pertwk Chapter 76 New Ways to Eat Green Peppers
Chapter 76 New Ways to Eat Green Peppers
When Xu Liang brought Sun Zhonglei back to the small restaurant from Uncle Ding's house.
As soon as I returned to the small restaurant, the sun was already high in the sky, casting its rays on the road and making the entire coal-mining section of the street scorching hot.
As soon as you push open the glass door of the restaurant, an irresistible aroma of roasted potatoes wafts out.
The aroma of roasted meat seeped into the body through the nasal cavity.
Xu Liang's small restaurant was still packed, with all four square tables pushed together occupied.
Even the two small tables temporarily set up at the entrance were full of diners waiting to eat crispy rice.
The sounds of a group of diners talking, along with the clinking of bowls and chopsticks as they ate, vibrated in the air of Xu Liang's small restaurant. Afterward, the iron pot in the kitchen heated up to a red-hot temperature.
This created the most vibrant and lively atmosphere.
When Xu Liang first opened his small restaurant, they were from completely different worlds.
Aunt Lu was standing guard in front of the stove in the back kitchen, her eyes fixed on the cast iron pot on the stove. Every now and then, she would gently move the gap at the mouth of the pot with the long-handled iron ladle in her hand, controlling the heat.
She had long since memorized Xu Liang's instructions on making potato rice crust, knowing exactly when to add the ingredients, when to turn the heat down, and when to simmer to lock in the aroma—everything was done flawlessly.
Sometimes, you don't need to worry about anything at all.
Sun Zhonglei had just settled things at Uncle Ding's house and was still a bit warm from the outdoor heat when he entered the room. He grabbed a rag from the table and started cleaning up the dishes the diners had just finished eating.
He didn't waste a single moment wiping the table, setting the table, or pouring tea for the newly seated guests.
He knew perfectly well that the small restaurant's business was now entirely dependent on this potato rice crust.
Basically, this flow of customers is hard-won.
Xu Liang leaned against the door frame, his gaze calmly sweeping over every corner of the store.
Almost every diner at the table had a bowl of steaming hot potato rice in front of them.
The golden, crispy rice crust clung to the bottom of the jar, its edges slightly curled up.
The rice in the middle is soaked with the juice of the potatoes, making it oily, soft, and sticky, with each grain distinct.
The small potatoes from Tongchuan, placed on top, were braised until they were soft, powdery, and melted in your mouth with a gentle poke of chopsticks.
The smooth texture spreads in your mouth, paired with complimentary homemade chopped chili peppers and refreshing pickled radishes.
A mouthful of rice and a side dish—simple food, yet it can make you feel completely satisfied.
Xu Liang could still hear the diners' praises, even more lively than in the morning.
"I'm definitely going to eat at Boss Xu's crispy rice every day; I could come every day and never get tired of it!"
"Other restaurants' rice is either undercooked or dry and hard, but this place, cooked in this tin pot, makes it so fragrant that you could eat two bowls straight away!"
"The key is these potatoes. The texture is amazing. They're soft and powdery without being dry, and they're even more satisfying than meat. My kids ask for them every meal."
"I can't find another restaurant on the whole old street that can make this taste. Boss Xu is really talented."
Hearing these heartfelt praises, Xu Liang's lips curved slightly.
From the moment I first arrived in the town, I was ostracized and exploited by Director Feng of the factory, and life was incredibly difficult.
Later, they developed fried potatoes and mashed potatoes as snacks.
It became an overnight sensation, securing a steady stream of customers.
Now, they even customize exclusive tin cans to make unique potato rice crusts.
This directly propelled the small restaurant to the top of the town's popularity and reputation.
He held the Tongchuan selenium-rich potato in his hand, a trump card that no one could take away from him.
This is because Xu Liang has recipes and experience from over a decade of deep cultivation in the catering industry in his previous life, as well as standardized food preparation processes and affordable pricing.
It has long been worlds apart from the newly opened restaurants in those small towns.
Not to mention, he had already paved the way out.
Sun Zhonglei has been visiting all the noodle shops in town these past few days.
There are also snack stalls and home-style restaurants, and all the merchants who are willing to cooperate in distributing Tongchuan potatoes are registered.
Once the time is right, we can fully expand the potato supply channels.
At that time, the small restaurant will have a stable cash flow.
Potato distribution is a long-term passive income stream, with one main channel and one secondary channel operating in parallel.
