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Fangshan Restaurant has served royal cuisine for more than 90 years. It is famous as a Chinesetime-honored  brand, a national five-star hotel and a five-star restaurant.  And the "Fangshan" is a wellknown trademark in Beijing City. The "Fangshan" brand was inscribed by Mr. Lao She. This was the only business plaque written by Mr. Lao She in his life. Fangshan Restaurant is located on the north bank of Beihai Park. Ithasmountains and waters and beautiful scenery. Fangshan Restaurant has a construction area of2160square meters. It has two reception halls and four independent private rooms, with more than 260 dining tables. The interior decoration is based on traditional Chinese culture. The curtains, tablecloths, napkins and chair covers are all bright yellow. The tableware is made of imitation Qing Dynasty porcelain or gold ware with auspicious words. The furnishings are simple and elegant, and the court color is rich.For more than 90 years, the catering culture created by Fangshan Restaurant has been integrated with the royal garden of Beihai Park and has become part of the entire scenic area.

Fangshan Restaurant's court characteristic dim sum is a kind of imperial cuisine in Fangshan Restaurant. The process of excavating, protecting, inheriting and developing the imperial meals of the Qing Dynasty also includes the protection, inheritance and development of the characteristic dim sum of the court. in 2007, Fangshan Restaurant's "Fangdian Manchu cooking skills" was included in the list of district-level intangible cultural heritage protection. In 2009, "Fangdian Manchu cooking skills" was renamed "Fangdian (Qing Imperial Diet) production skills" and was included in the list of intangible cultural heritage protection in Beijing. In June 2011, the production skills of Fangdian (Imperial Diet of the Qing Dynasty) was included in the list of national intangible cultural heritage protection. < ORV p >

Beijing Fangshan Restaurant is a Chinese time-honored brand, national super-class restaurant and five-star restaurant that specializes in court-style dishes. The restaurant is located in a group of ancient buildings built during the Qianlong period, such as Yilan Hall and Daoningzhai in Beihai Park. was founded by several royal chefs in the imperial dining room of the Qing Palace in 1925. Named "Fangdian", which means to specially imitate the method of imperial dining room to make dishes, it has been 86 years since its opening. < ORV p >

Fangshan Restaurant is the research and arrangement, inheritance and innovation, management and protection unit of imperial food in the Qing Dynasty. In the decades of operation, Fangshan Restaurant has always maintained the characteristics of the palace flavor. In order to continuously excavate and develop famous court dishes, Fangshan sent people to the Palace Museum many times and sorted out hundreds of dishes from the Qianlong and Guang Xu years in the numerous imperial food archives. The famous spots are Pea Cake, French Bean Rolls, Xiao Wotou, Sesame Cake with Minced Pork and so on. in 1979, after excavation, arrangement and imitation restaurant, the first representative banquet of the imperial meal of the Qing Dynasty was launched in China, which aroused widespread concern in the catering industry all over the world. Mr. Pujie, the brother of the last emperor, wrote a comment on "authentic Manchu and Han Dynasty" after tasting it.

Fangshan Restaurant has won the Beijing Municipal, Ministry of Internal Trade and National "quality Management Award" successively, has won the title of Best Enterprise of Beijing Tourism Forbidden Cup for five consecutive years, and has been awarded as "pacesetter of spiritual Civilization Unit of Capital" for 16 years in a row. Evaluated by the Municipal Tourism Bureau and the Municipal Bureau of quality and Technical Supervision, the restaurant was rated as a "five-star" restaurant and a national special-class restaurant. Passed the certification of ISO9000 quality management system and HACCP food safety system.

Fangshan Restaurant has long enjoyed a good reputation. has been invited 45 times to send chef delegations to the United States, Japan, Britain, the Netherlands, Sweden, Italy, Singapore, Malaysia, Hong Kong and other countries and regions for technical exchanges and friendly visits. One of the contents of the performance includes a live display of dim sum with court characteristics. All have been a complete success! Moreover, the Ministry of Foreign Affairs of China also used the "Manchu-Han full table" in the imperial meal of the Qing Dynasty as a form of state banquet to receive foreign leaders and dignitaries.

