Carry forward the four seasons of spring

Mr. Zhang Dongchang, who has studied Anhui cuisine for more than ten years, is a person with a high sense of social responsibility. He has been longing for the "Four Seasons Spring" food for a long time. In 2000, he won the Wuhu time-honored brand "Four Seasons Spring", at the same time, he got the guidance of later generations, inherited the old technology, learned the traditional cooking skills of Four Seasons Spring, and wanted to carry it forward.

200 1 "Four Seasons Spring" Hotel opened in the famous Phoenix Food Street in Wuhu, with a business area of1200m2, which can accommodate more than a thousand people at the same time. The architectural style is a combination of simplicity and modernity. The lobby on the first floor has a strong sense of perspective and mainly deals in breakfast snacks. The second and third floors are large and medium-sized banquet halls, wedding banquets, birthday banquets and host banquets. Rich new dishes, coupled with the charm of traditional snacks, soon attracted people to flock, and "Four Seasons Spring" began to become popular. The "Four Seasons Spring" in the flourishing age still takes the popular route in price. On the basis of adhering to traditional snacks, we constantly innovate and faithfully follow the business policy of "Four Seasons Spring", which is cheap and good, and has won unanimous praise from new and old customers.

Mr. Zhang Dongchang, general manager of New Four Seasons Spring Hotel, studied cooking with Shan Li at the age of 65,438+06. Now he is a researcher in Southern Anhui Cuisine Department. In order to revitalize Anhui cuisine and make continuous progress, he inherited the tradition of Anhui cuisine, boldly innovated and excavated his own unique cooking skills. Its traditional dishes: "champion hooves, roasted lotus leaves, acacia secret osmanthus fish, etc." Won many awards at the food festival held in Wuhu. There is a folk song "The sun rises in the east, and food begins on the 1st" circulating in Phoenix Food Street. This is the address of Four Seasons Spring Hotel. In 2005, the second issue of China Cooking magazine, a national publication, recommended steamed dumplings, fragrant steamed dumplings, steamed dumplings with pickled mustard tuber, champion's hoof and fragrant leaf keel to readers at home and abroad, making Four Seasons Spring go out of Wuhu and become famous overseas.

Throughout the decades of development of Four Seasons Spring, Mr. Zhang Dongchang clearly sees that every innovation has brought prosperity and new vitality to Four Seasons Spring. Therefore, he constantly emphasized the importance of innovation and put forward the guiding ideology of "eating a thousand times rather than eating a thousand people". In terms of market operation, I have my own set of opinions: the market is multi-level, and the new and old Four Seasons Spring has always taken into account multi-level needs, paying attention to the rich cultural heritage of the Four Seasons Spring, from special breakfast to large, medium and small dinner banquets, forming a virtuous circle of development. Adhere to "being realistic, innovative, exquisite and delicious; The concept of "quality first, customer first" makes the old brand constantly glow with new vitality and is widely praised in society.

As the operator of "Four Seasons Spring" hotel, I am very proficient in the traditional cooking of Four Seasons Spring, and I also have a lot of research on other innovative dishes, thus effectively ensuring the stability of the characteristics of Four Seasons Spring. Teacher Zhang Dongchang is not stingy with teaching skills. He clearly realized that the success of a brand depends on its operation and management, not just on one or two so-called secret recipes. That's why he started from himself and asked the whole store to carry forward the spirit of inheritance, help and belt. This way of master taking apprentices not only makes the internal relationship of Sijichun more harmonious, but also helps to form a working atmosphere of a big family, so that the special dishes of Sijichun can be timely at any time. At the same time, Mr. Zhang Dongchang often leads chefs to observe and study in various places, understand the development trend of local dishes, and combine modern people's dietary concepts. It is precisely because of this that the Four Seasons Spring can bring forth the old and bring forth the new, and develop more well-received new dishes.