However, it is not enough for Baodao compatriots to participate.

Since he is overseas and has such convenience, Ning Weimin certainly hopes that more and more important local guests can be present to attend the opening ceremony.

So Ning Weimin took up the banner and made a special trip to visit the old overseas Chinese who ran restaurants in Tokyo with the help of his "mother's family" connections and recommendations, hoping to prove that his Tan Gong was not a helpless grass.

However, unlike other guests, these old overseas Chinese are busy here all day long, busy with their own business.

If you want to invite such industry seniors to come, you must be respectful, and they may give you some face.

Therefore, Ning Weimin still paid special attention to etiquette, and he sent the invitation more than ten days in advance.

On the day he posted the post, he not only dressed solemnly, but also carried a beautifully handwritten invitation and was waiting for his summons early.

As a result, we got what we wanted. Several old stores showed enthusiasm, and the person responsible for receiving Ning Weimin not only agreed to his request.

He also said that he would come forward to help Ning Weimin and invite a few more friendly Japanese friends, but he might need to reserve some seats.

Naturally, Ning Weimin had no objection. At that time, he said, "Don't worry about the crowd. The more people, the better. If that's the case, I would be very grateful."

Then he went back happily.

And the next day, Ning Weimin sent a car and people to deliver a batch of seafood dumpling gift boxes and fish noodle gift boxes to several shops.

It's obvious what his subtext means.

Since it is necessary to use food to prove that the level of Tan Gong Restaurant is sufficient, it is a well-deserved pride for the catering industry in Beijing.

In this way, these overseas senior colleagues can rest assured and have confidence in them.

To put it bluntly, he also wants to completely smash this matter, making others feel embarrassed about not fulfilling their promises, and do their best to help him support the situation.

Needless to say, the other party also knew Ning Weimin's intentions.

But this kid's cleverness is not objectionable and is understandable.

So three days before the opening ceremony, I called Ning Weimin to formally inform him of the relevant arrangements.

Unexpectedly, it turned out to be another big surprise that Ning Weimin didn't expect.

I'm sorry that these guests are quite important, they are all celebrities from all walks of life.

What a guy!

This matter has actually become a big deal!

Not only did Ning Weimin get his wish, but the specifications were so high that he couldn't believe it.

So needless to say, Ning Weimin, who was radiant after receiving this good news, felt even more responsible.

In order to ensure that there would be no mistakes at all, we have repeatedly considered the details of the reception and considered every step of the celebration process.

He also specially called two security officers to discuss how to ensure safety and eliminate hidden dangers.

Even so, on the day of the reception, Ning Weimin, who thought he had made adequate preparations for the reception, was unexpectedly surprised and was stunned by an additional surprise.

Because that day, the most important Japanese guest was actually a famous cultural celebrity in China.

She is even a legendary existence no less than Teresa Teng.

That is Yoshiko Yamaguchi, who is sixty-six years old and has returned to China to join politics.

This beautiful and fashionable old lady used to be called Li Xianglan in China.

That is, she was one of the "Five Queens of Songs" who became famous in Shanghai with songs such as "Evening Scent" and "When Will You Come Again", and was as famous as Zhou Xuan, Bai Guang, Zhang Lu, Wu Yingyin and others.

Then please think about it. If this happens, Ning Weimin won't be able to get excited.

It's not because he is also chasing stars, but because so many amazing guests gathered together on this day. It was really too many coincidences and too many factors worth remembering.

In fact, this is exactly what happened. From the beginning of the opening ceremony, Keiko Matsumoto took the lead in taking the stage to announce that she was a shareholder.

This is how the chefs from Tan Palace perform on stage.

In the end, it was even more so when the guests stood side by side at the ribbon-cutting ceremony and completed the ribbon-cutting ceremony together.

The guests remained extremely excited throughout, making this event an event they will never forget.

In particular, celebrities from all walks of life delivered speeches one after another.

The efforts of Ning Weimin and Matsumoto Keiko in promoting Chinese catering culture in Japan were highly praised in public, and Ning Weimin was given the supreme honor.

They said that in addition to hoping that Ginza Danguo Restaurant would continue to promote the spirit of Chinese famous restaurants and establish a Chinese brand in Ginza.

