Tang Bo store celebrates
March 27, 2022
In Xi'an Datang Boxiangfu Culture and Art Hotel
held
Begonia flowers have bloomed for fifteen years, and gratitude is accompanied by hard work
The 15th anniversary celebration of Xi'an Datang Boxiangfu Hotel
Whenever the begonia flowers bloom, it is the happy time of Xi'an Tang Boxiangfu Hotel. On this day, we invite friends from all walks of life to celebrate and thank everyone for their concern for Tang Bo and their great help to the cause of Shaanxi cuisine. Today, Tang Bo is fifteen years old, which is a node of special significance and the starting point of a new journey. To this end, we held the activity of "15 Years of Begonia Blossoms, Thanksgiving and Perseverance - 15th Anniversary Celebration of Datang Boxiangfu Hotel". More than 150 people were invited to celebrate the good period with Shaanxi cuisine culture scholars, culinary masters, entrepreneurs, old members of Shaanxi cuisine exploration, "Zhengong Sauce Wine" brand, leaders of various catering associations in Shaanxi, media friends, and friends in the fields of poetry, calligraphy and painting.
In the spring breeze every year, the flowering period is always worth it. Today's Tang Boxiang Mansion is full of smoke, and the two century-old Xifu begonia flowers are blooming to the fullest. Fifteen years ago in March, Xi'an Tang Boxiangfu Culture and Art Hotel opened for business on this day of begonia flowers. With this Tang Sanjin courtyard as the origin, it operates Shaanxi official cuisine, and at the same time promotes Shaanxi cuisine and constantly speaks for Shaanxi cuisine. In the past 15 years, Haitang Spring has brought together countless Shaanxi people to work hard for the prosperity of Shaanxi cuisine.
Today's begonias are still the same, Tang Bo's fifteenth anniversary celebration is coming as scheduled, friends gather, everyone appreciates the century-old begonias, tastes the thousand-year-old Shaanxi cuisine, appreciates the true gong sauce wine, celebrates Tang Bo, and blesses Shaanxi cuisine.
The moderator opened the ceremony and introduced the main guests:
Guest list
Dang Yong'an: former deputy mayor of Hanzhong City and Weinan City, a famous contemporary poet and writer
Shang Zi Yong: Prominent Cultural Scholar
Feng Jianxue: A national first-class actor, a top actor named by the Ministry of Culture, and the former president of the Shaanxi Provincial Song and Dance Theater
Xu Yongchun: Deputy Director of the Office of Shaanxi Provincial Intellectual Property Office
Zhang He'an: Former deputy director of the Qujiang New Area Emergency Management Bureau
Nie Baogang: General Manager of Huashang Daily
Liu Long: President of Culture and Art Newspaper
Du Xifeng: President of Shaanxi Cooking and Catering Industry Association
Nie Lei: President of Shaanxi Catering Chamber of Commerce
Yan Jianbin: President of Shaanxi Festival Culture Promotion Association
Zhou Yong: President of Shaanxi Tourism and Accommodation Association
Ma Lili: Vice President of Shaanxi Tourist Hotel Association
Dang Xiaobing: President of Shaanxi Provincial Catering Federation
Xiao Hongjun: Chairman of the Board of Supervisors of Shaanxi Pasta Industry Development Promotion Association
Zhou Shengli: Vice President of Shaanxi Pasta Industry Development Promotion Association
Xuan Jianjun: Vice President of Shaanxi Pasta Industry Development Promotion Association
Wang You: Vice President of Shaanxi Pasta Industry Development Promotion Association
Du Yagang: Vice President of Shaanxi Pasta Industry Development Promotion Association
Liu Yang: Vice President of Shaanxi Pasta Industry Development Promotion Association
Su Xiang: Vice President of Shaanxi Pasta Industry Development Promotion Association
Yang Junfeng: Executive Chairman of Xi'an Chain Store & Franchise Association
Jin Jinkuang: Founding President of Xi'an Time-honored Brand Industry Promotion Association
Yang Xiao: President of Xi'an Time-honored Brand Industry Promotion Association
Wang Xiaotang: President of Xi'an Hotel and Catering Industry Association
Shi Xiaoping: Former Deputy Researcher of the Industry Department of Xi'an Municipal Bureau of Culture and Tourism, Honorary President of Xi'an Tourism Association
