Hongbinlou Restaurant was founded in 1853 (3 years of Qing Xianfeng). The original site was located in Xu Street (now Heping Road) in Tianjin. In 1955, he entered Beijing at the invitation of Premier Zhou, and in 1981, with the approval of the Taiyuan Municipal Government, he established the Hongbinlou Roast Duck Shop, which is also the only large-scale restaurant in Shanxi that operates Beijing roast duck, covering an area of 1,500 square meters, with no less than 300 varieties of various dishes rich in national flavor. Hongbinlou Restaurant is a well-known halal flavor restaurant in China, known for its unique dishes, and is known as the "first floor of halal catering" by Muslims and all walks of life.
The beginning of the opening of Hongbin Building was the peak of tianjin wei prosperity in the water and drought wharf. At that time, the Tianjin Halal Hotel was large and small, each with its own characteristics. After several years of operation, Hongbin Building has become famous as "whole sheep dish". Whole lamb dish, also known as whole sheep table, is the use of sheep's head, meat, hooves, offal as the main ingredient, after grilling, frying, frying, burning, slipping, steaming and other different cooking techniques, can make hundreds of dishes.
Whole lamb dish
The whole sheep dish was originally a special dish for Muslim VIPs when the Qing Palace held a grand celebration, and on the 60th birthday of Empress Dowager Cixi, the palace used the whole sheep feast in Hongbin Building as the birthday feast of the Western Empress. Hongbin Lou's whole sheep feast has a history of hundreds of years, although the main ingredients of the 108 dishes are taken from different parts of the sheep, but in the name of the dish is not seen in the sheep word, but a profound image of the alias: such as "red leaves with frost" is the lamb liver cut thin slices fried, sprinkled with white salt flowers, and "open night" is made of sheep eyelids, it can be seen that the chef's imagination is also very rich. Hongbin Lou whole lamb dish has many boutique dishes that have been handed down to this day, such as "fried belly kernel", "casserole sheep's head", "longmen horn", "white pickpocket whiskers", "single pop waist", etc., these dishes are exquisitely crafted and widely praised at home and abroad.
Hongbinlou Roast Duck Shop is located in Taiyuan Yingze District Jiefang Road No. 22, since 1984, Beijing roast duck, raw noodle fried cake, multi-flavor big Lantern and other 9 varieties by Taiyuan City named high-quality products, has "Beijing roast duck", "mutton shabu-shabu", "five sons grilled chicken", "crystal duck palm", "raw noodle fried cake", "small round steamed bun", "multi-flavor big lantern", "peony West French duck" and other nine varieties have been named as high-quality products by Taiyuan City. Since 2000, roast duck and roast leg of lamb have been rated as Famous Chinese dishes by the Domestic Trade Bureau.
Fruit wood roast duck
Hongbinlou Roast Duck maintains the authentic flavor and characteristics of Beijing Roast Duck. The skin is crisp and tender, fat but not greasy, and the taste is mellow. "In the early days of the opening of Hongbinlou Roast Duck Shop, the store sent many people to Beijing Quanjude Roast Duck Shop to learn roast duck skills, and specially hired the store's Jing defeng master to teach the skills, thus maintaining the authentic flavor and characteristics of "Beijing Roast Duck".
"Peony Xifa Duck" is an innovative dish of Hongbin Lou, the raw material is a fat duck with broken bones, which has been carefully cooked to maintain the fresh flavor of the duck, but also crisp and delicious. When the dish is served, the center of the dish is a large red peony flower made of shrimp puree and shrimp slices, surrounded by pieces of crisp and delicious brown duck meat, and the outermost layer is fresh green vegetables; red, brown and green are contrasted, which is both appetizing and pleasing to the eye.
"Hongtu Beidou Fish" is an innovative high-quality dish of the store. Fresh carp is selected, and after delicate knife treatment and cooking, it has the characteristics of beautiful color, fresh taste, mellow and strange shape. If you eat it at night, turn off the indoor lights, only to see the light blue fire slowly swirling around the dish, beautiful and beautiful, making people intoxicated and intoxicated, and they can't bear chopsticks. The Chinese and foreign friends who have eaten this dish, hong Kong and Macao compatriots, all clapped their hands and applauded.
Shabu-shabu lamb
HongbinLou's "mutton shabu-shabu" is famous in the Taiyuan area. The store strictly controls the selection of ingredients, ingredients, processing and other links, meticulously: the lamb is a 2-year-old baby sheep from Shanxi Youyu, and the preparation of condiments is also very exquisite. In order to make the lamb tender and delicious, they put as many as 24 kinds of condiments, so there is a saying of "twenty-four stays". Therefore, whenever the Bailu festival has passed, many diners take it as a pleasure to go to the "Hongbin Building" to taste "shabu lamb".
In order to introduce new varieties, Hongbinlou Roast Duck Shop also sent people to Xi'an to visit, and the dumpling king "Zhang Xing Teacher Fu." The listed is "Guifei Xi Dumpling". "Fishing for the Moon on the Seabed", "Dried Scallops Wearing Yellow", "Amphora Monkey Head", "Fish Fragrant Steamed Dumplings", collectively known as "Wufu Steamed Dumplings". These five kinds of steamed dumplings have different shapes, different tastes, fine workmanship, sweet, salty, fragrant, spicy, and fresh flavors.
Multi-flavored Lantern
Taiyuan Hongbinlou Roast Duck Restaurant not only has excellent food and cuisine, but also provides ordinary consumption for the masses. On the first floor, the main business is economical cold spelling and home-cooked seasonal stir-fry, the staple food is rice, steamed dumplings, and a variety of cold drinks in summer; the window sells "raw noodle fried cake", "small round steamed bun", "multi-flavored lantern" and other flavors.
"The hongyan came to send warmth by the wind, the guests and friends were full of persuasion to add food, the red flag of the building was red in the fire, and the good man was never afraid of difficulties." This is the tibetan poem inscribed by Mr. Guo Moruo, a great literary hero, who went to the Banquet Hongbin Building in 1963, praising "Hongbin Building is good".