Lin Xiangzhai, the development epic of the century -old name (Part 1)

Linxiangzhai plaque

Lin Xiangzhai, in 1915, is an old -fashioned catering brand with a century -old development history in Taiyuan City. It records the prosperity and ups and downs of the Taiyuan catering industry.

In the impression of Taiyuan people, Lin Xiangzhai is an old -fashioned restaurant. The signature dishes are sweet and sour carp, sweet and sour meatballs, oily and meat, and soup buns.

Linkzhai Sweet and Sour ball

According to legend, "Lin Xiangzhai" appeared during the Song Dynasty. It was originally a restaurant opened in a pine forest along the river official road in Jingjing (now Kaifeng, Henan). Due to the beauty of its wine and coriander, the past business travel was happy to drink and Xiu Tian here Over time, people called the restaurant as "Lin Xiangzhai" in an same way.

At the beginning of the last century, Henan famous chef Xu Zhenjiang came to Shanxi to make a living. After accumulating a rich experience in Jin cuisine, in 1915, he borrowed the name of "Lin Xiangzhai" and opened Linxiangzhai Restaurant opposite Taiyuan Yinyang Lane Hutong. The main types of snacks such as soup and ravioli, sauce, and crisp cakes were mainly operated.

Early Linxiangzhai Restaurant

In May 1924, the Indian poet Tagor, accompanied by Xu Zhimo, inspected the construction of Shanxi rural construction to Taiyuan. During this period, Yan Xishan banquet Tagore in Linxiangzhai Restaurant with authentic Shanxi rice "five -簋, four sets", and Lin Xiangzhai was famous for a while.

Popular science (five helmets "here (" five helmets ", five hot bowls: balls, tofu, pork stewed powder, stir -fried bean sprouts, and yam; Dry tofu.)

Indian poet Tagore took a photo in Linxiangzhai

On the basis of the original snacks in 1930, Lin Xiangzhai added bowls in Shanxi and other Shanxi buckle dishes such as jar of meat, sauce meat, rice noodle meat, etc. "Donglin Xiangzhai" was opened east opposite to the mouse cave, there were a single room, more than ten round tables, and began to run a banquet rice and mass snacks. In 1934, Yan Xishan set up a banquet in Donglin Xiangzhai for the Chiang Kai -shek couple.

Chiang Kai -shek couple in Donglin Xiangzhai

In 1945, Lin Xiangzhai created a "Ten Bowl" banquet in Taiyuan, namely rice noodles, braised pork, small crispy meat, milk -sauce (bean curd or bean curd elbow) bean curd or milk cubs, yellow pork nuggets, Jiangmi sweet meat, sweet meat, sweet meat, sweet meat, sweet meat, Jiangmi sweet meat, Sandy fish shrimp, eight treasure rice, red -roasted beef, jar meat and other bowls of vegetables were once the standard of the Taiyuan wedding banquet at that time.

Early Lin Xiangzhai

In 1952, Zhonglou Street expanded the road, Linxiangzhai's house was demolished, moved to No. 1 Yinyang Lane, the newly built Lin Xiangzhai expanded to five facades, and incorporated Henan flavored vegetables into the business category to form the business structure of Jin cuisine and Yu cuisine. Essence

In 1955, Lin Xiangzhai moved to the west of Moer Lane Road, and the operating volume increased from the original 80 guests to 150 passengers. Although there is no bustling street, the name of "Lin Xiangzhai" is the name of the meal. It is full of diners every day, and the contract feast is also scrambling to queue.

In 1956, Mr. Xu Zhenjiang, the shopkeeper of Lin Xiangzhai, accepted the country's investment and opened the Linxiangzhai Restaurant of public and private joints. At this point, Lin Xiangzhai has developed from the restaurants that were originally sold in the snacks, and have developed and developed, becoming the three major hotels in Taiyuan City, which are together with Jinyang Hotel and Shanghai Hotel.

Source: Centennial Catering Lin Xiangzhai

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