Talk Guoji must talk about its meaning - "training righteousness," talking about "uprightness", Kunming older generation knows that there is an authentic dish Kunming "old" hung in the arch is the "uprightness." This is a healthy atmosphere for the Southwest United literati love, but also the old Kunming part. The store is called "Fu Chiu House", opened in 1937, and now, the company has its headquarters north door, boat house stores, Jinjiang store, welcome the new branch, cloud Swiss branches, and a total of six flagship stores Grand traditional Dianwei Yunnan Qi Guoji hotel.

Fuzhaolou is the earliest Yunnan specialty store that introduced steam pot chicken in Kunming, and it is also the most popular steam pot chicken store now. The steamed chicken in the store, chicken fir rice noodles, flamboyant barbecue, cold mixed mushrooms, roasted elbows in the box, steamed mandarin fish, spicy salted shrimp, water fried croquette, Shiping tofu, rich steamed four A total of 17 dishes including Bao, Flame Mashed Potatoes, Fried Eel with Leek, Wok Egg, Wrapped Steamed Ham with Tofu, Emerald Vegetable Clay Pot, Yiliang Sliced Duck and Pork Soup with Pumpkin Balls. Among them, there are traditional Dian dishes, but also innovative dishes.

As the signature steam pot chicken, they were made in the most traditional way 100 years ago: a pot of steam pot chicken is usually cooked for 3-4 hours. In this process, the chefs cannot leave, because to ensure that a group of steam pot chickens (usually 10 pots) are released at the same time, and to make the umami taste the best, the chefs must turn over the pot regularly and put the lowest steam pot Turn the chicken to the top, and then turn it down, repeatedly, until the steamer chicken can be served, the taste is natural and authentic!

In 1937, Fuzhao Tower opened on “Fuzhao Road” (now “Wuyi Road”) in Kunming. It mainly featured steam boiler chicken as a special dish. It experienced a boom, change, and even closed down. It was forgotten. The "righteousness" familiar to people in Kunming is brought back into the public's field of vision. To regain the name of "old time-honored brand", inheriting the original taste is the first step for Fu Zhaolou.

In the words of Yu Haoran, the current chairman of Fuzhaolou, the millennium is the beginning of a new century and the beginning of the revival of Yunnan cuisine. The restaurants that mainly serve steam boiler chicken can be described as endless, but its connotation and taste have changed a lot. Yu Haoran deeply understands, "In the past, steam boiler chicken was added in a large iron pan. Water, covered with a wooden board, drilled a few holes, and then steamed the chicken in Zitao. The appearance of the electronic steam box has already replaced the traditional operation. "Yu Haoran introduced, steam box The most important thing is to abandon the traditional jet steaming method.

When Fuzhaolou resumed business, Yu Haoran and his team had their own ideas, "In order to reduce the gas injection method as much as possible, I found a teacher at the Third Machinery Plant at that time to study together, and finally made a special electronic The equipment has completely restored the traditional operations with electrical appliances. "Professionalism is the secret of Fuzhaolou steam boiler chicken's reputation. And as Wang Zengqi's description of gourmet steam pot chicken has made it famous throughout the country, Fuzhaolou attaches great importance to the combination of culture and cuisine, so that diners are satisfied in both taste and spirit. Yu Haoran and Fuzhaolou team, for the sake of culture For the delicious food, read the book to familiarize yourself with the history of "Southwest United University", and restore the dishes described in the book by the famous masters as much as possible, without losing the spiritual connotation.

Over the years, Fuzhaolou respects restoration and truth not only in production methods and cultural connotations, but also in its own raw materials. In Nanjian, Dali, Fuzhaolou has its own breeding base, which specializes in breeding countless mountain black chickens. The black chicken is very different from the market. The reporter learned that the breeding base in Nanjian is strictly in accordance with the relevant regulations of the Nanjian County Animal Husbandry Bureau. The number of days for a single adult chicken has been raised in Fuzhaolou Wuliangshan black chicken. Reaching 180 days, after 4 vaccinations in the first two months, and circulating the drug residues out of the body in the remaining month, Yu Haoran smiled and said: "This is the operation without 'pesticide residues.'"

In many old-brand restaurants, Fuzhaolou ’s requirements for utensils and excellence in ingredients are rare, and in addition to the existence of internal factors, the reasons for its long-term operation need to be discussed from its management system. In addition to the steam boiler chicken, other dishes in Fuzhaolou also inherited the word "taste", and all dishes were quantified, that is, there was a standard placed on the countertop. "This quantification is when making dishes. The side dishes are measured with fine data. For example, how many of these sauces should be put up to the standard, which can eliminate the inferior taste of the chefs of each store with different tastes.

From decoration style to management system

In addition to inheritance, it is far from enough. In the context of reform and opening up, the market economy has developed rapidly. As a well-known restaurant in Kunming, how to "change" on the basis of inheritance is also a problem. How to change new ideas, change characteristics, and let old signs Adapting to the new market is also a big problem for Fuzhaolou. From the decoration style to the management system, Yu Haoran figured out his own way of Fu Zhao Lou.

From the perspective of the management system, letting every employee feel like a family-like working atmosphere is the core of Fuzhaolou. When interviewing the staff of Fuzhaolou Yunrui Store, the reporter of Spring City learned that all employees' reunion nights Spend time in the busyness of the store, but none of them said a little, "Because this is our business, where we grow and learn, not to mention the store manager will come to the kitchen to help." The management method of each Fuzhaolou staff is close to each other. It can be said that they do not work hard for their work, but regard it as a home.

