National Tide 1980

There are complaints on the lips, dissatisfaction on the face, and complaints in the heart, but after all, kindness is hard to reject.

Yan Hong and Chi Guowei still had a drink with these factory directors and secretaries.

Their banquet finally showed a happy and harmonious scene.

If they can abandon their prejudices and change their attitudes, they can enjoy delicious food with everyone, drink wine and chat about relaxed topics in a friendly and equal manner.

On this day, the two of them can live a good life like others, and they may not gain anything.

It's a pity that people are limited, and it is difficult for people to know their own stupidity.

Once a person gets into a corner, it is even more difficult to get out.

Under an invisible pattern, these two people were completely unrepentant and still couldn't recognize their own worth.

He just continued to dive in the direction of self-humiliation.

This cannot but be said to be their tragedy.

Soon, as everyone was eating with chopsticks with great interest, only the skeleton of the fish was removed from the plate.

Then four hot dishes were served in a timely manner - fried diced duck in soy sauce, stir-fried squid, stir-fried fresh mushrooms, and jade bamboo shoots and bracken.

Yan Hong and Chi Guowei started the mode of playing experts again, criticizing these dishes without scruples, and picking bones in the eggs.

They first despised the ingredients used in these dishes as being too ordinary, saying that "Tan Gong" was too stingy and used home-cooked dishes to fool people.

Then I criticized these dishes that the color was not bright enough, and even the gravy was not thick enough. They were really amateurish.

Even the simple name of the "Tan Gong" dish has become a crime in their mouths.

According to their opinion, "Tan Gong" is uneducated and has too low a level of proficiency, yet he is so straightforward.

I don't know how to name these dishes cleverly and change them into nice and auspicious words to win the favor of the guests.

Far less elegant, high-end, wealthy and peaceful than the other two.

But as they ate like gluttons, they avoided talking about the taste of these dishes.

The two men's virtues of pretending to be ignorant and taking ignorance as their personality are very similar to the trolls who made malicious complaints on the Internet thirty years later, and the European and American politicians who used double standards to measure the republic.

This also made other guests at the same table feel embarrassed and speechless.

Because frankly speaking, these two big managers are the real laymen.

The few things they complained about were completely wrong, except that the food was not bright enough, which was indeed a flaw.

You must know that these four stir-fried dishes are all delicate dishes specially prepared for hot eating with wine.

Even though the ingredients are not expensive, except for the bracken, they are all ordinary ingredients, but they are the ones that the chef pays the most attention to. If the skill is poor, it will not taste good.

For example, fried squid and diced duck will become hard and tasteless if fried for a long time.

Fry fresh mushrooms for a while, and the water will be dispersed, leaving only the fiber.

When frying bamboo shoots, if the heat is not enough, they will become raw and difficult to bite.

What's more, as far as the cooking technique of "stir-frying" is concerned, it must have both the tenderness of steaming and the aroma of frying to be considered up to standard.

If there is no deep-fried aroma or the seasonings are overcooked, the stir-fried dishes are not up to the standard of "fried".

In fact, it is precisely because he understands the high technical content of several hot stir-fries that Ning Weimin specially appointed Master Chang Jing to be fully responsible for this aspect.

Not only are the eldest and most experienced chefs under Master Pang cooking in the back kitchen.

Moreover, according to the instructions of "Zhang Dashao", the extremely oil-consuming "raw and stir-fried" method was adopted in the "Yangxin Palace Imperial Kitchen" of the Qing Dynasty.

It is a dish that requires almost half a pot of boiling oil and only requires two flips to stir-fry. Not only does it take a short time, it is fast, there is less soup, and it is very fresh and tender.

To be honest, although the cooking skills of these canteen chefs are only sixty-five at most, they are still not able to keep the dishes fresh and fresh like chef Chang Jing or "Zhang Dashao".

But this kind of real ingredients and real "raw and stir-fried" method can definitely allow diners to taste the original and fresh taste of the ingredients.

The advantage in terms of taste is quite obvious, but from this aspect, it is much better than those hot dishes stir-fried with thickening method in ordinary restaurants.

At least the problem of "improper fiber synthesis" is avoided, and the problem of half a plate of gravy will never occur.

Therefore, even if these dishes are not very expensive, they are not as beautiful as the dishes stir-fried using the thickening method.

The entrance is extremely useful and makes many people feel surprised. It is difficult not to appreciate it.

Even because what people order the most when going out to restaurants on weekdays is stir-fried dishes like this, it can be said that the level of cooking is judged.

After everyone communicated, the consensus was that they didn’t expect stir-fried vegetables to be so delicious.

This kind of dish is called "restaurant cuisine" and cannot be cooked at home.

This is a very special way of complimenting people in this era. At this time, people did not take private kitchen cooking seriously.

So, I listened to the compliments and positive comments scattered from the seats behind me.

This made the factory directors and secretaries sitting at the table with Yan Hong and Chi Guowei very awkward.

It would be a shame if he agreed with Yan Hong and Chi Guowei. He was telling lies with his eyes open.

And it wouldn't be shameful for the waiter who was serving their table with a smile to hear it. He might even spread it to Ning Weimin's ears.

But if you don't agree, the two people in front of you are not happy and will probably hold grudges.

Doesn’t this mean that we are no longer human inside and out? Just tell me how difficult this is!

So everyone has no choice but to bite the bullet and respond hesitantly with modal particles.

