Talking about the descendants of Lis family dishes in the storm

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 Talking about the descendants of Lis family dishes in the storm


In a media interview, Li Jiacai responded briefly: they think it is not worth it, we have no way, we can do our own good.

On September 29, the reporter from dazhong.com.poster went to Lijia restaurant, No.11, Yangfang Hutong, Houhai, to talk to Li Li, the second daughter of Li Jiacai founder, and her husband Cong Chunsheng, to understand the story behind do yourself well.

History: the first self-employed restaurant in Xicheng. It has been in Hutong for 35 years

When it comes to Li family cuisine, many peoples first reaction is court cuisine. But what is court food? Why did this Li family dish, which makes palace dishes, come into being? How long has it been open?

According to public information, Li Shanlin, the founder of Li Jiacai, is a Manchu, and is in the white flag.

His grandfather, Li Zijia, was the Minister of interior affairs during the reign of Tongzhi and Guangxu of the Qing Dynasty. He was in charge of underwear, food, housing and transportation, and was in charge of the banquet at the palace. In his later years, he sorted out the palace recipes he had written down over the years. This is the origin of Li family cuisine.

Li Shanlin has three daughters and one son. Li Li is his second daughter. The opening of Lis family cuisine is related to a cooking competition Li Li participated in more than 30 years ago.

In 1985, at No. 11 Yangfang Hutong, the first self-employed restaurant in Xicheng District opened, specializing in Li family dishes with palace flavor and Beijing flavor. At first, the dining area of more than ten square meters only received one table a week.

Over the past 35 years, this Li family dish hidden in Houhai Hutong has welcomed numerous political and business celebrities. The plaque Li Jia Cai hanging in a corner of the private room proves that the inscription was made by Pu Jie, the younger brother of Puyi, the last emperor of the Qing Dynasty.

To be exact, Lis cuisine is a palace style dish. Today, the dishes that customers can eat in the store, to a large extent, restore the way the palace people ate and taste, the workmanship is more meticulous..

Our restaurant has been open for 35 years without spending a cent on advertising. Its all about word of mouth. Li Li said that Lis cuisine adheres to traditional practices and maintains its traditional taste, which has never changed in recent years.

Lis mustard is not salty, sour or fleeing, but it is spicy.

Li Lis husband Cong Chunsheng has something to say about the selection of Lis dishes. Cong Chunsheng has been one of the core members of the store since it opened in 1985.

Cong Chunsheng said that the fried lotus root box, which is made every day in the shop all year round, must be white lotus root. Why? At first, he didnt know. Later, he heard from the diners in Hubei province that the lotus root with white flowers tastes delicious, sweet and crispy. It was used for frying, frying and mixing. And other lotus root species (Honghua lotus root) are more suitable for soup and stew, because the taste is noodles.

Attitude: its hard to adjust to the public opinion. Lis family food fans are all over the world

Net pass, Li family dish cannot order dish, what must eat on what. The reporter flipped through the menu and found that the store offered about 20 kinds of package options ranging from 298 yuan to 2868 yuan.

Cong Chunsheng explained that Lis cuisine, as a foreign restaurant in Beijing, was prepared for foreigners at the beginning of its business.

Cong Chunsheng said that all the dishes in the shop were marked with prices, and they were ready to eat. He also said with a smile that Lis fans are all over the world, including former US President Bill Clinton.

Wang Yuhengs photos show that there are 10 dishes on the table, including Beijing bacon, fried bean curd, fried lotus root box, jadeite tofu, fried creaky, spicy beef, mustard pier, etc. Wang Yuheng commented on his microblog that Ma tofu was not selling well, while Li Li said, thats what old Beijing is about..

(function(){( window.slotbydup=window .slotbydup||[]).push({id:u5811557,container:ssp_ 5811557, async:true }Whats the flavor of tofu in other places? How do you feel when you come here to eat? Cong Chunsheng told the public network u00b7 poster news reporter that those who know know it will understand it naturally. Many laymen do not know about it. Hemp bean curd is one of the three products of mung bean. It can be divided into two ways: the former uses goat oil; the latter uses vegetable oil; the latter is plain oil, and pork stuffing is put in. If I had told them about the dishes that day, he would have nothing to do with it. In the face of the accusation on the Internet, Cong Chunsheng waved his hand. We have been running stores for more than 30 years, and we have satisfied more than 90% of the tastes of men, women, old and young, but there are always a few people who are not satisfied, are they? Qing is self-cleaning, we have no need to respond to anything. Lilly said, you have to understand, its hard to say. Source: Poster news editor: Yu changzong_ NBJ11145

Whats the flavor of tofu in other places? How do you feel when you come here to eat? Cong Chunsheng told the public network u00b7 poster news reporter that those who know know it will understand it naturally. Many laymen do not know about it. Hemp bean curd is one of the three products of mung bean. It can be divided into two ways: the former uses goat oil; the latter uses vegetable oil; the latter is plain oil, and pork stuffing is put in.

If I had told them about the dishes that day, he would have nothing to do with it. In the face of the accusation on the Internet, Cong Chunsheng waved his hand. We have been running stores for more than 30 years, and we have satisfied more than 90% of the tastes of men, women, old and young, but there are always a few people who are not satisfied, are they?

Qing is self-cleaning, we have no need to respond to anything. Lilly said, you have to understand, its hard to say.