The future will only become more stable, and there is no need to worry about the road ahead being bumpy.
Just as Xu Liang was quietly sorting out his plans, his gaze swept over the vegetable stalls on the street.
At that moment, shouts drifted on the wind.
Brother Wang, who often delivers vegetables, stopped his old bicycle in front of the restaurant.
The two large bamboo baskets in the back of the car were piled high with fresh vegetables that had just been brought from the base, still glistening with the morning dew.
However, it looks exceptionally fresh.
"Boss Xu! Our new stock has arrived. Would you like to order some more?"
Brother Wang wiped the sweat from his forehead and smiled as he lifted the burlap lining on the bamboo basket.
"They were all picked this morning: thin-skinned green peppers, long peppers, tender greens, and water radishes. Everything is fresh, and the prices are still the same. I'll give you the best deal."
Xu Liang's gaze immediately fell on the bamboo basket.
It's currently the season of transition from spring to summer, and vegetable gardens in the rural areas of Sichuan and Chongqing are entering their harvest season, with large quantities of local green peppers hitting the market.
This type of green pepper is not the kind with thick skin and bland flavor that you find on the market; it has thin skin, tender flesh, and a mild spiciness.
It also carries a label of being purely natural and pollution-free.
Whether stir-fried, cold-dressed, pan-fried, or braised, green peppers can bring out their spiciness to the fullest.
It is an indispensable seasonal vegetable on the dining tables of people in Sichuan and Chongqing.
In the restaurants of this small town, green peppers are always the same three dishes, no matter where you eat.
Stir-fried green peppers with pork, stir-fried green peppers with eggs, and stir-fried tiger-skin green peppers.
The methods are all the same, and the seasonings are completely unoriginal.
The diners were already tired of the food.
Furthermore, even someone like Aunt Lu, who has cooked home-style dishes her whole life, feels that green peppers can only be stir-fried with meat and there are no other ways to cook them.
But Xu Liang is different.
In his past life, he had seen all over the country, in all sorts of restaurants, and witnessed countless chefs transforming ordinary ingredients into amazing authentic dishes.
He can transform green peppers, a readily available and inexpensive seasonal vegetable, into more than a dozen different ways of cooking them.
There are refreshing cold dishes to cut through the greasiness, and hot stir-fries that are perfect with rice and satisfying to the craving.
There are also some steamed dishes suitable for all ages, as well as stir-fries that cater to those who prefer strong flavors.
They are all authentic Sichuan and Chongqing flavors, easy to make, quick to serve, and low in cost.
It pairs perfectly with the restaurant's potato rice crust, making up for the lack of variety in the menu.
Previously, he was busy refining the process of making crispy rice and establishing potato supply channels, so he didn't have time to think about new dishes.
Now the store's processes are completely stable, and both Aunt Lu and Sun Zhonglei can handle things independently.
The matter concerning Uncle Ding's family has also been properly handled.
Xu Liang happened to have the idea, so he added a new way to eat green peppers to the menu of the small restaurant.
"Brother Wang, save me two baskets of green peppers, specifically these thin-skinned, large green peppers and long green peppers. No old, hollow ones, just the tenderest ones."
Xu Liang spoke directly, his tone crisp and decisive.
Upon hearing this, Brother Wang's face immediately lit up with a smile.
"No problem, Mr. Xu! I knew you knew your stuff. These green peppers are from a farmer's own farm in the countryside, grown without a single pesticide. They're so tender you could squeeze juice out of them. I'll save them all for you and deliver them directly to the kitchen later!"
"Thanks, Brother Wang. Zhonglei will settle the payment for you later."
"Don't mention it, we're old acquaintances!"
Brother Wang readily agreed, then rode his bicycle to deliver goods elsewhere, leaving two full baskets of fresh green peppers at the glass door of the small restaurant.
The green peppers were piled together, their skins smooth and shiny.
A fresh, spicy aroma wafts over, making you want to cook right away.
Aunt Lu had just come out of the kitchen to wash the vegetables when she saw two large baskets of green peppers piled up at the door. She paused for a moment, then looked at Xu Liang with a puzzled expression.
"Xiao Liang, why did you buy so many green peppers? We usually only use them for stir-frying meat or as a side dish, less than half a pound per meal. If you buy so many, they won't be fresh in a couple of days."
Sun Zhonglei also finished tidying up the table and came over, looking at the pile of green peppers, equally puzzled.