Fangdian Restaurant is an old brand of court flavor dishes, which has a history of 90 for many years. Fangshan Restaurant is located on the north shore of Beihai Park, where back mountain water, beautiful scenery, Fangshan Restaurant floor area 21 60 square meters, two reception halls and four separate rooms, seats , all of which are decorated with Chinese traditional culture as the theme. The curtains, tablecloths, napkins and chair covers are all bright yellow, and the tableware adopts auspicious words like Qing Dynasty porcelain or gold, with simple and elegant furnishings and rich court colors. 90 over the years, the catering culture created by Fangshan Restaurant has been integrated with the royal garden of Beihai Park and become a part of the whole scenic area.

II, Dietetic culture < / ov p >

Fangdian Restaurant always maintains the court characteristics of exquisite raw materials, fine production, beautiful color, mellow taste, soft and light taste, and paying attention to nutrition. 2011 year, " Fangdian (Qing imperial meal) making skills " was included in the list of national intangible cultural heritage protection. Fangshan Restaurant has always been civilized by making authentic " Manchu Han Quan " . Its representative famous dishes are a pint of tofu, golden cicada jade abalone, pocket tofu, mandarin duck swimming shrimp, chrysanthemum Mandarin Fish and so on, as well as Pea Cake, French Bean Rolls, Xiaowotou, minced pancakes and so on.

Fangdian Restaurant in operation, in order to meet the needs of guests at different levels, ensure the quality and characteristics of traditional dishes, adhere to manual operation, make dishes in accordance with traditional quality standards, and maintain traditional characteristics and taste, in order to constantly explore and develop famous court dishes, he went to the Palace Museum many times, sorted out Qing Imperial Palace meal archives, and developed dishes. Dishes stir-fried fillet " has been rated as the most popular signature dish by the Chinese Cuisine Association, and pocket tofu has also become a famous dish in the round table luncheon of the Summit Forum. has been praised by by the leaders of various countries!

III. Service etiquette culture < ORP >

Fangdian Restaurant's service pays attention to the combination of standardization and flexibility, forming its own court service characteristics. Because the imitation meal is connected with the royal life in the past, Jiazhi Restaurant is located in the royal garden. So that many famous dishes have exquisite allusions, many pavilions, galleries, plaques and paintings have a history, and the banquet is talked about by the waiter, which often makes the guests feel the profound connotation charm of Chinese food culture when they taste the court cuisine, and integrates the enterprise culture, food culture and etiquette culture.

The dishes operated by Fangshan Restaurant always maintain the palace characteristics of exquisite raw materials, exquisite production, beautiful color, fresh and mellow taste, soft, tender and light, and focus on nutrition. In 2011,"Fangshan (Qing Dynasty Imperial Cuisine) Making Skills"wasincluded in the national intangible cultural heritage protection list. Fangshan Restaurant has always been civilized in the world by making authentic"Manchu and Han Feast". Representative famous dishes include Yipin tofu, golden cicada jade abalone, pocket tofu, mandarin duck swimming in the water shrimp, chrysanthemum mandarin fish, etc. Famous dishes include pea yellow, kidney bean rolls, small buns, minced meat sesame cakes, etc.

