The BOSS behind the northeast barbecue set up a 24-hour butcher shop.

Northeasters are in Wuhan

"Wait another 20 years. At that time, all my shelves were Luxihuang and Qinghai Yellow in China."

"Yes, just give me two more pieces like this."

In a beautiful four-story glass house in Taipei yard, a big brother in Northeast China is choosing beef in front of the shelves. A cap with a very low pressure, a goatee, dark complexion, looks like Dao Lang.

My eldest brother’s name is Wang Zhengyu, a native of Jilin. In the summer of 2006, he came to Wuhan to open the first northeast barbecue. In the 80′ s, Lao Wang sold a plate of pork belly mixed with sauerkraut in 10 yuan, which became yyds in Wuhan barbecue industry.

"There are at most 7 or 80 fake Northeast barbecues in Wuhan." Now all the fake ones are closed, except Baofeng Street Head Office and Wangjiawan Branch, which are opened by Yu Laowang. Every morning, Lao Wang goes to purchase goods in person.

Wuhan’s catering industry is full of waves, and other businesses are thinking about how to make their branches bigger and stronger, but Lao Wang has plunged into the ocean of meat. After two years of closed practice, a new "salted fresh meat shop" was opened in Taipei yard.

Some people say that this is a paradise for meat eaters, and the butcher shop that doesn’t close for 24 hours is full of top ingredients collected from all over Lao Wang Shijie. Some people also say that the restaurant here has a very high value, and you can dominate the circle of friends with a punch card photo on the terrace.

Restaurant, butcher shop, supermarket, or open-air garden? What does this store look like? Let’s go and see.

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Opposite the renovated water world, a small four-story glass house is hidden among green trees, and the terrace on the top floor is lush.

The imported steaks cut on the shelves in the store are neatly spread with snowflake lines, and the air is filled with faint meat fragrance.

Lao Wang took me to visit the supermarket on the first floor. Australian black hair and cattle, Spanish black pig, Iberian ham and Yunnan truffle were all carefully selected by him from the countries of origin of food in the world, and they were all members of the global food family.

The variety certificate and origin of each piece of meat are complete, which supports traceability.

I have always wondered how Australia and cattle M1-M12 are graded. The chef dispelled the puzzle: according to the snowflake lines on the meat surface, the denser the snowflakes, the longer the feeding days, the more tender and delicate the taste. The highest quality M12 can’t be baked. Cut it into small squares and burn it with a spray gun.

"In fact, Luxi Yellow Cattle and Qinghai Yellow Cattle in China taste better than Angus Cattle, Australian Cattle and Cattle. Although the beef is rich in oil and tender in the mouth, it brings back fragrance when chewed in the mouth."

Lao Wang introduced Amway China beef, but he didn’t forget it. One of his friends spent more than 4 million yuan to buy breeding cattle for Luxi yellow cattle, and only raised them and didn’t sell them. When the first batch was prepared, they went to his shop.

"In another 20 years, when I am 60 years old, at that time, all my shelves are Luxi Yellow and Qinghai Yellow in China."

The supermarket on the first floor is open for 24 hours, and fresh ingredients can be supplied at any time. Whenever new customers come to the store, there will be a shopping guide asking about their hobbies and tastes, taking you to buy your favorite meat, recommending suitable condiments and side dishes, and you don’t have to worry about being picky.

In order to make it easier for customers to go home and do it themselves, Lao Wang specially opened a public kitchen on the second floor. There are chefs teaching on the spot from time to time, and the kitchen Xiaobai, who can’t cook any more, can copy his homework and go home perfectly.

In addition to in-store purchases, you can also go to the online mall to place an order. Next week, the temperature in Wuhan will drop by 7 or 8 degrees. When you lie at home and click on your mobile phone, fresh meat will be delivered to your door.

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"High-end ingredients often only need the simplest cooking methods."

The sentence "China on the tip of the tongue" entered Lao Wang’s heart. There is only one kind of seasoning for all the meat in the shop: salt.

