It was founded by "tushengyuan" in 1985. From the moment it was founded, "Huayuan" under the leadership of the decision-maker Qin Jianhong, walked out of an unconventional business road. As an "ice room", it is not "safe". In summer, it sells homemade popsicles, but in winter, it runs a large stall. It is the first to build its own restaurant. "Huayuan" not only produces excellent products, but also becomes the first top-level KTV restaurant in Huangpu. Later, he set up a branch store on Tianhe East Road in the center of Guangzhou. Huayuan knew how to use the food materials in Huangpu area to create a famous banquet in Huangpu. Later, it set up a food factory, set up a catering group, and built a food processing industry.

In June 1985, the "Huayuan ice room" opposite Nangang station in Huangpu opened. The ice room, which was proposed by Qin Jianhong"s father, became the first privately operated ice-cream shop in the local area, which also helped the Qin family step into the catering industry. When it opened, the "Huayuan ice room" was small in scale. There were 12 small tables in the store, and two ice cream masters were invited to the kitchen. They made ice-cream and popsicles every day, and the food in the shop was also wholesale. It is said that in the mid-1980s, the private "ice room" was just a rising thing. Making ice-cream and popsicle used to be the technology of state-owned enterprises. When a self-made ice-cream room was set up in Nangang village, Huangpu, people in Huangpu were very excited. In addition, there were many Hong Kong funded investment enterprises in Nangang. Young workers liked to eat ice. June is summer, so the business of Huayuan ice room has been very good since its opening. It supplies ice-cream and ice-cream with more than eight flavors, such as coconut juice, pineapple, milk, red beans and orange juice. The retail price is 5 cents, and the wholesale price is more than 3 cents. Tens of thousands of ice cream are sold every day. At that time, people in Huangpu were very particular about the season of food. Although the business of popsicles and ice-cream was very popular in summer, the ice-cream business of "Huayuan ice room" began to decline in autumn and winter. So Qin Jianhong, the elder brother of the Qin family, suggested that the "Huayuan ice room" should operate "big food stalls" for the winter, open breakfast, lunch, dinner and snack, and only sell ice products in summer. In order to implement this decision, Qin Jianhong personally went to Guangzhou to learn how to make hand-made noodles with whole eggs and steamed stuffed buns in hotels. He also mobilized his younger brother Qin Weixiong to go to the "ice room" to learn and do with his master to create a "popular" food stall. At that time, the "Huayuan ice room" was particularly famous for its "three pots". It was well-known that a special master was asked to make fish dumplings, fish noodles and fish balls with mud carp from Dongjiang area. The strategy of "Huayuan ice room" selling ice for half a year and managing "big stalls" for half a year is very successful. In 1988, "Huayuan ice room" was renamed as "Huayuan restaurant" and operated large-scale food stalls in an all-round way. Why didn"t you stick to the ice room? According to Qin Jianhong, who once worked as a doctor, he recalled: "after operating the ice room for two summers, money was earned. However, there are many complicated and trivial matters. The management of homemade ice-cream has high requirements on health and safety. On the contrary, the whole-heartedly operation of large-scale stalls is more developed. " People familiar with "Huangpu Huayuan" all know that the elder brother Qin Jianhong is responsible for the management, the younger brother Qin Weixiong is responsible for the production, and the two brothers "clap on". Such a combination is a very stable relationship in the family catering business. There are two brothers and five sisters in the Qin family. Qin Jianhong, who loves reading and is good at communication, has been playing the role of "brain" at home. His younger brother Qin Weixiong is clever and loves cooking. In fact, his younger brother Qin Weixiong really became a chef when he was developing Huayuan restaurant. In order to make the "Huayuan restaurant" more ideal, Qin Jianhong suggests that his younger brother, who has always been interested in cooking, should go to a cooking school to appreciate himself and