Another new hotel is located in the downtown area Kaifeng Gulou Street, built in Guangxu 30 years (1908), dating back nearly a hundred years of history, it is a large hotel in the Song Dynasty culture. Another new restaurant has inherited the traditional style of the Song Dynasty royal cuisine to master hand and cultural, culinary skills, Yaozhuan unique flavor and other characteristics known as "authentic Yucai first." The past century, well known at home and another new, many celebrities who has visited, and the former Ministry of Internal Trade, Province Cuisine Association, the provincial Yucai Culture Research Association and other departments identified as "Chinese restaurant name", "Henan brand", "Yucai base."

Another new restaurant is located in Gulou Street, the bustling city center of Kaifeng, the ancient capital of the Seven Dynasties. With a long history, excellent equipment, a collection of famous masters, and excellent cooking techniques, it has long been known as the first authentic Henan cuisine.

"Yu Yixin" is known as "the first authentic Henan cuisine", and mentioning "Yu Yixin" can't help but talk about "Yu Yi Village" first. The founder of "Yu Yi Cun" was Qian Rongsheng, a chef of the Yamen School in Yangzhou. The origin of this name is related to a setback of Boss Qian. In 1906, Qian Rongsheng came to Kaifeng with capital and opened a joint venture "Zuoshang Chunfanzhuang", which specializes in Yangzhou cuisine, but did not meet local tastes. After two years of dismal business, it closed down.

With the support of a fellow villager, he rented a courtyard with three entrances and three exits on Kaifeng Shanhuodian Street, and hired Changfeng Gang Wang Fengcai, Wang Fangling, Zhao Tingliang, Wang Zhusan, and Kaifeng with a salary that was one to two times higher than other restaurants. The industry elites such as Zhao Yuru, Chen Yongshun and Xin Zheng ’s Liu Genglian opened a new restaurant named "Yi Yi Village". At the opening ceremony, an old Hanlin book presented Lu You with the famous phrase "Shan Zhongshui has no way to doubt, there will be another village in the willow, and flowers will bloom in the dark."

The restaurant's dishes are made with rigorous materials and sophisticated productions. The celebrity calligraphy and paintings are hung in the elegant rooms of the restaurant. It has a cultural atmosphere and attracts many diners. The business is gradually booming. Boss Qian continued to "recruit talents", celebrity chefs Huang Runsheng, Su Yongxiu, Li Chunfang and others entered the "Yu Yi Village" one after another, and the restaurant became more prosperous.

In 1923, Kang Youwei opened a school tour, and celebrities entertained him in "Yu Yi Village". The elaborate dishes made by the chefs made Kang Youwei happy, and his heart was very comfortable. He was particularly amazed by a "fried grilled mackerel head and tail". "Fried grilled mackerel head and tail" reminds Kang Youwei of the allusions of cooking mackerel in the five hous of the late Han Dynasty. He gave the four characters "weibohou mackerel" and then wrote "sea" on a folding fan Memory confidant, younger brother Kang Youwei ", should be given to the cooker Huang Runsheng who made this dish. Kang Youwei was 65 years old, and Huang Runsheng was only 27 years old.

Since then, the name of "Yu Yi Village" has been opened, and the communication of celebrities and celebrities in politics is mostly placed in "Yu Yi Village" or "Yu Yi Village" chefs are invited to cook. Feng Yuxiang, Zhang Xueliang, Li Zongren, Gu Zhutong, Song Zheyuan, Liu Zhi, Mei Lanfang, etc., all became guests of "Yu Yi Village" by the time they were opened in Kaifeng. In January 1938, Chiang Kai-shek arrested the fugitive general Han Fuju in the name of a military conference in Kaifeng, and also invited the chef of the restaurant to go to "getting done" (carrying utensils for banquets).

"Yu Yi Village" moved to Zhongzhou. But in the 1940s, this restaurant was replaced by a new "new one".

Thirty years after the "Yi Yi Village" was opened in Fengfeng, Boss Qian was ill and his younger brother Shimou took over the restaurant. Because he was not good at operating and was greedy for private gains, the restaurant lost money year after year and paid a total of 12,700 yuan for the ocean. Debt. Shi and Qian both withdrew their capital and returned to their place of origin. The staff of Fanzhuang chose Zhao Yuru to take care of their livelihood, forming a "worker management committee", and published an advertisement in the "New Henan Daily" on July 19, 1940. After running around, he gradually turned around by inviting creditors to repay the bill at the banquet, and the business gradually became prosperous, and all debts were paid off. When Shi and Qian returned to Kaifeng after hearing the news, they had to cancel the "Workers Management Committee" and regain control of the restaurant, so there was a conflict with the workers.

