It’s really thanks to “Zhang Dashao”!

Under his guidance, Ning Weimin got soup stock noodles and old noodles one after another, all of which were amazing.

For the catering industry, it is a guaranteed tool to make money.

This undoubtedly further strengthened Ning Weimin's sense of expectation for the other two promises of "Zhang Dashao".

I believe that the menu compiled by "Zhang Dashao" must also be outstanding, and the person who introduces him must also be extraordinary.

It has to be said that Ning Weimin's intuition is quite correct.

What does it mean to be an expert? That means you never make mistakes.

A few days later, when the weekend came again, the menu handed over by "Zhang Dashao" really lived up to his expectations.

It gave Ning Weimin a new perspective and received a big surprise.

When it comes to the highlights of this menu, or its unique advantages, there are three main points.

First of all, the menu of "Zhang Dashao" is not like Beihai Fangshan or Tingli Restaurant.

The restaurant has a nice name and specializes in luxurious dishes. It is a feast for the eyes with delicacies from the mountains and sea.

I am afraid that the banquet and the names of the dishes are not impressive and unlucky.

The old man’s menu is almost based on the ingredients’ real names.

Therefore, the taste and ingredients are basically distinguishable, and it looks quite plain.

However, there are many dishes that should be fresh.

This was all something Ning Weimin had never known before, and it looked quite fresh.

Secondly, the menu ordered by the old man is not static, but changes according to the four seasons of spring, summer, autumn and winter.

At what time of the year, what should you eat, the combination of meat and vegetables, and the complementary meals.

This is not only good for people's appetite, but also good for people's health. It is quite scientific.

As for the production cost, the old man also made a distinction between high and low according to today's prices.

This gives customers one more choice, allowing them to be more frugal.

There is one last thing, and that is the word "whole".

This "complete" does not reflect the complete range of delicacies from mountains and seas, nor does it reflect the comprehensive range of various cooking techniques.

It is reflected in the complete program and categories of dishes.

The menu given by the old man is in addition to the dried fruits, fresh fruits, candied fruits, cold dishes, hot stir-fried dishes, large dishes, and pasta that are usually included in banquets.

Additional content related to tea drinks, tea food, hanging stove barbecue, fried goods, pastries, porridge, snacks, desserts, side dishes, and even special specialty foods has been added.

It can be said that the menu listed by the old man is the most comprehensive menu that Ning Weimin has ever seen in his life.

Although it is not a Manchu-Han banquet, in terms of the pomp that highlights the palace flavor and official seats, it is obviously better than the Manchu-Han banquet in ordinary people's concept.

For example, the summer banquet is in season.

The specific contents are as follows:

The first official seat (ten people)

Tea: Go to Fengxiang Tea

Four fresh fruits: peach, mare's milk grape, lychee, honeydew melon

Four candied fruits: candied white pear, candied ginkgo, dried melon strips, and dried apples

Four dried fruits: walnut sticky, pine nut sticky, honey hazelnut, cream almond

Four kinds of pastries on the table: Jade Dew Frost, Rose Cake, Pea Yellow, Aiwowo

Four cold meat dishes: roasted mutton, mixed shrimp loin, minced garlic white meat, mustard duck feet

Four side dishes: eight-treasure vegetables, dried orchid beans, hundred-flower chicken jelly, vegetarian eggs

Four Stir-fried Dishes: It's Like Honey, Soft Fried Sweet and Sour Pork, Fried Squid, Jade Bamboo Shoots and Bracken

Four Seas: braised shark's fin, (braised bowl with main course: braised fish maw, braised fish bones) clear jasmine soup (bowl with main course: braised duck tongue, braised chestnuts), rock sugar bird's nest (bowl with main course: steamed lotus seeds,

Peach soup), crab roe (braised bowl with main course: fish fillet, sea cucumber)

Two snacks: fried banana, sour soup

(Note: Si Dahai adds two dim sum dishes, which can be replaced with the same-grade Desheng Bao and Su Plate, or a set of roast duck in a hanging oven and a boiled suckling pig)

Four meals: fried camel hump shreds, boiled three slices, sweet and sour cherry meat, mussels and shrimp soup

There are also porridge and rice served with the meal: lotus leaf porridge, glutinous rice porridge, soy milk porridge, mung bean porridge, and ten kinds of porridge and fruit, you can choose from

Dessert: almond tofu, dried fruit, optional

Say goodbye to fragrant tea

The second official seat (ten people)

Tea: Go to Fengxiang Tea

Four fresh fruits: banana, grape, longan, watermelon

Four candied fruits: candied green plums, candied dates, preserved peaches, and dried apples

Four dried fruits: peanut sticky, pine nut candy, strange-flavored beans, fried almonds

There are four kinds of cakes on the table: Jade Dew Frost, Mung Bean Cake, Poria Cake, and Suye Pastry.

