Chapter 143: Chapter 143 - 143 Sun Hongliang

143 Chapter 143 Sun Hongliang

While preparing the lamb spine hotpot in the evening, Qian Zhuang and Gu Erjiang arrived.

Zhou Ying introduced them to everyone and told them to sit down and have dinner.

After the meal, the four climbed into the donkey cart and left home together.

Gu Erjiang smacked his lips in satisfaction as the wind blew, saying, “Sister-in-law, how did you think of cooking with lamb bones? It’s delicious, and I’m sure stuffed.”

“Winter is the season to eat mutton, but sheep don’t have much meat, to begin with. It would be a pity to throw away all the bones, so we had to think of a way to eat them”. Zhou Ying was flattered.

“That’s true. Sheep aren’t pigs, and you really can’t get much meat from one.” Gu Erjiang nodded in agreement.

“Hehe, since it’s trying out the dishes over these two days, can we go over? You don’t have to pay us our daily salary.” Qian Zhuang asked.

“Sure, but you can’t just eat but give more suggestions.” Zhou Ying paused for a moment and added, “By the way, when you collect the vegetables, remember to collect some fungus, such as shiitake mushrooms, tea tree mushrooms, and other mountain products. Also, buy as many white sesame seeds as you can.”

“Alright, leave this to us.”

“You can also buy winter bamboo shoots.” Gu Chengrui echoed.

“Understood.” Qian Zhuang nodded.

In the evening, Tian Jiawang replied that he could start work the next day.

Therefore, the next day, the three went to their manor and took a sheep to the restaurant.

Over the next two days, Zhou Ying stayed in the restaurant during the day to guide them in serving new dishes and establishing the menu.

At the same time, she gave a few simple training to the waiters and assigned them to wear red clothes and hats. Of course, the kitchen staff also had their uniforms, but they were all changed to white.

In the meantime, the copper pot, skewers, and charcoal were delivered one after another. After Zhou Ying taught everyone how to use them, she focused on teaching Tian Jiawang how to make skewers and barbecue them.

It was just that they had yet to find a suitable manager for the restaurant.

Just as Zhou Ying was about to do it herself, Manager Liu came in with a man in his 20s and said, “Mrs. Zhou, have you found a suitable manager?”

“Not yet. Do you have someone suitable to recommend?” Zhou Ying glanced at the man behind Manager Liu.

At the same time, she was also a little surprised, as she didn’t expect such a young man to have frostbite scars all over his face.

“Smart, this is my nephew, Sun Hongliang. He used to be the assistant manager of another restaurant in the North. Now that there’s a natural disaster happening, he came to me. But I don’t know if you’ll want him.” n/o/vel/b//in dot c//om

“There’s a disaster in the North? What disaster?” Zhou Ying asked in surprise.

“Snowstorm, giving snow that’s one meter deep. Sigh, there was just a drought half a year ago. Who expected that it would suddenly snow this heavily? Wouldn’t this kill the people in the North? ”

“The weather is abnormal, huh.” Zhou Ying commented and looked at Sun Hongliang. “Mr. Sun, how’s your accounting?”

“This is the account book I made before. Please have a look.” Sun Hongliang took a book from his clothes and handed it to her.

Zhou Ying opened it and took a look. The daily income of the restaurant, all spending, and the overall amount were clearly stated.

“Alright, the manager here is mainly in charge of accounting and greeting guests. There shouldn’t be any problems with these two, right?”

“No, I’ve done all these before.”

“That’s good. Your monthly salary is five taels of silver. Come over early tomorrow.” Zhou Ying paused and added, “About the cold sores on your face…”

“No worries about that; I will get it treated as soon as possible.”

“Remember to change into new clothes tomorrow and come over early in the morning to prepare for the opening.” Zhou Ying reminded and looked at Manager Liu, “Uncle Liu, I have to let him stay for a while to familiarize himself with the dishes in the restaurant.”