(Continued from the previous part)
7. Qi Wanshun Restaurant
Qi Wanshun Restaurant was opened in 1926 by Qi Haizhou, a Huangpi person, and was originally located on Dazhi Road in Hankou, which was originally just a dumpling hall. In 1939, Qi Haizhou operated "Fuxinghe Noodle Restaurant" on Dazhi Road, and in 1945, he sold dumplings under the name of "Qi Wanshun", and also sold rice noodles, brine vegetables and noodles. At that time, "Qi Wanshun" was adjacent to "Laotong City", and in order to compete with it, he did not hesitate to spend a lot of money to decorate the store, hire Jingsu famous teachers, expand the operation, and supply flavor snacks and Jingsu famous dishes together.
After liberation, the store moved to Zhongjia Village in Hanyang.
Viii. Talk about Yan Ji
In 1920, Tan Xiangzhi, a native of Huangpi, came from the countryside to Wuhan to make a living, and sold wontons through the streets and alleys on Liji Road with a shoulder to carry a small burden, and sold tangyuan at the same time. Because selling wontons was a night business, he hung a kerosene lamp on his burden, and wrote the words "Talking on Words" on the lampshade, and wrote "Simmered Soup Dumplings" vertically in the middle. Later, tan xiangzhi became Tujili, so he changed the word "yan" to "yan", and yan was added to the fire to show that the business was prosperous.
In 1940, Tan Xiangzhi died, and his son Tan Gengshan partnered with others to set up a dumpling stall at the entrance of Sanshu Street on Liji Road. Soon, he hung up his father's signboard of that year, "Tan Yan Ji Calcined Soup Dumplings". After the victory of the War of Resistance Against Japanese Aggression, there were more than 300 people in Hankou who carried out dumplings, the competition was very fierce, Tan Gengshan made great efforts in dumpling skin, filling, soup, and condiments, and soon won a reputation, in Qiaokou, Xianghe Wharf - Belt, known as the "Dumpling King".
IX. Xiao Tao Yuan
"Xiao Tao Yuan" was founded in 1946 by Tao Kunfu, the western chef of the Hankou Catholic Church Hospital, and Yuan Dezhao, the chinese chef. During the War of Resistance Against Japanese Aggression, due to the bombing of the hospital, after the two lost their jobs, they built a shed of more than 10 square meters on a ruin at the intersection of Lanling Road on Shengli Street to sell cooked food, soy milk and other snacks. But business is light and difficult to maintain. One day, Tao Kunfu remembered that an unemployed foreign chef had opened a snack bar selling crock pot bagua soup on the side of the Dazhi Road railway, and the business was very good. When Tao worked as a cook in the hospital, he studied the technique of simmering soup. Why not set up a restaurant that specializes in soups? Discussing this idea with Yuan Dezhao, the two began simmering soup business. Initially, only beef soup and Bagua soup were simmered, but later more than 10 kinds of hens, ribs, turtles, pigeons, pig's trotters, lung soups, etc. were gradually added.
Tao Kunfu Yuan had to take care of the spoon to simmer the soup, cooperate with the method, and master the purchase and marketing links every day, and the beef and turtles entered should be very fresh. On the eve of liberation, the legal tender and gold yuan coupons depreciated, prices soared, and the simmered soup of this restaurant changed its price three times a day, and the diners still did not decrease.
In 1948, with the increasing prosperity of business, so the small shed was expanded into a shop of more than 20 square meters, which can put 3 tables, and has added more than ten varieties of hen soup, turtle soup, rib soup duck soup pigeon soup, pig's trotter soup, etc., each with its own characteristics, especially the hen soup is the most famous, Tao Kunfu's chicken soup dedicated to yellow (Pi) filial piety (sense) hen, this chicken is tender and thick, different from the meat coarse bone and mild Henan chicken.
As the business became more and more prosperous, Tao and Yuan combined, imitating the story of Taoyuan Sanjieyi in the Three Kingdoms period, taking the name of the shop with the surnames of the two, but because they only had two people, they wanted to add "small characters" before the word Tao Yuan, and the "small" word was only 3 strokes, afraid that the business was only done for 3 days, so they changed the small characters to the 13-stroke "Bi" character and started a "Xiao Tao Yuan". At the beginning of that year, at least they had to put wine and guests and set off firecrackers, but they could not support it, and people waited for the night to quietly hang out the signboard. Who knew that the police still came to find trouble, the soup was drunk without giving a penny, and said that it was not hygienic, and the two of them were arrested and locked up in the bureau - one day and one night, and later invited their guests at the Liudu Bridge to finish the matter.
