Shitoumenkan Subao has a history of more than 100 years. The production method is to mix mung bean sprouts, vermicelli, dried fragrant seeds, coriander, gluten, sesame seeds, fermented bean curd, sesame paste, sesame oil, etc. into the filling, use refined flour as the skin, and process it into steamed buns. Shitoumenkan vegetarian buns have a rich and unique flavor, a vegetarian aroma and endless aftertaste, and are very popular among the elderly.

Tianjin traditional snacks. Invented by the Zhensuyuan Restaurant next to Tianhou Temple in the late Qing Dynasty, the fillings are exquisite and the workmanship is exquisite.

Agaric, cauliflower, tofu skin, mushrooms, dried fragrant seeds, gluten, bean vegetables, fermented bean curd, sesame paste, sesame oil, etc. As the filling, each bun is folded into 21 folds and steamed over high heat for ten minutes until cooked. It is characterized by large fillings, thin skin and rich flavor.

Shitoumenkan vegetarian buns began in the Qing Dynasty and are operated by Zhensuyuan, a vegetarian company in Tianjin. They have a variety of ingredients, are vegetarian and not greasy, are exquisitely made, are of high quality and low price, and are deeply loved by the masses. . The store is close to the Haihe River. To prevent flooding, a low embankment was built with stones outside the store, which looks like a threshold. People in the city called the buns made by the store "Stone Threshold Plain Buns." It is steamed with fermented bread stuffing mixed with mung bean sprouts, oily gluten, fungus, day lily, dried white spice, and vermicelli.

Edit this section to make stuffing

Fry fresh ginger lightly in hot sesame oil, pour into diced mushrooms and mushroom soup, add salt, boil for about 7 minutes, pour in water and starch to thicken. Add coriander segments and MSG and mix well. After cooling, add blanched mung bean sprouts, oily gluten cubes, water-frozen fungus, water-frozen day lily segments, white dried diced coriander, mung bean vermicelli (chopped), fermented bean curd and sesame paste. (Thin with sesame oil first) Add in and mix well.

Edit this section to make the dough

Add flour and water to make a dough, knead it evenly with alkali, and let it sit for a while to make a round dough about 65 cm in diameter.

Edit this section to cook

Wrap the fillings in dough, pinch and seal, put in the basket and cook over high heat for 7 to 8 minutes. When eating, serve with millet porridge. The finished dough is snow-white, moderately soft, and the filling is black, white, yellow, green, and brown in five colors, fresh and refreshing.

Edit this paragraph's ingredients for making Shitoumenkan vegetarian buns: 4000g of flour, 1500g of fermented dough, 16g of edible alkali, 3000g of mung bean sprouts, 500g of sesame oil gluten cubes, 150g of diced mushrooms, 450g of diced water-frozen fungus, 150g of water-frozen day lily segments, 20 pieces of plain dried fragrant spices, 1500g of mung bean flour strips (1.3 cm wide), 500g of clean coriander segments, 250g of minced fresh ginger, 5 large pieces of fermented bean curd, 150g of refined salt grams, 50 grams of MSG, 200 grams of starch (add 750 grams of cold water and mix thoroughly), 500 grams of sesame paste, and 400 grams of sesame oil. 1. Add yeast dough, 3500g of flour and 1750g of water into a basin and knead into a slightly hard dough. Cover with a damp cloth and let it rest for about 1 hour. Add alkali solution (add 50g of water) and knead evenly. Let it rest for 20 minutes.

2. Blanch the mung bean sprouts in boiling water, cool them, remove the moisture, and cut them into sections. Mix fermented bean curd, sesame paste and 200 grams of sesame oil thoroughly.

3. Put the pot on high heat, add 200 grams of sesame oil to heat, add minced ginger and stir-fry for a few times, pour in 250 grams of diced mushrooms, mushroom soup and refined salt for seven or eight minutes, and thicken with wet starch. , pour into a basin, add coriander segments and mix well, add MSG and mix to make a marinade. After cooling, add mung bean sprout segments, oily gluten, fungus, day lily, plain dried fragrant rice, mung bean vermicelli, fermented bean curd, and sesame paste and mix well.

