"Tak Yuet Lau" was founded in Jiajing in the Ming Dynasty, is located in Suzhou Bantang Wild Tiger Fang Hamaguchi, Sheng Ping state prefect of the building, dating back more than 400 years of history. "Tak Yuet Lau" recovery in April 25, 1982, the bustling center of Suzhou Relocation eunuch. On a floor, many famous, strong technical force, to help the Soviet Union heritage dishes, especially good at making handed down from the Ming Dynasty ship food boat point, Wu first feast. "Flavor of the world" in the crab, "China 2-- from heart tongue" in the dessert, "China 3 on the tip of the tongue," "food" in the Soviet Union to help dish first card squirrel mandarin fish are about amazing on floor.

Going back in history, "Deyuelou" was established during the Jiajing period of the Ming Dynasty. It was located in Fangbangkou, Bantang, Huqiu, Suzhou. It was built by Sheng Pingzhou Taishou and has more than 400 years of history "Record --- 128 pages" (excerpt from Changxing County: Sheng Zhonglie, Wu County, Jiajing 38 years as Pingzhou, now Huzhou Changxing County Cheng). The opera writer Zhang Fengyi from the Ming Dynasty presented the poem "Deyuelou" with the cloud: "Qili Changdi column painting screen, the floor is faintly wicker-green, the mountain seats are unevenly seated, the water tunes are heard intermittently, and the flying flowers ride across the shore and go to Mengu When the passenger ship stopped, I came to be a drunkard, but I didn't want to wake up. Yefangbang, commonly known as Yefangbang, is located between Bantang Bridge and Puji Bridge, across the river from Huqiu, with mountains and rivers blending in and beautiful scenery. "Ren Xin Zhai Cheng Ji" cloud: "Wu people always travel to Hubu, every time they hang out in the mountain pond to feast, but not to climb mountains, to avoid the heat in spring, Wu Niangan boatman Xianji Yefang Bangkou" There is a poem that reads: "Hundreds of flowers are found deep, and the ecstasy is only in Yefangbang." In the Ming and Qing dynasties, Sushantang was so beautiful that Yefangbang was a lively market. In order to meet the needs of the development of tourism and the wishes of the broad masses, in 1982, the restaurant "Deyuelou" was restored in the eunuch lane of Guanqian Street in downtown Suzhou. In 2003, it was established as Suzhou Deyuelou Catering Co., Ltd. after deepening reform. "Deyuelou" is a registered trademark of Suzhou Deyuelou Catering Co., Ltd., with a registered capital of 13.95 million yuan.

The building of Deyuelou Guanqian is a pink-walled daiwa, with cornices and corners, simple and elegant. The cornices are in the middle. The word “Deyuelou” is written by Song Richang, the former chairman of the Shanghai Calligraphy Association. , Plus the lace cornice on the back of the moire, exquisite and free, Yongmu and handsome. There is a half-pavilion on the front wall, a pair of colorful unicorns hanging upside down under the eaves of the half-pavilion, the storefront is a water-grinded brick octagonal cave door, and the Zhu lacquer is equipped with a copper ring. Celebrity chefs have come to Yueyue, and Qionglou Yuyu is drunk on the moon. " The facade building was rated as one of the top ten buildings in Suzhou in 1986, and made the commemorative sparkle picture of "Suzhou City 2500 Years". In 1997, the Guanqian shop was renovated on the ground, adopting the "Gusu Garden" indoor architectural structure concept, retaining the original "Deyuelou Cultural Style" elements, and combining the characteristics of the catering industry to rationally integrate the two into one. In particular, the entrance hall with an area of 320 square meters and a height of tens of meters has designed the most classic Tongtian stairs and the cloister of the Happy Valley Building, which embodies a major feature of Suzhou's ancient architecture. The interior decoration adopts the superior wood ---- mahogany (rosewood) for the production of high-end furniture, and the environmentally friendly paint ---- lacquer to meet the environmental protection requirements. The decorative craftsmanship combines traditional and modern craftsmanship, including flat carving, open carving, deep relief and double-sided carving of "mahogany carving". There are lacquer carving, painting and gold paste of "lacquer carving". There are "Su embroidery" single-sided antique embroidery and double-sided embroidery. There are flowers, birds, landscapes and calligraphy of "Wumen School of Painting". The decoration of the restaurant is integrated into a whole, one step at a time, dense and dense, and transparent, which reflects the beauty of each visual mood and shows the catering culture of Wu Culture and Deyue Building. The decoration of all branch stores reflects the decoration style of Deyuelou from different sides, so that consumers can enjoy the style of Gusu garden and the rich cultural charm while recognizing the style of Deyuelou.

