Xiaoya Hotel Times was founded in 1988, is a company with 30 years of history famous restaurant, in addition to a research development features lobster, it is a company with a variety of delicacies large hotel. Braised beef burned sucks very fragrant, it has become the era Xiaoya except lobster dish flag. Smelly mandarin fish, traditional classical cooking techniques, topped with a thick sauce, garlic fish, delicious layers. Another toon head scrambled eggs, cold jellyfish head, fried lotus root, salt edamame, cucumber and other fried beef, friends gathering or family dinner table to the point where local dishes, plus a few lobster dish, eat absolutely satisfied .

Hefei, the capital of freshwater lobster in China. Around the crayfish industry, there are more than 200000 employees in the city. The total economic value of the industry is more than 2 billion yuan, and the foreign exchange is more than 40 million US dollars. Kuai street is the gathering place of many delicacies in Hefei. It is the largest and most characteristic night market in Anhui Province. The Shidai Xiaoya characteristic hotel is one of the best-known lobster brand old shops. Shidai Xiaoya characteristic lobster shop started from April 18, 1988 to the current head office of Ningguo South Road. In this brilliant day, after years of grinding and research, it has created the complete technical process and other formulas for the production of lobster, leaving a good reputation for customers. Lingguo South Road lobster Street times Xiaoya, a total area of 3800 square meters, unique interior decoration, 3 spacious and bright, clean and sanitary Hall (more than 100 square meters) and 15 luxury boxes. The times of Xiaoya street, with a total area of 1680 square meters, has 22 luxury boxes. The decoration is luxurious and elegant, integrating classical style and modern design style into one, which is unique. In today"s era, Xiaoya will see the Chinese food and lobster with unique taste, the dishes are pure, delicious, refreshing and nourishing, and present them to the majority of food lovers. Fresh -- raw material hygiene on the day -- picking, washing and lubricating for many times -- green shell shrimp cooking -- spicy lobster with unique flavor -- spicy lobster, spicy lobster, salt and Pepper Lobster, braised lobster with soy sauce and popular flavor, spicy, spicy and boiled lobster. Among the lobster kings in Hefei, Liu chunwu"s entrepreneurial experience is very special. From a young printing and dyeing worker to today"s lobster king, his three times Xiaoya lobster chain hotels have their own characteristics! Over the years, as long as there are no special circumstances, Mr. Liu will personally drive to the market to purchase every morning to ensure the freshness and quality of the food! His experience, his efforts, his perseverance, also let us understand a simple and clear truth: optimistic about the industry, perseverance! You will be the best in any line of business, and you will be the trump card! Liu chunwu, the founder of Xiaoya lobster in Hefei times, is a northern man. After about 10 years of hard work in knitting, printing and dyeing and clothing industry, he finally chose lobster business. "Nothing else, it"s because this business can make me and my employees get rich." In 1980, Liu chunwu, who graduated from high school through recruitment, was admitted to Anhui printing and dyeing factory and worked as a printing and dyeing worker for nine years. At the end of the 1980s, when the current trend of doing business in the sea was prevailing, Liu chunwu proposed to his unit to suspend his salary and stay in his post to start a business. Perhaps it was his time as an "embroiderer" in the printing and dyeing factory that honed Liu chunwu"s will and benefited a lot from his later pioneering work: he first opened a clothing store in sanxiaokou, which had a good business; after making a little money, he ran to Ningguo road to open large stalls, game rooms and Internet cafes, and the business was very good. When he opened the game room and the Internet bar, he found that he could do catering business at the same time, providing meals for people who play games online. "In the barbecue, a customer asked to eat lobster, and that"s how I made an indissoluble bond with lobster." Liu chunwu told reporters that at first, he did night market stalls, mainly barbecue, supplemented by lobster, but later developed to lobster, beer business. At first, Liu chunwu started from the big stall, and the second sister opened a small elegant local restaurant next to the big stall. "The era stalls and Xiaoya local restaurant finally became the era Xiaoya of today." In Liu chunwu"s eyes, shixiaoya is not only a lobster career, but also the common struggle of brothers and sisters. In 2003, he opened a lobster shop on Ningguo