Yuan Mei, a talented scholar in the Qing Dynasty, was a famous gourmet. He wrote a book called "Suiyuan Food List".

The book says: "It is not advisable to be careless in anything, especially in food." "The cook is secretly prepared and the eater is casual, which are the major disadvantages of the diet." The skill of the chef determines the rise or fall of a restaurant.

Today, the capital of "Hongyan" is all accumulated from the family's second venture.

The store is full of talented people and has 11 senior chefs.

There are special first-level chefs Jing Sanyuan and Xu Fulin; first-level pastry chef Pei Zengnian; second-level chef Wang Xuewen; third-level chef Liu Ting... They all have their own unique skills and write the "Legend of Hongyan" one by one.

Cao Pi of the Three Kingdoms said in "Dian Lun": "The elders of the first generation know where to live. The elders of the third generation know how to eat." Eating is first of all for survival, and secondly, it can rise to the level of cultural taste and art.

In 1984, "Hongyan" sent Jing Sanyuan to travel eastward to Japan.

This cooking master represented Hebei and went abroad for the first time. He was the chef of the top restaurant Royal Hotel in Osaka and created hundreds of dishes at one time, especially the "Tile Fish", "Panda Playing with Bamboo", "

"White Jade Chicken Breast", "Carved Peacock Screen"... The Beijing cuisine he hosted was known as the "Temple of Heaven Palace" and conquered heads of state and a large number of Japanese distinguished guests.

Jing Sanyuan is the chief master of Jingdong Coastal School, a Chinese cooking master, and the technical director of Hongyan Restaurant.

He picked up the essence of Shandong cuisine and Sichuan cuisine and made Jingdong's coastal cuisine develop and grow.

"Hongyan" became famous far and wide. Jing Sanyuan once led dozens of disciples to Germany. The cooking wisdom and catering culture native to Jidong "captured" Europeans who were accustomed to eating steak and coffee.

Foreign guests from three sister cities, including Sakata in Japan, Lincoln in the United States, and Malmo in Sweden, have all been guests of Hongyan Restaurant.

A time-honored brand that has gone through many vicissitudes and has been passed down from generation to generation for 70 years.

Under the stove, the red fire from more than half a century ago is still burning.

In front of the stove, Chef Jidong demonstrates classical skills and modern talents with the spatula flying in his hands.

The ageless dining table is filled with mellow and long-lasting taste, which is a happy and exquisite new life.

Hongyan Restaurant, which has gone through many vicissitudes of life, is waiting for the polishing and washing of time.