In 1992, Huishijia was founded on Longjin West Road in the old town of Xiguan, Guangzhou. At that time, it only had a street food stall of 58 square meters. Now it has grown into Cantonese restaurants everywhere. Huishijia has written the legend of an era.
Speaking of craftsmanship, we have to mention the world's first gelatin clay pot created by Huishijia in 1992, because the traditional gelatin clay pot at that time was cooked with semi-cooked ingredients, but Huishijia's chefs boldly innovated and launched a series of raw gelatin clay pots.
The fresh ingredients are put directly into the pot, and the high fire surrounds the casserole to cook the ingredients quickly, making a "jue-jue" sound, which is similar to the pronunciation of "Jie Jie" in Cantonese, hence the name "Jie Jie Claypot".
Features of the Jie Jie Clay Pot: Make the Jie Jie over a strong fire, cook it while running, do three times and two times, and it is best to eat immediately.
Features of jelly pot: jelly sound, sauce aroma outside, juice hidden in the meat, especially hot in the mouth.
"Cook" - In 1996, Huishijia specialized in Huishijia's special clay pot, which is 2.5CM shorter than ordinary clay pots.
Moreover, the bottom of the pot is wider than that of ordinary clay pots, and the heating is more even.
The Huishijia gelatin cooker has the Huishijia trademark on it. Under high temperatures, the gelatin cooker has strong air permeability and cools down quickly. Other appliances cannot replace it.
At high temperatures, the clay pot is easy to crack, and a wire hoop is used to prevent the clay pot from cracking at high temperatures. Therefore, its lifespan is only once. A store throws away at least 200-300 clay clay pots a day.
"Stick" - Hui Shijia used short bamboo poles when he first created the jelly pot. Because they were easy to burn, he put iron rods on the short bamboo poles near the fire.
Heat, because "Jie Jie Claypot" pursues the freshness and tenderness of food, the fire is fierce and the cooking time is shortened as much as possible.
Not only that, the chef also has to adjust the firepower and the timing of "picking up" the clay pot based on the distance between the dining table and the stove. The cooking process is still going on.
If this is a play, the food will only appear perfectly when the curtain is raised, that is, at the moment of enjoyment.
Take the Shanghai Huishi Jiaminghao Hongmei store with an operating area of ??about 10,000 square meters as an example. She is already 19 years old. It is a four-story complex with diversified catering services.
The first floor is the Crane Love Hall with the theme of "Crane". The iconic "Octagonal Pool" is located in the middle hall, surrounded by bright yellow and orange colors, which is simple, bright and elegant.
In the lobby on the first floor, it is common to see chefs carrying sizzling hot pots quickly passing between the tables.
One of the highlights of Helian Hall is the "Seafood Shopping Area", where the freshest seafood is purchased every day, supplemented by Chinese and Western traditional or innovative cooking techniques. Accompanied by the chi-chi sound of the jelly pot, Helian Hall is undoubtedly
It is the best choice for a light drink and a break.
The garden promenade is another highlight of the Helian Hall. It is full of greenery and blooming flowers, making it a tranquil place amidst the hustle and bustle.
Not limited to Chinese and Western delicacies, gelatin pots, and barbecues, the Chinese tea is fragrant and the Western wine is mellow and sweet. The leisurely and casual party life is fascinating.
And I prefer the white space in Helian Hall. The dining tables are very far apart, giving guests a comfortable dining experience.
The second floor has multiple dining spaces that are elegant in Western style but still have Chinese charm. They are highly anticipated places for social dining and banquets.
For example, the Ruyi Hall has a more distinctive design theme of "Fu Lu Shou" and can accommodate 10 tables for up to 120 guests to dine at the same time.
The European palace design style of Minghaohui on the third floor is as noble as possible. There are only 10 suites, divided into dining areas, rest areas, and service areas.
Huishijia's service is smooth and silent, pursuing perfection in every detail. The waiters will properly complete a series of service tasks such as serving dishes, pouring wine, adding water, changing dishes, etc., so that diners will not feel awkward at all.
This is the special feature of Shanghai’s exclusive treatment.
The fourth floor is the dining and activity space on the top floor of Shanghai Minghao Hongmei Store.
"Hey, the deer roars, eating the apples of the wild, I have a guest, let me play the harp and the sheng." When entertaining distinguished guests, you should treat them with the most sincere and precious respect.
Named after the poetic "Lu Ming Pavilion", "Deer Garden Spring" and "Lu Huitou" respectively, the three spaces can overlook the sky garden.
Cantonese Rice Wine A small glass of Cantonese rice wine, every pour and drink, is the epitome of the etiquette and culture of Cantonese people in dealing with others.
French Frozen Foie Gras This is my first time to taste pink frozen foie gras. The waiter said that I can cut one portion into two with a knife, and eat half immediately, while the other half can be eaten a few minutes later.
Frozen foie gras is similar to the cold cakes in the sugar shop, without a trace of fishy smell; but I personally think that the foie gras tastes better if it is served a few minutes later. The foie gras inside has melted before the teeth are used, and it is so delicate and smooth.
Tender, the juice spreads out in your mouth and fills your teeth and tongue with a subtle feeling that is unexpected.
This is what the so-called "melts in your mouth" should be like.