We're building a super chaebol in Hong Kong

"Boss, take a look and see what you'd like to eat." Sitting in the private room, Yang Chaoye very naturally picked up a menu and handed it to Su Cheng.

At this time, the restaurant owner hadn't even come up to the third floor yet.

Su Cheng nodded and took the menu, looking it over.

He had eaten quite a bit of Hakka cuisine, but he didn't know how big the differences were here.

Dongpo Preserved Vegetable Pork, Pengcheng Roasted Chicken, Gongming Roasted Goose, Songgang Waxed Duck, Sliced Longgang Three Yellow Chicken, Lower Sand Basin Dish, Shajing Oysters, Dongjiang Salt Baked Chicken, Guangming Pigeon, Dongjiang Stuffed Tofu, Dongjiang Dragon Clams, West Lake Fish in Vinegar Sauce, Eight Treasure Duck, Crucian Carp Fried Egg, Steamed Fuyong Blackhead Fish…

Su Cheng asked in surprise, "Pengcheng shouldn't be close to Dongjiang, right? How come several dishes start with Dongjiang, Dongpo, or West Lake?"

At this moment, the restaurant owner also came up. Hearing Su Cheng's question, he said with a smile, "Pengcheng is now under the jurisdiction of the Huiyang area, and the Huiyang area is famous for Dongjiang cuisine. So, I added a few famous dishes from the Huiyang area to our menu to give guests more choices."

After hearing this, Su Cheng immediately understood.

Although Dongjiang doesn't pass through Pengcheng, it passes through the Huiyang area. And now Pengcheng is still under the jurisdiction of the Huiyang area, so it's normal to have Dongjiang cuisine in Pengcheng.

However, he also noticed that the names of the Hakka dishes here seemed to be somewhat different from Meizhou Hakka cuisine.

He had eaten Meizhou Hakka cuisine in Hong Kong, and also Hong Kong local Hakka cuisine. The general cooking methods weren't very different, but there were still differences.

Of course, he wasn't a Hakka person and didn't know much about Hakka cuisine, but he liked to eat Hakka cuisine, and the taste suited him.

"Give me all of these signature dishes," Su Cheng said to the owner, pointing to a dozen recommended dishes.

Doing business means earning as much as possible. Business from a big boss like Yang Chaoye isn't common.

They usually entertain visiting government officials, and although the cooperation is stable, there isn't much profit.

Now the finances of various places aren't very good, and even for business trips or receptions, the reimbursement amount isn't very high.

But he can't afford to offend the government.

Therefore, the owner of this Hakka restaurant usually prefers to receive business people, especially the bosses of these foreign-funded enterprises from Hong Kong.

Because Pengcheng is next to Hong Kong, although Shekou is a bit to the west, some businessmen still come here to investigate occasionally in the past two years.

Su Cheng looked at Yang Chaoye and asked with a smile, "Director Yang, would you like to have a drink or two?"

They don't need to drive, so drinking won't affect them. As long as they don't drink too much and get drunk, it won't affect their work in the afternoon.

"I still have a lot of work to do in the afternoon. Boss, if you want to drink, how about we have some beer? Just one or two bottles will be fine," Yang Chaoye said.

After all, he studied in the United States when he was very young, and then stayed there. He's not very used to drinking domestic liquor, but he's more used to beer and red wine.

"Okay, then let's drink beer. Boss, what kind of beer do you have here?" Su Cheng turned to ask the restaurant owner.

As someone who lived in the 21st century, Su Cheng may not know how to drink liquor, or may not like to drink red wine, but he definitely knows how to drink beer.

After all, how can you do without beer when you go out for supper with friends?

"We have Five Rams Beer, Double Happiness Beer, and Baiyun Beer, these few beers produced in Yangcheng," the owner said, a little disappointed that Su Cheng and the others didn't plan to drink liquor or red wine, but he still introduced them.

Compared to domestic famous liquors and imported foreign red wines, beer is naturally the cheapest wine here.

"Then let's have two bottles of Five Rams Beer," Su Cheng said.

He didn't recognize these beers, so he just ordered one at random.

"Okay, boss," the restaurant owner wrote the beer down in his notebook.

Su Cheng looked at Ajiao next to him and continued to ask, "What kind of drinks do you have here?"

"We have Asia Sarsaparilla, Coca-Cola, Guangshi Pineapple Beer, and Kola Soda."

"What do you want to drink?" Su Cheng asked Ajiao.

"Boss, I want to drink Coca-Cola," Ajiao said.

As an American, she's naturally more used to drinking Coke.

"Okay, then add another bottle of Coke, that's all," Su Cheng said directly.

As for the bodyguards, Su Cheng didn't ask, nor did he need to ask.

When they followed him out, these bodyguards couldn't drink alcohol, otherwise it would only delay their work.

As for drinks, these bodyguards are very self-disciplined. Drinking drinks will only affect their training, so they usually don't drink drinks at all.

"Okay, please wait a moment, I'll go downstairs to place the order," the owner said happily, taking the notebook and walking out of the private room.

Su Cheng ordered a lot of dishes, which was a very extravagant meal, so their restaurant's revenue today was also very good.

But in fact, Su Cheng looked at the prices behind the names of these dishes, and immediately felt that eating here was really cost-effective.

The same dishes, if the prices were converted into Hong Kong dollars, would still be several times cheaper here.

Things here are indeed good and cheap.

A waiter came up to help them wash the bowls and chopsticks with hot water again and placed them in front of everyone.

In this era, having this service means that this restaurant's service is relatively good. No wonder the government leaders brought Yang Chaoye here to eat. This must have some prestige.

A dozen or twenty minutes later, some simple dishes began to be served.

Su Cheng and the others ate while waiting for the restaurant to serve the dishes.

Perhaps because there weren't many people eating at the restaurant today, and because they often dealt with entertaining guests, although the owner said that the speed of serving dishes might be relatively slow, it hadn't even been an hour before all the dishes were served.

Every time a dish was served, Su Cheng would taste it. If he encountered something delicious, he would eat more. And he also found that each dish in this restaurant was very generous in portion size.

"This restaurant is very good, Director Yang. Are you interested in acquiring it?" Su Cheng said with a smile.

He knew that Pengcheng would welcome many Hong Kong businessmen following the entry of their Su's Group, Hutchison Whampoa Group, and others.

This restaurant suits his taste, and it would be nice if this restaurant became his canteen when he came to Pengcheng.

Moreover, when more and more foreign capital comes in, this restaurant can expand its scale and form a chain in the future, which can also earn a lot of money.

(End of this chapter)