If you want to promote honeycomb coal in Yingtian City, the only way to let the noble family be the first to discover the benefits of honeycomb coal.

Anyway, the family is not bad for money.

For them, the most important thing is to be able to keep warm in winter.

And seeing that the noble family used honeycomb coal, those well-off families will naturally follow suit.

When the time comes, if there are more people buying honeycomb coal, then the cost of each honeycomb coal will naturally be reduced.

After all, the cost is certain, and if the amount of honeycomb coal sold is large, then the cost allocated to each honeycomb coal will also be less.

At that time, the price of honeycomb coal will naturally fall.

At that time, perhaps the price of honeycomb coal will drop even lower than charcoal.

At that time, honeycomb coal will be able to enter the homes of ordinary people by virtue of its price advantage.

This is the strategy of promoting honeycomb coal envisioned by Hu Changan.

Of course, this first step is to rely on the advantages of the hot pot restaurant to promote honeycomb coal to the noble family of Ying Tiancheng.

Hu Changan believes that if they hear that they can eat a bite of crisp fresh vegetables in winter, those families will be happy to pay.

What's more, Hu Chang'an doesn't just have vegetables here.

In order to open a hot pot restaurant, Hu Changan also specially recruited a chef specializing in Sichuan cuisine with a high salary in Yingtian City.

However, at this time, Sichuan cuisine only has Sichuan peppercorns, but no chili peppers.

It can be said that the current Sichuan cuisine is only spicy but not spicy.

After all, in history, chili peppers were not introduced to China until the end of the Ming Dynasty and the beginning of the Qing Dynasty.

So now, the people of Daming don't know what spicy taste is.

And what Hu Changan wants to do is to introduce spicy taste into the recipes of the people of Daming!

This spicy taste is widely sought after by people in the north and south of the river in later generations, and Hu Changan feels that in Daming, spicy taste can also bloom!

For this reason, Hu Changan specially exchanged a batch of peppers from the system and planted them.

Now, Hu Changan has bought a large piece of fertile land on the outskirts of Yingtian City.

Previously, Hu Changan had transplanted all the cacti in the yard to the newly purchased land.

As for the peppers, Hu Changan naturally chose to plant them there.

Since it is now winter, the peppers were naturally planted in the greenhouse by Hu Changan.

The tiny pepper seedlings are displayed in the wind, which is particularly cute.

Hu Changan planted half of the chili peppers exchanged from the system in the ground.

The other half, Hu Changan plans to cook directly in the hot pot restaurant.

Hu Changan tasted it before, and the pepper exchanged by this system is still very spicy.

For these people of the Ming Dynasty who had never been exposed to spicy taste, Hu Changan felt that as long as one or two chili peppers were put in each pot, it should be enough to taste.

The chili peppers exchanged by the system are just enough for Hu Changan to survive this winter.

Next, it's time to work with the chef to develop new Sichuan cuisine.

On this day, Hu Changan invited the chef hired with a high salary to the back kitchen of the hot pot restaurant, and prepared to develop the main dishes of the hot pot restaurant with the chef.

As soon as he entered the back kitchen, the chef was stunned.

For the first half of his life, he spent the first half of his life in different kitchens.

But it was the first time he had seen such a clean and tidy kitchen!

In the public's impression, the kitchen has always been dirty and messy.

This impression is indeed true.

After all, in Daming, there is no awareness of health management.

As long as the environment is barely passable, everyone doesn't care too much about the cleanliness of the kitchen.

Even the chef himself is accustomed to seeing a dirty and messy kitchen environment.

But what did he see now?

Pots and pans, neatly arranged on the table.

From top to bottom, there is not a single place that is not clean.

Seeing this, the chef couldn't help but be moved.

I didn't expect this owner to provide him with such a clean and tidy working environment!

This owner is really good!

Hu Changan saw the chef's moving eyes, and nodded with satisfaction.

Although no one is aware of the importance of food hygiene, as a modern person, Hu Changan will not ignore this important link.

Only a clean and hygienic kitchen can produce good food.

In this way, not only the diners can eat with peace of mind, but the employees can also have a good mood.

Seeing that the chef had almost adapted to the environment, Hu Changan smiled and asked the chef, "I don't know if you have any specialty dishes?" Remember that it must be from Sichuan and Shu. ”

After hearing this, the chef hurriedly said confidently: "If I go back to the owner, I am very good at this Sichuan and Shu cuisine." ”

"There is no dish in Sichuan and Shu that I won't make."

"I'll give you some names for the dishes first, and the owner will see what you want me to do."

"I will burn brown sugar glutinous ba, boiled fish, stinky tofu, steamed beef......"

The chef is confident.

After all, he has been growing up in Sichuan and Shu since he was a child, and his family is also a cook.

He knows Sichuan and Shu cuisine well.

If it weren't for the war at the end of the Yuan Dynasty, he wouldn't have come to Yingtiancheng's side at all.

In Yingtiancheng, the chef has also been cooking for more than ten years.

It can be said that he not only understands the taste of Bashu, but also understands the taste of the local people in Yingtian.

The dishes cooked by his hands not only have the authentic Bashu flavor, but also have been appropriately adjusted to the tastes of the people of Yingtiancheng.

It can be said that he is definitely the leader of Bashu cuisine in Yingtian City.

Hu Changan also smiled slightly when he heard this.

Yes, it seems that this chef knows a lot of dishes, and he doesn't lose a lot of money!

Hu Changan thought for a moment, and said to the chef: "Why don't you burn a brown sugar glutinous rice cake and boiled fish and try it first." ”

In the hot pot restaurant in the previous life, brown sugar glutinous rice cake was definitely a frequent customer at the table.

This dish, Hu Changan definitely wants to put it on the menu.

Therefore, Hu Changan wanted to see the chef's skills first.

Boiled fish is one of the representative dishes of Sichuan cuisine.

The method of making the bottom of the hot pot is actually not much different from the method of making boiled fish.

Hu Changan wanted to peek at the leopard through the boiled fish dish to see what the Sichuan cuisine tasted like this year.

"Good owner." The chef picked up the pot and was eager to try it.

However, looking at Hu Changan who was standing aside, the chef was in a hurry: "Boss, I don't know if you need to go farther, I'll just take it to the front hall after I'm done." ”

Most of the literati of the Ming Dynasty followed the teachings of Confucius and almost never cooked.

When the chef saw Hu Changan dressed as a son of a family, he naturally took it for granted that Hu Changan didn't know how to cook.

So, the chef kindly reminded Hu Changan.

It wouldn't be good if the owner was smoked by the smell of oil smoke.

However, Hu Changan rejected the chef's proposal: "It's okay, I'll just stand here and take a look, you don't have to worry about me." ”

As a perennial self-sufficient otaku in his previous life, Hu Changan is naturally no stranger to cooking and cooking.

What's more, Hu Changan also wanted to take a closer look at what kind of Sichuan cuisine in the Ming Dynasty was.