The characteristic of Sichuan cuisine authentic Rong Paradise is to absorb the advantages of national cuisine, maintain the unique flavor of Sichuan cuisine, his founder is called Lan Guangjian, there are poems as evidenced by "cure blisters more than tens of millions of people, Sichuan flavor when Tui Lan Guangjian." "
In 1912 (the first year of the Republic of China), Rongyuan Park was opened until 1948, when prices rose and it was closed. In the early years, it was jointly organized by Qi Lezhai of Zhengxing Garden and Sanlan Shi (Guangjian, Guangrong, Guangbi). This Zhengxing Garden was opened by Guan Zhengxing, specializing in the business of the upper-class dignitaries and dignitaries, the chefs gathered, and the Lan family brothers started from apprentices, and even had to learn the skills of passing the tendons.
At the beginning of the Republic of China, the Manchus lost their power, zhengxingyuan collapsed, the Lan family brothers found their own way out, Master Qi came out of the three hundred oceans to do the foundation, and the three brothers contributed to open in Huguangguan. For the outsourcing banquet is the main business, each performing its duties, Lan Guangjian gradually improved on the table seats, catering to the market, in 1918, the celebration banquet of Xiong Kewu, commander-in-chief of the Sichuan Jingguo Army, was hosted by Rong Paradise, customized shark fin seats 100 tables, flowing water seats will not be easy to master, Lan Guangjian has a good schedule, everyone eats comfortably, Xiong Overseer rewards, rongyuan takes good care of Rongyuan, Rongyuan expands to Buhou Street, and sets up seats in the store.
From 1920 to the 1930s, Chengdu government and business families believed that it was better to set up a table at home than to leave it at a restaurant. The three tables in RongYuan Park are popular. By 1933, funded by Li Qixiang, commander-in-chief of the Sichuan Border Defense Army, and designed by Shuhua Company, sixteen restaurants with a scale of nearly 100 tables were built and leased to Rongyuan. The layout uses Shanghai printed tablecloths, glass panels, leather sofas, Jingdezhen custom tableware, ivory chopsticks, and quarterly replacement of celebrity calligraphy and paintings, and the environment is extremely step-by-step.
In 1934, he made a dish of elephant trunk for Liu Xiang's division commander, and his craftsmanship was even more famous. During the War of Resistance Against Japanese Aggression, The British Tank Commander Han Ke and the Flying Tigers Chennault were also guests. After the War of Resistance Against Japanese Aggression, Du Yuesheng hoped that Rong Paradise would move to the big world of Shanghai, but the Lan family refused. RongYuan's dishes are integrated into various strains such as Guangdong raw slice hot pot, Jiangsu and Zhejiang drunken crab, down vegetable vinegar slippery fish, southern duck, all changed to Sichuan cuisine. Luohan cuisine, eight treasure pot steaming, hui scratch Han is also a modified Sichuan cuisine. Suitable for xiajiang people, pepper chicken, and western dishes are used in large quantities, curry chicken is changed to mushroom pigeon eggs, turkey is changed to roast chicken and so on. In 1980, the catering company changed the Hongqi Restaurant in Luoma City to Rongyuan Park, and later went to New York to open a store, the name of which was written by Mr. Li Banli.
Written by Pu Fan of the Song Dynasty
Editing/Jinglin
Produced by Chengdu Huanyide Culture