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The descendants of the Lan family gathered in Song Yunze: I did not expect that the quality of Rongpai Sichuan cuisine was still in——
"I hope that the descendants of Rong Paradise can be reunited"
Sichuan online news (reporter Zhang Hongxia) for several consecutive days, doctor Yang Jian is collecting information about the founder of modern Sichuan cuisine, Blu Jian, and its founding of RongYuan, as a descendant of the Lan family, she feels that the revitalization of Rongpai Sichuan cuisine has now seen the dawn.
On October 7th, she and more than ten descendants of the Lan family gathered in Song Yunze, a newly opened Sichuan restaurant in Chengdu Liulichang, which is the new version of "Rong Paradise" opened by Wang Development, the second generation of Rongpai Sichuan cuisine, the elder chinese Sichuan cuisine master Wang Development and the third generation, senior Chinese Sichuan cuisine master Zhang Yuanfu, bringing back the Rongpai Sichuan cuisine package that has long been hidden in the rivers and lakes back to Chengdu people. "I really didn't expect that after more than ten years, I could still eat authentic Rongpai Sichuan cuisine, the quality is still there, and the taste has not changed!" The people after the Lan clan sighed excitedly, and they expressed their willingness to do some work within their ability for the original Qingyuan of Sichuan cuisine.
The descendants of the Lan clan re-"meet" with the memories of Rongpai Sichuan cuisine in Songyunze to photograph the east
Proactive contact
The descendants of the Lan clan met with the descendants of the Rong Sect
The words of thanks were said and said, and the touched big hands shook and shook, as if they were long-lost relatives, and the party on the 7th was not willing to disperse until late at night. Coming is one of the founders of Rong Park, the descendants of the Lan Guangrong family, the second brother of Blu-ray Jian, they are already the grandchildren of the Lan family, the older one has retired, and none of the more than ten people is engaged in the catering industry.
Lang Yongning is a messenger who delivers Rongpai Sichuan cuisine back to the jianghu to his family, and he is the grandson of Lan Guangrong. During the National Day, he saw the information on WeChat about the second generation of Rongpai Sichuan cuisine Wang Development and apprenticeship, rongyuan park that has been missing for many years finally had news again, he excitedly called the phone to Song Yunze, did not expect to hear a female voice with a Chongqing accent on the phone, he questioned it, the female voice said: "My master is Wang Development", he believed that this is really a restaurant opened by Rongpai people.
So he informed his people of this exciting news. For the entrepreneurial story of his ancestors a hundred years ago, Lang Yongning only listened to his mother, because the clans have changed their professions, and there has been no news of RongYuan for more than ten years, they have lost contact with Rongyuan, and they have also lost contact with the Rongpai Sichuan cuisine in the family story.
Therefore, the three generations of the Lan clan came to Songyunze to meet wang development and Zhang Yuanfu, the heirs of the ancestral craftsmanship. After tasting the long-lost snowflake chicken naw, chicken beef soup, and eight treasure pot steaming, and hearing that Li Zuomin, a new disciple of Wang Development, wanted to do the Rongpai Sichuan cuisine culture collation, Lang Yongkang, a descendant of the Lan clan, agreed: "It is really necessary, if we do not tell the stories and memories of our ancestors, in another ten years, not only the old man who created modern Sichuan cuisine will not know, but even what authentic Sichuan cuisine is, no one knows, which is an irreparable loss to Sichuan and Chengdu in the 'food capital'." ”
This also made Wang Development and Zhang Yuanfu excited, "The purpose of our founding of Song Yunze is to let Rongpai Sichuan cuisine return to the world and carry it forward, and the meeting with the descendants of the Lan clan proves that our original intention is meaningful and valuable!" The 73-year-old Wang Development was very emotional.
Rongpai's descendants Wang Dafeng (center), Zhang Yuanfu (second from left), Li Zuomin (first from left), and Lan Guangrong's grandson Lang Yongning (second from right) and Lang Yongkang (first from right) took a group photo to the east
Family memories
Rongpai Sichuan cuisine rises and falls
For the glory of Rong Paradise, Lan Guangrong's grandson, Lan Wenwei, heard a story from his mother. Deng Xihou, a famous anti-Japanese general and leader of the Sichuan Army, especially liked the dishes of Rongyuan, and instructed him to keep a few more dishes every day, and at 7 p.m., the adjutant came to Rongyuan to carry them back. Lang Yongkang often heard the old man in his family say that there is a photo in the Sichuan Hotel in Beijing, which is a group photo of Lan Guangrong leading the chef of Rongyuan Park with the founding general of Sichuan, "If you can find it, it is a great blessing in the Sichuan cuisine industry." At that time, Chinese diplomats stationed abroad had Sichuanese and selected chefs from Rongyuan.
