In recent years, under the leadership of "China on the Tip of the Tongue", there has been a wave of competition to shoot food documentaries in China. One more beautiful than the other gorgeous.
Now that there is more food to see, in the early days of the reform of Kaifeng, beijing, as the center of the country, what are you eating in the restaurants? And thanks to a Japanese documentary,
In the early 1980s, a documentary on Chinese food culture was produced by the Japanese Kameiko Mansha Co., Ltd. and produced by the Japanese Iwanami Picture Studio.
The documentary is divided into five episodes. With the help of this precious record, we can look back at the style of that year.
What did you eat in 1980?
Beijing
【Taste of the Commoners, Taste of the Court】
▲Beijing street scene in 1980
Longfu Temple Snack Bar
Longfu Temple Snack Bar,
Located in The Snack Street of Dongsi, Dongcheng District, Beijing,
It is one of the most famous old brands in old Beijing.
▲ 1980 Longfu Temple snack bar
▲The current Longfu Temple snack bar does not seem to have changed much
▲It is full every day
Economical meals in small portions and low prices.
About 13,000 guests visited every day that year.
▲Two-color steamed buns, scorched rings, fritters, soy milk, tofu brain, small bean porridge
Soy milk and fritters with granulated sugar are a popular combination of this shop.
Imitation restaurant
Fangshan Restaurant, located in Beihai Park,
In 1925, the chefs of the former Imperial Dining Room co-founded it.
It is a famous court restaurant in Beijing.
It is famous for its court cuisine, which is famous at home and abroad for its "Manchu han full table".
▲1980 and now Fangshan restaurant
Bird's nest has been produced after drinking hot water many times
Steep in chicken broth first
Then add the wine and salt flavored egg whites,
Add and mix well and steam to make the hibiscus swallow dish.
Bear paws are hairless and peeled
Use chicken and duck to boil the soup to freshen up, add a lot of onion and ginger to remove the peculiar smell,
After several boils, the bones are removed
Cut open and steamed in water
Sandwich bamboo shoots and shiitake mushrooms between the meats
Finally drizzle with juice and the braised bear paw is done.
Oolong spit beads, double dragon spit beads, a pint of tofu, anchovy shark fin,
Toad abalone and goldfish duck palm are representative dishes.
Quanjude
▲ Quanjude in 1980
Quanjude, founded in 1864 (three years of Tongzhi in the Qing Dynasty).
"Quanjude" is not only famous at home and abroad for roast duck,
And with a full duck table, specialties, innovative dishes, celebrity banquets
Represented by a series of boutique dishes,
It has formed a cuisine culture of Quanjude Haina Hundred Rivers.
▲Now Quanjude
After several generations of entrepreneurial hard work, it has made great progress.
In 1994, it was initiated by 6 enterprises including Quanjude Group.
Beijing Quanjude Roast Duck Co., Ltd. was established.
Maltose mixed with water to coat the whole body of the duck,
Place in the oven and bake without stopping.
Dong Lai Shun
In 1980, the queues had begun in the morning
Donglaishun was founded in 1903.
Dong Lai Shun Restaurant has long been famous for its operation of shabu lamb.
Is the Beijing catering industry in the old brand,
A prestigious historic shop.
▲Now Donglaishun
In 1996, Donglaishun chain headquarters was established.
The long-established Donglaishun has embarked on the franchise chain development path.
▲ Tradition is cut in pieces like this
Dong Lai Shun used castrated rams to make shabu meat.
It is a sheep with soft flesh and less fat.
The meat between the shoulders is the most delicious.
Grilled meat
Beijing's oldest barbecue restaurant is Grilled Meat Wan.
Founded in the 25th year of the Qing Kangxi Dynasty (1686 AD),
It has a history of more than 320 years.
In the early years of Beijing, the southern and northern seasons, everyone knows.
Ji's roast lamb, Wan's roast beef,
Each has its own way of standing.
Zhang Daqian, Mei Lanfang, Ma Lianliang, etc.,
The masters of the art are regular visitors here.
Marinate the meat with soy sauce, rice wine, sugar, garlic juice and ginger juice before baking.
Place on an iron plate and roast with shallots,
Then add the eggs,
Finally, add coriander and sesame oil.
Fortress Garden
Fortress Garden Restaurant was founded in 1930.
It is a famous long-established brand in Beijing that operates authentic Shandong cuisine,
It is one of the "eight buildings" in the old capital.
In the 1950s and 1960s, Fortress Park was the leader of the country.
One of the important places for holding official banquets for foreign guests.
Coriander puffed squid rolls
Jinyang Restaurant
Jinyang Restaurant is the earliest in Beijing,
The restaurant specializes in Shanxi cuisine.
Since its opening in 1959, the scale of the enterprise has been continuously expanded.
In 1985, two branches were opened in Tokyo.
Ramen noodles
Knife cutting surface
Pluck the fish
Cat ears
Three fresh beats of brine noodles
Listen to the Oriole House
The Tingli Pavilion is located in the world-famous Summer Palace, the Royal Palace.
At that time, it was Empress Dowager Cixi and her favored courtiers,
An important place to enjoy music and entertainment,
Because of the beautiful sound of music by means of the call of the yellow oriole bird,
Hence the name "Listening to the Oriole Hall".
▲The plaque was handwritten by Empress Dowager Cixi
Based on the menu of the Summer Palace Shou Dining Room, it is famous for making court dishes.
Gongmen Bong fish, colorful fish balls, goldfish lotus, golden water ferry fish, live eat Kunming fish
Some of these dishes are still gorgeous, some have been improved, and some have been handed down to this day. I wonder how you feel after reading it?