Information about Ma Xiangxing

Ma Xiangxing, Anleyuan, Lvliuju and Qifangge are listed as the four old Muslim brands in Nanjing. However, with the transformation of Nanjing city, in recent years,

Many time-honored brands have moved away from the original site, some reopened easily, and some disappeared.

It is learned from Jindu Catering Service Co., Ltd. that Ma Xiangxing, a century-old shop, will officially resume business at No.32, Yunnan North Road on April 16, 2006. Preparations before opening are in full swing. Ma Xiangxing officially held the "American Food Appraisal" activity for the first time.

The first official "test"

In order to prepare for the resumption of business, Ma Xiangxing began the first large-scale "food tasting".

According to the person in charge of Ma Xiangxing restaurant, the new store will inherit the characteristics of Ma Xiangxing halal food in the taste of dishes and restore and improve the four famous dishes. In order to achieve this goal, dozens of chefs recruited by Ma Xiangxing Restaurant must undergo business training for half a year before they can take up their posts. And "tasting food" is the best way to test the chef's skills.

There is a beautiful peacock carved by hand in the kitchen. This peacock is carved out of carrots. About 15cm high, standing proudly on the white plate.

Next to the peacock is a dish of freshly cooked squirrel fish, which looks lifelike like a naughty little squirrel. The cooking characteristic of squirrel fish is to pay attention to beauty. In practice, it should be fried twice, the first time it should be cooked, and the second time it should be crispy, so that the sweet and sour juice can keep crisp and delicious for a long time after pouring.

Another "protagonist" of food tasting-selling eggs. I saw Huang Chengcheng's boiled eggs being taken out of the steamer by the chef and carefully put on the plate. At this time, another chef took out a small spoon and gently sprinkled something on the red egg. This is the last process of making boiled eggs-thickening. The main function of thickening is to make boiled eggs taste better and have brighter colors. After this process, the eggs are taken out of the kitchen for experts to taste and comment on the dishes.

There will be a breakthrough in the "four famous dishes".

When it comes to Mayangxing, what we have to say is the famous "four famous dishes". The reopening of Mayangxing is to restore and develop the four famous dishes as a bright spot.

Ma Xiangxing's old shop is newly opened, and the taste of 100 years must be preserved, but it should also be combined with modern taste to innovate, and strive to break through these famous dishes on the basis of preservation.

Like squirrel fish, you must choose a catty and a half of mandarin fish, because such a big fish has the best meat quality. If it is too big, it will look heavy, and if it is small, there will be no meat. "After the plate is loaded, it is now made into a pine cone shape and served with steamed buns. It is not only edible, but also beautiful, and it is also an innovation."

"The production of egg roast has higher requirements for chefs, because it is made of egg skin, and it is difficult to make the shape of egg roast without mastering the strength." For anchovies and Ren Mei liver, we pay more attention to the choice of ingredients. There is a quantitative standard for the size of river shrimp used for anchovies, and the number of shrimps per catty must be less than 80, so that the shrimps will not look too small.

"Meigan needs 30 ducks' pancreases to make one." "Because ducks' pancreases are tender, the blanching time should not exceed 10 second, and the frying speed should be fast, otherwise they will be old and not delicious."

Ma Xiangxing will not only keep the original four famous dishes and four small famous dishes, but also introduce new dishes such as roast leg of lamb, garlic lamb chops and crabs. Wang Kemin said that on the opening day, citizens can taste 150 dishes such as fried scallops and Mr. Hu's tofu, as well as 36 kinds of spicy snacks such as beef buns, vegetarian buns, beef soup buns, beef steamed dumplings and fried dumplings.

To go to work, you have to "go through five customs and cut six generals"

Most of the newly opened chefs in Ma Xiangxing's old shop are new recruits, and many of them have never worked in Mayang. "In order to recruit the best chef, an almost harsh examination was conducted." The chefs recruited by Mayanghang's new store need to "go through five hurdles and cut six generals" in order to finally enter the kitchen of Mayanghang and become the chefs of Mayanghang's new store.

To recruit the first batch of chefs and cooks, all applicants are required to have more than 10 working experience. And because Mayangxing is a Muslim restaurant, when recruiting chefs, they have certain preferential policies for Muslim chefs and chefs with experience in cooking authentic dishes.

After the first round of examination, more than 50 chefs took part in the second round of operation examination. "More than 50 chefs used more than 50 pieces of light boards, and the scene was spectacular."

I visited "Old Ma Xiangxing" many times.

Although Ma Xiangxing Restaurant is very strict and cautious in the recruitment and training of chefs, in order to let chefs know more about Ma Xiangxing, the restaurant specially organizes chefs to visit Master Ma Xiangxing. As a chef, Wang Kemin spent three days to make the dishes more authentic and authentic.

To "harass" the masters at both ends.

Since becoming Ma Xiangxing's chef, in order to inherit Ma Xiangxing's century-old taste, in addition to reading relevant books to understand Ma Xiangxing's history and culture, I also specially visited some old masters of Ma Xiangxing and asked them to recall the details of making halal dishes. "There is a master named Ma Zhangda who knows Ma Xiangxing very well. For existing chefs, these are valuable materials. " They will also take the initiative to provide some habits handed down by Mayanghang for a hundred years. For example, Ren Mei liver and anchovies in the four famous dishes are cooked with salad oil, but according to Ma Xiangxing's rules, duck oil must be used. The dishes made in this way are not only fragrant, but also distinctive.

In order to make Ma Yangxing's dishes look authentic, Ma Lao Yangxing's chef Zhao Fuxiang was invited back as a technical consultant.