Ninghua Fulong Hotel
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Ninghua Fulong Hotel

In 2001, with the help of Ninghua Federation of Trade Unions, Sun Fuan in the downtown section of the county opened a large hotel, named "Fulong Hotel." Sun Fuan the earliest of Hakka snacks "Hakka loose ball", "sashimi", "Iraqi government side," "pink spoon", "Hakka Dan Pi", "Hakka pocket soup" and the introduction of hotel dining table, both publicity and promotion Hakka snacks, and has earned a reputation as a hotel, has been well received by the community.

"Beef should be cut horizontally, cut the fiber of the meat, cut to the size of the finger, then mixed with salt, MSG, soy sauce and sesame oil. In the practical operation of the training class, Sun Fuan, the president of the Ninghua Culinary Association, hand-made the instructors to make beef soup.




Since 2011, he has trained nearly 7000 trainees for Hakka snack training courses in Ninghua County. Since 2012, Ninghua County has developed 2,170 Hakka snack bars, driving more than 6,500 employees. Ninghua Hakka snack bars are spread across 34 counties (cities and districts) in 16 provinces across the country.




Learn to cook without regret




Sun Fu'an, 49 years old, member of the Communist Party of China, from Sunkeng Village, Huaitu Township, Ninghua, city entrepreneurial model, Fujian Mincai teacher, national vocational skill appraisal assessor, president of Ninghua Cooking Association, vice president of Sanming Cooking Association. The "Hakka Sashimi" he produced won the gold medal in the first National Strait Hakka Cooking Competition.




In 1985, after graduating from Sanming Technical School as a culinary major, Sun Fuan was assigned to the Ninghua County Government Guest House as a chef. In 1990, the guest house was restructured. Sun Fuan and his wife Fu Xiaoling were both laid off, and then moved to Xiamen, Quanzhou, Fuzhou and other places. After all the hardships, they have mastered first-hand cooking skills.




"Chef has food everywhere, it's not easy to cook Hakka food." Talking about the original intention of learning cooking, Sun Fuan is very excited. He admits that steaming, frying, stewing, frying, roasting, boiled, simmered, Mongolian Skills like paste, paste, and brewing are easier said than done, and you should live to learn from the old, keep pace with the times, and introduce new ones, otherwise you will be eliminated by the society.




For many years, Sun Fuan used his rest time to concentrate on researching cooking skills, actively studying the skills of Fujian cuisine and Hakka specialities, and studied monographs such as "Classic Fujian Cuisine Recipes", "Sanming Hakka Recipes" and "Hakka Cuisine Recipes". While inheriting traditional Hakka cuisines, he combined theory with practice to create Hakka specialities suitable for different consumer groups, such as "rock sugar grilled hoof", "Hakka roasted dog meat", "Hakka sashimi", "Hakka stewed bottom meat" and "Hakka pork" "Full treasure", etc., deeply loved by consumers.




Sun Fuan first introduced Ninghua Hakka snacks "Hakka Pine Balls", "Sashimi", "Yifu Noodles", "Spoon Flour", "Hakka Egg Crust", "Hakka Pocket Soup" into the hotel table, both for promotion Hakka snacks have earned profits and reputation for the hotel, and have won unanimous praise from all walks of life.




"Chef cooking, cooking, must understand the aesthetics, nutrition, physics, chemistry ... as long as you can say the dishes, I can do it." A wide range of certificates and medals, witnessed the 29-year career of chef Sun Fuan.




Integrity management




In 2001, with the help of the Ninghua County Federation of Trade Unions, Sun Fuan opened a large hotel in the prosperous road section of the county, named "Fulong Hotel". Over the past 14 years, he has been taking good faith as the foundation, focusing on internal management and improving service quality. Fulong Hotel has become a well-known store in the county's catering industry and has been awarded "Sanming City's Famous Restaurant" "National Green Nutrition and Healthy Catering Demonstration Enterprise", etc. Honorary title.




In May 2002, a butcher named Wu gave Sun Fuan a low price to sell sick pork, hoping to cooperate frequently in the future, Sun Fuan categorically refused, saying that the harmful things can not be done, even if the sick pork is not sent free of charge; 2008 In July 2014, due to the negligence of the staff, I forgot to put a large pot of dumplings in the freezer in time. There was some odor in the next day. Everyone suggested to mix in some new ingredients and use it to minimize losses. Observed, but Sun Fuan stood out from the crowd and resolutely dumped the whole pot of meat ...




"It's okay to make more money and less money. The important thing is to pay attention to integrity, compare hearts with hearts, exchange hearts with hearts, check good purchases, use good materials, real materials, don't pit people, make money with conscience, and make customers satisfied. Eat healthy. "Sun Fuan said that when doing business, one should not only look at the immediate sight, but also consider the long-term benefits. In addition to color and fragrance, customers are also paying more and more attention to the nutrition and health of the diet.




Fulong Hotel has a comment book for many years, so that guests can leave a message to make suggestions. According to customers' opinions and needs, Sun Fu'an constantly improves the dishes, working hard on color, flavor and nutrition. He has exquisite cooking skills and honest management. He quickly stands out among his peers, and his customers are very popular. Many customers have become his close friends.




In July 2010, American friends dine at Fulong Hotel for nearly a month when they came to Ninghua as a teaching assistant. The clean environment, delicious dishes and warm service left a deep impression on them. When they said goodbye, they also took a group photo with all the staff of the hotel, hoping that Sun Fuan would have the opportunity to promote Hakka cuisine in the United States.




"In the early days of business, the business was not good, but the store's reputation has been very good, word of mouth, and the business is slowly getting better. Just tapping the tea every day has to beat the five or six bowls." Fu Xiaoling, Sun Fuan's wife Frankly speaking, in the past 15 years, the store has never received complaints from customers. The existing 22 employees are often too busy to come.




Trained 7000 students




In 2007, Sun Fuan served as the president of Ninghua Cooking Association, helping member units to do employee training, adjust chefs and waiters, and solve their practical difficulties. With his efforts, the membership of the Association has grown from 16 to 36. Every holiday, he actively assists catering companies to do inspections in industry, commerce, health, technical supervision and other departments, coordinate and resolve disputes in the installation of gas, electrical wiring, and installation of water pipes.




Since 2008, Sun Fuan has cooperated with the county Hakka snack office to organize cooking training and trained a large number of inheritors of Fujian cuisine and Hakka cuisine to carry forward the Hakka snacks. He has repeatedly paid to organize relevant personnel to participate in provincial, municipal and county skill competitions. He repeatedly invited the heads of the county federation of trade unions and snack offices to visit and guide snack owners. Since 2011, he has been hired by the Ninghua Snack Office as a trainer for Hakka snack training classes, serving as a Hakka snack training teaching, and has trained nearly 7,000 trainees for more than 120 periods.




"Hundreds of goals, go one step further. I have submitted an application to the Provincial Department of Human Resources and Social Security. I want to further inherit Hakka cuisine and promote Hakka cuisine through the establishment of the Provincial Skills Master Studio." It seemed calm.



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