Chapter 2106: Zhou Andong's News Value

Yung Kee, founded in 1942, was formerly a food stall near the Xiangjiang-Macau Ferry Terminal. Later, the owner rented a storefront at 32 Wing Lok Street, Sheung Wan.

During the Second World War, the shop was destroyed by Japanese bombing. In 1944, Yung Kee moved to 32 Wellington Street. By 1964, the owner bought the property on Wellington Street and opened Yung Kee Restaurant.

Subsequently, within 10 years, he bought the four adjacent storefronts as well. It was rebuilt in 1978, becoming the current Yung Kee Building.

Yung Kee was very famous in Xiangjiang. In 1968, the American "Fortune Magazine" selected Yung Kee Restaurant as one of the world's 15 best restaurants, and it was the only Chinese restaurant.

Zhou Andong wandered around until nine-thirty. When he returned to the hotel entrance, the car arranged by Qiu Dongfang was parked beside him.

"Get in!"

Zhou Andong got in the car, and Wang Wentian sat in the front passenger seat.

"Yung Kee Restaurant!"

The driver was a Hong Konger and was more than familiar with Yung Kee Restaurant.

"Alright, Mr. Zhou, please sit tight!"

Zhou Andong was sitting in a stretched bulletproof Lincoln. Cai Guohong had also used this car to pick him up at the airport yesterday; it was rented from the hotel.

Because Chen Hansheng and Zhao Jingkang were fighting for the party chairmanship, it was a mess. Those gangsters were wandering the streets all day, and they could start fighting at any moment. And those British people harboring evil intentions were just watching the show and had never intervened.

Xiangjiang was too chaotic now, and Zhou Andong's fame was too great, which was why Cai Guohong rented this bulletproof Lincoln from the hotel.

The Lincoln drove steadily on the road, closely followed by three commercial vehicles; Yu Zhan and the others were in those cars.

At ten-fifteen, they arrived at the restaurant smoothly.

Zhou Andong got out of the car, looked up at the Yung Kee Restaurant sign, and just as he was about to step inside, he heard someone calling from behind.

"Mr. Zhou!"

Zhou Andong pulled back the foot he had stepped out with, turned around, and saw it was actually Wang Jinfu. A smile appeared on his face.

"Boss Wang, it's been over half a year. Why do I see you've put on some weight?"

Wang Jinfu touched his protruding belly and said with a smile, "Jin Fu Tang's cooperation with Xurishang is already on the right track, and now we're just waiting to go public. I can eat and drink well, so it's normal to be a bit fatter."

"Let's go in together."

Zhou Andong pushed open the heavy wooden door of Yung Kee Restaurant. What met his eyes was actually Wang Xizhi admiring geese; the landscape was created so vividly.

As everyone knew, Wang Xizhi loved geese. From the geese's postures—their carriage, walking, and swimming—he realized the mysteries of calligraphy brushwork and grasped the principles of holding and moving the brush.

Later generations also referred to Wang Xizhi's love of geese, Tao Yuanming's love of chrysanthemums, Zhou Maoshu's love of lotus flowers, and Lin Hejing's love of cranes as the "Four Loves."

Zhou Andong looked at the "Admiring Geese" painting and said with a smile, "I heard Yung Kee's roast goose is very famous. I didn't expect the owner to hang a painting of admiring geese here."

Wang Jinfu nodded and pointed to a plaque on the wall in front, which read "Yung Kee Restaurant, Number One Under Heaven."

"That plaque was inscribed for Yung Kee ten years ago by the cultural master Lin Yutang at the age of 79."

Zhou Andong walked over. This calligraphy was much better than those so-called masters of later generations, because he could understand it and knew what was written on it.

Then the two of them arrived at the reserved private room. Wu Hongda had already arrived. Seeing them, he stood up and said with a smile.

"Mr. Zhou, I couldn't sit still after putting down your phone call. I came to wait for you just after nine o'clock."

Zhou Andong shook hands with Wu Hongda and said jokingly, "Boss Wu, if you were a beautiful woman waiting here for over an hour, I would definitely be very moved."

Wu Hongda laughed heartily. "If Mr. Zhou is interested, I can introduce you to two beauties. Even those female stars, you can take your pick."

"I was just joking." Zhou Andong smiled bitterly and sat down.

"Mr. Wu, have you ordered the dishes?" Wang Jinfu rubbed his big belly. "I didn't have breakfast this morning, just waiting for the lunch you're treating."

"Ordered!" Wu Hongda called the waiter to serve the dishes, then explained to Zhou Andong, "Because you have to visit an elder this afternoon, I took the liberty of ordering the dishes so you can eat as soon as you arrive, which will save quite a bit of time."

"No problem!" Zhou Andong waved his hand. "In this world, there is nothing I won't eat as long as it's edible."

Soon, the waiter brought the dishes. First came the appetizer, sour ginger and century egg. The egg white part of the century egg was crystal clear, while the yolk was in a semi-solid, semi-liquid state.

Next was the roast goose, Yung Kee's signature. For every guest who came here to dine, the roast goose was a must-order.

"Yung Kee's roast goose is different from most Cantonese crispy-skin roast goose methods. The skin and meat are integrated, absorbing all the juices and goose fat, plus a thin layer of goose fat gelatin sandwiched in the middle, making the taste very wonderful. Mr. Zhou, try it."

Zhou Andong picked up a piece, dipped it in some plum sauce, put it in his mouth, and his eyes lit up.

"Not bad, not bad, very delicious. Fresh but not salty, crispy but not mushy, the fat and lean are just right, and with the rich goose juice, it really leaves a lingering fragrance on the lips and teeth."

"This is pine nut cloud meat, somewhat similar to Dongpo meat in Hangzhou cuisine, but with an extra faint smoky flavor. It is said that the method is quite cumbersome; you need to select pork belly with an even fat ratio, blanch it with tea leaves, then boil it in superior stock, then stew it in brine, and finally smoke it. It is a dish that requires a lot of effort."

Every time a dish came up, Wu Hongda introduced it, and Zhou Andong was indeed very satisfied with the meal.

Wang Jinfu picked up a napkin and wiped the corners of his mouth. "Yung Kee has a full goose banquet. One of the dishes is called 'Five Blessings Lanting,' and the plating is very pleasing to the eye. It uses the Lanting plating style, imitating the appearance of Wang Xizhi's goose pond. The 'Five Blessings' are five different goose dishes."

"Time is really too rushed," Wu Hongda said with great regret. "The full goose banquet needs to be booked three days in advance. It would be great if Mr. Zhou could stay in Xiangjiang for a few more days."

"There will be opportunities in the future." Zhou Andong picked up another piece of roast goose; he really liked eating it.

"Mr. Zhou!" Wu Hongda asked, "Are you returning from Japan?"

Zhou Andong was stunned. "How do you know?"

Wu Hongda smiled. "You were photographed by paparazzi at the airport. These past few days, all the news has been about you going to Japan."

Wang Jinfu continued, "I reckon that since you're back, you'll definitely be photographed by paparazzi again. Some newspapers today must have news, but I haven't had time to read them yet."

"I read the day's news when I get home at night." Wu Hongda raised his glass to signal. "You were photographed by paparazzi when you went to Japan. There must be paparazzi squatting at the airport, waiting for you to come back."

Zhou Andong was a bit puzzled. "Those paparazzi don't photograph stars; why are they photographing me?"

Wu Hongda and Wang Jinfu looked at each other and smiled. "Your fame is much greater than that of stars. Many people speculate that you are already the richest man in Asia, and the four major families have all been overshadowed by you. Your news value is very high." ===== CHAPTER 2107 =====