South Gate in Spring CDCC restaurant is located in Main Road and Third Street intersection, located in the transport hub and currently employs 30 people. Spring CDCC restaurant formerly state-owned enterprises in 1936, public-private partnerships, public-private partnerships starting from spring CDCC restaurant catering company affiliated with Changchun City Yonghong Hotel, and changed its name to Third Street hotel at the time of the Cultural Revolution began in 1966. In 1985, the Third Street hotel affiliation classified as Changchun City catering company Chongqing hotel, restaurant and restore the spring CDCC of old, since it was launched 60 years of history.

Ms. Dong Enli, the manager of Chunfahe Restaurant, joined the Sandao Street Hotel in 1970; in 1993, she led the employees of the enterprise to contract the Chunfahe Hotel, innovate, promote the advantages of traditional dishes, and have been operating steadily so far. Five of the chefs have been in the restaurant After working for more than 20 years, he was registered as "Chunfahe" in 2011.

Chunfa Hefanzhuang promotes traditional dishes from Northeast China, and actively promotes the traditional dishes of Northeast China such as "Boneless Whole Elbow", "Spicy Crispy Chicken", "Snowy Bean Paste", "Gao Bao Meat" and "Guo Tudou". In addition to this, Chunfahe Restaurant is located at the intersection of the centuries-old street "Da Ma Road" and Sandao Street. It has convenient transportation. It has 13 private rooms and 1 hall. A great place for banquets.

        In line with the business philosophy of "being honest with the brand and promoting the development of the brand", focusing on the quality of the dishes and the development of the brand, it was recognized by the Jilin Provincial Department of Commerce as the "third batch of long-established Jilin" enterprises, and successively won the "Jilin Provincial Restaurant", " Honorable titles such as “Famous Famous Stores Favorited by the Citizens”, “Customer Satisfaction Word of Mouth Unit”, and “Green Food and Beverage Stores in Jilin Province”.

Near the intersection of Changchun Dama Road and Dongsandao Street, the existence of Chunfa and Restaurant is unique. This is a very humble shop, but it always seems to be a very popular and unusually popular place. This century-old restaurant inherited from the era of commercial roads on the main road, mainly operates old-fashioned Ji cuisine, and its signature dishes include baobao meat, snow coat bean paste, crispy chicken, stir-fried dishes and so on. Due to the high quality and low price, the business here is always booming. In Chunfa and dining, you will recall the scenes of life in the 80s of last century when people "down the restaurant" eating running mats. This is a unique life experience for people today.

"I have eaten here for twenty years, and I have eaten here since I was more than ten years old. The original store was rushed over there, and later changed to the side. You said how many years have you eaten."

"It's delicious, it was the taste when I was a kid. This time is slow, it's cooked, it's delicious."

"I like snow bean paste the most, and I often eat it here. I used to like it when I was a kid, but I couldn't find it later, but now I find it. The taste is really good. The taste is aftertaste."

Today ’s Chunfahe Restaurant is run by Wang Jiasheng and Dong Enli. According to Dong Enli, she also did not know how the Chunfahe Restaurant was originally founded. She only knew that in 1965, under the tide of “public-private partnership”, Chunfa He became She went to work in the state-run Yonghong Hotel in 1975. At that time, the old Changchun people all called it "Sandaojie Hotel". Wang Jiasheng is now 62 years old. He has been an apprentice at Sandao Street Hotel since 1970 and has been 43 years old. He is now the oldest master in the shop.

Wang Jiasheng: "I am the earliest now. I went to Sandao Street for 70 years. I used to call Sandao Street, Yonghong Hotel, my master Liu Zongyi, really different Hu Yunchang was my master. I learned it in seven years. . "

At that time, Wang Jiasheng and many young workers learned craftsmanship in restaurants. After receiving training, they were assigned to 11 branches of Yonghong Hotel. Speaking of the prosperity of the "Sandaojie Hotel", they still have a fresh memory.

Dong Enli: "The original Sandao Street Hotel was old and queuing. At that time, it worked till midnight every day."

Wang Jiasheng: "A small shed connected to the outside kitchen, more than 100 meters in the kitchen, four cooking dishes."

Although the price was not high at the time, a pot of meat sold for 7 cents, but the restaurant's turnover proved the extent of the best-selling here.

Wang Jiasheng: "More than 1,000 yuan a day, more than 30,000 yuan a month, less than 40,000 yuan."

In the late 1980s, private restaurants began to emerge, many state-owned hotels have gone downhill, and the turnover of the Yonghong Hotel is not as good as one day. In 1993, the leader of the hotel found Dong Enli.

Dong Enli: "It must be four or five years, the unit's efficiency is not good, the salary can't be paid, so it is so straightforward, let me contract personally, ask me if I can do it. Let me try it, then what, When I went home to study, I asked him, the unit said to contract, you can do it, he said that the whole, tell the unit.

After Dong Enli and Wang Jiasheng contracted the hotel, they changed their names back to the Chunfahe Restaurant in the time of the commercial area. Due to the poor health of Wang Jiasheng at that time, Dong Enli hired another chef, but when the old customers came to order, they discovered that the new chef would not cook old dishes.

Wang Jiasheng: "One day later I would like to have crispy chicken and a Nanjian ball. I said I would go up. I finished the Nanjian ball. After the crispy chicken was finished, the chef went upstairs and changed clothes and left."

As a result, Wang Jiasheng went back to the mountain again, and the number of old customers gradually increased. Many new customers also came to the door one after another. Many people who came to the store had to first ask if Master Wang is cooking today, or go directly into the back room to see See if he is busy in the kitchen.

Wang Jiasheng: "After I came out, I came and looked at whether it was my fried dishes. All the dishes I ate were finished one by one, and I came again. Mapo tofu, crispy chicken, too old to pack . "

Since then, Dong Enli has understood the truth: people are chasing old brands not only because of their traditional signs, but also to return to their familiar taste. From this beginning until 20 years later, Chunfahe has always insisted on serving customers with the most traditional craftsmanship and taste. Only then did the signature dish like snow bean paste.

Wang Jiasheng: "The temperature of the oil is too low, too high. It must be fried. We made it particularly soft, hard and unpalatable. The soft one is fried with a spoon. It is ready to turn inside. Use a spoon to go back and forth. Pick, the frying must be even, the color is the same. The oil temperature is too hot, use the switch to control the oil temperature. Keep pouring oil. The bean paste filling must be hot, not hot and not delicious, you have to cook 50 or 60 a day It ’s a lot more busy. "

For the aftertaste of the old customers, Dong Enli and Wang Jiasheng have been adhering to the belief of passing down the old craftsmanship for 20 years, hoping to preserve the taste of the Northeast old dishes for a century.