City Express News In recent years, a large number of young people in Hangzhou have poured into the catering circle. "Post-80s" and "post-90s" catering entrepreneurs have long been commonplace, "post-95s" have become a new generation of catering people, such as SUSU Food Space, the boss is two post-95 beauty surnamed Su, so named "SUSU".
The old catering enterprises are also cultivating their own "second generation of meals", and the young treasurers have taken over the catering banner of their fathers.
Yang Zheng, the son of Yang Lida of Tonglefang, has been practicing catering management for many years under the guidance of his father; Jiang Chenxin, the son of Jiang Guolin of the Tibetan Fresh Workshop, has also begun to take charge of his father's catering enterprises; Zhu Haipin, the young manager of the Deming Hotel, has been in charge of the restaurant for some years; Zhang Jiachen, the younger son of Zhang Jinshun, chairman of the Xiyuan Cross-Lake Building Group, has opened the Sichuan page family's Daily materials; Shi Yugang, the young treasurer of huazhong City, and Jiang Hanlin, the young treasurer of Guanjiang Lou... Yahui Restaurant, which has been open on Jiangcheng Road for 39 years, has been taken over by grandchildren and granddaughters-in-law in May this year, becoming a veritable "three generations of meals".
Recently, Ma Mindong, the daughter of Yema Restaurant owner Ma Mindong, Ma Xiaohui after 95, also opened a trendy restaurant called "Hua Xiaobao", which is located in Building 12, Fengshan Shiyi Creative Park, No. 45 Broom Bay, Shangcheng District.
Big names and gourmets love to eat Ye Ma has won many food list awards
Ye Ma is a "legendary ingenuity small restaurant" in Hangzhou that is sought after by many celebrities, the earliest "old shop", with a total of only 150 square meters and three round tables upstairs and downstairs.
In the large-scale food humanistic documentary "Taste of Jiangnan", Ye Ma is regarded as a representative of authentic Zhejiang cuisine. General director Chen Jian'e is a Taiwanese foodie who has been shooting food documentaries for more than 30 years. Chen Jian'e said that Ye Ma is one of the most impressive restaurants he has been photographing in many years of food, "definitely in the top 3 restaurants I have eaten!" ”
Mr. Jin Yong's son, Zha Chuanqian, became fascinated by his family's cuisine, and often introduced gourmet friends from all over the world, "When you come to Hangzhou, you must go to Yema to try it!" The principal of Su Buqing School, a super diner, repeatedly called "like" for the dishes here.
Ye Ma's taste and reputation have made this restaurant win many awards in the food list - 2018 "Black Pearl" Restaurant; 2019, 2020, 2021 "Must Eat List"; 2019 "Asian Food Festival", Ye Ma, as the only representative of the ingenious Jianghu Restaurant, was selected as the "Top 10 Most Worth Visiting Hangzhou Cuisine Restaurants"...
In June 2020, CCTV's large-scale food documentary "Hometown to Taste" was broadcast in Hangzhou, and Yema was one of the five shooting restaurants in Hangzhou.
A literary girl who loves to draw and photograph
Ponies love to tinker with creative mash-ups
Ye Ma boss Lao Ma's daughter Xiao Ma, nicknamed Hui Hui, is a post-95 Virgo girl. "However, I don't have obsessive-compulsive disorder, I don't struggle, I may be a fake Virgo!" Hui Hui took a sip of the cocktail she had just concocted and smiled.
Hui Hui has "three major hobbies": painting, cute pets, and food, she likes to eat food and likes to make her own food. She studied accounting in college, and now she is working in catering, but she is really "an accountant who can't draw, not a good cook."
Hui Hui likes to "develop" some creative mix-and-match delicacies, such as the vinegar-frozen hairy crab in Hua Xiaobao's signature dish and the wine-brewed dumpling ice cream, all of which are her "inventions". Recently, she has begun to study photography again, hoping to photograph the delicious food she has made.
As a "literary girl" who does not jump, does not clubbing, and does not Sing K songs, Hui Hui can bartend, but she does not like and will not drink, "when learning to bartend, you can try to get drunk." ”
Although I don't like to drink alcohol, in HuaXiaobao, there are more than 20 kinds of wines such as craft beer, wine, sparkling wine, and whiskey, which can satisfy people who love wine.
Lao Ma helped his daughter develop Sichuan cuisine
"Accidentally" opened two stores in Chengdu
Ye Ma is making authentic Jiangnan cuisine, and now young people are more and more fond of eating spicy, as a trendy restaurant, Hua Xiaobao inevitably paired with several Sichuan dishes.
