And that's not a big deal. Like Expert Li who was responsible for raising chickens, Expert Hong who grew rice also gave Ning Weimin two pieces of good news.

The first thing was brought up by Hong Yingfang on his own initiative.

He said that in fact, the quality of ordinary Jingxi rice is also very good. Although it is not as good as rouge rice, it has high oiliness, good taste and a similar fragrance.

Farmers who grow Jingxi rice often only have rice made from Jingxi rice on the family's dining table during the three major festivals of Spring Festival, May Day and National Day, allowing everyone in the family to take the opportunity to try it.

On weekdays, I don't even want to use it for cooking, and I always use it to make porridge.

The rice porridge made from Jingxi rice is also quite extraordinary.

The rice soup in the bowl is all green and green. The rice is rice soup and soup, and it will form a thin transparent skin in an instant.

Therefore, it can be seen from this that Jingxi rice without color is also a kind of rice with high texture.

If Ning Weimin is not necessarily obsessed with the rouge rice called "Zijinhuan" in order to improve the quality of the restaurant's ingredients, it would also be good to buy this ordinary Jingxi rice as a supplement.

Although it is not available on the market, basically these Jingxi rice is harvested and directly supplied to large government agencies and units.

However, the Agricultural University, as a technical support unit that has been responsible for this project all year round, has a way to introduce it to Ning Weimin and open an opportunity for him as an investor.

As long as he tells the school leaders, it should be no problem to have the purchasing department give him 10,000 kilograms every year.

The price is just expensive. The official purchase price is 1.5 yuan per kilogram. If Ning Weimin wants to get the goods, he may have to pay 2.1 yuan per kilogram.

Of course Ning Weimin doesn't care about this price. The dual-track price system is so common these days. How can he compare with public institutions?

Although ordinary rice on the market only costs 30 cents per kilogram, whether it is 1.5 yuan or 2 yuan per kilogram, the price is sky-high.

But compared with the selling price of Tan Palace, this cost is nothing.

What's more, it only costs more than 20,000 yuan to break the big news.

In fact, what Ning Weimin really cares about is whether the quality of the rice is as good as Hong Yingfang said, and whether he can taste the obvious difference from ordinary rice.

Not to mention that he stayed there for dinner that day. Hong Yingfang, who was in charge of entertaining him, really thought about this and made a pot of Jingxi Rice for him.

It turned out that he hadn't eaten it yet, but as soon as he smelled the smell while cooking, Ning Weimin decided to buy this ordinary Jingxi rice.

Because it’s really good, and it smells delicious. Not to mention the fragrance wafting out of the kitchen, people on the street can smell it.

And the aroma of this rice is definitely not the aroma of Thai fragrant rice, it is just the natural rice aroma of pure good rice.

Of course you feel better when you eat it.

It smells delicious, tastes sweet, and is refreshing and chewy. In our parlance, it is called gengue.

To put it bluntly, it is sticky and elastic. Indica rice from the south does not have this characteristic.

According to Ning Weimin's personal experience, the taste of this kind of rice is better than Japan's most famous Koshihikari rice, and the quality is not much different from the more advanced Kyoto Onsha rice.

It’s really the kind of rice that you can skip and still find it delicious.

As far as our domestic scope is concerned, in fact, Heilongjiang Wuchang rice and Tianjin Xiaozhan rice are also famous high-quality rice. These rice also have the same history as Jingxi rice and are of similar quality.

Both can produce sparkling rice oil, with a sweet aftertaste and a fragrant aroma.

But under the current situation, don't forget that Ning Weimin couldn't get Wuchang rice at all, and he had no way to buy Jingxi rice in the past.

Xiaozhan rice was the only rice he could buy, so it has always been Tan Gong's best choice for cooking.

But Tianjin is in a different place, so of course people are tight on local supplies.

Although Tangong is definitely not afraid of spending money, due to the current supply system problems, logistics and storage conditions are limited these days. The rice Tangong buys from Jinmen is actually not enough, and it is often stored for who knows how long.

Chen Mi.

This cannot compare with the taste of the bowl of Jingxi rice he is holding now.

So in this case, Ning Weimin felt that Jingxidao was still his best choice.

He immediately decided that he wanted this Jingxi rice, as long as it was new rice, no matter how expensive it was.

If nothing else, as long as he can export this kind of rice to Japan, he will make a lot of money.

Because the price difference is too big.

In Japan, the cheapest Koshihikari rice costs 500 yen per kilogram, which is more than 20 times the price of Keishi rice.

The price of one kilogram of Wengxia rice is equivalent to six to seven hundred yuan, which can buy three hundred kilograms of Jingxi rice.

