In 1992, Huishijia started in Longjin West Road, Xiguan Old Town, Guangzhou. At that time, there was only a street food stall of 58 square meters, and now the Cantonese restaurant is blooming everywhere. Huishijia wrote a legend of an era.
when it comes to the ingenuity of craftsmen, I have to mention the Bang Bao pioneered by Huishijia in the world in 1992, because the traditional Bang Bao was cooked with semi-clinker, but the masters of Huishijia boldly innovated and launched a series of raw Bang Bao, that is, fresh ingredients were directly cooked in the pot, and the fire around the casserole quickly cooked the ingredients and issued a "jue-jue".
bam-bam-bam-bam-bam-bam-bam-bam-bam-bam-bam-bam-bam-bam-bam-bam-bam-bam-bam-bam-bam-bam-bam-bam-bam-bam-bam.
features of the pot: the sound of the pot, the smell of the sauce on the outside, the sauce hidden in the meat, and the hot mouth.
"Bao" —— In 1996, Huishijia specially studied the special Bao Bao for Huishijia, the height of which was 2.5CM shorter than that of ordinary casserole. Moreover, the bottom of the pot is wider than that of the ordinary sand pot, and the heating is more uniform. Hui Shi Jia Bang Bao has the Hui Shi Jia trademark. At high temperature, Bang Bao has strong air permeability and rapid cooling, which cannot be replaced by other appliances. At high temperature, the pot is easy to crack, so we should use iron wire to prevent the pot from cracking at high temperature, so its life is only once, and a shop throws away at least 2-3 sand pots a day.
"stick"-Huishijia used a short bamboo pole when he first started the pot. Because it is easy to burn out, Tietong was put on the short bamboo pole near the fire.
When the food is cooked, the cooking time should be shortened as much as possible because of the pursuit of fresh and tender food. Not only that, the chef also needs to adjust the firepower and the timing of "grabbing" the casserole according to the distance between the dining table and the stove. During the running, cooking continues. If this is a play, only when the curtain is raised, that is, at the moment of enjoyment, will the food appear perfectly.
Take Shanghai Huishi Jiaminghao Hongmei Store, which has a business area of about 1, square meters, as an example. She is 19 years old, and it is a complex of diversified catering services in the whole four-story building.
The first floor is the Crane Love Hall with the theme of "Crane". The iconic "octagonal pool" is located in the middle hall, surrounded by bright yellow and orange, which is 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 hot pot that scoffs.
One of the highlights of the Crane Love Hall is the "Seafood Shopping Area", where the freshest seafood is purchased every day, supplemented by traditional or innovative Chinese and Western cooking techniques, and accompanied by the sound of chi-chi, the Crane Love Hall is undoubtedly the best choice for taking a nap.
The garden promenade is another bright spot in the Crane Love Hall, where flowers are blooming in full of green.
Chinese tea is fragrant, western wine is mellow and sweet, and the leisurely and casual Party life is fascinating, regardless of the food expressions of Chinese and western beauty, pot and barbecue.
I prefer the blank space in the Crane Love Hall. The dining table is very far apart, 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, which is a highly anticipated place for social dining and banquets.
For example, the design theme is more vivid "Fu Lu Shou", and
Ruyi Hall, which can accommodate 1 tables and 12 guests at the same time.
The design style of Minghaohui's European palace on the third floor is as noble as possible.
There are only 1 suites, which are divided into dining area, rest area and service area.
Huishijia's service is subtle and silent, and it pursues perfection in every detail. The waiter will properly complete a series of services such as serving, pouring wine, adding water and changing dishes, and the diners will not feel abrupt at all, which is the special feature of Shanghai Minghao's supreme courtesy.
The fourth floor is the dining space on the top floor of Shanghai Minghao Hongmei Store. "Yo, yo, Luming Literature, the apple of the wild, I have a guest, blowing sheng", to entertain the distinguished guests, as the most sincere and precious tribute.
named after the poetic "Luming Literature Pavilion", "Luyuanchun" and "Luhuitou",
all three spaces can overlook the hanging garden.
