Shop Exploration: What is Guo Jiacai in Degang Guo?

When eating out, there are not many restaurants opened by celebrities. First, it has already passed the age of idolization. Second, I was disappointed to have been to one or two restaurants before. Whether it is management or food, it is at best quite satisfactory. If it is really objective, it won't happen again. Opening a restaurant also needs fun. Money is really not enough. Of course, those who are not afraid of losing money are another matter. But Degang Guo is different. It should be natural for him to open a restaurant. Just kidding, there are "pot" and "jar" in the name. If he doesn't open a restaurant, who will? Frankly speaking, listening to some of his cross talk jokes is very professional when it comes to eating. I once chatted with a chef in a hotel. He said, Was Degang Guo a chef before? Why do some people know more than professional chefs? I don't know if Degang Guo is a chef, but the restaurant he runs does exist. The name of this restaurant is Guo Jiacai, which smacks of a "private kitchen". Where is Guo Jiacai? I think many "Gangsi" can be found with their eyes closed, just opposite the Yaxiu clothing market in Sanlitun Gongti North Road, a white single-family building. The ugly scarlet letter on the golden background of Deyun Society is clear at a glance. A wooden sign with the words "Guo Jiacai" written on it is on the Chinese-style beam. The words "Guo Jiacai" were inscribed by Degang Guo himself, which really has his own style, horizontal and vertical, and unpretentious. Although "Guo Jiacai" and Deyunshe Theatre are located on the same floor, Degang Guo insists that there is no such thing as "sending tickets for meals and theater". "Eating is eating. You should buy tickets for cross talk in a down-to-earth manner. No matter how big a star is, it will not break this rule.". "Guo Jiacai" has an overall area of more than 3,000 square meters, which is suitable for performances, restaurants and clothing (Deyun Washington). When you open the cotton curtain, it feels very Degang Guo inside. You enter the front hall, with blue brick floor, wooden beams and four patios. Traditional decorations complement each other. Around the exhibition area of Deyun Huafu, there is a gold statue of Guan Yu in the middle of the front hall, and there are cloisters around it. Go upstairs with your left hand to Sanlitun Sub-Theater of Deyun Society, and turn left with your right hand to Guo Jiacai Restaurant. Accurately speaking, "Guo Jiacai" is on the first floor side of the new drama building of Deyun Society. The old Beijing atmosphere at the door separated the feeling of entering the door from the noise outside, and my heart suddenly calmed down. In addition to the banquet in the hall, there are 14 ordinary private rooms and 2 luxury private rooms around the restaurant. Deluxe rooms are old Beijing-style suites with high-grade furniture. The private rooms are all named after famous cross talk jokes, which is very interesting. If you hear the waiter say "spit lotus flowers" to serve, don't hide. That's not spitting at you before serving you food. When you book that private room, your code name will become "Spitting Lotus". Eating here can be said that humor is everywhere, so you can think about it. It is worth mentioning that the bathroom is also quite creative. The washbasin of bluestone is paved with blue bricks, which is antique. The bathroom door is also very intimate. There is no writing about men and women or high heels, but two Peking Opera villains, a little student and a Hua Dan in Tsing Yi, are still traditional stickers. They don't have the basic knowledge of traditional Chinese opera, and it will take them some time to open their legs. Hehe, it is to popularize Peking Opera culture. Putting the dishes shared with family on the table for more people to share must be one of the original intentions of Degang Guo to open a restaurant. This was confirmed by Guo Jiacai chef Rao Jianhua. On the menu of "Guo Jiacai", most of the signature dishes, such as Guo's meatballs, home-cooked mullet, rotten fish and shrimp, and noodles with soy sauce with ten niangs, are made by Degang Guo himself. According to Degang Guo's own words, this "Guo Jiacai" is a dish he likes to eat and cook at home. "I have accumulated one or two hundred dishes, so I think this can be shared. On this basis, I added some Tianjin cuisine and Shandong cuisine, which are the main cuisines of the so-called "Guo Jiacai". Considering the surrounding environment of Sanlitun, in order to attract the taste of those who wear suits and ties, Cantonese cuisine has been added. Because Mrs Degang Guo is a Muslim, Muslim food also occupies a certain proportion here. From this perspective, the name of the restaurant definitely lives up to its reputation. In addition, some dishes are very traditional and even endangered, which were developed by Degang Guo and his team of chefs. This is the same as the purpose of his cross talk-no matter how innovative, you can't lose what your ancestors left behind. I am particularly curious about the chef for such a real private kitchen. A chef must master the essence of Guo cuisine, or at least be a relative of the Guo family. Actually, my guess is wrong. This chef is not only not a relative of Degang Guo, but even has no surname with him. This naturally involves a problem. I used to talk about this problem when chatting with many chefs. That is, if the boss doesn't understand, it often affects the chef. Sometimes, with the "participation" of the boss, I don't know what to do with the dishes I am good at. I am lucky to catch up with the monthly photo archives of innovative dishes here. The chef and photographer are exchanging the shooting angles of the dishes, and I also try to get to know them. If people ignore me, I will leave, and I have nothing to lose. Maybe the above three dishes will be written into the menu in the future? Chef Rao Jianhua is very