Road, specializing in barbecue and lobster catering business. In 2005, due to the needs of urban transformation, he moved the lobster shop to the lobster Food Street on Ningguo Road, and the "shishixiaoya" Lobster Restaurant was officially listed. After several years of hard work and accumulation of certain funds, Liu chunwu expanded the restaurant scale in 2006, increasing the restaurant area to more than 1000 square meters. In the summer evening of old Huizhou style, the night life of Huanhu North Road has not started yet. Shidai Xiaoya lobster shop is full of guests and full of seats. The reporter walked into the hall on the first floor, and was immediately infected by the simple decoration here. If according to the scale of operation, Shidai Xiaoya must not be the largest lobster shop in Hefei, but from the perspective of decoration style, it has its unique style, that is, Hui culture. Take Shidai Xiaoya lakeside store as an example. The first floor is the scattered hall. The blue floor, milky ceiling, gentle and antique lighting make the whole hall bright and elegant. The second and third floors are box rooms, and the dark furniture is unified and natural, so that diners have more space and feelings to digest the meal and release this quiet time, accompanied by softness And the light, a variety of food wonderful rolling on the tip of the tongue, very comfortable. From the inside to the outside, the main color of the whole building is composed of "black, white, gray" and other representative colors of Huizhou architecture, which condenses the feelings of old Huizhou. Why should the lobster eating place "dress up" like this? "Crayfish as Anhui food, Hefei business card, this business must start from our hands." Liu chunwu said with a smile that he hoped that the public could enjoy the delicious food on the tip of their tongue in a simple and elegant environment. Liu chunwu, 57, told reporters that he had hoped to find a place that could best represent the local cultural characteristics of Hefei to manage lobster business. He went to many places and finally chose this place on the Bank of Chaohu Lake, which fully reflected Liu chunwu"s unique vision. In September last year, the times Xiaoya lakeside store officially opened to accept customers. "Tourists can walk from the subway entrance to the lakeside store within five minutes of walking." Liu chunwu said confidently that the lakeside store has three floors, covering an area of more than 2100 square meters. There is a parking lot in front of the store for tourists to park. At present, the store is impacting the "Five Diamond" standard of the catering industry. The price of brine shrimp has not increased for more than ten years, Liu chunwu told reporters that in order to reflect Hui culture and improve the grade of Binhu store, the cost of furniture alone has reached millions of yuan. But will lobster prices go up with the tide? "No! Lobster itself is a popular food, so we should take the mass line. " Liu chunwu said that the crayfish in Hefei should be accepted and accepted by the majority of diners, just like the four famous spots in Hefei. It is not allowed to lose the mass base because it is too high-end. It is understood that shixiaoya has gone from the original single variety to more than a dozen flavors, such as secret making, brine, onion baking, spicy, spicy, hand grasping, braised, blanching, steaming, pepper and salt, "especially the brine lobster, which we advocate, is also the highest ordered by everyone. The price is still maintained at 60 yuan a share, and the price has not increased for more than ten years." In addition, in order to start the era Xiaoya brand, playing lobster is not enough. In Liu chunwu"s view, lobster is only one of the characteristics of Xiaoya era, and local dishes are hot selling "hard head goods" all the year round. Braised beef is very rotten and fragrant. It has become the symbol dish of Xiaoya in addition to lobster. The stinky mandarin fish is cooked in the traditional classical way and drizzled with thick sauce and garlic fillets. In addition, there are Chinese toon head scrambled eggs, cold mixed jellyfish head, fried lotus root slices, salted soya beans, cucumber fried beef fillet, etc. come here for a small gathering of friends or families, and order a table of local dishes, plus a few plates of lobster, absolutely satisfied. Shidai Xiaoya (Ningguo Road store) address: No.15, lobster street, Ningguo South Road, Hefei city; food hotline: 0551-64663653 Shidai Xiaoya (Xujie store) address: Food hotline: 0551-63718958 Shidai Xiaoya (Binhu store), intersection of Ningguo road and Hechao Road, Hefei City Address: North Huanhu Road, Binhu New District, Hefei City Food hotline: 0551-66190777 Shidai Xiaoya (Baida Tuoji store) address: Mingzhu Avenue and Yulan Avenue food hotline: 0551-65206777