Fuchun Tea House is a well-known old shop in China and abroad. It was founded as Fuchun Flower Bureau in 1885. It started as a teahouse. After a hundred years, it has formed the characteristics of combining flowers, tea, desserts, and dishes, with excellent colors, fragrance, taste, and shape, and winning with leisure, tranquility, elegance, and appropriateness. It is an authentic representative of Huaiyang desserts. In recent years, Fuchun Tea House has been updated and renovated to meet the needs of guests at home and abroad. After the completion of the "Chunjiang" and "Zuiyue" restaurants, the "Huaiyang First Building" integrates the traditional Chinese classical pavilion architectural art and modern decoration, and is embellished with fresh and elegant rockery and fountains. The mahogany tables and chairs and lacquerware tables and chairs in the restaurant are antique, comfortable and elegant. The flower bonsai in the building are competing for beauty. Feasting and drinking in it is refreshing. Tea House History Fuchun Tea House was not originally a teahouse, but a "flower bureau". In the late Qing Dynasty, the old custom of "thousands of adopted daughters are taught to sing first, and planting flowers for ten miles is considered farming" was still prevalent in the ancient city of Yangzhou. In 1885 (the 11th year of Emperor Guangxu's reign in the Qing Dynasty), Chen Aiting from Yangzhou rented more than a dozen houses and some open space in Deshengqiao Lane, and founded the "Fuchun Flower Bureau" to cultivate flowers of all seasons and create various bonsai for the market. In 1910 (the second year of Emperor Xuantong's reign in the Qing Dynasty), Chen Aiting died, and his son Chen Buyun inherited his father's business and continued to run it. In the early years of the Republic of China, Zhou Guren served as the president of the Yangzhou Chamber of Commerce. His father Zhou Yingxiao, who was in his 70s, had a hobby of going to teahouses every day. Teahouses at that time were not good places. The shop owners were all leaders of the Anqing Gang, and teahouses were their "tangkou". Many gangsters often had "tea talks" there (that is, if there was a dispute among them, they would ask the "old man" to deal with it) and make improper transactions. Zhou Guren didn't want his father to have contact with these people, fearing that it would affect his work in the Chamber of Commerce and his own reputation, but he couldn't persuade his old father, which made him quite upset. At that time, the Chamber of Commerce had a "Commercial Middle School", and Chen Buyun worked as a clerk in the school. He suggested to Zhou Guren that he open a teahouse in his flower bureau for the old man and his friends to enjoy. Zhou Guren thought this was a good idea, so he actively supported Chen Buyun's preparation, and the teahouse opened. At first, the teahouse did not hang a sign, and always kept the name of "Flower Bureau" to avoid trouble from people in the Qing Gang. Later, Chen Buyun changed the name of the flower bureau to "Cangchunwu Tea House", then to "Jieyuan Club", and finally to "Fuchun Tea House". For a time, salt merchants, gentry, and literati and celebrities often came here to enjoy flowers, taste tea, play chess, and recite poems, which was very lively. In order to cater to the needs of the guests, Chen Buyun invited master chefs, hired waiters and waiters, and increased the supply of steamed buns and snacks in addition to providing tea, and the business was very prosperous. The tea customers included various people in Yangzhou City. They often sat in different places according to their different identities, so gradually several halls were formed in the teahouse. At first, there were names such as "Xiangxian Temple", "Education Hall", "Commercial Hall", and "County Government". Later, they were fixed as "Xiangxian Temple", "Dacheng Hall", "Tudi Temple", and "Yizhongdi Hall". Most of the people who came to the "Xiangxian Temple" were local people with status and fame; the "Dacheng Hall" was the teahouse originally called the "Education Hall", where scholars gathered; the "Tudi Temple" was the original "Business Hall", where the bosses, managers and senior staff of various emerging businesses, from the ancient salt merchants and bank customers, gathered here to negotiate transactions, exchange information, or entertain passing merchants; as for the "Yizhongdi", it was a name of contempt and ridicule. "Yizhong" means an ownerless grave. This is a small square, originally a place for placing flower pots. There are more than ten tables on the mud ground, covered only by a firewood shed, which is very simple. Naturally, most of the guests