Guanye Street hotpot is a small hotpot shop in Xinyuan street, next to Hannah mountain. The name of the shop is the name of a famous food street in Taipa Island of Macao: when you enter the shop, you will feel open and bright, with simple and elegant colors and simple layout. It is divided into two layers, the surrounding transparent glass is shining, the wall is hung with wonderful photos of Macao, and the first floor is hung with crystal bead curtain.

Over the past ten years, there have been many hot pot restaurants in Beijing, such as Laozao hotpot, shuttle fish hotpot, old Beijing instant boiled meat, mutton and scorpion hotpot, Macao doulao, xiaohotpot, Jiugongge, chaoniu hotpot However, no matter what the wind blows outside, it has no effect on the Macao hotpot (hereinafter referred to as "guanye Street") in guanye street. It stands still and works step by step. It still insists on cooking the bottom of the soup every day, Cooking Seafood Sauce every day, using the freshest and best quality food materials, making the most authentic Macao flavor, insisting on using the big pot instead of the small pot for one person Open all year round, every day until 4 o"clock in the morning As a result, guanye street has not only accumulated a long-term stable customer base, but also made it one of the best high-end quality hotpot restaurants in Beijing. It is also a hot pot restaurant for many stars and gourmets to eat in Beijing. "Guanye Street" is actually one of the most famous commercial streets in Macao. Its status in Macao is equivalent to Wangfujing or Dashilan in Beijing. Chen Zhensheng, the founder of Beijing guanye Street hot pot, is from Macao. Chen"s family has settled in guanye street since the Qing Dynasty. Chen Zhensheng grew up in guanye street when he was a child. In 2003, Chen Zhensheng came to Beijing for a tour. He found that there was no Macao hotpot shop in Beijing at that time. Even there were only two or three Hong Kong Style hotpot shops. He opened a restaurant with his friends in Macao. He saw the business opportunities keenly. In 2005, the first guanye Street hot pot opened in Beijing Xinyuan street. From the first day when he opened his shop, Chen Zhensheng wanted to bring the most authentic Macao hotpot to Beijing. He even wanted to bring the culture and atmosphere of Macao hotpot. But markets need time and money to nurture. At the beginning of business, people often come to ask, "are you a shop in Macao, do you have egg tarts?" Chen Zhensheng can only say sorry, we don"t sell anything else, we only have Macao hot pot. In the early days, the pig bone and chicken feet pot could only be sold four times a day, and those that could not be sold were digested by the staff. The business was light and there were no customers in the evening, but Chen Zhensheng still insisted on opening until 4 o"clock in the morning. Business is a cycle, good business is a virtuous circle, bad business is a vicious circle. In the first half of the year, there were not many customers, and the soup could not be sold out, and the seafood would be consumed. The general merchants would stop the loss in time and sell at a discount. However, Chen Zhensheng was not willing to reduce the quality, so he would dispose of those that could not be sold out. He still sold the freshest one the next day, even if he lost money. It wasn"t until the next year that guanye Street began to break even; after the 2008 Olympic Games, business grew more and more prosperous. The famous pig bone and chicken feet pot sold from four to eight or sixteen a day, and then to two or three hundred a day. Six years later, in 2011, the Dongzhi store of guanye Street opened, and guanye street also started its brand, becoming a hot high-end hot pot shop in Beijing. Another six years later, the third shop in guanye street, located in Beijing"s East Third Ring Road International Trade, has begun to be decorated and ready to open in the middle of the year. "For so many years, I have been looking for a good shop. I"m not in a hurry to open several stores a year. Only when I find a shop that really appeals to me will I take over. It happens to be" one shop in six years, "Chen Zhensheng said. Soup is the soul of Macao hotpot. The biggest difference between Macao hotpot and Hong Kong and Guangdong hotpot lies in that the bottom of the soup is made of old hot soup. A pot full of pork tripe, chicken feet, cartilage, radish, corn and other ingredients can be seen in the thick white hot soup; while the bottom of Hong Kong Style hotpot is only soup, without ingredients. For Macao hotpot, soup is the soul. After 10 o"clock every night, the chef who is responsible for cooking soup starts to get busy. After washing the whole chicken and pig bone, boiling them in a large pot, adding enough water, boiling for half an hour at high heat, and then slowly cooking for 15 hours at a low heat. The next morning, first will boil to the thick white bottom of the soup barrel, and then according to the different pot bottom material. For example, the best selling pig bone chicken feet pot, we should wash the chicken feet and pig cartilage into the soup, wash the boiled water, and boil it and then boil it to a small heat for 1 hours. Then wash the radish, green radish, carrot and sweet corn, turn off the heat and simmer. Chen Zhensheng said that the cost of such a pot of pig bone and chicken feet is more than 100 yuan. It does not contain any monosodium glutamate. "What you eat is the original flavor of the food itself, and it is absolutely healthy and natural.". A large portion is 208 yuan, while a small portion is 150 yuan. Many customers say that after eating the pork bone and chicken feet pot with soup and ingredients, they are almost full, and then blanching a green vegetable and cooking a Macao uncooked noodle is enough. Once a customer tried to cook a pot of such soup at home, and found that it took time and labor to buy materials alone, which cost more than 300 yuan, not to mention other expenses. In this regard, Chen Zhensheng explained: "the store mass production, after cost sharing, the price will be reduced, but this price is already the bottom line. If other businesses learn from us to make this pig bone and chicken feet pot, they will come to us for a high price. If they sell it cheap, they will certainly lose