Houdefu detailed information daquan

During the Guangxu period of the Qing Dynasty, there used to be a smoking hall in the north of Dashilan Road in Qianmen. After the implementation of the smoking ban, it became a Yanqing Tang restaurant, but it changed hands because of poor management. In the 28th year of Guangxu (1902), a red silk signboard with gold characters on a black background-Houdefu was hung here. The owner is from Qixian County, Henan Province, and his name is Chen. He knows a lot about Henan cuisine and can cook authentic Henan cuisine. Mr Zhang Fang is his hometown. His surname is Yuan, and the world is used to calling him Mr. Yuan. The major shareholder of this restaurant is Mr. Liang, the grandfather of a generation of literary master Mr. Liang Shiqiu. He embarked on the road of official career through the imperial examination. I have been an official for many years, and the official is four products. When he invested in Houdefu, he had just returned to Beijing from Guangdong. Since then, Beijing has the first restaurant specializing in Henan cuisine.

Company Name: Houdefu Headquarters Location: Beijing Established Time: 1902 Business Scope: Henan cuisine covers an area of more than 4,000 square meters, and its specialties include wok eggs, cooked fish and walnut waist restaurant. After the founding of People's Republic of China (PRC), lawyer Liang, the eldest daughter of the hotel Liang Shiqiu, said in an interview: At that time, my family was a feudal family with dozens of people. My grandfather, Liang Xianxi, born in 1887, is also a very picky eater. Although there was a kitchen at home at that time, he often went out to restaurants or small restaurants to find his favorite food. Claiming to be a "complete landlord". Under his influence, when I was a child, I often took a rickshaw with my grandfather to taste the delicious food of various families in Beijing. My father, Mr. Liang Shiqiu, is also a heavy eater. In his "Ya She Tan Chi", he wrote a lot of personal dining experiences, and also talked about the anecdotes of Houdefu restaurant and store, as well as the famous dishes and points in the store. "Houdefu Restaurant was opened when the imperial tiles collapsed and the Republic of China was founded. When Yuan Shikai was a country, he liked to entertain guests with Henan cuisine. Over time, some bureaucrats also took a fancy to it and followed suit, making Houdefu famous and thriving. It turns out that the second floor can't receive diners coming one after another, but the old address of Feng Shui relationship will never move, nor will the decoration, and it will remain the same for decades. In order to expand its business, it has set up branches in Chengnan Amusement Park, Shenyang, Changchun, Heilongjiang, Xi, Qingdao, Shanghai, Hong Kong, Chongqing and Beiping Beibei. One by one, Master Chen's disciples were sent to various places to cook. This is a brief history of Hou Defu. "(Liang Shiqiu) Hou Defu's best dish is boiled bear's paw, which is a famous food in Beijing. In addition, there are scrambled eggs, two cooked fish, walnut tenderloin and Luohan tofu ... 19 12, because Yuan Shikai didn't want to go to Nanjing to be president, he instigated a mutiny in Cao Kun, robbed the restaurant and soon resumed business. After the founding of People's Republic of China (PRC), Houdefu once closed down and reopened in Sanlihe 1962, Xicheng District. During the Cultural Revolution, it was renamed Henan Hotel. 1988 moved to South Lishi Road for business, and restored the original name of Hou Defu, a famous calligrapher with a century-old number. The existing business area is more than 4000 square meters, and it has business dealings with Zhengzhou catering service company. Mr. Hu, the current manager of Houdefu, introduced to me that Henan cuisine is mainly composed of four major cuisines: Kaifeng, Zhengzhou, Luoyang and Nanyang. Besides its historical reasons, the development of Henan-style dishes is also closely related to the rich natural conditions of cooking materials in the province. The mountainous area in western Henan is rich in Hericium erinaceus, velvet antler, leek, lamb tripe and mushrooms. North Henan produces yam, crucian carp, Bai Quan eel and blue-and-white bamboo shoots. Fish and shrimp in Henan, eggs in the plain, and fables that "Luo carp and Yi bream are as expensive as cattle and sheep" and "Yellow River carp is the best, with Kaifeng as the most important" have prepared rich material resources for the cooking of Henan cuisine. In the selection of materials, Henan chefs also summed up a lot of valuable experience. For example, "carp eats one foot, crucian carp eats eight inches"; Chickens eat cereal beans and fish eat ten "; Whip eels and horseshoe turtles are eaten in March and April every year. Henan cuisine pays attention to rich raw materials, strict access, fine knife work and fine soup making. With the head, the cooking is proper, and the technique is simple and moderate ... Especially in knife work, Henan cuisine has the traditional skill of "cutting the beard evenly, cutting the beard half, and cutting it without chaos"; The kitchen knives in Henan are also different. It has the multi-functional function of "cutting the middle slice first, then cutting the mud on the back of the knife, and mashing garlic" ... Due to the relevant provisions of the Wildlife Protection Law, the bear's paw was changed into camel's paw, and other traditional famous dishes, such as iron pot eggs, fish in a pot, walnut loin, Luohan tofu, etc., are authentic Henan dishes, and some innovative dishes with Henan characteristics were also introduced. Nowadays, this time-honored brand with a history of 100 years inherits the tradition and rejuvenates, just like an old plum blossom, expecting diners from all over the country to taste it.