are some lower-class people, all kinds of people. The early Fuchun Tea House, of course, mainly served the upper class, but it could not shut out the lower class. You go to your "Xiangxian Temple" and he goes to his "Yizhongdi", each gets what he wants, and the tea house will naturally prosper. Fuchun Tea House was famous for its cheap and good quality business style from the beginning, and it has always maintained this feature. At that time, most teahouses sold dim sum by basket, with 16 pieces in a basket, and at least half a basket was ordered. Fuchun Tea House had many varieties of dim sum, and if it adopted this "whole sale" method, it would undoubtedly lose a lot of business. So he pioneered the "mixed flower" supply method, listing eight kinds of dim sum in a basket, two pieces of each, four salty and four sweet, with different flavors, so that customers can taste all kinds of Fuchun's main dim sum at once, which is of course satisfying. In addition, no matter whether you are a new or old tea drinker, you can only order one or two pieces, which is economical and affordable. Fuchun Tea House is first famous for its tea. Fuchun tea is called "Kuilongzhu", which was scented by the store owner in the early 1920s. It is made of Longjing tea from Zhejiang, Kuizhen tea from Anhui, and Zhulan tea grown by Fuchun Garden. This tea has the flavor of Longjing, the color of Kuizhen, and the fragrance of Zhulan. It is brewed with water from the Yangtze River, and combines the famous teas of Jiangsu, Zhejiang, and Anhui provinces in one pot. It is rich and simple, with a clear color and a fragrant taste. It is soft in the mouth, quenches thirst and removes greasiness, makes people feel refreshed, and relieves fatigue. Coupled with the unique flavor of Fuchun dim sum and delicacies, it is no wonder that many guests from far and near linger and yearn for it. Inheritance and innovation Fuchun dim sum has been continuously inherited and innovated by several generations for more than 80 years. It has always been famous at home and abroad for its unique flavor and has lasted for a long time. In 1913, a chef named Huang, commonly known as "Huang 1zi", improved and innovated the production methods of traditional dim sum thousand-layer oil cakes and jade dumplings, which were very popular with customers. The oil cakes made by Master Huang are translucent, extremely flexible, and are stacked and separated. They are moderately sweet and sticky, and refreshing; the jade siu mai are filled with green leaves, and the taste is sweet and salty. The green fillings can be seen through the thin skin, and the shape is like jasper. These two points are known as the "double wonders" of Yangzhou noodles. There is another master named Chen Yongxiang. In addition to being good at making pastries such as crispy cakes and double sesame biscuits, his masterpiece is stewed noodles. The noodles he stewed are tasty but not rotten, with many varieties and good taste, and are popular. After Master Huang passed away in 1915, the foreman Yin Changshan worked hard on the variety of buns, and the three-diced buns were his first creation. At that time, Fuchun noodles were all made with chicken soup, and the amount of chickens used every day was about 50. In this way, the chicken, chicken skin and scraps could not be processed. Yin Changshan discussed with the boss Chen Buyun and cut the chicken into cubes, added pork cubes and bamboo shoots cubes, and made three-diced buns. At first, not many people ate it, but it gradually became very popular. At the same time, the chefs also used the extra chicken skin to mix with dried shreds or made chicken skin dumplings; chicken wings, chicken heads, and chicken feet were made into "flying, shouting, and jumping" for people to eat with wine. In this way, the variety was increased and waste was avoided. In 1921, Fuchun hired Zhang Guangqing, a master who was good at making "banquets", so mushroom rice crust, cakes, chicken shreds rolls, etc. began to be served in Fuchun Tea House. In addition to introducing banquets, Fuchun also increased the variety of colors by the method of "rough to fine", such as oil dumplings and flower steamed buns, which were originally a kind of rough snack sold in sesame cake shops. After Fuchun's improvement, the taste is unique and well received. With more customers and bigger business, Boss Chen paid more attention to the variety of colors. During the Dragon Boat Festival, there are ham rice dumplings. In summer, there are Xisha cabbage, pancakes, sugar lotus root, double sesame biscuits, cakes, etc. In autumn, crab roe soup dumplings are added. In winter, snow bamboo shoots, black sesame and wild duck