Bei Huang cheng si branch

Business hours:10: 00-14: 00-17: 00-21:00.

Branch:

Xi singer Li branch

Address: Innovation West Lane outside Yongdingmen, Chongwen District 1 10 Tel: 67232902

Business hours:10: 30-14: 30-16: 30-21:00.

Liuliqiao branch

Address: West Station South Road 1 Fengtai District Tel: 6348 1736

Business hours: 1 1 o'clock -22 o'clock.

Recommended: crispy large intestine: 28 yuan, fried fat intestine: 18 yuan, garlic tripe: 36 yuan, stewed assorted hot pot: 1 18 yuan.

Xinyuanzhai (honey Guo)

The choice of raw materials for making food in this shop is very strict. For example, sour plum soup, sour plum cake, etc., choose high-quality ebony produced in Zhejiang, Fujian, Guangdong and other places, especially the round ebony produced in Ji 'an, Zhejiang, which has a small core and thick meat. The auxiliary materials are golden rock sugar and osmanthus fragrans produced by Zhang Changfeng or Zhang Fengyu in Hangzhou. Preserved begonia is made of "eight-edged" Bai Haitang, and white sugar is made of "top-layer" soft white sugar. In production, adhere to the formula and operate strictly according to the rules. The ingredients for making sour plum soup should be mastered flexibly according to the temperature. It should be sour when it is hot and sweet when it is cold. The method is: soaking at constant temperature, filtering, heating, and adding auxiliary materials such as osmanthus fragrans and rock sugar. Sour plum soup should be golden in color, fragrant and refreshing, and hung in a bowl after drinking (a layer of soup is attached to the bowl). After making sour plum soup, it is concentrated and processed into sour plum halogen, which meets the requirements of black, red and transparent color, rich floral fragrance, sweet and sour taste. The method of candied haws is more unique. Choose the best red fruits, remove the core and string them into a string, but leave a certain gap between the fruits so that each red fruit is evenly stained with rock sugar. Some also cut a hole in the fruit, put in homemade fine bean paste, walnut and yam paste, thinly paste a layer of black bean paste on the outside, put different shapes of white melon kernels on the bean paste, and then dip in ice sugar juice. The appearance is red, white and black, and the food is sweet, sour and crisp, fragrant and delicious.

Puwufang (Sauced Meat)

Address: No.51Dong 'anmen Street

Features:

Fine workmanship. The traditional technology of meat products in Puwufang emphasizes "two cleanness and two thoroughness". Two are clean, one is that the raw materials should be clean, and the bird's mane should be removed. All slaughtered game should be put into boiling water pot to remove fishy smell before curing. Second, ingredients and auxiliary materials should be clean, impurities should be removed and strictly screened. Two things, first, the pickled raw materials should be fresh and generally slaughtered by themselves; Second, the ingredients and spices of boiled sauce or cook the meat should be complete and indispensable. After liberation, Puwufang paid attention to scientific ingredients in the process of making sauce, actively canceled some unhealthy ingredients, and at the same time absorbed the advantages of northern sauce products, adding cloves, cardamom, Amomum villosum, cinnamon and aniseed. , the integration of North and South sauce-making techniques in one furnace, forming a unique flavor. Thoroughly cooked means that when cooking, the meat should be thoroughly cooked, and the heat should be crisp and mellow, so that the bones will be crisp and rotten without going out of shape.

Puwufang's sauce is also very distinctive. Although it's called sauce, it doesn't add soy sauce at all. Instead, it is made of cook the meat's old barrel soup, soft sugar, pepper, aniseed, cinnamon, clove, cardamom, onion ginger, cooking wine and red sorghum. And then simmer the juice. All meat, ducks and chickens, wild birds and game have to be cooked in the old soup before they can be tasted. Brush the sauce after taking it out to make it rosy, bright and attractive.

The famous and famous meat products we operate mainly include: secret sauce duck, ruddy in color and delicious; Salted duck is beautiful and fragrant; Nanwei sauce meat, rotten skin, tender meat, delicious; Wuxi dapai and Nanwei smoked fish are the best products developed by Platts 100 times. Nanwei barbecued pork, sauce meat, roast chicken, fake fish belly, braised pork belly, braised large intestine and sausage are all good in color, fragrance, taste and shape.

