Yang Tingzhen used to be an exquisite "waiter" in a restaurant. A waiter is a waiter, with a towel on his shoulder and a teapot in his hand, yelling at the guests. Such a role will be of great use in restaurants and teahouses. He is used to seeing people and eating vegetables. Good or bad business has a lot to do with "running errands". Unfortunately, the master is confused and the artist can't use his fist. Desperate, Yang Tingzhen simply packed up and went back to his hometown to farm.
From the guys in the city to the farmers in the countryside, Yang Tingzhen is of course unwilling. Holding the handle of the hoe, he looked at Tangshan and was filled with emotion. He knows very well that no matter how hard he tries, his crops can't produce gold and silver. If he wants to make a lot of money, he must go to town to do business. In the city, there are still many good friends, either sophisticated waiters or master in the industry. As soon as the glass rang, the matter of raising money to open a restaurant was settled. 34 major shareholders quickly received 3600 silver dollars. As a leader, Yang Tingzhen bought an earthen house in the south of Xinglong Street in Tangshan, and unified the pavement of 20 carved beams and painted buildings. ...
1937, on August 26th of the lunar calendar, in Tangshan City, firecrackers exploded and gongs and drums roared. The mahogany plaque of "Hongyan Restaurant" hangs high on the lintel. On both sides of the main entrance are couplets similar to advertisements. The first couplet reads: "arranged banquet, north-south cuisine, combination of Chinese and western." The next joint book: "Happy birthday fruit tribute, sell it in time and sit down at any time." Hongyan restaurant has relied on three real things since the day it started: first, food; Second, service; Third, the environment.
As soon as it opened, Yang Tingzhen's business was extremely hot. All the guests from Fiona Fang Bailey are wearing robes and jackets, or suits and ties. You set up mules and horses, and I got on the rickshaw and ran to the underground restaurant. The chef's knife and spoon jingled and the flame licked wildly. The master of "The Big Banquet" showed his skills to the fullest. Flowers can be made where the imagination can't reach, and delicious food is served one after another. The ancients said: "The taste is subtle, and the mouth cannot speak." If the dishes are like home, they tend to be cautious and "refuse to pass on". Whoever has mastered the means of conquering taste buds will have a strong vitality in his restaurant. "Hongyan" belongs to the family, and I certainly know how to make a fuss about these aspects.
"The Big Banquet" was born at an inopportune time. Its opening firecrackers are intertwined with the sound of Japanese gunfire. In troubled times, business is difficult. At first, 34 shareholders set up a board of directors, and Liu Jinting, president of Tangshan Regional Federation, was elected as the chairman. This is a pivotal figure in the chamber of commerce. With this backing, the territory of "Hongyan" has been continuously expanded, and three famous stores such as Yangzhengxuan and generalized Xinghe Xiaotaoyuan have been annexed, becoming the "leader" of Tangshan catering industry. After the end of the Anti-Japanese War, the Kuomintang "received big shots" all over the sky. Victory, but the good restaurant is going to be dissolved. Most shareholders left Germany and offered to withdraw their shares and pay dividends. Without the backing of funds, business can't go on. Finally, the guys in the restaurant stood up. They didn't want to close the door, so they jointly begged the board of directors to withdraw their shares and leave these things in the store at a discount regardless of the equipment. After several twists and turns, seven new shareholders took over. "Hongyan" finally survived the storm and miraculously survived.
1948 65438+February, Tangshan was liberated. Shareholders don't know much about the private industrial and commercial policies of the new regime. Coupled with several labor disputes, the "Hongyan Restaurant", which worked hard for 1 1 year, was forced to close down. Although the signboard has been removed, the "contacts" are still there. Three years later, with old customers and old relationships, the plaque of "Hongyan" was wiped clean and hung brightly. 1956, public-private partnership, "Hongyan" was reborn and became a national asset.
In the mid-1960 s, employees of Hongyan Hotel grasped hard-core crops, and people became more and more slack. The fruit bowl is becoming more and more careless, and the food is becoming more and more rough and boring. This half-dead life lasted for ten years, and it was not until Tangshan was rebuilt after the earthquake that "Hongyan" reopened. First of all, build new stores in busy areas such as Jianguo Road and Xinhua Road; Secondly, cultivate new people and restore traditional famous dishes. Thirdly, preserve, innovate and improve the unique "Hongyan cuisine".