Old hotels in Tangyuan County during the planned economy period

(Historical Narrators: Yin Dianyou, Zhang Lianjie)

Food is the most important thing for the people! Hotels are indispensable in people's lives, but in the past planned economy era, there were very few hotels in Tangyuan County. There were only three hotels in the large Tangyuan County. These three hotels are cooperative hotels, state-owned hotels, and Muslim hotels. Most of them were established in the 1950s and 1960s.

The Cooperation Hotel is the earliest hotel in Tangyuan County during the planned economy. It was established around 1953. It was a hotel jointly opened by several old owners who used to be engaged in the catering service industry, so it was named "Cooperation". Restaurant". The cooperative hotel is located between the current Xinhua Bookstore and Huaqiang Shopping Mall, with an area of ??about three or four rooms.

At the beginning, there were more than 20 employees in the cooperative hotel. The person in charge was not called the store manager, nor the manager, but the director. The director of the cooperative hotel is named Li Zhenfu, the chef in the kitchen is named Sun Zhenqing, nicknamed Sun Dapao, and there is another named Guo Yukui. The purchaser is Xing Guangping, Yang Jingxue is the tofu noodle maker, the chef is Lao Wangtou, and Lao Wangtou’s apprentice is also named Wang, named Wang Zhizhi. The waiter is Lao Fantou. This Lao Fantou is quite senior. When he was in Manchukuo, he worked as a waiter in a restaurant in Tangyuan. I don’t know what restaurant it was. Once, a Puppet Manchukuo policeman went to a restaurant and wanted to eat for free. He put a fly on the dish and called the waiter Lao Fantou to investigate. When Lao Fan saw it was a fly, he didn't say anything. He picked up the fly, looked at it, threw it into his mouth, chewed it and swallowed it in two mouthfuls. He blinked and said, "This is a fly. Isn't this chopped green onion? It's very fragrant." . The policeman didn't expect that the humble waiter could have such skills, so he grinned and was convinced.

Sun Dapao, the chef in the kitchen, is no ordinary person. He flips his big horse spoon admirably, as if doing acrobatics, and stir-fries the vegetables with precision. According to current sayings, he is amazing. What a mouthful. Diao's customers were also convinced. Several of his apprentices were quite promising. Sun Chuanyou and Zhang Rong later became third-level chefs. They were the highest-level chefs in Tangyuan County, and no one had surpassed them for many years. Li Huicai was also his apprentice. Later he opened a large restaurant in Tangyuan County and started doing business. What customers liked was the cooking skills he inherited from his master Sun Dapao.

? The person who collects money and sells tickets at the cooperative hotel is called Ma Li. She has just joined the work after many years. There was another person named Gu Tonghai, who later became the manager of a catering service company. He was a controlled element at the time, doing the most unavailable job in a cooperative hotel. He traveled far away every day to go to a big well to push water to the hotel.

Let’s talk about the layout and operation of the hotel. There are seven or eight round tables in the cooperative hotel, and there is a front room and a kitchen in the back. One side of the back kitchen is used for cooking and the other side is a noodle table. In the center of the front room is a stove. There is a shallow iron trough on the stove with hot water, which is specially used for scalding wine for customers. There is a counter at the west end of the house, which sells deep-fried dough sticks and steamed buns. There is a small window next to it, which is where payment is collected and tickets are sold. When customers enter, they line up at the window to buy tickets and pay food stamps. After buying the tickets, they give them to the waiter and wait for the food to be served. The waiter yelled and announced the names of the dishes to the cook in the back room. The waiter in the waiter had to listen to the order from the cook in the back room at any time. When the cook finished cooking the food, he hit the large spoon with the frying spoon. The big spoon clicked, and the waiter was in a hurry. I went to the kitchen, and as soon as I turned around, a plate of steaming hot dishes was brought to the table.

To buy deep-fried dough sticks at a cooperative restaurant, you have to get up early. In winter, you have to queue up at two or three o’clock. A steamed bun costs 2 taels of food stamps, and a fried dough stick costs 8 cents. If you wake up so early, you may not be able to buy it, and some people will be disappointed that day. There are only so many quotas for one day, and they will be gone when they are sold out, so some people will be disappointed.

The cooperative restaurant specializes in Northeastern cuisine, such as smooth tenderloin, pork liver tips, pine cone meat slices, kidney flowers, cabbage noodles, dry tofu, etc. Compared with today's prices, the dishes in the restaurant at that time were much cheaper It’s 50 cents for each Guanjian, 10 cents for dried tofu, 250 cents for liquor, 250 cents for beer, and 250 cents for cans and bottles made locally in the county. Let's put it this way, eight people can have a meal for five yuan, including food and drinks.

