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Hangbang cuisine is an important component of traditional Zhejiang cuisine. It is divided into two schools: Hushang and Chengxiang. The former specializes in river fresh food and the latter specializes in meat.
Because of the difference in cooking methods, the masters are good at different things. It is not so easy to find masters of the two schools.
The current acting chef in the hotel is a bit underheated and needs to be replaced.
The person in charge of the Hangcheng Hotel asked around and found several well-known and experienced masters as candidates for the hotel's executive chef.
But because of their reputation, if you want to invite them back, the price you have to pay is very high.
The master chef of a time-honored restaurant has been in the business for 36 years and is very famous in Hangzhou.
The conditions for him to change jobs are an annual salary of 1 million, plus 5% of the hotel's shares, and he also has to bring more than a dozen subordinates with him, and the salary is standard.
Because their asking prices were too high, the person in charge in Hangcheng was unable to make a decision, so they waited for Yi Xiaohai to come over and make a decision.
What is the concept of an annual salary of one million?
The top person in charge of the company, Zhao Yude, has an annual salary of 400,000 yuan. The full-time employees in the department, such as Guan Yun and Zhang Lili, have an annual salary of about 350,000 yuan, and the deputy positions are less than 300,000 yuan.
Hotel general manager, the salary standard varies somewhat depending on the location, but it does not exceed 150,000.
The annual salary of one million they require is 2.5 Zhao Yu and 3 Guan Yun.
Comparing house prices, 1 million can buy two houses in a good location in Jinling.
An annual salary of one million is really an exaggeration nowadays.
As for the 5% shares, it is simply nonsense.
Yi Xiaohai can give shares, but if he asks for 5%, he can't give it.
The hotel in Hangzhou, this building alone is worth more than 300 million, 5% is 15 million, it¡¯s too harsh.
However, the person in charge of the hotel told Yi Xiaohai,
The prices offered by the higher-level chefs he works for are pretty much the same.
After Yi Xiaohai understood the situation, he was not too anxious.
He knew about the situation in Hangzhou in advance and knew that it was difficult to hire these masters, so he asked for help from foreign aid.
The Culinary Association and Yishi Resort Hotel have a lot of cooperation to carry out, and both parties are in the honeymoon period.
Vice president Gao Ping and Zhao Xi are also good friends. They collaborated with Yi Xiaohai to organize the Master of Cooking competition. This time they went to Yanjing and had drinks together.
??Yi Xiaohai contacted Gao Ping before arriving, hoping to connect through the local association.
The Culinary Association is in charge of chefs and catering, and they give them some face.
In fact, Yi's Resort Hotel is very wealthy and can afford it even with an annual salary of 10 million, but Yi Xiaohai cannot.
The executive chef of the hotel earns more than the general manager of the hotel, which is barely acceptable.
But it¡¯s definitely not good to get more than Zhao Yu and the others.
The key is that it is easy for everyone to have conflicts, which is not conducive to the harmony of the team.
Yi Xiaohai got the basic information of several master chefs from the manager and planned to go directly to the Hangzhou Cooking Association.
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Hangzhou,
By the picturesque West Lake,
There is an antique three-story wooden structure building, hidden in the embrace of green trees.
Such a quiet place is where the Hangzhou Culinary Association is located.
The person in charge, Wu Dabin, was personally waiting for Yi Xiaohai at the door.
He received a call from Gao Ping, asking him to entertain Yi Xiaohai well.
After the two exchanged pleasantries, they got down to business.
Yi Xiaohai handed the information about the chefs to Wu Dabin, who also had a headache.
The people he provided are well-known in Hangzhou, and they are all acquaintances of Wu Dabin.
"Mr. Yi, these guys have a good reputation in Hangzhou, are rich in experience, and currently have employers. I can only help you get to know each other privately. It may not be convenient for me to get involved in the specifics."
??Wu Dabin is the president of the Hangcheng Culinary Association. It is definitely not appropriate to directly help Yi Xiaohai recruit people.
What he can do is to introduce Yi Xiaohai.
Don¡¯t underestimate this step,
Wu Dabin personally introduced him, and those masters had to give some face, which was much better than Yi Xiaohai meeting them alone.
It was probably Gao Ping¡¯s order,
Wu Dabin prepared lunch, and Yi Xiaohaike went along with it without refusing.
As the president of the Hangzhou Culinary Association, I naturally know where the Hangzhou cuisine is the most authentic.
After coming out of the association, 300 meters along the lakeside, you will reach a restaurant, Laohang Gang,
"President Wu, this"Yes"
Wu Dabin smiled.
"It was purely a coincidence. Because the food at this restaurant is authentic, I decided to order it. I didn't expect Mr. Yi to be interested in the chef here."
Yes,
??The list of chefs provided by Yi Xiaohai included the chef of Lao Hang Bang Restaurant. Unexpectedly, Wu Dabin also chose this restaurant by such a coincidence.
?It seems that this store is quite famous.
Yi Xiaohai thought to himself, it was just a good time to try how the food was done.
The taste of Hangbang cuisine is mainly salty, slightly sweet, but not as sweet as Suzhou cuisine, nor as strong as Modou cuisine, making it easier to accept.
Compared with traditional cuisines, Hangbang cuisine has only developed for more than 20 years. Because it developed relatively late, it has not yet formed its own independent cuisine.
But because Hangbang cuisine is light and mild, with few flavor-stealing elements, it can absorb and integrate the essence of dishes from all over the north and south, and draw on the strengths of many cuisines. Its development momentum is very strong.
This has also directly caused the traditional local cuisine in Hangzhou to be seriously assimilated, and there are not many restaurants that maintain the taste of old Hangzhou.
??Laohang Gang is one of the best among the few restaurants.
When it comes to Hangzhou cuisine, many people think of West Lake vinegar fish and Longjing shrimp. This is probably because of the famous West Lake and Longjing tea, so it is well known to everyone.
In fact, there are many famous dishes in Hangzhou cuisine, such as Songsao Fish Soup, Hangcheng Sauce Duck, and dry-fried ring bells whose names are only heard but not known.
It is said that the name of this dish comes from the injustice on the road in the rivers and lakes.
It is said that there are two stores in Hangzhou. The big store bullies the small store and often creates trouble.
One day, the owner of the big shop knew that the tofu skin in the small shop was sold out, so he instigated the scoundrels to go to a small restaurant and order tofu skin. If the requirements were not met, the shop would be smashed.
This incident angered the big man who often drank in the shop. Without saying a word, he rode on his beloved horse and bought tofu skin from Sixiang.
The owner of the small shop was so grateful that he personally prepared dishes for the big man to go with his wine. He did not hesitate to use expensive pork tenderloin rolled in tofu skin and deep-fried in a pan.
Because when the big man came back, the horse bells jingled, the boss specially rolled the tofu skin into the shape of the horse bells, and the dry-fried jingle bells were born.
??Chinese cuisine, every dish has been refined over time to form its own unique dishes. Behind every dish, there is a beautiful story.
This is China¡¯s food culture, not just food, but also a culture.
Yi Xiaohai's dishes were served quickly.
Wu Dabin was not too extravagant and wasteful. Two people had four dishes and one soup. He was neither extravagant nor stingy.
Dry-fried ring bells, West Lake vinegar fish, Longjing shrimps, Hangcheng sauce duck and Song Sao fish soup, each dish is very famous.
Yi Xiaohai knows that the more famous a dish is, the more you can see the skill of the chef.
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