Under such circumstances, Chang Ting Gang famous teachers Ji Tingxiang, Huang Runsheng, Zhao Tingliang, Su Yongxiu, Niu Huaili, Hou Ruixuan and others, together with Kai Yu's Zhao Yuru and other more than 30 key chefs, receptionists and cabinets, angrily left "Yu Yi Village", The collective stock of 105 silver dollars was reissued on Zhongshan Road on August 10, 1945. The new name was taken as "going to the old and welcoming the new", and the name was "Another New Restaurant". Coincidentally, the Japanese emperor asked Switzerland and Sweden to convey unconditional surrender to China, the United States, Britain and the Soviet Union that night. Five days later, Japan officially announced the unconditional surrender and China won the war of resistance.

People feel that the name of this restaurant is too auspicious, and they hope to use this "Yoshino" to celebrate. "Yu Yi Village" had no choice but to post the notice of "Only one family, no difference", but to no avail. Soon the business of "Yu Yi Village" was sluggish, and debts were everywhere, making it difficult to continue. The old chefs emphasized their feelings, helped them pay off their debts, accepted some staff, and officially replaced them.

At this time, "Yu Yixin" celebrity chefs gathered together, with high skills and exquisite cuisine, which was better than "Yuyi Village".

Another new celebrity chef

In the first half of the last century, Yucai developed strongly. Although "Houdefu" and "Liangyuan" were booming outside, the famous local restaurants in Henan had their own owners.

As the provincial capital of Henan at that time, Kaifeng gathered a large number of famous restaurants, such as "Yabei Restaurant", "Yu Yicun Restaurant", "Wei Su Lou" and "Xiao Da Restaurant". Among them, Song Dengke, the founder of "Yabei Restaurant", was the "master chef" of the last emperor. The CPPCC's "Historical and Historical Materials" published an article "Information on the Life of the Court in the Late Qing Dynasty", which said: "There are many masters of the Emperor Xuantong Emperor's Dining Room, the most famous are two, one is Zheng Dashui, and the other is Song Dengke ... The two masters only make a few dishes per meal, and the dishes they make must be marked with their own signature silver medal. "

Song Dengke is from Sanqingguan Village, Changyuan County. In 1924, Song Dengke took advantage of Feng Yuxiang to force the palace to flee smoothly. With the "Bamatu" brought out when he left the palace and dozens of pieces of foreign goods, he started to operate the first ice cream shop in Kaifeng on Kaifeng Bookstore Street. A year later, "Yu Chef Song Dengke" resumed his old business, and opened "Yabei Restaurant" on Nanshudian Street. His back door was in the city and the business was very prosperous.

Speaking of the last emperor of the Qing Dynasty, Pu Yi came to Henan for sightseeing in 1964, and famous chef Lu Changhai made a "Mushroom Chicken" for him. This dish is exquisite in workmanship, special in heat, selected fresh chicken, original on the pot, original flavor, pungent smell, meat rotten but not thick, mellow and not greasy. After Pu Yi tasted it, he immediately invited Lu Changhai to take his hand and said, "This dish is very good! I haven't known how many chickens made by various methods in my life. They are not as delicious as you did. Before I left Zhengzhou Before, please do it for me again. "

This master-class celebrity chef was an apprentice in a “new one” in a famous shop. He is from Zhangzhai Township, Changyuan County. Five of his father ’s brothers and four of them are cooks. At the age of 12, he was sent to “Another New” as an apprentice. When the provincial capital moved to Zheng in 1954, the provincial government set up the Henan Hotel, and recruited 16 people from "One More New" to form a chef team. Lu Changhai was among them. At that time, “Yu Xin” was the most famous and most technical hotel in Henan. After the founding of New China, the province and the central government repeatedly transferred chefs from the store, and the people who were transferred later showed their talents in Beijing and Zhengzhou and became famous. "Yu Yixin" is therefore known as the "Huangpu Military Academy of Henan Cuisine" and is also known as "the first authentic Henan cuisine".

In the past, in ‘One More New’, you ca n’t enter the kitchen without learning, just kill chickens, coal, and trash outside, and do n’t tell you to cook, you will learn by yourself. Lazy, can't be a master for ten or twenty years. "The other one" was obviously the topic that Mr. Lu Changhai liked: "Who dares to take a shortcut?" Give you what you deserve, do n’t think about it if you do n’t. Honestly, all the tasks assigned by the teacher must be done well. If you do n’t do well, you will be noisy in a small mistake. If you make a mistake, you will lie there at night, and you will remember it next time; the teachers are also serious and responsible, and cherish their own reputation. "

A "new one" has cultivated many famous chefs. Later, many people were transferred to Beijing, Zhengzhou and the Chinese embassies abroad, and became famous master chefs, such as Hou Ruixuan, Li Tianyao, Han Baisheng, Lu Changhai. , Niu Wenyu, Su Yongzhou, etc.

