The weather is not as good as the right place, and the right place is not as good as the people.

This was not said by Ning Weimin, but by Mencius. From this we can see the importance of "harmony".

In Mencius' view, the right time and location are the core of strategic layout, while harmony is the key to success.

If you can't achieve the goal of people and people, it will be impossible to get things done.

The outcome of a war is like this, and the rise and fall of a country is like this.

If this statement is placed in modern society, the success or failure of an enterprise and the survival of a company will be even more true.

Therefore, precisely because he understood this truth, Ning Weimin did not dare to treat internal employees or external guests in any perfunctory or hasty manner.

In order for Tan Palace to move towards glory smoothly, he had to be cautious and take it seriously.

It can be said that I tried my best to appease everyone's hearts and win over everyone.

Ning Weimin himself worked his way up from the bottom, so he certainly knows what people who sell jobs need.

The first is that the mood is smooth, and the second is that one can gain benefits.

So he has to start from these two aspects now.

How to keep your subordinates happy?

As the saying goes, a person's heart can be exchanged for a person's heart, and eight taels can be exchanged for half a catty.

Of course, it is based on emotion, and the best way is to play the emotion card.

And don’t forget where this is, this is a foreign country, Tokyo, Japan.

These people were willing to follow Ning Weimin with their suitcases, which in itself proved a kind of trust.

The hopes and demands placed on him are nothing more than living up to them.

So regardless of emotions or reasons, Ning Weimin has to establish a personality that makes his subordinates feel that he is trustworthy.

The specific method is that except when encountering any problems at work, he should not panic, but should stay calm when facing important events.

He also has to pay attention and care to the needs of employees in all aspects of their lives at all times.

Not only should we not treat employees poorly when it comes to food and accommodation, we should even think of problems that employees have not thought of or discovered in advance.

In a word, Ning Weimin must care for these subordinates as if they were his own family.

This is not only true for the regular employees of Tan Gong Restaurant, but also for non-staff personnel.

The two musicians, the face-dressing master, Xiao Cui, Zhang Qiang and his daughter are still like this, showing their character.

As for the benefits, first of all, although working in the catering industry is tiring and hard work and is called hard work, there are also some special employee benefits.

This time he came to Tokyo to open a store. In order to maintain the quality of the dishes, Ning Weimin selected raw materials almost every day and led the chefs to test the dishes.

The things they choose are all good materials, and some are even extremely precious ingredients.

So much so that before the restaurant even opened, it cost several million yen to try out the dishes, equivalent to the annual salary of a Japanese company.

Of course, the things they made couldn't be wasted, so they became employee meals.

It can be said that in the long days before the opening, these people who followed Ning Weimin from China spent every day eating and drinking.

So not long after, everyone gained several pounds.

Zhang Qiang’s mother said bluntly, “Oh, there are so many delicious foods here. But the problem is, after we leave here, what will we do when we return to China? It’s no longer good to cook by ourselves. This is bad...

"

His words made everyone laugh.

In fact, it wasn’t just the people from China who enjoyed the meal.

Soon, even the Japanese employees and dormitory administrators hired by Ning Weimin also benefited from it.

Those Japanese talents were so satisfied that their stomachs were full after eating, and they all sincerely admired the skills of the Chinese chefs!

They suddenly discovered that all the Chinese food they had eaten was fake Chinese food, and the sequelae became more obvious.

Suddenly I felt that the local "Chinese cuisine" in Tokyo was no longer good.

If they could eat like this every day, they might become addicted. Even if Ning Weimin didn't pay them a salary, they would be happy to do it.

But don’t say it, eating like this is really not free.

It is one thing for employees to be happy and have increased cohesion, but there are also actual gains.

Japanese employees have never seen such a generous boss.

They all admire Ning Weimin's feelings and are willing to take the initiative to share his worries. They treat their work seriously and meticulously.

And almost all chefs are focused on figuring out how to maintain the traditional nature of palace cuisine while making good use of local ingredients to make Chinese food recognized and loved by Japanese people.

So once the chefs are familiar with the properties of Japanese specialties and Japanese eating habits.

They successfully researched and invented several unique new dishes.

For example, Japan has a lot of high-quality marine fish and loves to eat ramen.

Brothers Jiang Dachun and Xiao Cha, who are good at making river seafood, learned and used it flexibly and figured out a way to make fish noodles with sea fish.

They use yellow croaker or horsetail as the main ingredient. Remove the spines of the fresh fish, chop the meat until it is like a paste, add a certain proportion of starch and salt to knead it into a dough, divide the dough into balls, and use a rolling pin to roll the dough into the size of a cattail leaf fan.