Four cold meats: white chopped chicken, fried jade spring sticks, cold red scallops, and fish jelly

Four side dishes: eight-treasure vegetables, cucumber with shrimp oil, cherry blossoms, and kimchi

Four stir-fried dishes: Sautéed diced duck, golden meat, braised fish fillet, stir-fried fresh mushrooms

Four Seas: fish maw with milk, (braised bowl with main course: braised water chestnuts, braised kudzu rice), tuberose jade soup (served with main course: braised lily, braised loofah), crabmeat and sea cucumber (served with main course: braised bowl:

Braised diced shrimps, braised dried razor clams), peach blossom pan (braised bowl with main course: candied plums, candied yam)

Two snacks: fried spring rolls, mixed with sprinkles.

(Note: Si Dahai adds two dim sum dishes, which can be replaced with the same-grade Desheng Bao plus sous vide dish, or a set of hanging oven roast duck, one roast chicken with pine needles, and two roast pigeons)

Four meals: Su Zao pork elbow, tile fish, Bazhen tofu, winter melon and silzan

There are also porridge and rice served with the meal: lotus leaf porridge, mung bean porridge, and six types of porridge and fruit, you can choose from

Dessert after meal: Ninaizhi cheese, dried fruits, optional

Say goodbye to fragrant tea

The third table (for ten people)

Four cold meats: glutinous rice and lotus root, ginger sauce steak, five-spice quail egg, shredded chicken mixed with cucumber

Four side dishes: shredded spicy cabbage, mustard sticks, milk melon, golden cake

Four stir-fried dishes: smooth pork tenderloin, fried fish fillet, fried eight pieces, stir-fried three delicacies

Four Seas: Braised Pork in Vinegar, Grilled Prawns, Peach Blossom Pan, Jade Soup

Four types of pastries: donkey rolling, kidney bean rolls, wishful rolls, and jelly cakes

(Note: Si Dahai adds two dim sum dishes, which can be replaced with the same-grade Desheng Bao plus Su plate, or a set of hanging oven roast duck and a pine needle roast chicken)

There are also four types of porridge and rice available with the meal: lotus leaf porridge, mung bean porridge, and porridge and fruit, you can choose from four varieties

Dessert: Assorted watermelon cups

I have to admit that even if I just look at this summer menu, I can already appreciate the advantages analyzed earlier.

Let me start by saying that this level is distinct.

From the names of the dishes, you can clearly see the changes and differences in the quality of the dishes at each level.

Moreover, among the three levels of banquets, only the lowest level of casual banquets can match the number of dishes and the program of Fangshan Restaurant and Tingli Restaurant.

The advantage of this is that, first, it makes it easier for customers to make choices based on their own needs.

Second, it also means that if you really want to sell the official seats, the price will at least double as the casual seats.

Even if the unit price of Ning Weimin's dishes is lower, the price of an official table can easily exceed that of Fangshan Restaurant and Tingli Restaurant.

What's more, there is an important difference between official seats and casual seats that needs no explanation.

It’s just that the portions of the dishes served at the official banquet are small, so one person can only try one bite. Otherwise, there will definitely be too many dishes to finish.

This means that, excluding rare ingredients, the cost of an official banquet is actually not much higher than that of a casual banquet.

This is very convenient for making huge profits, which is exactly what Ning Weimin wants.

In addition, judging from the content of the dishes, such a menu is quite attractive.

There are no auspicious dish names like "Phoenix wearing golden clothes", "Phoenix lying on its nest", "Songs and cranes prolonging the year", etc. Instead, you can intuitively see the ingredients and combinations of the dishes.

Originally, people had little appetite in summer because of the hot weather.
To be continued...