Ding Xiaoyang: Executive Vice President and Secretary-General of Xi'an Tourism Association
Zheng Kan: President of Xi'an Travel Agency Branch
Lin Lie: Chairman of the Board of Supervisors of Xi'an Hotel Association
Tong Xiwen: Vice President of Xi'an Hotel Association
Yue Tianli is the dean of the School of Food and Engineering, Northwest University
Yahong Yuan is a professor at the School of Food and Engineering, Northwest University
Tian Longguo: Chief writer of the documentary "Millennium Shaanxi Cuisine", professor of the School of Design and Art of Shaanxi University of Science and Technology
Cha Wen: Director of the Lily Engineering Office of the China Cuisine Association
Zhang Tongwu: An expert at the think tank of Shaanxi Cuisine.com, and the editor-in-chief of the column of "Shaanxi Cuisine and Food" of China Shaanxi Cuisine.com
Zhang Xichang is an associate professor at Xi'an Academy of Fine Arts, director of the Department of Art Management and the Department of Intangible Cultural Heritage
Tian Jianguo: Editor-in-chief, writer and photographer of the column "Picturesque Shaanxi Cuisine" of China Shaanxi Cuisine Network
Zhu Liting is a scholar of Chinese folklore studies at the School of Liberal Arts, Shaanxi Normal University
Liu Qiang: Associate professor, scholar of tourism and food culture, editor-in-chief of the column of "Shaanxi Cuisine Tourism" of China Shaanxi Cuisine Network
Huang Tao: University professor and editor-in-chief of the column "Shaanxi Cuisine Love" of China Shaanxi Cuisine Network
Wang Jingchen: Executive Editor-in-Chief of China Food News-Shaanxi Food Observation Special Issue
Tang Dynasty: Deputy Director of the Consumer News Department of Sanqin Metropolis Daily
Zhuang Yongquan: The first batch of senior registered Chinese cooking masters, national first-class judges
Li Shuiliang: Master of Chinese cooking, senior master of Shaanxi cuisine
Shi Yonghong: Master of Chinese cuisine and senior master of Shaanxi cuisine
Pan Jiansheng: Master of Chinese cuisine and senior master of Shaanxi cuisine
Ma Jianjun: Master of Chinese cuisine and senior master of Shaanxi cuisine
Zhang Ziguang: Master of Chinese cooking
Liu Luxun: Senior partner of Shaanxi Renhe & Wanguo Law Firm
Liu Xiaozhong: President of Shaanxi Pasta Industry Development Promotion Association, Founder of China Shaanxi Cuisine Network, General Manager of Datang Boxiangfu Hotel, and President of Xi'an Hotel Association
Jin Chuanmei: General Manager of China Shaanxi Cuisine Network, Vice President of Shaanxi Pasta Industry Development Promotion Association
As well as the catering entrepreneurs, supply chain entrepreneurs, media friends, friends in the tourism industry, friends in the hotel industry, and friends in the Shaanxi poetry and calligraphy circles who gathered in Tang Bo today.
At 10 o'clock in the morning, the jasmine blossom classical concert of Tang Boxiangfu kicked off the celebration, and in the melodious classical music, everyone gathered together to celebrate Tang Bo's birthday.
A classical dance "Tang Yin" brought everyone into the prosperous era of the Tang Dynasty, in this courtyard of Tang style and Tang rhyme, the dance music is leisurely, dreamlike, and intoxicating.
01
The organizer gave a welcome speech
Mr. Liu Xiaozhong, President of Shaanxi Pasta Industry Development Promotion Association, Founder of China Shaanxi Cuisine Network, General Manager of Datang Boxiangfu Hotel, and President of Xi'an Hotel Association, delivered a welcome speech.
Looking back on the past 15 years, there are actually a lot to say, but as we all know, the past 15 years have passed, and it is more important for us to face the challenges of the future, which I want to share with you today.
In the past month, I have been to many places, observed many catering activities and the development of the catering industry, and inspected how our Xi'an and even the western market is? During this period, I saw a lot of challenges and opportunities, so the theme of this year's key work is "breaking the circle, breaking the volume", to help the Shaanxi cuisine industry, to help the Shaanxi food industry find a breakthrough: going to sea.