In 1979, Tao Kunfu, deputy manager of the simmering soup restaurant in Shinoda Garden, which was nearly ancient, suggested changing the name of the store to "Little Peach Garden", and the newly built eight-story store hall - the second floor has begun to operate, with a business area of nearly 5,000 meters, more than 50 times that of before liberation. From "Xiao Tao Yuan" to "Little Peach Garden", the store is new, the people are new, the varieties are new, and the 50-year-old store history has added a new page. But then the business shrank and subcontracted.
10. Yinxue Restaurant
In the Republic of China, Yinxue Restaurant was famous for its shark fin table, which was the highest class of wine banquets, with a price of 16 yuan (silver dollars), four platters, using a double-piece form, the actual eight, nothing more than chicken duck and pork brine products. Top 10 dishes, two dim sums, four plates of fruit. The big dish first introduces the sea cucumber yuanzi, that is, the sea cucumber strips are mixed with the large meat yuan, followed by the cinnamon fillet. Braised shark fin soup comes out at the end of four or five dishes, one - a large pot steaming, each person - small bowls to share. Followed by a hanging stove to fill the duck, just like the Beijing Donglaishun duck filling method, a large pot, also filled with a small bowl, divided and eaten. The duck skin is also crispy, cut into small pieces, and eaten with a small piece of baked dough. Then followed by a number of small stir-fry, such as waist flowers, belly slices and the like. Finally for sweet and sour mandarin fish with whole chicken or whole duck. Yellow braised yuanzi, roasted green fish, etc. cannot be served. Two dim sums are interspersed in the middle, serving pasta with bread and fried puff pastries. The paste bread is made of osmanthus white sugar lard as a core, which is quite distinctive. Each of the four plates of fruit was taken home, and they were all full and could no longer be eaten. Yinxue Restaurant has dozens of tables of shark fin soup every day, and the shark fin and sea cucumber of the restaurant are purchased directly from Shanghai, not purchased in Hankou No. 1 seafood.
11. Taste of the treasure restaurant
The restaurant founded by the Sichuan people during the Republic of China is in a small bungalow at the mouth of Yue Fei Street. The Wei Zhen Restaurant is very high-class, and a table of banquets is not 20 yuan. Most of the people who come here to drink and feast are high-ranking officials and rich people. Only a few tables are opened per day, and no more than 10 tables are opened. Because the venue is small and the price is extremely high, the average person is intimidated. Its banquet is unique, including popped shrimp, exploded twins (i.e. belly tip waist flower bursting), stewed white ear pigeon eggs, and shark fin sea cucumber. There is also watercress eel, accompanied by Sichuan's special watercress sauce, which is a famous dish in Sichuan. The most precious is the fried pheasant slice, which is the pheasant, and its meat is more delicious than the domestic chicken. During the fall of Hankou, when the nine-year-old prostitute Hong encountered a guest invitation, he would definitely name him to go to the taste of the dining.
12. Shuzhen Restaurant
Located next to the Shanghai Cinema on Dongting Street, it is also opened by Sichuanese people, and there are famous Sichuan cuisines in the city.
13. Guanshengyuan Restaurant
Located on Jianghan Road in Hankou. Founded in 1931. The restaurant is a branch of Guanshengyuan Food Co., Ltd. Hankou Branch founded by Sin Guansheng.
After the victory of the Anti-Japanese War, Guanshengyuan also operated banquets, with Cantonese cuisine style, roast suckling pig, roast goose and so on are quite popular. The restaurant is extremely exquisite, with white tablecloths and exquisite cups and chopsticks. The waiters are young men in white uniforms. The first dish is fried shrimp, the particles are very large, white as jade, like a plate of pearls, the most extreme color and fragrance. Unlike the fried shrimp in other restaurants, the particles are small, the color is not white, and even mixed with diced carrots or diced potatoes. Other famous dishes in Guanshengyuan, such as char siu and bacon flavor, are also made of selected ingredients.
In addition, there are also a large number of people in Hankou who do not go to restaurants to drink and feast, and there are famous chefs in the family, and the dishes made can be compared with the restaurant, or even more. There was Chen Huaping, who originally served as a military quartermaster in the Kuomintang military circles and made a fortune. After the victory of the Anti-Japanese War, he retired from the army and engaged in business. Luojiabei Road (now known as Luojiashan Road) has its own house - building, opened a Hengda trading company, and did export business. He often held banquets at home and invited important people from the Hankou municipal government at that time, such as Xu Huizhi. The banquet is placed in the main hall, paved with countertops, and the first person to serve its dishes is large black ginseng, which is the most expensive dish, because the price is too high, beyond the general sea parameters, so the most advanced restaurants do not dare to use. The large black ginseng must first be roasted on a charcoal fire, soaked in rice water - night, and then removed the internal dirt, washed with water, and then stewed with chicken soup, without any hooks, a large black ginseng is filled - large basin, the meat is extremely fat, the taste is delicious. Hankou's largest seafood is only for sale, and the other dishes of the Chen family banquet are also expensive.