History of Fuchun Tea House in Yangzhou

Fuchun Tea House, located in Desheng Bridge, the ancient city of Yangzhou, is a century-old shop renowned at home and abroad, founded in 1885. Over the past century, through the concerted efforts and careful management of several generations of Qi Xin, it has gradually formed the characteristics of integrating flowers, tea, vegetables and vegetables, with excellent color, fragrance, taste and shape, leisure, quietness, elegance and strong adaptability, and is recognized as an authentic representative of Huaiyang cuisine. The common way for Yangzhou people to entertain guests is to go to Fuchun for tea. Guests in the ancient city used to like to taste Fuchun dishes.

Fuchun tea has its own characteristics. Fuchun tea, known as "Kuilongzhu", is made from Longjing in Zhejiang, Kuizhen in Anhui and Zhu Lan planted in Fuchun. Brewed in the Yangtze River water, it combines the flavor of Longjing, the color of the chief needle and the fragrance of pearl orchid. It is rich and mellow, with clear tea color and attractive aroma. No wonder Chinese and foreign guests linger.

After several generations of continuous inheritance and innovation, the essence of Huaiyang in Fuchun Teahouse has become an important part of Yangzhou cooking. It is famous for its long history, exquisite production, exquisite shape, diverse fillings and beautiful flavor. The traditional famous three-way steamed bun is known as "the best in the world", and the thousand-layer oil cake and the sad crisp whistle can be called "Yangzhou double unique" The above-mentioned famous spots have won the national "Jinding" award and were recognized as "Chinese famous snacks" by China Cuisine. In recent years, the teahouse has industrialized traditional dim sum and launched "Fuchun" brand quick-frozen dim sum, which has ensured the quality, enhanced the image and won the favor of consumers.

Huaiyang cuisine produced by Fuchun Teahouse is strict in material selection, meticulous in production, original and exquisite in pyrotechnics, fresh and peaceful, and full of wine flavor. Fuchun lion head is round and greasy, salty and meaningful; The stewed silver carp head is tender and the soup is delicious; The boiled silk knife is thin, soft and tasty; The meat is transparent and crystal clear, ruddy and crisp; Stir-fried shrimps are as white as jade, fresh and refreshing. In 2000, China Cuisine Association awarded Fuchun crab powder lion head, stewed silver carp head and dried pork as famous dishes in China. In recent years, Fuchun successfully launched the four-season Huaiyang Banquet, namely "Spring Banquet", "Summer Qin Banquet", "Autumn Rui Banquet" and "Winter Yi Banquet", and its reputation doubled.

Fuchun cuisine is famous because they have an excellent team of chefs. Famous chefs in Huaiyang, such as Yan Changshan, Zhu Xi, Dong Dean, Xu Yongzhen and Chen, started their businesses in Fuchun successively. Since 1980, Fuchun Teahouse has strengthened its technical output and sent dozens of chefs at home and abroad, some in five-star hotels and some in foreign embassies, which greatly promoted Huaiyang food culture.

Today, Fuchun Tea House is full of vitality, and its two benefits are among the best in Yangzhou catering industry. It is a national first-class restaurant and a famous Chinese restaurant. Fuchun trademark was awarded as a famous trademark in Jiangsu province, and the enterprise was awarded as a "civilized unit in Jiangsu province" for many years. As many guests said, "You have never been to Yangzhou until Fuchun".