How to deal with these challenges, each entrepreneur has their own thinking, on the occasion of the 15th anniversary celebration of Tang Boxiangfu today, jointly study "going to sea does not go out", Tang Bo and Shaanxi cuisine network and all people in the industry should work together to better make due contributions to Shaanxi cuisine, and finally I hope you have good luck in 2024, all the best.
02
Guest speeches
Liu Hongtao, Director of the Commercial Service Industry Division of Xi'an Municipal Bureau of Commerce, delivered a speech.
Tang Bo Xiangfu has gone through 15 years, leaving a lot of memories, Tang Bo as a window to promote Shaanxi cuisine, promote Shaanxi cuisine, fifteen years to focus on one thing, this is very rare, I wish Tang Bo is thriving, I hope to be able to meet in Tang Bo every year when the begonia flowers bloom!
Dang Xiaobing, President of Xi'an Chain Store & Franchise Association, delivered a speech.
Mr. Dang Xiaobing recalled with affection three important things about him and Tang Bo. Later, he said that the Tang Boxiang Mansion has a strong cultural heritage, a unique geographical location and unique dishes, which give it unparalleled competitiveness in terms of history, culture and cuisine. I often do some activities in Tangbo, and in the past 15 years, I have left many stories in Tangbo.
Shang Ziyong, a well-known cultural scholar, delivered a speech.
It is really a happy thing to get together under the begonia flowers that make people feel excited at a glance. This year's anniversary celebration was a few days later than usual, and I rushed back from out of town to participate in the 15th anniversary celebration of Tang Bo. There are many places to enjoy food and high-quality Shaanxi cuisine, and there are many places to get together with friends, but it is a rare thing to be able to appreciate begonias, taste Shaanxi cuisine, and get together with friends.
Yue Tianli, Dean of the School of Food and Engineering, Northwest University, delivered a speech.
In the fifteen years of excavation, sorting, inheritance, innovation and development of Shaanxi cuisine, Datang Boxiangfu has reshaped the historical and cultural value of Shaanxi cuisine for thousands of years, and taken into account safety, nutrition and health, creating a value chain, supply chain and whole industrial chain of Shaanxi cuisine.
In the past 15 years of operation and development, Datang Boxiangfu Hotel has cultivated a team of senior chefs, artists and experts, from the land of Sanqin to the whole country and overseas. Tang Bo's professional team will be able to retrace the new era of Shaanxi cuisine supply chain prefabrication, and bless Tang Bo Xiangfu to lead the industry, from the thousand-year-old Shaanxi cuisine skills to scientific discoveries, scientific discoveries into technological inventions of the industrial chain, and achieve the glory of food culture!
Tian Longguo, chief writer of the CCTV documentary "Millennium Shaanxi Cuisine", professor, doctor and doctoral supervisor of the School of Design and Art of Shaanxi University of Science and Technology, delivered a speech.
For tourists, "Tangbo" is the most beautiful classical courtyard hotel next to the Big Wild Goose Pagoda. For diners, "Tang Bo" is the most authentic Shaanxi cuisine tasting place in Xi'an. For chefs, "Tang Bo" is the research and innovation base and inheritance base of Shaanxi official cuisine. For researchers, "Tang Bo" is the largest research center of Shaanxi cuisine. For Shaanxi cuisine entrepreneurs, "Tang Bo" is their gathering place in Xi'an. For entrepreneurs, "Tang Bo" is their source of motivation. Some scholars commented: "Tang Bo" is the headquarters of the revitalization of Shaanxi cuisine.
Tang Bo wrote the history of Han and Tang catering culture into the history of Shaanxi cuisine, with a group of entrepreneurs like Tang Bo, the history of Shaanxi cuisine can also become the history of Shaanxi cuisine for thousands of years, and the meaning of Tang Bo is to successfully connect the "two millennia" together.
Zhuang Yongquan, the first batch of senior registered Chinese cooking masters and national first-class judges, delivered a speech.
In the past, there were very few people to do Shaanxi cuisine, and there were very few Shaanxi restaurants, General Manager Liu Xiaozhong led Tang Bo and Shaanxi Cuisine Network for 15 years, organized Shaanxi cuisine to explore for ten years, traveled to more than 100 counties, excavated local cuisine in Shaanxi, and successively published 16 books on Shaanxi cuisine, truly inheriting and carrying forward the culture of Shaanxi cuisine.
