Changsha Yuk House East Ltd. is a sophomore catering enterprises, Hunan only "national super Restaurant" and "National Top Ten Restaurant", catering enterprises in Hunan only "little giant enterprises", is a prestigious, renowned Sanxiang Shoppes century. Grandson of the late Qing Zeng Hanlin had had a history of wide CASTLE meal, leaving Quotes such a popular "spicy chicken soup Aberdeen full stomach, it is often recalled Yuk House East." Hunan chefs Tan Xi ancient court, Shugui Qing, etc. have in this chef main reason; Chinese master chef, Hunan arts master Xu Juyun now devote themselves to research, technology transfer grant only. Yuk House East due to the strong technology and unique historical and cultural heritage, as the birthplace of authentic Hunan cuisine, enjoy the Hunan "Whampoa Military Academy" in the world.

Changsha Yuloudong Co., Ltd. is a large second-class catering enterprise, the only "national special restaurant" and "the top ten restaurants in the country" in Hunan, the only "little giant enterprise" among Hunan catering enterprises, and a well-known and well-known Sanxiang Century-old store. At present, the company is moving towards the direction of group, scale and chain. Now it has formed the management pattern of five direct stores and four franchise stores. It has Yulou Dongyuan Road Store, Yulou East Wuyi Road Store, Xinyulou East Food Five stores are Cultural Plaza, Yulou East Xingsha Store and Yulou East Zhangjiajie Store. Sun Zeng Guangjun, the grandson of Han Lin Zeng Guofan at the end of the Qing Dynasty, once boarded the building to eat, leaving behind such a popular sentence as "spicy chicken soup full of stomach, it is often reminiscent of Yu Loudong". The famous Hunan cuisine chefs Tan Xiting and Shu Guiqing have all been in charge here; Xu Juyun, a Chinese culinary master and Hunan cuisine master, is now devoted to studying arts and teaching technical preachers. Due to its strong technology and unique historical and cultural heritage, Yulou East has become the birthplace of authentic Hunan cuisine and enjoys the reputation of Hunan cuisine as "Huangpu Military Academy". As an outstanding representative of Hunan cuisine, Yuloudong's dishes are updated quickly, and award-winning dishes are emerging one after another. Such as "Chaiba Jueyu", "Hair 100 Pages", "Sauce Elbow", "Dragon Boat Carrying Treasures", "Maojia Braised Pork", "Dongting Turtle Sheep", "Goldfish Play Lotus" and so on have won national cooking Awarded at the competition. Now the gold signboard of Yuloudong is more shining, and the title of "Huangpu Military Academy" of Hunan cuisine is more worthy of the name. "Yuloudong" has been deeply rooted among the vast number of diners. Yuloudong has become the people who taste Hunan cuisine and appreciate the culture of Hunan and Hunan Preferred place.

Changsha Yulou East Restaurant was originally located in Wuyi Square in the city center. It is a well-known and well-known brand in the province. Its predecessor was called "Jade Louchun", meaning "Jade Lou banquet and drunken spring" in Bai Juyi's "Song of Everlasting Sorrow". It was opened at the entrance of Dongmao Alley, Qingshi Bridge (present-day Jiefang West Road) in the 30th year of Qing Dynasty in 1904 Founded by Chang Shiren Rao Shiwan. In the last years of the Qing Dynasty, during his tenure in the Qing court cabinet, Rao Shiwan escorted Chinese students to study in Europe and the United States. He personally felt the strong interest of foreigners in Chinese cuisine, which led to the idea of operating a catering industry. After returning to Changsha, he set up shares and established the Yulouchun Restaurant in Qingshiqiao, mainly engaged in Hunan cuisine. Although Rao Shiwan was born in a feudal official, he had democratic ideas and opposed the feudal monarchy. When Yulouchun opened, he personally wrote a couplet on the store door:

Want soup to cut;

See Yao Yuxuan.

Later, because shareholder Tang Yizhuang thought that the political tendency of this association was too obvious, he wrote another alliance to replace:

Kill the world like meat;

Ruling a big country if cooking small fresh.

At the same time, Rao Shiwan joined the League and engaged in anti-Qing activities. After the Revolution of 1911, he was wanted because he violated Yuan Shikai. Yulouchun Restaurant was therefore operated by others.

At that time, Changsha was just opening the port, and many "cabbage restaurants" (ie Western restaurants) appeared, all of which were named "Spring", such as Sihaichun and Wanxiangchun. In order to distinguish it from Western restaurants, it changed "Jade Louchun" to "Jade Loudong". East, Dong Mao Lane is also said. At the beginning of the Republic of China, the government banned prostitution, and the word Chun was suspected of recruiting prostitutes, so it was renamed Yuloudong. The grandson of Zeng Guofan and Zeng Guangjun of Xianglin Hanlin Zeng boarded the floor, leaving behind the famous poem "Spicy chicken soup made of belly, it is often recalled to Yuloudong". In the ninth year of the Republic of China (1920), Tan Xiting, who was then honored as "the first famous chef in Hunan", took over the east of Yulou. Tan had bad luck in his early years, specializing in hosting banquets for Yin Shi households, and was later employed as a private chef by Jiangsu-based salt merchants and Hunan Province Governor Tan Yankai. He has excellent cooking skills, and the Xiang tea and Xiang Dian made by him are known as "Xi Cai" and "Xi Dian". The brand of Yuloudong Restaurant quickly spread in Changsha. After losing money at a loss due to poor management, he was operated by Yao and still hired Tan Tan.

