The reason why the century-old store can endure for a long time and is welcomed and loved by the masses is two reasons:
One is the vivid and tortuous entrepreneurial story hidden behind them, and the other is that what they inherit is not only a kind of popular food, but also a profound culture.
"Ding Lianfang" has such an old taste of Huzhou
Whenever I mention "Ding Lianfang" in Huzhou, the first thing that comes to mind must be a thousand buns that are "exquisite in materials, skilled in cooking, and delicious in taste"!
It is rumored that up to the seventy or eighty-year-old people, down to the one or twenty years old teenagers, all who have eaten a thousand buns of "Ding Lianfang" are full of praise for it. And those who travel outside the lake are even more obsessed with this, whenever they return to or pass through Huzhou, they always come to "Ding Lianfang" to taste this hometown food, and even sometimes pack it up and take it back to eat with relatives and friends.
"Ding Lianfang" thousand buns with pure fine leg meat as a trap, supplemented by Korean Kaiyang, Japanese dried scallops, with Xiaofeng butterfly slices bamboo shoots, wrapped in the shape of triangles, with mung bean vermicelli into the soup, with thin and tough soybeans thousand sheets as the bag, so that the shape, filling and accessories are different from homely colors and unique.
But the original thousand buns are not so exquisite!
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Ding Lian Fang
Founder Ding Lianfang was originally a small trader in Huzhou City who picked onions and sold vegetables for a living, but because of the difficult life and difficulty in making a living, he decided to change his career.
After integrating the factors of capital, market and other aspects, and inspired by the two snacks of beef shredded noodle soup and oil tofu shredded powder, he proposed the idea of putting a thousand buns in the silk powder and turning them into a thousand buns! Ding Lianfang, who made up her mind, said that she would do it, and without saying a word, she made a flat burden, bought an iron pot, and operated a thousand bun silk powder heads.
Although these thousand bun fan heads are not delicious dishes, they are also unique. Many spectators and citizens after the end of the night theater felt that this snack was novel and tasted good, and they came to buy it.
Over time, many old customers also began to make suggestions to Ding Lianfang: the bun style is too homely, the heart is fresh but not enough, the silk powder is preferably coarse silk powder... In order to make a thousand bun fan heads can be based on the society and loved by customers, Ding Lianfang began to continuously improve according to the suggestions of the old patron, the original long transformation into a square, and then improved to a triangle five centimeters square style, fresh meat filling into the Kaiyang, silk powder also from the initial filament customized into coarse mung bean shredded powder ... One pass ten, ten pass a hundred, over time, Ding Lianfang's snacks will also be famous in Huzhou City.
So how are thousands of buns made?
tip1: A thin thousand pieces of skin in a triangle, pointed to the left, put pure lean leg meat on the square skin in the middle, plus one dried scallop, two open oceans.
tip2: Lift the lower sharp corner upwards to wrap the full filling, and then turn the left sharp corner to the right, paying attention to the left hand to resist the filling, so as to make a triangular pyramid ~ ~
tip3: Fold the thousand buns that issued the model upwards, and stuff more than a thousand pieces of skin into the gap, and a small and exquisite thousand buns will be formed
Ma Zhendong, a classmate from the Sports College, is a young man from Tianjin, who also tried to make a thousand buns in the activity
"Production
A thousand buns seems very simple, but it is actually difficult to wrap them up when you first get started. But looking at the thousands of buns we wrapped ourselves, the soup is fresh, small and stylish, and it is also matched with strong and smooth vermicelli, plus green onions, which is super appetite! ”
As the store manager said, when she first started school, she had to practice 100 bags a day, and after a year she became a skilled worker. "Technology is something that requires practice to be skillful. There is a lot of history and memory that has been passed down from old-fashioned delicacies such as a thousand buns, and the more you make them, the more meaningful they feel. ”
Don't you, can't help but want to try this delicious thousand buns~
Finally, Xiaobian seized the opportunity to interview Ms. Wu, the person in charge of "Ding Lianfang", and went to hear what she said
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What does "Ding Lianfang" mean to you?
Wu Miqin: "Ding Lianfang" in my eyes is my second home. It's been more than thirty years since I came here at the age of 16, and I went from being an ignorant elementary school apprentice to being able to stand alone. Although there have been many hardships and hardships during this period, more are good memories.
What do you think is an important reason why "Ding Lianfang" has now become a household name in Huzhou?
Wu Miqin: Our traditional taste has not changed, and has always maintained the original taste.
We have many residents who have eaten "Ding Lianfang" locally in Huzhou, and they still remember our thousand buns until they are old, and even some people who go out want us to send products and want to relive the taste of that time. I guess it's a legacy, the classic stuff never goes out of style.
Now that the market competition is becoming increasingly fierce, how do you keep leading the industry?
Wu Miqin: We are also constantly innovating in the principle of inheriting traditions, and many new varieties have been introduced in terms of taste. There are three umami flavors, seafood flavors, chicken stuffing, shrimp fillings, all of which are suitable for the tastes of modern young people.
"Ding Lianfang" thousand buns have become the memory of generations of Huzhou people, become the taste of hometown, but also become a loud food business card in Huzhou, I feel a sense of accomplishment, will do their best to make it better and better, so that more people fall in love with the food of "Ding Lianfang".
Editor/Chen Lijiao
Photography / Fan Yiwen, Fang Jiehui
Text/ Guo Jiahui, Liu Xugang