The market economy market determines everything, and every product needs to be tested by the market to know its gold content, and the same is true for catering. The concept of cuisine is an abstract term, landing on the ground needs to rely on the efforts of catering enterprises one by one, in China's catering market today, we can remember that cuisine is often because of successful catering enterprises, such as Xinrong Kee for Taizhou cuisine, Jingxi Club for Chaozhou cuisine, Yongfu for Ningbo cuisine, Fujian cuisine also needs to be so. Whether Fujian cuisine can succeed in China's catering rivers and lakes depends not only on the treasures of Fujian cuisine left to us by our ancestors, but also on every tough battle that every Fujian restaurant has fought in the development of each Fujian restaurant, so that more consumers can know to accept Fujian cuisine, and Fujian cuisine can truly become the top eight. Most of the Fujian restaurants in Fuzhou belong to the blossoms within the wall, and there are very few real shots that dare to PK with Beishang Guangzhou, perhaps this is also the reason why Black Pearl has been coming to Fuzhou to open the city. We must face ourselves squarely, not be arrogant, but we cannot lie on the merits of our predecessors and be complacent, Fujian cuisine needs to let the newborn young forces pick the beams, to rush the market, to fight the rivers and mountains. In my opinion, at present, the most qualified to go to the Chinese catering market to be a pioneer in Fuzhou Fujian cuisine is "Heyuanhui".
and Yuanhui
Spending a lot of money on decoration does not necessarily have a good effect, but a good effect must cost a lot of money.
With the intention of Yaji, the spirit of the river and the sea is fished, and the eight Fujian winds and things are born on land, and the four seasons are gathered to taste. (and Yuanhui advertising slogan)
Heyuanhui's dishes are full of spiritual energy, including traditional Seiko Fujian dishes, such as Buddha jumping over the wall, chicken soup with sea mussels, lychee meat, etc., as well as many new dishes designed according to seasonal changes or dining booms, which have been "Fujian" based, or Fujian ingredients or Fujian cooking.
Sea urchin red sturgeon seafood gratin
This dish is born from the classic Fujian dish red sturgeon eight treasure rice, and it is full of articles on "fresh".
Chef Jack started to operate it himself, he introduced that this dish looks simple, the process is very cumbersome, just to pick out the red paste of fresh red sturgeon will take a long time, the red paste is refrigerated and then used in the baked rice, before eating, add sea urchin, dried bass shredded, shallots, green onion beads, etc. and stir-fry, so that the freshness of sea urchin and red sturgeon is integrated with eight treasure rice, fresh and fresh, fragrant.
According to popular words, this should be the ceiling of the "red sturgeon eight treasure rice".
Min style raw pickled green dragon
Recently, Fuzhou is very popular with pickles, in fact, Fujian cuisine has always been raw pickled, drunkenness, crab raw and so on have been common delicacies on the table of ordinary people in Fuzhou for many years.
He Yuanhui uses a Fujian-style raw pickling method, using seaweed with two water, the head water is too fine to be suitable, and then add sandalwood olives from Fuzhou Minqing.
The sparks generated in the exchange and collision of food are often random, I recommend not using the Qinglong as an ingredient, but using selected Minjiang river shrimp, removing the shell and retaining the head, which can highlight the genetic attributes of Fujian cuisine.
Reverse scaly shellfish
"Anti-scale grilling" is a new popular method of Japanese cuisine recently, the fish meat is fried on an iron plate, the fish skin retains the scales and is poured with 200 degrees boiling oil, not only has a very beautiful shape, but also can eat crispy fish scales and tender fish meat, which is where Yuanhui keeps pace with the times.
The sauce at the bottom of the plate looks ordinary, listening to Jack's introduction to know that it is extraordinary, all developed by Heyuanhui himself, and the green is green onion oil; Yellow is sea salt gold brick pineapple sauce, take the sweetness and color of pineapple, yellow nature; Red is bayberry red lees sauce, bayberry is the seasonal fruit, and red lees are the unique seasoning of Fujian cuisine, and the combination of the two complements each other.
Yaozhu winter melon sea dragon
I like this soup very much, the Buddha jumping over the wall full of ingredients is no longer the mainstream, can make a simple and refreshing shape but have a good taste is king.
There is the shadow of chicken soup and sea mussels, the soup is the same root, Yaozhu is fresh, sea dragon is a common ingredient in Fujian cuisine, stir-fried, so stewed soup, has a surprising effect.
Minqing sauerkraut, white jade, bitter gourd, simmered river eel
Minqing's sauerkraut is difficult to climb the hall of elegance, and the general method is to chop and stew or stir-fry, almost the special ingredients for cauldron dishes in the canteen. And Yuanhui to open up another way, take the whole sauerkraut as the skin, stuffed with white jade bitter melon, and then add the fattest middle of the river eel, sour bitterness brings summer appetizing, sour and fresh, I think this dish can also be learned from our family, of course, do not have to do so complicated, river eel can also be replaced with small rows.
Black pepper and beef egg tart
Dim sum is the strength of Heyuanhui, which is also the key point that many similar restaurants are slightly inferior to it, because those restaurants focus on the big dishes and ignore dim sum, and even replace semi-finished products or other products.
Similar practices on the creative network, whether to do, there is a denial that the real do depends on the determination of the business operation, if only focus on the big dish, it will not be balanced, and a good restaurant should be excellent in all aspects, can not have shortcomings.
Braised noodles with yellow fish
I can't do without the staple food everywhere, naturally I will not miss this noodle dish, which combines the characteristics of Shanghai yellow fish noodles and Fuzhou stewed noodles, rich soup, fresh noodles with alkali are most in line with the eating habits of Fuzhou people, very loved.
Heyuanhui and Xuanhe Yiwei are two restaurants under the same catering company, if you go to Xuanhe Yiwei can't miss the staple food is Muscovy duck powder dried powder, then come and Yuanhui must order it.
Compared with the high-end dining in Beijing, Shanghai and Guangzhou, table wine with Fuzhou is still relatively weak, a lot of business entertainment, you take no matter how good red wine is not Maotai seems to play a big role, fortunately, the soil of Fuzhou red wine is slowly developing, and Yuanhui table wine has a mature menu, no need to worry about what wine to drink tonight, a mature business dinner should start with champagne, through white grapes and then to red wine and end.
Per capita I personally think that it takes five hundred to be appropriate, after all, the positioning attribute of Yuanhui is there.
The word Fine Dining has become popular in recent years, and I personally think that the "Fine Dining" of Fuzhou Fujian cuisine is in Heyuanhui, and if Black Pearl wants to come to Fuzhou, Heyuanhui should have a place.
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