In the old days, the four most famous Lu restaurants in Jinan were: Huiquan Lou, Yanxitang, Jufengde and Cheap Fang.
Long-established hotels include: Chunjiang Hotel, Cui Yi Qinglu Restaurant. Specialty restaurants: Lu Southwest Flavor Building, Shunquan Building, Chengnan Past; Larger Restaurants: Shark Fin Palace Hotel, Quehuaju.
Lu cuisine, which originated in Shandong, is the qilu flavor, the first of the four major cuisines of the Han chinese people (also the eight major cuisines), the foundation of Chinese cooking, the history is long, and the foundation is profound.
Lu cuisine selection is exquisite, the knife work is exquisite, the technique is comprehensive, the seasoning is peaceful, the dishes are varied, the heat is rigorous, and the emphasis is fresh and crisp. Popular dishes often highlight the aroma of onion and garlic sauce, and the flavor is a perfect match for all aspects of pasta, so it is widely popular in areas where noodles are the main food in China; High-end dishes are inseparable from milk soup, clear soup, high-quality ingredients and excellent cooking skills, generous and simple, dignified, delicious and beautiful, with Confucian drinking style; The banquet is grand and pays attention to etiquette.
There are three most important periods in the history of Lu cuisine: the Confucian sages 2500 years ago laid the fine aesthetic orientation of Chinese cuisine and the concoction philosophy of the five flavors; 1500 years ago, the "steaming, boiling, roasting, brewing, frying, frying, boiling, cooking, frying, waxing, salt, soy sauce, vinegar, sauce, wine, honey, pepper" in the "Qi Min Zhi Shu" laid the framework for Chinese food cooking techniques.
During the Ming and Qing dynasties, a large number of dishes entered the court, forming many dishes and techniques that tested cooking skills extremely. In the Ming and Qing dynasties, Beijing's eight halls or ten halls, eight buildings, eight residences, and top twenty-four shops were all Lu cuisine. The restaurants secretly invested by the Eight Banners, operated by Shandong people, and cooperated with manchus and Han dynasties, reached their peak after Cixi, and they were all opened in the downtown area, with an antique and magnificent atmosphere. Known as the eight lobbies, "eight buildings", "eight residences", are the first chair of high-end restaurants in the Ming and Qing dynasties.
Huiquan Building
Outside the west gate of jinan's old city and north of the east section of the Communist Youth League Road, there was originally a south"north alley paved with old stone slabs, which is the Jiangjiachi Street known to everyone in "Old Jinan". Written during the Kangxi Dynasty of the Qing Dynasty and titled "The Tale of the Awakening Marriage" written by Western Zhou Sheng, it is written that the protagonist of the novel, Di Xi Chen, came out of Baotu Spring with several candidates and "went to Jiangjiachi to eat cold powder and burn cakes." It can be seen that as far back as the late Ming and early Qing dynasties, this alley was once a place where food and drink were sold.
Jiangjiachi
As the name suggests, Jiangjiachi Street is named after a famous spring deep in the alley——— Jiangjiachi. Jiangjiachi, on the other hand, was named after Jiang Junshi, a Licheng man who went to Shaanxi during the Jiajing period of the Ming Dynasty to be a deputy envoy and a military attaché of The Jinyi Wei, who lived above the spring pond. According to historical records, Jiang Jun, a native of Licheng (present-day Jinan City), was raised in the fourteenth year of Ming Zhengde (1519). He carefully investigated, rehabilitated unjustly imprisoned, and served as the inspector of Sichuan Province. Once, he followed the Jiajing Emperor on a tour of the Chengtianfu River, there was no bridge on the river, and it was too late to build a temporary bridge, so he ordered the magistrate to build a boat as a bridge, cover it with loess, and install railings on both sides, so that the emperor's car could drive past the "bridge." Everyone was unconvinced of his wit.
Although the length of Jiangjiachi Street is less than 100 meters from north to south, it is famous in the old streets and alleys of Jinan. This street not only has the famous spring Tianjing Spring, which is well known to all ages in old Jinan, but also the century-old huiquanlou restaurant in the alley is also a long-established brand in Jinan in the old days.
When it comes to Jiangjiachi, the people of old Jinan know that it is an ancient famous spring in Quancheng. As a child, when my brothers were naughty and playful, the adults always liked to say, "Go!" Go to Jiangjiachi to see the fish! "At that time, Jiangjiachi was a well-known release pond, the water depth in the pool was about two or three meters, the water surface was 200 to 300 square meters wide, and there was a half-person-high parapet wall made of mountain stones on the side of the pool, and there were hundreds of large fish in the pool, most of which were carp and crucian carp, which were bought and released by good men and women. In my memory, when the water of Jiangjiachi was crystal clear, a string of pearl-like blisters continued to spit upwards, and swimming fish swam freely in the pool, giving people a cool and quiet, leisurely and peaceful feeling, attracting many people to come here every day to enjoy the spring water and swimming fish.
During the Ming Dynasty's Wanli Dynasty, Zhang Heming, a deputy envoy to Shandong Andi, who had been a former county in Licheng Zhi County, touched the scenery after visiting Jiangjiachi, and changed its name to "Tianjing Spring" because the water surface of the spring was like a mirror and the scenery was reflected, such as a sky-hanging mirror. However, because the name of the spring "Jiangjiachi" is popular, easy to understand, catchy and easy to remember, the old Jinan people still have the habit of calling it "Jiangjiachi".
