Speaking of craftsmen's ingenuity, we have to mention the Bobo pot pioneered by Wyeth family in the world in 1992, because the traditional Bobo pot is cooked with semi-clinker, but the masters of Wyeth family boldly innovated and launched a series of raw Bobo pots, that is, cooking fresh ingredients directly in the pot. The fire quickly cooked the ingredients around the casserole and issued a "unique".
Characteristics of pot-making: pot-making on fire, running on the pot, doing three things and doing two things, that is, eating is the best.
The characteristics of Baba Bao: Baba sound, sauce smell outside, sauce hidden in the meat, especially spicy mouth.
"Bao"-1996 Wyeth's family specializes in making special pots for Wyeth's family, which is 2.5CM shorter than ordinary sand pots. Moreover, the bottom of the pot is wider than that of ordinary casserole, and the heating is more uniform. Huishijia Bangbao has Huishijia trademark. At high temperature, Bangbao has strong air permeability and rapid cooling, which is irreplaceable by other electrical appliances. The pot is easy to crack at high temperature, so it needs iron wire to prevent it from cracking at high temperature, so its life is only once, and a shop throws away at least 200-300 sand pots a day.
"Stick"-Hui Shijia used a short bamboo pole when she first made the pot. Because it is easy to burn out, he put a tietong on a short bamboo pole near the fire.
Heat, because "Bangbao" pursues the freshness of food, it has to storm and shorten the cooking time as much as possible. Not only that, the chef also needs to adjust the firepower and the opportunity to "grab" the casserole according to the distance between the dining table and the stove. During the operation, cooking continues. If this is a play, only when the curtain is opened, that is, the moment of enjoyment, will the food be perfectly presented.
Take Huishi Jiaminghao Hongmei Store with a business area of about 1 10,000 square meters as an example. She 19 years old, is a diversified catering service complex with four floors.
On the first floor is the Crane Love Hall with the theme of "Crane". The iconic "octagonal pool" is located in the central hall, surrounded by bright yellow and orange, simple, lively and elegant. In the lobby on the first floor, it is common for a serving chef to walk quickly between tables with a sneering hot pot.
One of the highlights of Heaitang is the "seafood shopping area", which purchases the freshest seafood every day, supplemented by traditional or innovative Chinese and Western cooking skills, and accompanied by the chirping sound, Heaitang is undoubtedly the best choice for a nap.
Garden promenade is another highlight of Crane Love Hall, where flowers are in full bloom, full of green.
No matter the expressions of Chinese and western beauties, pots and barbecues, Chinese tea fragrance, western-style wine mellow, and leisurely party life, people are fascinated.
Moreover, I prefer the blank space in the crane love hall, and the distance between the dining table and the dining table is large, giving guests a comfortable dining experience.
The second floor has a number of western-style elegant dining spaces, without losing the charm of Chinese style, and is a highly anticipated social dining and banquet place.
For example, "Fu Lushou" with a distinctive design theme,
Ruyi Hall can accommodate 10 table, and 120 guests can eat at the same time.
The design style of the famous European palace on the third floor is as noble as possible.
There is only 10 suite, which is divided into dining area, rest area and service area.
Hui Shijia's service is subtle and silent, pursuing perfection in every detail. The waiter will properly complete a series of services such as serving, pouring wine, adding water and changing dishes. Diners will not feel abrupt, which is the characteristic of the supreme courtesy of Hao Ming.
The fourth floor is the dining space on the top floor of Shanghai Haoming Hongmei Store. "Yo, yo, my wild apple, I have a guest, blowing sheng", to entertain distinguished guests, as the most sincere and precious tribute.
Named after the poetic Luming Pavilion, Luyuanchun and Luhuitou respectively,
All three spaces overlook the hanging garden.
Guangdong rice wine
A small cup of Guangdong rice wine, drunk upside down, is the epitome of Guangfu people's etiquette culture.
French frozen foie gras
This is my first time to taste the frozen pink foie gras. The waiter said that one can be divided into two parts with a knife, half of which can be tasted immediately and the other half can be eaten in a few minutes. The frozen foie gras is similar to the cold cake in the sugar store, without a trace of fishy smell; Personally, I think foie gras tastes better after a few minutes, and my teeth are still useless. The foie gras inside has melted, and the delicate and tender juice is full of subtle feelings between the teeth and the tongue, which is unexpected. The so-called "instant melting" should be like this.
Longan squab
As a classic of Cantonese cuisine, Huishi has brought roasted squab to the extreme. In addition to the traditional original flavor, it also developed a variety of flavors, such as roasted salt, cheese, longan, thirteen spices, smoked, braised in brown sauce, pigeon braised rice and so on, to meet the needs of different diners.
According to the waiter, the ingredients are 32-day-old squab, which is ingenious. Therefore, when the table is served, the pigeon with thin and translucent skin is full of fragrance, which makes the table full of people. Take a bite while it is hot, and feel the crispy taste of the epidermis, with a hint of longan sweetness, sweet but not greasy. The pigeon meat inside is full and tender, and the juice is locked just right. One point is too greasy and the other is too dry, which is a carefree feeling.
Spicy bobo frog
The Cantonese-style pot with the tip of the tongue and Michelin's pet, the selected frog is tender and smooth, and the fierce frog is even more fragrant. It is perfectly blended with the homemade hot sauce to pick up a thick frog, which is crispy and attractive, chewed carefully and memorable. It will make you cry at the first bite!
Black pepper beef tongue
We ordered this, which is thick cut beef tongue with black pepper sauce. It tastes like milk, tough and satisfying.
That year, Van Gogh was a dragon fan.
Although the dragon fan is also a grouper, it can grow to 400KG at most, which is completely worthy of this domineering name. Steamed dragon vermicelli with salted egg yolk sand tastes just right, which won't make the fish taste light, but it won't be too salty, as if it were back to the19th century.
Sauté ed perilla leaf meat with salt
Fried meat with salt looks very tender, dark red in color, dry, fragrant and crisp. It's best to eat with two pieces of perilla leaves, so it tastes more delicious, fat but not greasy.
Lard residue bibimbap
I haven't eaten lard residue bibimbap for a long time since I went abroad. The soul of a good bowl of bibimbap is excellent rice and proper cooking. The bottom of the pot used for bibimbap with lard residue in Wyeth's house is casserole. The steamed rice is dry and waxy, and it is crisp when fried. Pour the soy sauce on the hot rice, and the fresh fragrance will burst out completely. A bite of lard residue bibimbap, the aroma straight at the top of the head and the sweetness after chewing, is the best reward for the stomach.
Papaya ginger ice cream
If you are not satisfied with the delicious food in the pot, the dessert of papaya, ginger and ice milk will be the perfect ending. Eat enough papaya, cool down perfectly with ice cream, and feel the wonderful feeling of taste buds of ice and fire.
Ginger milk handmade ice cream was founded on 20 12, inspired by the traditional dessert ginger milk in Guangzhou. Add ginger to the cake, so that the taste of ginger can blend with the milk flavor in the ice cream. The ice cream slipped into the throat, and the strong ginger flavor and milk fragrance were exposed. Every bite is a silky enjoyment, and the crisp bottom adds a charming and rich flavor to the mellow ice cream.
Today, Shanghai Huishijia has several sub-brands.
Two celebrities specialize in high-end banquets, Cantonese cuisine and catering.
Two food lovers mainly focus on mid-range Cantonese cuisine, and two Suzaku mainly focus on tea and Cantonese dim sum.
The ingenious "Hao Ming" by craftsmen is the place where long-distance guests are located for a good banquet, whether it is a wedding banquet, a life anniversary, a business banquet or a social dinner.