<h1>
</h1>
In Changsha, there is such a saying that is widely circulated, "Yang Yuxing's noodles, the ducks of Qifeng Pavilion, and the buns of Deyuan are really good." Yang Yuxing and Deyuan we all know that shops are blooming everywhere. However, the "Hunan time-honored brand" Qifeng Pavilion, founded in 1937, has a bad fate and has undergone several changes.
Nowadays, this legendary old shop has re-emerged, but is its main Hunan cuisine still that flavor? Let's look for this long-lost old taste together.
Qifeng Court Restaurant
address:
Tianxin District Chengnan West Road No. 28 Zhongyu Rongcheng 3rd floor
Per capita: 70 rmb
Tel:0731-82220818
Time: 11:00-14:00 16:30-20:30
Qifeng Pavilion is a traditional Hunan dish in Changsha, and it is also a place where many Changsha people often eat feasts when they are young. This legendary old shop was destroyed during the War of Resistance Against Japan, and after countless relocations, it once shook Changsha with the unique name of "one duck and four eats".
At the first sight of Qifeng Pavilion, it is located on the side of Changsha Bank and looks very low-key. After taking the elevator to enter the third floor, I found that the space was very spacious. The hall of several hundred square meters is suitable for banquets, and there are private rooms and private seats, and it is also good for family reunions or banquets.
@ Leaf: Chinese-style decoration is more old-fashioned, not the tone that young people like, but the father's generation will like it when they come here, or the flavor of the old Changsha restaurant before.
The decoration here is more of a return to basics. There is not much embellishment, it even looks a little old-fashioned and outdated, but it is not supported by appearance after all, or depends on the dishes.
The best duck in old Changsha
What you must eat when you come to Qifeng Pavilion is duck. The duck of QifengGe is famous, in addition to being roasted duck in the hanging oven, but also because of the way it eats four ducks, which is still very rare today.
One eats pancake wrapped in duck skin, two eat small fried duck meat, three eat duck bone cabbage soup, and four eat duck oil scrambled eggs. Even the famous painter Qi Baishi was obsessed with this and once came to Qifeng Pavilion to eat duck.
The most essence of one duck and four eats is the "pancake wrapped duck slice", that is, the slice of skin duck, which is a must order at almost every table. The sliced duck eats duck skin, and the amber appearance looks very tempting. But for people who don't eat skin and meat, it is still a bit difficult to get off the chopsticks.
In fact, if you pick up a slice and turn it on the back, you will find that the fat on the duck skin has been sliced away, and you can eat it with confidence.
The sliced duck is a test of the master's knife work, the duck skin should be thin, without subcutaneous fat, and the taste is good. Qifengge's sliced duck is very thin, roasted crispy, and completely non-greasy in the mouth. Unfortunately, the chef is not sliced in person, otherwise he can appreciate the exquisite craftsmanship of the master chef, which is definitely an art.
In addition to being eaten directly, there are also small plates next to them with scallions, sauces and dough cakes, which is the correct way to open the Qifengge roast duck!
The crust is very thin and soft, and the green onions are made of very watery shallot white, and the sauce is similar to the sweet noodle sauce in Beijing. Several are eaten in rolls, rich in layers, especially the crispy duck skin, which has a special greasy aroma that spreads out in the mouth. Dare to pack tickets, it is still the best duck in Changsha!
In addition to the famous roast duck, Qifeng Pavilion is more identity: Hunan Cuisine Restaurant. Compared with today's fashionable Hunan vegetables heavy oil and spicy heavy seasoning, Qifeng Pavilion is more of heavy fire and knife work.
At present, QifengGe is in charge of the kitchen, which is the disciple of the famous Hunan cuisine master Wang Moquan, and has been making Hunan cuisine for more than ten years. Therefore, the master is still the previous master, and the practice is also the previous practice. These classic Hunan dishes, which exist in memory, still have the taste of childhood.
There are classic Hunan dishes in memory
Bean spicy shaved salted fish
If you talk about Hunan cuisine and non-Hunan pot friends, you will find that everyone's first impression of Hunan cuisine is often chopped pepper fish head. Chopped pepper fish head is of course delicious, but the more common home-cooked method in Hunan is probably planed salt fish.
The so-called shaved salt fish, the soul step is to use a lot of salt to marinate. This practice comes from the era when there was no refrigerator preservation, and it is said that this must call the wisdom of our Hunan people.
This salted fish is marinated and steamed, and the soup has no oil, which is refreshing. The fish itself is well marinated and not very salty. After being marinated, the moisture in the fish also flows out, and the fish is poked open with chopsticks, the meat is firm, and it is eaten with tempeh and pepper soup.