What makes the old Jinan people still relish it, in addition to watching fish in Jiangjiachi, there was also a famous century-old shop in its northern neighbor——— Huiquanlou Restaurant.
Jiangjiachi Street
HuiquanLou Restaurant, from the opening of the 12th year of Qing Guangxu (1886) to the disappearance of demolition and relocation a few years ago, has a business history of more than 100 years. According to Mr. Hou Junjie's account in the article "Huiquan Lou Restaurant", during the Qing Guangxu period, there were originally two hotels set up next to each other on the banks of the Jiangjia Pond, one called Jinsheng Lou and the other called Desheng Lou. In the twelfth year of Qing Guangxu (1886), Zhang Qin, a native of Zhanggong Tomb in Licheng County, invested in copper coins and hundreds of hangings, rented the chen family house in the ancient city of Chidong, and founded Jinshenglou Restaurant. The main feature of its difference from other restaurants is that it serves customers with live fish dishes, and the famous dishes are live fish three eats, sweet and sour Yellow River carp, pot collapse pu cabbage, bad fried fish fillets, plucked silk lotus seeds and so on.
In the twenty-first year of Qing Guangxu (1895), Liu Peihe, a yaoqiang man in Licheng County, and three other people, invested in hundreds of hangings, leased the former Qin Qiong Mansion's Teema Pavilion house on the north bank of Jiangjiachi, and founded the Deshenglou Restaurant, with 19 employees, operating authentic Jinan cuisine. In order to expand the business area, the restaurant punched wooden stakes into the spring pool, filled the stone as a foundation, and rebuilt the house, so that the restaurant was half into the pool, cool in summer and warm in winter.
Jinsheng Building and Desheng Building stand next to the pool, because they are only separated by a wide stream, and the competition between the two hotels has been fierce. In the early days, although the two families did not distinguish between high and low, but as the days passed, Jinsheng Building was gradually at a disadvantage. The reason is that the shareholders of Desheng Building are all from the catering industry, and the three are familiar with the business and have a strong partner. Coupled with the high salary to hire the cooking master Wang Zhitian to cook, the dishes cooked are delicious and cheap. It is precisely because DeshengLou is full of talents and well-run, so its business is becoming more and more prosperous. The Jinsheng Lou store advocates that Qin is old and sick, and it is difficult to support the operation situation of the restaurant independently. In 1927, Zhang Qin intended to close the business, and after being said to be reconciled, it was accepted by Desheng Building, and the two were merged into one. After the merger of the two restaurants, it was connected by Banqiao and a second-floor dining room on the north bank of the pond was added, and the business area was nearly doubled from before. Customers ascend the stairs and look down on the fish swimming in the pool. Tasting wine and vegetables, poetry in the stream, the heart is relaxed, and the business begins to flourish.
In 1937, on the eve of the Japanese invasion of China and the fall of Jinan, the owner of Desheng Building felt that the situation was unstable and the business was not good, and wanted to close the door. Liu Xinggang, Zhang Yousheng, Chen Hanqing, Yu Yinting and other people in the store bought it for 8,000 yuan, and gave the restaurant a very characteristic name of The Spring City Jinan——— "Huiquan Lou".
Since the opening of Huiquan Building, it has been keen on innovation, formulated a new management system, business strategy, dividend settlement methods, and the business of the restaurant has become more and more prosperous. Since the business hall could no longer meet the needs of the business, the second floor of the north bank of the pond was added in the autumn of 1941, and the number of restaurant houses was increased to 11, an increase of 1/3 compared with the original business area, which basically met the business needs. On the wall of the south linchi of the building, there are 5 big red characters of "Huiquan Lou Restaurant", which is dazzling. Customers ascend upstairs, look down at the fish swimming in the pool, and taste wine and food. Fun. Refreshing.
In 1955, Huiquanlou Restaurant was relocated to the old site of Zhongsanyuan Grocery Store in Jiayishi Street.
In 1956, the public-private partnership came under the jurisdiction of Jinan Catering Company.
In 1960, Huiquan Building moved back to its original site, Jiangjiachi.
In 1965, it was moved to the east side of Luoyuan Bridge, and the new five-story building was renamed Huiquan Hotel.
In 1984, the newly built hot spring service building was merged into the Huiquan Hotel. Later, with the transformation of the old city in urban construction, the Huiquan Hotel was demolished. Although Huiquanlou Restaurant no longer exists, the famous dishes of Huiquanlou Restaurant will always remain in people's memories.
Huiquan Lou Restaurant, because it is located on the bank of the famous spring, has a unique spring landscape near the water tower, and it is also heavily hired by the famous chef of Jinan at that time to cook a famous dish, so that it soon joined the ranks of Jinan's famous restaurants. Its authentic Lu cuisine and flavored noodles enjoy a high reputation at home and abroad, especially in the business of live carp three eats, sweet and sour Yellow River carp, braised gluten, braised fat sausage, fried tenderloin and other famous dishes in the province and beyond.
