96-year-old fangshan restaurant live broadcast intangible cultural heritage dishes, Quanjude Group formulated "one product, one policy and one plan"

Beijing News (reporter Wang Ping) On August 28, the Fangshan Restaurant ushered in the 96th anniversary celebration, and the live broadcast showed the signature dishes and non-heritage dishes. According to Quanjude Group, at present, the "one product, one policy and one plan" of the group's 4 brands, including fangshan restaurants, has been formulated.

At the celebration, a number of celebrity chefs and Zhou Yanlong, general manager of Quanjude Group, opened the live broadcast of "The Essence of Imperial Banquet, The Exquisite Imitation of Food", which included four parts: exquisite pasta, exquisite famous dishes, exquisite imperial banquet and exquisite future. Known as the "signature" of imitation food, pea yellow, kidney bean rolls, small nest heads, minced meat baked cakes, dragon whisker cakes, dragon and phoenix roasted selling, dragon and phoenix cakes and other dim sum, golden toad wangyue, Mandarin duck playing water shrimp and other intangible cultural heritage dishes, the famous banquet "Shengshi Dragon Feast" and so on were all unveiled.

The Beijing News reporter learned that in the first half of this year, Quanjude launched the "14th Five-Year Plan" informatization sub-planning and preparation to build a strategic direction for the company's informatization work in the next 5 years, and the "one product, one policy and one plan" of the group's four brands of Quanjude, Fangshan, Fengzeyuan and Sichuan Hotel have all been formulated. At the same time, from this year's "May Day" to the full Jude Beijing area directly operated stores to launch the 2021 new version of the unified menu, and for the first time put forward the concept of "pay attention to dishes". Zhou Yanlong also proposed that in the face of the increasingly young market background of mainstream consumer groups, Quanjude should be honest and innovative, and at the same time self-revolution. From May 1, 2021, Quanjude's exquisite dishes market, to June 20, 2021, the sales of 8 exquisite dishes in 11 directly operated stores in Beijing exceeded one-third of the sales of Quanjude's 36 unified dishes.

According to public information, the history of the Fangshan Restaurant can be traced back to 1925, when Beihai Park was opened, Zhao Renzhai and his son Zhao Bingnan, who were originally on duty in the Qing Palace Imperial Dining Room, invited the former Imperial Dining Room's cooks Sun Shaoran, Wang Yushan, Zhao Chengshou and others to open a tea house on the north shore of Beihai Park, named "Fangshan", which means to imitate the preparation method of the Imperial Dining Room to cook dishes, and the varieties of business are mainly Qinggong pastries and snacks and flavor dishes. In 1955, the Fangshan Tea Society was changed from private to state-run. In 1956, the Fangshan Tea House was renamed "Fangshan Restaurant". In 1959, the Fangshan Restaurant was moved from the north shore of the North Sea to the Yilan Hall on Qiong Island, and the plaque was inscribed by Lao She. In 1979, Fangshan Restaurant first launched the "Manchu Full Table", but because precious ingredients became more and more scarce, Fangshan Restaurant selected some classic dishes and innovated on the basis of maintaining traditional cooking techniques, so that it has been passed down to this day.

Beijing News reporter Wang Ping/Wen Li Muyi/Photo

Edited by Wang Lin Proofread by Lucy