Xiao Hongjun, general manager of Baoji Xiaohufang Food Co., Ltd., delivered a speech.
Fifteen years ago, Tang Bo let go of his passion and dreams, and today, fifteen years later, Tang Bo is here to reap responsibility and hope. Fifteen years of wind and rain have achieved the status of Tangbo's high-end Shaanxi cuisine, and fifteen years of struggle have created the glory of Shaanxi cuisine. Fifteen years is an important span point, Tang Bo people's footprints all over the country, but also across the sea, in order to promote Shaanxi cuisine, the footsteps have never stopped. Here they witness, promote, and lead the development of Chinese Shaanxi cuisine, and every detail is engraved on the ruler of the times, and they are indispensable. Finally, I would like to send my heartfelt blessings to every friend here who has contributed to the cause of Shaanxi cuisine.
Wang You, chairman of Xi'an Yuanju Food Co., Ltd. and general manager of Shaanxi Cuisine Supply Chain Experience Center, delivered a speech.
I wish Tang Bo a complete success in the 15th anniversary celebration, Mr. Liu Xiaozhong took me into the Shaanxi cuisine circle, to this day, many guests present know each other, thank Mr. Liu for his leadership, follow Mr. Liu's footsteps to make Shaanxi cuisine stronger and better, and promote it.
Zhou Yong, general manager of Gudu Cultural Hotel and president of Shaanxi Tourism and Accommodation Association, delivered a speech.
"Gathering the essence of Tang culture and gathering the taste of official cuisine", the pursuit of excellence in the Tang Boxiangfu Hotel takes the inheritance, research and development, and promotion of high-quality Shaanxi cuisine as its responsibility, learns from experts, learns from the people, and learns from peers, and joins hands with China Shaanxi Cuisine Network to explore the secrets of the people, sort out the origin and inheritance of Shaanxi cuisine, and find those forgotten Shaanxi cuisine contexts. Over the past 15 years, Tang Bo has persevered and worked hard to develop, and has made remarkable achievements, as a leader in high-end Shaanxi cuisine, it has become a beautiful business card of the ancient city of Xi'an cuisine.
"Dapeng rises with the wind one day and soars up to 90,000 miles. "A new departure will have a new ideal, a new beginning will give birth to new hopes, let us join hands to sow the seeds of cooperation and reap the fruits of development together."
Zheng Kan, President of Xi'an Travel Agency Branch, delivered a speech.
In the past 15 years, Tang Bo has grown from obscurity to becoming a well-known brand characteristic art hotel in China, which is inseparable from the hard work of General Manager Liu Xiaozhong and many employees. Under the leadership of Mr. Liu, Datang Boxiangfu has become the guardian of Shaanxi cuisine, and has been tirelessly pursuing, excavating, organizing, protecting, advocating and making Shaanxi cuisine have achieved very remarkable development for 15 years.
At the same time, the Tang Boxiang Mansion has made the hotel and Shaanxi cuisine into art, interpreting the beauty of the Chinese courtyard hotel under the Big Wild Goose Pagoda from an artistic perspective and finding the beauty of Shaanxi cuisine.
Liu is always a person of faith and a strict manager, who has strict requirements for the management of the hotel and the production of Shaanxi cuisine, so that there is today's quantitative standard for Shaanxi cuisine. I hope that under his leadership, Shaanxi cuisine will go out of Shaanxi, out of China, and into the world.
Nie Baogang, general manager of Huashang Daily, delivered a speech.
I am very happy that today is the 15th anniversary of the Tang Boxiang Mansion. 15 years in ancient times, it was a time when a teenager who was about to mature in life was determined to study. In such a holy realm with Tang as the medium, I am very excited today, leaving a beautiful legend of the Qujiang apricot forest banquet under the Big Wild Goose Pagoda and Qujiang Pond, and also leaving the beautiful talk and dream of the young man's success when the Wild Goose Pagoda was nominated.
The ancients talked about morality, meritorious service, and speech, and now for us, Shaanxi, and Shaanxi, Mr. Liu and his team have achieved these three points.
Nie Lei, President of Shaanxi Catering Chamber of Commerce, delivered a speech.
Shaanxi cuisine has become a bright pearl in the entire Chinese catering industry from obscurity to today. All this is inseparable from the contributions made by Tang Bo and Liu Xiaozhong.