Jiangjiachi is also known as Tianjing Spring
What is the "three eats" of live carp? The so-called "three eats" refers to the three methods of a carp: braised fish head, sweet and sour fish waist and steamed fish tail. Customers who come here to eat, as long as they say that they want this dish, they can specify which one to want in the separate fish farming area in Jiangjiachi, and the chef immediately fishes out the fish, lets the customer see the size, and then throws it hard to the kitchen, and the fish jumps on the ground a few times, and then goes to the knife trick. After about 20 or 30 minutes, the live fish is transformed into a delicacy. After the customer tasted it, they couldn't help but be amazed. For this famous dish of Huiquan Lou, Zang Kejia, a famous contemporary poet in China, recorded in the article "Two or Three Things in Eating": "There is a big restaurant in Jinan, which has a large pool with a carp in it, remember to call it 'Jiangjiachi'. The people who come to this restaurant to eat are mainly to eat the fish in this pool. This carp, with four eyes, is very famous, called river carp, and is produced in the Yellow River. After ordering, the chef personally brings the freshly out of the water to the customer to take a picture, and after a while, a large bowl is placed on the table, as if with radish shreds. The taste is extremely delicious, the meat is tender, and the soup is good. ”
Another famous dish of Huiquan Lou Restaurant is "Sweet and Sour Yellow River Carp", which must be ordered by local guests who come from the south to the north to feast on their mouths. Yellow River carp is known for its large and tender flesh, delicious and delicious, no muddy taste, and sometimes has the saying of "the carp of the Yellow River, fat and beautiful in the world". The famous dish "sweet and sour carp" made with it has a unique flavor. At that time, the pond of Jiangjiachi was stocked with yellow and golden head, bright scales and medium-sized Yellow River carp transported from Luokou Wharf every morning. This fish is caught from the Yellow River and fed in spring water for more than a month, and when it spits out the sediment of the Yellow River in its belly and shines with golden luster, it is selected and cooked by the diners. Guests are free to catch some food, and the guy throws the fish to death in front of the guest, and then immediately sends it to the kitchen for cooking. When the prepared fish is served, a strong sweet and sour aroma comes to the nose. Look at the carp again, scorched yellow and golden, with its head cocked, and its upward momentum is really like a carp jumping the dragon gate. Taste it, crispy on the outside and tender on the inside, sweet and sour, wonderful, really mouth-watering!
Although HuiquanLou Restaurant is hidden in the depths of the alley, it relies on the two articles of Linxuan Spring Appreciation and Cooking Technique, which makes the business here very prosperous all year round. Every day, diners fill the door and high-end friends are full. The shouts of the shop guys greeting the delivery, the incessant guessing of the diners, the collision of the cooks' pots and pans, the aroma of vegetables and the mellow aroma of wine have formed a picture of Jinan's secular style that is similar to the ink painting.
After the founding of the People's Republic of China, with the new construction of the Communist Youth League Road and the expansion of Quancheng Road, huiquan building was moved from Jiangjiachi street to the bustling area on the east side of the west moat and north of the west gate bridge, and the name of the store was changed to "Huiquan Hotel". In 1994, Huiquan Building as a whole was merged into Sanlian Group, and subsequently disappeared due to demolition. However, the old Jinan people still remember the Huiquanlou restaurant by the Jiangjia Pond.
Until the widening of Komsomol Road in 2001, the street where Tianjingquan was located was still called "Jiangjiachi Street". Unfortunately, with the transformation of the Communist Youth League Road, this street has disappeared from the map of Jinan.
Yan Xi Tang
Jinan people have always attached importance to food, and Jinan cuisine has become an important branch of Lu cuisine, one of the eight major cuisines. In the old days, there were four lu restaurants in Jinan, one of which was Yanxitang. Yanxi Hall was founded in March 1932, when the Southern Yan and Northern Yan returned to the season, it got this elegant name, indicating the opening of the Swallow Annunciation. It consists of two three-entry quadrangles with two tall gatehouses. Now No. 1 Jinju Lane is the east courtyard, which is the owner's residence, and the no. 3 west courtyard is the shop, with a total of 18 business rooms, which can accommodate 200 people at the same time. The founder, Zhao Zijun, his hometown of Licheng, entered the city at the age of 16 to work, at the age of 20 to work in the Jiyuanlou Restaurant, and later opened the Kuiyuanlou Running Hall in the north of Furong Street. Yanxitang was founded with the financial support of Dong Danru, a director of Shandong Commercial Bank. Because Zhao Zijun came from a class, he had high requirements for the quality and characteristics of dishes. Stove leaders Hou Qingfu and Liang Jixiang pursue typical old Jinan flavors in their cooking skills.
The cuisine of Yanxitang is good, and the dining environment has the atmosphere of home life, giving people a feeling of being at home. Many people are proud to eat here. Zhao Put forward that doing business is the most important thing to "get along" with people, even the driver who pulls the rickshaw should be invited in, can not be sloppy, and the order is more frugal. Therefore, less than two years after opening, it ranked among the top three restaurants in Jinan Province.
In 1952, YanxiTang moved to the north of Quancheng Road. In 1956, the public-private partnership was still managed by Zhao Xinrong, the son of founder Zhao Zijun. Manager Zhao has spent more than half a year collecting special recipes from the north and south, constantly innovating. In a cooking competition in Jinan, Yan Xitang's masters were among the best, and the business also had a new improvement. In 1958, the long-established brand moved to the mouth of Nanwei Lane on Quancheng Road, and was later renamed "Red Star" Hotel. After 1980, it was changed to "Yanxi hall". In 1986, when the new store was renovated again, the poet Zang Kejia was specially asked to write the name of the store and hang it on the newly decorated door. But helplessly, the old brand eventually sold its store to a bank in the 1990s because it was not good at operation, and this restaurant that had been popular in half the sky of the old city became famous.
