"Goubuli" was founded in 1858, is China's well-known trademarks, old Chinese, ignore the dog buns making skills are recognized as a national intangible cultural heritage. Goubuli Group Co., Ltd. was established in 2005 to. It is a variety of formats and catering hotels, food industry, logistics, quality control research and development, training bases and other business groups. Goubuli always pursue the "good faith, quality management" concept, to create the ultimate artisan products with spirit, the spirit of innovation with business conditions, with modern ideas to improve management. Group has won China's top ten food and beverage brands, Chinese brand-name commercial enterprises Honor. Goubuli brand value through authoritative assessment, ranking first in the old Tianjin, the country's old two.

Dog ignores the origin

Gouli was founded in 1858 and has a history of more than 150 years.

At the time, there was a farmhouse in a suburban county of Tianjin. At the age of 40, he was a lucky son. For the sake of safety, he was named "dog". When he was 14 years old, "God Son" came to Tianjin to learn craftsmanship and worked as a buddy in a steamed food shop. Due to his ingenuity and hard work, Gou Zi has a good job. So he set up a bun stand. He invented the process of water-filled half-hair noodles, making the buns soft, fresh and not greasy. The appearance of the buns is like a blooming white chrysanthemum. The color, fragrance, taste and shape are unique, attracting people from all over the world to eat buns, and the business is very prosperous. "Goozi" is too busy to talk, and people say: "Goozi sells buns and ignores people." So for a long time, people called him a "dog ignored."

At that time, Yuan Shikai, the governor of Zhili, had eaten the dog and ignored the buns, and immediately went to Beijing to enter the palace to dedicate the buns to the Empress Dowager Cixi. The Queen Mother Lafayette tasted Baozi Longyan Dayue and praised: "Beasts in the mountains, geese in the clouds, cattle and sheep in the hinterland are fresh, and the seabed is not as good as dogs, and the longevity of food".

Meizai ignores the buns

According to relevant introductions, the World Health Organization especially regards steamed food as the first health advocacy in the production of several diets such as fried, fried, cooked, steamed and fried. Dog ignoring steamed buns is a model in this steamed food initiative. Like the instinct of the Chinese, she has rich connotation hidden under the simple appearance. In China, people in different regions have different preferences for buns. Northerners like to buns that are soft and tender; Southerners prefer hot buns that are full of soup; dogs do n’t care about buns, which is a super north Vietnamese taste, combining the two Half bun with water filling.

In Tianjin, more than a hundred years ago, water transportation was prosperous. At the active land terminal Hou Jiahou, merchants and dignitaries stopped to gather. Along the banks of the South River, a bun shop with dogs ignoring the signboard is particularly prosperous. The owner is named Gao Guiyou, a late-born son of his parents who is 40 years old. His parents named him "dog" for his safety. When Gouzi was 14 years old, he came to Jincheng to learn art from Wuqing Oudian Village, 30 kilometers away from Tianjin. He first worked as a buddy at Liujia Steamed Food Shop in Nanheyan. . After three years of being a teacher, he opened a bun shop. The buns have good craftsmanship, the buns made are soft, the fragrance is not greasy, and they look like chrysanthemums. It attracts people who are ten miles away to eat buns. Because the buns sell the buns, they are too busy to talk to customers. He "dogs sell buns, ignore people". Over time, people call the buns he manages "dogs ignore buns." With everyone's suggestion, Gouzi also simply changed the shop's name to "Dog ignore".

The half-bread bread with water filling created by Gouzi is different from the hot noodle soup bag in the south. It is made by adding the broth into the fat and suitable filling and steaming the soup. In order to prevent the soft and delicate hair dough from quickly consuming the soup in the filling and making the buns fall into a mess, the dog takes the middle way and uses "one arch fat" to make the dough into a half-hair noodle. It not only locks the soup but also retains its fluffiness, and also makes the shape of the bun into 18-folded chrysanthemum petals, and the seal is duck-billed. This water-stuffed half-fat noodles and the shape of a creamy, chrysanthemum-like shape are about the ancient unique craftsmanship of dogs ignoring buns, and what makes the guests unforgettable is the buns that are not stuffed and the thick sauce Incense, meat, onion, sesame oil, noodles; and skin and filling from the first bite at the time of tasting, until the last bite is still skin and filling. In the law of eating, flavor is more important than anything. The dogs ignore the uniqueness and mystery of the steamer, which not only contains the city's dietary customs and cultural background, but also has the wisdom of "medium and harmony" in traditional Chinese culture.