Japanese smoked salt smoked with oak is suitable for matching with meat with heavy taste and fat, such as beef. The smell reminds me of the smoked sausage that my uncle brought back from Chongqing every New Year.

The fragrant garlic lemon salt, the slight acidity of lemon neutralizes the momentum of garlic, is a versatile seasoning salt suitable for steak, seafood and vegetables.

Matcha salt with a faint tea fragrance is a perfect match with fried food such as tempura.

The 16 kinds of salt with different flavors in the store are neatly packed, which seems to open the oil painting board, and the food has color in an instant.

The stairwell is also filled with cans of salt, so open a can at will, not for decoration, but for real.

The clerk’s younger sister mysteriously told me that Lao Wang also has a bottle of the treasure of the town store: Persian blue salt, which was a trophy of his collection of ingredients all over the world. It was once a special tribute of the Persian king. It is said that the salt mine that produced this salt has stopped production, and one bottle is less.

I prefer a salt stone in the atrium on the 3rd floor, like a pink crystal, to the treasure of the town shop. It feels delicate and smooth, which makes people want to lick it.

Himalayan sea salt is a witness of Himalayan mountains rising from the bottom of the sea. It is generally used as an ornament and should not be eaten.

Ophthalmology hung up, and when the barbecue plate was served, I understood why Lao Wang insisted on using only salt as seasoning.

The smell of meat wrapped in gravy is the main theme of a song, and different salts are like the chorus covered by different singers, which has the essence of the main song without distracting the original flavor of meat.

A mouthful of smoked salt and a mouthful of garlic-flavored lemon salt, it feels like riding on an Australian and cattle that have been fed for 12 months, and then running to Hyogo Prefecture, Japan, and then running to the seaside in Bali.

The sliced snowflake beef is eaten in different ways. It should be rinsed in the chicken soup cooked by slow fire. The richness of beef is perfectly combined with the fragrance of chicken soup. After rinsing the meat, a bowl of soup will be enough.

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Climbing to the top floor after eating and drinking, it is an open terrace. The Youth Palace in the distance is shaded by trees, and a huge kite is opened by a white parasol, which provides a shade for the pleasant mood.

Retro wooden tables and chairs are decorated with green plants, and you can find a quiet afternoon tea time everywhere.

I sighed with the photographer, this place is so suitable for eating and punching in.

Lao Wang ha ha smiled. "I only have 17 tables in this store with private rooms. If I really want to open a restaurant, why should I make a butcher shop on the first floor?"

Including labor costs, upstream and downstream supply chains and online shopping malls, the cost of opening such a store is several times that of ordinary barbecue shops.

But Lao Wang wants to establish more than just a meal friendship, but to let more people enjoy cooking at home.

Any shopping guide in the store will patiently teach you the storage method and cooking method after you choose the meat, such as the formula of medium-rare steak: 1, 3, 2. That is, after frying on high fire for 1 minute, turn over and fry on medium heat for 3 minutes, then turn over and fry for 2 minutes.

"Where we eat is no more comfortable and happy than eating at home."

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Watching the chef in the lobby on the first floor add charcoal to the barbecue stove, I suddenly remembered that when I was a child, I was eating with my married honeycomb briquette stove. When I just cooked a piece, I grabbed it and threw it into my mouth, regardless of the old man’s laughter: "It’s like being released from a hungry prison."

Looking back now, it was during the Spring Festival last year that the family sat around for dinner.

Compared with playing with a mobile phone and waiting for the waiter to serve in a restaurant in online celebrity, whether it’s watching the family cook or doing it yourself, it’s actually a ritual pleasure.

The temperature in Wuhan is dropping at a speed visible to the naked eye, which is a good time to put on autumn fat. Instead of shrinking in line at the door, it is better to buy a pile of delicious meat and go home to stew with relatives and friends and have a better sense of happiness.

Yan Zhuo xian Shi rou pu

Original title: "The big BOSS behind the Northeast barbecue, the whole 24-hour butcher shop"

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