The historical inheritance of Yanxitang
Yanxitang Restaurant is one of the four major Lu restaurants in Jinan in the old days, and is a long-established restaurant in Jinan.
The original Yanxitang Restaurant is located in Jinju Lane, under the jurisdiction of the Quancheng Road Subdistrict Office in Lixia District, and was officially opened in March 1932. Because it was March, the Southern Yan flew in, so it was named Yanxi Hall to show the meaning of the swallows. The restaurant has two courtyards and a small courtyard, with a total of 29 bungalows, of which 11 are for production and 18 are business rooms, and 16 round tables can be placed in the business room, which can accommodate 200 people to eat at the same time.
The founder, Zhao Zijun, a native of Licheng, entered the city at the age of 16 to work, and successively worked in Jiyuanlou Restaurant and Kuiyuanlou. Yanxitang was founded with the financial support of Dong Danru, a director of Shandong Commercial Bank. Because Zhao Zijun was born in the class, he had high requirements for the quality and characteristics of dishes; the stove leaders Hou Qingfu and Liang Jixiang pursued typical old Jinan flavors in their cooking skills, which was sometimes called "Lixia Flavor".
After the opening of the restaurant, the chefs hired are all masters of Lu cuisine, strictly control the purchase of raw materials, high quality and quantity of meals, and strive to sell small profits. The restaurant is famous for its soup dishes, whether it is clear soup, milk soup, or stir-fry, fat duck, hen and elbow are boiled into a broth instead of adding water to the dish. Because the nutrients of chicken, duck, and elbow are all immersed in the soup, even in winter, it does not freeze, but becomes a transparent jelly, and the soup is delicious and delicious. Not only the broth is used in the dish, but also the hemp soup in the summer hemp sauce noodles, which is also prepared with broth. Therefore, the soup dishes of Yanxitang are famous all over the world.
In terms of service, customers should eat smoothly and satisfy the second. Such as adding vegetables, hot dishes, adding soup, etc., do not have to open their mouths, take the initiative to ask, so that customers are satisfied; even the driver who pulls the rickshaw must be invited in, can not be sloppy; the order is more frugal. Due to the good cuisine of Yanxitang and the dining environment, which has a home-like living atmosphere, giving people the feeling of being at home, customers are full of customers all day long and business is booming. Less than two years after opening, it ranked among the top three restaurants in Jinan.
After 1946, Zhao Zijun could not personally manage due to illness, and was presided over by his son Zhao Xinrong. At the beginning of the liberation, Zhao Zijun died and was run by Zhao Xinrong. In 1952, it was moved to the north of Quancheng Road. In 1956, the public-private partnership was still managed by Zhao Xinrong. Manager Zhao has spent more than half a year collecting special recipes from the north and south, constantly innovating the old, and the business has made new progress. In 1958, it moved to the mouth of Nanwei Lane on Quancheng Road, and later changed its name to Red Star Hotel. After 1980, it was changed back to Yanxi Hall. In 1986, when the renovation was carried out, the poet Zang Kejia was specially invited to write the name of the shop and write down the praise of "Lu Wei Tianxia is heavy, and the famous teacher is adjusting plum salt"; the famous calligrapher and painter Wu Zhongqi also inscribed it.
Traditional famous dish of Yanxitang Restaurant
1. Five-star apple chicken. Use 5 evenly sized apples, peel and dig the cores; chop the chicks, add a little seasoning, put them into the apples, put them in a bowl and steam them, put them on a plate, and pour the marinade. This vegetable chicken has a fruity taste, the fruit has a chicken aroma, and the taste is extremely beautiful.
2. Fresh peach kernels in milk soup fish belly. 3 pairs of water hair fish maw, 1 pair of peeled fresh peach kernels, cut the fish belly into long strips of half an inch and a half long and 5 minutes wide, and divide each peach kernel into 4 petals. Bring the right amount of water to a boil in a spoon, add the fish maw and peach kernels, and fish out with a small amount. Put 6 pairs of milk soup in an empty spoon, salt water to taste, boil and add fish maw and peach kernels, roll over and put the southern wine and monosodium glutamate into the soup bowl. The dish is milky white, the soup is mellow, the fish belly is soft, and the peach kernels are crisp and tender.
3. Clear duck liver. Raw duck liver 3 two, remove the tendon residue, slice into liver slices, put into boiling water, with a colander a few strokes immediately fished out. Add 7 pairs of clear soup, salt water and soy sauce to an appropriate amount in an empty spoon, and add liver slices. After the soup is boiled, skim off the white foam, add the southern wine and MONOS glutamate. The duck liver of this dish is very tender, with fine blood when bitten open, and the clear soup is light brown.
4. Fry the fish fillets badly. Fresh carp fan 6 two, pu cabbage head (or white head) two halves, green onion, ginger, minced garlic, a little bit of fragrant sauce, water starch 8 dollars, egg white 1, clear soup 2 two, salt water appropriate amount, lard 3 pounds (over oil). First, the fish is sliced into 3-minute thick slices, and the head of the cabbage is cut into inch pieces (cut into pieces). With 5 cents of water starch and egg whites and fine salt, the fillets are mixed and raised well. Put 3 pounds of lard in the net spoon, heat it to 50%, add the fish fillets, fry until it is white and fish out. Most of the oil in the spoon is poured out, leaving 1 or two, after heating, put the green onion, ginger, minced garlic, simmer out the aroma, pour in the fried fish fillets, cabbage head (or white head), fragrant juice, put the clear soup in the spoon, add the right amount of salt, use starch to outline, add a little southern wine, MSG, turn it upside down and put it on the plate. This dish is white in color, mellow and clear in taste, the fish juice is melted, and there is not much juice left at the bottom of the plate.
