In the middle and late period of the last century, near Tianfu Square in Chengdu, there were two high-end Sichuan cuisine restaurants almost at the same time, one was a Chengdu restaurant named after Chengdu, and the other was a Furong restaurant with Furong as the number, and the two gathered a large number of first-class celebrity chefs in Chengdu's catering industry at that time, creating a wide range of famous dishes, starry and famous, and continuing to write the authentic status of Sichuan.
Old photos of Sichuan Theater and Furong Restaurant
As one of the twin stars, Furong Restaurant, located in the section of Renmin South Road between Tianfu Square and Hongzhaobi, close to the Sichuan Theater at that time, is an imitation Western-style building with two floors and one bottom, which is both special and a little mysterious compared with other traditional Sichuan cuisine.
<h1>The creation time is not accurate</h1>
Most of the materials show that the Furong Restaurant was established in 1958, but in the resumes of some chefs, there are different versions of the time, such as Kong Daosheng, Zhang Huaijun, Chen Zhixing and other information show that they arrived at the Furong Restaurant in 1957, of which Kong Daosheng went to the Chengdu Restaurant in the second year, that is, in 1958. In an article by The famous Chef of Sichuan Cuisine Yan Xiangqi, it is said that Furong Restaurant was founded in 1953, and if it were not for clerical errors or typographical errors, this time is credible, because Yan Xiangqi worked in Furong Restaurant for a long time in the 1970s, served as the head chef, and then transferred to Chengdu Catering Company.
<h1>Reception specifications are quite high</h1>
The positioning of the Hibiscus restaurant determines that not everyone can go in and eat, although it also provides zero meals, but for the ordinary people of low and middle income, it is still out of reach, not to mention that it is also a foreign affairs service restaurant with foreign guest reception qualifications. Zhou Enlai and He Long once hosted foreign heads of state here, and many well-known people at home and abroad and celebrities also tasted authentic Sichuan flavors here, such as Mr. and Mrs. Snow, Han Suyin, Ba Jin, and so on. Li Jieren personally drafted a menu and invited Satin at the Furong Restaurant, the original text is as follows:
Savon:
I have booked a table with the Hibiscus Restaurant and opened the dish, the time is November 16 (Monday) at 5:00 p.m., the wind and rain do not change, I hope to go to the other place at about 4:30 pm. (Renmin South Road, north of Sichuan Theater.) In order not to be extravagant, there is no need for seafood. In order not to spend too much, so avoid using chicken, and the roast duck is easy to be crispy, not only eat the skin, but even the duck rack is eaten, and do not waste the reason. After the menu is recorded, it is a xi cha jian.
Lee robbed people
Thirteen afternoon
Four seven-inch plates: smoked fish, yellow throat (with tongue palm), husband and wife lung slices, and char siu finger removal
Seven major dishes and one soup: dry roasted mixed pork, Miyaho loin pieces, red oil tofu crucian carp, sweet roasted white, pot stickers with high bamboo shoot slices, clear soup bo belly (with spinach noodle dumplings), crispy duck, kelp leek sour and spicy soup
Twenty outer radish cakes (reused radish)
——Excerpt from "Collected Letters of Li Jieren"
Hibiscus crucian carp
<h1>The chef team is extremely strong</h1>
If the chef who has cooked in the Furong restaurant is reorganized into a Sichuan cuisine cooking team, his combat effectiveness index is estimated to rank among the top three in the history of modern Sichuan cuisine. In the 1950s, with the closure, rectification, joint venture or transformation of a large number of old restaurants, many Sichuan chefs with extraordinary skills were scattered everywhere, and before the opening of Furong Restaurant, famous chefs and receptionists from various restaurants were specially drawn from various restaurants to take charge of cooking and take charge of the table. In the early days, there were Kong Daosheng, Chen Zhixing, Zhang Huaijun, Bai Songyun, Lin Jiazhi, Zhang Zhixiang, Gong Shilie, Jiang Bochun, Liu Chenyu, Chen Haiqing, Zhang Jicheng, Hua Xingchang, Xia Changquan, Li Xuze and many other masters, and there were rivers and lakes where there were people, and the Furong Restaurant, which was famous as Yun, was also an out-and-out Sichuan cuisine stage, among these people, there were Rongzi sects from Rongyuan, there were pillow river sects from Pillow River Tower, and there were also Fuzi schools that originated in Fuhua Garden. The pot on the pier wins in the plate, and it is lively and exciting.
Eight treasures of pear
<h1>Famous dishes are very special</h1>
It is precisely with a few unique gangs of masters that have spawned a large number of classic dishes in Hibiscus Restaurant. The first to promote the hibiscus series of dishes. Furong is the city flower of Chengdu, not only has the different romance of Houshu Mengchang and Lady Huarui, but also the moving legend of the peace of the Hibiscus girl vs. the Black Dragon Bao side, sichuan cuisine chef empathizes with the dish, and creates a series of dishes named after hibiscus, such as hibiscus hibiscus, hibiscus shark fin, hibiscus chicken slices, hibiscus duck, hibiscus duck palm, hibiscus shrimp, hibiscus meat slices, hibiscus mushrooms, hibiscus lining, hibiscus lining, etc., so that Chengdu's hibiscus culture jumps out of the plate, smooth mouth, straight to the heart. In addition, the daily supply of cold mixed chamois, golden hook jade shoots, pot squid, soft fried wrench, bean paste duck breast, kung pao chicken cubes, camphor tea duck, sweet and sour hollow chicken balls, dried scallop hearts, ham anchovies, bean tip buds, eight treasures and pears and other Sichuan dishes are also popular with diners.
Out of the water hibiscus
In particular, the "Izumi Hibiscus" created by The famous Sichuan cuisine master Chen Haiqing not only retains the cooking skills of traditional Sichuan cuisine, but also reflects the innovative spirit of the times in which he lives, which can be called the classic famous dish of Furong Restaurant. It is said that this dish is innovated on the basis of the famous dish "Clear Soup Tiger Dan" of the Qing Palace, with chicken breast meat pounded, spread into thin slices, knife work trim into petal shape, inlaid into hibiscus flower shape, and special clear soup as "water", the form of the dish is beautiful, elegant, delicate and smooth, light aftertaste, is a fine product in Sichuan cuisine.
Another dish of hibiscus chicken slices, although the preparation and the preparation of the dish are different, but also have the same magic. Chicken breast is pounded with salt, the clear soup is dissolved, then the egg whites and water bean flour are added and mixed well, and then the clear soup is added to stir into a thick paste. Tilt the wok to a high heat, burn the lard to 30%, pour the chicken paste into the pot, quickly tilt the pan back, so that the oil submerges the chicken paste, and brew into chicken slices. The chicken slices are bleached in the second soup to remove the grease, and simmered with slices of ham, bamboo shoots, pea tips and spices. The color of the dish is white and crystalline, delicious and smooth.
Hibiscus chicken slices cooked by Song Yunze
During the operation period, Furong Restaurant as an internal and external training and exchange base, for chengdu catering industry to cultivate a lot of reserve forces, and has organized forces to overseas exchange and learning, display skills, in 1995 by the then Ministry of Domestic Trade as a Chinese time-honored brand, after various reasons closed, but Furong restaurant is not extinct, it is in another way in Chengdu to continue the Culture of Furong, once brilliant and traditional Sichuan flavor.
#吃在中国 #
【Pay attention to today's headline number "Sichuan flavor culture"】
See the old tradition of Sichuan cuisine and listen to the Sichuan flavor of the Dragon Gate Array.