China News Network, September 22, old ledgers, old land titles, silver wine glasses, glazed food boxes... Several precious objects that bear witness to history are displayed in the cultural corridor on the second floor of the Fortress Park Hotel. On the 22nd, the 90th anniversary of the founding of Fortress Garden and the Fengzeyuan Lu Cuisine Culture Week were opened at the Fortress Garden Origin Store (Zhushikou Store).
According to the on-site understanding, the plaque ceremony was held at the scene, unveiling the intangible cultural heritage corridor that inherits history and culture, at the same time, the national treasure-level cooking master, Lu Cuisine Taidou, and the technical director of Fengzeyuan Hotel, Wang Yijun, awarded books to 8 high-level representatives, hoping to continuously inherit and carry forward the production skills and fine traditions of Fengzeyuan Lu cuisine.
The Intangible Cultural Heritage Corridor tells about the development and inheritance of 90 years
On the fifteenth day of the eighth lunar month in 1930, Fengzeyuan opened at the south entrance of Coal City Street outside the qianmen, and the calligrapher Li Qi inscribed the plaque "Fengzeyuan". Today, after 90 years of spring and autumn, "Fortress Garden" has become a representative of Lu cuisine in Beijing, inheriting and developing the production technology of Lu cuisine. On the day of the event, Fortress Garden invited the national treasure level cooking master, Lu Cai Taidou, and Wang Yijun, technical director of Fortress Garden, to jointly unveil the "Fortress Garden Non-genetic Historical and Cultural Corridor" with the leaders of Quanjude Group.
The "Cultural Ring Gallery" is located on the second floor of Fortress Garden, after redesign and transformation, for the first time, it shows for the first time the precious historical objects preserved since the establishment of the store in 1930, including the shareholders' capital investment contract, the old ledger, the old land title; the silver plates, silver wine glasses, silver spoons, ivory chopsticks, glazed colored food boxes used in the restaurant that year, and the yellow wine bowls that the boss Luan Xuetang exchanged from the Glass Factory one by one... Precious objects and precious photos are explained by the docents to tell the development and inheritance of Fortress Garden.
Subsequently, in order to further promote the traditional Chinese culture and express their admiration and gratitude to the predecessors in the development of brand and technical work, the staff representatives of Fortress Garden, under the leadership of Manager Fan Dongsheng, jointly carried out a plaque ceremony to the "Fortress Garden" plaque, and in the brand concept of "Rich Lu Cuisine, Zerun Binpeng" recited together, expressed the original intention and determination of Fortress Garden people to keep the integrity and innovation, and will also unite their hearts and inherit development.
Feng Rao Lu cuisine lasts for 90 years of exquisite craftsmanship
As we all know, Fengzeyuan is the representative of Lu cuisine in Beijing, and the prototype of Lu cuisine can be traced back to the Spring and Autumn Warring States period, from the Ming and Qing dynasties to the early years of the Republic of China, most of the catering industry in Beijing is operated by Shandong people, and has formed a force that influences the flavor of The Beijing cuisine. At that time, the most prestigious restaurants in Beijing were all Lu restaurants.
To this day, Fengzeyuan, which was famous for its authentic Lu cuisine, still adheres to the art of making Lu cuisine and continues to put it in the first place. On the day of celebrating the 90th anniversary of the founding of Fortress Garden, the Fortress Garden Lu Cuisine Culture Week opened. The Cultural Week lasts for 9 days, during which customers are specially prepared with stir-fried shrimp, fried squid rolls, red braised elbows, pot collapsed tofu, nine turns of fat sausage, dried pot fish fillet and other special priced delicacies, while customers can get a 90th anniversary medal of Fortress Garden Hotel after spending 900 yuan.
On the opening day of the Cultural Week, the official website of the brand was opened at the same time, and the exquisite skills of Lu cuisine were jointly disseminated online and offline, carrying forward the traditional Chinese food culture, and tasting and appreciating the unique oriental charm of flavor cuisine.
When it comes to the Lu cuisine of Fengze Garden, the most famous is the "onion roasted sea cucumber", its dishes are made with exquisite ingredients, the sea cucumber selected is the thorn ginseng from the Shandong Peninsula, the green onion is the king of the onion of Shandong Zhangqiu, and the ingredients can be described as "famous". Due to its fine selection of materials, accurate ingredients, fine craftsmanship, the color is red and bright, the onion aroma is strong and attractive, the taste is salty and delicious, and the shape is very beautiful. In 1983, at the first national cooking competition held in Beijing, the then chef and now the national treasure level cooking master, Lu Cuisine Taidou Wang Yijun won the gold medal with a sea cucumber with a green onion, and since then he has gained the reputation of "sea cucumber king" in the Chinese catering industry.
At the event site, the famous chefs of Fortress Garden specially moved the exquisite skills of the back kitchen to the front of the stage to show the production process of roasted sea cucumbers for the guests. As a brother brand belonging to Quanjude Group, Sichuan Hotel offered Shou Bai Yu Chaofeng - chicken bean flower, Fangshan Restaurant Offering Shou Shou Dish - Pocket Tofu, Quan Jude brought the 2014 apec state banquet roast duck - ShengShi Peony; at the same time, the event specially invited The Chinese cooking master and Chinese Lu cuisine cooking grandmaster Li Peiyu team to present Shou Shandong traditional dishes - bad fried belly slices, Tongheju Chinese cooking master Wu Genshen team to present the Beijing Competition Gold Medal dish - three non-sticks.
As a national treasure-level cooking master, but also the technical director and consultant of Fortress Garden Hotel, Wang Yi can be described as peach and plum all over the world, especially the many apprentices of Fortress Garden. On the same day, Wang Yijun presented the book "Chinese Culinary Masters - Wang Yijun" to the 8 high-level disciples who have a relationship with Fortress Garden, hoping that the apprentices will pay attention to the inheritance of teachers, teach by example, be honest and dedicated, strive for excellence, and continue to inherit the production skills and fine traditions of Fengze Garden's Lu cuisine.
Inheritance is a bridge connecting the past and the future, Fortress Garden has experienced the changes of the old and new societies, spanning two centuries and ninety years, always maintaining and representing the highest level of authentic Lu cuisine in Beijing, and is the epitome and memory of the inheritance and development of Lu cuisine in Beijing in the past hundred years. With its long history, profound traditions, exquisite skills and thoughtful service, Fortress Garden inherits and develops this valuable national cultural heritage. In the future, we will continue to uphold the brand concept of "rich Andu cuisine, Zerun Binpeng", and then start the journey and sail away.
Source: China News Network