Chapter 234: Popular (Ch 825627573)

If durian can rely on its already huge consumer base to generate huge consumption, then salmon products are not that easy.
However, Hailufeng Company did not blindly sell to the market at low prices.
As time came to mid-May.
The number of physical stores of Hailufeng Company has finally expanded to 677, covering almost all major first- and second-tier cities across the country. Except for the Snowy Plateau and the Western Regions, there are physical stores in other places.
There are 78 warehouse supermarkets.
In addition, Jianghai Restaurant, which focuses on cheap fast food, and Magong Cold Meals, which focuses on high-end catering, have also started rapid expansion across the country.
At present, there are 22 Jianghai restaurants and 6 Magong cold meals restaurants in the Pearl River Delta and the Yangtze River Delta.
In order to expand these industries, the physical business department of Hailufeng Company purchased a large number of properties in the first half of this year, almost becoming a major real estate investor across the country.
Fortunately, the real estate market has been in a half-dead state in recent years. Even with last year’s fairy bean industry and desert farmland construction, plus this year’s sponge battery stimulus, the real estate market has not recovered the roaring growth rate of ten years ago. However, real estate prices in some areas have barely stabilized.
On the contrary, housing prices in cities on the edge of the northwest desert have increased slightly, but after all, only a few people have the courage and determination to settle in such desolate cities on the edge of the desert.
Agricultural companies like COFCO Group, like Hailufeng, are building farmland while building employee communities at the same time, which results in the real estate industry not being able to benefit from the spillover from these enterprises.
Actually, there is no way around it.
To advance into the desert, it is natural that employees need to be stationed on the farm for a long time. In this case, the real estate company will definitely not go to the desert to build buildings. In the early stage, the agricultural group can only rely on its own construction. Since I have built the employee community myself, there will be no need for the real estate company in the later stage.
Especially those farms of China Railway Construction Company. They have long wanted to find some places to accommodate their employees and some long-term and stable projects for the company. Is there any project in this world that is more stable than farming?
Therefore, the progress of those China Railway Construction companies was faster and the projects were very large. After all, they were construction companies with a large amount of engineering equipment and engineering personnel. They did not even need training and could just get started.
At present, the area of ​​desert farmland that has been transformed in the northwest and southern regions has reached 11.7 million mu. These desert farmlands have also been rapidly sown in recent days and are expected to be harvested in September or October.
If the soybean pasture is used as forage, the first wave of forage can be harvested in August, and then a batch of other forage can be mixed in to enhance the diversity of the forage.
According to the plan, deserts with relatively abundant rainfall are generally transformed into farmland.
Desert areas with less precipitation are transformed into pastures.
The desert farmlands in these two directions have different planning and designs when they are transformed.
For pure soybean fields, a portion of sand dunes must be retained. These sand dunes will be retained as natural barrier zones, which can not only serve as windbreaks but also as fire isolation zones.
Because the soybeans and forage grass planted on the sand dunes need to be harvested regularly, and due to the relatively short harvesting time, the water content in the soybeans is very high, and the oil content is very low, so they are not easy to catch fire.
However, mature soybeans have a relatively low water content in the plant and a relatively high oil content in the beans, so they can be easily ignited, causing large-scale fires.
This is the practical conclusion reached by Hailufeng Company after burning hundreds of acres of soybeans at Mulan Farm last year.
Based on this situation, various agricultural companies leave a portion of natural sand dunes for the layout of barrier zones when transforming the desert.
If you take satellite photos of the desert farms after the grass harvest in July and August, you can see a very clear grid-like layout of farmland.
The pasture barriers are crisscrossed, and the soybean fields in the middle are separated. Even if one of the soybean fields is set on fire, it will not cause irreparable losses.
Of course, the major groups do not just build barrier zones. For example, a company under China Railway Construction Corporation has jointly developed a desert fire-extinguishing vehicle with Zoomlion Heavy Industry Science & Technology Co., Ltd.
This fire extinguisher does not use water or carbon dioxide to extinguish fires. Instead, it adapts to local conditions and uses the abundant fine sand in the desert as raw material for fire extinguishing. It can pump sand while spraying sand to cover the area where the fire is.