4. Sprinkle 500 grams of flour on the chopping board, put the dough and knead evenly, divide it into 5 equal parts, roll each part into a long strip with a diameter of about 2 cm, cut it into 40 pieces, and flatten each one. Roll into a round crust.

5. Wrap 38 grams of vegetarian filling into each piece of dough, put it into the pot and steam it over high heat.

Edit this section to make Shitoumenkan vegetarian buns: 1. Knead the dough evenly and until the surface is smooth;

2. The marinade should not be too thick with wet starch. ;

3. Put it into the cage and steam it quickly with boiling water until the surface is smooth and non-sticky

Edit this history

People in Tianjin Many people have tasted "Shitou Menkan Su Bao". It is almost a household name in our city. Everyone knows "Shi Shi Menkan Su Bao", especially among the middle-aged and elderly people. It is well known to the majority of diners. . It is said that "Shitoumenkan Subao" has a long history and is a century-old food. Dating back to the late Qing Dynasty more than 100 years ago, Tianjin City was still called Tianjin Wei. Because Tianjin is located at the confluence of five major rivers in North China and is close to the Bohai Bay, inland waterway shipping has been developed since ancient times. At that time, there were many fishermen living in this area who made a living by fishing. These fishermen and their families often go to Thean Hau Temple to offer incense and petition in order to pray to the God of the Sea for protection and safety. According to the Buddhist precepts of not killing animals, eating vegetarian food and not eating meat, they eat vegetarian food and do good deeds, so eating vegetarian food has become their habit. Just on the Haihe River near the northeast corner of Tianjin, in an alley opposite Gongnan Street, the earliest vegetarian restaurant in Tianjin, "Zhensuyuan Fosu Bao", opened. However, due to the location of the "Zhensuyuan" store, It is close to the Haihe River, and the terrain is low-lying, so the store is often filled with rainwater every summer. In order to maintain business and prevent rainwater from pouring back, the owner of the store at that time built a stone threshold at the door to drain water. This was also the "Zhensuyuan" store at that time. unique features.

Although there were more than a dozen restaurants specializing in vegetarian food in Tianjin at that time, the most famous ones were Liuweizhai,

Edit this section Zangsu Garden

There are several restaurants such as Suxiangguan and Changsuyuan, among which the most famous one is "Zhensuyuan". At that time, "Zhensu Garden" had clean facilities, cheap prices, polite hospitality, and considerate service. Because it is a vegetarian bun operated by "Zhen Su Yuan", it has a thin crust, large fillings, and exquisite ingredients, so it is the most popular food among diners. For this reason, "Zhen Su Yuan" is always full of diners. Thanks to the dedicated efforts of the entrepreneurs, the business of "Zhensu Garden" has become more and more prosperous, and its reputation has also grown. At that time, it had become a leader in the catering industry in Jingu. From the late Qing Dynasty to the early Republic of China, the "Zhen Su Garden" attracted many cultural celebrities in Tianjin to taste vegetarian buns. Mr. Lin Mo, a modern educator in Tianjin, took the "True Vegetarian Garden" as an example to advocate people to use vegetarian diet therapy to protect their health. Mr. Yan Xiu, a famous educator, reformer and calligrapher in Tianjin, also wrote a plaque for "Zhen Su Garden", with a couplet saying: "The element of true love, Su is the original truth." Mr. Hua Shikui, a famous calligrapher in modern times, also wrote a couplet for "Zhensu Garden" in his own handwriting: "The sweet taste shows the true virtue, and there are people with a simple heart every morning and night."