During the Shanghai World Expo-Shanghai World Expo Garden is a representative of Jiangsu cuisine, a window image of Suzhou, and a platform for Deyuelou's brand display. According to the unique style of Deyuelou's architecture and the style characteristics of opening branches, the restaurant decoration is adopted Suzhou traditional mahogany carvings, boxwood carvings, lacquer carvings, and embroidery crafts are themed decorations and embellishments. They will also display the Suzhou World Cultural Heritage Lingering Garden, Master of the Nets Garden, Tiger Hill, and Canglang Pavilion in the form of light films, making the world and the country Visitors enjoy the Gusu garden style and mellow cultural charm during the dining process.

Deyuelou insists on the protection of intellectual property rights of well-established brands. Since 1993, it has successively registered and protected registration of related trademark registration categories, and applied for trademark opposition applications for squatting by several foreign companies, effectively protecting Suzhou. Intellectual property right. The "Deyuelou" trademark was named the first "China Time-honored Brand" by the Ministry of Commerce in 2006, and was recognized as the "Famous Trademark of Suzhou" by the Jiangsu Provincial Administration for Industry and Commerce in 2008. City Enterprise Known Name "was awarded as" Famous Trademark of Jiangsu Province "by Jiangsu Administration for Industry and Commerce in 2011.

A century-old shop with a word of mouth;

Inheritance and succession, five generations;

Su-style boat spot, Gu Su flavor;

Chang'e accompanied the moon, and the jade rabbit followed.

In April 2014, in the hit documentary "China on the Tongue 2-Biography of the Heart", Deyuelou once again showed the style of the Su Bang dishes. In fact, the film crew came to Deyuelou on July 2, 2013. I came to the shop for 5 days, mainly for the inheritance of Su-style dim sum. And Lu Jiemin, the white chef in Deyuelou, did indeed "leave his way out." At the age of 51, he had been making dim sum for more than 30 years in Deyuelou. However, in terms of his existing generation, he can only be regarded as a "third-generation doorman" ". The white case chefs in Deyuelou have a complete five-generation heritage.

During this filming, the 87-year-old "most master" Zhu Axing was specially invited, and also Lu Jiemin's "master ancestor". Dong Jiarong, who inherited Zhu Axing's "mantle", is also 63 years old. It is to worship under Dong Jiarong's door, and the three of them are all Chinese cooking masters.

There are more than 10 kinds of dim sums produced this time. There are four categories of Su Bang dim sum, fermented, pastry and rice noodles. At present, there are 70 or 80 kinds of Su Bang traditional dim sum mastered by the master of the white case, Lu Jiemin Guang. Mainly show the production process of rice noodles, including glutinous rice rolls, square cakes and Su-style boat spots.

Inheriting the Soviet confectionery should be calm, purposeful and qualitative. The Subang dim sum is known for its small size, different seasons, and delicate taste. Like a roasted wheat, it needs to make 20 to 22 "folds"; a boat orders "hedgehog", and each thorn on the body must be realistic. Apprentices of traditional Soviet confectionery have to "make three years and three years", and Lu Jiemin's first snack he made with his "apprenticeship" is fermented steamed buns. 'Buns' techniques are very particular. "

The small and exquisite jade rabbit, the lively goldfish, and the lingering jade goose ... The various exquisite boat spots and Su-style snacks delighted the audience.

Another important part of the film's "Heart Biography" is the inheritance between chefs and disciples as a traditional practitioner. Chefs are also inheritors of culture.

Suzhou's pastry, an important genre of Chinese Han pastry, is the symbol of Suzhou, just like the Suzhou gardens. The delicate craftsmanship of the Soviet-style pastries is dazzling and is hailed as "the root of walking the white case."

In the "Tongue", accompanied by the soft and glutinous Suzhou dialect, good chefs become experts in using various weapons, summer and autumn mint, winter and spring roses are beautiful. Delicious dim sum such as Su-style square cake, crab yellow siu mai, prawn meat dumpling, jujube mud cake, Sixi steamed dumplings, Suzhou shipyard, etc. appeared one after another, making the food greedy.