Teacher He of the Siheyuan

He Daqing bid farewell to Director Yang, and then wandered around several cafeterias.

The heads of other cafeterias know that He has succeeded in getting the position, and the director of the cafeteria without the adverb is very enthusiastic.

Either serving tea or handing water, I am afraid that Director He will think it is the remnant of Director Fan's previous dynasty.

"Director He worked hard to get one"

"Director He drinking tea"

"Director He, I have a cousin who is very suitable for you. I like you who are so mature and stable, and you are also a big cucumber."

Hearing this, He Daqing looked at the person who was speaking, his facial features were mediocre, his face was wrinkled, his hair was more white than black, and he looked like he was about to die.

This grandson is here to disgust me, you are older than my father, your cousin is probably not a yellow flower, but a yellow flower yesterday.

Don't talk about eating, you can't even look at it.

"What's the name of this master?" He asked politely.

"Hi Director He, my surname is Cao, my name is Cao Aman, and my cousin's name is Yang Junjun." Seeing that He Daqing was talking to him exclusively, the master teacher was very excited and immediately introduced himself.

Cao Aman was happy, "Cousin, you are pregnant, you can start a family before your 50th birthday."

He Daqing was even more upset when he heard that his surname was Cao.

"Master Cao, you care about my personal problems. I am very grateful, but you have to put more energy on your work. Today, the sanitation work in this cafeteria is entrusted to you. This is the trust of the organization in you. Do it well."

After He Daqing finished speaking, he left behind a bunch of astonished masters.

Next, he went to the financial office to get 500 yuan of purchase funds, and he didn't stay in the factory anymore, but went out of the factory so that the workers could eat pork.

Ride on my beloved bicycle, it will never be stuck in traffic!
He Daqing went all the way to the library, flipped through a few books, but found that there were few types, the printing was a bit rough, and there were few pictures, so he was not interested. He rode on the bike and went to the lake again.

Not far from the library, he was too lazy to lock the car and found a remote place to put the bike into the system space.

The lake covers a small area, and several pavilions have been built. The weather today is fine, the autumn is crisp and sunny, and many people are drying some clothes. He found a pavilion with fewer people.

He took out a handful of peanuts and melon seeds, and listened to the grey-haired old men and women next door chatting about their family's shortcoming. Seeing that they were full of energy and clean and tidy, they probably had some backgrounds at home.

An old lady said triumphantly, "My youngest son has been promoted again, and now he is an [-]th-level cadre. He is in charge of hundreds of people, but he is too busy to stay at home every day, and the subordinates cannot do without him."

"Tch, my grandson joined the army this year. He was recruited by the head of the regiment, and he might be the head of the regiment in the future."

An old man was not convinced, and moved out his promising junior.

The two old men began to fight, and He Daqing shook his head.

It was noon after the melon seeds were finished. I have been in Sijiu City for so long, and there is one thing I haven't done yet, so I will make up for it today.

Take out the bicycle and go straight to Quanjude. The roast duck here is a famous dish in Sijiu City. Many foreigners come to the capital for three things, visiting the Great Wall, going to the Grand Square, and finally eating roast duck.

He Daqing has always heard that the roast duck in later generations is not as authentic as it is now, so he walked into this restaurant with a long history driven by some curiosity.

"Hi, how many are you?" A waiter came up to receive him enthusiastically.

"A person, give me a duck, all sliced, burritos and sweet noodle sauce as usual, duck rack soup, by the way, don't charge extra for soup."

After He Daqing talked about his order, he suddenly asked another question.

"Well, there is no charge for the duck rack soup." The waiter was a little strange, and subconsciously replied, seeing that the customer had no other questions, he went to the back kitchen to inform him to place an order.

It's fine if you don't charge extra money, and the appearance of eating is not as ugly as it will be in the future.

You need to pay for the soup on the duck rack, you need to charge for the service, you need to charge for the sliced ​​duck, and you also need to charge for taking away the package.

He sat down and waited for the food to be served. The whole store was remodeled from an attic, retaining many wooden mortise and tenon techniques.

The first restaurant operating roast duck in Beijing began in the middle of the 19th century. A man named Yang Quanren learned a special way of roast duck from a retired imperial chef. The roast duck he made was particularly delicious, and his business grew bigger.He named his store "Quanjude".

Roast duck in Beijing is divided into two types: hanging oven and stewing oven. The stewing oven roast duck is represented by Bianyifang.The difference between a hanging furnace and a stewing furnace is that the hanging furnace uses an open flame, and the fuel is fruit wood, preferably jujube wood; the stewing furnace uses a dark fire, and the fuel is soft materials such as slats.

After a while, the Kung Fu Roast Duck was served. When you smell it lightly, a seductive aroma spreads out, and the whole duck is browned and crispy on the outside.

He Daqing’s presentation is pretty good. Wrapped with duck meat sweet noodle sauce and shredded green onion in a burrito, it is soft and tasty after one bite, not greasy or greasy, and a little aroma lingers in the mouth.

He reached out and called the waiter, "Your ducks are good, roast ten more ducks for me."

"Have you finished eating, and our ducks are not cheap?" The waiter was a little surprised. It is normal to order two or three ducks. This old man ordered eleven ducks at once, which is a bit arrogant.

"Hehe, go ahead and place an order, it's not bad, I'll pack it up and take it away"

The tyrannical Mr. He thinks the roast duck tastes good, so he orders more and puts it in the space, and it will be hot when he wants to eat it.

What does it mean to be particular? Tactical retreat.

That is, you can eat hot Beijing roast duck anytime, anywhere.

After taking a few more bites, a middle-aged man in chef's clothes came straight over.

"Hello, I heard that you appreciate my craftsmanship, so I ordered 11 ducks at once. Thank you for your kindness. This is a duck with a burning heart. You will also taste it."

Heh, it's interesting, not only didn't charge more money, but also gave me an extra dish.

He Daqing picked up a chopstick first, the duck heart tasted warm and the meat was tight, "That's right, your dish has been passed on, and it feels full and rich after one bite."

"Thank you for your recognition, please don't bother me any more"

The dish sent by the chef was recognized and returned.

He Daqing, who was not bothered, enjoyed the roast duck from the 60s, and finally drank up the duck rack soup.

When I came to the front desk to check out and took the roast duck and was about to leave, the waiter smiled and gave me a small ticket.

"Dear guest, thank you for approving Quanjude Roast Duck. This is the duck ticket that the chef asked me to give you. With the ticket, you can take away a roast duck in Quanjude"

He Daqing nodded, thinking that by ordering eleven roast ducks at once, he became a big customer of Quanjude, a VIP, and it was normal for him to give away meal coupons.

This is called retaining customers. Even if you don't eat the duck ticket yourself, it is still face-saving to give it away.

It's a pity that such a big hotel doesn't have any boxes, and there is no private beauty chef to provide high-end one-on-one service.

It can be seen that I still haven't realized the essence of the word service.