Due to its unique craftsmanship and taste, Goubuli Bun has a lot of attention to the selection of ingredients. In recent years, as the enterprise has grown and developed, it has formed a dedicated dictatorship. Dog ignoring buns requires white natural skin, gluten elastic but not hard, tough but not sticky, fresh wheat, such flour can only come from different latitude and longitude and specific geographical environment. Maixin is the essence of wheat, and a wheat can only produce one-tenth of high-quality wheat flour. The dog ignores the buns is selected from: Canada, Australia, etc. has a long growth cycle, large temperature difference between day and night, sufficient sunshine made of wheat flour powder; in the selection of pork, the dog ignores only select specific parts of pork After 24 hours of acid draining, the meat becomes fresh and tender, nutritious and healthy; eating dogs ignoring the unforgettable sauce flavor of buns comes from the traditional traditional dog ignoring soy sauce. It selects high-quality soybeans from the Northeast, adopts the traditional high-salt and dilute state process, and undergoes fermentation for not less than 180 days. Compared with modern large-scale production of soy sauce, the cost of dogs ignoring the exclusive soy sauce is obviously much higher, but it does Because the amino acid nitrogen content is superior to the quality of the special soy sauce and the unique sauce flavor, it has always been the taste standard that the dog ignores the buns and can not be changed; Baodi is geologically sticky, water and fertilizer hot, rich in chicken legs and spring onions, compared to the well-known Zhangqiu scallion, which is whiter and more sturdy and full-bodied, has a delicate texture and a strong spicy fragrance; Laiwu in the foothills of Taishan Mountain is drenched in brown soil, and the rich curcumin content of turmeric is high, the taste is red, and the silk is less meaty and spicy. Although the chicken leg scallion and Laiwu ginger from Baodi are not the main characters in the filling, their specific geographical origin is indispensable for the dog to ignore the delicious buns.

The dog ignoring the bun technician, in the inheritance from generation to generation, summarized the production process of the bun into the "eight-step operation method": adjusting stuffing, making noodles, making strips, releasing agents, rolling skin, setting stuffing, forming, steaming. The biggest test of the technicians' skills is how to accurately control the half-hair noodles, topping, steaming and heating in different environments, climates, temperatures, and humidity. Nowadays, in many stores that ignore dogs, who have rich practical experience and have undergone rigorous evaluation, who can fully master the packaging technology are awarded the "five stars" high-level bun technicians, they are the core technology of dog ignoring buns. And wealth. Nowadays, in an era where mechanization has become ubiquitous, the dog ignores the buns, which are carefully packaged by hand, one by one, which is particularly valuable, showing its unique charm and vitality, and has become the core of Tianjin ’s diet and the city ’s business card. , Living cultural relics, the roots of Tianjin people's emotions, were also selected as "National Intangible Cultural Heritage List" because of their unique production skills.

1549941432423584.jpg 1549941434967339.jpg

▲ Shandong Road Store Address: No. 77, Shandong Road, Heping District, ordering phone: 022-2730 2540

▲ Food Street Shop Address: No. 1, Block A, Food Street, Nanshi, Heping District, ordering phone: 022-2727 0188

▲ Zhonghua Pinguo Address: No. 21, Water North Road, Nankai District, Tianjin, Tel: 022-2352 2999

▲ Beijing Qianmen Store Address: No. 31 Dashilan Street, Xuanwu District, Beijing, Tel: 010-6353 3338

▲ Tanggu Store Address: At the intersection of Fuzhou Road and Qujing Road, Tanggu District, Tianjin City, for reservations Tel: 022-2534 2929

▲ Beijing Hepingli Store Address: Building 5, District 12, Heping Street, Chaoyang District, Beijing, Tel: 010-6429 8858

▲ Shiyijing Road Store Address: At the intersection of Shijijing Road and Bawei Road, Hedong District, Tianjin City, for reservations Tel: 022-2421 1333

▲ North Water Road Store Address: No. 16, Jinlong Apartment, North Water Road, Nankai District, Tianjin, Tel: 022-2337 1999

▲ Zhongshan Road Store Address: West side of the intersection of Zhongshan Road and Luwei Road, Hebei District, Tianjin City, reservations Tel: 022-2623 3999

▲ Flagship Store on Water North Road Address: No. 16, Jinlong Apartment, Water North Road, Nankai District, Tianjin, Tel: 022-2337 1999