How to open a Hunan restaurant?

I think it's because you don't usually make many friends, so you should have friends from all walks of life.

If you open a restaurant, it's best for friends around you to open a restaurant. Look at other people's kitchens and see how to operate them. Relying on everyone's opinions can't actually solve such a problem.

Also, you can go to other people's Hunan restaurant to work (study), wash dishes and get acquainted (if I were you, I wouldn't be afraid of losing face, I would do it first and then do business)

We began to put four people in the kitchen, the chef \ cutting vegetables \ washing vegetables \ washing dishes. First of all, although starting a business, the boss is a person who attaches great importance to feelings and righteousness, and will not treat everyone badly after doing a good job.

Hunan cuisine is a local flavor dish with a long history in China. Hunan is located in the south-central part of China, with warm climate, abundant rainfall and superior natural conditions. Xiangxi is mountainous and rich in bamboo shoots, mushrooms and delicacies; Southeast Hunan is hilly and basin, with developed domestic animal husbandry and by-fishery; Xiangbei is a famous Dongting Lake plain, and it is known as "Land of Fish and Rice". The Records of the Historian recorded that Chu was "rich in terrain and had no hunger".

According to historical records, Hunan cuisine existed before the Han Dynasty. By the Western Han Dynasty, Changsha was a big city with concentrated politics, economy and culture in feudal dynasty, with rich specialties, developed economy and developed cooking technology. During 1974, many materials related to cooking techniques were found in the tombs of the Western Han Dynasty unearthed in Mawangdui, Changsha. Among them, there is the earliest bamboo slip menu, which records 103 kinds of precious dishes and nine cooking methods such as stewing, stewing, roasting, frying, frying, smoking and waxing. Changsha is also a place where scholars gathered in the Tang Dynasty. By the Ming and Qing Dynasties, Hunan cuisine had a new development and was listed as one of the eight major cuisines in China.

Hunan cuisine is mainly composed of three local flavors: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. The dishes in Xiangjiang River Basin are centered on Changsha, Hengyang and Xiangtan. Its characteristics: extensive materials, fine production and diverse varieties; It tastes fragrant, hot and sour, soft and tender, and is famous for stewing, wax stewing, steaming and frying. The dishes in Tongting Lake area are good at cooking fresh river water, poultry and livestock. They are often cooked by stewing, roasting and waxing, and are characterized by thick oil, salty, spicy and soft. Xiangxi cuisine is good at making delicacies, smoked bacon and all kinds of bacon, and its taste is biased towards fresh fish, fragrant, sour and spicy. Hunan is located in the subtropical zone, with changeable climate, spring rain and golden rain, hot summer and cold winter. Therefore, Hunan cuisine pays special attention to seasoning, especially hot and sour, salty, fragrant and fresh. It's hot in summer and tastes light. Winter is wet and cold, with heavy, hot and fresh taste. Hunan cuisine has a unique flavor. The main famous dishes are Donganzi Chicken, Anzu Shark's Fin, Steamed Bacon, Whole Duck with Bread, Spicy Chicken, Turtle Mutton Sour Meat in Jishou, Wuyuan Fairy Chicken and Rock Sugar Xianglian.

Hunan cuisine is one of the eight major cuisines in China, with rich oil color and outstanding main flavor, especially sour, spicy, fragrant, fresh and waxy. The main tastes of Hunan cuisine are:

Family photo: This is the traditional first course of family dinner, showing the joy and happiness of the family. The materials used for family photos are relatively simple. General ingredients are: fried meatballs, egg rolls, water-fried pigskin, clean vegetables and winter bamboo shoots, water-fried bean bamboo shoots, water-fried auricularia, vegetarian meat slices, cooked belly slices, alkali-fried cuttlefish slices, chicken gizzards, chicken livers and so on. Accessories include: refined salt, monosodium glutamate, pepper, onion, soy sauce, starch powder, fresh meat soup and so on. It is very simple to make: after the above-mentioned main ingredients and auxiliary materials are prepared, first put the winter bamboo shoots in a boiling water pot for about five minutes, then take them out and cut them into willow slices, then cut the bean bamboo shoots into one inch long, then wash the fungus and tear them into domino slices, slice the chicken gizzard and liver into thin slices, cut the cuttlefish into thin slices one inch square, steam the meatballs and egg rolls in a steamer and take them out when serving.

A hundred birds fly at the phoenix: it is a traditional famous dish in Hunan, symbolizing gathering and being happy. Slaughter a fat hen, remove blood and hair, remove the mouth shell and foot skin, cut the chicken skin about one inch long between the neck and wings with a knife, and take out the esophagus, food bag and trachea; Then cut an incision about one and a half inches long from the anus, take out the rest of the chicken's internal organs and clean them, so that the whole body of the chicken will not be damaged. Then steam the whole chicken with high fire until the chicken is soft, then add the shelled cooked eggs and steam for about 20 minutes, that is, take out the original soup and steam it, pour it into a clean pot, turn the chicken over and turn it into a sea bowl, take out the ginger slices, boil the original soup, add Chinese cabbage and mushrooms, put it into a chicken bowl when it is boiled again, and sprinkle with appropriate amount of pepper. At this time, it has become a delicious dish, the chicken is bulging, and eggs and cabbage hearts emerge around the whole chicken.