Although Japan has extremely high tariffs on imported grains, rice still belongs to a specific variety, and the tariff at this time is as high as 500%.

Comparing domestic grain prices, even if Ning Weimin pays more tariffs, as long as the rice quality passes the standard, he will still make a huge profit.

It's almost time to catch up with the fans, why doesn't he do it?

In his Dangu branch in Japan, a bowl of rice like this sells for 2,000 yen, and the Japanese have to say that he is kind.

Isn't this like money falling from the sky? Another 100 million yen.

What does this mean?

It shows that being a food seller still has a bright future!

As for the second thing, it's a bit unintentional.

You know, we are not little Japanese people who can really eat white rice for free.

No matter how delicious the food is, it is still shabby, right?

Anyone who entertains guests must prepare a few hot stir-fries and some wine to be considered a person.

Hong Yingfang knew that Ning Weimin was coming because she knew yesterday, and she also knew that a nobleman like Ning Weimin ate too much good wine and food.

What's more, he is the boss of the most famous palace cuisine in the capital, so he will never care about what the common people consider to be hard dishes.

So he doesn’t have any big fish or meat.

In order to entertain guests, he found a new way and specially made some things that could be caught in the rice fields for Ning Weimin to try.

These things have been kept in the water since yesterday. They were fished out today and were still very vigorous when they were taken away.

There were several kilograms of lively river shrimps, dozens of frogs, a dozen loaches, and a dozen river crabs in the net bag, all of which were living creatures that originally lived in this rice field.

Ning Weimin liked it and said, "It's great. After eating so much seafood, I miss these things in the fields."

Indeed, even after going to Japan, he can gorge on any high-end seafood.

Not to mention that bluefin tuna is nothing, he can eat king crabs whenever he wants, and he also eats whale meat and puffer fish.

But people are like this. After eating too much seafood, they want river food. Ning Weimin's taste coincided with Hong Yingfang's idea.

Not to mention that Hong Yingfang also ordered some extra wild vegetables and mushrooms.

I also made two extra dishes of cold wild vegetables and a plate of fried pork with mushrooms. They were made from local ingredients, delicious, inexpensive, and economical.

As a result, the second good thing came from the most inconspicuous plate of fried pork with mushrooms.

Despite the fact that none of the wine companions took it seriously, Ning Weimin himself focused on river fresh food at first, but when this dish was placed in front of him, he was a little stunned when he saw the mushrooms clearly.

Without waiting for anyone to ask him, he picked up a bite with his chopsticks and brought it to his mouth. He was even more surprised when he felt the special and familiar aroma, and asked quickly, "Where did this mushroom come from?"

For no other reason than because he is familiar with this mushroom.

He had eaten it many times in Japan, and Matsumoto Keiko always bought it for him to fry or cook.

It is a fungus that is said to have been enjoyed only by the Japanese royal family in the past. It is called "Maitake" or "Maitake" in Japan as a high-end food ingredient.

A small pound can be sold for 3,000 yen, which is equivalent to more than 100 yuan. That is still fresh food, and dry goods are more expensive.

Ning Weimin never dreamed that he would see this thing in the suburbs of the capital today.

Could it be that this thing is also available in Beijing?

Isn't this a unique product of Japan?

Naturally, he couldn't help but want to get to the bottom of it.

Don't tell me, this matter really made him guess.

Seeing his reaction, Hong Yingfang naturally did not dare to neglect it and hurriedly told him that he had gone to Liangxiang in the first two days to inspect the farmland there and bought it from the local villagers.

Very cheap mushrooms, said to grow on chestnut trees, and a lot of them pop up when it rains.

He bought more than ten kilograms of mushrooms and distributed them to the neighbors. Everyone thought they tasted like chicken, which was very good.

Someone even asked him to go back to Miyun and bring some back.

In fact, the price was indeed not expensive. He only spent a total of one and a half yuan. He brought it today just to give Ning Weimin a taste.

If Ning Weimin likes it, he can give it to Ning Weimin if he still has some at home.

This news was more attractive to Ning Weimin than this meal.

Of course, at this time, he was not completely sure that the mushroom on the chestnut tree was the Japanese "Maitake flower".

So he didn't show any politeness. He took the mushrooms back to Ma's Garden after having a simple meal without much drinking. In the evening, he put these things in front of Qingzi and asked the real "experts" for advice.

Hey! I didn’t expect this to be the right match!

Ning Weimin still knew clearly from Qingzi's mouth that the Japanese "Maitake flower" was actually the mushroom that grows on chestnut trees.

Qingzi said that this kind of Grifola frondosa is actually a chestnut mushroom. Because of its special shape and special taste, she would not be mistaken.
To be continued...