Xi'an, the ancient capital of the Thirteen dynasties
It has always been the northwestern land
The dining powerhouse
With the continuous prosperity of tourism
Shaanxi restaurants have also risen rapidly
However the restaurant deals in traditional cuisine
Most can't get rid of the "old school"
Labels such as "stale form"
It is difficult to gain the favor of young diners
Among the many Shaanxi restaurants in Xi'an
"Drunken Chang'an" can be said
The best example of the combination of tradition and modernity
Founder Zheng Jianjun
While adhering to traditional craftsmanship
Actively innovate and change
Bring old-school Shaanxi cuisine back to life
Also "drunken Chang'an" was made
Travel to Xi'an must go to punch the clock
Popular influencer shop
How traditional famous dishes are innovative
To attract more young diners?
Behind the success of "Drunken Chang'an"
And what are the unique business secrets?
With the continuous prosperity of tourism, Shaanxi restaurants have risen rapidly, but almost all of them sell dishes such as gourd chicken, syrup water fish, oil noodles, water basin lamb and so on. Although traditional craftsmanship condenses the essence of Chinese food, it is difficult to make a difference and gain an advantage in fierce competition. Is it really difficult for Shaanxi cuisine to get rid of labels such as "old-school production", "outdated form", "lack of interaction" and so on? Not always, Zheng Jianjun, the founder of "Drunken Chang'an", successfully broke the situation and found a balance between "keeping the way" and "out of place", making this old craft catering brand counterattack into "net red".
The second store of "Drunken Chang'an" opened in the Gulou business district. Covering an area of about 4,000 square meters, the antique door is very eye-catching
At 5 p.m. on weekdays, the store's scattered counters are fully occupied
Zheng Jianjun was born in China's time-honored "Defa Chang", in 1991, after he entered the enterprise, he worked all the way from a small worker to a deputy general manager, and nearly half of his life's professional enthusiasm was sprinkled there. On the way to learn to cook, Master's teaching Zheng Jianjun has always been kept in mind, especially the phrase "if you want to make a good dish, you have to serve it carefully", such as "gourd chicken", when steaming, the tail opening should be facing upwards, the container and the chicken belly should be filled with soup, and some pork belly slices and stick bones should be placed, so that the chicken can fully absorb the fat oil and gum that penetrate the two, the taste is more lubricated, protecting it from the meat quality when it is fried at high temperature in the next step, and at the same time, it is necessary to put in a little corn cob to enhance the sweetness; if the steamed gourd chicken cannot be sold out on the same day, It is necessary to pick up the points one by one into the plastic bag, fill the original soup and seal the refrigeration, continuous soaking can make the chicken more flavorful; before frying, the chicken should be put into the steaming box to heat up, and the eyes need to be punctured, so as not to splash hot oil and hurt people, and at the same time, the chest is pulled open, which is convenient for the bones to be fried.
Make net red Shaanxi cuisine
Lead the trend to popularity
The practitioners of the old brand have a dedication to tradition, but they often stick to the unchanged business ideas for many years, and gradually are divided by the new catering people to divide more and more market share. "Go out, maybe you can break out of a new road with your old craftsmanship." Under the support of this idea, Zheng Jianjun left the Defa chief who had worked for 23 years, chose a plaque engraved on the door with "Drunken Chang'an", and began his own entrepreneurial road.
Zheng Jianjun: Presenting the taste of traditional Shaanxi cuisine is the fundamental concept of "drunken Chang'an", and today's young people are not interested in them, not because the taste of the dishes is not good, but because there are problems in the expression and communication of the store. What we have to do is to find the best combination of tradition and modernity to attract young guests to the door.
Miaobi raw flowers and clothes and hairy belly are the most representative internet celebrity dishes in the initial stage of drunken Chang'an
Show off the overlord elbow
This elbow is one of the signatures of "Drunken Chang'an", which can sell nearly 80 servings a day, the skin is sticky, the juice is rich, with a light wine aroma, the entrance is not greasy, and its production secret has four points: roast meat mat chicken and duck rack, three kinds of wine to replenish the mellow aroma, fire conversion simmering, potato edge bright color.
Batch prefabrication:
1. Flared skin: 10 pork knuckles weighing about 1000 grams are burned until scorched black, soaked in warm water for 1 hour until the "charred skin" becomes soft, scraped and washed.
2. Blanch: Add shallots, pat ginger, peppercorns, cooking wine, keep the elbows boiling for 30 minutes, rinse with cold water, drain and smear a layer of honey on the surface, fry in 60% hot oil until colored, and drain the oil.