5. Oil burst double crisp. Raw belly 4 two, raw chicken gizzard 3 two, clear soup 1 two, water starch, brine, southern wine, MSG appropriate amount, lard 3 kg (over oil). Both sides of the belly and the gizzard are cut into crucifixes, and the belly is cut into rectangular cubes 8 minutes long and 5 minutes wide. Put 3 pounds of lard in the spoon, cook until 7 mature, put the belly and chicken gizzard in, fry thoroughly and immediately fish out (fried is not crispy, fried tender and fishy). Put one or two halves of lard in the spoon, cook until it is 60% hot, put in the clear soup one or two, salt water to taste, then pour into the belly, chicken gizzard, hook into the water starch, add south wine, monosodium glutamate, flip a few times, put into the flat dish. The dish is red and white, crisp and tender in texture, and delicious in taste.
Today's Jinan Yanxitang Restaurant
Jinan Yanxitang Restaurant is the flagship store of authentic Lu cuisine, a time-honored brand in China, and a national special hotel. In the 1990s, it was operated by Beijing Banjiang Yuhuo Catering Co., Ltd. The company designs and decorates in accordance with the historical style of Yanxitang, and excavates the traditional dishes, traditional crafts, traditional services and traditional management and operation methods of Yanxitang through relevant people in the industry. In 2006, Yanxitang was moved from Quancheng Road to Liulishan South Road. The newly built Yanxitang Building has a total of 5 floors and 5,400 square meters, including 50 private rooms, which can accommodate more than 1,000 people to dine at the same time. Its architecture is magnificent, gorgeous and spectacular, with magnificent decorations, simple and elegant, unique and unique, quite a big shop and a long-established brand.
Yanxitang adheres to the ancient and modern skills, and constantly forges ahead, innovates the old, adds new elements of the times, and creates delicious dishes that condense the essence of Lu cuisine. Its business has both authentic traditional Lu cuisine old rhymes, as well as ingenious and ingenious new taste of delicious food, but also operates some of the famous Chinese dishes of Sichuan, Cantonese, Suzhou, Zhejiang and other cuisines, as well as dozens of characteristic pasta flavor snacks, which fully reflects the trend of food and taste compatible inside and outside, so that the majority of diners linger.
In the past, Yanxi Hall is even more brilliant today. Yanxitang shows itself in front of the world with a new look, and with the service culture of "love, peace, health and fashion", it is advancing day by day, absorbing the strengths of all, pioneering and enterprising, and constantly composing a new chapter of prosperous cuisine.
Jufengde
Jufengde Hotel, located near Daguanyuan, was founded in 1947 by dozens of shareholders and opened at the former site of the former Ziyang Chun Hotel at the intersection of Jingsan Road and Weisi Road, with Cheng Xueli as the manager. Its name is a combination of one word from the names of the three large restaurants, namely the "Ju" character of Jinan Jubin Garden, the "Feng" character of Taifeng Lou, and the "De" character of Quanjude, aiming to take the strengths of each family's cooking, such as "burst" of Jubin Garden, "burn" of Taifeng Lou, "roast" of Quanjude, and Jufengde brings together three unique flavors in one kitchen.
Stroll through the streets of Quancheng and mention the three words "Jufengde", and there is a good chance that the people of Jinan will tell you that it is the old brand of Lu cuisine, where you will taste the authentic flavor of Lu cuisine. The birthplace of Lu cuisine, one of the three major restaurants of Lu cuisine, the "Whampoa Military Academy" for Chairman Mao's special supply of oil spinners, and the master of Lu cuisine... What glory and pride it was.
Speaking of the origin of Jufengde, there is also a good story in it. In 1947, Wang Piyou, Wang Xingnan, Cheng Xuexiang and seven other people pooled funds and shares, built a new hotel on the old site of the closed Ziyang Chun Hotel, the new store opened, to give it a resounding name, several people after painstaking thinking reached a consensus: we must make the new hotel into a Famous Shop in Qilu, and we must absorb the strengths of all the families to form our own style. Therefore, they decided to take a word from the three big hotels in Jinan and Beijing at that time, namely the "Ju" character of Jinan's "Jubin Garden", the "Feng" character of "Taifeng Lou", and the "De" character of Beijing's "Quanjude", forming "Jufengde", which contains the meaning of taking the length of the three culinary skills. At that time, the "explosion" of "Jubin Garden", the "burning" of Taifeng Lou, and the "roasting" of Quanjude were all very distinctive. After the opening of Jufengde, it is precisely by absorbing the strengths of the family and exerting its strong technical strength that it has quickly become the leader in the catering industry in Quancheng.
