1912 kitchen people in Xuzhou Zhang made eel soup renowned. The 1940s Shandong Liu Lane in the current literature and Huaihai Road Interchange to open a restaurant, the north and the east door. One day, a visitor into the store after tasting eel soup full of praise, inscribed "off from both sides, the wind leap to employers." Wherein the owner takes "two to wind" words to remember the name of this segment story. Xuzhou passionate people will tell you, to Xuzhou, you want to taste the delicious authentic soup, two preferred brand to the wind, it was Xuzhou Jin Yue food service company"s old Chinese enterprises, with 100 years of history.

Xuzhou Jinyue Catering Service Co., Ltd. was established in August 2003, mainly engaged in catering and asset operation. After more than ten years of development, it has become a brand chain catering enterprise mainly engaged in "lianglaifeng" and "Mashi Street", and "Jiangsu time-honored brand" and "sanzhenzhai". At present, it has more than 20 stores. The company has successively won the honorary titles of "Xuzhou advanced collective" named by Xuzhou Municipal People"s government, Jiangsu Province "model enterprise of harmonious labor relations", "excellent catering enterprise", "top ten enterprise", "advanced unit of inheritance and innovation of Chinese time-honored brand", and passed the quality (ISO9000) management system certification in 2014. The lianglaifeng boutique of the company was rated as "China"s top 500 catering stores" by China cooking association, and was rated as "national advanced collective of business circulation service industry" in 2015. Enjoy a high visibility and reputation, loved and recognized by the majority of consumers. After several generations of hard work and careful cultivation of nearly 100 years, "lianglaifeng" and "Mashijie" have been rated as "famous trademark of Jiangsu Province" for many consecutive years, and have been recognized as "China time honored brand" by the Ministry of Commerce; lianglaifeng hot soup, Mashijie keta soup, water fried bun, xiaolongbao, BAGUAN fried dough sticks, etc. have been recognized as "Chinese famous snacks" by China Cuisine Association, and lianglaifeng boutique products Shop, Mashi street keta soup shop was rated as "Chinese famous restaurant". In 2011, when Thai Princess Sirindhorn visited China via Xuzhou, lianglaifeng boutique was designated as the reception hotel by the Chinese Ministry of foreign affairs. Mashijieketa (Shahe) soup was selected as "Xuzhou City food business card" by Xuzhou people, and was listed in the "intangible cultural heritage list of Jiangsu Province". "Sanzhenzhai" was named "Jiangsu time-honored brand", "Pengcheng cooked three delicacies", "wonton and steamed dumpling" were rated as "Jiangsu Provincial cuisine" and "Jiangsu Provincial noodle". "Lianglaifeng" has been recognized as "China time honored brand" by the Ministry of Commerce of the people"s Republic of China. It has been selected as "famous trademark of Jiangsu Province", "well-known trademark of Xuzhou City" and "chain brand welcomed by Jiangsu people". Lianglaifeng boutique has been recognized as "famous Chinese restaurant" by China Cuisine Association, and has won the "national advanced collective of trade circulation service industry", "China"s top 500 restaurants" "Top ten famous characteristic restaurants in Jiangsu Province". According to the records of Xuzhou catering industry, in 1912, Zhang, a chef, made a famous eel soup in Xuzhou. In the 1940s, Liu, a Shandong native, opened a restaurant at the intersection of xianwenxiang and Huaihai Road, with doors in the north and East. One day, a guest came into the shop to taste the eel hot soup, and praised it profusely. The guest came from both sides and cared for the owner. The shopkeeper took the name of "Liang, Lai, Feng" to record this story. In the 1980s, lianglaifeng was expanded to improve the ingredients, formula and production technology of spicy soup, so as to make it more nutritious, expel cold and invigorate the stomach. Later, it was recognized as "Chinese famous snack" by China Cuisine Association together with steamed dumplings. Lianglaifeng hot soup production technology was selected as the Municipal intangible cultural heritage, and famous scholars came here. Hu Ping, former Minister of the Ministry of Commerce of the people"s Republic of China, was honored with the title of "the wind of the Han Dynasty comes slowly, and the fragrance of China floats in China"; in 1975, Comrade Wang Bingshi, then vice governor of Jiangsu Province, presented "guests from all directions and spring breeze from both sides"; master Ma Ji wrote happily: "a bowl of soup for a thousand years". Tang has a