There is such a group of shops, or warm, or nostalgic, or delicious, exuding thick smoke and fire, there is such a group of people, they are the work of every ordinary person, shining with brilliance......" Shangcheng released a special "small" shop in the city" column, and everyone into a piece of perseverance, expectation, freeze those full of feelings, hard work moments.
In this issue, Xiaoshang will take you into this "small" shop↓↓
Hui cuisine is unique among the eight major cuisines in China with the characteristics of "heavy oil, heavy color and heavy fire", and because of its unique geographical location, it has formed a style of cuisine that is suitable for both north and south.
If you want to feel Hui cuisine, you don't have to travel far, on Zhongshan South Road under the root of the imperial city, there is a small courtyard in the mountains and fields - Ink Hui and Mountain Wild Hui Vegetables, which will make you feast.
A cloud of smoke and rain dreams of Huizhou
Outside the wall is the bustling streets and alleys, inside the wall is the quiet after the bustle, into the ink emblem, the white wall ancient tiles, the courtyard terrace, the drizzle, look up at the fairy pavilion, look back at the mountains and rivers, every table, chair and bench seem to be through time, precipitate the mood.
Covering an area of nearly 1,000 square meters, with two floors and more than 300 seats, the ink emblem reproduces the beauty of the courtyard in the Hui architecture in the exterior design, and there are many retro details in the details. Taste delicious food, enjoy beautiful scenery, take beautiful photos...... Here you can completely relax yourself and feel the Hui style.
The owner of Ink Hui has been engaged in the catering industry for nearly 20 years, "I think the customs and customs of Anhui are like a long-term artistic conception of ink, so I registered the brand of 'Ink Hui'." Lao Zeng said that the restaurant opened on Zhongshan South Road, on the one hand, it values the large flow and cultural atmosphere here, and on the other hand, it is also quite "destined", and across the street is the former residence of Hu Xueyan, and Hu Xueyan is a Hui businessman.
"Chicken has the smell of chicken, and fish has the smell of fish", as the slogan of the ink emblem, is marked in a conspicuous place in the restaurant. Lao Zeng introduced, "The core of catering is to do a good job, we must return to the original intention, start from the truth, so that 'chicken must have chicken flavor, fish must have fish flavor, and dishes must have vegetable flavor', presenting the excellent ingredients themselves, so that every diner can feel the deliciousness of Hui cuisine." ”
Peach blossom flowing water mandarin fish fat
"The background color of Hui cuisine is fermentation. Lao Zeng introduced Hui cuisine and talked eloquently.
Due to the climate and environment in the Huizhou area, the ingredients are often preserved by pickling. After the freshly caught mandarin fish is salted, it wafts off a peculiar fragrance that seems to be smelly but not smelly, so it is named "stinky mandarin fish", which can be said to be the head brand of Hui cuisine, and it is also the signature dish of ink and wash Hui.
Stinky mandarin fish in Huangshan
The Huangshan stinky mandarin fish of the ink emblem is peach blossom mandarin fish, pickled with salt, and then cooked in a pot of pork belly and diced pork belly. It is said that it smells stinky, eats fragrant, and mixes fish soup and firewood rice into rice after eating fish, two words - stomach!
"The first monster in Huizhou, tofu and long-haired vegetables. "It's another signature dish, fried edamame tofu, you can feel the dense and unique fermented flavor of the tofu in one bite, and garnish it with a little chili sauce, which is the "nostalgia" of Huizhou people.
Pan-fried edamame tofu
There is also knife plate incense, which can be said to be the "YYDS" in Hui cuisine. Ink Hui has upgraded and improved the original cured bacon meat, and used the best piece of ham, the ham core, to make the knife board fragrant, with a rich taste, especially for rice.
Knife plate incense
There are also stewed local chicken with stone fungus, braised pork with ink fragrance, and eggs stuffed with wine...... The dishes of the ink emblem are abundant, and almost every dish can become a signboard. "Most of our ingredients are taken from local Huizhou, and some are even shipped on the same day, and these excellent ingredients do not require complex cooking techniques and too many condiments, just express the ingredients themselves. Lao Zeng introduced.
The taste of the world is refreshing
Cheap does not mean low quality, so you need to use pre-made dishes. Lao Zeng said that his positioning of the ink emblem is the mountain and wild emblem vegetables, which is a return to simplicity, a return to fireworks, and can relieve nostalgia.
Some time ago, a 92-year-old grandfather I met in a restaurant traveled five or six subway times to Ink Hui with a newspaper with a restaurant introduction, and ordered stinky mandarin fish, edamame tofu and chicken soup, and the process of eating was full of memories of his hometown in Huizhou and his childhood dishes. "Every cuisine has its own taste memory, and everyone has their own nostalgia. "When an Anhui fellow goes to the restaurant to eat and feels relieved of his homesickness, it is also the happiest time for Lao Zeng.
Because of the fresh ingredients of the mountains and wilderness, the affordable price, and the simple dining environment, the ink emblem was quickly recognized by the majority of diners, and it was even difficult to find one when it was popular on weekends. Since the opening of the restaurant, it has topped the TOP1 of Dianping's Hui cuisine, the TOP1 of the stinky mandarin fish list, the TOP1 of the farmhouse cuisine list, and the TOP1 of the popularity list, and won the 2023 Golden Sycamore China Restaurant Guide Popular Restaurant and One-Star Restaurant.
In addition to ink and wash emblems, Lao Zeng also built the Chunfeng Teahouse and Chunfeng Canteen, and is committed to continuously expanding the "circle of friends" of Huizhou culture. "I don't have the idea of opening a chain in the near future, but I still want to grind the dishes and the team again, and through the integration with the teahouse, we will create a mountain courtyard where you can experience Hui cuisine at noon, rest and drink tea in the afternoon, and relax and have a supper at night. For the development of the restaurant, Lao Zeng has a clear goal, "I hope everyone can like to eat Hui cuisine." ”
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