Tianjin traditional snacks. At the end of Qing Dynasty, the Zhensuyuan restaurant next to Tianhou Palace was invented with exquisite stuffing and meticulous workmanship.
With fungus, cauliflower, bean skin, dried mushrooms, gluten, tofu, sesame sauce and so on. As stuffing, each steamed stuffed bun is kneaded into 265,438+0 fold, and steamed over high fire for more than ten minutes. It is characterized by large stuffing, thin skin and strong flavor.
Shimen sill vegetarian bag began in Qing Dynasty and was operated by Su Zhen Garden, which specializes in vegetarian food in Tianjin. Because of its diverse materials, exquisite production, good quality and low price, it is widely loved by the masses. This shop is near Haihe River. In order to prevent floods, a low embankment was built with stones outside the store, which looked like a threshold. The city people call this kind of steamed stuffed bun made in this shop "Shimen Threshold Plain Bag". It is made of mung bean sprouts, oil gluten, black fungus, day lily, dried white incense, vermicelli, etc., and steamed with fermented bread.
Edit this fill
Stir-fry fresh ginger with hot sesame oil, pour into diced mushrooms and soup, add salt, cook for about 7 minutes, thicken with water starch, add coriander segments and monosodium glutamate, and mix well. After cooling, mix blanched mung bean sprouts, oil gluten blocks, water-borne auricularia auricula, water-borne day lily segments, dried white diced diced fragrant beans, mung bean vermicelli (chopped), fermented bean curd and monosodium glutamate.
Edit this paragraph to make the dough
The flour is kneaded with water to form a dough, and the dough is kneaded with alkali to form a ball, and then slightly beaten to make a round dough with a diameter of about 65 cm.
Edit this cooking passage
Fill the dough bag with stuffing, pinch the mouth, and put it on the cage for 7-8 minutes. Eat with millet porridge. The finished dough is white, soft and moderate, and the fillings are black, white, yellow, green and brown, which are bright, tender and refreshing.
Edit the ingredients of this stone threshold biscuit: 4000g of flour, fermented flour1500g, edible alkali16g, 3000g of mung bean sprouts, 500g of sesame oil gluten, diced mushrooms150g, diced auricularia, and diced daylily/kloc-0. Mung bean vermicelli (1 .3cm wide)1500g, clean parsley section 500g, fresh ginger powder 250g, 5 pieces of fermented bean curd, refined salt150g, monosodium glutamate 50g, starch 200g (mixed with 750g cold water), sesame paste 500g and sesame oil. Cover with a wet cloth and let stand for about 1 hour. Add alkaline solution (50g water) and knead evenly, and let stand for 20min.
2. Clean the mung bean sprouts, blanch them with boiling water, let them cool, control the moisture, and cut them into sections. Mix 200g of fermented bean curd, sesame paste and sesame oil.
3. Put the pot on a high fire, add 200g sesame oil to heat it, stir-fry it in Jiang Mo for a few times, pour in 250g diced mushrooms, fragrant mushroom soup and salt for seven or eight minutes, thicken it with wet starch, pour it into the pot, add coriander segments and mix well, then add monosodium glutamate to make halogen seeds, and after cooling, add mung bean sprouts, oil gluten, auricularia auricula, daylily, etc.
4. Spread 500 grams of pavement on the chopping board, put it on the chopping board, knead it evenly, divide it into 5 equal parts, each part will be kneaded into a strip with a diameter of about 2 cm, and then choose 4O pills, flatten them one by one, and roll them into round skins.
5. Put 38 grams of vegetarian stuffing in each flour bag, put it in a cage and steam it over high fire.
Key points of making stone threshold biscuits in this paragraph: 1. Knead the dough evenly and thoroughly until the surface is smooth;