If combined with a farm’s drip irrigation machine or spraying aircraft, high-humidity mud and sand can be quickly formed, quickly suppressing the spread of the fire.
Since they know about this risk in advance, the major groups will certainly not sit idly by.
…
Yangcheng, Panyu District.
As a high-end catering layout, Ma Gong Cold Meals has attracted many consumers who like to eat sashimi since its recent opening.
If we talk about which places in Lingnan like to eat raw and cold food, it must be Shunde and the coastal areas of eastern Guangdong.
People who like Shunde sashimi and Chaoshan pickled raw fish love them very much, but people who don’t like them find them difficult to swallow.
The main products of Magong cold dishes are Shunde sashimi and Chaoshan marinated sashimi, as well as the cooking methods of other sashimi dishes from all over the country, as well as some Japanese cuisine.
However, the core condition that allows Magong Cold Meals to be labeled as high-end catering is actually “safety”.
That’s right, it’s safe.
Compared with other raw fish, oysters, and raw pickled foods, there may be a risk of parasite and bacterial infection.
Ma Gong cold meals completely solve these problems from the source and technology.
All freshwater fish, including the crispy Wan fish and native grass carp that are served as sashimi, are farmed indoors using high standards. The natural environment is fully isolated from the seedlings, water, feed, and transportation, preventing parasites and bacteria from infecting the fish meat.
As for the technique of pickling raw food, Jiang Miao spent several days studying it because he saw that his parents liked to eat it. He used natural spices and salt, sugar and soy sauce, and at the same time used modern processing technology to reduce harmful bacteria to a minimum.
This Magong cold food restaurant in Panyu District didn’t become popular at first, but it still had a lot of customer traffic.
After all, there are many consumers in Guangzhou who like to eat sashimi.
“Dad, don’t go to other places to eat sashimi. We just killed the bugs last month. This time I’m taking you to eat something different.” The young man brought his father and mother to the door of Magong Buffet.
“What are you afraid of? At worst, I can just take some insecticide!” The old man was not afraid. After all, he had been eating this way for decades.
The young man persuaded him earnestly: “Dad, don’t do this. The doctor told you to eat less in the future, otherwise you will easily get liver cancer.”
“Haha, I just like this.”
“Xiaodong, you know your father has a stubborn temper. You just need to go to the hospital for regular check-ups.” The old man’s wife shook her head.
Tian Xiaodong also knew his father’s temper. If he didn’t eat sashimi four or five times a month, he would feel uncomfortable all over. Therefore, after hearing the introduction from his friends, he decided to bring his father to try the Magong cold food restaurant to see if this so-called safest raw food restaurant could solve the risk of his father being infected by parasites.
Entered the restaurant.
The waiter took them to a private room on the second floor.
“Dear guests, this is our menu. Do you want me to introduce it in detail?”
“Beautiful girl, do you have any crispy sashimi?” The old man had been in the hospital for a week and was already craving for it.
“some.”
However, Tian Xiaodong shook his head and pointed to the set meal on the menu and said, “Let’s have a large sashimi platter for two, a grilled beef, a charcoal-grilled sockeye salmon, a half dozen salt-cooked oysters, a fruit salad, and…”
After looking for a while, Tian Xiaodong found that there was no wine on the menu: “You don’t sell wine?”
“Sir, I’m very sorry, our company has a policy that we do not sell alcohol, and we do not accept guests bringing in alcohol from outside.” The waiter replied apologetically.
It was the first time that Tian Xiaodong heard of a restaurant that didn’t sell alcohol, but this also saved him from wasting time trying to persuade his father, so he nodded: “Okay! Then add another pot of lemon honey water for three people!”
“No problem. I repeat… Sir, is there any problem? If there is no problem, I will arrange for the dishes to be served.”
“Well, that’s it!”
“Okay, wait a moment.”
Twenty minutes later, the dishes arrived one after another.
The sashimi platter is made based on the cooking method of Hengxian County in Guangxi Province, with all the spices and ingredients chopped very finely.
Translucent crispy fish fillets and local grass carp fillets, light pink salmon fillets, orange-red sockeye salmon fillets, plus blanched fish skin, are arranged on a plate in the shape of a chrysanthemum.