The dough is made into a large, thin pancake and then rolled into rolls.

Put the steamer in a steamer and steam it for 20 to 30 minutes, then spread it out. After cooling, cut it into thin pancakes with a knife and dry it in the sun.

It is then processed into slices, cooked, and ready to eat.

Since this kind of noodles is made of flour mixed with fish meat, the umami flavor is not in the soup, but in the noodles.

So fry, stir-fry, deep-fry, stew, or serve cold, no matter how you cook it, it will be delicious.

Less oily, not greasy, quite refreshing, low cost, but without losing the umami flavor, that’s pretty wow!

Even if you make soup noodles, you don't have to use thick dashi to match it like Japanese ramen.

So much so that this kind of noodles can confuse several Japanese waiters hired by Tan Palace.

They clearly saw that the soup in their bowls was watery, but the texture and taste of the noodles were excellent.

Even with their brains, they can't figure out where the rich umami flavor comes from.

Chef Liu of Vegetarian Liu gave the most accurate evaluation.

The old man said that this kind of fish noodles has a delicious taste. Although it is a kind of fish, it does not taste like fish, so it is really unique.

Like the two of them, Xu Chunyan, who is good at making noodles, discovered that the Japanese are particularly obsessed with pot stickers.

She didn't seem to be too "cold" about dumplings, so she improved the traditional dumplings in terms of taste and image.

The first is to make good use of seafood, and secondly, what kind of fillings should be used and what shape.

The fish meat dumplings are made into fish shapes, the crab meat dumplings are made into crabs, the shrimp dumplings are made into prawns, the sea urchin dumplings are made into sea urchins, the scallops are made into scallops, and the sea cucumber dumplings are made into sea cucumbers. It is a bit like the long dumpling feast in Xi'an.

Dumplings in various shapes are both beautiful and cute, and the ingredients can be distinguished clearly.

Not to mention that the Japanese, who are two-dimensional creatures, liked it, but even the domestic chefs were full of praise.

Xu Chunyan even learned and applied it, imitating Jiang Dachun and Xiao Cha's method of making fish noodles, and made fish noodle dumpling wrappers, which further enhanced the taste of seafood dumplings.

So even Jiang Dachun couldn't help but give a thumbs up, saying that Xu Chunyan invented the "shrimp, soldier, crab, and seafood dumplings", which can be regarded as carrying forward the traditional dumplings.

In short, if you don’t mention anything else, just the fish noodles and dumplings, the money Ning Weimin spent on tasting the dishes was not wasted.

In addition to "having to eat" at work, Ning Weimin also spends a lot of money for everyone in his private life.

I won’t talk about the 50,000 yen per person landing fee and reception banquet when I first arrived here.

Just say that on weekdays, whenever he has the opportunity, he will still find a station wagon and organize everyone to go out and walk around Tokyo to experience the modern life in the city.

I have been to a lot of parks in Tokyo, and I have seen karaoke, I have been to Disneyland, I have been on a cruise ship in Tokyo Bay, and I have tasted all kinds of snacks and restaurants.

Ning Weimin even bought a lot of Tokyo's local specialties such as tobacco, wine, sugar and tea, and distributed them to everyone on a per-person basis.

Ning Weimin also personally took everyone to the nearby post office and taught them one by one how to write addresses and send international parcels.

The phone in the dormitory has international service enabled so that everyone can contact their families at any time.

Think about it then? He has already reached this point, how can these people train him without giving up their shoulders?

In fact, not to mention the two musicians, the noodle maker was very envious of these regular employees of the altar palace.

I feel that they are extremely lucky to have met one of the best leaders in a million, and they are living in a blessed nest.

Even Zhang Qiang's mother could not see how hard Ning Weimin worked so hard, and she was convinced of his character.

Not only did she take the initiative to help him and share some of the things she could for him, but she also confessed to him something that had been hidden for a long time and violated the original agreement.

Fortunately, after he went abroad last year, Zhang Qiang's uncle took advantage of others and secretly agreed to perform on behalf of his niece.

Although Zhang Qiang doesn't want to go, Zhang Qiang's mother doesn't agree either.

However, due to family ties, the mother and daughter could not refuse Uncle Zhang Qiang's plea in the end. They violated their promise to Ning Weimin and followed these people to "go to the acupuncture points."

But I didn't expect that this time I would actually be on a pirate ship.
To be continued...