Beijing Houdefu Restaurant
Hou Defu Restaurant has a century-old Chinese time-honored brand, dealing in Henan guanfu cuisine with great cultural characteristics of the Central Plains and "a must in the Central Plains" - Luoyang water mat.
Founded: 1902
The history of Hou Defu Restaurant dates back to the twenty-eighth year of Qing Guangxu, that is, 1902. At that time, a master named Chen Liantang opened a restaurant specializing in Henan Guanfu cuisine on the east side of the Jinyang Guild Hall north of Dashilar Road in Qianmen, taking the name Hou Defu, which means "loyal and virtuous, gathering blessings".
"Hou De Fu Restaurant" is mainly Based on Yu cuisine, and is most famous for its official cuisine. Dishes such as "Tian Dan Fu Qi" are not only outstanding but also have allusions, "Tian Dan Fu Qi" is a dish created to commemorate Qi's defeat of Tian Dan in the Yan Kingdom to regain Qi Land, while the traditional famous dishes include iron pot eggs, sweet and sour tile fish, honey gourd and so on. Therefore, many celebrity inkers have visited the door. On March 24, 1913, Mr. Lu Xun was invited by a friend to a banquet at the Hou De Fu Restaurant; In the 1960s and 1970s, state leaders often hosted Japanese guests here. Liu Bingsen, Li Kuchan, Fan Zeng and other masters of calligraphy and painting have left ink treasures here.
<h1 class="pgc-h-center-line" > Qiqihar Houdefu</h1>
Opening time: May of the 19th year of the Republic of China (1930).
Opening location: Zhengyang Avenue Former Provident Fund Association (refers to a kind of private cooperative self-protection organization in which the masses voluntarily raise funds with the support of the government or collective organizations, carry out mutual rescue and mutual assistance activities in the form of reserve loans, and jointly overcome natural disasters and other difficulties to ensure basic living needs. About opposite the present-day department store, east of Bukui Avenue and south of Erma Road. The employees inside the old store called it Houde Funan Restaurant (so it is speculated that it should be on the south side of the new store).
The approximate location of the original Goldfish Alley
New store location: 26 years of the Republic of China (1937), self-purchased property, then called "Goldfish Hutong" is located in the current Yukun Community, behind the medical commercial building.
Closed in 1952
<h1 class="pgc-h-center-line" > the HouDefu menu</h1>
< h1 class="pgc-h-center-line" > Liu Yunqi</h1>
Editor's note: Hou Defu has a long history and is well-known at home and abroad. At the end of the Qing Dynasty and the beginning of the People's Republic of China, Chen Liantang, a native of Qixian County, Henan Province, opened Houdefu Restaurant, Yu Cuisine Restaurant Houdefu, houdefu Xiji Restaurant in Beijing, and later set up semicolons in major cities such as Tianjin, Nanjing, Shenyang, Harbin, Qiqihar, Changchun, Qingdao, Shanghai, Chongqing, Xi'an, Kunming and Hong Kong. Qiqihar Semicolon Houde Funan Restaurant was opened in May 1930, and Liu Yunqi's article "Yu Cuisine Flavor Restaurant Qiqihar Houdefu" published in the 11th series of Qiqihar Literature and History Materials has a detailed introduction to the restaurant. Liu Yunqi (1909-1991), a native of Xin'an County, Hebei Province, was a member of the Municipal Committee of the Chinese People's Political Consultative Conference, a member of the Standing Committee of the Municipal Federation of Industry and Commerce, and the deputy manager of the public-private partnership Daily Miscellaneous General Store.
