Li Chengmao (1900~1974), a native of Hanzhuang, Shandong, lost his mother at an early age, his father worked in a grain bank, and the family lived a life of poverty.
In the 3rd year of the Republic of China (1914), he was introduced by relatives and friends to a hotel apprentice in TengXian County, Shandong Province. During his studies, he studied diligently and deliberately studied, and finally learned the skill of cooking Lu cuisine with one hand.
When the War of Resistance Against Japanese Aggression broke out in the 26th year of the Republic of China, Li Chengmao went into exile in Xuzhou. In the winter of the 27th year of the Republic of China, he went to Bengbu and opened a small restaurant on Erma Road (now Fengyang Road) to sell Tianjin dumplings and brine vegetables for a living. Because of his good craftsmanship, under the encouragement and funding of local merchants Ma Lizhai, Wang Dichuan, Jiang Chunshan and others, he entered the Dongxinglou Restaurant and changed his name to Tianjin Tongyuanmao Restaurant.
By that time, Bengbu had fallen and became the seat of the puppet provincial government, and restaurants abounded on the market. In order to compete, Li Chengmao did not hesitate to use heavy money to hire famous chefs in Beijing, Tianjin, Shanghai and Nanjing, such as Famous Chef Han Lin in Beijing and Tianjin, Famous Chef Diao Jinsheng, Liu Guohao, Li Rongying in Sichuan Cuisine, Liu Changfa, a master of Peking duck, Sun Xiashan, a famous chef in Yangzhou Noodles, and Zhongjishan, who was good at cooking Western food.
Tongyuan Mao Restaurant, located on the west side of Bengbu Huaihe Cultural Square, resumed business
In addition to the fresh vegetables and vegetables purchased every day, the tank is also fed with live fish for customers to choose by themselves. The various dishes operated by the restaurant are exquisitely selected, finely processed, full of heat, and pay attention to the original taste; its oil fried belly, grilled hooves, grilled sea cucumbers, grilled shark fin, grilled chicken legs, grabbed stir-fried tenderloin, grabbed fried waist flowers, caught fried shrimp, caught fried fish fillets and roast duck, etc., are famous.
Inside the Tongyuan Mao Restaurant
In addition to the scattered seats, the restaurant also has private seats of different sizes, hanging plaques, couplets, books, and paintings to win the game. Li Chengmao runs a restaurant, in addition to paying attention to the quality of dishes and elegant tableware, but also warm hospitality and maintaining credibility. When the door is opened every day, he either stands at the door of the store to greet the guests, or from time to time to give the guests a toast. Therefore, the restaurant has a large number of customers every day and a prosperous business, becoming the premier hotel in Bengbu City. Reservations must be made at least three days in advance for the banquet. In the summer of the 30th year of the Republic of China, he also engaged in cold drink business in the corner of the building, homemade ice cream, the business was particularly good, and it was the first one in Bengbu to operate such a business.
In 1956, Tongyuan Mao Restaurant implemented a public-private partnership, and Li Chengmao served as the director of the private side. The following year, he was transferred to the director and chef of the store department of the state-owned Huaihe Restaurant. In December 1974, Li Chengmao died of illness.