For the decline of Rongyuan, Lang Yongning recalled that in 1948, due to the excessive issuance of gold coupons by the Kuomintang government, coupled with the fact that the distinguished guests of Rongyuan Park at that time often consumed first and then paid, in the face of inflation, the money was not worth a few articles even if it was recovered. At that time, there were 120 chefs in Rongyuan alone, with large expenses, and it went bankrupt before the end of the year. For a time, the celebrity chefs of RongYuan were scattered in various restaurants in Chengdu to make a living. In 1950, Lang Yongning's grandfather Lang Ji'an sold his leather goods store, opened a Qunli canteen with Blu-ray Jian, and recalled the Rongpai apprentices who did not want to leave. Lang Yongning still remembers that when he went to elementary school, he went to deliver dishes to the guests of the restaurant every day after school - a jin box, three or five dishes, the most commonly went to Red Wall Lane, Duozi Lane, etc., the waiting guests were mostly Xianda, and the famous journalist and foodie Che Spoke was one of them.
For the fate of Rong Park, Lang Yongkang said several historical details. After liberation, most of the chefs of Rongyuan Garden entered the state-run Chengdu City Catering Service Company and had a public position. Zhang Songyun, Kong Daosheng, Zeng Guohua and other disciples of Blu-ray Jian Li have all served many national leaders. In 1978, Zhang Songyun, Zeng Guohua and other descendants of the Lan brothers invited to the Hongqi Restaurant in Luoma City, a chef served a dish, and served the classic dishes of Rongyuan Garden, "At that time, we had a good appetite, plus we usually couldn't eat these, and we ate it that day", Lang Yongning was particularly impressed by a dish of "hot eel silk", because this dish listened to his mother and finally ate the real taste that day. In 1980, the sign of "Rong Paradise" was replaced here.
Later, with the wave of state-owned enterprise reform, Rongyuan was reorganized, and this century-old signboard was shelved. In 2009, The store sign of RongYuan Park was once in the boulevard, and then disappeared, until Song Yunze opened, Rongpai Sichuan cuisine reappeared in the world.
Lan's descendants took a group photo with Wang Development and others to take pictures of the east
radically reform
I hope that the descendants of Rong Paradise will be reunited
Once known as the "Yan'an of the Sichuan Cuisine Revolution", Rongyuan Garden trained more than 100 famous chefs before liberation. In 1957, Blu-ray Jian was hired in the Department of Nutrition and Health Care of The University of Western Medicine, and until his death in 1962, he trained 200 chefs here.
Shi Guanghua, a famous poet and gourmand in Chengdu, introduced Blu-ray Jian as follows: He blended the south and the north and created more than 300 dishes in his lifetime. In the past, Sichuan cuisine did not have a banquet bureau, he first produced more than 30 kinds of banquet formats, created the modern Sichuan cuisine banquet serving procedure, has been used until now: first on cold cuts, then large dishes, then snacks, and finally fruit; The first restaurant in the modern sense of Sichuan cuisine was opened, with private rooms and a hall. More importantly, he trained many apprentices. To this day, Rongpai is the greatest part of Sichuan cuisine, and most of the later Sichuan cuisine masters are his apprentices. Wang Was a disciple of Zhang Songyun, the first generation of people. Now the heavy responsibility of inheritance falls on Zhang Yuanfu, the third generation of heirs and wang's apprentice, who said: "Under the conditions at that time, the grandmaster Blu-ray Jian was too remarkable, as his successor, I believe that this skill will definitely flourish." ”
Lang Yongkang said: "Later, because the children of the Lan family were educated, there were more people engaged in public office, and no one inherited rongpai Sichuan cuisine, fortunately, there are descendants of Rongpai, and today to restore the Sichuan cuisine system of Rongyuan, we should gather the people who are still engaged in the culinary industry among the children of the descendants to inherit and carry forward authentic Sichuan cuisine." ”
At that time, the three Lan brothers of RongYuan Were named Man Quanchuan - Blu-ray Jian was equivalent to the chairman and CEO, Lan Guangrong was equivalent to the head chef, and Blu-ray Wall was in charge of accounting and performed their duties. At present, the descendants of The Blu-ray Jian and the Blue Glory Brothers have contacts, but the Blu-ray Wall family has no whereabouts after liberation, and dozens of people in the family do not have the information of this branch, with the help of the gathering in Song Yunze, they also hope to be able to pass on the news of the Rongpai, hoping that the Blue Light Wall family will see and get in touch.