"Boss, our main dish right now is crispy rice. Pickled vegetables and chopped chili peppers are enough as side dishes. Is it really necessary to stock up on so many green peppers? People in town are tired of stir-fried pork with green peppers. Nobody will care if we make it again."
Xu Liang couldn't help but chuckle as he looked at the puzzled expressions on their faces.
I bent down and picked up a plump, thin-skinned green pepper, weighing it in my hand.
Who says green peppers can only be stir-fried with meat?
His tone was calm, yet it carried a sense of confidence.
"People from Sichuan and Chongqing have eaten green peppers all their lives, and there are countless ways to cook them."
"The restaurants in town only serve the same three dishes. That's because they're not good at it. It doesn't mean that green peppers can only be eaten that way. Today, I'll show you how many new ways you can make green peppers, which are everywhere, into dishes that will make diners scramble to order them."
Aunt Lu grew up in the countryside of Sichuan and Chongqing. After getting married, she broadened her horizons in the town and never saw any new way to cook green peppers. Now that she's middle-aged, it's hard for her to innovate.
It's fair to say they lack vision and are incapable of innovation!
Hearing this, he became very interested, wiped his hands, and asked further questions. He thought he knew exactly how to cook green peppers.
"Any other ways to prepare it? Cold green pepper salad? Pickled peppers? Every household knows how to make those, they're not anything new."
"Cold dishes and marinating are standard practices. What I want to do is to create an authentic Sichuan and Chongqing style of cooking that has never been seen in this town before."
Xu Liang rolled up his shirt sleeves and walked straight into the kitchen of the small restaurant.
"We have cold dishes, stir-fries, dishes that go well with rice, and local specialties. Every dish is different, spicy and flavorful, and they are a perfect match for our potato rice."
"Not only are the costs low and the service fast, but whether you order à la carte or set meals, you can satisfy your diners and add another batch of best-selling items to our restaurant."
Sun Zhonglei's eyes lit up instantly.
Having followed Xu Liang for so long, he knew his boss's abilities best. The potato snacks that nobody thought much of before had become a hit thanks to Xu Liang.
Xu Liang turned the tin pot rice, which no one paid attention to, into the restaurant's signature dish.
Now that the boss is saying he's going to create a new way to eat green peppers, he's definitely not just talking; he's sure to come up with something amazing.
"Boss! I'll be your assistant! I can do everything from picking vegetables and washing chili peppers to chopping garlic!"
Sun Zhonglei immediately followed suit, showing great enthusiasm.
Aunt Lu also became interested and quickly followed along in the kitchen.
"I'll help too! I want to see what kind of magic you can create with these ordinary green peppers, Xiao Liang!"
In less than fifteen minutes, the kitchen was cleaned up.
Two large baskets of green peppers were sorted out, with the thin-skinned, large green peppers being picked out.
Suitable for pan-frying, stuffing, and braising; the long, thin chilies are best for stir-frying, cold dishes, and making pounded chilies.
The remaining small green peppers can be kept as seasoning ingredients.
Sun Zhonglei quickly removed the stems and cleaned the area.
Aunt Lu then cut the green peppers into different shapes and arranged them neatly on a porcelain plate.
The kitchen countertop is covered in lush greenery, which is a delight to look at.
Xu Liang stood in front of the stove, not in a hurry to start the fire, but first went through the dishes he was going to make in his mind.
As spring transitions into summer and the weather gradually warms up, diners' appetites tend to decrease. They can't stomach greasy dishes, while bland side dishes seem tasteless.
Therefore, new dishes need to take both points into account.
First, it's spicy and appetizing, refreshing and perfect with rice.
Secondly, the method is simple and the food is served quickly, so as not to delay the serving efficiency of crispy rice, and also to cater to diners with different tastes.
Whether you can eat spicy food or not, whether you like cold dishes or stir-fries, we need to cater to everyone.
He eventually settled on six dishes, each featuring authentic Sichuan and Chongqing street food flavors.
Zero barriers to entry for replication, extremely low cost, yet each one has the potential to become a blockbuster.
First, make the soul-stirring cold dishes from Sichuan and Chongqing as spring transitions into summer.
That's pounded pepper and preserved egg.
This dish is a must-have appetizer in every household in Sichuan and Chongqing during the summer, but no one in the small town's restaurants has ever made it properly.