< h1 class= "pgc-h-center-line" > full seat</h1>
Braised shark fin soup
Eight pieces: braised shark fin, roasted duck, steamed chicken, shrimp and sea cucumber, sweet and sour fish, clear soup swallow vegetables, white fungus, grilled fish lips
HouDefu's signature dish: Baked eggs
Eight stir-fried: dragon's whisker dish; fried duck liver; hibiscus peas; fried fish; bamboo shoots; grilled intestines; roasted eggs; braised three fresh
Stir in duck paws
Eight cold mixes: crispy fish kelp, braised bamboo, spiced sausage, pork belly, spiced chicken, duck paws, braised dried scallops, tofu tofu
Crispy walnut kernels
Four dried fruits: candied red fruit; crispy walnut kernels; Xinjiang raisins; fried peanut kernels
Fruit
Four fresh fruits: peaches, apples, oranges, watermelons (according to the season)
Meat stir-fried with celery
Four meals: milk soup chai bone cabbage; shredded meat fried in sherry red silk; meat stir-fried celery; soup balls
Silver wire roll
Staple food: silver silk roll; flower roll
< h1 class="pgc-h-center-line" > cold dish</h1>
Stir-fry
Tofu tofu; mixed with duck palms; cherry radish; mixed with duck tongue; shrimp braised cauliflower; braised fish fillet; mustard belly; sea rice stinging; five-spiced sausage; mixed fish fillet; spiced chicken; stir-fried meat peeling; chicken shredded mixed cucumber; chicken shredded mixed with cold powder; broiler meat; mixed with three silks; rolled frying
<h1 class= "pgc-h-center-line" > a common dish</h1>
Shrimp roasted tofu
Roasted shark fin; roasted hoof tendons; roasted bamboo; roasted pork; roasted dried scallops (made in Japan); roasted sea cucumber elbows; roasted abalone; burned deer tendons; burned fat intestines; braised yellow shark fin; burnt fish maw; roasted yellow fish belly; roasted eggs; roasted yuan mushrooms; pot roasted lamb; roasted yellow fish; roasted winter shoots; burned flying dragons; burned white mushrooms; burned pearl mushrooms; burned fish lips; burned sea cucumbers; burned shrimp segments; burned conch; roasted lamb tripe mushrooms; roasted squid; roasted chicken; burned three kinds; roasted fresh winter shoots; roasted shrimp roasted tofu; braised duck; roasted bear paws.
Hou Defu specialty grilled bear paw
Grilled yellow shark fin; honey lotus seed; grilled sea cucumber; honey water chestnut; grilled bear paw; honey ham; grilled hoof tendon; honey poured walnut kernel; steaked intestine; honey hawthorn fruit; grilled dragon whiskers; honey poured peanut kernels; grilled lion's head mushrooms; honey juice balls; grilled squid; sweet and sour shrimp segments; pickled stinging head; sweet and sour cinnamon fish; grilled sea cucumber elbow strips; sweet and sour carp; grilled elbow chicken nuggets; sweet and sour tile fish; grilled duck; sweet and sour squid rolls; grilled steamed vegetable rolls; grilled three kinds; honey sauce gourd
Sauté whole crab
Fried shrimp segments; fried liver tip; fried iron sparrow; fried whole crab; fried fresh crab legs; fried crab yellow; fried duck liver; fried pheasant cubes; fried gizzard liver; fried three puree; fried chicken; fried crab; egg fried scallops; fried lotus box; braised chicken shredded; fried eggplant box; braised mountain chicken slices; braised southern crab; braised crab; braised chicken shredded peas; braised duck loin; fried fat intestines; braised pearl mushrooms
Steamed duck
FeastIng up the roast duck, roasting duck in a stewed pot, southern frying balls, roasted duck in a pot, amber lotus seeds, steamed duck, duck rack stewed cabbage, kung pao chicken, drunken river crab, hibiscus peas, red braised elbows, fish tendons, stewed wyverns, crystal elbows, steamed chicks
Fillets of fish
Pork loin slices, spicy crispy chicken, fish fillets, scorched tenderloin, fried lamb with green onion; slippery tenderloin; lamb balls; stewed lamb; lamb slices; beef stew; fried lamb tripe; tomato tenderloin; soup fried lamb tripe; roasted whole lamb
< h1 class= "pgc-h-center-line" > soup dish</h1>
Lamb tonic soup
Shabu-shabu lamb; mutton wine pot; wood whisker soup; throwing sleeve soup; clear soup silver fungus; yellow throat ladder soup
Sweet and sour tile fish
There are many specialties of Houdefu Restaurant. There are three original dishes of Hou Defu, one is an iron pot egg, one is a sweet and sour tile fish, and the other is a honey gourd. Grilled lion's head mushrooms, grilled bear paws are also famous, roast duck, duck rack stew cabbage and other dishes are very Beijing characteristics.
Unfortunately, these dishes are no longer blessed to enjoy in Qiqihar. It can only make everyone enjoy it in the menu. Those who have a heart, record it, this is also a rare cultural heritage.
Honey gourd