Half a century after its opening, Jufengde insists on authentic taste, and they are eclectic in their cooking skills, adhering to authentic methods and maintaining traditional flavors. Their dishes are well-selected, accurate, complete with ingredients, uniform knife edges, moderate heat, and excellent color, aroma and taste. Among them, dozens of dishes with good colors and aromas, such as "nine-turn large intestine", "dry roasted fish", "crab yellow shark fin", "roast duck", as well as the fine pastry "Wuren Bao", "Bean Paste Bun", "Oil Spin", "Feast Dim Sum", etc., which are all included in the "Chinese Recipe" and "Chinese Famous Dishes", which are well received by guests at home and abroad. Among them, "Oil Swirl" was also recognized as "Chinese Famous Snack" by the China Cuisine Association. For nearly half a century, jufengde hotel's Lu cuisine and snacks have become famous all over the world, juqilu big dishes, hui four sea snacks, eat Lu cuisine to Jufengde has become the consensus of Jinan people.
Due to factors such as inflexible system, enterprises have been in a state of cauldron rice for many years, and the entire main business has not improved, coupled with the loss of talent, there is no innovation mechanism, and there has begun to be operational difficulties. Although Jufengde is still operating, but life is getting more and more difficult, some stores have begun to rent, and the single rooms upstairs have been changed into writing rooms. Jufengde experienced the "pain of restructuring" of old state-owned enterprises. In 2006, Jufengde was recognized by the Ministry of Commerce of the People's Republic of China as one of the first batch of Chinese time-honored brands. In order to make this golden sign re-established, the Jinan Municipal Trade Service Bureau has been busy looking for a new owner for Jufengde. After many efforts, Jufengde finally joined hands with Shandong Aixin Company and opened on May 8, 2007 after renovation.
The predecessor of "Jufengde" was "Chang'an Hotel", which was founded in 1937 and later renamed "Ziyang Chun Hotel". By August 1947, 14 people, including Ma Yishun, Liu Zhaoxian and Wang Piyou of the original hotel, raised funds to re-establish the Jufengde Hotel. The three characters of "Jufengde" are a combination of one word from the names of the three hotels in Jinan and Beijing, that is, the "Ju" of Jinan Jubin Garden, the "Feng" of Taifeng Lou, and the "De" of Beijing Quanjude, which contain the meaning of taking the length of the three families. In 1956, it was a public-private partnership, and in 1960, it built a two-story business arm in the same place, with a business area of 500 square meters and 64 employees. In 1988, the hotel moved to the vicinity of Daguanyuan, the store 5 floors, construction area of more than 7,000 square meters, the first floor for Chinese fast food, the second floor for the banquet hall and the a la carte hall, a total of more than 500 seats, the third to fifth floor for the writing room, the total assets of more than 1 million yuan, more than 90 employees, is actually a large-scale, high-grade commercial hotel in Jinan, so that this Lu cuisine long-established famous store has reached the peak of glory in history.
The dishes cooked in the restaurant are finely selected, the ingredients are accurate, the ingredients are complete, the knife edge is uniform, the heat is moderate, and the color and flavor are complete. Some signature dishes have become a must in Jinan and even Shandong. At the "Shandong Famous Products and Handicrafts Exhibition" held in April 1956, 41 famous dishes and famous points of Jufengde Hotel were listed for sale, and some guests from inside and outside the province and people from the same industry came from thousands of miles away. After the fair, more than a dozen dishes such as roasted sea cucumber, fried double crisp, crab yellow wings, yellow stuffy duck liver, nine-turn large intestine, roast duck were included in the "Chinese Famous Recipes" published in 1956, and later included in books and periodicals such as "Chinese Recipes" and "Shandong Famous Dishes", and some were also translated into foreign languages and distributed abroad, widely circulated around the world. The noodles produced by the hotel have won the honorary titles of "Chinese Famous Snacks" and "Famous Snacks" in provinces and cities for many times. The hotel has strong technical force, and a number of famous chefs are gathered under it. The famous special chef Wang Xinglan, especially better than the knife worker, is her unique skill in cutting shredded meat and cutting chicken; special chef Cheng Xueli is good at cooking hot dishes and enjoys a high reputation inside and outside the province; famous chef Kong Xianyuan, whose cooking technology is passed down from generation to generation, skilled, and has a certain theoretical level. "Chicken bursting", "collapsed chicken dried", "hydrangea chicken breast", "braised live shrimp", etc. are his masterpieces; the feast "Qilu Banquet" developed by Wang Jianguo, a famous chef in the country, broke through the traditional cooking technology, maintained the characteristics of authentic Lu cuisine, contained deep Qilu culture, and was awarded the "Jinan Famous Banquet". In 2006, Chairman Xu Yunlong was awarded "Excellent Entrepreneur of Chinese Restaurants" by the China Hotel Association.
From the new generation of chefs, inheriting the traditional craftsmanship techniques of the older generation of chefs, innovating and launching a series of high-quality signature dishes, it can be described as "blue out of blue, and better than blue".
After the 1950s, Jufengde's business has developed steadily, and its business has become more and more prosperous, whether it is the variety of meals or cooking technology, etc., it has dominated the provincial city. Prince Sihanoukville, former Prime Minister of France in the gastronomic kingdom, Quixote. Destin and others have tasted the food of the restaurant and given it a high evaluation.
Since the reform and opening up, the business has become more prosperous, and Chinese and foreign guests have flocked to praise the breadth and depth of Lu cuisine. The famous poet He Jingzhi once wrote an inscription for Jufengde: "Only Fengde can gather people"!
