Baishui is a place rich in snacks, such as spicy soup, broken dumplings, tofu ladles, Hengzhai pot helmets, and round oil cakes. In fact, in Baishui, there is another delicacy that must be mentioned, that is, gourd head steamed buns. In fact, gourd head is "pig intestine", which is a very controversial "delicacy" and a truly dark dish. People who love it speak highly of it, and those who don't love it want to walk around when they see it. In the small town of Baishui, there are nearly 30 gourd head restaurants, large and small. Mencius said that if a philanthropist from the same town has friends from the same town, a philanthropist from a country will also have friends from the same country. scholar. It sounds reasonable. In a small town with many Hulutou restaurants, I also know a few friends who open Hulutou restaurants. They are Chengyue Xuan on Cangjie Road, Kewei Xuan on Erma Road, and Feiyun Xuan in Workers’ New Village. Business is pretty good.

The boss of Cheng Yuexuan is Liu Zhongchao. His family is in Majia Village, Yaohe Town. His ancestors did business in the area in front of the temple, so he has the genes of a businessman. Zhongchao and I have similar names and similar temperaments. Its gourd head was nominated by catering seniors as the best bowl in Weibei. He is dissatisfied with this, and aims to be at the top of Qin Dong. He often travels with him in the name of exploring secrets, and Hulutou takes in all humanities. Taste the gourd head, mainly soup, and watch its operation. Observing humanities, taking social diversity as the starting point and broad acceptance as the basis, he has made business and humanities so appropriate and complete, seamless, invisible, and pleasing to the eye.

Zhong Chao visited my home no less than ten times, and I only went to Majia Village once. I looked very carefully. Majia Village is located in the southeast of Yaohe Town, adjacent to the Yuan Valley. There are beautiful ravines in the south and ravines in the north. The beauty of the plateau, Yanmen is hidden in front of you, the land is poor and plump, and the people are simple. Zhong Chaoyan did not want to farm in his early years and suffered a lot while working. Later he became interested in starting a business and aspired to start a business. It starts from the southeast corner of the sunrise, where I shine at the Qin family building. The Qin family has a beautiful daughter and calls herself Luofu in Luofu Town, Huayin. After studying under a famous teacher, he gradually became a good businessman. Later, he returned to his hometown and founded his own Chengyue Xuan. He operated with integrity and pursued his original taste, and his business gradually prospered. Zhong Chao is a person who is good at learning. He has visited almost all the well-known Hulutou stores in Guanzhong to learn their business philosophy. A few years ago, he already had brand awareness, registered his own trademark, and opened several franchise stores in other places. .

Shi Genqi, the owner of Keweixuan Hulutou, lives in Hohhot and Linhe District, Inner Mongolia. The name Hohhot sounds unhistorical, but when it comes to the historical Guihua City and Suiyuan City Everyone has some memories of Feng Yuxiang swearing an oath in Wuyuan, and the west exit in the TV series is all in that area. Today's Hohhot is the original Guihua and Suiyuan. There are two ancient local delicacies, Baozi and stewed mutton. Baozi is a crispy pancake. Whether the mutton stew is good depends on whether the soup is fresh or not. After Shi Ge came to Baishui, he associated these two unrelated delicacies from his hometown with Hulutou. In his eyes, making the cakes and making the soup was more than half the success. He felt that there was no other local delicacy in Guanzhong that was more similar to Hulutou. What's more important is that he knows the secrets of making cakes and making soup. He asked Gao Xiaohong, CEO of Dongfeng Catering, and Liu Qilin, CEO of Qinlin, and they all agreed that it was feasible. The gourd head should have a mellow soup, rich flavor, and tender meat. He also hired famous chefs to make improvements based on his own ideas and the traditional production of local gourd heads. He created his own brand of Keweixuan with a unique flavor and the business naturally prospered.

Shi Ge is a loyal man and a low-key person. He often boils bone marrow oil and extracts, concentrates and processes the nutrients and umami ingredients rich in pork bones. It completely retains the nutrients, umami and aroma of pork bones. A simple bowl of gourd head, the rich white soup is steaming with heat, and the soup is full of fresh ingredients. If it is three delicacies, you can see it straight to the bottom of the bowl.

When I met Wang Yunfei, he did not open a gourd head restaurant. His family was in the roast chicken business in the Guanzhong area. He mainly cooked chicken in the Baishui area. His hometown was Fuli Market Town, Suzhou, Anhui, which is China's The origin of Fuliji Roast Chicken, one of the four famous chickens. Yunfei and I visited that place in 2015. The streets and alleys there were full of chicken sellers. There was a sculpture of a big rooster on the street. The chicken was fat but not greasy. The meat was rotten and fell off the bones. There was a lingering fragrance after chewing the bones. I went to Yunfei's village, which was a few miles southeast of the town. When I left, the scene of Yunfei giving money to his brother and sister-in-law often appeared in front of my eyes.

After returning that time, Wang Yunfei did not settle for the status quo. Instead, he returned to his original intention and moved towards his goal. He aimed at the gap in the market in the north of the city and founded Feiyunxuan Bone Soup Hulutou. The name of the store was the calligrapher Yang Written by Teacher Mo. I went to his place for dinner some time ago, and he was weighing each cake. He said that he would take a standardized approach, and the actual weight of each cake would be 2 taels and 7, so that every customer would be satisfied.

The small town of Baishui is creating the legend of Hulutou. Each Hulutou store is looking for its own position, making its own characteristics, and better participating in the competition. In the catering industry, every store has a story behind it. There is a small hurdle every year and a big hurdle every three years. Those who can do it for more than five years are legends.