    At the beginning of the Republic of China, Tan Yankai was a guest of the Yuloudong Restaurant during the tenure of Hunan Governor. According to legend, one day in the May of the lunar calendar in a certain year, Tan hosted guests at the "Yulou East" banquet, and the food and wine were listed. During the pour, a staff member pointed to the bottle in his hand and said, "This is a bottle of French famous wine" Samsung Brandy ". I hope the public will be right." There was silence for a few minutes, and no one spoke. Tan suddenly stood up and said, "I thought about the‘ May Huangmeitian ’, is it unknown?” Everyone nodded in admiration. Then there was another bowl of "chicken soup". Someone suggested another pair. Tan Xin pointed to another bottle of wine next to him and said, "It's still opposed to wine. How about 'tiger bone wine'?" The story of Tan Yankai's "ruthless pair" in "Jade Loudong" became a popular talk in Changsha at that time, earning a lot of fame for "Jade Loudong". In the future, various gatherings will be held in "Yulou East".

In the twenty-seventh year of the Republic of China (1938), Changsha's "Wenxi Fire" burned the restaurant into ruins. In 1942, Shen She Wenbing and other funds raised and rebuilt in Dongmao Lane. On July 4, 1949, the "Changsha Business News" reported that "the city's industrial and commercial giants celebrated Liu Hangchen at the East Restaurant of Yulou, Dongmao Lane yesterday". Liu Hangchen is the Minister of Economy of the National Government. He greatly praised the Lai Pin of Yuloudong Restaurant, especially the spicy chicken.

 After the establishment of the People's Republic of China, the name of the store has been changed several times, and it has been renamed "Qizhenge Canteen", "Plaza Restaurant", and "Changsha Experimental Restaurant" successively. In 1985, in order to expand operations and revitalize Hunan cuisine, the old signboard "Yulou East Restaurant" was restored at Wuyi Square. It has invested more than 2.6 million yuan and renovated the shop twice, making it look completely new. The simplicity and elegance blend with the atmosphere of the times. The exterior is magnificent and the interior is magnificent. Two antique tower-style lofts occupy the top and south corners of the top, equipped with a large clock, and the music is reported on time, resounding through the entire Wuyi Square. Hu Liujie, a famous calligrapher in Changsha, re-written the store name for the restaurant.

The vicissitudes of the Yuloudong restaurant have changed its owners. The reason why the traditional skills can be maintained and continue to develop is that there are many famous Hunan cuisine teachers such as Shu Guiqing, Cai Yun, Zhou Ziyun, Wang Moquan, Xu Juyun, etc. deep. On the basis of inheritance, these famous Hunan cuisine teachers adopted external transplantation and internal innovation methods to launch more than 160 varieties of eight series of seafood, steam pot, hot pot, pot stew, iron plate, beef hundred pages, beet and vegetarian dishes. For hot pot items alone, there are white jade Tibetan beads, silver needles with wings, fairy palm pearls, emerald three silks, more fortune, needles in a haystack, farewell to the king and so on. Among the many famous dishes, all are famous for their exquisite skills and unique flavor. For example, the traditional spicy chicken, 750 grams of live hens are selected, slaughtered, hairless, offal and boneless, cut into diced chicken, added soy sauce, starch, shaojiu, evenly sizing, wait until the cooked lard is burnt until When the heat is 70%, remove the chicken for about 20 seconds, and then quickly pick up. When the oil is warmed to 70%, then the chicken is fried and golden brown. Then stir-fry with a proper amount of peanut oil, red pepper, pepper, and garlic accessories (fry until half-cooked), then pour in chicken and stir-fry, and finally stir the marinade from the open soup, soy sauce, starch, MSG and rice vinegar Pour into the pan. The dish is bright red, soft on the inside, spicy and fragrant. It is still the top grade of restaurants in Changsha.

Innovative dish Caichau mandarin fish, choose a fresh mandarin fish weighing nearly 1500 grams, cut open and wash, cut off the fish head, fish tail and front fin (finger-shaped support film) plus shaoxiu, egg clear uniform. Then blanch the spring onions on the cutting board, place 2 fish shreds horizontally to form a "U" shape, put the winter bamboo shoots, ham, shiitake mushrooms, ginger, white leek into a "U" shape in the middle, and bundle into There are 32 sticks in total. Bring the vegetable oil to 50% heat, add the bonito fish, drain the oil from the pan, leave 25 grams of oil in the pan, then pour the bonito fish, add chicken broth, MSG, sesame oil, garlic and mix well, thicken with wet starch to remove from the pan . The fish body is made of firewood, the head, tail and fins are oiled and put in place, and a cherry is set on the fish head as the eyes. The whole finished product is realistic and lifelike, the meat is tender and tender, the winter bamboo shoots are white and crisp, and the ham is salty Fragrant, rich taste. This dish was made by Xu Juyun, the country's top-level chef, and won the gold medal of the second national cooking competition in 1988.