Jufengde was once known as the "Whampoa Military Academy" of lu cuisine masters, and trained a large number of young and middle-aged outstanding chefs, becoming the best in inheriting Lu cuisine. More than 10 people have been transferred to the Great Hall of the People in Beijing, Zhongnanhai and embassies abroad, and dozens of people have been awarded honorary titles such as "Special Chef", "Culinary Master" and "Senior Technician". The hotel has won the honorary titles of "Chinese Famous Restaurant", "Qilu Famous Store", "National Green Catering Industry", "China Time-honored Brand" and so on.
Jufengde has always pursued the business philosophy of honest hospitality, scientific management, research and development innovation, give full play to the advantages of brand, technology and talents, innovate the old, and strive for good social and economic benefits with an elegant dining environment, famous dishes and high-quality services.
Speaking of the treasure of Jufengde's town store, it is impossible not to mention the authentic Jinan specialty oil swirl. Oil spin is a swirling scallion oil cake, freshly baked oil swirl color golden color, soft inside and crispy on the outside, green onion fragrant. The earliest appearance of oil spins in Jinan was during the Qing Dynasty. According to legend, the oil spin was learned in Nanjing by the three Xu brothers (present-day Qihe County) during the Qing Dynasty when they went to the south to explore. It is said that during the Daoguang years, FengjiLou in Jinan City was the earliest store to operate the oil spinner, the "Wensheng Garden" restaurant opened in Guangxu twenty years, once known for operating many local snacks such as the oil spin, quancheng, in the early years of the Republic of China, Jinan had more than a dozen shops operating oil swirls, and the oil swirl became a snack that was famous throughout the country at that time. Today, the only craftsman in Jinan who has been awarded the true transmission of oil spinning is Jufengde's chef, Su Jianglin, who is in his 70s.
One day in 1958 made Su Jianglin unforgettable, that morning, the manager of the store said that there were customers waiting to take the oil spin, and as he was speaking, two middle-aged men in Zhongshan suits came to the house and stood behind Su Jianglin and Master Geng, waiting. Su Jianglin felt strange that the two "customers" never said a word, and their eyes kept staring at them to do oil spinning. Soon, the 20 oil spinners were ready, and the two men carefully wrapped each oil spinner in transparent plastic paper before leaving.
After 10 minutes, the manager rushed in and gasped for breath and said: "The report gives you a very good news, do you know that the oil swirl you two just played is for the beloved Chairman Mao to eat, and his old man is inspecting Jinan." Su Jianglin said that at that time, he did not mention how happy he was, and Su Jianglin later heard that Chairman Mao was living only four roads away from Jufengde.
Cheap room
As the name of the hotel, the name of cheap shop can be described as a big name in the country, the most famous of which is Beijing cheap shop, known as the originator of Beijing roast duck. In fact, in jinan, there is also a cheap shop, located in the old commercial port area near the third and fourth road, the main snack of this cheap shop is pot stickers. Since the establishment of the store, for nearly a hundred years, it has been the first choice for Jinan people to eat pot stickers.
(Beijing Cheap Place)
Before talking about the origin of Jinan Cheap Fang, let's first talk about the origin of the name of Beijing Cheap Fang. As we all know, this beijing long-established brand is a roast duck.
According to legend, during the Jiajing period of the Ming Dynasty, Yang Jisheng, who was then a soldier and a foreign lang, severely impeached yan Song, who was treacherous and was framed by Yan Song. Coming down, the heart is bitter, walked to the front of a small shop, suddenly smelled the aroma, pushed the door in, the store is not big, but it is quiet and elegant, the guests are full, so they pick up the table and sit, ordered roast duck and some wine dishes, feasted, and threw a bored and unhappy early to the cloud of nine clouds. Subsequently, he learned that the shop was called Cheap Shop, and saw the hospitality, sighing that "this shop is really a cheap person, great value for money"! It left three big characters "Cheap Fang", the name of Cheap Fang, which became famous all over the world.
Jinan's cheap shop is the name of The Cheap Shop in Beijing.
Jinan's Cheap Fang was built in 1933 by a founder named Zhang Yuexiang, a native of Tianjin.
Zhang Yuexiang has been working as a buddy in a cheap restaurant in Tianjin since childhood. In 1926, tianjin was flooded, and Zhang Yuexiang had no way to survive and went to Jinan. He first worked as a buddy at the Ziyunting Restaurant on Weisi Road, during which time, with his cleverness and diligent work attitude, he saved a certain amount of savings.
In 1933, the Zhimeizhai Restaurant located in Jinan was closed, and Zhang Yuexiang keenly smelled the business opportunities, he joined six friends, raised 1200 yuan in silver dollars, bought the land of the Zhimeizhai Restaurant, and reopened a restaurant here, because Zhang Yuexiang admired Beijing's cheap shop very much, so he named his new store Cheap Fang.
In fact, after carefully tasting the name of the cheap shop, I think that this name is really good, and the name of the shop is also very interesting, that is, it can be understood as "biàn)yi", which is convenient for guests; it can also be understood as "pián suitable", taking the taste of affordable trading.
So what is the name of this shop? The old Jinan people said that it should be called biàn yì fǎng instead of the pián yì fǎng that people now pronounce it literally, which has become a unique feature of Jinan.
Cheap Shop was initially positioned as a small restaurant, and when it opened, the entire use area was only 60 square meters, with 3 staff, 2 trainees, 4 cooks, 3 miscellaneous servants, and only 12 employees in total.