Old Changsha family portrait
And this family portrait, as a dish often eaten by Hunan people Chinese New Year's Eve meals, means reunion. Dig a spoonful and it contains cuttlefish, fried meat balls, fried meat skin, hair meat, shiitake mushrooms, fungus, fresh bamboo shoot slices... There are no less than eight ingredients up and down, full of a large bowl, and each ingredient has its own exquisiteness.
Cuttlefish should be sent with alkaline water for two whole days, and the amount of alkali comes from the master's precise control of the ingredients to ensure that the cuttlefish is soft and full of elasticity. Meat balls need to be fried in advance, and as for the meat and fried meat skin, it is now very rare in Changsha.
The meat in the family portrait was very delicious. The fresh meat is wrapped in eggs and flour and fried, down into the soup, the outside is crispy, the meat inside is soft and fluffy, and when you bite it, in addition to the fresh flavor, there is also the taste of the childhood.
In addition, after the fried meat skin is fried, the whole is expanded, and the grease inside is drained, leaving only the gelatinous, which is a completely different taste than usual: strong, crisp, and chewy.
Roasted pork with bean shoots
Bean shoot roast meat is also one of the signatures of Qifeng Pavilion. Although this dish is everywhere, if it is delicious, it is absolutely super skilled.
Meat is not much, the highlight is the bean shoots, each piece of bean shoots absorbs the umami taste of gravy, meat and bean flavor in the mouth intertwined, and the more to the bottom of the bowl, the stronger the taste. Braised pork is the softest in the hearts of the people, and it is almost carnal.
Sour and spicy sea cucumber
Eat big fish and big meat, there is not too much seafood. The method of sea cucumber is also full of Xiangpai, there are three kinds of red simmering, sour and spicy, green pepper, we chose a more appetizing sour and spicy method.
Wild plum ginseng, produced in distant Australia, is large and full of taste, which shows the requirements of Qifeng Pavilion for ingredients.
The sea cucumber is soft and sticky, sour and spicy, and even the ingredients underneath are delicious. Minced peppers, diced radish, garlic, ginger, yellow peppers, and even the most tender part of the diced shiitake mushrooms and bamboo shoots, "magnolia dice", the ingredients alone can make a bowl of rice.
Honeycomb corn
Honeycomb corn swept Changsha many years ago, but because of the complexity of the workmanship, there are not many places in Changsha where you can eat this classic dish, and Qifengge has been insisting on making this old dish.
As soon as I saw such a large plate, I couldn't take my eyes off it. One is that it is indeed big enough! The second is the golden color! While thinking it is a work of art, countless times I have made up my mind about how the chef makes it in order to maintain such a complete circle!
The freshly baked honeycomb corn was still hot, creaky and creaky, sweet and crispy. But after all, it is fried, eating too much will still be greasy, suitable for relatives and friends when there are many, each person a piece of super flavor.
A unique dish
In Qifeng Pavilion, you can open the menu and you can find that there are more than 70 kinds of classic Hunan dishes. The shop owner is full of confidence: only the Hunan dishes you can say, most of us can make.
In addition to the regular pork knuckles with chili peppers and stir-fried chicken with old ginger, there are also some strange dishes in the shop, which are actually old Hunan dishes that are almost reduced to a masterpiece. For example, Shimizu waist flower and hair silk cow louver, because they went late and did not eat, but the practice is indeed worth mentioning.
The loin flowers are removed cleanly and specially treated to leave no smell. The key to this dish is the boiling of water, which is too short to be blanched, and the fishy smell of the waist flower cannot be exhausted; too long, the tenderness of the waist flower disappears and becomes old. Time and heat should be accurately grasped.
When served, the cut loin flowers are placed in a large transparent glass bowl, and a slice is picked up and then dipped in another sauce. It seems that the soup is not watery, but it is actually tender, crisp, refreshing, and smooth, and it is a pure taste to eat in the mouth.
Hair Silk Cow Louver This dish is eaten by knife work and fire. Take the most essential part of the rough beef blind leaf, cut each one as fine as a hair, but the juice will not flow out, and when eaten into the mouth, the juice will penetrate from the "silk" into the mouth - sour, spicy, salty, fresh four flavors overflow, the taste is crisp.
Qifeng Pavilion also has many classic dishes, we will no longer be wordy, directly on the picture.
Three fresh pots: The crispy pan is placed on the plate, and the squid fillets, shiitake mushrooms, and winter shoots are poured on the pot to make a nourishing sound.
Sour and spicy hoof tendons: Beef tendons maintain the taste of strong elastic teeth, and at the same time, they will never jam the teeth.
Vegetarian dishes are recommended for boiled amaranth with peeled eggs. In the summer, it is the time to eat amaranth, tender amaranth that is watery, and you can feel the tenderness of the "meow" breaking in the mouth when you take a bite. Boiled with peeled eggs, it is so refreshing and tender that it is perfect for summer!