buns are on the market. In short, Fuchun has new varieties of dim sum to meet customers every year, and it has been like this for decades. In recent years alone, there are more than ten kinds of dim sum created by Fuchun, including Yuguo powder, Moon Palace Jade Rabbit, Three Fresh Snow Pear, Sha Ren Pot Cake, Crispy Bun, Assorted Vegetarian Bun, Prawn Cup, etc. The continuous innovation of several generations has made Fuchun's dim sum unique in the national dim sum industry. The most notable features of Fuchun buns are: in terms of shape, the mouth is like a crucian carp mouth, the shape is like a water chestnut, and there are more than 30 wavy wrinkles, which is second to none in the country; in terms of taste, it pays attention to ingredients and focuses on freshness. Each order has a taste, and it has all kinds of salty, sweet, sour and spicy flavors; in terms of variety, it changes with the seasons; it is different in the four seasons and is on the market in time. As for the dough products such as fermented oil pastry and water-adjusted flour, there are as many as 30 or 40 kinds, which is rare in China. The traditional famous Sanding Bao of the characteristic Fuchun Tea House was rated as a famous food and won the Golden Tripod Award for Quality Products of the Ministry of Commerce. Thousand-layer oil cake and jade siu mai are known as the "two unique things in Yangzhou". Famous snacks such as shepherd's purse buns, shredded radish crispy cakes, crab roe buns, wild duck cabbage buns, etc. vary from season to season and are delicious and varied. Chicken soup noodles, various stewed noodles, and fried noodles have a strong flavor. Various crispy pastries, steamed dumplings, seasonal snacks and flour pastries are even more varied and taste different. Fuchun cuisine is known for its light and elegant taste. The famous dishes such as boiled dried shredded vegetables, crystal pork trotters, spring bamboo shoots and roasted silver carp, stewed crab meat lion head, sweet and sour mandarin fish, and stewed silver carp head are timeless and unique in flavor. In order to meet the needs of different levels, Fuchun Tea House has recently introduced new seasonings, added some new cooking methods, selected low-gluten special rich flour, and adopted new yeast fermentation technology, so that Fuchun dishes can be taken to a higher level on the original basis. Dishes Fuchun Tea House's dishes are light and elegant, and are good at matching with pastries. The large boiled dried silk is finely cut, especially beautiful and cheap; crystal pork trotters are crispy and refreshing; chicken wrapped shark fins are unique in skill; Yipu flower basket, straw mushroom flower basket, Fuchun chicken, barbecued pork mandarin fish, roast suckling pig, roasted pig head, etc., all have a timeless taste and are beautiful. Continuous innovation is also the source of vitality of Fuchun dishes. In recent years, Fuchun has innovated more than 30 dishes, including peony mandarin fish, eight-treasure chicken legs, straw mushroom flower basket, pine nut shrimp, fried skewered shrimp, olive tofu, golden phoenix fish skin, Buddha's hand long eel, eight-treasure mushroom balls, three-thread knife fish noodles, etc. The reason why the dishes of Fuchun Tea House have been famous for more than a hundred years is that it has produced generations of famous chefs. Yin Changshan, Zhang Guangqing, Ding Wanguo, Zhu Wanbao, Xu Yongzhen and others are outstanding representatives, and they have passed down the characteristics of Fuchun from generation to generation. Today, a group of new culinary talents are growing vigorously. By 1994, Fuchun Tea House had more than 60 people, including more than 40 grade chefs and 8 chefs above the special grade. Dong De'an, a special first-grade pastry chef and national model worker, won the title of "National Best Dim Sum Chef" in 1983. The current general manager Xu Yongzhen is a special first-grade pastry chef, a director of the China Cuisine Association, a national model worker, and a "March 8 Red Flag Bearer" of Jiangsu Province. She also won the best pastry award of the first "Food Cup" in Jiangsu Province in 1984, and won 2 silver medals and 1 bronze medal in the second national cooking competition in 1988. The superb skills of Fuchun's famous chefs are highly praised by Chinese and foreign guests. The century-old Fuchun Tea House has not only maintained its original elegant features, but also paid attention to the continuous improvement of its facilities. In 1994, it rebuilt high-end restaurants such as "Chunjiang" and "Zuiyue". Luxurious yet elegant, new yet ancient, it is full of fun. In 2004, Fuchun Restaurant in Laihetai opened.