The old man couldn’t wait to pick up a piece of crispy sashimi, wrapped it with shredded basil leaves and a little soy sauce, and put it into his mouth.
“Woo… Not bad! This fish is very good, crispy and sweet.”
Tian Xiaodong ignored his father and looked at his mother: “Mom, try this charcoal-grilled sockeye salmon.”
The oily sockeye salmon has a full Medela reaction after being charcoal-grilled, and the taste and texture are completely different from eating it raw.
Its taste is rich and delicious. Sockeye salmon has a strong fishy flavor. This flavor is a pure and natural ocean flavor. It is a unique flavor accumulated by sockeye salmon living in the ocean for a long time and feeding on plankton and natural fish and shrimp. The breeding base achieves the accumulation of its flavor through artificial simulated feed.
Tian Xiaodong also took a bite and tasted the rich freshness of the sea fish and the dry fragrance of the lychee wood, as well as the firm texture of the meat, which was a bit chewy.
This is because the flesh of sockeye salmon is relatively firm and elastic, and the toughness of the flesh can be clearly felt when chewing. Unlike some fish with loose flesh, every bite of it gives people a solid taste experience.
Although the meat of sockeye salmon is firm, it is also delicate and tender, with a fine texture. After entering the mouth, the fish meat can spread smoothly in the mouth without any rough or astringent feeling.
After tasting it carefully, Tian Xiaodong found that the fish meat was still tender and juicy even after being charcoal-grilled.
This is mainly because sockeye salmon has a high oil content, which allows the fish meat to remain fresh and juicy after cooking or when eaten raw. The moment you bite it, the fish oil and gravy will spread in your mouth, increasing the richness and satisfaction of the taste.
The old man ate a few slices of crispy fish and local dace before looking at the sashimi of sockeye salmon and pink salmon.
“What kind of fish is this?”
Tian Xiaodong opened the menu and saw a detailed introduction: “Looking at the introduction, it should be sockeye salmon and pink salmon, which are fish similar to salmon.”
“Sea fish?” The old man picked up a piece of orange-red sockeye salmon.
The flesh of sockeye salmon does not have the white lines like Atlantic salmon and king salmon, and is brighter red.
Ranked by fat content, the king salmon has the highest fat content, followed by Atlantic salmon, then Pacific coho salmon, Pacific sockeye salmon, Pacific trout, and Pacific pink salmon.
Of course, the fat content is too high and it is easy to get greasy when eating it.
The old man took a bite of the sockeye salmon sashimi. Apart from being a little chewy, it also had the richness of fat and a hint of sweetness.
Then he took a bite of the pink salmon.
The meat of pink salmon is tender, relatively soft and delicate. You can clearly feel the tender texture of the fish meat when you eat it. It has no rough or hard taste and can be crushed by light chewing.
It also has a certain elasticity and chewiness. When you bite it, the fish meat will rebound slightly and will not fall apart. This elasticity increases the fun and satisfaction when eating and makes the taste richer.
Pink salmon contains a moderate amount of fat. When eaten raw, you can feel the fat spreading in your mouth, bringing a smooth and fragrant taste. It is not too greasy, but just right to add a mellow flavor to the fish and make it taste more moist.
Finally, there is a light sweet taste, which is the natural flavor of the meat itself, especially fresh pink salmon, the sweetness is more obvious.
At the same time, it is accompanied by the unique refreshing scent of marine fish, without too strong fishy smell, giving people a fresh taste experience.
“This pink salmon is good, but the sockeye salmon is a little too fat.” The old man couldn’t get used to the fat sockeye salmon.
Fortunately, he had never eaten king salmon, which was really greasy.
Tian Xiaodong also took a few bites of sockeye salmon: “No! This sockeye salmon is much more refreshing than salmon.”
For people who have eaten salmon and king salmon, sockeye salmon and pink salmon actually have a very suitable taste, with a moderate fat content, not dry and not too greasy.
“Xiaodong, this beef is delicious. I thought it was a bloody steak like in Western cuisine, but it was well-done and not tough. I wonder how it was cooked?”
On the first floor of the restaurant, there is a dining table similar to Japanese teppanyaki.
You can see the chefs working on various things.
Many guests were sitting in front of a row of dining tables, opposite which was the chef’s workbench.
