Like the public family, the Hong family's own business is also booming.

Even from a certain perspective, it is even more impressive.

For example, the "Big Wine Tank" bar hosted by Hong Lu has only been open for a short period of time, only four months before the Spring Festival.

Most of the store clerks did not go home to celebrate the New Year in order to save travel expenses.

Therefore, the Hong family's "big wine vat" is counted for thirty consecutive years, but it is actually only closed for four days from the beginning of the year to the end of the new year.

But in just a few days, the drinkers were exhausted, and many people were looking forward to opening the restaurant as soon as possible.

During the second and third grades of junior high school, people kept coming around and asking questions.

Why?

First, I have a bad mouth. The food and wine at "Hong Kee" are good.

It was carefully made, and almost everything was done expertly.

For example, dried fruits and roasted seeds and nuts are almost all made using the craftsmanship of "Beng Douding".

In order to make some extra money, Lao Ding picked up all the crafts from the past.

His orchid beans, mixed with salt and pepper, and fried peanuts are not only fragrant and crispy, but also have a unique secret recipe for seasonings.

They are all snacks that make people unable to put them down once they eat them.

There are also tea, snacks and cakes.

Rose dates, peanut dip, halva, and rotten pork noodles are all Li Fu's specialty.

Think about it, who used to eat the special tea and snacks of "Yan Mei Lou"?

Being able to taste it here is really a blessing to the residents nearby.

As for the cold meat and mutton with onions and cannons, they were all instructed by "Zhang Dashao", so it can be said that they were created by God.

Just relying on the simple trick of using peppercorn sugar water to enhance the flavor can make most wine drinkers give a thumbs up after tasting it.

Let’s take another example of this little crispy fish.

This seemingly ordinary wine and dish requires some craftsmanship, but it is really made according to the "Zhang Dashio" method, which is really unforgettable.

His unique method is to use a casserole.

Select a few inches of small crucian carp melon seeds, clean them and put them into a casserole.

Then add more than a dozen condiments such as onions, ginger, garlic, Sichuan peppercorns, cumin, sugar, vinegar, soy sauce, cooking wine, etc.

Stir up the heat for half an hour, then simmer over low heat. Add salt when it's almost cooked.

The small crispy fish made in this way is really crispy. You don’t even need to pick the fish bones, you can eat it directly and it tastes extremely delicious.

Therefore, before the festival, many people specially order this side dish just to fill up the content of the New Year dishes.

It's a pity that there are not so many raw materials, and there is nothing Mr. Hong can do. At least he has to recommend more than twenty people.

Secondly, in addition to the delicious food and wine, the Hong family’s wine is also good.

Although it is the same as other places, it is all bulk wine brought from Niulanshan and Dabeiyao wineries.

However, "Hong Kee" is not mixed with water and is stored in a large vat, allowing the wine to naturally age like this.

The wine tastes right and is strong enough.

In addition, wine is brewed with grapes, wine is harvested, wine is served in coarse porcelain cups, and the boiling water of hot wine is always gurgling on the stove.

These guys, even the wine aroma, water vapor, and mist can virtually elevate the taste of the wine to a higher level.

It's true that I'm already tipsy before I even drink.

Third, the tavern not only has good drinks, but also has good human relations.

Hong Lucheng, the shopkeeper, is both funny and knowledgeable about business.

Through the method of drawing lots and setting up a "martial arts stage".

Not only does it promote consumption and increase entertainment, it also turns old drinkers into like-minded drinking buddies.

So everyone came here to drink and chat, and exchange all kinds of social news from all over the world.

Even if we do encounter a table where young people drink too much and "make a scene".

The drinkers were able to consciously unite, persuade, enlighten, resolve conflicts, and suppress the situation.

It's unlikely that people will cause trouble after drinking too much here.

And everyone is inevitably forgetful.

For frequent repeat customers, if they really need to go out and forget to bring their money, the trip will not be in vain. All they have to do is say "Hang it first" to the counter.

When it's time to drink, when it's time to chat, just go away after you've finished drinking, and come back to pay.

Needless to say, such a lively and harmonious atmosphere is far from being comparable to sitting around at the dinner table drinking cold wine.

So all this is the attractive place of this "big wine tank", which is more interesting than a "Western-style bar".

Not to mention that many of the gentlemen in the neighborhood have been drinking here for a while. Even if it is full, crowded and forced to stand, they still drink here.

Even through word of mouth, the reputation of this "big wine vat" spread to Nanheng Street, South Cherry Orchard, Heiyao Factory and Hufang Bridge.

There are many people who come from far away to see and appreciate it.

In this way, even though it has only been open for such a short time, it is still a small business.

But years ago, it has evolved into a situation where you have to queue outside every day at noon and evening.

Outside the "Big Wine Tank" there was more than just "roasted sweet potatoes", there was also a seller selling "kidney bean cakes" and "rotten broad beans".

In addition, the old man actually made more than 6,000 yuan in the previous year.

This is called "the fragrance of wine does not fear the depth of the alley".

For this reason, each clerk was given an extra 100 yuan in red envelopes, Li Fu was given 500 yuan.

I feel happy up and down, what a sense of accomplishment!

But that's not all the old man's abilities are.

Sometimes I don't do it deliberately, I just wish it was a way to make money.

For example, it’s the last day of the Spring Festival holiday.

Hong Lucheng, Li Fu, Hong Yanwu, Chen Liquan, Xiao Hongjun, and a few other guys.

Let's start cleaning up the shop together, and then we have to have a "starting meal" together.

Hong Lucheng and Li Fuyi decided to just eat barbecue.

Quick, satisfy your craving, save trouble.

Young people are all big boys, so eating this is just right.

So they mobilized young people to work together to pick up pine cones in the pine forest of Wanshou West Palace.

At the same time, he asked Fang Bingsheng to buy five kilograms of beef, slice it together with the mutton stored in the store, and marinate it with "pao mutton" seasoning.

Then an iron stove was placed in the backyard.

Use firewood to light up the fire, and set up a pure iron "Tu Zhi Zi", saying that it is going to be grilled and eaten right away.

The most amazing thing is that the chopsticks used by everyone are not ordinary things.

He actually took apart a pot pat made of "arrow bamboo" and used the dismantled river reed pole as chopsticks.

Not to mention that other people were dumbfounded by this scene.

Even Hong Yanwu, who had cooked skewers, had Japanese barbecue, Korean barbecue, and BBQ, and thought he was well-informed, was dumbfounded.

No one knows how to eat this or how to eat it.

As a result, Hong Lucheng and Li Fu were immediately amused by their unfamiliar appearance.

Fortunately, an old man said, "Old Li, tell them something."

Li Fu taught everyone another lesson, which really made all the young people present gain insight.

This way of eating barbecue is the most authentic way to eat in Beijing.

According to Li Fu, eating barbecue was originally a wild food originated from hunters outside the Great Wall, and it was the simplest thing to do.

I wish I could eat with a fork, but I must have a spacious place first.

Think about it, a big firewood fire with a big flame and a lot of smoke is not something to eat in the house.

So I have never heard of anyone eating barbecue in their own room with the door closed.

If that were the case, the smoke and fire would turn a person's face black, and the ceiling in the house would be black, making it impossible to stay.

Therefore, the "Three Masters of Barbecue" in old Beijing - Barbecue Season, Barbeque Wan, and Barbeque King, all ate in the courtyard.

It's nothing more than a stove burning pine wood with an "iron grill" on it.

But don’t look at this kind of rough way of eating. The iron roasted rice is so dark that it’s nowhere to be found.
To be continued...