come back to help with the restaurant. At that time, Qin Weixiong was already the father of a child. When he heard that he had to go to the cooking school for several years, he felt that it was not practical, so he asked Qin Jianhong to give him a "crash course" in a restaurant with a good place and prosperous business to learn from his experience. Qin Jianhong, who has a wide range of contacts, soon found Lihong restaurant, the most popular restaurant in Huangpu Development Zone, and let his younger brother Qin Weixiong study in his kitchen for more than three months. "I"ve always been interested in cooking. During the ice room period, I"ve been helping to mix ice cream and learn some basic skills from my master in the kitchen," Qin recalled. When you get to Lihong"s kitchen, you will learn the operation of the restaurant kitchen in an all-round way. If you say you want to help, you can only see it as the main thing. At that time, "Lihong" had a famous dish, braised pigeon, which was very famous. It was created by a master who worked in Hong Kong for overseas Chinese from Vietnam. I learned how to make pigeons there Qin Weixiong, who came back from his studies, brought "braised pigeon", "Huayuan fragrant chicken" and "milk sachet" to "Huayuan restaurant". Among them, "braised pigeon" is the most famous, and diners who have tasted "Huayuan" stewed pigeon even said: "Zhongliang of Huayuan pigeon has cooked Lihong." And this stewed pigeon has become one of the traditional dishes of Huangpu Huayuan. From the first one small head, one big stove head, then three large stoves, five or six large woks. "Huayuan restaurant" has also become a restaurant that can accommodate 500 or 600 people and is very famous in Huangpu District. The idea of walking out of Huangpu and into the center of the city was gradually formed in Qin Jianhong"s mind. In March 1992, due to the expansion of Guangzhou Shenzhen highway, Huayuan restaurant was forced to be demolished. Three months after the closure, "Huayuan" reopened in the development zone 3 km away from the original store. Huangpu development zone is a popular place for people. This time, the "Huayuan restaurant" has been transformed into "Huangpu Huayuan restaurant", with a self built 3-storey building of about 2000 square meters. 1. On the second floor, catering was operated. On the third floor, it was a popular place for karaoke. Huangpu Huayuan became the first KTV restaurant in Huangpu. In the 1990s, "Guangdong style game" and "shengmeng seafood" began to prevail in Huangpu. In addition to traditional fish dumplings, fish noodles and hand-made fish eggs, Whampoa Huayuan also sells well, such as king duck, wax gourd cup, seafood and river fresh food. During the "Huayuan restaurant" period, Qin Jianhong got up at more than 4 a.m. every day and drove his motorcycle for more than an hour"s drive to Taiping in Dongguan to get seafood and fresh river food. In the era of "Huangpu Huayuan restaurant", the scale of business is large. Seafood and river fresh are purchased in batches, and the consignors deliver the goods to the door automatically. The kitchen with seven large woks and two small ovens had to deal with four cities every day. Qin Weixiong and his masters had to stand for nine hours without any rest. You can imagine how prosperous the restaurant was at that time. Stewed chicken with vegetable gall, steamed mandarin fish with garlic, longhufeng soup, mutton pot, etc. were all well-known in Huangpu. After two years of operation in the Development Zone, Huangpu Huayuan began to stride towards Tianhe District, the center of Guangzhou city. In 1994, Huangpu Huayuan restaurant went out of Huangpu and opened its first branch in Tianhe East Road. Although Tianhe East Road is now full of high-end restaurants and brand hotels, at that time, the only restaurant with the largest scale and grade in that section was "Huangpu Huayuan". At the same time, quite prescient Qin Jianhong realized the importance of catering brands, so in the same year, he started to register the trademark of "Huangpu Huayuan". It is said that at that time, the first site for the "Huangpu Huayuan" to march into Tianhe District was the racecourse. In the 1990s, Guangzhou Racecourse once held equestrian events. There was a huge flow of people in that area. Even if it was selling fast food, it could reach thousands of copies a day. However, due to various reasons, the racecourse did not approve