As for Yamaguchi Shuko, who once tasted palace cuisine at Beihai Fangshan in the capital, she is even more impressed by the cooking skills of today's Tan Palace chefs.

She publicly recalled her time in Peking decades ago, saying that when she returned to Japan after the war, she had never forgotten the concept of Chinese court food.

Unexpectedly, the palace cuisine at Tan Palace was better than what I had eaten back then.

This made Ning Weimin even more overjoyed.

Not only did it help him gain favor from the media and gain sufficient exposure, it also established the Tan Palace brand in one fell swoop.

This also allowed him to get his wish and find a place in Japan's high-end cuisine world.

After that, of course it was time for the banquet to officially start.

It should be said that Ning Weimin also really made faces for several people who stood up for him.

The banquet was well organized and more decent than anyone expected.

When it comes to this link, we have to praise Ning Weimin for his foresight. Thanks to him for arranging for Tan Palace's chefs to go to Maxim Restaurant for a period of very challenging training.

Today, his chefs have combined the advantages of Chinese and French cuisine and found a certain balance.

As a result, Tan Palace has two sets of menus, wine lists and service procedures: Chinese food and Chinese and Western food.

It is also called "knife and fork menu" and "tachyon menu" inside the altar palace.

For example, today's banquet is a "fork and knife menu".

No matter in terms of taste, appearance, color, plating method, or guest experience, all have been optimized and adjusted.

It is a banquet that combines the advantages of Chinese and Western food and combines the two food systems.

To put it simply, it is the content of Chinese dishes, plus the dining style and presentation of French food.

This not only ensures the authentic taste of traditional Chinese food, but also fully demonstrates the chef's cooking experience and skills.

And with his knowledge, insight and innovative ability, he made the diners in the audience shine.

I discovered that Chinese food can be so "less but more refined", with such rich levels, and a relatively elegant and relaxed dining style.

Not only does it leave a lasting impression on people's mouth and leave them wanting more, it also allows guests to get to know and love Chinese food again.

As for whether it is bragging or not, you only need to look at the specific contents of the banquet menu to know.

The first course, of course, is the appetizer.

According to French tradition, this dish is also translated as a bite of enjoyment.

It is a relatively small appetizer, and in some cases it is not even listed on the menu.

Although it is a side dish that can be eaten in one bite, it is also a reflection of the chef's skills.

Ning Weimin arranged an assorted platter for the guests, which included prawns, egg yolk rolls, shredded vegetables, couple's lung slices, pickled white fish,

Platters with meat and vegetables, available on land, sea and air.

The colorful ingredients are placed on a Chinese plate with red flowers on a white background, like a plate of colorful pearls and jade, shining with delicious light!

No need to eat it, it already makes the guests like it.

Among the many bland dishes, there is a slightly spicy taste assassin hidden inside.

Of course, it's no problem to whet the appetite of diners.

The second course is the appetizer. According to the rules of French cuisine, it is usually salty food to stimulate appetite.

Ning Weimin knew that Japanese people like fried food, so he arranged the classic Shandong cuisine "fried eight pieces" for everyone.

However, it is precisely because it is made from four-month-old naturally grown chicks, fried in palm oil, and paired with cold jellyfish and French white sauce to remove greasiness.

This seemingly ordinary fried chicken is not comparable to American fried chicken and Japanese tempura.

The chicken is tender and delicious on the inside, and the chicken skin is so crispy on the outside that you can even eat the bones, and it won't become soft when cooled.

Even the fried chicken clearly shows the chef's extraordinary skills.

And the Chinese salt and pepper makes Japanese people who have never been exposed to it feel the flavor of a foreign country. How can it not be praised?

The third course is soup.

What Ning Weimin asked the chefs to serve was the "Jade Soup" from Kang Le Restaurant.

This dish itself looks good, and the Tai Chi pattern, one green and one white, makes the Japanese talk about it.

What's more, the chefs added fresh scallops and crab meat, and the taste has been taken to a new level, so it won't disappoint.

The fourth course is fish.

This is the field in which Japanese people are most knowledgeable.

Instead of confronting the enemy head-on, Ning Weimin thought of clever ways to exploit his strengths and avoid weaknesses.
To be continued...