Edit this paragraph Celebrity Deng Qinglan wrote a couplet for "Zhensu Garden"

: "It's really six pure roots, without any trace of redness." In addition, there are several cultural celebrities such as Yan Dunyuan, Li Rongzhi, Zhu Jiabao, etc., who have also They all wrote couplets for "Zhensu Garden". The fonts of these couplets are chic, timeless and distinctive, which not only shows the style of the calligraphers of the era, but also fully reflects the unprecedented prosperity of the "Zhen Su Garden" at that time. The literati, scholars, officials, and wealthy people who came to "Zhensu Garden" became prosperous for a while. The heyday of "Zhensu Garden" also alarmed the Empress Dowager Cixi and Lafayette, who was in the palace of the Qing Dynasty. When the Empress Dowager Cixi came to Tianjin to offer incense at the Tianhou Palace, Zeng Yujia tasted the delicious vegetarian buns at her neighbor's "Zhen Su Yuan". After eating, Lafayette was beaming with joy and repeatedly praised, "The vegetarian buns here taste really good, better than the dishes in the Imperial Kitchen." It’s quite smooth.” It is said that the Empress Dowager Cixi often recalled the deliciousness of Tianjin's Shihmenkan vegetarian buns after returning to Beijing, and often sent people to Tianjin to buy "Zhen Suyuan" vegetarian buns for dinner in the palace. Lafayette often thought of the delicious vegetarian buns she had eaten that day, and the "stone threshold" standing high in front of the store that left a deep impression on her. Therefore, Empress Dowager Cixi gave Lafayette the name "Zhen Su Yuan" to the store. Known as "Shitoumenkan Subao", from then on the reputation of "Shitoumenkan Subao" became more and more popular among the people.

From the late Qing Dynasty to the early Republic of China, there were many vegetarian restaurants in Tianjin.

Edit this paragraph Some of them are quite famous

But among these Among competitors, "Shitoumenkan Subao" still maintains its unbeaten position, mainly due to its exquisite production technology. In terms of material selection, the "Shitoumenkan Vegetarian Bao" vegetarian buns pay attention to nutritional matching, with low fat and high protein as the criteria for selecting ingredients, and select top-quality famous products from various places as auxiliary ingredients, including Xiaomo sesame oil from Hebei and high-quality sesame oil from Jilin. There are 19 kinds of fungus, first-class cauliflower from Shimen, fermented bean curd and pure mung bean noodles from Beijing, top-quality mushrooms, artificially cultivated bean vegetables, top-quality sesame paste, plain dried fragrant spices, and fried gluten. The production pays attention to fine workmanship, pays attention to not taking up any meaty taste, and requires thin skin and large depressions. This makes the "Shitoumenkan" vegetarian buns taste pure and thick, fresh but not greasy, full of bite, and unique in flavor.

The production technology of "Stone Menkan Subao" is not passed down from father to son, but from master to apprentice. The first-generation founder of Subao has no trace due to its long history. The recorded second-generation descendant is the old chef "Zhan Huating". He started his apprenticeship at the age of 14 and ran it until the public-private partnership period after liberation until he was 89 years old. After that, there was chef "Ye Zhenping" who learned the art from Master Zhan and helped Master Zhan make vegetarian buns for a long time, becoming the third generation successor. Since the liberation, "Shitoumenkan Subao" has been operating in Dongfang Building on Bird Market and Beima Road. Later, due to the boom in business, it opened a branch in Wenchang Palace in the northwest corner. Although the old ruins of "Shitoumenkan Subao" no longer exist, the unusual delicacies still echo in the world, and the historical legends about it still linger in people's memories. During the Cultural Revolution, "Shitou Menkan Subao" suffered a blow, and then suffered damage in the 1976 earthquake, causing it to be in depression for nearly ten years. In 1985, Tianjin Nanshi Food Street was completed and opened. The then mayor, Comrade Li Ruihuan, ordered the food street to restore traditional flavor foods, so "Shitoumenkan Vegetarian Bao" moved into Tianjin Nanshi Food Street. At that time, Mr. Ye Zhenping, the third generation descendant of "Shitou Menkan Su Bao", was still in charge of the operation. He continued to use the traditional brewing technology and always maintained the original flavor. In 1987, Tianjin held the Stars Cup Tianjin Cuisine Cooking Competition and the "Shitoumenkan Vegetable Buns" won the Stars Cup Award. In 1988, at the "China Expo" held in Tokyo, Japan, the "Shitou Menkan Subao" was very popular, and people rushed to buy it. Japan's NHK Broadcasting Association, Asahi Shimbun and other media made special reports one after another. The Japanese people praised "Stone Bun" "Menkan Vegetarian Bun" is "authentic vegetarian food".