Either a simple salad of green peppers and preserved eggs, or stir-fried green peppers and preserved eggs, completely misses the essence of this dish.
What Xu Liang wants to make is authentic, traditionally made pounded chili peppers.
He first turned the stove to its lowest setting, then took a pair of long-handled tongs and used them to pick up the washed, thin-skinned green peppers.
Place it directly on the stove fire and slowly roast it.
Blue flames burned the skin of the green peppers.
In just a moment, the skin of the green pepper slowly turned black and even developed black bubbles. Fortunately, it didn't look like the culinary disaster that people sometimes create when making cakes.
A smoky, caramelized aroma wafted through the air, neutralizing the original astringent and spicy flavor of the green peppers.
Aunt Lu stood to the side, looking on with a puzzled expression, and couldn't help but speak up.
"Xiao Liang, why did you roast these green peppers until the skin was black? They look so dark, no one will want to eat them if they're served like that!"
"This is the soul of this dish."
Xu Liang didn't even look up, steadily flipping the green peppers to ensure each side was roasted evenly.
"Green peppers only develop this charred aroma when roasted over an open flame. Once the skin is softened, the flesh inside becomes tender and flavorful, without any raw spiciness."
"If you mix it raw, the texture will be dry and the spiciness will be overpowering; it won't taste the same at all."
As they were talking, all the green peppers were roasted until they were charred black.
Xu Liang put them into the prepared cooled boiled water to cool them down quickly. Then, with a gentle rub of his fingers, the charred outer skin peeled off in one piece, revealing the tender, bright green bell pepper flesh inside. He tore it into small pieces and put it into an old-fashioned stone mortar.
Next, he peeled four soft-boiled preserved eggs, cut them into small pieces, and put them together with green peppers.
Add a spoonful of salt, a little light soy sauce, two spoonfuls of balsamic vinegar, and plenty of minced garlic. Finally, drizzle with a spoonful of the restaurant's secret-recipe chili oil and add two drops of sesame oil for aroma.
Pick up the wooden mallet in the mortar and gently pound it a few times, but don't pound it too finely.
Preserve the texture of the green peppers and preserved eggs, allowing the flavors of the seasonings to fully infuse into the ingredients.
In less than half a minute, a bowl of authentic pounded chili and preserved egg was ready.
The bright green peppers are coated in red oil, and the brown preserved eggs are soft, chewy, and delicious. The flavors are sour, spicy, and savory, with a hint of smoky aroma. Just smelling them makes your mouth water and instantly whets your appetite.
Aunt Lu couldn't wait any longer, so she picked up her chopsticks and carefully took a small bite.
After taking that bite, her eyes widened instantly, her face filled with shock, followed by an overwhelming sense of joy.
"My goodness! This is so delicious!" Aunt Lu exclaimed in disbelief. "I've lived for over fifty years and I've never eaten such delicious green peppers! They're sour and spicy, refreshing without being pungent at all, and the smoky aroma is so unique! They're soft, tender, and flavorful, and paired with the preserved egg, they're incredibly fragrant. Eating this in the summer is such a great way to whet your appetite!"
Seeing Aunt Lu's exaggerated reaction, Sun Zhonglei quickly came over, picked up a piece of food with his chopsticks, and put it in his mouth.
After just one bite, he couldn't help but nod repeatedly, giving a thumbs up: "Boss! Absolutely amazing! This tastes ten times better than the cold dishes in the restaurants in town! It's refreshing and not greasy, spicy yet not greasy. Our crispy rice is a bit sticky and fragrant, and this goes perfectly with it, cutting through the grease. I can easily eat an extra bowl of rice with this!"
Xu Liang smiled faintly at their surprised expressions and said nothing more.
This is just the first dish; what follows is the real culinary masterpiece.
The second dish he's making is a traditional Sichuan and Chongqing farmhouse dish that goes well with rice—stir-fried green peppers with pork cracklings.
Xu's Restaurant renders a large amount of lard every day to make crispy rice. After rendering the lard, the leftover pork cracklings are either shared with the neighbors or used to cook other dishes, completely wasting this excellent ingredient. In the rural areas of Sichuan and Chongqing, stir-fried pork cracklings with green peppers is the most down-to-earth and appetizing country dish. It is fragrant but not greasy, crispy and flavorful, and costs almost nothing, yet it is unforgettable for diners after just one bite.
