Meiyangguan

This restaurant is called Meiyang Restaurant in Qishan Folk Village. It is said to be the best here. It costs 40 yuan per person and the food is very delicious! Good quality and low price! There are many kinds of snacks, and there are also several kinds of noodles! Each variety is also very delicious. After eating, you can also digest the food in Fengming Lake!

Cooking concept that keeps pace with the times When visiting Qishan, many people will go to Meiyang Restaurant to taste the delicious food there. Unlike other restaurants, Meiyang Restaurant not only inherits the true nature of Qishan catering, but also conforms to the trend of the times. From the elegant decoration of antique farmhouses to the careful selection of tableware, it gives people a sense of comfort returning to their hearts. Founded in the 20th year of Guangxu, Meiyang Restaurant has survived the vicissitudes of life. The founder, Hou Gaomin, is a famous chef in Qishan. His special sauce was once famous in the ten miles and eight villages of Xifu. During the Republic of China period, although Meiyang Restaurant was reduced in size and only sold some noodles, it also met the needs of the poor and survived the turbulence. After the founding of New China, Meiyang Restaurant opened several branches. Hou Gaomin, the helmsman, was not careless about the quality of the food. In order to let customers eat delicious and sufficient food, Hou Gaomin and his wife thought of ways to work hard on the quality of noodles and soup. It was not until his son Hou Tai inherited his father's tradition that he retained the famous Qishan banquets "Ten Bowls of Rice" and "Zhoudu Banquet", and continued to learn and introduce various special dishes that suit the tastes of Qishan people. Now Hou Tai's eldest son's wife Yu Hong has taken over Meiyang Pavilion. With the unique shrewdness of southerners, she has not only strengthened the reputation of the old store, but also incorporated new concepts, making Meiyang Pavilion a famous brand in the Qishan catering industry. Carefully selecting high-quality ingredients, strictly controlling key processes and procedures according to secret recipes, and ensuring authentic Qishan flavor are the core of the old brand to maintain its popularity. In Yu Hong's view, adhering to the cooking skills of the ancestors and boldly practicing innovation are the magic weapons for the century-old Meiyang to remain prosperous. In addition to the catering industry, she has also continuously researched and developed Xiqi's famous and popular foods with traditional flavors over the years, and has successively launched folk products such as "Meiyang Brand" sauerkraut noodles, noodles, oil-splashed chili, walnut oil-fried pot cakes, farm vinegar, and handmade hollow noodles. It is precisely because of their pioneering that Qishan's special food can go nationwide, driving the development of related industries and increasing farmers' income. The excellent quality of Northeastern cuisine, which is passed down by word of mouth, is always stewed in a big pot, revealing a bold atmosphere; Wuhan people want to eat hot dry noodles quickly, which represents the straightforwardness of Wuhan people; Shanghai people eat fried river shrimps, and the river shrimps, half the size of a fingertip, are peeled one by one to take out the kernels. Only they will eat so delicately and persistently. Qishan cuisine pursues originality and simplicity, and uses simple ingredients to cook out a rich flavor. This shows that although Qishan people seem to be mediocre and unsophisticated, they are actually meticulous, detail-oriented, flexible, and full of wisdom in overcoming hardness with softness.