Search for Jiangnan Food 丨 Beautiful Cooks, Tea Meal

(one)

There is a pair of father and son who specializes in food, father Wang Cheng, and Chinese cooking master. He is a little fat, with a pair of glasses, a kind eyebrow, a blessing look; his son Wang Tao, his father's business, a high horse, a fatter than a father, a fatter than his father, a fatter than his father. lock up.

Wang's father and son, two fat grandpa. In 2019, the father and son were preparing to cooperate to open a store and wanted to take a famous business registration. Some people suggest to register the word "fat". "Month -half", very interesting, the father and son felt good, so they went to register. It is persuaded by the workers of the industry and commerce to say that there will be ambiguity, and some people will feel discriminatory. The father and son said, the moon is not good, but the half -month? "Half -month" is quite poetic and Zen, so Suzhou "Banyuezhai" was born.

The father and son have a good relationship and have close relationships with cultural people. So calligraphers send words, painters and painters, and painters are full of cultural atmosphere. Master Wang also invited me to write a few words. It was difficult and bold, and I wrote the five words "Suzhou Tea Restaurant". The father and son liked it very much. After mounting, they hung on the back wall of the cashier.

Suzhou tea meal is the echo of the era of the catering industry. It is the expansion of Suzhou noodle restaurants, the extension of the cake group shop, and the concentration of the restaurant. Tea is an introduction, meals are themes, dozens of dim sum, dozens of side dishes. The four seasons have changed, and they are frugal. It is very suitable for friends with friends, suitable for long sitting, and talk about one or two hours. Suzhou needs such a tea restaurant.

(two)

The father and son cooperate to open the store, each show its strengths, has the advantages of old age, and small and small specialties, which can be complementary. The so -called 1+1 is greater than 2.

Lao Wang is an old educated youth. He went to the countryside for ten years and worked in the cafeteria for six years. After returning to the city, he entered the Suzhou Fan Factory and volunteered to return to the cafeteria. He studied dishes in Huangtianyuan's cakes and Songhe Building, and went to the pastry factory to learn tea food candy. With a little free, he walked through the streets, learned snacks from the people, and worshiped Zhu Axing. In the eighteen martial arts of the catering industry, Master Wang could afford it.

Xiao Wang, college student, flexible head, many ideas, can hold the pulse of the times, and understand fashion consumption. After entering the society, he has been crawling in the catering industry and successfully planned many cases. For example, the "blind box" launched in "Banyuezhai" was loved by young diners.

What is a blind box? It is a snack box. The two diners sat down and the waiter sent two groups of blind boxes. This is interesting. Two people can swap and respect each other. After finishing, they can not eat enough, you can order it again, and you can pack it and take away the dim sum or food. This is the excitement of young people.

(three)

Tea restaurant has both rice noodles and flour foods, as well as classic dishes. Miao 哉! I took the basic food list in Banyuezhai Tea Restaurant.

Dim Sum: Eleven Mooncakes, including Master Wang's original ham onion oil moon cakes, crab yellow pine moon cakes, and Soviet -style clear water roses, salt and pepper passion. There are eight crisp cakes, with the most popular ham radish silk cake, hawthorn crisp, purple taro crisp, bean curd and so on. Ten rice cakes, including rose cakes, champion cakes, bucket cakes, etc. Five buns: San Dingbao, bamboo shoots, etc. Of course, bubbles, Yangchun noodles, and various soup balls are indispensable. Fifty sessions.

Dishes: Qingfeng San Shrimp, Squirrels, crab powder lion heads, shrimp seed sea bass, shrimp burst fish, traditional meat, honey fire square, oil -sauce spring bamboo shoots, water noodles plug meat, etc.

The classic Suzhou classic cuisine you can think of can be tasted here.

(Four)

The beauty of the half -monthly fast, the beauty of the dim sum and dishes is constantly pushing new. The father and son are brainstorm every day, looking for inspiration from old traditions, old food, and folk masters, and in order for modern people to "eat nutrition and food and talk about health", dig, integrate, and innovate the four seasons of delicious four seasons delicious for modern people. Essence

Pixel Squirrel catfish. Suzhou's first dish is a pine catfish, but now many people do not recognize, because it is too oily, too sweet, not like squirrels. Master Wang made technical improvements in squirrel catfish, restoring the shape of "high head and tail, squeaking of sauce", people are in love, and the taste is also innovative into fruit type and "sweet and sour".

煠 Purple cover. Merchants who used to make meat have "煠 purple lids", especially in summer. In fact, it is the corners of the meat, fried after hanging. Master Wang made improvements. Without the corners, he only used the complete, pork belly to make the base material. List of famous dishes.

Rose lard rice cake. This piece of cake is called "the big brother of the Suzhou cake group", heavy oil, heavy sugar, and fragrant fragrance. Many diners still don't know how to eat. Master Wang interpreted the correct way of eating this cake to the store, so that diners can taste the real delicious food. The cake is about to slice it first, and then fry. This is the perfect product of this cake. Of course, it is only winter.

Ham onion oil moon cake. The fresh meat moon cakes in Suzhou are really a must, but there were two types of ham moon cakes, green onion oil moon cakes, it is difficult to see today. Everyone said, too salty! too oily! Master Wang: The merger and reorganization of the two moon cakes was merged, which reduced the salty of the ham and weakened the oil of shallots. It reached the "just right" situation and was well received by the public. Once, a diner customized 1,000.

Ye Zhengting (the author is the honorary chairman of the Suzhou Folk Artists Association, a famous writer, gourmet)

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