3. Boiling red sauce: boil the pot into the bottom oil to 50% heat, put 4 star anise, 2 grass fruits, cumin 8 grams, tangerine peel 8 grams, fragrant leaves 10 grams, mountain parsley 20 grams, peppercorns 20 grams, green onion 60 grams, ginger slices 60 grams of fried incense, pour in 14 kg of water, 6 bottles of beer, 500 grams of cooking wine, add 700 grams of mash juice, 300 grams of tender sugar, 150 grams of Gangshun brand abalone juice, 120 grams of soy sauce, 60 grams of chicken essence, 40 grams of salt and stir well.
4. Burn, simmer, simmer: chicken rack, duck rack each two pairs of water drained, pad at the bottom of the bucket, the top yard into the elbow, pour red sauce immersion raw materials, boil on high heat and then turn to medium heat for 40 minutes, cover and simmer for 1.5 hours, turn off the heat and simmer for another 30 minutes.
Add braised sauce to the elbows and cook them by boiling, simmering and simmering
5. Wash the small potatoes, steam and peel them.
Cooking process:
1. Take one elbow into the steaming box to heat it up, put it on the pre-baked pot rice; 8 small potatoes are fried in 60% hot oil until a hard shell is formed on the surface, and drain the oil for later.
The rice is baked in a sand pot
2. After draining 200 grams of the original soup, put it into the pot, add small potatoes and cook for 2 minutes, add the appropriate amount of salt, dark soy sauce, thinly slice the mustard, drizzle the oil, pour it on the elbow, sprinkle 10 grams of chopped chives to go to the dish.
Elbows are placed on top and poured into the thickened stock soup and small potatoes
Technical key:
When burning the elbow, the purpose of the pad skeleton is twofold: one is to freshen up, and the other is to prevent the elbow from sticking to the pan.
q: Boil the elbow in water for 30 minutes, is the rest of the soup still useful?
a: After skimming and draining the soup, we directly mix it into the second soup for making dishes such as "Luoyang tofu broth cabbage" and "braised three fresh".
Chang'an Brewery
Brew is a special dish of Shaanxi region, known as the ancient version of the "ham sausage", the two are very similar in image and raw materials, because of the popularity of the TV series "That Year the Flowers Bloom and the Moon is Round", this dish has also begun to be well known by gourmets in other provinces.
In the traditional practice, the stuffing takes the pork front leg meat as the main raw material, adds eggs, steamed bun residue, etc. and mixes well to season and rolls into the egg skin to steam, and the chef of "Drunken Chang'an" improves on this basis: there are three kinds of minced meat when filling, and ham sausage is added, which is moist and fragrant; the auxiliary ingredients are added with lotus root, shiitake mushrooms, and sweet beans, which enrich the edibleness and make the dishes crisp.
1. Mixing the filling: 4000 grams of minced pork belly, 1000 grams of minced pork belly, 1000 grams of minced chicken breast, 2 pieces of crushed beautiful brand ham sausages put into the basin together and stir well, pour 800 grams of onion and ginger water into the basin and stir for 10 minutes, add 300 grams of eggs, 800 grams of steamed bread residue, 100 grams of salt, 30 grams of chicken powder, 20 grams of white pepper powder, 20 grams of thirteen spices, continue to stir for 10 minutes, add 800 grams of lotus silk, 300 grams of diced shiitake mushrooms, and 200 grams of sweet beans.
2. Make stuffing: Beat the eggs, add a little salt and white pepper to taste, and put them into the pot to form egg skins. Brush each egg skin with a thin layer of paste, put 200 grams of filling and spread well, wrap into a roll, put it on a tray and steam for 20 minutes, then remove and let cool.
Take 200 grams of brew and change it into a slice, put it on a plate with a bowl of chutney and spicy sauce to go.
To make a chutney:
1. Put 250 grams of minced garlic, 100 grams of fine chili noodles, 50 grams of salt, and 3 grams of thirteen spices into a bowl.
2. Put 400 grams of rapeseed oil into the pot and burn until there is no peculiar smell, let it dry until it is 60% hot and then pour it into the bowl to simmer out the aroma, at this time the minced garlic is eight ripe, pour in 480 grams of vinegar, 160 grams of light soy sauce, 50 grams of home music sour and spicy fresh sauce and mix well.
1. When mixing the filling, the purpose is to reduce costs, it must be broken to destroy the internal fibers, and the taste will not be woody after cooking.
2. The steamed bun used in the filling should be placed at room temperature overnight, and it can be broken off and rubbed against each other to form a crumb.
3. Brush the layer of paste on the egg skin, which can firmly stick the meat filling and prevent the separation of eggs and meat after steaming.