Cheng's boss is Liu. His family lives in Majia Village, He Yao Town. Ancestors do business in front of the temple, and he has his own businessman genes. Zhong Chao and I have similar names and the same temperament. Its gourd head was nominated by the catering predecessors as the first bowl in Weibei. Not content with this, he aimed at the tip of Qin Dong, and walked with him, often in the name of exploring secrets, and gourd heads were all-encompassing. Gourd head, mainly soup, depends on its management. Looking at the humanities, based on the diversity and wide acceptance of society, he made business and humanities so appropriate, perfect, seamless and pleasant.
China and North Korea have visited my home more than ten times, and I have only been to Majia Village once. I read it very carefully. Majiacun is located in the southeast of He Yao Town, near ravines, with beautiful ravines in the south and beautiful valleys in the north. Wild goose gate is hidden in front of us, with barren land and simple folk customs. Zhong Chaoyan said that he didn't want to farm in his early years and suffered a lot on his way to work. Later, he was pregnant with the heart of entrepreneurship and set up his ambition to start a business. From the southeast corner of sunrise, according to my Qin Shilou, Qin Shi had a good daughter who called herself Luofu Town, Huayin. Paying homage to famous teachers has gradually become a good business, and then returning to my hometown to build my own sincere Xuan Yue, operating with integrity and pursuing the original flavor, the business is gradually booming. Zhong Chao is a good learner. He visited almost all the famous Hulutou shops in Guanzhong and learned their business philosophy. A few years ago, he had brand awareness, registered his own trademark and opened several foreign franchise stores.
Shi Genqi, the owner of Keweixuan Hulutou, lives in Hohhot and Linhe District, Inner Mongolia. The name Hohhot doesn't sound historical, but when it comes to Guihua City and Suiyuan City in history, everyone has some memories. Feng Yuxiang's swearing-in in Wuyuan and the Chinese odyssey in TV series are all in that area. Today, Hohhot was originally naturalized and Suiyuan. There are two ancient local cuisines, barbecue and mutton stew. Barbecue is shortbread, and the quality of stewed mutton mainly depends on the freshness of soup. When Brother Shi came to Baishui, he linked these two distant delicacies in his hometown with the gourd head. In his eyes, when the cake is done and the soup is done, it is half the battle. He thinks that there are no hometown dishes such as gourd in Guanzhong area, and more importantly, he is familiar with the secrets of making cakes and soup. He consulted Gao Xiaohong, the owner of Dongfeng Restaurant, and Liu Qilin, the owner of Lin Qin. Everyone thinks it's feasible. Hulutou pays attention to the mellow soup, fresh and delicious, and the steamed stuffed bun is fresh and tender. He also hired a famous chef to cook, which improved his ideas and the traditional production of local gourd heads. His brand was delicious and unique, and his business was naturally prosperous.
Brother Shi is honest and low-key He often extracts, concentrates and processes the rich nutrients and umami ingredients in bone marrow oil pig bones when making soup. The nutritional components, umami taste and fragrance of pig bones are completely preserved. A simple gourd head in a sea bowl, rich white soup is steaming, and the soup is full of fresh ingredients. If it's three delicacies, you can directly see the bottom of the bowl.
When I met Wang Yunfei, he had not opened the Hulutou Hotel. His family is engaged in roast chicken business in Guanzhong area, and he mainly works in Baishui area. His hometown is Fuliji Town, Suzhou City, Anhui Province, where Fuliji roast chicken, one of the four famous chickens in China, is produced. Yun Fei and I have been to that place on 20 15, where chickens are sold in both alleys. There is a rooster sculpture in the street. The chicken is fat but not greasy, the meat is rotten and the bones are rotten, but it is fragrant. We also went to the village in Yun Fei, a few miles southeast of the town. Yun Fei was giving money to my brother's sister-in-law when we left.
After that return, Wang Yunfei did not settle for the status quo, but returned to his original heart, moved towards his own goal, aimed at the blank market in the north of the city, and founded the Feiyunxuan bone soup Hulutou, whose name was inscribed by calligrapher Yang Mo. I went to his house for dinner a while ago, and he was weighing every cake. He said that he would take the road of standardization, and the weight of each cake was set at 227, which made every customer satisfied.
Baishui, a small town, is creating the legend of Hulutou. Every Hulutou store is trying to find its own position, make its own characteristics and better participate in the competition. In the catering industry, every store has its story behind it, one small hurdle every year and one big hurdle every three years. It is a legend that it can be done for more than five years.