Cooking is the highest, commonly known as "mouth", which is divided into kitchen mouth and waiter mouth. Organizers call it "the head", and the head of the kitchen and the head of the waiter are all famous figures. Nail a wooden sign in front of his house, which says "Cooking for people" and "Mouth" distinguish the real mouth from the mouth of China people. Muslim ports are numerous and scattered, including Niujiekou, Chaowaikou, Deshengmen and Chongwenkou. The population of Han nationality is concentrated, which is divided into East and West. The East is in Chongwen and the West is in Xuanwu. The two openings are divided into a kitchen opening and a vegetable room opening. Every entrance is manned. Any casual worker, whether a chef or a waiter, calls himself "lip service". They are all registered on the "mouth", that is, hanging their name tags on the neatly arranged small nails on their mouths. If they have work to do, they will turn over their labels and turn them over after work, indicating that they are waiting for work at home. If the victim has something to do, he can go directly to the "mouth" to invite someone, and the general manager will arrange manpower according to the size of the task. The kitchen mouth and the waiter will send people separately, and the invited people will bring their own knives, spoons and aprons to the scene on time, and they will get a lot of pay after the account is settled. The tools that should be alive on the mouth, except the apron with knife and spoon, are rented.

In old Beijing, people often rent furniture (commonly known as Guy's chair), including cups, plates, bowls, spoons and chopsticks, pots and plates. In addition, there are special rental desks and chairs, such as Yongxing Ji Guo in the south exit of the old Gulou Street and Gengyu Hall in the north downtown, all of which rent furniture and are used to being called furniture stores. These chefs are always doing nothing. If there is a banquet, you can invite him, one table for two tables, or 1800 tables. After the Republic of China, most people in the officialdom were newcomers, and they didn't know much about this business, so they declined. However, I found someone who used to cook New Year's dishes in my hometown.

Chefs in Nanjing:

In the past, in addition to restaurants and restaurants, there was also a kind of "kitchen line" in Nanjing, which specialized in catering at home. At that time, when there were weddings and funerals in Nanjing, more chefs were invited to hold a banquet. At that time, there were four famous chefs: Chen Chef from Xinfuhe, Tian Chef from Rouge Lane in Shipan Lane, Shao Chef from Xiajiuer Lane in Xinqiao, and He Chef from the north of the city.

Chen: It strives for perfection in cold dishes and hot frying, especially in cooking squid. Although squid tastes fresh, it is difficult to cook. If it is not done well, the entrance is not easy to chew and has an odor. The aged squid can avoid this shortcoming, so some people call it.

Yellow pages micro-cost marketing method: a new idea of meeting.

Small main lineup announces multimedia interactive learning English

For "old squid".

Tianxing Chu: It's famous for its seasonal dishes. Stewed crab powder, fried cabbage with winter bamboo shoots and vinegar fish fillets are unforgettable. The roast duck is fat, fragrant and tender, which is beyond the reach of some big hotels.

Shao: The dishes are excellent in color, smell, taste and shape. The shark's fin stewed in the first course is very beautiful, and you can never get tired of fried shrimp and kidney. Chicken soup, fish ball soup and ball soup are different. You can sober up and serve.

Ho: Honey-flavored ham is the envy of its peers. The so-called honey ham is said to be the first one in his family. It tastes fresh and sweet, but sweet without losing the original flavor of ham.

These chefs are generally passed down from generation to generation, and each has a set of good dishes that can't be eaten in restaurants. Respondents: Enthusiastic users | 2011-3-118: 56

The answer on the first floor was wonderful, and I learned a lot. Not many people know these old Beijing things.