Volume 1: Reborn in the 1980s, selling lunch boxes with my mother Chapter 133 Going back to the countryside to do something
He Chunling, whose Ren and Du meridians were opened by Jiang Tian, became a scoundrel and was almost like Jiang's twin sister.
Jiang Tian said she could lend her money, and He Chunling actually asked her to borrow two hundred yuan.
How could Jiang Tian carry so much money on her?
The largest denomination banknote in circulation on the market now is "Great Unity". Two hundred yuan is twenty Great Unity notes. If you put them in your pocket, it will be bulging and you will easily be targeted by pickpockets, okay?
In the end, it was the wealthy boss Tong who took out a big unity from his military coat, counted out twenty and handed them to Jiang Tian.
After all, this is Sister Qiongfang’s darling.
Boss Tong wants to marry Hu Qiongfang. The biggest obstacle may not be Hu Qiongfang herself, but the brother and sister . Don't he have to coax these two little ancestors?
He Chunling got the money and immediately handed it all over to the hospital.
Unable to enter the intensive care unit, He Chunling asked the nurse about Yao Huifen's attending physician.
First of all, thank the other party for saving her mother.
Then she told the doctor that she had already paid two hundred yuan in advance for medical expenses, and asked the hospital to make sure to use the best medicine for her mother and her brother.
"We are not afraid of spending money. My father and uncle can both make money. I will go home and sell pigs and cows now. I will cure my mother and brother at any cost!"
He Chunling kept her word and asked for leave from her uncle Hu, and returned to her hometown that afternoon.
Isn't it just a matter of seeing who is more shameless?
As long as her mother and brother can be safe, what does face matter?
She doesn't even want to give up her life!
Hey~ You are a girl, going back alone, asking to sell pigs and cows. Aren’t you afraid that your grandma and uncle will sell you out?
Jiang Tian quickly grabbed He Chunling.
The two little girls leaned their heads against each other and whispered to each other for a while. Finally, a smile broke out on He Chunling's angry little face.
"I don't have to spend money to find someone outside. I have a place to find someone to help me."
Jiang Tian blinked.
He Chunling leaned over to the little sister and whispered something.
Jiang Tian covered her mouth and giggled.
Oh my god, if the store wasn’t so empty, she really wanted to follow He Chunling to the countryside to watch the fun.
…
Classmate He Chunling went back to the countryside with high spirits and vigor to stir up trouble.
Jiang Tian was not idle either.
She really couldn't leave right now.
Ever since her family started selling fried hairtail, seeing how booming their business was, nearby restaurants began to follow suit, looking for familiar truck drivers to help bring back hairtail from the south to sell.
Alas! It seems that no matter which era it is, the more profitable the business, the more intense the competition.
Decades later in China, online shopping is well developed. If a store launches a hot-selling product, all kinds of pirated and counterfeit copies will be everywhere in less than half a month.
The same is true in China today.
Especially along the provincial roads, everyone relies on this road to make a living. Hu Qiongfang can find a truck driver to help her transport hairtail, and other people can find one too.
However, the biggest threat to their fried hairtail business comes from the restaurant owned by the director of the Shuangfeng Town Supply and Marketing Cooperative.
The restaurant run by the director's wife used to be very successful in this area, relying on the fact that it could buy some low-priced ingredients from the supply and marketing cooperative.
Among all the restaurants of all sizes in this area, his is the largest one, and the parking space in front of the door is even bigger than the playground in the town.
If there weren't people above, how could ordinary people dare to occupy such a large space on the provincial road?
It has been reported a long time ago, okay?
Now seeing that Hu Qiongfang's fried hairtail business is booming, the director used the resources of the supply and marketing cooperative to find a source of goods from the south at a lower price.
The director's family sells the same fried hairtail a few cents cheaper than Hu Qiongfang's family.
Don't underestimate these few cents. Nowadays, everyone wants to spend every penny carefully.
You could buy a box of matches for two cents, and a pound of fried hairtail was two cents cheaper, so ten pounds was twenty cents, enough to buy a pound of pork for the family to satisfy their cravings.
For a time, the fried hairtail business in Hu Qiongfang's store plummeted.
Because of the "price war" initiated by the wife of the director of the supply and marketing cooperative, the last truckload of frozen hairtail that their family brought back was almost a waste of money.
Fortunately, Han Jisong had already established connections with many grocery stores in the towns and villages. Jiang Tian acted promptly and persuaded Hu Qiongfang to sell the remaining frozen hairtail fish at a discount of two cents per pound and sell it all to Han Jisong, so that he could take it to the countryside to sell.
Although the fried hairtail fish at the director’s restaurant is cheaper than theirs, it still uses soybean oil for frying, so the fried hairtail fish is definitely more expensive than the frozen one.
Town folks would buy ready-made ones to save trouble, but country folks would rather spend some time at home and buy frozen hairtail fish to fry at home.
The director’s family cannot reach Han Jisong’s sales channels for the time being.
Han Jisong agreed to the deal without hesitation.
There are still more than 6,000 kilograms of frozen hairtail left in Hu Qiongfang's store. The older the year, the better the frozen hairtail sells. Han Jisong eats the remaining hairtail, and it is conservatively estimated that he can make at least 1,000 yuan.
After dealing with the remaining hairtail fish, Jiang Tian also persuaded the adults of both families to stop selling fried hairtail fish for the time being.
"Then what should we sell? Continue selling hot pot?" Hu Qiongfang asked worriedly.
In the cold winter, hot pots do sell better than boxed lunches, but because of the high unit price, fewer locals come to eat them.
"Let's sell noodles and dumplings. They're made right before they're served. I've calculated that our big iron pot can make more than ten bowls of dumplings. We'll have enough time to cook for a lot of people."
"Noodles are easy to make. Let's make the toppings first. Then when customers come, they can choose which toppings they like. All they need to do is cook the noodles, put them in a bowl, cover them with the toppings, and serve them on the table."
Jiang Tian did what she said. That night, she prepared three flavors of noodles for the two families.
One is noodles with pickled mustard greens and shredded pork.
To make your own pickled snow vegetables, you only need to buy some fresh pork, cut it into thin strips, heat the oil in a pan, add minced garlic and chili, sauté until fragrant, then pour in the shredded pork, add a few spoons of soy sauce, stir-fry until the pork turns into a yellow sauce, finally pour in the snow vegetables, add salt and MSG to season, and the snow vegetable and shredded pork topping is ready.
Another one is stewed meat noodles.
This way of eating is probably only known by the locals, but Jiang Tian often made this braised noodles at the construction site in her previous life. Because it is rich in oil and has a lot of toppings, the workers all love it.
She chose this as the store's signature noodle dish mainly because this "hodgepodge" can be paired with a wide variety of ingredients.
To put it simply, whatever vegetables are cheap on that day can be used to make the stew, and the meat is not limited to pork belly. Cheaper pork skin, pig offal, etc. sold at the meat stalls can also be put in for the stew.
The main feature is a blind box dining experience.
The last one is the standard three-fresh noodles. In a bowl of noodles, there are two pieces of smoked fish, a few river shrimps, some bamboo shoots, and the delicious taste of the chicken rack and big bones.
Don’t be fooled by its simple method. In fact, this three-fresh noodle is what tests the chef’s skills the most. The soup is fresh and delicious, and of course the price is the most expensive in the restaurant.