Due to the clear division of labor and the duties of each, all kinds of dishes and noodles are extremely fine and excellent. All kinds of banquets can be made with precision and more than 5,000 dishes are operated. The chefs are well versed in various techniques of Henan cuisine, strictly abide by the rules of rigorous selection of ingredients and delicate craftsmanship of Henan cuisine, the five flavors are harmonious, salty and moderate, sweet but not thick, sour but not bitter, hard and bitter, light but not thin Fat but not greasy, with a single dish, mellow and fresh, elegant and generous, won the "No. 1 Tianzi" position in the restaurant industry in Kaifeng, and was later honored as "the first restaurant in Henan".

Another new famous dish

Thousands of "Yu Yixin" famous dishes, such as grilled spinach, grilled monkey head, white grilled bear paw, sweet and sour pork carp noodles, fresh flower cakes, radish slices, stuffed roasted wheat, chicken slices Volume etc. In addition to traditional dishes, many new varieties such as multicolored vertical flower baskets, lotus chicken waist, honey roasted three-ringed hydrangea, butterfly white fungus, etc. have been created. Since then, a batch of Song Dynasty dishes such as fake yuan fish, yellow card fried chicken, roasted chicken, pan rabbit, lotus pie, and five-spice cake have been restored and icing on the menu of "Yi Xin Xin". "One more new" Gao Tuo came out in large numbers, performing arts. From the Diaoyutai State Hotel in Beijing, the Great Hall of the People, the embassies abroad, to the Zhongzhou Hotel in the provincial capital Zhengzhou, Henan Hotel, Shaolin Restaurant, Sanwei Restaurant, etc., there are "new" chef waiters for their skills. Over the years, Kaifeng has received "highly new" tourism groups and individuals from many countries and regions, including the United States, France, Italy, Japan, and Australia, and has been highly appreciated by them.

Sweet and sour soft carp baked noodles

Kaifeng another new sweet and sour soft carp roasted noodle is made from two famous dishes: "sweet and sour pork" and "baked noodle". Carp baked noodles is a traditional dish in Kaifeng, and also a classic of Henan cuisine.

"Sweet and sour pork" has a long history, according to "Tokyo Dream Record": During the Northern Song Dynasty, the Tokyo market was already popular. It uses carp, especially Yellow River carp, as the top grade raw material. After preliminary processing, the two sides of the fish are decomposed into a ridge pattern with a ramp knife and fried into a hot oil pan. Then, mix the right amount of sugar, balsamic vinegar, ginger, cooking wine, salt and other seasonings into the boiling water, add the hot water, and bake the sauce with the hot oil until the oil and sweet and sour juice are all merged. Serve. It is characterized by bright red color, tender and fragrant, sweet and acidic, slightly acidic and salty; the baked surface is as thin as hair and fluffy and crisp.

In 1900, Emperor Guangxu of the Qing Dynasty and Empress Dowager Cixi stopped in Kaifeng to escape the difficulties of the Eight-Power Allied Forces. The famous chef in Kaifeng prefecture prepared meals, and served the "sweet and sour pork". After the Guangxu and Empress Dowager Cixi, they even praised. Guangxu called it "a delicacy in the ancient capital"; Cixi said happily: "Forget to return after a meal". The eunuch's handwriting: "Where is the fat fish, the ancient Bianliang in the Central Plains", was given to Kaifeng House for commendation.

"Baking noodles" is called "dragon noodles". According to "Ru Dream Records": Kaifeng in the Ming Dynasty was on the second day of the second lunar month on the second day of the lunar calendar. The so-called "Dragon Heads Up" day was auspicious. At first, the noodles were cooked with water. Later, they were continuously improved, and they were deep-fried and charred to make them fluffy and crispy. After absorbing the juice, they were served with dishes, so they were called "baked noodles".

Around 1930, Kaifeng's famous chef will use the fried "dragon beard noodles" as the earliest to cover the "sweet and sour fish", and created the "sweet and sour fish roasted noodles" famous dish, which is very welcome . Combining the two into one, you can eat fish and dip the noodles, so there is no flavor. Since then, the dish has gradually spread.

In 1985, Mr. Liang Shiqiu, who had been in his senior year, wrote "Yashe Talking to Eat". There are a lot of space in the book about Henan cuisine, and many dishes made him "remember." Mr. Liang particularly appreciates the Yellow River carp dish in Henan cuisine, and believes that "it can be unique in the restaurant industry". Among them, "sweet and sour carp" is "vaguely transparent and delicious", "two made fish" "unique", "tile fish" It is "a must in carp dishes, it will be mouth-watering"