Houdefu (Palace Cake)

Address: No.58 Lishi South Road, Xicheng District

Tel: 68027397; 68028 180

Houdefu Restaurant was founded by Chen, a native of Qixian County, Henan Province. Chen used to be a chef in Beijing Tongrentang. He was good at cooking. His ancestors were famous for their "iron pot eggs".

Houdefu's dishes are distinctive in color, fragrance and shape. Houdefu enjoys a high reputation in Beijing for cooking palace dishes. Famous dishes such as Longxu cake and crisp sesame cake have won many awards at home and abroad, and have been praised by many heads of state, envoys and Chinese and foreign guests.

Tianxingju (Fried Liver)

Address: No.95 Yukou Street, Qianmen County, Chongwen District, Beijing, China.

Tel: 67023240

They first soak and rub the fresh pig intestines with alkali and salt, then wash them with water and vinegar to remove the fishy smell of the intestines, and then cook them. After cooking, they stewed it with slow fire and covered it with a wooden cover smaller than the pot, so that the intestines were cooked thoroughly without losing oil and maintaining a delicious taste. After the intestines are cooked, cut into small pieces half an inch long, commonly known as "thimble section". Clean fresh pig liver and cut it into wicker with a knife. They also put a lot of effort into seasoning. First, heat the cooking oil, and then add fennel. Stir-fry the star anise and add the raw garlic. When garlic turns to Huang's, immediately add appropriate amount of yellow sauce, and then put it in the pot for later use. Besides, cook some delicious mushroom soup. When making fried liver, first put the cut hot sausage into the boiling soup, and then add the fried garlic sauce, chopped green onion, Jiang Mo and mushroom soup; After that, put the cut raw liver strips into the soup and thicken them immediately and moderately; Finally, sprinkle some garlic and stir-fry the liver. When the store sells fried liver, it insists on selling it one pot at a time, and the fried liver is smooth, tender and delicious. They also ordered a batch of small bowls with a diameter of only about seven centimeters in Jingdezhen, Jiangxi; After the fried liver is served, it is like a treasure lamp with crystals, with moderate thickness, gratifying color and fragrant smell. You don't need chopsticks or spoons when you eat. You just need to hold the bottom of the bowl with your hands and turn your lips along the edge of the bowl to drink. It is really unique. Good quality and low price, good service. Very popular with customers, business is booming. By the Republic of China, Huixianju had developed from a bungalow to a two-story building with wonton on the second floor.

After wonton (wonton)

head office

No.43 Donghuamen Street, Beijing

Business hours: 06:00-22:00

Recommended: stir-fried shrimps: 20 yuan, roasted cabbage with chestnuts: 10 yuan, grilled elbow strips: 16 yuan.

Branch:

Wangfujing branch

Address: Dong 'anmen Street, Wangfujing, Chaoyang District 1 1

Tel: 6525 1892

Business hours: 06:00-0 1:00.

Per capita consumption: 20 yuan

Longfusi branch

Tel: 64060632

Luoguxiang branch

Tel: 6404202 1

Qingshuiyuan branch

Tel: 64686399

brief introduction

Why is the wonton of "Hundun Hou" famous in Beijing? It's mainly wonton made here. "Wonton Hou" has been dominated by wonton since its opening. In addition to the Cultural Revolution, its main varieties here are wonton and sesame seed cake. Its wonton is characterized by thin skin, fine stuffing, good soup and complete seasoning. The wonton skin of "wonton Hou" is as thin as paper. If you put the skin on the newspaper, you can see the words on it. Fine stuffing refers to the ratio of how many dishes to how much meat. The meat pays attention to the front hip tip, seven points thin and three points fat, and the filling is very uniform. A bowl of wonton, 10 skin is one or two packs and one or two fillings, which add up to two, which is basically the same. The wonton of "Wonton Hou" is hand-made on the spot. Making wonton is also called pushing wonton. The dexterity of hands is amazing. Two chefs in each class can feed more than 3000 people, and on average, they can push more than 100 wonton in one minute.