The other two innovative famous dishes, Gold Fish Lotus and Double Tailed Tai Chi Tenderloin Silk, were also made by Xu Juyun and won silver awards in this competition. In 1988, Xu was invited to the opening ceremony of the Hong Kong Dong Ting Lou restaurant. During this period, he launched 4 to 6 different Hunan dishes every day, which was well received by Hong Kong foodies. Before leaving, the boss wanted to retain him with a high salary, he declined politely. In 1989, he visited Japan with the provincial chef delegation. The Japanese boss invited many celebrities to dinner, and invited him to perform at home. Banquet, the boss also wanted to hire him with high salary, he also declined.

In order to expand operations and meet market demand, the store broke the business practice of relying solely on catering and relying on winter for all seasons, and vigorously launched the operation of flavored snacks and morning tea night market. The variety of snacks has increased from more than 80 to more than 230 varieties in seven series including cold dishes, vegetarian dishes, canned food, lo mei, dim sum, porridge and flavored food. High-end such as steamed water fish with a small portion of more than 10 yuan, five round suckling pigeons, etc., and low-end stinky tofu like three-five cents, dragon fat pig blood, etc., can be tasted here. Snack business revenue in 1989 accounted for 70% of the total store revenue. Historically, February and July and August were the off-season of the catering industry. Thanks to this move, the store's turnover increased substantially.

The reputation of Yuloudong Restaurant is rising day by day, and the customers who come here for dinner and visit are endless. In April 1990, famous Chinese movie stars went to the Hunan Performance Troupe. The chefs first served them six cold dishes: deep-fried loach, roasted duck, braised beef, sweet spinach, pickled cucumber, and Shan Leek. The entrance has burnt, roasted, halogen, sweet, sour, and fragrant. Immediately after, the first dish was served with chicken abalone. The abalone is transparent, soft and moderate, simmered with chicken sauce, and is fresh and tender. The second dish is steamed skirt paws, taking only the skirt and legs of water fish, a spoonful of clear soup, full of flavor, and the nutritional value is self-evident. The third dish is teppanyaki eel. When the waiter just announced the name of the dish, he poured a bowl of raw eel slices onto the red iron plate. With the "squeaking" quenching sound, the whole restaurant was filled with oil and salt Fragrant. With chopsticks, the eel pieces are fully cooked. Then came the hundred pages across the bridge, and the tip of the soup bubble, which are all the restaurant's specialty dishes, and won constant applause. The last thing is steamed fish with green bamboo powder. I saw a piece of green bamboo, and a "skylight" was opened on it. The "skylight" was uncovered, and the scent of the plants was refreshing. The celebrities are all wonders. Every time a dish was served, everyone frequently toasted, and came to a few comments, saying that "going south and going north, it would be a meal today." The head of the star regiment, Zheng Zaishi, immediately wrote two banners, "Delicious food and wine Yuloudong", and "Jadeloudong wine is very fragrant". Famous film artists Xie Tian, Zhuan and Chen Qiang and others also wrote "Gourmet Meal", "Viewing Wulingyuan, Gourmet Jade Loudong" and "Xiangxi Cuisine with Thousands of Colors and Fragrances, Jade Lou Centuries Truthfulness and Beauty" and other gifts. In June 1992, celebrities from the provincial capital and art circles came to the shop. In the face of numerous famous dishes and delicacies, the chairman, vice-chairman and Chinese painters of the provincial calligraphers association also splashed ink on the spot and wrote "The middle edge of the bamboo leaf cup, apricot flower" Blushing on the breeze. The breeze and the moonlight night, Chang Zuiyu Loudong's poems, draw large-scale "spring sound map" and other masterpieces. And inviting the restaurant staff to happily sing on the same stage. The staff and customers are able to better dissolve their thoughts in the organic whole of food and culture, and further appreciate the profoundness of the Chinese food culture.

In 1996, the Pinghetang Commercial Building was built on Wuyi Square, and the "Yulou East" was demolished. Later, it moved around and struggled to operate. In 2002, the enterprise restructuring was completed and named Changsha Yulou East Co., Ltd. In 2005, "Yulou East" won the title of Hunan Famous Brand. In 2006, it was re-recognized as an old Chinese brand by the Ministry of Commerce. In 2010, Xu Juyun was announced by the Changsha Municipal Government as the representative successor of the first batch of intangible cultural heritage "Yulou East Traditional Hunan Cuisine Making Skills".