Recall Taiyuan Old Hotel No. 14: Foreign Trade Restaurant

After the autumn weather is the same day by day, these two days morning and evening out, has obviously felt a little cool, changed into long sleeves, it seems that after the National Day, it is time to go to Hainan to work. When I went to Hainan, I couldn't eat authentic Shanxi noodles, so I still quickly recalled my memories and wrote something to talk about to masturbate.

In the previous paragraph, I wrote an article about the popularity of eating noodles in Taiyuan in the morning. In fact, since the 1990s, Taiyuan has three major brine noodles are more famous, one is the Pingyang Road Yangjiapu Farmers' Coarse Grain Museum, his family's characteristics are the southern suburbs of people running a business to eat brine noodles and oil cakes, as well as cornmeal boiled knots, red noodles and so on, the façade is not large, but come to eat are driving luxury cars, holding big brother bosses. Moreover, the driving role of his family is obvious, Taiyuan City quickly opened a piece of coarse grain restaurant, originally opened in Qinxian Street, and later moved to The Ermao Coarse Grain Collection on Taoyuan South Road, and now the Prodigal Son Coarse Grain House in Wuyi Square, etc., are all apprentices of the Yangjiabao Coarse Grain Museum at that time.

The second is Yongxing playing brine noodles. It was originally opened at the intersection of Pingyang Road and Wangcun South Street, and later opened to the mouth of Wenyuan Lane on Taoyuan South Road. The lady boss combs a short hair, slim and lean, and when there are many people in the noon and evening meals, she directs the dispatch, serves on it, extremely calmly, his braised meat is fat and not greasy, and the big bones are also brine. Later, it was moved to the south of the Taonan Provincial Traffic Police Corps, and I went to that shop once in the first four or five years, and the taste was much worse, the noodles were not very strong, the brine was so salty that it was going to die, and the lady boss was gone. Checked the Beauty Group, and now Yongxing noodles have moved to the west lane of Pingyang Road, and then taste it another day, after all, it is also an old shop for more than 20 years.

The third is the brine noodles of the foreign trade restaurant on Taoyuan North Road. Foreign trade restaurant is the best business restaurant in Taoyuan North Road that year, his family's brine is more exquisite, braised meat, rotten bamboo, fungus, shiitake mushrooms, sea rice and other ingredients, but the noodle bowl is relatively small, must be accompanied by a small bowl of yellow stewed ribs or yellow braised balls to eat, chef Wang Tiger chef clothes snow white, every day staring at the restaurant, often and diners to seek advice on the meal, very responsible. South of the Hongfang restaurant is a 2-story restaurant, in addition to selling stir-fried vegetables, his family lard pancakes, vegetarian fried river noodles are not bad, the two hotels are full every day, directly driving the business of the provincial party committee guest house bauhinia restaurant across the road (the provincial party committee guest house sign is named Hu Fuguo, which is still there). Soon his family also introduced Beijing Nengrenju shabu mutton, this restaurant is like the first foreign shabu mutton chain restaurant in Taiyuan, lamb snacks, etc. are directly sent from Inner Mongolia, Beijing headquarters sent a Zigong beauty Tang manager responsible for keeping an eye on the shop, this woman's hair is extremely beautiful, hair is longer than the knee, black and bright, fat breasts, bright eyes, white and plump, looks very similar to Yang Yuhuan, for a time there are many conspirators, I don't know who is in charge in the end?

After the foreign trade restaurant was red for a while, it was closed because of the demolition of the road. I thought I couldn't see the Wang Tiger Brothers, but one day, my friend Shui Xiguan Food God invited me to dinner at the Taoyuan Yixiang Mountain Right Taste Hotel, and found that he opened this restaurant and became the owner himself. Haha, we both talked about wine and talked, only to learn that he was the apprentice of The Jin cuisine master Fang Mingsuo, the big name Wang Xiaohu, he said that he dropped out of school when he was a teenager, loved fishing, and wanted to wander the rivers and lakes and travel around the world. In 1983, thanks to the enlightenment of Master Fang Mingsuo, he did not go astray. After that, he apprenticed at the Lakeside Hotel, where he studied under Fang Mingsuo, Sun Zhuzi and other masters. Due to the strict requirements of the master, coupled with his natural love of this craft, he did his best to get the master's true inheritance and cook a good dish. Later, because the Lakeside Hotel was a state-owned hotel, the burden was heavy and the business was sluggish, so he went to the sea to join the foreign trade restaurant Wang Li's boss and was deeply reused. The foreign trade restaurant was very prosperous at that time, and it had a lot to do with his dedication. His famous dishes such as garlic elbows, mushrooms with oily meat, scallions roasted mushrooms, and tomato stewed fresh mushrooms are all famous. Tiger has a high talent for learning vegetables, a few years ago, he often fished with the brother of shuixiguan food god brother in Jiangsu and Zhejiang, and asked for dishes in several famous shops in Jiangnan, such as "Wuxi Sanfeng Bridge", "The First Floor of Huai'an", "Hangzhou ZhiweiGuan", "Yangzhou Golden Belt Wai" and other famous shops. He did not want to return to Taiyuan, he was able to put the original of famous dishes such as "crisp eel", "soft pocket long fish", "kaiyang pu shoots", "honey juice fire party", "pickled duc fresh" and so on, and copied it in a similar way, and the most amazing thing was that he actually used Taiyuan tofu dried to make a "chicken boiled dry silk", which was no inferior to yangzhou Yechun Tea Society. Tiger also told me that he was awarded the title of Master of Jin Cuisine at the Chinese Cooking Competition held in Fenyang not long ago, and the Shanxi Evening News also published a relevant introduction, and I warmly congratulated him with a pot for twenty years.

Last year I went to Wenzhou for a walk, a local friend borrowed a steamship to ask me to fish in the sea, we caught a 2 pounds of 2 double wild yellow fish, and a sea bass weighing more than 30 pounds, when the boat boss wanted to use 10,000 yuan to collect this yellow fish, I refused. Fill the fish in a chilled box and quickly take it back to Taiyuan by plane. Asked the tiger to make seven or eight dishes, opened a bottle of 30 years of tower flower carving, is in the middle of the wine, the tiger brothers are slightly sad, toasted me a glass of wine, said that this may be the last meal made for us, this small restaurant is going to be demolished for planning reasons. I asked him if he had chosen the address? He said that the rent is expensive now, there is no suitable place, when writing this article, I asked about the situation of the tiger brother of shuixiguan food god, the result is that the store has not yet opened, I wish the tiger brothers as soon as possible to choose the site and open as soon as possible.

With the development of the city, like this kind of small restaurant full of flavor is less and less, think of the year about two or three old friends red face confidant before marriage friends came to climb the right side of the mountain full of vines and roses, choose a secluded place to sit down, order a hot roast meatball copper hot pot, fry an authentic sea cucumber over the oil meat, and then a non-washed shredded potato, and finally use the fat intestines to fry the river fishing noodles, look at the slim bamboo shoots outside the window and tick through the vines of the rain. Filled with a cup of old bamboo leaf green, and friends and confidants slowly chatted about the red dust of youth, gathering and parting, is not also sad? Exhilaration?