Chengdu All Search News Network (reporter Song Yating) reported on October 15 that "the spring water in the north and south of the house are spring water, but the flock of gulls comes day by day." The flower path has not been swept by guests, and the Pengmen gate is now open for the king. PanYi City is far from tasteless, and the bottle restaurant is poor and only old. Ken drank opposite his neighbor and called out the remaining cups across the fence. ”
When the poet Saint Du Fu lived in the Caotang, he wrote this poem "Kezhi", which depicts a picture of chengdu people's leisurely exchanges between guests and hosts more than 1200 years ago, and also outlines the "still taste" food customs of Chengdu people. In 1925, in Chengdu, Mu Maolin, Leng Yuanju and Yang Hanjiang agreed to give full play to their strengths and open a brine restaurant together, whose brine shop was located on Huaxing Street, and the name of the shop was based on Du Fu's poem "Kezhi" in which "Panyi City is Far from Tasteless", and "飧" means dinner.
The first "change"
Combining Sichuan flavor and Cantonese style Marinated meat pot helmet is widely popular
Zhang Ruqi, the former general manager of the Panyi City store, is 72 years old this year and did not officially retire until 2013. Recalling the grand situation of Panyi City on the streets of Chengdu in the 1990s, Zhang Ruqi still remembers it vividly. "At that time, as long as our brine taste was just out of the pot, the whole street could smell the fragrance, the nose of Chengdu people was the most "pointed", and delicious, and the people who came to buy brine every day were in a long line. "Zhang Ruqi, Panyi City can be loved by many citizens in Chengdu, mainly the three generations of heirs to the brine production, as well as each generation of operators, the planning of store development, has been insisting on looking for changes."
Zhang Ruqi introduced that in 1925, Three businessmen, Mou Maolin, Leng Yuanju and Yang Hanjiang, began to operate brine flavor in Huaxing Street, Chengdu, and in order to gain a foothold in the restaurant industry with strong hands, the three thought of "change". "Because Mu Maolin worked in Guangdong for a long time when he was young, the brine dishes in Panyi City have some Shadows of Cantonese cuisine. When it first opened, because its taste was slightly different from the traditional Sichuan brine, plus a very elegant store name, everyone felt very fresh, and they all wanted to taste it, so as soon as it opened, it attracted a large number of diners. Zhang Ruqi said that the halogen products in Panyi City are characterized by fine selection of materials, coupled with carefully prepared brine and very elaborate heat, the finished product is soft and palatable, some dishes are sprinkled with sesame oil while hot before the cabinet, a pot is full of incense, there has always been a pot of brine to attract a group of guests, which became a beautiful landscape on the streets of Chengdu at that time.
"In this 'change' word, there is also an inevitable snack--- the brine pot kui. It is to put the cut brine into the fresh roast pot, and then pour a little fragrant marinade to eat, and soon became a famous snack in Chengdu. Zhang Ruqi said that because the shop is next to the Sichuan Theater, those who come to see the theater will come to buy a little small goods to pack back, so the business is gradually on fire.
The third generation of the pan inheritor, Lü Xuan, Jiang Wen
The Second "Change"
Expand your store to add Sichuan snacks
The shops in Panyi City have undergone about three expansions, and have now developed into a large-scale catering enterprise integrating pickled brine, Sichuan cuisine and snacks, with an area of more than 300 square meters. "In the early days of its business, it was a brine restaurant with only more than 20 square meters, but in the early 1990s, it expanded to a two-story storey of more than 100 meters, and in early 2000, it underwent a merger, and finally became a large restaurant with more than 300 square meters now." Zhang Ruqi said that with the development of society, people's dietary requirements are also constantly changing, in order to better meet the needs of modern people, Panyi City began to continuously add Sichuan cuisine and snacks.
Luo Xuemei, deputy general manager of Panyi City, told reporters that the current Panyi City, in addition to the brine products still adhere to the traditional craftsmanship, in the dishes, but also constantly innovate new dishes. "Half of our kitchen is made of ordinary Sichuan cuisine, and half of it is made of new dishes."
Why is there still only one direct-operated store in Panbiao City?
Luo Xuemei said that the third generation of the halogen master in Panpiao City, they are deeply rooted in the true inheritance of the master, and they are meticulous about the work, so they still maintain the original flavor and establish the status of the leading enterprise in the crisp brine industry in Chengdu. "From the choice of materials to the taste of brine, we have strict requirements and standards. Therefore, in addition to the restaurant in Huaxing Zheng Street and a window shop in Chengdu Bali Community that only sells brine flavor, there is no continuous expansion of direct sales stores, but also to ensure the authenticity of our halogen products. ”
The Third "Change"
Zhang Liangying took Nicholas Tse to eat the same package with the star effect with fire
In September this year, stars Nicholas Tse and Zhang Liangying recorded food programs in Chengdu, and among the many Chengdu cuisines, Zhang Liangying, a native of Chengdu, brought Tse Tingfeng to Panpi City to patronize. "They went to several different Chengdu food shops, among them, they bought a little brine in Panpi City, and although the show has not yet been broadcast, there are already many fans or tourists who come to buy the same package." Luo Xuemei said that seeing so many people on the Internet like Panyi City, in order to better adapt to the rapid development of network communication, the company is also studying new publicity methods, and may carry out live broadcasts or short videos to let more people understand the chengdu brine.
"Our recent plan is to open a halogen window in Chengdu Shuangnan Ito-Yokado at the end of October, and we will send a master to make it fresh, so that Chengdu citizens or tourists can buy brine from one more channel." Luo Xuemei said.