Because there is enough sauce color, the braised lion head is extremely bright in color, and the soup is full and rich. The round meatballs taste full of meat, coupled with the crisp texture of crispy yam and the rich and fragrant taste, you can

It is said that the fragrance fills the mouth.

And the braised lion head can be said to be a pure meat dish. It will be full of satisfaction after eating it and it will definitely make people addicted.

As for the last dish, which Su Yujin said was available in his own restaurant but not in other restaurants, after discussing with Zheng Mingyuan, he finally decided on the roast duck with fruit wood.

As for the reasons, Su Yujin thinks there are three reasons.

First, although ducks are common in Qinghe County, eating duck meat is not very popular here. Moreover, because duck meat is difficult to make, the meat is not as tender as chicken when stewed, and the soup is not as fragrant as chicken soup, so people think it tastes better.

Ducks are also curious.

Secondly, the roast duck has crispy skin and tender inside. It tastes rich and not greasy, which suits the taste needs of local people. It is more acceptable than salted duck, sour radish and old duck soup sold in other restaurants.

Thirdly, when eating roast duck, it must be served in slices and rolled in small pancakes such as shredded green onions. It is more troublesome to eat than ordinary dishes, and it also seems more ritualistic. Compared with the salted duck with soy sauce, which can be eaten casually with chopsticks.

It makes people feel more refined and elegant.

In short, Zheng Mingyuan also felt that what Su Yujin said was reasonable. He spent a few days using the branches of the apple tree to bake a fruit-wood roast duck that was really crispy on the outside and tender on the inside, with bright brown skin and red skin, and let Su Yujin taste it.

The portion of the duck meat slices is just right, the fat is just right, and the taste is fragrant and refreshing, with endless aftertaste.

"It tastes very good." Su Yujin nodded repeatedly.

Even compared to the authentic Capital Roast Duck she eats in the modern world, it's not that bad.

With this kind of taste, once the restaurant opens, it will definitely be filled with guests and friends.

Su Yujin felt that she didn't need to worry about the dishes at all.

There is also no need to worry about the daily management of the restaurant and the hiring and trading of waiters.

Li helped introduce the two shopkeepers, one with the surname Wu and the other with the surname Guo. They were both about the same age, in their mid-thirties, and had been with the Zhou family for many years and were very experienced shopkeepers.

Su Yujin inquired about it and found that Wu Jiantong loved food, was very knowledgeable about detail management in business operations, and was more active and enthusiastic about this position than shopkeeper Guo.

In the end, Su Yujin settled on Wu Jiantong as the future manager of the restaurant. In addition to the daily monthly payment, he gave Wu Jiantong an additional half of the restaurant shares, which allowed him to receive certain dividends.

Wu Jiantong was very happy about this, and he was also very grateful to Su Yujin. He felt that his boss was very good at doing things, and he had been working very hard since the early stages of preparing the restaurant.

As for the clerks, due to tight money and long-term considerations, we bought four clerks, who mainly work in the back kitchen to do purchasing and help in the kitchen. For the rest of the waiters, accounting offices, etc., we are looking for very experienced people from outside.

Everything is moving forward in an orderly manner.

Even the colorful silk on the door plaque, the red lantern hanging at the door, the arrangement of cups, plates and bowls, and the cleaning procedures, Wu Jiantong took care of all the details, so Su Yujin didn't have to worry about anything.

It's completely like a shopkeeper's state where you only need to drink tea, bask in the sun, and walk around with your hands on weekdays!

It simply couldn't be better.

The corners of Su Yujin's lips curved again and again, and she just asked Mugwort and Liu's mother to make sugar-fried chestnuts and hawthorn balls with her.

Before frying, open a small opening of wild chestnuts, place them in a pot of finely crushed but uniformly sized stones, add honey and sugar, and stir-fry constantly so that the chestnuts are heated evenly, and the whole yard will be filled with fragrant flavor.

Hawthorn balls are also made by frying, but sugar is used directly. After frying until it becomes sticky, hawthorns are added, so that the hawthorns are covered with even frosting, forming the shape of a small round snowball.

The sugar-roasted chestnuts taste sweet. The chestnuts taste pink and the mouth is full of fragrance. The hawthorn balls are sour and sweet, which strengthen the spleen and appetizer. If you are tired of eating chestnuts, eat a few hawthorn balls to relieve your tiredness.

But my stomach felt empty after eating hawthorn balls, so I took half a plate of chestnuts to cushion my stomach...

What a perfect match!

The twenty-second day of the winter lunar month is an auspicious day, and there are no taboos (this chapter is not finished yet!)

Reception Building

.

The restaurant opened on this day.

Wu Jiantong invited suona, gongs, drums and lion dancers to have a lively party at the door of the restaurant, scattered the opening ceremony money, and amid the crackling of firecrackers, unveiled the red silk on the plaque hanging on the front door of the restaurant.

Three big golden characters appeared in front of everyone - Huibin Building.

Three days before the opening of Huibinlou, there is a 20% discount on dishes and a 10% discount on drinks. Anyone who can spend more than one tael of silver will receive a small portion of pickled grass carp as an extra gift.

Naturally, the special dish Mapo Tofu is not included in the discount.

But the price of this dish is already low enough, and the appearance and taste are both excellent. Coupled with the overall promotions and the opening of a new restaurant, the dazzling array of paintings on the water sign at the door is really attractive.

...

What about fish head with chopped pepper, carp in arms, shrimp with jade belt, fish-flavored eggplant cake, steamed chicken with rice flour, braised pork with pickled vegetables, Dongpo pork, dry-fried bells, plum spareribs, emerald duck tongue, assorted honeycomb tofu, glutinous rice chicken...

…

On the first day in the Huibin Building, the house was full of guests and friends, and it was very lively.

On the second day, the reception hall was packed with people.

On the third day, business in Huibin Building was booming.

On the fourth day, the Huibin Building will earn a lot of gold.

On the fifth day, the business of Huibin Building increased steadily...

After being so lively for half a month, the business of Huibin Restaurant is still booming, and the business has even quickly surpassed other existing restaurants and ranked second.

Seeing that she was receiving dozens of taels of silver every day, the smile on Su Yujin's face became more and more abundant.

Based on this income and the profit share she can hold, the net profit received in about a month is three to four hundred taels. It takes about half a year for the restaurant to recover its capital, and it will be pure profit from now on.

The future is promising!

The sky in the twelfth lunar month has already entered the twenties. When the sky becomes overcast, the cold northwest wind is like a knife, and the snowflakes are boiling and flying all over the ground.

Su Ji is now managed by Shuang Ye and Qing Kui, and Wu Jiantong is in charge of the Huibin Building. Su Yujin does not have to worry about any of them. She is also afraid of the cold. On a day like this, she just sits in the room drinking tea and reading.

Book.

When I felt really free and panicked, I asked Ai Cao and Mama Liu to cut some fresh mutton back and make barbecue to eat.

On a small charcoal stove and an iron plate, put some marinated chicken wings on the edge and simmer slowly, rub some oil in the middle, add some garlic slices, put the thinly sliced ​​mutton slices on top, and wait until it changes color and is cooked.

Eat it directly over the charcoal stove, it is the most tender and delicious.

Reception Building
Chapter completed!