2. Use wet starch to thicken the marinade, which should not be too thick;
3. Put it in a cage and steam it quickly with boiling water until the surface is smooth and not sticky.
Edit this paragraph history
Many ordinary people in Tianjin have tasted the "Shimen sill vegetarian bag", which is almost a well-known "Shimen sill vegetarian bag" in our city, especially among middle-aged and elderly people, and the majority of diners are familiar with it. According to legend, the "stone door sill vegetarian bag" has a long history and is a century-old food. At the end of Qing Dynasty, more than 0/00 years ago, Tianjin was also called Tianjin Wei. Because Tianjin is located at the intersection of five major rivers in North China, close to Bohai Bay, inland navigation has been developed since ancient times. At that time, many fishermen lived in this area. In order to pray for the peace of Poseidon, these fishermen and their families often go to Tianhou Palace to burn incense and petition. According to the Buddhist precept of not killing animals and eating vegetarian food and meat, they are vegetarian and do good deeds, so vegetarianism has become their habit. So they opened a restaurant "Su Zhen Garden Buddha Subao" in an alley opposite Tianhou Palace in the northeast corner of Tianjin, which is the earliest vegetarian restaurant in Tianjin. However, due to the "Su Zhen Garden" and low terrain, shops are often full of rain in summer. At that time, in order to maintain business and prevent rain from flowing backwards, the shopkeeper set up a stone threshold at the door to drain water, which was also the uniqueness of the "Su Zhen Garden" store at that time.
At that time, although Tianjin Wei had more than a dozen restaurants specializing in vegetarian food, Liuweizhai was quite famous.
Edit this part of the Tibetan Garden
Su Xiang Pavilion, Su Chang Garden, etc. Among them, the most famous is Su Zhen Garden. At that time, "Su Zhen Garden" was clean in equipment, cheap in price, courteous in hospitality and considerate in service. Because it is a vegetarian bag operated by "Suzhen Garden", it is thin and stuffed, and the materials are exquisite, which is the most popular among diners. For this reason, "Su Zhen Garden" is often crowded with diners. Thanks to the hard work of entrepreneurs, "Su Zhen Garden" is becoming more and more prosperous and famous. At that time, it has become a leader in the catering industry in Tianjin and Guangzhou. At the end of the Qing Dynasty and the beginning of the Republic of China, "Suzhen Garden" attracted many famous people of Jinmen culture to taste vegetarian dishes. Mr. Moline, an educator in modern Tianjin, took "Su Zhen Garden" as an example to advocate people to keep healthy by vegetarian diet. Mr. Yan Xiu, a famous educator, reformer and calligrapher in Tianjin, also inscribed a plaque for Su Zhen Garden with the inscription: "The essence of true feelings is the essence". Mr. Hua Shikui, a famous calligrapher in modern times, also wrote a couplet for "Su Zhen Garden": "If you taste sweet, you will see the true virtue, and sooner or later there will be people who are naive."
Editor Deng Qinglan, a famous person in this paragraph, wrote a title for "Su Zhen Garden"
: "It's really six clean roots, and there is no red love at all." In addition, several cultural celebrities such as Yan Dunyuan, Li Rongzhi and Zhu Jiabao also wrote couplets for "True Garden". These inscriptions have their own characteristics, which not only show the elegant demeanor of calligraphers of the times, but also fully reflect the unprecedented grand occasion of "Su Zhen Garden" at that time. Scholars, bureaucrats and rich people who came to Su Zhen Garden are unique. This is a prosperous moment. The heyday of "Suzhen Garden" also alarmed the Empress Dowager Cixi Lafayette in the palace of the Qing Dynasty. At that time, Empress Dowager Cixi came to Tianjin Tianhou Palace for pilgrimage. She once took a seat at the imperial entrance of the neighboring Zhensu Garden and tasted delicious vegetarian buns. Lafayette was beaming after eating, and repeatedly praised "this vegetarian bag tastes really good, which is smoother than the chef's food". It is said that Empress Dowager Cixi often recalled the delicacy of vegetarian steamed buns on the Shimen sill in Tianjin after returning to Beijing, and often sent people to Tianjin to buy vegetarian steamed buns from Suzhen Garden and go back to the palace to eat. Galeries Lafayette often thinks of the delicious plain steamed stuffed bun she ate that day and the "Stone Threshold" standing tall in front of the store, so Empress Dowager Cixi named the store "Su Zhen Garden", and its reputation became more and more popular among the people.
In the late Qing Dynasty and the early Republic of China, there were many vegetarian restaurants in Tianjin.
Editing this paragraph has become quite famous.
