Chapter 386: Excavating the wine cellar and preparing for the reconstruction and expansion project
In Space No. 4, Li Youran was wearing a single vest, barefoot, with his trouser legs rolled up, holding a pickaxe, and was digging on the slope. Large chunks of yellow-brown soil fell down, along with flying debris and dust.
The strong muscles bulged on his upper body and arms, and his skin was wheat-colored, indicating that he was in good physical condition.
If other people saw this scene, they would definitely be shocked. The young and promising boss Li actually works like a farmer.
Li Youran put the pick aside, replaced it with a shovel, and shoveled the piled soil into a large bamboo basket. After filling it, he tapped it a few times, and then said to Ang Ang who was walking nearby:
"Angang, come and do some work, dump the soil over there."
He then pointed to a low-lying area on the other side.
Ang Ang is worthy of the title of space worker model. He raised his head and called out, then ran over, lowered his head and picked up the handle of the bamboo basket in his mouth. He ran to the low-lying area according to the instructions, tilted his head, flipped the bamboo basket, and emptied it.
He ran back with it in his mouth.
He put down the empty basket, picked up another full one and ran again.
"Good job, that's all."
"Next time, wait for the new wine to come out. Oh, it's the good stuff I gave you last time. As a reward, you drink a catty. Forget it, it's still six taels. It won't be fun to become an alcoholic."
After all, model workers cannot just be spiritual encouragement. Even in the real society, in addition to honor, those national-level model workers are also promoted and assigned housing, which can be said to be both fame and fortune.
Li Youran immediately offered material rewards to make Comrade Ang Ang feel more at ease in his work.
In addition, it is estimated that this guy is greedy for wine because of the alcohol. As for the new aged wine, 80% of the aroma and taste cannot be distinguished. Besides, it is too wasteful to use cellar aging. He secretly thought in his mind.
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Ang Ang heard it clearly, shook his head and swung his tail excitedly, and worked even more energetically.
After going back and forth in this way for many times, the mound gradually leveled off, and Li Youran continued the excavation work.
After a while, he stopped the pickaxe, wiped the sweat from his forehead and face with the towel hanging around his neck, then leaned on the handle of the pickaxe and looked at the new soil scattered on the slope.
Before the Spring Festival, Chef Liu and his staff made four large jars of rice wine, each jar weighing about fifty kilograms. After sealing the jars, he brought them all into the space.
To this end, he specially dug a larger wine cellar on the slope to accommodate the four jars of rice wine. To facilitate the distinction, he named this wine cellar No. 1 wine cellar.
As for the two small wine cellars used in the experiment, they have been landfilled. After all, the capacity is too small and of little practical value. The two small jars of rice wine previously were also moved to the No. 1 wine cellar for further storage.
After the Chinese New Year, the winemaking master that Chef Liu hired also officially started work. This master's name is Liang Zhiqing. He is in his forties and comes from the suburbs of Tianhai. He has more than 20 years of experience in winemaking.
Master Liang directly took over the small yard on Baifang Road in Nancheng. Baozi Pu also assigned two young waiters to be his assistants. The wine shop was placed under the management of Baozi Pu's kitchen, which means that Master Liang's direct boss is still Uncle Qi.
Since all kinds of equipment and raw materials have been prepared by Chef Liu in advance, the small winery started working as soon as the staff arrived.
According to the news returned, the wine making work is going very smoothly and the first batch of rice wine will be out soon. So Li Youran seizes the time to start digging the new No. 2 and No. 3 wine cellars.
Due to my limited personal ability, I was unable to build a large wine cellar. After some consideration, I finally settled on a height of about 1.8 meters and an area of five or six square meters in the cave.
The yellow-brown soil in Plot No. 4 is relatively compact and has low sand content. It is still very suitable for digging a wine cellar. In addition, just in case, wooden pillars must be added to support the hole to prevent collapse accidents.
Relying on strength beyond ordinary people and Angang's help, Li Youran worked continuously for more than two hours and finally completed the excavation of the No. 2 wine cellar.
After setting up the support, he put down the tools in his hands. He felt that his arms, waist and legs were a little sore. This purely physical work was really not easy.
As for the No. 3 wine cellar, let’s talk about it later. It is estimated that the output of a small winery is limited at one time, and the current one is enough.
He was very energetic and was jumping and playing not far away. He didn't look tired at all. His whole body was shaking from time to time, and the loose soil attached to his fur was scattered.
"Ang Ang, it's time to finish the work. Let's go to the water and wash up." Li Youran shouted to Ang Ang, then turned and walked towards the exit No. 4.
When passing by the mushroom patch, he stopped.
After this period of reproduction, the matsutake family has developed and grown. At a glance, large and small gray-white round-headed caps are covered in a large area. It is estimated that there must be two or three hundred of them. Of course, the original matsutake
The patriarch is still very eye-catching, because the largest among his descendants is only half his height.
Space matsutake has begun to be supplied in batches to private restaurants, and various dishes made with it as raw materials have been served at Class A and VIP banquets. They have been warmly welcomed by diners and have become the two most famous dishes in private restaurants along with anchovies.
Signature ingredients.
After cleaning, changing clothes, and exiting the space, it was already past three o'clock in the afternoon. Li Youran straightened his clothes, walked out of the bedroom, went downstairs, and came to the office from the backyard of Baozi Shop.
Not long after entering the house, Aunt Qi came over and told her about the expansion construction of Baozi Shop.
"Aunt Qi, sit down and speak slowly." Li Youran greeted and then sat on the sofa.
Aunt Qi took out a few blueprints and laid them out on the coffee table. These were the formal architectural construction drawings completed by the design.
The large-scale expansion and renovation plan was approved years ago. The specific details have been negotiated with the design office after repeated deliberation, and now they are basically finalized.
Aunt Qi told him that Fatty Luo introduced another construction team. Although the scale was not large, it was said that the construction level was good and the price was affordable. She and Gu Weiwei contacted the head of the construction team twice, and the other party expressed his willingness to take over.
For this job, after negotiation, the project quotation was reduced from 500,000 to 420,000, including miscellaneous projects such as civil engineering, water, electricity, and heating.
Since it is early March and the Spring Festival has not long passed, the construction team has no other tasks yet and can select the best master workers to concentrate on completing the Baozi Shop renovation and expansion project.
Li Youran nodded. Since it was Fatty Luo who introduced it, it is estimated that the level will not be too bad, at least it will not turn into a shoddy project. When the time comes, I will send someone to keep an eye on it, and maybe even the construction supervision will be omitted.
As for the price of 420,000, I don’t think it is too expensive. After all, I heard that the current increase in labor costs on construction sites is quite significant.
"That's it for the construction team and the price. Once the contract is signed, we have to hurry up and apply for the construction permit." Li Youran settled the matter directly.
Next, the two began to discuss the construction sequence and business arrangements during the construction period.
The structure of Baozipu North Store is relatively simple, so we start from there. The scaffolding on one side of the door must be fully enclosed, leaving a doorway for customers to enter and exit.
During construction, noisy work should be staggered during peak dining hours to minimize the impact on customers. Of course, service staff should be able to explain clearly to customers at any time and the significance of the renovation of the bun shop.
In addition, the construction site at that time will definitely be very busy due to the mixture of various people. The managers of Baozipu must take responsibility, strengthen management and supervision, avoid public security incidents, and successfully get through this extraordinary period. (To be continued.
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