Edit this paragraph in 1998

At that time, some Chinese time-honored enterprises in the catering industry entered the vicious cycle of recession, and "Shitoumenkan Subao" was among them. At that time, according to statistics from relevant sources: among Chinese time-honored enterprises, 20% were insolvent and on the verge of bankruptcy; 70% were barely maintaining bleak operations; and 10% were operating well but lacked stamina. At this time, due to our love for the time-honored Chinese catering brand, we decided to take over the "Shitushimenkan Subao" restaurant despite all opinions. At that time, many people did not understand my approach, and a considerable number of people held objections. Because in people's eyes, taking over such a time-honored enterprise is carrying the burden of history and will not have a good future at all. But I think "Shitoumenkan Subao" is a time-honored food brand in Tianjin. It has a history of hundreds of years, and its formation and development have a long historical origin. Moreover, it comes from the people and grows among the people. It is a brand born and raised in Tianjin. , is something that truly belongs to us Tianjin people, so we have the obligation to protect this historical heritage and make it bigger and stronger. At that time, I believed that Shitouqian has been passed down to this day through the efforts of several generations. Although it has temporarily lost its former glory, it can become a brand of food culture for a new generation. I feel extremely honored and proud of this prospect. . At that time, there was a long road ahead of me. How to restore Shitoumenkansubao to its past glory was a very arduous historical mission.

The past, present and future of "Stone Gate Subao" as the sun and moon pass by are all objective history. The past is the itinerary of history, the present is the extension of history, and the future is the inevitable trend of historical development. These historical relics are all manifestations and traces of the "Shitou Menkan Subao" catering culture. Therefore, the catering culture has historical origins in our city and continues to flourish.

Shitouqian has gone through more than a century. As the successor of this century-old time-honored brand, I am confident that I will take over. I plan to develop a chain operation method so that "Shitoumenkan Subao" will develop from a single flower to a colorful one, decorating the beautiful rivers and mountains of the motherland. I firmly believe that with the support of my colleagues in the catering industry, "Shitoshimenkan Subao" will definitely develop and grow, adding a gorgeous chapter to the beautiful score of our country's catering culture.

Current situation of editing this paragraph

Tianjin people love to eat steamed buns. This hobby has cultivated two time-honored brands in the catering industry in Tianjin, which are famous for their meat buns and vegetarian buns. It is "Goubuli" and the other one is called "Stone Threshold".

When it comes to "Stone Threshold", many old Tianjin people have deep feelings for it. This restaurant, famous for its "Shitoumenkan vegetarian buns", has a century-old history. It was once as famous as "Goubuli", but it was almost eliminated from the market. After 10 years of silence, the century-old brand has regained new vitality through continuous innovation.

There are many vegetarian restaurants in Tianjin. Among these competitors, "Shitoumenkan Vegetarian Buns" can be passed down to this day mainly due to its exquisite production technology and exquisite selection standards. When it comes to selecting ingredients, "Shitushimenkan Vegetarian Buns" pays attention to nutrition, and uses low fat and high protein as the criteria for selecting ingredients. We pay attention to fine workmanship during production, pay attention to not having any fishy smell, and require thin skin and large fillings.

At the beginning of its business, "Shitushimenkan" won for its high quality and was well-known in Tianjin for its unique taste. This laid a solid foundation for the brand's century-old heritage. In 1985, Tianjin Nanshi Food Street was completed and opened, and "Stone Threshold" officially settled in Nanshi Food Street. At that time, Shitoumenkan Subao continued to use the traditional preparation process and always maintained its original flavor.