However, among these competitors, "Shimen sill bag" can still remain invincible, mainly due to the exquisite production technology. In terms of material selection, "Shimen Threshold Meal" pays attention to nutrition collocation, takes low-fat and high-protein as the material selection standard, and selects top brands from all over the world as accessories, including Hebei Xiaomo sesame oil, Jilin high-quality black fungus, Shimen first-class cauliflower, Beijing sufu and pure mung bean skin, as well as top-grade Tricholoma, artificially cultivated bean vegetables, top-grade sesame sauce, dry white fragrant bean sauce, fried gluten and so on. Pay attention to meticulous production, pay attention not to occupy a little meat, and require a thin skin and a large depression, which makes the "Stone Threshold" vegetarian bag pure and heavy in taste, fresh but not greasy, full in bite and unique.
The production technology of "Shimen sill bag" is not passed down from generation to generation, but is passed down from master to apprentice. The first generation founder of Su Bao is too old to be verified. The second generation of the record is the old chef of Zhanhua Pavilion. He/Kloc-started his career at the age of 0/4, and has been in business until the public-private partnership after liberation, when he was 89 years old. Later, Ye Zhenping, a chef who studied with Master Zhan and then helped Master Zhan make vegetarian buns for a long time, became the third generation. After liberation, "Shimen Kansu Fort" was located in the Oriental Building, Luniao City, Ma Bei. Later, due to the booming business, a branch was added in Wenchang Palace in the northwest corner. Although the ancient remains of "Shimen cuisine" no longer exist, this extraordinary food still reverberates in the world, and its historical legend still lingers in people's memory. During the Cultural Revolution, "Shimenbao" suffered a shock, and then it was damaged in the 1976 earthquake, which made it depressed for nearly ten years. Tianjin Heather Food Street was completed and opened on 1985. Comrade Li Ruihuan, the mayor at that time, ordered the food street to restore traditional flavor food, so "Shimen Kansu Bao" moved into Tianjin Heather Food Street. At that time, it was still managed by Mr. Ye Zhenping, the third generation descendant of Shimen Threshold Subao, and continued to use the traditional brewing technology, always maintaining the original flavor. 1987, the Star Cup Tianjin Cuisine Cooking Competition was held in Tianjin, and the "Shimen threshold vegetarian bag" won the Star Cup Award. During 1988, at the China Expo held in Tokyo, Japan, "Shimenkan Subao" was so popular that people rushed to buy it. Japan's NHK Broadcasting Association, Asahi Shimbun and other media have made special reports, and the Japanese people praised "Shimenkan Su Bao" as "authentic vegetarian food".
Edit this paragraph 1998
At that time, some Chinese time-honored enterprises in the catering industry entered a strange circle of recession, and the "stone threshold package" was also among them. At that time, according to relevant statistics, 20% of the time-honored enterprises in China were insolvent and on the verge of bankruptcy; 70% of enterprises barely maintain bleak management; Enterprises with good management but insufficient stamina account for 10%. At this time, we began to love the time-honored brand of China catering, and decided to take over this "stone threshold package" through public discussion. At that time, many people didn't understand what I did, and quite a few people opposed it. Because in people's eyes, taking over such an old-fashioned enterprise is carrying the burden of history and there will be no good prospects at all. However, I think "Shimen Kansu Bao" is a time-honored food brand in Tianjin. It has a history of hundreds of years, and its formation and development have a long history. Moreover, it comes from the people and grows among them. It is a local brand in Tianjin and truly belongs to Tianjin people, so we have an obligation to protect this historical heritage and make it bigger and stronger. At that time, I thought that the stone threshold was passed down to today through the efforts of several generations. Although I have temporarily lost my former glory, I feel extremely honored and proud to be a brand of a new generation of food culture. At that time, the road before me was still very long, and it was a very arduous historical mission for Shimen to rebuild its past glory. Especially in the era of rapid economic development, if we just let the "stone threshold package" maintain the status quo without any innovation and development, it will inevitably fail to keep up with the pace of the times and will inevitably suffer the fate of elimination. Therefore, I focused on the analysis of the current situation of "stone threshold bag". I think it is an old brand, but it is not a well-known brand, so its consumer group is still only in the middle class, not yet. Therefore, we must transform him, innovate him and develop him.
Edit this paragraph. The original "Shimen sill bag" was sold by the catty.