long history in Xuzhou. Spicy soup originated in Song Dynasty. In the 10th year of Xining (1077 AD), the Yellow River captured Si and entered the Huaihe River. The people of Chu (Xuzhou people) cooked soup with eel and seasoning, which is the rudiment of spicy soup. Su Shi knew Xu, and wrote a poem: "Juye East tilt huaisi man, Chu people wantonly eat the Yellow River Zhan.". Lu You said in his poem: "I always live in a thatched cottage by the lake. When I talk about the wine and the mountain food in the village, I"ll tell you. In recent years, the sweet soup method has been passed on, and Wu Suan has made a mockery of it. It proves the celebrity"s preference for spicy soup. According to the records of Xuzhou catering industry, in 1912, Zhang, a chef, made a famous eel soup in Xuzhou. In the 1940s, Liu, a Shandong native, opened a restaurant at the intersection of xianwenxiang and Huaihai Road, with doors in the north and East. One day, a guest came into the shop to taste the eel hot soup, and praised it profusely. The guest came from both sides and cared for the owner. The shopkeeper took the name of "Liang, Lai, Feng" to record this story. In the 1980s, lianglaifeng expanded and improved the ingredients, formula and processing technology of spicy soup, which made it more nutritious and effective in expelling cold and strengthening stomach. Later, it was recognized as "Chinese famous snack" by Chinese Cuisine Association together with steamed dumplings in small cages. It has a long reputation and is admired by scholars. Hu Ping, former Minister of the Ministry of Commerce of the people"s Republic of China, was honored with the title of "the wind of the Han Dynasty comes slowly, and the fragrance of China floats in China"; in 1975, Comrade Wang Bingshi, then vice governor of Jiangsu Province, presented "guests from all directions and spring breeze from both sides"; master Ma Ji wrote happily: "a bowl of soup for a thousand years". In the 21st century, lianglaifeng has developed from single variety management to multi variety and multi flavor management, from only operating breakfast to full-time operation of three meals in the morning, middle and evening, and has made great progress in excavating and inheriting Xuzhou traditional flavor snacks. "Lianglaifeng" was selected as "famous trademark of Jiangsu Province" and "well-known trademark of Xuzhou City". In 2009, lianglaifeng boutique was recognized as "famous Chinese restaurant" by China Cuisine Association. In 2011, lianglaifeng was recognized as "China time honored brand" by the Ministry of Commerce. In 2015, it won the national advanced collective of trade circulation service industry. Lianglai fengla soup, with its profound historical origin and cultural heritage, has become the representative of Xuzhou"s characteristic catering culture. 1. The quality of the soup. Lianglai fengla soup inherits the pure manual skill of Pengzu pheasant soup. In addition, Xuzhou"s unique geographical and cultural environment make it rich in regional cultural characteristics. 2. Taste. The formula and production technology of lianglai fengla soup are more scientific and reasonable. The main ingredients are native pig, Chaiji, wild fish, especially eel. Su Shi wrote a poem: "Juye east of huaisi man, Chu people wantonly eat the Yellow River Zhan (Zhan, namely long fish)". The hot soup made of the finished product is fresh and spicy, fragrant and soft, with good breath and lingering fragrance. 3. The color of the soup. Among them, egg and gluten are added as accessories. Gluten paste is hung and gluten water is thickened to make the hot soup bright and lustrous. 4. Health care effect. After a long time of boiling, the bone juice reached the best, and the nutritional utilization rate of food was improved. Meet the needs of the human body trace elements, and can enhance human health, cold and stomach. Xuzhou is a city with profound cultural heritage. Even the traditional snack hot soup can be seen everywhere on the street has a long history. It is said that it was created by Peng Zu, the first famous professional chef in China. It has been more than 4000 years. It"s a favorite of Xuzhou people. No matter what season you go into any breakfast shop in Xuzhou, the appearance of people sucking and drinking hot soup must be your most common scene. Xuzhou"s hot soup is inherited from the pheasant soup 4000 years ago. Although it is dark and sticky, it has no selling appearance, but it is very exquisite in making it. You have to cook it with big bones, hooves, eel shreds, hens for more than 24 hours, and then add gluten, black pepper, ginger, egg flower, etc., which not only has the pungency of pepper, but also has the