Xu Liang first took out the pork cracklings that had been rendered and cooled in advance, and cut them into even small pieces. He put a little oil in the pot, added the cracklings, and slowly stir-fried them over low heat to render out the excess oil. They were fried until golden brown and crispy, and a rich aroma of meat instantly filled the entire kitchen.
Next, add the chopped green bell peppers to the wok and stir-fry quickly over high heat. Use the wok's heat to bring out the fresh aroma of the green bell peppers. Add only a little salt and a spoonful of fermented bean paste for flavor. Stir-fry evenly over high heat and then remove from the wok and plate.
The whole process takes no more than three minutes, and the food is served extremely quickly.
Golden and crispy pork cracklings paired with bright green bell peppers create a savory and spicy flavor with an irresistible aroma. The richness of the pork fat and the crispness of the bell peppers blend perfectly, resulting in a dish that is fragrant but not greasy, becoming more flavorful with each chew. This simple dish embodies the authentic taste of Sichuan and Chongqing street food.
As soon as it came out of the pot, the aroma wafted out of the kitchen, and the diners in the front of the restaurant couldn't help but turn around and look towards the kitchen with curious expressions.
"What's Boss Xu making in the kitchen? It smells so good! It's even more tempting than crispy rice!"
"It smells like stir-fried pork with chili peppers, but it's so much more fragrant than stir-fried pork!"
"What's so delicious? Can we try some?"
Xu Liang ignored the discussions in the front hall and continued working on the third dish—stuffed green peppers.
This dish is a hit with people of all ages. It's not spicy, soft and tender, and flavorful. Even elderly people and children who can't eat spicy food can enjoy it without worry. No one in the small town's restaurants has ever made it before. Firstly, they think it's too much trouble, and secondly, they don't know the secret to seasoning. The result is either the minced meat is too dry or the green peppers are not flavorful.
Xu Liang selected thin-skinned green peppers that were uniform in size and had thick flesh. He cut them in half, removed the seeds, and kept the peppers intact. Then he took out the pre-chopped pork belly filling, which was three parts fat and seven parts lean, added minced ginger, light soy sauce, cooking wine, and a little starch, and stirred it in one direction until it became sticky and tender.
Stuff the green peppers evenly with the minced meat, making sure they are full and firm. Heat a little oil in a pan, place the peppers cut-side down, and pan-fry over low heat until the meat filling is set and golden brown. Then flip the peppers and fry the skin until it develops a tiger-skin pattern. Next, add a little light soy sauce and water, and simmer over low heat for two minutes to allow the peppers and meat filling to fully absorb the flavors. Finally, turn up the heat to reduce the sauce. A plate of brightly colored, plump, and round stuffed green peppers is ready!
The green peppers are soft and flavorful, absorbing the savory aroma of the minced meat. The minced meat is tender and juicy, coated with the sweetness of the green peppers. It's not oily or greasy, and has a perfect balance of saltiness, making it ideal as a snack with drinks or rice.
Next up is the fourth dish, a favorite among those who love strong flavors—stir-fried chicken giblets with green peppers.
This signature dish from Sichuan and Chongqing's local cuisine is something that restaurants in small towns either dare not make, or they don't clean it properly, resulting in a fishy smell and a tough texture. Xu Liang had prepared fresh chicken offal, gizzards, intestines, and hearts in advance, repeatedly rubbing them with salt and white vinegar until they were thoroughly cleaned and free of any fishy smell. He then cut them into even small pieces and marinated them in cooking wine and starch for ten minutes beforehand, resulting in a crisp and tender texture.
Heat plenty of oil in a wok. Once the oil is hot, add pickled peppers, ginger, garlic, and dried chili peppers and sauté until fragrant. Add the marinated chicken giblets to the wok and stir-fry quickly over high heat until the giblets change color and are cooked through. Immediately add the chopped long green peppers and stir-fry quickly over high heat. Season with a little salt, light soy sauce, and oyster sauce. The whole process should take no more than two minutes. Remove from the wok immediately.
High heat locks in freshness, resulting in a rich wok hei (wok aroma). The chicken giblets are crisp and tender yet chewy, with the tangy spiciness of pickled peppers and the fresh spiciness of green peppers perfectly blended. It's fragrant, spicy, and addictive, making it an absolute must-have for rice lovers. Spicy food enthusiasts simply cannot resist it.
After that, Xu Liang made two more side dishes: steamed green pepper and egg stew and stir-fried green pepper strips. One was steamed and the other was stir-fried, one was soft and the other was crispy, covering different textures and flavors.
