ”

They all laughed with satisfaction.

Qian Yong said with emotion: "Someone made me a bigger scene, and I asked them what a big scene is?" ”

"Okay!" Wu Yi thanked his comrades-in-arms for their support.

After sending Qian Yong away, Ding Zandong said: "His relatives also open a restaurant......

"Yes," Wu Yi said, "it's really hard for him." ”

As the saying goes, if the guests don't enter the deserted shop, the ingredients will not be fresh. Dongfanghong Hotel has comrades-in-arms, friends, and guests, and there has been an unprecedented turnaround.

Miss Manners opened the door, "Welcome." ”

The customers who entered the restaurant sat down around a round table. A well-dressed guest ordered an eight-course meal, put down the menu and said to the waiter, "We have three seafood guests here, and we ask the chef to cook two seafood." ”

Locals rarely eat seafood, the key is that the ingredients are not so fresh and the variety is single, and it is not as delicious as the local food. Especially in cold areas, people who drink alcohol drink raw fish (heat, fire, nutrition), shredded meat and cold vegetables (more than ten kinds of sparse vegetables) to drink, drink three taels of old white dry, eat and drink well, and they are all happy.

Ordering Bao passed the recipe to the back kitchen, and Wu Yi had a number in his heart. He told his daughter-in-law about these two dishes, and she prepared them according to Wu Yi's words. Soon the eight-course meal was served. Then Wu started making seafood. He chose a mackerel that is not common in seaside hotels and is not often eaten. He removed the processed mackerel and changed the knife, put the not too thin slices of meat into the container, and then put cooking wine, salt, peppercorns, spices, bay leaves, green onions, and a little vinegar, grasped it with his hands, and marinated it for ten minutes. Minced garlic, minced ginger, oyster sauce, soy sauce, sugar, and a little tomato juice set aside. When the oil temperature rises, shake off the condiments on the fish fillet, dip it in thin thickness, and fry it until it is ripe for six or seven years. Put oil in the spoon, fry the prepared condiments until fragrant, turn the fried fish fillets into the spoon over high heat, pour the oil, and put the coriander after the spoon.

Ding Zandong looked at each process with good eyes. She smiled as she slid the fish onto the plate.

Wu Yi took off his hat, unbuttoned his apron, came to the guest with the dish, and respectfully put the dish on the table. "Sir, please take care of it."

The guests at the table ate the freshly served fish with relish. Wu Yi saw the guest chewing the fish in his mouth shaking his head slightly, and sweated in his hand.

"It's so far from the sea, it's done so authentically." The guest gave a thumbs up as he spoke.

"In seaside restaurants, mackerel is generally not on the table......"

There are only three good things, and a good meal is not afraid of being late. Three days after the reported guests left, the locals accompanied a few foreign guests, and after entering the store, they reported a whole fish feast.

The waiter said to the guest, "Is ten dishes okay?" Perfect. "Guests praised the waiters for their shrewdness and competence.

Raw fish, vinegared carp, braised black fish, fish in sauce, stewed silver carp head, fried white fish, stewed eggplant with catfish, eight-treasure cabbage (stir-fried fish), toothfish soup, crucian carp soup.

Wu Yi's skillful spoon skills, pure knife skills, and sharp work. It simply responded to that sentence: burn the fire in the feet, pound the garlic with the hands and noodles, and pound the garlic with the elbows, and it will be good in an instant. Eight dishes met with the guests, and Wu began to make two soups. Some guests have never eaten the gaya soup and do not know that the crucian carp soup is white.

Fry the crucian carp until golden brown on both sides, add water after the fish is fried, boil it and float off the foam, then put it in the seasoning packet and simmer it over high heat until the fish soup gradually turns white. Take out the seasoning packet and bring it to a boil again before mixing. (Pepper and chili oil are on the table.) ）

Put the toothfish in a spoon, boil to remove the foam, add the seasoning packet, bring to a boil over high heat, and boil over medium heat until the toothfish is deboned, and take out the material bag and fish bones. With a little peanut oil, bring the fish and soup in the spoon to a boil over high heat, add seasonings and remove the spoon.

When the guests left with a full meal, they said, "You can eat such a delicious fish feast......

In the evening, Wu Yi lay on the kang, stretching his muscles and bones, and said to his daughter-in-law: "There are more friends, and the road is easy to walk......

"In the final analysis, it is a humanized business philosophy and the way of business." Ding Zandong said with deep understanding while wiping the furniture.

"Yes," Wu Yi said, "with independent innovation, we can improve ourselves." ”

"Yes," Ding Zandong said confidently: "The business philosophy of integrity, advocating and benefiting the people will make us continue to develop and grow." ”