mellow flavor of ginger. It warms up in winter and increases in summer To eat, it tastes delicious. Cao nianyan, chairman of Xuzhou Jinyue catering service company, told us that in a poem written by Su Dongpo, a famous writer, calligrapher and painter in the Northern Song Dynasty, he also mentioned spicy soup. Therefore, hot soup has the reputation of "a bowl of soup for thousands of years". In 1077 A.D., Su Dongpo, the prefect of Xuzhou, had just three months in office when he came across the breach of the Yellow River levee in Chanzhou. Forty or fifty prefectures and counties were flooded, and the people"s homes were destroyed and hungry. Su Dongpo actively led the common people to control the water. At the same time, he found that there were many eels rolling in the water, so he was caught to cook the soup. In his "he Fu", there is a sentence like this: & quot; Juye east of huaisi man, Chu people wantonly eat the Yellow River. At that time, "Chu people wantonly eat" was actually the prototype of hot soup. Hot soup spread. Enthusiastic Xuzhou people will tell you that if you want to taste authentic hot soup in Xuzhou, lianglaifeng brand is the first choice. It is a Chinese time-honored enterprise under Xuzhou Jinyue catering service company, with a history of 100 years. Cao nianyan said: "in 1912, in the area of Datong Street, Liu Guangzong, a Shandong native, picked a stall to sell snacks. He chose a stall for 20 years. In the 1930s, he rented a shop and opened a business atmosphere. Business was relatively good. When Xuzhou was liberated in 1948, the boss ran away. What should we do? The original guys started production and self-help, we played by ourselves, and changed the name of the store to the new lianglaifeng. In 1956, this shop and another shop merged into "literature Hotel". In 1985, the "literature Hotel" was rebuilt and expanded, and the original time-honored "lianglaifeng restaurant" was restored, focusing on making spicy soup Once upon a time, lianglaifeng restaurant was very popular among people in Xuzhou. However, in the 1990s, the century old brand was struggling for various reasons. The restaurant was rented out by the original operator at a very low price, and the brand lianglaifeng almost disappeared. In 1997, Cao nianyan was appointed to be the head of the catering service company affiliated to lianglaifeng restaurant. After experiencing the ups and downs of trademark registration, the company"s management including Cao nianyan fully realized the importance of brand trademark. Since then, Jinyue catering service company has registered all its time-honored brands: huilechun, Mashi street, canglangchi, sanzhenzhai, lingyunlou, etc. Nowadays, lianglaifeng brand has been deeply rooted in the hearts of Xuzhou consumers. During the interview with lianglaifeng, we met fan Ming, an actor who grew up in Xuzhou. Every time he comes back to Xuzhou, he must go to lianglaifeng restaurant. He said that even if he has traveled all over the country, the most unforgettable thing is the strong nostalgia aroused by the bowl of pungent soup. "We were born after 60, and we ate it when we were young. Later, when I went to other places as a soldier, I always craved for this one. When I came back to Xuzhou, I would definitely come to eat steamed buns and spicy soup. As soon as we return to Xuzhou, those who have been away from home for a long time can fully enjoy the characteristics of Xuzhou. Our fried buns, our eight fried dough sticks, and our steamed bun rolls are all first-class. I hope that people in Nanjing will come and feel the charm of the two styles. This is indeed the case. I have a lot of respect for Liang Laifeng. " Today, the old Xuzhou people"s hearts such as Mashi street, sanzhenzhai and other time-honored brands are also gradually revived in Cao nianyan"s hands, and are rejuvenated. They are also about to become the golden rice bowl for Jinyue catering service company to continue to dig for gold. Cao nianyan said: "I didn"t do anything when I came to the company. I have done this for more than ten years, all for the development of the brand. Brand, which is hard for you to buy, is more important than tangible assets. Through the experience of these trademarks and brands, we are more aware of the importance of brands to our enterprises. Therefore, to build a century old enterprise, we still need to inherit them. " The food culture of Xuzhou for thousands of years is continuously inherited and developed through the famous brands such as "lianglaifeng". It allows consumers in Xuzhou to enjoy the unique flavor of food. It carries the missing of every Xuzhou people who are away from home. Those who are away from home in Xuzhou told me