A grand and romantic 20th birthday party
On the morning of June 25, a cool rain warmed up the summer day. We set off from Zhengzhou with many media teachers and drove to Changyuan, the "hometown of chefs", to participate in the 20th anniversary celebration of the star-filled meat ribbon bottom and the opening celebration of the food expo garden main store.
On the red carpet at the gate, the catering celebrities in the province came, the leaders of the Chinese Cuisine Association came, and the bosses of the catering industry and ingredient companies, there were always as many as two or three hundred people. For these big guys, time is the biggest cost, which is enough to see how good the popularity of Feng Jianzhong, the founder of Mantianxing, is.
On the red carpet in front of the Food Expo Garden Mantianxing Main Store, the lion dance tossed and turned, and the gongs and drums stirred up sonorously to celebrate the 20th birthday of mantianxing and the opening celebration of the main store.
Such as the galaxy splendid main store opened auspiciously
From a small porridge house to a restaurant group with more than 20 chains of three brands, Full Sky Star has gone for a full twenty years. Even in the "chef's hometown" Changyuan, where the food is like a cloud, it is praised by the stars, whether it is the industry or many consumers.
After 20 years of hard work, today's starry sky has not only become the shoulder handle of Changyuan catering industry, but also become a must for Changyuan people's business banquets.
Turning over the menu, the newly opened shop is mainly based on innovative Changyuan dishes and special snacks, supplemented by fine Hunan and Cantonese cuisines, and the main feature is Changyuan's signature dish "Meat Ribbon Bottom".
As soon as you enter the door, the eyes of the people are attracted by the overhead lamp. Listen to the waiter, this is called a powder lamp, inspired by the mung bean powder skin in the signature dish "Meat Ribbon Bottom".
Just as we admired the idea of the powder lamp, as soon as we turned, in the bright stove of the bright kitchen, we saw a little brother spinning a piece of mung bean powder skin. The hot water in the cauldron churns, the fermented mung bean powder pulp is poured into the gong, it rotates rapidly, and when the pulp water is fixed, the little brother quickly takes out the gong and immerses it in cool water, and a crystal clear mung bean powder skin is unveiled, which is the main ingredient at the bottom of the starry flesh ribbon.
Upstairs there are 26 private rooms and a master studio. The greenery at the entrance of the private room welcomes guests, and the walls are hung with handmade paintings sprinkled with ink and gold, and a fresh and natural, elegant and generous minor tune is greeted.
The names of the private rooms are also very interesting, they are all named after the historical allusions, place names, and personal names of Changyuan, such as "Zilu Hall", "Sanshan Hall", "Apricot Altar Hall"... There are also two beautiful ballrooms on the fourth and fifth floors that can accommodate up to 300 people.
Today's celebration luncheon is held in the "Starry Sky" ballroom on the fifth floor. As soon as the door of the banquet hall was opened, the star-studded and dazzling environment made everyone present exclaim and marvel. The lights hanging down from the roof are dazzling like stars, and more than a dozen overhead lights with different constellations are hidden in them, giving people a surprise. Walking up the Avenue of stars and moons, on the stage, there are more dazzling flowers on both sides, and it is as if falling from the mortal world into the galaxy.
Under the stars, in the congratulations of everyone, the "meat ribbon bottom dish show" opened the curtain of the luncheon.
Stunning "meat ribbon bottom"
Dozens of young sisters wearing cheongsam are dignified and generous, holding the "bottom of the meat ribbon" in both hands, slowly walking, graceful and graceful. "Meat Ribbon Bottom" combines cold, hot, meat and vegetarian in one, and is a classic Yu dish and the signature dish of "Full of Stars".
Man Tian xing is ground into powder with yellow mustard seeds from Inner Mongolia, simmered at a temperature of 70 degrees Celsius for 8 hours to ferment, and then has its unique taste, and then harmoniously matched with minced garlic and vinegar to form a unique taste. The production of mung bean powder skin is also quite exquisite, the thickness of the paste, the container for making the powder skin, the production time, are very testing the chef's skill, in order to get a transparent and uniform mung bean powder skin is not an easy task.
Paired with Zhangzhou celery and tenderloin, each step must be carefully cooked, and the dishes that appear in front of everyone are exquisite and perfect. So every time you eat this dish, you feel a lot of surprises, on top of the steaming, tender parsley stir-fried meat shredded, below the smooth and refreshing mustard powder skin. The powder skin sucks up the fragrant soup of the shredded meat, and the heat of the shredded meat bakes the sesame sauce and garlic puree in the powder skin. Tender shredded meat, smooth powder skin, fragrant parsley, rich mustard flavor, rich garlic, delicious soup, light sesame sauce. In one bite, the smell of mustard rushed from the mouth to the nose and instantly penetrated. After that, you can feel the sour, spicy, fragrant, punchy, refreshing, soft, bouncy, smooth... The taste buds are activated, and after eating, the teeth and cheeks remain fragrant and the aftertaste is long. This dish is also the "most summer" dish, the refreshing taste is like a gust of wind blowing in the middle of summer, blowing on the tip of the tongue, activating the taste buds and opening up the appetite.
The sky is full of surprises
After tasting the bottom of the meat ribbon, the summer wind also blows gently. Next, what other surprises did the stars prepare for us? "Dry fried sauce do not be, a chicken chopped eight cloves", fried eight pieces to come ~ this is also a classic Yu dish, the main ingredient is "baby chicken", salty and rare, the traditional "fried eight pieces" is also called "eight pieces of chicken", the name comes from the method "a chicken chopped eight cloves".
Legend has it that "eight pieces of fried" is famous because the Qianlong Emperor "said good when he ate it" when he went to Kaifeng to inspect the river. Full of stars to fry eight pieces on the table, it is also amazing to the audience. Golden color fried eight pieces. The skin is caramelized, the juice is plump, and when you bite down, you will hear the crisp sound of "clicking", and then take a bite, the gravy overflows, and the meat is fragrant and particularly attractive. The crispy private steaks are also excellent, and the home-cooked steaks are ever-changing in the hands of the chef, and they surprise everyone when they are served.
The small steaks are crispy and fragrant, with a little playful spicy flavor, which is memorable. Drink a cup of delicious and fragrant coarse grain stew liao ginseng, the texture of the grain coarse grain, plus the soft glutinous slip of the liao ginseng, together with the entrance, the feeling on the tip of the tongue is particularly wonderful. The final staple must be tried egg cake, the skin is crispy, the eggs are tender, and the egg chives are intertwined and very prominent.
The luncheon ended in a delicious and unfinished mood, and the lively and noisy 20th birthday party and opening celebration also ended with a sound of blessings. As the shoulder handle of the Changyuan catering brand, full of stars products and good environment, but such a company, like his leader Feng Jianzhong, is humble and low-key.
In the past 20 years, in the case of continuous updates and iterations of the catering industry and the high elimination rate, the stars are deeply loved by the people of Changyuan. There is such a burst of popularity, and the stars are deeply rooted in the industry, respect for the essence of business, and continue to provide customers with unimaginable products and values. Perhaps it is this kind of business logic that makes a company become the king of the region that continues to improve and grow for more than two decades.