But in the mid-to-late 1990s, some time-honored enterprises in Tianjin's catering industry were in trouble, and "Stone Threshold" was also among them. Some companies cannot keep up with changes in people's tastes, consumption concepts and many other aspects, and are gradually abandoned by the market. According to statistics at that time, among these enterprises, 20% were insolvent and on the verge of bankruptcy; 70% were barely surviving; and the remaining 10% were operating well but lacked potential for development.

In 1998, Zhang Yongli, who had 6 years of experience in the catering industry and had successfully acquired 4 catering companies, and is now the chairman and general manager of Shitoumenkan Group, overcame all objections and took over the company that was on the verge of bankruptcy. The "Stone Threshold Su Bao".

In the eyes of many people, taking over such a time-honored company is equivalent to carrying a burden. However, Zhang Yongli believes that "Shitoumenkan Subao" has a history of hundreds of years, and the corporate brand has a deep foundation and accumulation. Although it has temporarily lost its former glory, it can become a brand of a new generation of food culture after adjustment.

Edit this paragraph to create the glory of the past

How to make "Stone Gate Su Bao" create the glory of the past again? If time-honored brands cannot keep up with the times and do not innovate and develop, they will inevitably be eliminated. Zhang Yongli believes that although "Shitoumenkan Subao" is a time-honored brand, it still has a lot of room for development. Therefore, he decided that there must be reform and innovation. Only in this way can development occur.

Edit this paragraph The reform and innovation of old stores are promoted step by step from three aspects: The first is to change sales practices. The old "Stone Threshold" vegetarian buns were sold by the pound, but in an era where fine carving is important, gourmet food and beautiful utensils are the direction of development of the catering industry. After much consideration, the restaurant replaced its original sales practice with selling "Xiaolongshe Plain Bao".

The second is the innovation and enrichment of varieties. The old "Shitoumenkan vegetarian buns" only have a single variety, which is a bean sprout bun with bean sprouts as the main ingredient and a mixture of sesame paste, dried white spice, gluten, coriander, fermented bean curd, etc.

Zhang Yongli studied with Ye Zhenping, the third generation successor of "Shitoumenkan Subao", and his apprentices. On the basis of retaining the original flavor, through innovation, it has developed to include longevity vegetables, fennel eggs, toon, carrots, etc. 8 varieties of vegetarian buns. Not only that, we created a series of healthy vegetarian dishes and gradually formed a rich variety of vegetarian banquets to meet the consumption needs of different groups of people, gradually forming a new catering culture with the theme of advocating healthy diet.

The third aspect of editing this paragraph is to focus on the cultivation of brand culture.

A brand must incorporate cultural atmosphere into it, which is what Zhang Yongli values ??most when taking over an old store. Tianjin culture contains rich dock culture, folk culture, etc., and the brand "Shitoumenkan Subao" was born from these two cultures. In this context, how to make the brand bigger and stronger and satisfy the demand for delicious food? The acceptance, recognition and liking of more and more diversified modern consumers has really made brand operators think a lot. Starting from the tableware display and store decoration, they carried out unified and careful planning and arrangement. At "Stone Threshold", every employee can introduce the brand's historical and cultural origins in a timely manner when serving guests.

Hard work pays off. Rising business performance fully rewards the efforts of innovators. In 2000, "Shitoumenkan Subao" once again won the title of "Chinese Famous Snacks", and Zhang Yongli also won the honor of "Chinese Catering Culture Master" for his innovation and contribution to the "Shitoumenkan" brand.

Nowadays, "stone threshold" innovations are still emerging in endlessly. Not long ago, "Shitoumenkan" vegetarian bags developed a series of quick-frozen products, which not only meet the requirements of consumers who cannot come to the store to taste, but also facilitate short-term storage at home. The small "Shitoumenkan Subao" has flown to a wider market.