However, the small number of people is not the biggest problem encountered by cheap shops.
Friends who are familiar with the history of Jinan know that in Jinan during the Republic of China period, restaurants were lined up, and if there was no fist product of their own, it was difficult to gain a foothold in the market.
Near the third and fourth road of the cheap place, there is a downtown area lined with restaurants, and the restaurants near the cheap place, such as Ziyun Pavilion and Dahua, are far better than the cheap place, whether it is scale or capital.
Fierce competition is the biggest headache for cheap shops.
What no one expected was that Cheap Fang actually chose pot stickers as the fist food of this restaurant.
Pot stickers are famous traditional snacks in China, which belong to the small food of the fried and stuffed category. This kind of food can be eaten as a staple food and as a dish, and the price is cheap and very popular with the people.
However, because pot stickers are popular food, it is not easy to do well. In Jinan at that time, there were dozens of restaurants with pot stickers as the main food, and as far away as the Jincheng Village Restaurant on Yuanqian Street (now Quancheng Road); Recently, Zhang Yuexiang once worked in Ziyunting, also made pot stickers, and its materials are more exquisite, sea cucumbers, shrimp, eggs, pu vegetable ingredients, so that this restaurant has a large number of clusters in Jinan.
In this case, CheapFang has created its own unique pot stickers.
Simply put, the pot sticker of the cheap shop is thin skin, more filling, and pays attention to the quality of the filling. CheapFang specializes in three kinds of fillings: three fresh fillings, pork fillings, and vegetarian fillings. All three fillings must be accompanied by seasonal vegetables, such as leeks in the spring and puddles in the summer.
When making, each pound of noodles should be rolled out 40 standard fillings, wrapped in filling, the left hand supports the dough skin, the thumb and index finger of the right hand pinch the edge of the middle dough, gently knead, leave the mouth at both ends, slightly exposing the filling. After wrapping two or three pounds, it can be placed in a flat-bottomed tweezer.
The pot is also exquisite, first of all, in the flat tweezer drizzle a layer of peanut oil, and then the pot is placed tightly and neatly, so that after cooking, the pot stickers are adhered to each other, and then drizzled with water, and then covered with the lid, simmered for about eight minutes, uncovered the lid and then drizzled with a layer of peanut oil, and then stuffed for a while, both can be started.
When starting the pot, use a long, flat spatula to scoop up the bottom, flip the pot sticker so that the bottom side is facing up and put into the dish.
The reason why the taste of the cheap pot sticker is different is related to a large iron pot that is eight centimeters thick in the store, which has a history of nearly 100 years today and is the "heirloom" in the store. This flat pot heats up slowly, and the heat dissipation is also slow, so that the bottom of the pot that has just come out of the pot is golden, and it is soft and delicious in the mouth. A few years ago, the store had specifically found someone to "copy" a bite according to this pot, but the pot stickers of the new pot were not as good as the old pot in terms of color and taste, so they had to let the new pot "retire" in advance.
In addition to pot stickers, cheap shop also deals in pasta such as bean paste buns and soup buns. Because Zhang Yuexiang is a native of Tianjin, the dishes in this restaurant are more or less Tianjin flavors, such as the main dish is the "four big steaks" of Tianjin cuisine - grilled sea cucumber, grilled chicken leg, grilled pork, grilled gluten, and yuanbao meat.
Since its opening, cheap shop has been very prosperous.
The reason why CheapFang can become a household name in Jinan, in addition to the famous food it operates is welcomed by the majority of customers, the warm and thoughtful service is also one of the reasons why it is famous in Quancheng.
According to some old Jinan memories that once dined in the cheap shop, in the 1930s and 40s, as soon as the customer entered the door of the cheap shop, the young man took the initiative to greet him, find a good seat for the guest to do it, and then bring tea, pour water, send hot towels, and bring chopsticks, soup plates, send menus, stand aside in a disciplined manner, waiting for customers to order food. When the guests have eaten, they immediately bring tea, towels, mouthwashes, toothpicks, and say to the guests: "Eat well?" Mr? Then report to the cashier, explain how much money is for meals, how much money is for dishes, and if the guest gives a tip, the number of tips should be spoken out, and say: "Thank you!" ”
(Mei Lanfang)
According to the memories of the old people, at that time, famous actors such as Mei Lanfang, Shang Xiaoyun, Xi Xiaobo and other famous masters of Peking Opera often visited the cheap place after singing at the Jinan Beiyang Grand Theater and tasted the signature pot stickers here. Although pot stickers are not rare things, they rarely appear on the tables of ordinary people before liberation, and only when there is a happy occasion at home, guests are invited to eat pot stickers in the cheap shop, so as to find and experience a rare satisfaction and happiness.
After Jinan was occupied by Japanese soldiers, the economy suffered great damage, not only the cheap shop, many old brands have become the Japanese soldiers, traitor agents of the cash machine, they forcibly plundered, the cheap shop business gradually depressed. By 1945, when the Japanese surrendered, the hotel was in a lot of losses, short of funds, and on the verge of bankruptcy.
Subsequently, Zhang Yuexiang, the founder of Cheap Fang, found two other shareholders, three of whom each raised 20 bags of flour, and Cheap Fang reopened with these 60 bags of flour as capital, still based on pot stickers, and the business gradually flourished.
Nowadays, there are still many old Jinan who come here to buy some pot stickers to try.