If you want to promote briquettes in Yingtian City, you can only let the distinguished family be the first to discover the benefits of briquettes.
Anyway, the family is not short of money.
For them, being able to keep warm in winter is the most important thing.
And seeing that noble families are using briquettes, those well-off families will naturally follow suit.
By then, if more people buy briquettes, the cost of each briquette will naturally come down.
After all, the cost is certain. If more briquettes are sold, the cost allocated to each briquette will also be less.
By then, the price of briquettes will naturally drop.
By then, perhaps the price of briquettes will drop even lower than that of charcoal.
By then, briquettes will be able to enter the homes of ordinary people by virtue of their price advantages.
This is Hu Changan’s current strategy for promoting briquettes.
Of course, the first step is to use the advantages of hot pot restaurants to promote honeycomb briquettes to the noble families in Yingtian City.
Hu Changan believed that if they heard that they could have a bite of crisp, fresh vegetables in winter, those wealthy families would be happy to pay for it.
What's more, Hu Changan's place is not just about vegetables.
In order to open a hotpot restaurant, Hu Changan hired a chef from Yingtian City who specializes in Sichuan cuisine with a high salary.
However, the Sichuan cuisine at this time only contained Sichuan peppercorns and no chili peppers.
It can be said that the current Sichuan cuisine is only spicy but not spicy.
After all, historically, chili peppers were not introduced to China until the late Ming and early Qing dynasties.
So now, the people of Ming Dynasty don’t know what spiciness is.
What Hu Changan wanted to do was to introduce spiciness into the diets of the Ming Dynasty people!
This spiciness was widely sought after by people from both north and south in later generations. Hu Changan felt that spiciness could also shine in the Ming Dynasty!
For this reason, Hu Changan specially redeemed 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 was already winter, Hu Changan naturally planted the peppers in the greenhouse.
The tiny pepper seedlings flutter in the wind, which is particularly attractive.
Hu Changan planted half of the peppers exchanged from the system in the ground.
For the other half, Hu Changan plans to cook directly in a hot pot restaurant.
Hu Changan tasted it before and found that the spiciness of the chili produced by this system was quite strong.
For these Ming Dynasty people who had never been exposed to spicy food, Hu Changan felt that just one or two chili peppers in each pot should be enough.
The peppers exchanged by the system were just enough for Hu Changan to survive this winter.
The next step is to work with the chef to develop new Sichuan cuisine.
On this day, Hu Changan invited the highly paid chef to the hot pot restaurant's back chef, and planned to work with the chef to develop the hot pot restaurant's main dish.
As soon as he entered the kitchen, the chef was stunned.
He spent the first half of his life in different kitchens.
But this was the first time he saw such a clean and tidy kitchen!
In the public's mind, kitchens have always been dirty and messy.
This impression is indeed true.
After all, in Ming Dynasty, there was no awareness of health management.
As long as the environment is just passable, no one cares about the cleanliness of the kitchen.
Even the chef himself is used to dirty and messy kitchen environments.
But what did he see now?
Pots and pans are neatly arranged on the table.
From top to bottom, there is no place that is not clean.
When the chef saw this, he couldn't help but be deeply moved.
Unexpectedly, this employer provided him with such a clean and tidy working environment!
This owner is really good!
Hu Changan saw the chef's moved eyes and nodded with satisfaction.
Although no one realizes the importance of food hygiene yet, 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 can diners eat with peace of mind, but employees can also be in a good mood.
Seeing that the chef had almost adapted to the environment, Hu Changan smiled and asked the chef: "I wonder if you have any special dishes? Remember, it must be from Sichuan and Sichuan."
After hearing this, the chef quickly said confidently: "When I return to my employer, I am very good at this Sichuan cuisine."
"There is no dish from Sichuan that I can't cook."
"Let me give you some dish names first, boss. Do you want me to do what you want me to do?"
"I can cook brown sugar glutinous rice cake, boiled fish, stinky tofu, steamed beef with rice flour..."
The chef is very confident.
After all, he has been growing up in Sichuan since he was a child, and his family has always been a cook.
He knows Sichuan cuisine well.
If it weren't for the war in the late Yuan Dynasty, he would never have come to Yingtian City.
In Yingtian City, the chef has been cooking for more than ten years.
It can be said that he not only understands the tastes of Bashu, but also the tastes of the local people in Yingtian.
The dishes cooked by him not only have the authentic Bashu flavor, but are also appropriately adjusted to suit the tastes of the people in Tiancheng.
It can be said that he is definitely the leader of Bashu cuisine in Yingtian City.
After hearing this, Hu Changan also smiled slightly.
Yes, it seems that this chef knows a lot of dishes and his money is well spent!
Hu Changan thought for a moment and said to the chef: "How about you cook a brown sugar glutinous rice cake and boiled fish and try it first."
In hot pot restaurants in previous lives, brown sugar glutinous rice cake was definitely a frequent guest on the dining table.
Hu Changan definitely wants to put this dish 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 hot pot bottom is actually not much different from the method of making boiled fish.
Hu Changan wanted to get a glimpse of what Sichuan cuisine tastes like these days through the dish of boiled fish.
"Good boss." The chef picked up the pot and was eager to try it.
However, looking at Hu Changan standing aside, the chef was in trouble: "Master, I wonder if you need to go further. I'll just cook it and bring it to the front hall."
Most of the literati in the Ming Dynasty followed the teachings of Master Confucius that gentlemen cook far away and almost never cooked.
The chef saw that Hu Changan was dressed like a young man from an aristocratic family, so he naturally took it for granted that Hu Changan didn't know how to cook.
So, the chef kindly reminded Hu Changan.
It would be bad if the owner was smelled by the fumes.
However, Hu Changan rejected the chef's proposal: "It's okay, I just stand here and take a look, you don't have to worry about me."
As a self-sufficient homebody in his previous life, Hu Changan is naturally no stranger to cooking.
What's more, Hu Changan also wanted to see up close how Sichuan cuisine in the Ming Dynasty was cooked.