All of a sudden, almost everyone at the table became Xu Shu who had entered Cao Ying.

So it is logical that in everyone's mind, these two managers who "eat their mother, drink their mother, and scold their mother while holding the bowl and chopsticks" were marked with failing marks.

Of course, Yan Hong and Chi Guowei would not know that they had become a nuisance in the eyes of others.

And the direction of their attention at this time is not on these people at the same table.

Ganqing saw that some people had already begun to sit around and toast, and they all started to think about it, thinking that they should show their faces in front of the leader.

This is normal. How could people with such a big heart like them put aside their fame and wealth?

In order to have a great future for yourself, you must create opportunities even if there are no opportunities.

So soon, the two of them were holding wine glasses and bottles, rushing to join the banquet.

For fear of falling behind the other party and losing competitive advantage.

Their move undoubtedly made the factory directors and secretaries sitting with them feel delighted and felt a sense of relief that was close to relief.

As a result, everyone's conversation and behavior finally returned to normal, and they resumed drinking and talking.

But it is a pity that this period of pleasure did not last long. In just ten minutes, the two gods of plague came back again.

And with a look of displeasure on his face and muttering complaints, he once again ruined the good atmosphere and interrupted everyone's continuation of the exciting topic.

Obviously, their drill camp just didn't seem to be going well, and the dejected look on their faces fully explained the problem.

So the next four main dishes and eight stew bowls served on the table became props for these two people to vent their emotions.

They lashed out, blaming "Tan Gong" for being too stingy and only giving them sea cucumbers, chicken soup, crab roe and shrimps.

There are not even precious materials such as bear paws, leopard meat, shark fins, bird's nests, turtle belly, and anchovies.

He also said that such a banquet looked like a poor disciple of the Eight Banners. There could be a table full of pickles but not many delicacies.

It's said to be exquisite, but actually it's just makeshift, extremely shabby, and too cheap.

As for these seafood dishes, because of the special soup method, the taste is far richer and purer than those made elsewhere.

As well as two rare flower and fruit dishes, they present unique elegance and interest, with refreshing flavors that suit the occasion.

But they were completely ignored by them.

You can imagine how disgusting these mean words that are inconsistent with the facts are.

The most shocking thing was that the factory director and secretary who was sitting at the table was completely turned off by the prejudices displayed by the two of them in their high-pitched talk.

But they themselves did not hesitate to take off their chopsticks and ate with critical enjoyment!

Whether it was the sea cucumber and crab roe that they looked down upon, or the clear soup of jasmine and peach blossom, they all stuffed it into their mouths.

This is not only a great irony, but also an incredible absurdity.

In short, these two people's nonsense, malicious and selective remarks have reached the essence of "as long as you are not embarrassed, others will be embarrassed", which is quite close to the realm of "people who have no shame are invincible in the world".

But having said that, things will be reversed if they are extreme, and words will be lost if they are too many.

Yan Hong and Chi Guowei never imagined that their reckless "throwing off" would turn into a trap set by themselves in the face of real strength.

As a result, they completely humiliated themselves and turned into ridiculous clowns in public.

After Ganqing had served two dim sum dishes, the waiter at "Tan Palace" began to bring out the food from the back kitchen.

The first dish presented first is particularly mysterious.

Each table is served by two waiters.

The tray held by the person in front was covered with a large shiny stainless steel plate.

Another person following behind held ten bowls of rice on a tray.

When the waiter in front brought the big plate to the table, the waiter holding the rice was also busy.

Without asking the guests' opinions at all, a bowl of rice was placed in front of each person.

Even if the guest refuses, stick to it.

The waiter actually claimed that this was a necessary accompaniment to the dish, otherwise the dish would be unpalatable.

This posture naturally made many guests curious, so many people eagerly asked for details.

Don't tell me, it really lived up to expectations.

The waiters at almost every table politely revealed the mystery to the guests while opening the lid, which sounded quite exciting.

"The raw materials of this dish are very precious. It is one of the eight delicacies of ancient Yibei. It is also an indispensable delicacy in the Mongolian mare's milk feast. It has the functions of reducing wind, activating blood circulation, reducing swelling and moisturizing dryness."

Yes, humps are indeed precious.

This thing has become a rare delicacy in my country's traditional recipes since the Tang Dynasty, ranking among the "Eight Treasures".

Why?

Because that is the camel's nutrient storage, connected to the back muscles, and composed of nutrient-rich gelatinous fat.

The meat is delicate, plump and plump, so it is easy to eat without getting angry.

What's more, there are very few camels today. There is no comparison between the current and ancient times when camels were commonly raised as a means of transportation, which makes this food even more rare.

In fact, almost no one here has ever tasted it.

So when everyone heard that it was real delicacies from mountains and seas, they became more and more excited.

Everyone stretched their necks, widened their eyes, and stared at the waiter as he slowly removed the stainless steel lid, wanting to take a good look at this rare treasure.

But to be honest, when I actually saw it, I was a little disappointed that it was not as good as the famous one.

Because there is a big gap between the real thing and what everyone imagined.

Under the lid, what was placed on the plate was just some brown, soft, and oily shredded pork.

The only special thing is that these shredded meats are small in number and long in length.

From a visual inspection, these shreds of meat are as thick as a five-year-old's little finger, but each shred is twenty centimeters long.

If calculated on a per-capita basis, each person would probably be able to get one or two pieces.

At the same time, the waiter finally reported the real name of the dish - "Stir-fried camel hump shreds".