money. " No matter from the cost control, or the quality and taste of soup bottom, guanye street has achieved the best in the same category, and naturally has competitive advantages. In addition to the most classic pig bone and chicken feet pot, guanyejie has been innovating on the hot pot bottom. At present, there are more than a dozen kinds of pot bottoms, including pork tripe and small hoof pot, beef mixed pot, wild mushroom flower pot, coconut chicken pot, etc., which are all original ones, so that customers can have more choices. Food materials are the key to making hotpot. Chen Zhensheng describes hotpot as a plain beauty. "Many people say it"s very simple to make hotpot, but it"s not. Cooking can be covered with seasoning, and can be used to add icing on the cake. It"s very nice to make. But we are different. Fresh food is fresh and can be seen. It"s just like a plain beauty who has not been dressed up and comes out of the kitchen directly. " Because it does not "make up", so the hot pot is particularly strict with the food materials. On the review website, many customers" comments on guanye Street are not only "the bottom of the pot is good", but also the seafood is particularly "fresh". "In addition to the bottom of the pot, the biggest feature of Macao hotpot is the freshness of its ingredients." Chen Zhensheng goes out every year to look for the best raw materials. Every ingredient is Chen Zhensheng"s first-hand source of raw materials from Canada, big abalone and fat cattle from Australia, oysters from France, yellow cattle from Luxi and beef balls from Shantou. He does not pursue that the ingredients must be imported. "There are also good ingredients in China. As long as we hear that the ingredients are good, we will look for them and try to get the lowest price.". Chen Zhensheng has a principle in his business. He never competes with others in terms of price or price war. What he cares about most is the quality of food materials. "I"m willing to compete with people about quality. We won"t calculate the profit according to the cost. As long as your food is good enough and the quality is up, there will be more customers and naturally you will be able to make a profit. " Guanye Street never reduces the price of a certain food ingredient or pushes it to customers because the sales volume of that day is small. If the customers don"t like it, they don"t push the food and go to look for other ingredients. The loss of seafood is very large. Every time he pushes a new seafood ingredient, Chen Zhensheng is ready to lose first and then earn again. After more than ten years of business, guanye Street"s per capita consumption of 3400 yuan naturally "eliminated" many customers. Chen Zhensheng said that his main customer group is people over 35 years old. These people have high demands on the quality of life and are willing to pay for good food materials. Therefore, as long as the best quality is given and the price is affordable to customers, he never worries about no customers. Guiding customers instead of blindly following the market, guanye street has opened a shop in Xinyuan street for 12 years. Chen Zhensheng has witnessed the rise and fall of this street and its natural elimination. There are more than 100 restaurants in a street, and less than 5 restaurants can survive for more than 10 years. To find out the reason, Chen Zhensheng believes that whether we can adhere to their own characteristics and not blindly follow the market is the fundamental to long-term business. Around 2008 and 2009, many Macao doulao restaurants were opened in Beijing and other places. "In fact, Macao doulao is just the name of a shop in Macao, not a category, and can not represent Macao hotpot". Chen Zhensheng explains that some of these stores are very cheap, so they will not use good food materials and soup bases. The difference of guanye Street lies in its own "persistence" and principle. Chen Zhensheng said that he is a "stubborn" person, once he recognized things will not change. Chen Zhensheng wants to make an authentic Macao hot pot. This principle will not change. Therefore, he refuses to provide chilled and frozen seafood. He resolutely refuses to add spicy pot bottom. He refuses to make a small hotpot. "Macao hotpot is always a big pot, and a small hotpot is not a Macao hotpot.". Restaurants that are confident enough to produce will guide customers" eating styles, especially Macao hotpot shops which need to cultivate customers" habits. Mr. Zhong Jianjun, the executive chef of guanye street, is a veteran employee who has been working here since the start of the business. He very much agrees with Chen Zhensheng"s business philosophy. The dipping material provided by guanye street is an eight treasure box, which contains ground Shajiang, chopped scallion, mashed garlic, XO sauce, Thai millet pepper ring, fried garlic, small green orange, etc., as well as the seafood juice specially made by master Zhong. Seafood sauce is made of more than ten kinds of seasonings including soy sauce, shrimp, shells and other seafood. It is boiled every day and poured out overnight. It is especially suitable for dipping in seafood. But some Beijing customers like sesame paste the most. They think they must have sesame sauce to eat hot pot. In this case, master Zhong and his staff patiently explain: "seafood juice can taste the original taste of seafood. Fish is fish, shrimp is shrimp. But if it is sesame paste, it will cover up the taste of the food itself, and everything you eat is sesame paste. Would you like to try our seafood sauce first Although the brand of guanye street has been recognized by many people in the industry, and there are many Shanzhai stores with the signboard of "guanye Street" all over the country, there are only three real Macao hotpots in guanye street. Chen Zhensheng has never planned to expand rapidly. These three stores are the result of "grinding one store in six years" in his "obstinacy" and "persistence". The long-term persistence brings customers a sense of steadiness and peace of mind. Some people say that "every time I come to guanye street, its quality and taste will not let me down". However, such steadiness is the most lacking in the whole catering industry, and it is also the trend hotpot shops that pursue the trend of opening stores can never compare.