It is not difficult for people who know Fuzhaolou to find that no matter which store it is, the decoration of Fuzhaolou is always full of Chinese style, and there is a sense of “high-end atmosphere” when viewed from the outside. With such a distinctive external temperament, Fuzhaolou has been working as a "neighborhood restaurant." The consumption level is not "high-end" as its appearance, but about 60 yuan. Such prices have not changed since 2014 when Fuzhaolou entered the "commercial circle". Combining the characteristics of large traffic in shopping malls, Fuzhaolou insists on small profits but quick sales, with high-quality dishes in Wanda Plaza and South Asia First City. It has won the love of different ages, especially young people, and so on. This is what Yu Haoran said about the development of the times. "When I entered the mall, I had thought about it before, but what I wanted to do more was to be stable. After 2014, I gradually saw Fu Zhaolou around the mall. In fact, this is not that we want to cater to young people, but hope. The three characters of Fuzhaolou can appear in front of more people. Let different groups including young people naturally like the taste here. "

In many ways to promote development, Fu Zhaolou ’s secret of the poor pole is simply to promote the word "professional". These two words are not only in the presentation of taste but also include equipment, raw materials, personnel, atmosphere, Ritual sense, food safety.

Society is changing, the market is changing, and Fuzhaolou is also changing. Not long ago, the "elaborate" traditional Chinese wedding banquet etiquette, as well as the creation of the "4D" kitchen (ie) and "Ming Kitchen Bright Stove" since this summer, all have "professional" running through them. "I think this is what Fuzhaolou is still full of vitality under the market competition. It is not a place where ingredients are processed, but it is quantified from" source "to" upstream, middle and downstream. "

Introduction of Kunming Fuzhaolou Steamer Chicken Catering Co., Ltd.

The founding of Kunming Fuzhaolou Steamboat Chicken Catering Co., Ltd. is to rely on the layman ’s perspective to see the catering behavior, starting with the guests ’requirements for the restaurant. The expert's behavior has created Terry's unique, nostalgic, humane and friendly image of Kunming Fuzhaolou Steamboat Chicken Catering Co., Ltd. This has already had its personality foundation. Since then, we have continuously set up an incentive mechanism to allow each One employee has exerted all his skills. Every month, our restaurants hold chef dishes assessment procedures. Standard dish preparation can unify the skills of the chefs in each shop, ensuring that each branch is consistent in the production of basic dishes. The development of innovative dishes can be used for future The new products provide a solid foundation, and the accumulation of our standard dishes has been quantified, so that we can lay the foundation for the quantification of the standard of dishes for the future chain development! Over time, we will strive to convert to expert management, expert supervision, and healthy and standardized development!

We rely on a gentle and inclusive atmosphere, pure nostalgic thoughts, honest and trustworthy attitude, return to traditional cuisine as the concept, completed our own cultural theory, and created the history of Kunming Fuzhaolou Steamboat Chicken Catering Co., Ltd. We rely on each An employee, diligent work and silent dedication have made today's brand. An enterprise needs to have a ideological pursuit and guidance, a perseverance of conviction, but also needs the support of a group of like-minded partners. Because of the dedication of employees, the common ideals can be completed! Now every employee of our Kunming Fuzhaolou Steamboat Chicken Catering Co., Ltd. is our precious resource. As long as we have them, as long as we have talents, we can continue to develop.

Kunming Fuzhaolou Steamboat Chicken Catering Co., Ltd. uses Yunnan famous steamboat chicken as its corporate brand dish, and selects Yunnan Wuding and Zhaotong Chicken Sources. It is strictly single-pot steaming with ancient methods, reflecting the original taste. Its soup is clear and oily. Not greasy, natural and simple taste. Kunming Fuzhaolou Steamboat Chicken Catering Co., Ltd. has a total of six main Yunnan traditional steamboat chicken restaurants, including Beimen Main Store, Boat House Branch, Jinjiang Branch, Xinying Branch, Yunrui Branch, and Daguan Branch.

The decoration of Kunming Fuzhaolou Steamboat Chicken Catering Co., Ltd. absorbs the architectural charm of the old houses in Kunming Old Street, presents the atmosphere of the old shop, reflects the culture of the old Kunming, highlights the noisy neighborhood atmosphere, draws in the guests ’dining experience, and subconsciously downplays the guests’ The strangeness and restraint of the environment.

Kunming Fuzhaolou Steamboat Chicken Catering Co., Ltd. adopts a mode combining professional a la carte and butler service, which fully reflects the rich humanity and affinity of the enterprise. On the basis of standardized behaviors, let each employee show his personal charm.

In the research and development of dishes, we have always insisted on digging and developing on the basis of old traditional dishes, inheriting the essence of taste and opening up new packaging methods, so that we can innovate, do not engage in popular dishes, do not make Jianghu dishes, and do not make Yunnan dishes Cuisine, to maintain their own localization and authenticity! To make Dianwei, make authentic traditional Dianwei! Some foreign guests may have unacceptable tastes, but what we do is dishes that were eaten by people in Kunming 50 or 100 years ago, and they should be displayed as living cultural relics to keep the Yunnan cuisine light and original. Moderate sour and spicy, heavy oil and thick flavor. With the increasing exchanges in various regions, traditional Yunnan flavors are believed to impress diners!