For these few Sichuan dishes, in the past three years, the old horse has flown thirty or forty trips to Sichuan.
Frequent trips to Sichuan, Lao Ma made an iron brother in Chengdu, and is also a fellow in the catering circle. They learned From Zhejiang cuisine and Sichuan cuisine, and interestingly, they also cooperated to open two stores in Chengdu , "Thrush" of Zhejiang and Sichuan cuisine fusion, and the business in Chengdu is very good.
Although Hua Xiaobao has not yet officially opened for business, and the soft opening is only recent, the fans have soared all the way, and there are many people who have come to eat by car. The following is a look at Hua Xiaobao's 8 signature dishes, which must be tried if you are interested.
Flower Xiaobao signature dish eight immortals across the sea
Diners who are familiar with Ye Ma know ye ma's most famous 5 signature dishes - "five golden flowers", hua Xiao Baoqing out of blue is better than blue, launched 8 signature dishes - "eight immortals across the sea".
Cooked drunken hairy crab & ten years flower carving drunken cooked shrimp
As an old Hangzhou, raw drunk is the strength of the old horse, this time the launch of the cooked drunken hairy crab and cooked drunk shrimp, from the wine, ingredients to the time of drunken production, the old horse has done a long time of research and development.
After dozens of attempts, the old horse finally selected ten years of Shaoxing flower carving original pulp wine, more than two or two Taihu lake female crabs, 20 or so one pound of giant river prawns, as wine and raw materials, made a very good taste of cooked drunken hairy crab and cooked drunken giant shrimp.
Boiling yellow croaker
Several of Hua Xiaobao's Sichuan dishes, from spices and spices, are all airlifted from Sichuan. This boiling yellow fish is an improved version of the old horse, using an ecological yellow fish of about one pound and two pounds in Zhoushan. Once, the old horse was in the Chengdu Iron Brothers Shop, just a few friends of sea fishing returned to Chengdu, bringing some "results" of sea fishing. The old horse was suddenly inspired, personally operated the knife, and used the yellow fish to make a boiling yellow fish for the anglers, and everyone ate it and praised it. This is the gold medal dish in Hua Xiaobao's shop now - fresh, tender, fragrant, hemp boiling yellow fish.
Drunken chicken
Drunken chicken is a must-have for the New Year in old Hangzhou, derived from the "drunkenness" of Shaoxing cuisine. In order to make this drunken chicken to the extreme, Lao Ma went to Shaoxing more than twenty times and got the "True Transmission" from a seventy-year-old mother.
Different from drunken crabs and drunken shrimp, the most suitable for making drunken chicken is ten years old rice wine; while chicken, Lao Ma uses Qingyuan chicken, which has the best taste and is most suitable for making drunken chicken.
Sichuan flavor dried sautéed eel silk
A finger thick yellow eel, boneless and cut strips, fried until golden brown, with Sichuan peppers, peppers, spices, spices and other self-made sauce, plus white jade mushrooms, dry sautéing, crispy on the outside and tender on the inside, fragrant, can be described as a wine artifact.
Vinegar frozen hairy crab
Crab bead jelly, the Japanese food is used in pine leaf crab. This is a creative dish of Hui Hui, who "went undercover" at a Japanese restaurant for a while and came back to change the Japanese crab bead jelly into the Hangzhou version of "vinegar frozen hairy crab". Taihu hairy crab, crab meat, crab yellow picked out, covered with Japanese white chrysanthemum vinegar and ginger made of vinegar jelly, fresh and refreshing.
Black truffle glutinous rice duck square
Nearly 3 catties of Jiangnan water duck, slaughtered and deboned; duck marinated for 2 hours, steamed for another 1 hour; local glutinous rice, steamed for 40 minutes; glutinous rice seasoned with green onions, sandwiched with duck meat, two layers of glutinous rice pressed, fried until golden brown on both sides; cushioned with rice dumpling leaves, with the fragrance of rice dumpling leaves.
Sake stuffed dumpling ice cream
Sake stuffed dumplings are a traditional snack in Hangzhou. And this wine-brewed dumpling ice cream, needless to say, is a creative dessert of Hui Hui. Sweet wine is made into juice, add light cream, make ice cream; add colorful glutinous rice balls, sprinkled with osmanthus flowers, a very Hangzhou characteristics of wine stuffed dumpling ice cream becomes. What do you think? Would you like to try it?