"Old Brand, New Vitality"
In order to show the new style, new look, humanistic customs and customs of Conghua City, and create a new Conghua city atmosphere of happiness, warmth, livability, business and tourism, the Conghua District Financial Media Center organized interviews to enter the five towns and three streets, and launched a new series of programs "Old Brands, New Vitality".
The program focuses on the old Conghua brand store, showing the human fireworks hidden in the old store in an all-round way, and how to innovate in inheritance; Explore the stories of people and old brands, and how to be the time guardians of old brands, so as to promote Conghua consumption and publicity, and help Conghua high-quality economic development.
The first episode
Ah Er Liang Soup: Finding the Soul of Cantonese Cuisine in a Pot of Soup
Tonight on the Conghua Radio and Television Station Comprehensive Channel,
The WeChat public account "Guangzhou Conghua Release" premiered.
A second beautiful soup
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When night falls, the lights come on, and the restaurants in the urban area of Conghuajiekou begin to be lively. And the old shop "Ah Erliang Soup" on Yuxin Road, which is well known to the neighbors, also ushered in the busiest time of the day.
In the back kitchen of Ah Erliang Soup, the stove is in full swing, and the beautiful soup in the rows of casserole soup pots on the stove makes a whirring sound, and the room is like a cloud. This pot of soup has been boiling at the corner of the street for 26 years. Ah Er Liang Tang was founded in March 1998, and moved from Zhongtian Road to Yuxin Road in 2008, with a total area of more than 1,000 square meters. Over the past 26 years, it has adhered to traditional skills, insisted on quality and taste, and interpreted the classic Cantonese cuisine culture with a well-boiled soup.
In the Ah Erliang Tang Honor Wall, the author saw a variety of certification plaques hanging on the wall very eye-catching: the "Assured Consumption Store" issued by the Guangzhou Municipal Consumer Council, the "Top Ten Catering Enterprises" issued by the Conghua District Government, and the "First Conghua Old Brand" issued by the Guangzhou Time-honored Brand Association. Zuo Weijun, general manager of Guangzhou A Er Liang Tang Catering Co., Ltd., said that their purpose is to "drink A Er Liang Tang to make you healthier".
Delicious and healthy
"Slow boiling" and "raw rolling" are suitable
"The soup we make is made with authentic and fresh raw materials, such as Conghua's local free-range chicken, which is simmered for 3 hours with medicinal herbs to bring out the essence of the soup. We generally only cook 70 pots of soup a day, and control the quantity to ensure the quality of the soup. Chef Fu Zhiping, the chef of Ah Erliang soup, said. As usual, he put fresh chicken pieces, poria cocos and other edible herbs into the casserole, added boiling water, and put them on the stove to boil. Three hours later, the fragrant local poria chicken soup was baked. Fu Zhiping used to be an apprentice in a restaurant in Hot Spring Town, and he came here in 2000 at the beginning of the opening of Ah Erliang Soup, and has been doing it for more than 20 years.
"It is better to eat without meat than without soup", this sentence fully sums up the importance of soup in Cantonese food culture. However, some gout patients report that the high purine content of the soup ingredients may lead to gout attacks after enjoying the delicious soup. How to ensure the deliciousness of the soup, but also stay away from high purines and gout? For this reason, Ah Erliang soup has specially launched raw boiling soup, which tries to choose meat with less fat content when boiling raw boiling soup, and reduces the use of seasonings such as salt, so that the boiling time is controlled to about 45 minutes, so that gout patients can enjoy healthy and delicious.
Network empowerment
Old restaurants are given a new lease of life
The continuous penetration and empowerment of the Internet in the catering industry has brought opportunities to time-honored catering brands. In order to open up the market and capture young users with more diversified tastes, Aerliang Soup, driven by new consumption, is no longer conformist and adapts to the Internet ecology with digital upgrades. "As a time-honored restaurant, we need to 'accelerate the breakthrough' and expand new consumer groups." According to Zuo Weijun, previously, Ah Er Liangtang carried out the activity of "Shoot Douyin and Win Big Gifts", building a bridge with consumers through Douyin e-commerce, striving to deepen the influence of time-honored brands, attract the attention of consumers, seize the opportunity of the digital economy, and help the new development of time-honored brands.
Over the years, Ah Erliang soup has conformed to the law of nourishing yang in spring and summer, and nourishing yin in autumn and winter, according to the principle of "dispelling dampness in spring, dispersing fire in summer, moistening dryness in autumn, and tonifying in winter", regularly inviting traditional Chinese medicine practitioners to study together, and launching various health functional soups in different seasons, which are quite popular with diners. Ah Er Liang Tang also held a free soup tasting activity, inviting neighbors to come over to "try the soup", and constantly innovate and improve the ingredients and styles of the soup based on their opinions, so that a pot of beautiful soup can conquer the taste buds of diners.
"Our business philosophy is to operate with integrity and abide by laws and regulations." In order to gain a long-term foothold in the changes of the market and fierce competition, we must have a good reputation, launch healthy and environmentally friendly green food, so that consumers can eat happily and eat at ease. The Left Guards have always believed so, and they have maintained it to this day.
Channel airtime
Premiere:
Saturday, May 11 at 19:30
Rebroadcast:
Sunday, May 12 07:40 12:05
Text: Zhuo Xiaolin, Zhu Yan
Photo: Yu Wai-man, Chan Yu-yu
Video: Kwong Yuhao
Editor: Mo Jingxian
Preliminary review: Liu Fang
Review: Wang Ruijun