Tianfuhao was founded in the third year of the Qianlong reign of the Qing Dynasty (1738 AD). The founder was Liu Fengxiang, a native of Ye County, Shandong Province during the Qianlong reign of the Qing Dynasty.
In 2008, the craftsmanship of Tianfuhao sauce elbow was included in the national intangible cultural heritage protection list.
Basic introduction Chinese name: Tianfuhao Founder: Liu Fengxiang Founding time: The third year of Qianlong in the Qing Dynasty (1738 AD) Team culture: The key depends on heroes, and victory depends on the team Basic introduction, brand development, corporate culture, business philosophy, corporate honors,
Production method, ingredients, methods, branches, historical stories, basic introduction Tianfuhao was founded in the third year of Qianlong reign of Qing Dynasty (i.e. 1738 AD). The founder was Liu Fengxiang, a native of Ye County, Shandong Province during the Qianlong reign of Qing Dynasty.
For the past ten years, the "sauce elbow" produced by Tianfuhao has been famous in the capital for its characteristics of "fat but not greasy, thin but not dry, skin that does not lose its texture, and rich and mellow flavor". In 1999, in order to expand its development, the company launched another one.
floor, purchased 20 acres of land in Shunyi Airport Industrial Zone, and built a modern comprehensive meat processing plant with a building scale of 14,000 square meters, nearly 1,000 employees, including more than 100 technical personnel, and product varieties increased to 70
Remaining species.
In 2006, the production scale of Tianfuhao could no longer adapt to the annual sales of hundreds of millions of yuan. Therefore, the leadership team of Tianfuhao made a timely decision to renovate and expand the existing production workshop of Tianfuhao. In addition to adding 2,200 square meters of production workshop,
The company has also invested heavily in purchasing a large number of advanced production equipment. After the transformation, Tianfuhao will have a daily production capacity of 20 tons, and annual sales will exceed 250 million yuan. Beijing Tianfuhao Food Co., Ltd. is a company with a history of nearly 270 years.
A Chinese time-honored enterprise, its predecessor was the prestigious Tianfuhao. Its founder was Liu Fengxiang, a native of Ye County, Shandong during the Qianlong period of the Qing Dynasty.
The “sauce elbow” produced by Tianfuhao Tianfuhao is well-known in the capital for its characteristics such as “fat but not greasy, thin but not woody, skin that does not return to elasticity, and rich and mellow flavor”. Five-spice tripe, tea sausage, Harbin red sausage, sandwich ham
, soy sauce pork liver, soy sauce beef and other products are also loved by consumers because of their unique taste.
Tianfuhao can produce more than 70 kinds of Chinese and Western products, and has gradually formed a production pattern with sauced elbows as the leader and driving the simultaneous development of other products.
In the process of enterprise development, Tianfuhao attaches great importance to product quality and has won many awards: it has been rated as a "Chinese Time-honored Brand" since 1993; in 2004, it was rated as an "Advanced Enterprise in Quality and Efficiency of China's Food Industry" by the China Food Industry Association; in 1998 and 2001
In 2005, it was rated as "Beijing Famous Trademark" by the Beijing Municipal Administration for Industry and Commerce; in 2002, 2004, and 2006, the Chinese and Western cooked meat products produced by Tianfuhao were rated as "Beijing Famous Trademark" by the Beijing Municipal Bureau of Quality and Technical Supervision and Beijing Municipal Bureau of Industry and Commerce for three consecutive years.
The Economic Commission was rated as "Beijing Famous Brand Product", becoming the only enterprise in Beijing's cooked food industry to win this honor; the Beijing Municipal Administration of Industry and Commerce was rated as "Trustworthy Enterprise" for three consecutive years in 2003, 2004 and 2005; in addition, Tianfuhao strictly
Quality management program, in April 2001, the company successfully passed the ISO9002 quality system certification, and in 2005, it successfully passed the ISO9001 quality management system certification again.
In 2008, the craftsmanship of Tianfuhao sauce elbow was included in the national intangible cultural heritage protection list.
Brand Development There is a story behind the establishment of Tianfuhao.
In the third year of Qianlong's reign, Liu Fengxiang, a native of Ye County, Shandong Province, brought his grandson to Beijing to make a living. He partnered with a Shanxi merchant to open a sauce meat shop at the east corner of Xidan Archway, selling sauce pork elbows, sauce pork and sauce belly.
But the store was small and nameless, so it was always in recession.
Soon, the Shanxi people withdrew their shares and the Liu family ran it alone.
One day, Liu Fengxiang went to the market to buy goods and saw an old plaque on the secondhand stall, which read "Tianfu Hao" in three regular scripts. The writing was vigorous and powerful.
Liu Fengxiang believes that this word has real foundation and contains the meaning of "God's blessing", so it can be used as a brand name to attract business.
So he bought the plaque, decorated it a little when he went home, and hung it on the lintel of his shop. As expected, it was extraordinary and made the shop shine.
From then on, some literati often stopped in front of the store to comment on the calligraphy of the three characters "Tianfuhao", and the number of customers gradually increased.
After the store was named after this, the business became increasingly prosperous.
The "blessing" has indeed arrived.
Tin Fu Hao In the past, cooked meat shops cooked at night and sold them during the day.
Once, Liu Dingming, a descendant of Liu Fengxiang, was guarding the stove at night. Unexpectedly, he fell asleep and overcooked his elbow.
Unexpectedly, an official from the Ministry of Punishment said after eating on the spot that he was fine.
Liu Daming followed the same method and the result was very popular.
Since then, Liu Daming has carefully studied the production process of this pot of elbows, summed up a unique production method, and became more and more strict in the selection and processing of materials. The quality of the sauced elbows has become better and better, and the reputation has become stronger.
Come bigger.
After the Empress Dowager Cixi tasted the soy pork elbow, she also admired it very much and gave Tianfuhao a palace waist badge, stipulating that it should be sent to the palace in a certain amount every day.
From then on, Tianfu Hao’s braised pork elbows became a tribute to the Qing Dynasty.
Tianfu Hao only accepts pigs from the eight counties in the eastern part of Jingdong. The soil and water there are good, and the pigs raised there have black hair and droopy ears. The maturity period is about 11 months, and the meat is relatively solid.
Only the pig's front feet are used to make elbows, and each elbow can weigh five or six pounds.