"Yang Mazi Flatbread is seeking transformation, preparing to do a fast food store in Changchun, and is currently in the location, which is also a useful exploration to meet the needs of modern consumers." On August 9, in the face of the question of how to pass on the torch in the new era of century-old food stores, Yang Chunling, the fourth generation inheritor of the fast-talking Chinese time-honored Yang Mazi flatbread and a famous Chinese culinary master, gave the answer - "If we want to stand on the shoulders of the older generation to promote Chinese cuisine and its culture, we must find the future development direction of the catering industry, and what we have to do is to promote in parallel in the form of fast food restaurants and traditional restaurants." ”
As the saying goes, "the people who planted the trees before them cool off". For time-honored brands, each plaque has a unique story behind it. In 1896, Yang Chunling's great-grandfather Yang Yutian broke into the Guandong and came to Shaji Maotu (present-day Taonan City, Jilin Province) in the southeast of the Horqin Steppe to make a living by setting up flapjacks. Because he was a child, he learned a unique cake making craft with a cake maker at the big set, and the baked cakes of Yutian Cake Shop are famous far and wide. Interestingly, because Yang Yutian suffered from smallpox when he was a child, there were many pits and pits on his face, and the name of "Yang Mazi Pie" was unexpectedly sounded, and Yang Yutian simply changed the signboard to Yang Mazi Pie Shop.
In 1980, the third generation of inheritors Yang Fugui founded the first Yang Mazi pie store, absorbed the strengths of all, introduced the old, launched more than 20 kinds of brand-name series products such as Yang Mazi pie, Yang Mazi fire spoon, Yang Mazi pie, Yang Mazi stew cake, etc., to create a representative product of Northeast cake, and won gold medals in various gourmet dish competitions, making a vivid modern interpretation for the Tang Dynasty poet Bai Juyi's "flax cake sample learning Kyoto, crispy oil and fragrant new baking" by tang Dynasty poet Bai Juyi.
There are so many cake products on the market, why is the yang mazi pie so fragrant? In the face of questions, Yang Chunling told reporters with a smile that Yang Mazi flatbread is formulated from 17 kinds of excipients, containing protein, amino acids, fat, calcium, vitamins and other nutrients. Its traditional method of making charcoal fire as a cooker, baking on the top, frying in a frying pan on the bottom, and heating up and down at the same time, has achieved the taste of the yang mazi flatbread that is charred on the outside and tender on the inside, crispy and delicious, and oily but not greasy.
With the word of mouth is the Chinese time-honored brand, China's well-known trademark, the national green catering enterprises, Jilin Province "intangible cultural heritage" and other honors, Yang Fugui has also been awarded the Title of Jilin Province Model Worker, National Advanced Individual Laborer, etc. Yang Mazi pie is in the limelight for a while.
However, with the iteration of people's dietary concepts, how to inject "development genes" into the yangmazi pie in the new era?" The first thing that China's time-honored brand must solve is the problem of insufficient power for product innovation. Today, whether we can create products that meet market demand with modern business philosophy and walk in the forefront of the market is the key to inheritance. To this end, Yang Chunling has recently been breaking the problem - the introduction of an industrial process to make cake blanks, which can enter supermarkets and breakfast markets after quick freezing, so that people can enjoy the taste bud experience brought by Chinese time-honored food without leaving home. During the interview, Yang Chunling always said that when yang mazi flatbread is planted in the market, it "has both old taste and new fashion" as a thick planting market.
Changchun Daily reporter Bi Xinyue