In Changde, speaking of the first Muslim spring, almost everyone knows. Founded in 1937, the first Muslim spring is the only "Chinese time honored brand" enterprise in Changde City. Over the past 80 years, the first Muslim spring has experienced great changes, witnessed the rise and fall of the country, and carried the taste buds memory of several generations of Changde people.

Changde City, located on the Bank of Yuanshui River, is famous for its halal cuisine for a long time. It is said that when Emperor Qianlong of Qing Dynasty visited the south of the Yangtze River, he passed through Changde and entered a Muslim restaurant where he tasted the Muslim dishes cooked by the chef. He immediately praised the restaurant and named it "the first Muslim spring". This is the origin of the name "halal first spring". From Nanjing to Changde, after the outbreak of the Anti Japanese war in 1937, Mr. Huo Jiemei, a famous chef and Muslim in Nanjing, took refuge in Changde. In order to make a living, he resumed his old business near the qingyangge food market in Changde City and opened a shop selling potstickers, rice noodles, dumplings, fried noodles, stewed flavor and other snacks. Its name is wanchengxuan. Later, in order to highlight the "Su flavor", the name of the store was changed to "Nanjing first spring". After the victory of the Anti Japanese War, "the first spring of Nanjing" was moved to Daqing street. The whole shop was divided into front and back, with a snack bar in the front and a banquet seat at the back. Every dish pays attention to cooking techniques and keeps the flavor of Nanjing. It specializes in famous poultry dishes such as Nanjing salted duck, Nanjing salted duck, hanging oven roast duck and so on. Huo Jiemei is honest in business and treats customers sincerely. It is famous for its reputation and high quality service. It devotes itself to developing new products and spare no effort. The halal braised beef powder is unique and has a long history. In 1951, the "Nanjing first spring" was a public-private joint venture. In 1954, it was nationalized. In 1968, it was renamed the state-owned "Huimin Hotel". In 1987, through the efforts of manager Li Yuanzhen, he raised funds to build a five storey business building with Islamic style. It was officially named "the first spring of halal" in 1988 and is still in use today. In 2002, the reform of state-owned enterprises was carried out in the first spring of halal. Wu Yanfang and Kuang Gannan acquired the first Muslim spring. On April 29, 2002, Changde halal first spring catering Co., Ltd. was established. Kuang Ganguo served as the chairman, Wu Yanfang as the legal representative and Wang xiane as the general manager. At that time, the storefront was fully decorated, and the whole building was completely new. 1、 The second and third floors operate catering, and the fourth and fifth floors are guest houses, which radiate vigor and vitality. In order to expand the scale, upgrade the grade and enrich the functions, in 2007, the first Muslim spring building was upgraded. After the transformation, the height of the first spring building was increased from 5 floors to 10 floors, and the area was expanded from 2000 m2 to nearly 7000 m2. It has 125 guest rooms, with various functions such as accommodation, catering, meeting reception, beauty salon and so on. In addition, a small chapel is specially set up for Muslims, which meets the standard of three-star hotels, It has become the largest Islamic style hotel in our province. In the first spring of halal, there are many kinds of delicious food, among which braised beef rice noodles is the most famous. Changde people have the habit of eating rice noodles for breakfast, and the braised beef powder in the first spring of halal is the best choice for many Changde people for breakfast. The beef rice noodles in the first spring of halal are "elastic enough with boiled water and fresh oil". The production process is exquisite: the oil code of braised beef is selected from the first-class half thin and half fat beef, and then the blood is washed, cut into small cubes, and then put into the bowl. At the same time, 10 kinds of spices are put into the pot, such as GONGDING, Muding, Shannai, Zanthoxylum, cinnamon, etc. in the pot, they are cooked with low fire. The beef oil code thus cooked not only maintains the original flavor of beef, but also adds various flavors. When eating, the rice noodles are put into a flour spoon (about a bowl), and then the rice noodles in the spoon are stirred by chopsticks in the boiling water and rolled into the bowl. Then, the cooked beef soup is poured into the bowl, and the oil codes of braised beef, stewed beef, or fried beef shreds are covered. Then, the seasonings such as cooked oil, monosodium glutamate, soy sauce, scallion and a small amount of Chinese prickly ash oil are put into the bowl Delicious and cheap, it has become one of the staple foods loved by the people of all nationalities in the city. Five generations of inheritance: old brands radiate new vitality. Founder (the first generation leader): Huo Jiemei (1901-1976), Hui nationality, Nanjing people. After the outbreak of the Anti Japanese War, he took refuge in Changde. In 1937, he founded the "Nanjing first spring" and operated halal food. He was the founder of "halal first spring". The second generation leader: Bao Peihua (1928-1993), a native of Nanjing and Hui nationality, came to Changde with his uncle Huo Jiemei and studied Arts in the first spring of Nanjing. After the founding of the people"s Republic of China, he served as the management representative of Nanjing first spring. In 1973, he was the manager and President of Changde internship restaurant. In 1987, he was transferred back to halal in the first spring as deputy manager and chef. In the same year, he was promoted to a special cook. He is the first generation inheritor. The third generation leader: Li Haiqing (1921-1997), Hui nationality, Hanshou people in Changde. From 1978 to 1984, he served as the manager of "Huimin Hotel" (the first spring of halal). For the second generation of inheritors. Fourth generation leader: Li Yuanzhen (1941 -), female, Hui nationality. In 1987, it raised funds to build a five storey business building with Islamic style. In 1988, it was named "halal first spring". Wang xiane, the fifth generation leader of Wang xiane, was born in Dingcheng, Changde. Since the establishment of Changde halal spring catering Co., Ltd. in 2002, she has been the general manager since then. Under her leadership, the first spring of halal has radiated new vitality. With its excellent quality, distinctive national characteristics and honest and pragmatic business philosophy, the first spring of halal has won the praise of consumers and won many honors: in 1989, it won the Golden Tripod award of the Ministry of Commerce of the people"s Republic of China; in 1994, it was awarded the title of "China"s time honored brand"; in 2002, it was awarded the honor of "famous Chinese restaurant"; in 2005, it was awarded the first excellent service industry appraisal in Changde City In 2006, it won the title of "China time honored brand" again: in 2010, it was awarded the title of "national three-star tourist hotel"; in 2012, it was awarded the advanced unit of inheritance and innovation of "China time honored brand": in 2014, "halal Batang beef" was awarded one of the top ten pots of "the first German cuisine selection of Changde City"; in 2014, it was awarded the title of "Chinese famous restaurant" again; In 2015, it won the title of "demonstration unit of energy conservation and emission reduction of hotel industry in Hunan Province"; "butter cake" and "mayuantuo" were awarded the title of "Hunan gold tourism snack" in 2015; "halal first spring rice noodles" won the title of "Hunan gold medal tourism snack" and "China"s first gold medal tourism snack". In 2018, halal joined Berman hotel in the first spring.