Tianjin East Road
In the 1980s, there were more than 40 Grade A and B restaurants in Tianjin, the scale was not small, and the more famous ones were Chuanlu Hotel, Meishan Restaurant, Suiyuan Restaurant, Hongqi Restaurant, Hongqiao Hotel, Jiale Restaurant, Tianjin Roast Duck Shop, Dogbury Bun Shop, Sihaiju, Yanhua Building, Yuhuatai, Huifang Building, Yanchun Building and so on. Among them, there is a Chinese restaurant on the East Road, which ranks among the best among the stores at that time, objectively speaking, there is no such a good restaurant in Tianjin now.
In 1985, the Nankai District Catering Service Company decided to build a large-scale Grade A foreign-related restaurant of 2,000 square meters on Dongma Road, named Huaxia Restaurant. In fact, at that time, Nankai Catering Company mainly made breakfast, how to operate a large-scale restaurant, everyone felt confused.
But Nankai Catering Company has a capable person, called Ma Jinzhu. He started from the Tianda Restaurant, made the Water Park Dengying Tower prosperous, greatly increased his income, and developed and expanded the Nanmen Restaurant, doing a fire family, wherever he went, the burden of the Huaxia Restaurant naturally fell on his shoulders.
Huaxia Restaurant soon opened, with a large neon sign at the door with a golden dragon to attract diners. The restaurant has three floors, two halls, eight private rooms, and can accommodate 500 customers at the same time. The first floor is oriented to the public, dealing in ordinary dishes and receiving wedding table business of less than 100 yuan; the second floor operates mid-range banquets; and the third floor operates high-end meals.
Ma Jinzhu believes that Huaxia restaurants should avoid the traditional "right gang" old road, the business characteristics should be "Haipai", set the essence of the eight major cuisines of the national meal in "Huaxia". He led the chef out of Jinmen, three to the northeast, five to Jiangnan, visiting famous restaurants, sincerely learning from the scriptures, and creating characteristics.
The young chefs in charge of the stove in Huaxia Restaurant are all the top people in the catering industry in Nankai District, among which there is a young special chef named Wang Shifa, who is the apprentice of Tianjin famous chef Zhao Keqin. He led these people to vigorously excavate traditional famous dishes and boldly reform new dishes, such as traditional dishes such as hammered chicken slices, steamed duck liver, pipa prawns, etc., tomato orange shrimp, chrysanthemum mesh fish, clear soup abalone crab, poached peony shrimp and other innovative dishes, constantly updated, dazzling.
Wang Shifa also developed court cuisine, there is a Kyaukyue Fragrant Chicken, a round of Kyaukgyu reflected on the plate, two willows are arranged left and right, and the made of chicken, mushrooms and ham is lifelike, which is breathtaking. In addition, there are two dragon play beads, palace gate fish offerings, noble concubine chicken, onyx and phoenix legs and other dishes, all of which are very exquisite.
The management of this restaurant is also very formal, and the waiters have strict regulations from walking, serving, serving dishes to reporting the name of the dish. At that time, Huaxia Restaurant can be described as first-class equipment, first-class dishes, first-class service, first-class management, the municipal leaders received foreign guests, negotiated with foreign businessmen, and many times chose huaxia restaurants.
Huaxia Restaurant is also facing the public, serving traditional flavor sand pot dishes, including sand pot intestines, sand pot white meat, sand pot mixed for many years, adding casserole shabu lamb and casserole shabu four fresh - squid flowers, fish fillets, chicken fillets, shrimp slices. However, it is still much more expensive than the road casserole, after all, the environmental and sanitary conditions are much better.
Huaxia Restaurant did a good job in business, made money, and opened a semicolon behind the snake-shaped building on Kemao Street, Anshan West Road, Huayue Restaurant, operating a wide range of Cantonese dishes with a wide selection of materials, fresh and tender dishes, and a wide variety of fancy varieties. The selection of local high-quality raw materials, the cooking of all the Main Ingredients and Accessories of Guangdong, the chefs are assessed and certified by the Guangdong Zhongshan Culinary Training Center and operated on the top post.
Huayue Restaurant is a Grade B restaurant, but the menu services and procedures are completely in accordance with the standards of Grade A restaurants and local customs in Guangdong, at that time, the Ningbo stinging and onion oil white chicken of this shop reflected the characteristics of Cantonese people who love light food and do not seek fire, iron plate black pepper beef fillet, fried shrimp balls, steamed garlic prawns, seafood with iron plate sauce, shicai button meat, Xining soft fried chicken, Unicorn cinnamon fish, are light in color, tender and refreshing.
Adjacent to Huaxia Restaurant, Baihui Hotel is one of the eight hotels of the Tianjin Service Company System built in 1986, with eight floors in the main building and nine floors in the local area, which is similar to the size of the Friendship Hotel. In 1997, Huaxia Restaurant and Baihui Hotel reorganized their assets and transformed it into Huaxia Hotel, but unfortunately they did not do it, and later the East Road was transformed, and Huaxia Restaurant also disappeared. (Text: He Yuxin)