Baiyue Cave Master

Time passed little by little, and Wang Yuanchao had been struggling with the fish for more than an hour.

As the fish gradually approached the boat, the huge and agile body of the tuna became faintly visible under the water.

The sunlight penetrates the sea water, reflecting silver light on the tuna's body. Its streamlined body is like a torpedo, full of power.

Suddenly, at the critical moment when the tuna was about to be pulled onto the boat, the tuna suddenly exerted force and rushed away again. The fishing line was instantly stretched tight again. Wang Yuanchao staggered and almost fell on the deck.

But Wang Yuanchao immediately squatted down, gritted his teeth, readjusted his posture, and pulled the fishing line back inch by inch.

At this moment, the atmosphere on the ship was extremely tense. Everyone held their breath and stared at the sea.

Finally, the tuna seemed to be running out of energy and was pulled closer to the boat by Wang Yuanchao. The crew members seized the opportunity and quickly put the scoop net into the water, scooped up the tuna weighing more than 300 kilograms, and threw it heavily on the deck.

Looking at the huge trophy in front of him, although Wang Yuanchao was so tired that he collapsed on the beach chair on the deck, he felt an indescribable sense of accomplishment and joy in his heart.

This tuna was not only a successful catch, but also a reward from the sea to Wang Yuanchao, and the most unforgettable memory of Wang Yuanchao's sea journey.

Watching everyone gathered around this yellowfin tuna and marveled at it,

Wang Yuanchao smiled happily and said to the chef:

"Master, this yellowfin tuna is fresh out of the water.

Please cut off all the fat, tender and delicious parts of the belly meat, and then cook them all by pan-frying.

We have a lot of people on the boat. If there is not enough big belly meat, you can choose some other parts of the meat.

As for seafood, the main point is freshness, so make more. Today everyone is eating tuna, so you can have enough at once.”

"Okay, Mr. Wang,

Are you going to pan-fry all of it? Aren’t you going to make some of it into sashimi?”

Wang Yuanchao waved his hand and said:

"Ask other people if anyone wants to eat sashimi.

If you have some, cook some, if not, fry it.”

Wang Yuanchao doesn't like eating sashimi. At home, he likes to pan-fry tuna with a little chili powder.

But everyone has different tastes. Anyway, a 300-pound tuna is enough for everyone on the boat.

It is completely possible to make whatever flavor everyone likes. Although Wang Yuanchao has been the boss for almost a year, he still does not have the idea of ​​being self-centered and believes that the people around him and those under him must be self-centered.

After catching a huge yellowfin tuna, Wang Yuanchao was exhausted. After experiencing the joy of catching fish at sea, he handed the fishing rod to the bodyguards and took Xie Sha, Liu Meng, Michelle Lu and Alice to the second floor flying bridge to rest.

When Wang Yuanchao goes out to play, he is casual and does whatever he wants. He rests when he wants to rest and moves when he wants to move around.

When you are tired, lie down and rest. When you are well, eat, drink and have fun.

After three days of pleasant fun at sea, Wang Yuanchao and his team returned to the company in high spirits and began to continue their struggle.

The Chinese in Hong Kong these days work very hard and seriously.

Xiangjiang Group is a company wholly owned by Wang Yuanchao. As long as Wang Yuanchao does not make any trouble, all the subsidiaries of Xiangjiang Group will be very stable and progress rapidly according to the established plan.

Time flies and it is almost the Lunar New Year of 1975. In the past two months,

Wang Yuanchao only did one thing, which was to get the wireless television station license agreed with the Hong Kong government. Wang Yuanchao planned to establish a new free wireless television station xjTV in Hong Kong next year.

The rest of the time, Wang Yuanchao's Xiangjiang Group is advancing its work as planned, gathering strength and storing working capital for next year's development plan.

The twenty-sixth day of the lunar year in 1975 is a very auspicious day, which is a good day for marriage, marriage proposal, opening of business, receiving wealth, sacrifice, etc.

The Xiangjiang Food Street on Taipingshan Street in Causeway Bay is crowded with people.

After the Daxiangjiang Group spent a large amount of money on advertising throughout Hong Kong to promote the Food Street project, the three century-old restaurants invited from China aroused the expectations of countless Hong Kong gourmets.

On the opening day, the streets of Taipingshan were jammed with people.

The sounds of firecrackers, gongs and drums, banners, ribbons, hot air balloons, arches, flower baskets, lion dances, and dragon dances filled the entire food street, making the entire Taipingshan Street area lively and festive.

Fortunately, Wang Yuanchao had made sufficient preparations in advance. Not only did his own security company send 150 people to maintain order on the opening day,

They also spent a lot of money and found the deputy commissioner of police to make arrangements. The police department also arranged more than 100 "big-headed green-clad men" to carry guns to maintain safety and order in the food street.

Wang Yuanchao led a group of company executives including Ouyang Yuanfang, Luo Yihua, and Hu Meng, and specially invited Secretary for Administration of the Hong Kong Government, Ha Dingji, to the scene to cut the ribbon.

Leading Xia Dingji and his group, they walked to the time-honored restaurant Huogongdian on the food street.

"Mr. Director, our Chinese catering culture has a long history of thousands of years.

China is a vast land with abundant natural resources.

Each region has its own unique cuisine.

But after thousands of years of sedimentation and development, the domestic catering culture is now mainly divided into eight major cuisines.

The restaurant we went to today serves Hunan cuisine, one of the eight major cuisines.

It is a delicacy that has been accumulated, studied and passed down for more than 2000 years in the Chinese Xiang-Chu culture.

Today I specially booked a table of Zuan cuisine, a Hunan specialty, at Huogongdian. ”

Although Xia Dingji is also an expert on China, as the director of the Administration Department of Hong Kong, he usually eats Western and Cantonese food.

I have never eaten Hunan cuisine before, but Wang Yuanchao's introduction has filled Xia Dingji's heart with anticipation.

"Mr. Wang, I don't have many hobbies except for food.

After listening to your introduction, I am full of expectations. "

"Haha, Mr. Director, don't worry.

Zuan cuisine was created by Cao Jingchen, the personal chef of Mr. Tan Yankai, the chairman of the National Government and the premier of the Executive Yuan during the Republic of my country period. In order to cater to Tan Yankai's taste, Cao Jingchen prepared dishes meticulously, drawing on the strengths of many other cuisines and absorbing cooking techniques from other cuisines on the basis of traditional Hunan cuisine.

According to our current saying, it is the royal family's imperial cuisine, a proper palace dish.

The ingredients and flavors of the dishes are carefully selected from the best, so you can look forward to it. ”

"Haha, that's good. Wang Sheng's arrangement is very nice."