large-scale catering. With the recommendation of his friends, Qin Jianhong chose a 3000 square meter building on Tianhe East Road as the Huangpu Huayuan branch. In August 1994, Tianhe branch of "Huangpu Huayuan" was opened to attract high-grade seafood and Cantonese dishes. Shark"s fin, abalone, bird"s nest and Whampoa specialty dishes were very popular. This was the largest and most luxurious restaurant in Tianhe District at that time. Qin Weixiong, who is in charge of the kitchen, said: "since then, the masters of Huangpu Huayuan have actively participated in various cooking competitions, and the kitchen team is also groping while doing. At the end of 1994, we took "seafood taro Siza" and "Huayuan fragrant chicken" to participate in the Guangzhou food festival for the first time. In the end, the dishes won the prize, and we learned a lot. " Huangpu Huayuan restaurant"s most famous "Huangpu banquet" was created in 2002. It is said that in order to integrate the catering and tourism resources in the area, the Tourism Bureau of Huangpu District commissioned the most famous Huangpu Huayuan restaurant in Huangpu District to design a catering culture feast with rich Huangpu flavor. Huangpu Huayuan restaurant makes use of the ingredients near Dongjiang in Huangpu, reads the genealogy, and creates a "Huangpu banquet" with 8 dishes, 1 soup, 6 small dishes and 2 single tails. Moreover, there is a historical story behind each course of the banquet, which not only highlights the regional characteristics of Huangpu in terms of taste, but also allows the historical allusions of Huangpu to spread with the fragrant and delicious publicity. In 2003, "Huangpu banquet" participated in the Guangzhou International Food Festival and was named "Chinese famous banquet", which made Huangpu food enter the ranks of "eating in Guangzhou". In 1997, the second branch of Huangpu Huayuan was established in Dongpu. In 2003, it invested tens of millions of yuan to build a "Huayuan Hotel" integrating catering, entertainment, health care and accommodation. From then on, Huangpu Huayuan changed from single operation to diversified operation, and gradually developed into a group operation enterprise. In 2003, the internal management of Huangpu Huayuan also implemented enterprise management. The employees have formal titles, and family members and employees are treated equally. By 2011, Huangpu Huayuan Group has 4 restaurants, 1 Hotel and 1 food factory. So far, the group has 78 or 80 employees with more than 20 years of service. Since 1987, when the purchase of the old staff, now more than 70 years old, still adhere to the post. When talking about the future development direction of the enterprise, Qin Jianhong, the "leader" of Huangpu Huayuan, said: "in the future, Huangpu Huayuan should develop to build a food processing industry and strive to build ships." The food processing in Qin Jianhong"s mouth was started in 2007. It is said that the birth of Huangpu Huayuan food factory was due to the fact that the sales of chicken cakes and moon cakes in Huangpu Huayuan were always among the best. However, due to the lack of QS label, mass production and sale were not allowed. Therefore, the Qin family had the idea of establishing a food factory. The food factory is located in Nangang, Huangpu, the base of the Qin family. It is a comprehensive food factory. In addition to producing moon cakes and chicken cakes, it also produces dried cured meat, zongzi, cookies, bread and pastry. Today, Huangpu Huayuan has opened five chain Western point cake shops in Huangpu, Tianhe and other places. After 30 years, Huangpu Huayuan will continue to advance on the road of catering in the future and strive to shine for building a century old enterprise. The signs recommend braised pigeon in brown sauce (founded in 1987), Huayuan fragrant chicken (founded in 1987), Huangpu egg (founded in 1988), Nangang bridge fish noodles (founded in 1992), and Baorui stewed with golden turtle Huangpu Huayuan Group Huangpu Huayuan Hotel Address: Huangpu Huayuan restaurant headquarters, no.2868, Huangpu East Road, Huangpu District, Guangzhou City address: Huangpu Huayuan restaurant Tianhe store, no.2868, Huangpu East Road, Huangpu District, Guangzhou City address: Huangpu Huayuan restaurant Tianhe store, No.163 Tianhe East Road, Tianhe District, Guangzhou City No.789 Huangpu Huayuan Food Co., Ltd. address: No.12, Nangang West Road, Huangpu District, Guangzhou