Chinese food is extensive and profound, but there are not many typical examples of family inheritance in the catering industry. Laofaifang Hunan cuisine roots are one of the few.

Four generations inherit the roots of Hunan cuisine

In the early days of the Republic of China, founder Liu Hantang made the old archway famous in Zhongshan Pavilion, Changsha,"the restaurant tasted camp until the temple was blocked"(that is, it was often full and new guests could not find a place). After the reform and opening up, Liu Hantang's nephew Liu Jingze learned the way of business and opened a restaurant on Waixiangchun Street in 1982. It was called Jiya Garden, which was very famous at that time. Liu Jingze's son Liu Shuli was good at cooking since he was a child, so he opened a restaurant in Heishidu in 1988, called Pailou Restaurant, and it gradually became better.

Since 2004, Liu Shuli and his sister have jointly established a number of "Old Street Fish Zoules" and established a main store on Pozi Street, setting a new high in the catering industry.

Over the years, his son Liu Jiexiang took over his ancestral business after graduating from a master's degree and created the brand "Lao Paifang Hunan Cuisine Root". The name of the store starts with the old and ends with the root, which means that people cannot forget the roots and inherit each other.

Taste of Old Changsha

Taste is often not actually a taste, but a memory, which includes the environment.

The decoration of the old archway is not luxurious, but it is full of thoughts and conveys every bit of life in the old Changsha city.

As a representative of the Lao Changsha Folk Culture Restaurant, folk elements can be seen everywhere in the roots of Hunan cuisine in Lao Paifang. The most rare thing is that you can experience the bamboo weaving culture on the spot. The old father sits there calmly, holding bamboo silk strips between his fingers. Interweaving, weaving the triviality and beauty of life, and accumulating the poetry of time.

For people with a fast-paced life, it is not a waste of this trip to calm down here to taste the fireworks of life and evoke delicious memories from childhood.

Delicious recommendation

Not only is there delicious food at affordable prices

There is also the inheritance of Hunan cuisine folk culture

Must-order signature dishes

Laofaifang Hunan cuisine root

This signature creative dish, which won the championship in the "Xiangli Hunan Flavor" Cooking Competition, has the same name as the restaurant. It is served in limited quantities every day. Only by booking in advance or arriving early can you have the opportunity to taste it.

It is shaped like spring rolls, with a thin layer of glutinous rice skin that should be wrapped in egg white and bread crumbs, and fried until crispy and golden. The best thing is the filling inside. Mix the roots of coriander, onions and garlic and mix well with the minced meat. The coriander roots soaked in special brine are sour and appetizing. Take a bite and make the outside crispy on the inside soft. The fragrance of herbs and the aroma of meringue are perfectly blended, and the taste buds are instantly opened. Coriander means Hunan cuisine, unique dishes and unique taste.

Laofaifang Iron Pot Fish

Wild male fish in the reservoir are soaked and fried in low-temperature cold oil, and are sprinkled with crisp, tender and tempting Yunnan peppers, Thai peppers, millet peppers, etc. The meat is very firm, and the texture of garlic cloves is always the texture of garlic cloves with one chopstick. The perilla is naturally refreshed, and the delicious taste is unforgettable.

Cuttlefish stew

Fat and lean, full of layers, coupled with cuttlefish that has been stewed for a long time, the flavor of the ocean penetrates into the shredded meat, the fragrance of pork dissolves into the silky smoothness of cuttlefish, and the soup is more fragrant and fragrant, and the traces are clear and sweet. It moistens your throat and warms your stomach. It is said that this is a childhood memory that Changsha people are longing for and a taste of going home.

Sizzling shrimp with garlic

The shrimp shells are grilled on iron plates until crispy, but the shrimp meat is very tender. It is so delicious that you can swallow the shrimp shells together and replenish the calcium supplements.

Delicious

There are also these old Changsha specialties

Scallion oil cake

One of the classic snacks in old Changsha, you can see the chef frying them freshly, crispy on the outside and soft on the inside. It is very delicious. The magic is that the chives inside are still green after frying. It is soft but not greasy. When eaten slightly dipped in the iron pot fish soup, it is delicious and slightly spicy.

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Mr. Cai Lan said that the most important thing about Chinese food is the "pot qi". This kind of "pot gas" is probably a kind of fireworks in the world, which can pull people back to the past in the market and unconsciously sigh in the delicious food: It's so good to be born as a human!