In just one hour, all six new green pepper dishes were prepared.
The pounded peppers and preserved eggs in the stone mortar are sour, spicy, and refreshing; the fried pork cracklings and stir-fried green peppers in the plate are fragrant, crispy, and flavorful; the stuffed green peppers are plump and soft; the stir-fried chicken giblets are spicy and addictive; and there are also smooth egg stew and dried green pepper shreds. Six dishes, six flavors, each one different, all are authentic Sichuan and Chongqing street food.
In the kitchen, six distinct aromas intertwined: spicy, smoky, mellow, and refreshing, layer upon layer, whetting the appetite. The fragrance wafted out of the restaurant and spread to the cobblestone streets of the old street.
The diners in the front hall were already too enticed by the aroma to sit still.
People who were eating crispy rice stopped eating and looked towards the kitchen, their voices rising and falling in discussion.
"Boss Xu, are you making something new? It smells amazing!"
"It smells amazing, like stir-fried green peppers with pork! It's completely different from the usual green pepper and pork stir-fry!"
"Boss! Is the new dish ready yet? Can we try it? We'll order it no matter the price!"
Several regular customers put down their bowls and chopsticks and gathered at the kitchen door, staring wide-eyed at the six neatly arranged plates of green peppers on the cutting board.
The preserved eggs with pounded peppers are emerald green and glossy, the fried pork cracklings and green peppers are golden and fragrant, the chicken giblets are bright red and shiny, and the stuffed meat is plump and round. Just in terms of appearance, it is more exquisite and tempting than any dish in any restaurant in town, not to mention the enticing aroma.
Xu Liang looked at the diners who had gathered around him, smiled and raised his hand: "Uncles and elders, I just came up with a few new green pepper dishes today. They are all authentic Sichuan and Chongqing home-style dishes. They haven't been officially priced yet, so I'm letting you all try them for free today and give me your feedback. If you like them, we'll officially launch them tomorrow."
These words immediately caused an uproar in the front hall.
"Free samples? Mr. Xu is so generous!"
"Then we won't stand on ceremony! We've been drooling over it!"
"Give us some quickly! I want to see what kind of divine flavor these green peppers can make!"
Xu Liang was generous and had Sun Zhonglei take clean small plates, dividing each dish into small portions and serving them to each table of diners so that everyone could taste them.
The first dish to be sold out was the pounded pepper and preserved egg dish.
As spring and summer approach and the weather gets warmer, diners crave refreshing and light cold dishes. This dish of pounded chili and preserved egg is tangy, spicy, and appetizing, with a crispy and soft texture, and no greasiness whatsoever. One bite will instantly awaken your sluggish appetite.
"My goodness! These green peppers are so delicious! Roasting them really makes a difference!"
"This is the first time in my life I've eaten green peppers prepared this way; it's a hundred times tastier than a cold salad!"
"It's an absolute perfect match with crispy rice! It cuts through the grease and adds a wonderful flavor. I'll definitely order this next time I come!"
Next, the stir-fried pork cracklings with green peppers and the stir-fried chicken giblets also received rave reviews from the entire table.
"This stir-fried pork cracklings with green peppers is so fragrant! Crispy and crunchy, with a hint of spiciness, it's perfect with rice!"
"Even I, someone who doesn't like green peppers, think it's delicious! This flavor is unique in town!"
"These chicken giblets are so flavorful! Crispy, tender, and spicy—they're even more authentic than the restaurants in town!"
Even elderly people who can't eat spicy food and diners with children tried the stuffed green peppers and steamed eggs.
They all nodded repeatedly, praising it highly.
"This stuffed meat is perfect for kids! It's not spicy, and it's soft, tender, and flavorful. My kids usually don't like eating vegetables, but today they were fighting over it!"
"Boss Xu is so thoughtful; he even caters to people who don't eat spicy food. He puts so much care into making these dishes!"
In just over ten minutes, the six plates of food for tasting were completely devoured by the diners.
Even the soup in the plate was eaten clean by some people, mixed with the crispy rice.
Positive reviews flooded the entire small restaurant.
Everyone is asking when these new dishes will be officially available.
How much is the price? I must come back tomorrow specifically to order the new dishes.
Many diners even said on the spot that they would not only come to eat there themselves in the future.
