Yangcheng Hu' nan cuisine blooms everywhere

At the end of 1990s, Hunan cuisine began to develop like mushrooms after rain in Guangdong, and its unique flavor and business model became a landscape in the industry. Hunan cuisine is not only rich in flavor and human touch, but also the environment of Hunan restaurant is full of local flavor, which makes Cantonese people feel the local flavor while eating fresh and spicy food. In Guangzhou, Hunan cuisine enterprises are getting stronger and stronger, and more and more chain stores are opening. This is no accident. They do have a set of methods worth learning from their peers in the industry.

Wei Xiang dong lai ting fish head king

Weixianglai Restaurant was founded in 1997 by three brothers, Tang and Tang Honghui. Weixianglai flavor restaurant was formally established from the traditional Hunan cuisine stall in Tianhe Street, Guangzhou. After nearly 9 years of hard work and steady development, the business scale of Weixianglai has been expanding. Today, there are three large branches in Guangzhou.

In order to meet the growing consumer demand and promote the traditional food culture, Weixianglai Company has spared no effort to seek breakthroughs in products, services and environment. Corporate culture is combined with Chu culture and art, and professionals are invited to host and perform programs such as guzheng, cucurbit flute, saxophone performance and little girl chorus. The company also set up "Yuteng Art Troupe" to perform in various large-scale activities. In terms of management, in order to get greater development, the company introduced the enterprise management mode in time. After several years of hard work, it has made gratifying achievements in all aspects.

The delicious and spicy flavor of the signature fish head king has been maintained, but many varieties have been added to the delicious menu. Because Weixiang will introduce some innovative Hunan dishes every month, the tastes of diners will be constantly updated to attract appetite. At the17th Guangzhou International Food Festival, Master Tang Hongwei, the executive chef, was invited to be the only foreign food judge of this festival. At the end of 2003, Master Tang Hongwei, as the sole representative of Hunan Cuisine Chef of Guangdong Cuisine Association, was invited to participate in the "National Cooking Competition" organized by China Cuisine Association, and won the "Excellence Award" in the individual competition.

In Tangxia store, private Hunan cuisine was pioneered. Because the dishes tasted in this "Xiang Si Kitchen" are not limited by business pressure, the dishes are flexible and changeable, giving consumers a taste experience that is one step ahead.

Maojia restaurant

Maojia Hotel is one of the earliest Hunan restaurants in Guangzhou. At present, Maojia Hotel has many chain stores and franchisees in Guangzhou, which has achieved considerable scale effect.

Shaoshan Maojia Hotel, located opposite the former residence of Comrade, was founded by Ms. Tang, 1987, and was received by Chairman Mao. In the past ten years, Maojia Hotel has been developing continuously, attracting guests from all directions and many investors, and has opened dozens of franchise chain stores nationwide. Its reputation resounded throughout the country, and it became a China catering brand with history and culture. Comrade Wang Shoudao, the former leader of the Central Committee, personally wrote the name of Maojia Hotel. 1995, the "Maojia" trademark was registered with the State Administration for Industry and Commerce, and was awarded the "Famous Trademark of Hunan Province".

Maojia Hotel has created a strong chairman's cultural atmosphere and launched a strong Maojia specialty dish with Hunan local flavor. Through years of excavation, arrangement and innovation, Maojia Hotel has won the praise of guests from all directions for its unique food and food culture. Shi Mao braised pork, Shaoshan family portrait, griddle general duck, old duck stewed with Cordyceps sinensis, spicy overlord elbow, one country, two systems, wild water fish in Dongting with original juice and other signature dishes make people recall Chairman Mao's great achievements when tasting, which is a rare enjoyment and spiritual accomplishment.

Dongting local restaurant

Dongting Local Restaurant is a private catering enterprise featuring Hunan cuisine culture. Restaurant was first established in February, 2000, 65438+. Through the unremitting efforts of all staff, it has now developed into a Hunan cuisine enterprise with many branches. Huanshi Road, Tianhe East Road, Shuiyin Road, Dongshan, Wuyang New City, Zhongshan No.8 Road, Yuancun Cross Road, Airport Road and Guangyuan West Road all have a huge food consumption market. The interior decoration of each restaurant is elegant and generous, and it is very convenient for customers to park. At present, our business model is: take the group road of joining the chain; The enterprise goal is to build Dongting brand, carry forward Hunan cuisine culture and establish national spirit.

The "people-oriented" management concept in business makes customers miserable. Feel at home, adhere to five commitments: clearing away heat and moistening the lungs, giving herbal tea; Military officer's card, 20% discount; Half a dish, half price; Dissatisfied dishes can be replaced at any time; Welcome, free parking.

In terms of dishes, returning to nature highlights the local flavor, and the materials and sources are from the countryside near Dongting Lake. The technology and materials are real and provide customers with absolutely pollution-free food. Chicken pot, overlord pig face, Dongting Yuanyang fish head king and steamed pumpkin with lily all won the highest honor at the food festival and were deeply loved by consumers.

Hunan restaurant

Xiangcun Restaurant, a specialty restaurant specializing in Hunan cuisine, was established at the end of 1998 and has now developed into several branches. After eight years of development, Xiangcun Pavilion has gained a good reputation in Guangzhou, which not only established the brand of Hunan cuisine, but also promoted the development of Hunan cuisine culture in Guangdong.

Xiangcun Pavilion attracts more and more consumers with its simple and fashionable decoration style. When you walk into every branch of Xiangcun Pavilion, you can feel the unique decoration style and appreciate the avant-garde design concept. Of course, the delicious Hunan cuisine makes you full of praise. Xiangcun Pavilion advocates personalized service. Polite and well-dressed managers and warm and generous waiters in jeans can make you feel refreshed and refreshed.

"My home"

Hunan laojia restaurant

1997 1 month, the first "My Family" Hunan Restaurant opened in Tao Jin North Road, and then "My Family" opened the largest Hunan Restaurant in Guangzhou at that time in Tiyu West Road, which was also the first Hunan cuisine upgraded from restaurant mode to restaurant mode.

The dishes are mainly based on three local flavors: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. After constant adjustment, through the way of "three MINUS one plus", many guests who were not keen on spicy food before were brought into my home. The so-called "three MINUS one plus" means reducing the oil content, spicy taste and salty taste of Hunan cuisine, while "one plus" means adding Cantonese flavor to Hunan cuisine.