Guangdong rice wine
A small cup of Guangdong rice wine, poured and drunk, is the epitome of the etiquette and culture of people in Guangfu.
French frozen foie gras
It's my first time to taste the pink frozen foie gras. The waiter said that one can be divided into two with a knife, half can be tasted immediately, and the other half can be eaten a few minutes later. The frozen foie gras is similar to the cold cake in the syrup shop, without a trace of fishy smell; Personally, I think the foie gras tastes better a few minutes later, and the teeth are still useless. The foie gras inside has melted, and the delicate and smooth juice is full of subtle feelings between the teeth and tongues, which is unexpected. The so-called "instant melting" should be like this.
longan squab
As a classic of Cantonese cuisine, Huishijia takes roasted squab to the extreme. Besides the traditional original flavor, it also develops a variety of flavors such as baked salt, cheese, longan, thirteen spices, smoked, braised and pigeon braised rice to meet the needs of different diners.
according to the waiter, the ingredients are 32-day-old squab, which is made with ingenuity. Therefore, when it is served, the aroma of the squab with thin and translucent skin is overflowing, which makes the whole table full of people. Take a bite while it is hot, and feel the crispy taste of the skin, with a hint of sweet longan, but sweet but not greasy. The pigeon meat inside is full and tender, and the juice is properly locked. One point is too greasy, one point is too dry, and it is a sense of carefree.
spicy BBB frog
Guangdong BBB pot, which combines the tip of the tongue with Michelin's favor, uses fresh and smooth frog meat, and the frog that is cooked with fierce fire is even more fragrant, which is perfectly blended with the homemade spicy BBB sauce to pick up a thick frog, which is crispy and attractive.
beef tongue with black pepper
We ordered this one when we were still not satisfied with the pot with black pepper sauce, and it tasted like milk, which was very tough and satisfying.
That year, the Van Gogh Dragon Fan
Although the dragon fan was also a grouper, it could grow to a maximum of 4KG, which was completely worthy of this domineering name. Steamed dragon vermicelli with salted egg yolk sand tastes just right, so it won't make the fish taste light, but it won't be too salty, as if it were back to the 19th century.
fried meat with perilla leaves
fried meat with perilla leaves looks very tender, dark red in color, dry, fragrant, crisp and tender. When eating, it is best to serve it with two pieces of perilla leaves, which makes it more delicious, fat and not greasy.
Lard residue bibimbap
I haven't eaten lard residue bibimbap for a long time since I left the country. The soul of a good bowl of bibimbap is fine rice and proper cooking skills. The bottom of the pot used for Huishijia lard residue bibimbap is a sand pot. The steamed rice is dry and waxy, and it is crispy when fried. Pour soy sauce on the hot rice, and the fresh fragrance will burst out completely. A bite of lard residue bibimbap, the aroma that goes straight to the top of your head and the sweetness after chewing, is the best reward for your stomach.
papaya with ginger cream ice cream
If you are not satisfied with the delicious pot, the dessert of papaya with ginger cream ice cream ends perfectly. After eating enough papaya, cool down perfectly with ice cream and feel the wonderful feeling of taste buds in two days of ice and fire.
handmade ice cream with ginger and milk was founded in 212, inspired by the traditional dessert of Guangzhou, ginger and milk. Add ginger to the cake, so that the taste of ginger can blend with the milky fragrance in the ice cream. The ice cream slides into the throat, and the fragrant ginger and milk are revealed. Every bite is silky and enjoyable, and the crispy bottom adds a charming and rich taste to the mellow ice cream.
At present, Shanghai Huishijia has several sub-brands.
Two famous brands focus on high-end banquet Cantonese cuisine,
Two Huishijia brands focus on mid-range Cantonese cuisine, and two Suzaku brands focus on tea and Cantonese dim sum.
The craftsman's ingenious "Shanghai Minghao" is the place where the guests are invited for a good banquet, whether it is a wedding banquet, a life anniversary, a business banquet or a social dinner.