easygoing. He not only invited me to sit down, but even asked me to make comments and suggestions on new dishes, which made me a little embarrassed. However, this is exactly what I want, and I can have a deeper understanding of "Guo Jiacai". Rao Chu said that Degang Guo really knows how to cook, and his opinions and suggestions are definitely "gourmet" level, but he will not interfere with the chef's work, and every dish here is developed by Degang Guo together with him. Some dishes were handed down from Degang Guo's family, and some were my suggestions, but in the end, Degang Guo thought it could be fully integrated into the concept of "Guo Jiacai". Before the opening of Guo Jiacai, the chefs were selected for more than three months. Rao Chu said that he was attracted to Degang Guo not only because he was from Tianjin, but also because he had been trying to preserve and maintain traditional dishes. Although creative dishes are very popular now, many chefs have almost lost their traditions while innovating. This is also something that Degang Guo regrets. Rao Shushi said that tradition must not be lost, and tradition is fundamental. It can be said that at present, many restaurants are based on creativity and creativity, so our traditional dishes are also an "innovation" in the end. Others can't cook traditional dishes, so they all abandon them. On the contrary, we are the latest and most fashionable. However, Rao Chu also said that innovation is also the inevitable law of the development of the catering industry. He and Degang Guo have a * * * knowledge, that is, innovation is indispensable, but no matter how innovative, we must base ourselves on tradition and inheritance, which will never compromise. It's like a dish with a high click-through rate, which is called "black and white dish". Whether it is the name of the dish or the collocation of ingredients, it is very innovative. The black one is Monopterus albus, and the white one is yellow throat, but the cooking method we use is the most traditional one. After the launch, diners gave a high evaluation. Speaking of the names of dishes, Rao Shushi said that he admired Degang Guo very much. Most of the dishes in the menu are named by Degang Guo, such as the black-and-white dishes mentioned just now, as well as Guo Jiapao meatballs, black-and-white dishes, private twist fish, Guo Jiawang meatballs, rich eel rolls, life-saving dishes, three treasures of plum blossoms and wealth. The imperial edict in black and white is always hard for everyone to eat for Guo Wang Qiu, but Degang Guo has a very sharp saying. If he thinks it is delicious, a group of people should be fine. But for my own restaurant, it sounds a bit boastful, but I think Mr. Guo's words are quite reliable. It seems that I have a little doubt about "trust". It doesn't matter. Whether it's delicious or not is ultimately up to the eater. If you want to know the taste of pears, you must taste them yourself. Just like I asked chef Rao, what's the best food here? He said everything was delicious. Hehe, what should I do? Let's order two dishes and try them yourself. The Guo family threw meatballs to "Guo Jiacai", and the "Guo family threw meatballs" cannot be ignored. This dish was developed by Degang Guo himself, and the inspiration is said to come from the old "San Gu" in Tianjin (similar to the old Tianqiao area in Beijing). In the past, many restaurants there had this dish, but the balls were all small balls. The "Guo Family Wrestling Ball" weighed a catty, which was definitely enough for you to eat. The most amazing thing is practice. Meatballs are not made of meat stuffing, but 100% pure pork belly. Think about it. It is still difficult to make meatballs with minced meat, and this pork belly is even more difficult. Chef Rao said that this dish is pork belly except seasoning, and there is absolutely no other ingredients to help. What is needed is craftsmanship and kung fu. Two chefs throw the ball for at least an hour and a half every day, plus frying and simmering. No five hours is impossible. If you hear the sound of "ping-pong" coming from the kitchen while eating, don't think that the chefs are fighting, they are throwing meatballs! According to the waiter, this dish is almost a must for every table. As for the taste, as far as I am concerned, it is fat but not greasy, slippery and slightly elastic, a bit like rice flour meat, but not complete. To sum up, it is four words: soft and slippery, really good. Private Fish with Twist should also belong to the category of Kung Fu cuisine. If I didn't tell you it was made of fish, you would definitely think it was authentic twist. The reason why it is called fish with twist is that this dish is made from fresh mandarin fish by descaling, peeling, deboning, cutting into strips, pickling, dipping sesame seeds, making into the shape of twist, frying and adding water. This dish is delicious, the fish is tender, sweet and sour, and it has the fragrance of sesame. Well, it's a classic. Teacher Niang's noodles with gravy made by Degang Guo's wife Wang Hui is a must. Degang Guo's disciples don't like it, which is also the origin of this dish. The reason why I call this staple food a dish is because it is not only noodles with gravy in a sense, but also eight cold dishes and at least four hot dishes, in addition to the marinade cooked with ingredients such as yellow flowers, fungus, mushrooms and eggs. Hot dishes include sweet and sour gluten silk made of sugar and water gluten, yellow vegetables (scrambled eggs), dry fried pork and green fried shrimp. Noodles include shredded cucumber, shredded laver, mung bean sprouts, vermicelli, shredded carrot, shredded cabbage and green beans. It's really complete Chef Rao reminded that this noodle is enough for 4-6 people. If two or three people come, it is not recommended to order. Let's eat Zhajiang Noodles. After listening to me, would you like to eat in such a restaurant? Or do you want to eat? Or do you want to eat? ...