The waiter brought a large piece of marbled beef and placed it in front of everyone, introducing it: “This is the marbled beef from the Taminchagan Farm in Mo Nan. Today’s special price is 58 yuan per person.”
“Give me one.”
“Waiter, do you have any more Shiomachi oysters?”
“some.”
“Give me half a dozen!”
“Okay, please wait a moment.”
The waiter quickly pried open the oysters, arranged the dishes and added the toppings.
The chef also cut the beef strips and started cutting it.
In fact, most of these chefs are not professional chefs. Except for the chef who is responsible for cutting sashimi, the other chefs are newcomers who have been trained for more than a month and then arranged to work.
But this does not affect the quality of the dishes, because dishes like grilled beef strips, grilled beef, charcoal-grilled salmon, and flamed cheese salmon are not difficult to prepare. As long as the chef follows the operating manual and proceeds step by step, the product will not be too bad.
In fact, it is the benefit of eating good ingredients.
The best ingredients often require only the simplest cooking.
It can be said that Magong cold dishes are high-end meals made up of a large number of top-quality ingredients.
Never before has a top restaurant had such a strong supply chain of raw materials.
Even large fast food chains like KFC and McDonald’s can only rely on the advantages of centralized procurement to barely control part of the upstream supply chain.
The industrial chain of Hailufeng Company is an independent system built by itself. Even its partners are firmly controlled to ensure that these partners cannot easily get rid of the influence of Hailufeng Company.
In this case, Magong cold dishes can claim to be the safest.
From the opening of Liujia Magong Cold Meals until now, except for a few diners who could not adapt to raw pickled food and suffered gastrointestinal discomfort, other diners have not suffered from gastrointestinal discomfort, and no risk of parasitic infection has been reported.
This is the confidence behind Magong’s cold dishes.
This driving effect has attracted many mid- to high-end catering companies, which have successively ordered oysters, crab roe, mantis shrimp, salmon, white shrimp, lobster and hairy crab produced by Hailufeng Company.
Why has it been that domestically farmed triploid rainbow trout has not been able to impact the foreign imported salmon market?
The reason is that these companies are not good at publicity and their products lack confidence.
When selling products, Hailufeng Company directly issues announcements and publishes very detailed test reports and standards. At the same time, it welcomes everyone to check at will, as long as they do not deliberately discredit or distort the facts. If any problems are detected, Hailufeng Company will directly reward the tester with 100,000 yuan.
However, no one has successfully received this money so far. Instead, several bloggers who deliberately fabricated information have been sent to jail.
It’s not that the wholesalers and distributors of imported salmon are not anxious. In fact, they are also secretly spreading rumors about Hailufeng’s salmon.
However, no one dared to spread rumors on the domestic Internet, mainly because of Hailufeng Company’s legal department, which is well-known in China for its mad dog style, and the public relations department is always paying attention to any movement on the Internet.
Spreading rumors may feel good for a while, but the consequences are serious.
In the salmon industry, Hailufeng Company did not put any salmon brand on the market, but instead set up its own system, which is Hailufeng Salmon.
Many exclusive product names have been registered, including “Hailufeng Sockeye Salmon”, “Hailufeng Silver Salmon”, “Hailufeng King Salmon”, etc.
Through this cut, we can avoid the boycott of the salmon industry and draw a clear line between ourselves and domestic rainbow trout.
This cutting layout is designed to create a top brand.
Let Hailufeng salmon completely surpass salmon centered on Atlantic salmon and domestic salmon centered on rainbow trout.
Since we are all salmon, why should we be divided into different levels?
The answer lies in security.
Even the so-called safe Atlantic salmon, New Zealand king salmon, and Chilean coho salmon still have a small risk of parasitic infection when eaten raw. This is determined by their breeding environment, and this problem will never be solved if the breeding model is not changed.
Because these foreign salmon farming processes usually use large cages in deep cold sea waters, and the cages have no way of isolating the seawater and marine life in natural waters.
This is also the fundamental reason why the incidence of parasites in people at home and abroad who like to eat raw fish is very high.
The risk of parasitic infection is fundamentally eliminated by farming Hailufeng salmon in all-round isolation.

Người mua: Newking, 31/01/2025 18:54