But in this era of exquisite craftsmanship, stupidity is no longer the development direction of the catering industry, and food and beauty are the only way for the catering industry. After several considerations, we replaced the original sales practice by steaming "small steamed buns", and made bold and strict reforms and adjustments to the processing technology of vegetarian buns, which not only kept the original flavor unchanged, but also catered to the tastes of the public in the new era. So after many days of unremitting efforts, the comrades of the R&D team and I added a variety of vegetarian and meat packages with stone threshold taste characteristics on the original basis. At the same time, we should keep in mind the quality standard of "Shimen sill vegetarian bag", pay attention to the principles of making skin, using materials and mixing stuffing in the production process, and constantly reform and improve the production technology level. The ever-increasing new sales performance fully rewarded our efforts. In 2000, "Shimenkan Su Bao" won the honorary title of "China Famous Snack", which is an appreciation and affirmation of the hard work of all Shimenkan people.
I often tell myself that I can't just be satisfied with my present performance, but also take a long-term view. In today's fierce commercial competition, people's demand for food is increasingly diversified, and only products that pass the customs are not enough to stand in the competition, which requires enterprises to keep pace with the times, constantly adapt to market demand, and form a rapid market response mechanism. In the new era, if we want to make the brand "Shimen Qiansu Bao" bigger and stronger, we must integrate its cultural characteristics into it, so that people can taste its legendary history and its strong cultural atmosphere while tasting delicious food. Therefore, we have made unified and meticulous planning and arrangement from tableware decoration to shop decoration. At the same time, I also ask every employee to memorize the history of the stone threshold before taking up his post, which is the first step to become a qualified stone threshold person; While the waiter serves the guests and serves delicious vegetarian buns, he should introduce the historical origin of Shimendou to the guests, so that everyone who has been to Shimendou can be familiar with the historical and cultural origin of Shimendou. I ask every employee to treat guests with integrity, to be honest, to operate with integrity and to act with integrity. Only enterprises that pay attention to honesty can win the market and develop in the fierce competition. Now "pursuing Excellence" has become the goal of all stone threshold people. 2 1 century will surely be an era that pays attention to the development of brand culture and catering culture. What we will do in the future is not only to carry forward the historical and cultural connotation of the brand "Shimen Kansu Pot", but more importantly, to bring the related series of products to the market, so that they can better carry forward the cultural connotation, survive and develop in the market tide in the new century, and let them better serve the health of diners and people.
Recently, according to the suggestions and requirements of diners, we have developed,
Edit this quick-frozen "Shimen sill bag" product.
This kind of plain package product not only meets the requirements of the old ladies and gentlemen who can't personally come to Shimen Plain Package to taste the plain package, but also facilitates the short-term preservation of the family, which is more convenient for Tianjin villagers who have lived abroad for many years and live in other places to expect to enjoy the old traditional flavor of their pure hometown Tianjin. It can also better satisfy the homesickness of these elderly people who are far away from home. At the same time, we sell the quick-frozen "Shimen sill bag" products in small packaging boxes, which is very convenient for consumers to buy and carry.
The past, present and future of the moon and the sun are objective history. The past is a historical journey, the present is an extension of history, and the future is an inevitable trend of historical development. These historical relics are the manifestations and traces of Shimenguan's food culture. Therefore, food culture has a long history in our city.
Stone threshold has gone through more than a century of spring and autumn. As the successor of this century-old brand, I am confident to take over. I intend to develop a chain business model, so that the "Shimenkan Package" will develop from a unique show to a colorful one, decorating the great rivers and mountains of the motherland. I firmly believe that with the support of my colleagues in the catering industry, "Shimen Threshold Bag" will certainly grow and develop, adding a gorgeous movement to the beautiful music score of China catering culture.
Edit the status quo of this paragraph
Tianjin people love to eat steamed stuffed buns. This hobby has cultivated two time-honored brands in Tianjin catering industry, one is "Goubuli" and the other is "Stone Threshold".
Speaking of "stone threshold", many old Tianjin people have deep feelings for it. This restaurant, which is famous for its "stone door sill vegetarian bag", has a history of one hundred years. It used to be as famous as "Goubuli", but it is in danger of being eliminated by the market. After 65,438+00 years of silence, the century-old brand has renewed its vitality through continuous innovation.