We also need to bring our relatives and friends along. Just for the taste and character of Xu Ji Restaurant, we have to come and support them.
Standing to the side, Aunt Lu watched the diners vying to praise the food, her face full of pride and satisfaction. She couldn't help but sigh to Xu Liang.
"Xiao Liang, I'm completely impressed by you."
"These green peppers, which every family has, become treasures in your hands. Six dishes, each delicious, each a potential bestseller. Not to mention diners, I myself would want to eat them every day."
Sun Zhonglei was also so excited that his face turned red, and he quickly said.
"Boss! These dishes have such low production costs and quick service, let's officially launch them tomorrow! They're guaranteed to be a hit!"
"We can offer a set meal: potato and crispy rice with any side dish of green peppers. The price is affordable, and customers will definitely be eager to order it! Our business will surely take another leap forward!"
Xu Liang nodded slightly, already having a complete plan in mind.
Potato and crispy rice is the restaurant's signature dish, ensuring its core business, customer flow, and cash flow.
These six new green pepper dishes are intended to supplement the menu, enrich the menu structure, cater to diners with different tastes, and increase the average order value and repeat purchase rate.
A combination of hot and cold dishes, with both meat and vegetables.
It's perfect for eating with rice, drinking with alcohol, satisfying cravings, and stimulating the appetite—it covers it all.
During the transition from spring to summer, the main dish is pounded pepper and preserved egg, which is refreshing and appetizing.
However, there are corresponding best-selling dishes in all four seasons, not limited by the season, so there is no need to worry about not having enough dishes and diners not being able to choose from them.
More importantly, all the ingredients for these dishes are local, common vegetables and inexpensive ingredients.
The food preparation costs are extremely low, and the profit margin is ample. Even with affordable pricing, there is still a stable income, and there is no need to worry about competition.
Just as the restaurant was bustling with activity and diners were praising the new dishes, footsteps sounded at the restaurant entrance.
Xu Liang looked up and saw Uncle Ding and his aunt.
Two people, each carrying a bulging cloth bag, were standing at the entrance of the restaurant.
With a simple, honest smile on his face and eyes full of gratitude, he was too shy to enter the room abruptly.
Xu Liang immediately put down the spoon in his hand and hurried over to meet him.
"Uncle Ding, Auntie, what brings you here? Have you arranged all the food at home? Have you had someone clean up the barn?"
When Uncle Ding saw Xu Liang, he quickly stepped forward and handed over the cloth bag in his hand, rubbing his rough hands together, his tone full of gratitude.
"Xiao Liang, everything's settled in, everything's settled in. I came here today specifically to thank you properly and to bring you some things."
As he spoke, Uncle Ding opened the cloth bag, which contained a full basket of freshly picked green peppers from his own vegetable garden, along with a bundle of tender scallions and a bunch of small green vegetables, all of which were picked from the garden this morning. The vegetables inside were emerald green and tender.
"There's nothing valuable at home. These were all grown by your aunt and me, so they're absolutely fresh."
Uncle Ding's voice was choked with emotion.
"You brought us so much food yesterday, saving our family from a crisis. We will never forget this kindness."
"These green vegetables and peppers are nothing, but they'll come in handy for your cooking. It's just a small token of our appreciation."
Aunt Ding nodded repeatedly, her eyes red-rimmed: "Yes, Xiao Liang, thanks to you, otherwise our whole family would really not know how to survive."
"From now on, if there's any odd job in the shop, just ask. Your Uncle Ding has plenty of strength and will be there whenever you need him. He'll do whatever it takes."
Upon seeing this, the surrounding diners stopped talking.
Looking at the scene before him, his eyes were full of admiration.
Yesterday, Xu Liang generously sent relief grain to Uncle Ding, helping the family get through their difficulties.
Today, Uncle Ding brought vegetables he grew himself to express his gratitude. This act of reciprocation perfectly exemplifies the close neighborly relationship.
Xu Liang took the cloth bag from Uncle Ding's hand. It felt heavy, not only because it contained fresh vegetables, but also because it represented the most sincere sentiments of the neighbors in the old street. He felt a warmth in his heart and said with a smile.
"Uncle Ding, Auntie, you're too kind. We're all old neighbors, it's only right that we help each other out. Don't worry about such a small thing."
"I just received some green peppers today and was preparing to make a new dish. This basket of green peppers you sent will come in handy. It's so timely."
"As long as it's usable, that's good enough!"
