Old names

Seeing the dumplings from the wind is a folk custom in Tianjin. Not long ago, Tianjin's aid Hainan Medical Team ended the task to return to Jin. In the isolation hotel, each team member received a hot "Tianjin Four Disc Noodles". In the next few days, the delicious meals were sent to the door of the team's room on time. The carefully arranged Jin cuisine and Jinwei made the players warm. The food delivery was "Chinese old name" Tianjin Hongqi Shunfanzhuang.

Speaking of Hongqi Shunfanzhuang, the native Tianjin people are no stranger. Established in 1936, Hongqishun Fanzhuang is a halal brand with a history of more than 80 years. Beginning in the 1980s, Hongqishun and developed, and gradually became one of the most representative halal restaurants in Tianjin. In recent years, the changes in Jinmen's eating habits have brought countless opportunities and challenges to traditional catering industry represented by Hongqishun.

The food delivery service is a new service for the old name to deal with the market transformation. The price is not the advantage of the old name. Manager Sun of Hongqi Shunfanzhuang told reporters: "Because we adhere to the traditional ingredients, production processes and inspection standards, the cost of each dish is placed there, there is no way to compress." Facing the downturn in the entire traditional catering industry, Hong Qishun first chose to carry out food delivery business, facing the majority of primary and secondary schools and epidemic isolation. The daily change of dishes is made of fresh food and sent to each diner in time. The price is not competitive and the quality is raised. The person in charge of the dining center Awen Sheng told reporters: "The old name relies on word of mouth, and the reputation requires quality. We carefully studied and learned from domestic and foreign food experience, added multiple insulation measures, and strictly set the standards for the use of ingredients to use. All raw materials that do not meet the standards are immediately thrown away, and the meals for each portion of the diners are fresh and hot. "In terms of offline stores, Hong Qishun chose to cooperate with Tianjin's community service construction and open community restaurants. Selling products with affordable people, making transparent, and reassured quality. Although the price of dishes has decreased compared to hotels, the standards for the selection of ingredients will not be reduced, and they will strive for every community residents to eat a convenient and healthy halal vibration.

Different from Tianjin Han Min cuisine, Tianjin halal dishes represented by Hongqishun, attach importance to maintaining the original taste of the original ingredients, do not use cooking wine, use less monosodium glutamate, use soy sauce, use sugar coloring, commonly use onion ginger cricket pot, ginger juice seasoning , Real the effect of "ginger without ginger". At the same time, broth is often used instead of MSG, which is used for dishes and seasonally seasoned. Squat soup, soup and halogen, and fried tender sugar are also the three basic skills of Tianjin halal vegetable chefs. It can be seen that the use of soup is important. Hongqi extension tradition, excellence in the selection of ingredients and cooking, and launched a series of characteristic signature dishes such as Yuzi beef, pine seeds, red -roasted beef tongue tails, pot collapse, and whole goat pot. Essence Take the characteristic braised beef tail as an example. You need to cook the ox tail first, put the sweet noodle sauce commonly used in large ingredients, onion ginger and Jincai in the pot, use oil to add oil, then add broth to add flavor, old pumping color, salt sugar increase Fresh, then put the ox tail, boil the high heat, boil the fire until it is soft, and finally put it in the peppercorns oil, turn it over the spoon. Although the classic halal Jin vegetables are not complicated, the use of Tianjin characteristic condiments and the use of broth, the use of Tianjin characteristic condiments, all reflect the charm of halal Jincai.

With the development of society, the catering culture has changed quietly, and diners have more choices. While maintaining the quality and taste of the old -fashioned vaginal dishes, Hong Qishun rooted some adjustments to the style of the dishes according to the feedback of the diners and the emerging diet. "Now young people are all spicy and unhappy." Master Kou, a chef, lamented that in order to adapt to the taste of young diners, Hong Qishun added some elements of Sichuan cuisine and Thai vegetables in the menu, such as traditional Sichuan vegetable sauerkraut fish, Boiled fish, spicy bullfrogs, etc. For the most popular old dishes, Hong Qishun also launched an innovative extended dish. For example, add Pu'er tea to the must -order red -roasted red -roasted ox tail, adding fragrance to greasy, unique flavor.

(Guangming Daily All -Media Reporter Liu Qian Chen Jianqiang Correspondent Park Xinyu)

Source: Guangming Daily All -Media Reporter Liu Qian Chen Jianqiang Correspondent Park Xin

Responsible editor: Wang Zimo

Edit: Wang Yuanfang Wu Yaqi Sun Xiaoting

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