In its operation, in order to meet the needs of customers at different levels, ensure the quality and characteristics of traditional dishes, Fangshan Restaurant insists on manual operation, and makes dishes according to traditional quality standards, maintaining traditional characteristics and tastes. In order to continuously explore and develop famous palace dishes, we have visited the Palace Museum many times to sort out the archives of the Qing Dynasty imperial cuisine and develop dishes. Among them, the dish"Zao Chao Siu"was rated as the most popular signature dish by the Chinese Cuisine Association. Pocket tofu has also become a famous dish at the Summit Forum Roundtable Summit Luncheon. Itwaspraised by leaders of various countries!

introduction to Comrade Li Wen < / class= p >

Comrade Li Wen has been working in Fangdian Restaurant since 1980 and has been engaged in court noodle making for 41 years. was successively appraised as Noodle Senior technician, Beijing Noodle Master, Chinese Noodle Chef, Beijing Advanced pastry Judge and National Noodle Judge. < MsoNormal >

< b > 1. The inheritance and innovation of pastry making skills < / b > < OVP > < / b >

Comrade Li Wen has accumulated rich experience in pastry making in the past 40 years, especially good at making all kinds of court pastry. He can skillfully make dozens of representative palace cakes in the production techniques of imitation food (Qing imperial meal), such as cold spot Pea Cake, French Bean Rolls, jade dew of emerald wax gourd, hibiscus cake, fruit-flavored fresh cheese, etc., hot spot Xiaowotou, Sesame Cake with Minced Pork, big shrimp crisp, mandarin duck crisp, layer cake, two-color flower cake and so on. In the process of maintaining the traditional Chinese production skills, he constantly sought breakthroughs. First, in order to enrich the variety and style of dim sum in the imitation court wedding banquet, he innovated and launched pictographic dim sum, heart longevity fruit, walnut cake and so on. Second, in highlighting the advantages of traditional Chinese pastry, learn from the integration of Western-style pastry skills, bold innovation, the use of a variety of ingredients to develop glutinous rice flower cake and milk skin made of butterfly flying and other new cakes, deeply loved and praised by diners.

Comrade Li Wen, as the leader in the production of imitation court pastry, unreservedly teaches his pastry skills to a new generation of pastry chefs in his daily work, so that the pastry with imitation food court characteristics has always maintained the original flavor of the traditional craft, with exquisite selection of materials, fine production, exquisite appearance and delicate taste, while being loved by the common people. But also won a number of honors. in 2011, the production skills of imitation food (imperial meal of the Qing Dynasty) were listed on the list of national intangible cultural heritage protection, in which the dim sum with palace characteristics was an indispensable part of the imperial meal of the Qing Dynasty. in 2012, Pea Cake and others were named as "Beijing characteristic delicacies" by the Beijing Cuisine Association; in 2014, Xiaowotou was selected as the first batch of Beijing time-honored brands most representative products by the Beijing time-honored Brands Association; and the court noodles won the title of "star signature dessert (noodles)" in the second "China Michelin" food selection. In November 2016, Fangshan Restaurant Pea Cake won the title of "the first China Gold Tourism snack" awarded by the China Tourism Association and the China Tourism Hotel Association. In 2017, Pea Cake, French Bean Rolls, Xiao Wotou and Sesame Cake with Minced Pork of Fangshan Restaurant were named as Beijing famous snacks at the closing ceremony of the first Beijing Food Culture Festival hosted by the Beijing Municipal Commission of Commerce. "Pea Cake and French Bean Rolls" of Fangshan Restaurant were named as the top ten snacks in China by the Chinese Cuisine Association.

II, !-- Technology Exchange and Award winning

Comrade Li Wen went to Japan in 1989 to participate in Manchu-Han technology exchange activities, and then went to the United States and Singapore for technology exchange. his exquisite noodle skills are all won parties praise. in 2006, he won the individual gold medal of Beijing Jude Cup Chinese Noodle Competition; in 2008, he won the individual Gold Award of Beijing Tourism Hotel Ancient Boat Cup Noodle Chef Competition; in 2010, he won the individual gold medal of the World Chef Festival pasta Competition. As a judge, Comrade Li Wen also participated in the evaluation of the sixth National Cooking Competition (Tianjin Competition), the second Beijing Vocational skills Competition and various pastry competitions in Beijing.

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