Mr. Liu Xiaozhong is a teacher I admire very much. In the past few years, he has continued to excavate and sort out the dishes and food culture of various cities in Shaanxi, and constantly innovate to lead the development of Shaanxi cuisine, so that our Shaanxi cuisine has become a beautiful dish.
The guests delivered speeches one after another, affirming Tang Bo's contribution to Shaanxi cuisine in the past 15 years. followed by a "Brief Dance", which dizzed away the atmosphere of Tang Bo's book as a place of cultural richness.
03
Praise to Tang Bo
The scene is picturesque, dreamlike, dreaming back to the Tang Dynasty, and it is also poetic. The poets of the Shaanxi Provincial Poetry Society, the Yanta Poetry Society, the Sanqin Women's Poetry Society, and the Weiyang Poetry Society wrote poems on the spot, dyed the poetic atmosphere, and celebrated Tang Bo. (About this poem Tang Bo, it is quite amazing, limited to space, please look forward to the poetry session.) ）
At the same time, Zhang Junshe, a free painter in Xi'an, painted "Begonia Spring Man" for Tang Bo's 15th anniversary celebration on the spot, and presented it to Tang Bo, hoping that Tang Bo would be as brilliant as a flower. Lei Yinyin, a member of the Shaanxi Artists Association and deputy secretary-general of the Chinese Painting and Calligraphy Creation Institute, painted "Mulan Spring Harmony" on the spot, implying spring and scenery, and the flowers are striking people. I wish Shaanxi a bright and happy future.
In the 15 years of Datang Bo Xiangfu, 15 Tangbo employees reviewed the 15 years of history, which is a gift from the employees to Tangbo.
2009 雁塔悠吟承薪火，唐博相府陕菜缘。
In 2010, the ancestors concentric Fenghua, Qujiang Tang banquet Chang'an.
In 2011, the application of skills to the World Heritage Site was finally decided, and the cultural context of Shaanxi cuisine was revitalized.
In 2012, the media gathered their strength, and Shaanxi Caiwang looked to Qinchuan.
In 2013, Shaanxi has many flavors in the north and south, and it has become a secret to explore the smoke of the sunset.
In 2014, five years of time have been stride, and celebrities have been involved in endorsements.
2015 The ancient push is new, and the wall of the Hall of Fame shines.
In 2016, Shaanxi cuisine was known overseas, and Xiangyuan Europe returned with honor.
2017 China's Shaanxi cuisine is thousands of miles, and it is famous all over the world.
The 2018 international list is one of the top 100, and the taste is subtle.
In 2019, the ten years of turbulence and turmoil have been carried out, and begonia flowers are brilliant.
2020 The new journey will be through frost and snow, and the dream will be deeply cultivated.
2021 Ingenuity steamed bowl Tang Bo made, not the waves have been self-reliant.
2022 Attract real Gongqian sauce wine, and the sages will help Kuan'an.
The 2023 Sanqin banquet has been tasted, and the prefabricated future will be announced.
2024 Spring is full of Tang Boyuan, and the old rain and new knowledge are drawn.
04
It's a time to celebrate
Liu Xiaozhong, Zhang Xichang, Liu Luxun, Xiao Kuixian, and Zhou Shengli cut the cake together, and the atmosphere of celebration reached a climax.
In order to thank everyone during the celebration, there were 4 rounds of lucky draws. Guests Ding Xiaoyang, Yang Junfeng, Jin Jinkuang, and Du Xifeng were invited to send surprises to today's guests.
Raffle prizes
05
Guest demeanor
Xi'an Tang Boxiangfu Hotel
15th Anniversary Celebration
This is the end of the story
I am grateful to every good friend who accompanies me
Flowers bloom every year
We meet here every year
There's something new every year
Cheers to friendship
Hand in hand for the cause of Shaanxi cuisine
Forge ahead for a shared vision
May the flowers flourish every year
We get better and better every year
06
Special thanks to sponsors
Shinko Sake
Xi'an Qianyi Guxiang Bakery
Song of Solomon Leviticus
Sun Dasheng rolls dough
Xi'an Fred Food & Beverage Co., Ltd
Qishan Tianyuan Food Co., Ltd
Junlebao Dairy Group Co., Ltd
Four Seasons Fragrance Agricultural Technology Service Company
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Source: Shaanxi Vegetable Network SCW