The soup of "wonton Hou" is a must. The soup for cooking wonton is made from the big bones of pigs, which takes about 6 hours. Soup mouth pays attention to its strong taste but not greasy. Because bone soup contains calcium, many old people like this mouth because of it. The ingredients of "wonton Hou" pay attention to the word "all", including laver, coriander, winter vegetables, shrimp skin, egg skin and so on. Two years ago, the reporter wrote a report "Beijing's winter vegetables are gone". Winter dishes are indispensable ingredients for Beijing-style wonton. "Hundun Hou" ran a lot of errands to change winter vegetables, and finally found a manufacturer in Qingxian County, Hebei Province. At present, the winter dishes packed in jars in Qingxian County have become a special offering of "wonton Hou".

In the 1950s, "wonton Hou" was a minor celebrity in Beijing. At that time, the octagonal trough was very close to the Auspicious Theatre and Beijing People's Arts. Some famous actors often went to the "Wonton Hou" to drink a bowl of wonton and eat two sesame cakes for supper after the performance. Don't look at wonton, it often shows its face on the big mat. At that time, Premier Zhou hosted a banquet for foreign guests and invited the master of "wonton Hou" several times. Chen Baozeng, the nephew of An, one of the seven founders of "Wonton Hou" (over 60 years old this year), wrote a reminiscence article "I made wonton for the Prime Minister" a few years ago, and introduced these situations in detail. In the early 1960s, Master "Wonton Hou" participated in the National Cooking Technology Competition and won the gold medal, which was received by the leaders of Li Xiannian, Peng Zhen and other countries. At the Beijing Cooking Technology Competition held not long ago, the wonton of "Wonton Hou" won the bronze prize, and at the popular wedding food festival, their wonton banquet won the gold medal.

Xiaoxiao wonton is famous as "wonton Hou". How to use this golden character to attract brands and develop China's fast food industry has always been a topic that Xinghua Food Company never tires of discussing. As a time-honored brand, "wonton Hou" once had a history worth showing off. However, in the face of fierce market competition in the catering industry, the original small workshop production model is obviously unable to keep up. At the beginning of this year, Xinghua Food Company invested 6.5438+0.2 million yuan to completely decorate the "Wonton Queen", and the frontispiece was brand-new. The store has been readjusted to increase its business area. The biggest change is the practice of wonton. On the basis of retaining the tradition, we have carried out comprehensive innovation in accordance with scientific and standardized methods.

The old business model of "Wonton Hou" is that every employee can roll skin, make stuffing, hang soup and serve food. Now it's the appointment of people by post, the stuffing tube of leather bags, the cooking tube and the service tube. We used to make stuffing and skins together, but now we have found another place (because Wangfujing is so expensive, we try to increase the business area) to build a central kitchen for the store. In the past, customers bought cards and went to the counter to wonton themselves. Now they serve the table and settle accounts after eating. In the past, the variety of "wonton Hou" was single, and there was only one kind of stuffing. Except for wonton, which used to be only engaged in scones and side dishes, now they ask technicians and nutritionists to ponder and identify it repeatedly, increasing it to 28 varieties, and wonton alone has 5 kinds of fillings. There are four kinds of biscuits, besides noodles, steamed dumplings, steamed buns and a wonton feast. Wonton used to be cooked in the original soup and fished out. Now I cook with a single noodle basket, and the soup is cooked in another pot. There are several kinds of soup, such as stick bone and old hen. I can pour the soup when I cook. A basket of 10 is neither more nor less. It used to be cooked in a big pot and fished directly. Uneven quantity is easy to be picky. Now I don't have these concerns.

These changes of the time-honored brand "After Wonton" have made Beijingers feel refreshed. How can you say that the old brand hasn't changed? The value of time-honored brands lies in the gold content of the font size. After "Wonton Hou" reopened, customers were full every day. Although its business area is only over 300 square meters. It is sold with a bowl of wonton for three or four yuan, but the average daily turnover is more than 20 thousand yuan, with a peak of more than 30 thousand yuan. This economic benefit makes some big hotels and restaurants tongue-tied. As the snacks such as wonton operated by "Wonton Hou" have basically been standardized, and customers are waiting in line at old stores, Xinghua Food Company will use this golden signboard to open four chain stores one after another. At the same time, they are going to learn from the management experience of foreign fast food restaurants, so as to make this old shop glow with new vitality. Maybe in a few years, "wonton Hou" will blossom everywhere in Beijing. The experience of "after wonton" is worth learning how to create more brilliant achievements for the old brand.