Qianjiang Evening News Hourly News Reporter Xu Yuyang Huang Baoqing Text/Photo
If you have been in Hangzhou for more than 15 years and like to eat seafood hot pot, then you must know the harbor Macau Doulao, which is located on the first floor of the Overseas Chinese Hotel.
Since opening its doors in 2003, this shop has always been recognized by the gourmets as the ceiling of Hangzhou seafood hot pot, and at its peak, at the peak, you have to wait in line at two o'clock in the morning, and look at the luxury cars at the door.
At the beginning of the previous year, the seaport Macau Doulao suddenly went out of business. Many diners come to the backstage of Hangzhou foodies to inquire when they can reopen.
Recently we received news that this store is going to reopen in its original location, and the boss team has not changed, but the name has been changed to "Jufengyuan Seafood Hot Pot".
Why did it close two years ago?
Why did you change your name after reopening?
The day before the opening, Hangzhou foodies ran to the store to block the boss and chatted about the inside story.
A unique two-ended flower gum emperor soup base
100 pounds of ingredients boiled in a pot of soup base for eight hours
When we arrived, Mr. Zhu and his son Xiao Zhu were in the store with the staff to prepare for tomorrow's opening. From the perspective of tableware placement to the quality of the ingredients, one by one, it can be seen that the father and son have a heart for this store.
"The interview is not in a hurry, it is just a little bit of dinner, we are eating and talking, you will also try it first, whether the taste is still the same as before." In this way, before we could pull out our notebooks, we were invited to the table.
There is a saying that every time you come to Jufengyuan seafood hot pot, in addition to seafood, the most worrying thing is this soulful abalone wing soup base. It is said that there was once a wife of a rich and noble family, and whenever her husband returned from a business trip, she would pack a pot of soup and go home to comfort the returnees of the wind and dust servants.
After the reopening of the old shop, the choice of soup base was more. In addition to the classic abalone wing soup and the king roast chicken wing pot bottom, the newly launched two-end Pakistani flower glue king pot bottom completely captured me.
This yellow and splendid soup base alone has a big future - three years of Chen Jinhua ham, eight pounds of two-year butter old hen, mountain raised pork and soup bones, a total of more than 100 pounds of ingredients, can only boil out 8 to 10 pounds of soup, sit on the stove for 10 hours, without adding a drop of water in the middle, drink a mouthful of thick and silky, dripping are essence.
Speaking of the flower glue in the bottom of the pot, a small knowledge of popular science, the number of flower glue and abalone measurement method is the same, two flower glue weighs one pound, called two flower glue, three ends is three heavy one pound flower glue.
Ju Fengyuan's Pakistani flower glue emperor, half of the length and width are almost as thick as the adult's forearm, the boss is very intimate to consider that the flower glue is a bit large, so you can half half a point. As for the price, I can only say that it is a fair price that cannot be eaten in other homes. The flower glue and the bottom of the pot are served separately, and the foamed flower glue is cooked by the professional chef on the spot, and after changing the knife, the soup is first fishy in the barrel bone broth with onion and ginger, and then the golden broth is added. Directly on the GIF to feel the fat of the flower glue.
Guangdong chef Huang Ge, who has been in the industry for 18 years, also deliberately added "caviar" made of Italian black vinegar to the soup, so that it was just right to drink and freshen up, and the details were done ten times.
Honestly, with such a broth base, shabu will not be bad for anything. Not to mention the fully upgraded ingredients!
How can you not eat seafood when you come to Jufengyuan? For more than 20 years, Mr. Zhu has cooperated with six seafood suppliers, and the top fresh goods arrived every day, jufengyuan first picked a stubble, and then took it out for public sale.
Six or seven kinds of groupers of different values, Australian snow crabs that come across the ocean, rich Thai shrimp with thin arms... Abundance and frugality are chosen by people, and the king is at his disposal.
The melon seed spots that are difficult to find in Hangzhou can be eaten in Jufengyuan at a time. The best time to blanch the freshly slaughtered melon seed spots is 8-10 seconds.
Use chopsticks to gently pick up a piece of fish meat, roll up and down in the soup a few times, the fish meat becomes white and rolled up and quickly eaten, at this time the tenderness of the fish meat and the soft glutinous skin of the fish skin are just right, and the eyebrows are freshly dropped.
Australian flower dragon must remember to make three eats, half sashimi, half shabu-shabu, shrimp head and shrimp tail stew into rice porridge.
Looking at the rice porridge dyed golden by shrimp yellow, a bowl is enough to soothe the wind and dust.
By the way, although it is the main seafood, but Jufengyuan's beef is also remembered to order a try. Ju Fengyuan boutique beef emperor chooses M12 and beef sirloin, the aroma of the oil is really wonderful, the only drawback is probably expensive.
If you want to eat more economically, you can try to see the extreme grass cattle, which is quite cost-effective. If nothing else, just looking at the picture, I believe that few people can distinguish between the two.
In Jufengyuan, there is no need to worry about not being able to eat well, but to worry about choosing too many and picking eyes, so it will not come together.
Space is limited, but this chicken that doesn't seem to have a dime to do with seafood hot pot is definitely worth a special book. Hetian chicken has been raised freely under the Hainan Longan tree since childhood, often feeding on the fallen longan, and the entrance can eat the sweet fragrance of the longan if there is none, which is a proper order card for Jufengyuan seafood hot pot in the past 20 years since its opening.
Two years of sharpening the sword and reloading set off
Upgrade from environment to ingredients
In 1998, he opened Hangzhou's first Cantonese restaurant specializing in Yan Bao's wing belly, Jufengyuan Seafood Restaurant on Nanshan Road.
At that time, it was still popular to say "black words" when coming to the restaurant to eat, calling abalone chicken gizzards and shark fins as fans, which was probably a small fun between gourmets.
In 2003, he went down to the first floor of the Overseas Chinese Hotel and opened a seafood hot pot, so this time the hot pot restaurant reopened, strictly speaking, it can not be regarded as a name change, it should be re-used the original name.
"The lease expired at the beginning of 19 years, and I also felt that the previous Macau doulao environment style was too old, so I simply stopped business and made a big change." Mr. Zhu said that the reloading of seafood hot pot is almost always handled by his son, and the decoration plan alone has been polished for a year. The renovation then took a full year and was not reopened until October this year.
After the renovation, the restaurant opened 11 private rooms and 6 lobby seats. Each private room has its own toilet and tea table. The lobby seat is facing the West Lake window, and the C position of the proper landscape.
In addition to Hermès, the tables and chairs and tableware selected in the shop are all exclusively customized and costly. The table uses a new type of material imported from Germany, which can not only rotate, but also control the lifting height, and the cost of a piece is as high as 4w+. A table of utensils is almost 1w+.
Not only in terms of hardware, but also in the store' ingredients.
"Other people who have money like to buy a house and buy a watch, I like to search for Yan Bao's wing belly." Mr. Zhu has been going back and forth to treasure hunting for more than 20 years, from the common 4 Heads of South African SweetIn Abalone, 2 Heads of Pakistani Flower Glue Emperor to the priceless 1 head of Japanese Ji Pin Abalone, "As long as you want to eat, you can basically meet you in Jufengyuan." ”
Mr. Zhu said that this time the rent is still signed a long-term contract, "I opened a store, that is, I ran to the decades old store to open, those gusts of wind internet red shops are not interesting." ”
After the meal, I turned to look at the brightly lit door, and at that moment I felt that the Jufengyuan seafood hot pot by the West Lake was like a silent witness, witnessing the ups and downs of many people in the past 20 years.
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