There are many vegetarian restaurants in Tianjin. Among these competitors, the "stone door sill vegetarian bag" has survived to this day, mainly due to its exquisite production technology and exquisite material selection standards. In the selection of materials, "Shimen threshold vegetarian bag" pays attention to nutrition collocation and takes low fat and high protein as the selection standard. Pay attention to meticulous production, pay attention not to touch a little meat, and ask for thin skin and big stuffing.
"Stone threshold" won with high quality at the beginning of its business and is famous for its unique taste. This has laid a solid foundation for the brand's century-old inheritance. 1985, Tianjin Shinan Food Street was completed and opened, and Shimen officially settled in Shinan Food Street. At that time, the traditional brewing technology continued to be used in Shimen sill vegetarian bag, and the original flavor was always maintained.
However, in the middle and late 1990s, some time-honored enterprises in Tianjin catering industry were in trouble, and the "stone threshold" was among them. Some enterprises can't keep up with the changes in people's tastes and consumption concepts, and are gradually abandoned by the market. According to statistics at that time, 20% of these enterprises were insolvent and on the verge of bankruptcy; 70% barely maintained; The remaining 10% business is still good, but the development potential is insufficient.
1998, with six years' catering experience, has successfully acquired four catering enterprises. Zhang Yongli, now the chairman and general manager of Shimenkan Group, cleared the crowd and took over the "Shimenkan Subao" which was on the verge of bankruptcy.
In the eyes of many people, taking over such an established enterprise is tantamount to carrying a burden. However, Zhang Yongli believes that the "Shimen threshold package" has a history of hundreds of years, and the corporate brand has a deep foundation and accumulation. Although it has temporarily lost its former glory, it can become a brand of a new generation of food culture after adjustment.
Edit this paragraph to create the glory of the past.
How to make "Shimen threshold bag" create its former glory again? Time-honored brands will be eliminated if they don't keep pace with the times and innovate and develop. Zhang Yongli believes that "Shimenkan Crispy Bag" is an old brand, but there is still a lot of room for development. So he decided to reform and innovate, and only in this way can he develop.
The reform and innovation of this time-honored store is promoted step by step from three aspects: the first is to change the sales methods. The old "stone threshold" vegetarian bags are sold by the catty, but in the era of exquisite carving, the beauty of food is the development direction of the catering industry. After several considerations, the hotel replaced the original sales practice with the way of selling "small steamer plain bags".
Secondly, the innovation and richness of varieties. The old "Shimenkan Su Bao" has only a single variety, that is, bean sprouts are the main ingredients, and the taste of bean sprouts is mixed with sesame sauce, dry white incense, gluten, coriander and fermented bean curd. Zhang Yongli studied with Ye Zhenping, the third generation successor of Shimen Kansu Newspaper, and his disciples. On the basis of keeping the original flavor unchanged, through innovation, it has developed into eight varieties of vegetarian food, such as Shoucai, fennel eggs, Toona sinensis and carrots. Moreover, a series of healthy vegetarian dishes have been created, and a variety of vegetarian banquets have gradually formed to meet the consumption needs of different groups of people, and a new catering culture with the theme of advocating healthy eating has gradually formed.
The third point of editing this paragraph is to pay attention to the cultivation of brand culture.
A brand must be integrated into the cultural atmosphere, which is the most important thing for Zhang Yongli to take over the old shop. Tianjin culture contains rich dock culture, folk culture and so on, and the brand "Shimen Crispy Bag" is bred from these two cultures. In this context, how to make the brand bigger and stronger, and how to make it accepted, recognized and liked by modern consumers with more and more diversified food needs have really made brand operators spend some time. They have made unified and meticulous planning and arrangement from tableware decoration to shop decoration. At the "stone threshold", every employee can introduce the historical and cultural origin of the brand in time when serving the guests.
Where there is a will, there is a way. Rising business performance fully rewarded the efforts of innovators. In 2000, "Shimenkan Su Bao" won the title of "Chinese Famous Snack" again, and Zhang Yongli also won the honor of "China Restaurant Culture Master" for his innovation and contribution to the brand of "Shimenkan".
Nowadays, the innovation of "stone threshold" is still emerging one after another. Not long ago, a series of quick-frozen products were developed in the "Stone Threshold" vegetarian meal, which not only met the requirements of consumers who could not come to the store to taste, but also facilitated the short-term storage of families. The small "stone threshold package" has flowed to a broader market.