Anzu shark's fin: also known as braised shark's fin, is a traditional dish in Hunan. The shark fin in the temple is exquisite in materials and unique in production. It is necessary to select the ridge wings, remove the rough and extract the essence; In addition, use a hen, a pig elbow, shrimp, scallops, mushrooms and other seasonings. At the same time, the hen and the pig elbow are cooked on medium heat and simmered on low heat to make soup. After the shark's fin expands, it is steamed with animal soup, and then simmered with seasonings such as shrimp, scallops and mushrooms. This dish has a mellow taste, soft shark's fin and rich nutrition, which is really a treasure in the dish. Before liberation, Qu Yuan Restaurant operated this dish, which was quite appreciated by diners.

Zi Long defoaming: a traditional Hunan cuisine with eel as the main ingredient. Because eels need to go through the processes of breaking fish, deboning, decapitation and peeling. In the production process, especially the peeling of eels looks like the undressing of ancient military commanders, so this dish is named Zilong undressing. Before liberation, when Li Zongren was acting president of the Republic of China, he hosted a banquet in Qu Yuan's Nanjing branch. During the dinner, Zilong was full of praise for taking off his robe. Therefore, Qu Yuan was once famous as the ancient capital of Jinling. Zi Long's undressing method is not only unique, but also the name of the dish is novel and intriguing, which has always attracted many celebrities. For example, Qi Baishi, Wu Han and Tian Han have all been to Qu Yuan and tasted this dish. After liberation, Qu Yuan's old chef was also called to Zhongnanhai to perform for President Mao Zedong. At present, only another country hotel, Lotus Hall, is reserved for production and supply.

Farewell My Concubine: Traditional Hunan cuisine, produced in the late Qing Dynasty. In this century, restaurants such as Yuloudong, Quyuan, Xiaoxiang and Laoyiyuan in Changsha often exist. Farewell My Concubine is made of soft-shelled turtle and chicken as the main raw materials, supplemented by mushrooms, ham, cooking wine, onions, ginger, garlic and other seasonings, which are first boiled and then steamed and refined. The method is exquisite, the eating method is unique, the taste is delicious and the nutrition is rich. I tasted it once, and it is still fragrant between my teeth. It is a good product at the banquet.

Three-layer chicken set meal: traditional Hunan cuisine, one of the famous dishes that Changsha famous chef Liu Sanhe is good at. In the late 1920s, Mrs Sha, who was in charge of Hunan in Ludiping, suffered from headache. The doctor recommended a sparrow, a turtledove and a black-bone chicken to be steamed with gastrodia elata to treat the disease. According to the formula, Liu Sanhe could easily put a pigeon in the hen, a sparrow in the pigeon, gastrodia elata and medlar in the sparrow, and make a three-layer chicken suit, which was famous for a while and was deeply appreciated by the upper class. When He Jian was in Hunan, he often entertained guests at Sanhe Restaurant.

Changsha crispy duck is a masterpiece boldly introduced by senior chef Stone in Changsha. This dish is soft, crisp, tender and delicious, and has won praises from guests from all over the world. This dish uses excellent varieties of fat ducks. When cooking, put peanut oil in the pot, heat it to 60%, add Mamen Duck Crisp, fry it until the hemp layer is golden, pour off the oil, sprinkle pepper powder, pour sesame oil, take it out and cut it into strips, put it neatly on a plate, and put the head, wings and palms together to show that the duck is seated. Coriander is placed around, with beautiful shape, soft color, crisp fragrance and endless aftertaste.

Mushroom without yellow eggs: a traditional dish in Changsha, which was famous as early as the 1930s. The key to the production of mushroom yellow eggs is to master the heat and steam, but not to let the egg white flow out and destroy the shape. Cai Haiyun's eggs are yellow, smooth and not fragile, and the texture is particularly fresh and tender. Customers often marvel at this kind of egg without yolk.

Three outstanding cows: Three outstanding cows were once outstanding representatives of Li Hesheng restaurants. The so-called "three unique cattle" refers to: sending a hundred pages of cattle, braising beef tendon and braising beef brain. When Tian Han, a famous playwright, was in Hunan, he had a special affection for Niu Zhongjie of Li Hesheng Beef Restaurant. One day, when Tian Han and Xiangxiang celebrity Deng Youyuan were drinking, Deng Jiuhan blurted out a couplet: Muslims jointly run a beef restaurant; Tian Han answered: Boss Li kindly gave money to Hunan drinkers. Li Hesheng just plugged in, Li Daxi brought a pen and inkstone, and asked Tian Hanshu to send it as a souvenir, which was passed down as a beautiful talk. The loose knot in the cow is made by seiko. Wool-cut beef pages should use the creases on the inner wall of tripe, finely cut like hair, with gorgeous color, sour and spicy taste, crisp and tender texture and five flavors: sour, spicy, salty, fresh and crisp. Braised beef tendon is made of beef tendon, cinnamon, Shaoxing wine, onion and ginger slices. It's soft and delicious.