At that time, unlike now, ordinary people would handle all matters at home, and few people would go to restaurants or eat out. The same was true for government cadres. Except for government canteens, they would eat at home without eating out. From the restaurant. Besides, you can't afford to go out to a restaurant. It only costs tens of dollars a month. There are several people in a family, some of whom have elderly people to take care of. Plus four or five children, you have to live on a salary of tens of dollars per person. , and still have money to go out to restaurants? You are beautiful. Those who come to the restaurant may be those who work from outside and have no place to eat, or members of the production team who come to the city to deliver public rations in winter. ?

Speaking of rural commune members who deliver food going to restaurants, it is a scene. In the past, the production team only went to work when it was freezing in the autumn. After all the hard work, all the grain was harvested, and it was getting cold, so it was time to deliver public grain. The bosses held big whips and drove four-trail carts. They got up early and ran a long way to deliver public grain. Brass bells were hung on the horses' necks, and red cloth tassels were tied to the big whips. The big whips cracked. The flowers bloomed and made a crisp sound. At that time, trucks delivering public rations formed long queues in front of the grain depots and oil plants, and it was not easy to hand over the rations. After handing over the grain, the production team will arrange for the bosses to go to a restaurant to have a meal and drink some wine. Otherwise, they have to get up early and have to drive all the way back to the village. Then they must not be hungry. What can the bosses do? Suffer that loss? The cooperative restaurant was very busy at that time. As soon as the bosses came in, they took off their raccoon shell hats and dog skin hats, whipped their big whips into the corners, and started to cook in a loud voice, eating glutinous rice noodles and dry tofu. The tips are all here, a whole pot of high-grain cooking is put on the iron plate on the stove to boil, and I drink sizzlingly until my face is red and my neck is thick, and hot sweat breaks out on my head. Then he picked up the whip, staggered out of the hotel, skillfully rubbed the front of the cart and got in. With a wave of the whip, drive! Driving back to the village.

The state-owned hotel is also an old hotel, larger in scale than the cooperative hotel. It is located in the current Huaqiang Shopping Center, with a hotel to the east and the state-owned hotel to the west. There are about a dozen round tables in the room. To the west of the entrance is the window for selling tickets and collecting money, next to it is the counter selling fried dough sticks and steamed buns, and to the north is the kitchen and noodle counter. One of the masters at Shangzao was Yin Yonglong. Later, a chef was transferred from Heli, named Li Chuandao, nicknamed Li Damasao. Many years later, the catering service company opened another hotel in Baidaonan, called the Second State-owned Hotel. The original state-owned hotel became the First State-owned Hotel.

The third time-honored hotel in Tangyuan County is called Huimin Hotel, located in the south of the current health pharmacy. The store director is Lao Wangtou, the chef is Wang Denghai, and there are about 10 to 20 employees, all of whom are Muslim workers. The Hui Min Restaurant specializes in beef and mutton dishes and pasta Shaomai. Its famous dishes include fried tripe with water, fried breasts, grilled pork strips, roasted rice dumplings, etc. When eating here, you must respect national customs and don't mention pigs. I heard that one time, a man went to the Hui Min Restaurant and asked for pig paws, and had several old Hui men cut them into pieces. Who told you to take the risk of ordering without asking?

The house of the Muslim Hotel is an old house. The foundation has sunk and the house is dark. Later, in the 1980s, the hotel was contracted and run by employee Li He. This was the first company in the Tangyuan catering industry to implement individual contracting, and it was a news event. During the opening ceremony, many people came including leaders from the county and finance and trade offices, business bureaus and guests from all walks of life. After the opening ceremony, the attendees all sat down at the Muslim Hotel and had a hearty meal.

In addition to these three restaurants, there is also a hotel at the train station, which is later than these three. It is a thatched house.

This is the earliest time-honored hotel in Tangyuan County during the planned economy era, with just a few hotels lasting for decades. In that era, materials were scarce and people lived in poverty. Even a few restaurants did not feel like they were not enough. After the 1980s, unemployed young people in some units opened several restaurants one after another. Then the reform and opening up began, and there were more and more restaurants. The earliest time-honored restaurants in Tangyuan finally disappeared and became history, but the old restaurants The taste will always remain in the hearts of Tangyuan people.