Upon hearing this, Uncle Ding breathed a sigh of relief, a simple and honest smile spreading across his face. Looking at the bustling scene of the restaurant, where every seat was taken and the diners praising the food, he sighed sincerely.
"Xiao Liang, you have a kind heart and excellent skills. Your business is booming, and you deserve it all. From now on, everyone in our old street will support your business. Don't worry, your restaurant will definitely become more and more successful."
The two exchanged a few more pleasantries with Xu Liang, reminding him to take care of his health and not to overwork himself. Feeling embarrassed to disturb the restaurant's business any longer, they left with smiles.
Watching Uncle Ding and Aunt Ding's departing figures, the diners in the front hall began to discuss again, their gazes towards Xu Liang filled with even greater respect.
"Not only is Mr. Xu's cooking excellent, but his character is also impeccable! It's no wonder his business is booming!"
"He delivered so much grain to Uncle Ding yesterday without even blinking. These days, there are so few honest young people like him!"
"From now on, we'll only eat at Xu Ji Restaurant! The food is delicious, and the people are even better. We have to support them!"
What started as a simple tasting of a new dish garnered rave reviews, and now Uncle Ding has come to express his gratitude.
Xu Liang's reputation for benevolence and righteousness spread once again throughout the old street.
Food wins people over their stomachs, but a person's character wins people over their hearts.
In just one morning, Xu's Restaurant's reputation soared once again in the town.
Not only is the taste universally recognized, but his personality and demeanor are also highly praised by the locals.
The restaurant was even busier the following afternoon than it was in the morning.
Many locals who had only passed by and never eaten there before, after hearing about Xu Liang's good deeds and the restaurant's new popular green pepper dish, all made a special detour to come over.
Enter the store, order a bowl of potato rice crust, and a side of green peppers, and you'll be completely satisfied.
Many workers from nearby factories and students after school also came to visit.
From noon to evening, the small restaurant was always packed. Sun Zhonglei and Aunt Lu were so busy they barely had time to breathe, but they both had smiles on their faces and were full of energy.
The small restaurant serves food extremely quickly, and its order volume has skyrocketed.
Especially the pounded pepper with preserved egg and stir-fried green pepper with pork cracklings are almost always ordered at every table, paired with potato rice.
It became the restaurant's perfect pairing. After finishing their meal, the diners all praised it highly, and before leaving, they even told Xu Liang that they would bring their friends to eat there again the next day.
Taking advantage of his free time, Sun Zhonglei quickly jotted down the orders for the day and excitedly ran up to Xu Liang, his voice brimming with excitement.
"Boss! That's incredible! This afternoon alone, we've ordered almost two hundred servings of the new green pepper dish!"
"This is more than all our previous side dishes combined! Customer feedback has been overwhelmingly positive; not a single person has said anything bad about it! With the official launch tomorrow, we're absolutely guaranteed to have a surge in orders!"
Aunt Lu also came out of the kitchen, her face full of smiles.
"I'm now completely proficient at making these green pepper dishes. The process is simple and the food is served quickly. Even if there are a lot of customers tomorrow, I can still manage."
"Xiao Liang, we succeeded again this time!"
Xu Liang looked at the bustling restaurant in front of him, listened to the laughter of the diners around him, and felt the lively atmosphere in the room, but the smile on his lips did not disappear.
He knew very well that from today onwards...
Xiao Liangzi Restaurant has completely broken away from traditional cooking techniques. It has a signature potato rice crust as its foundation and six popular green pepper dishes to enrich its menu.
With the support of Tongchuan potato distribution channels and the backing of the local residents' reputation and support, the business is thriving.
In this small town in Sichuan and Chongqing during the 1990s, potatoes provided the foundation for restaurants, while green peppers enriched the flavors of everyday life.
Kindness warmed the hearts of people in the old street and captured the taste buds of the town.
As evening approached, the sun began to set.
The golden afterglow shone on the eaves of the small restaurant.
The number of customers at the small restaurant has not decreased.
There were still quite a few diners waiting outside to pack their crispy rice and green pepper side dishes.
Xu Liang stood at the entrance of the restaurant, looking at the bustling scene before him, his gaze calm and resolute.
His footsteps have never stopped at just a small restaurant.
Step by step, they left the small town and ventured into a wider world.
And right now, this new way of eating green peppers is part of his expansion strategy.
A meaningful anchor point.