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百年历史——无锡“慎馀肉庄”

无锡县东北塘下旺人王云清先生在清光绪末年进城经商,先后在无锡市开设江尖渚“瑞昌猪行”,北门莲蓉桥下“升昌复勤记肉庄”,大河池菜场的肉墩摊,胜利门旁的“和平园菜馆”等实业,生熟兼营又卖火腿,后看到无锡交通便利,旅客众多,肉骨头生意大有发展途,于1925年在市中心新造了一座三凤桥,王云清曾受高人指点在此开设肉店生意一定发,又受当时“兢兢业业、谨慎有余”的兴业利民思想启发,在1927年7月取名“慎馀”在三凤桥堍隆重开业。

开业初相传有八仙吕纯阳下凡神助的典故,得到稠而绵长的酱汁,慎馀肉骨头源于此汁,成为祖传秘方。名厨蔡杏根、王阿林又取当时南北二派烧法之长,产品色泽酱红、香气扑鼻、骨酥肉烂、风味独特,销量每天2吨以上,直领同行之首成为江南一绝。

王氏两代业主不断改革创新,精益求精,历经考验,肉骨头独树一帜。又经当时无锡实业家荣宗敬、荣德生;少帅张学良;海上名人黄金荣、杜月笙及田汉、洪深、周怡白等,达官贵人、商贾名流的吟诗作词,消费品尝,曾红遍大江南北半个世纪,被誉为“肉骨头大王”。王云清被推为苏、锡、常肉业公会理事长,无锡肉骨头也因慎馀出名而成为享誉中外的无锡著名特产。解放后企业在竞争中发展,酱排骨多次获奖。1956年公私合营改名为三凤桥慎馀肉庄,隶属食品公司。1971年慎馀肉庄肉骨头经第三代大厨王聚宝等烹制、出口香港达七十三万五千斤。文革中破四旧更名为“立新肉店”(保留慎馀肉庄字号),1983年又改为“三风桥肉店”(仍保留慎馀字号至90年代末)。

2001年慎馀第三代传人王国华先生千方百计购回并注册了“慎馀”祖业字号,于2003年9月28日和名店无锡烤鸭馆合作在原址隆重复业,并聘请慎馀第四代掌勺俞世高大厨,建立了现代化的食品加工厂。几年来慎馀肉庄开发了真空、保鲜、鲜熟三大系列130多个品种,通过了QS食品质量安全市场准入认证,产品覆盖全国各地与本市各大超市、商店、机场、车站和饭店宾馆。慎馀“全家福”品牌熟食礼箱、“梅贡月饼”市场供不应求,销售名列市内同行前茅,社会声誉与日俱增,经济效益不断增长。慎馀酱排骨市内同行评比名列榜首,是市消委会的推荐产品,被无锡市政府质量工作领导小编为“老字号名牌产品”。

在2004年6月第十一届中国食品博览会上被授予最高荣誉“国家金奖”,慎馀肉庄也被评为无锡市诚信企业和无锡市A级重合同守信用企业,并荣登“全国诚信单位”光荣榜。慎馀人最终经营目标是“创中国名牌、进国际市场”。

One Hundred Years of History-Wuxi “ShenYu Meat Village”

Mr. Wang Yunqing, a native of Tangxia in Northeast of Wuxi County, entered the city to do business in the late Guangxu period of the Qing Dynasty. He successively opened the “Ruichang Pig” in Jiangjianzhu, “Shengchang Fuqinji Meat Farm” under the Lianrong Bridge in the north gate, and Dahechi The meat dumpling stall in the vegetable market, the “Heping Garden Restaurant” beside the Shengli Gate, sells both raw and cooked ham and sells ham. Later, I saw that Wuxi has convenient transportation, numerous tourists, and a bright future for meat and bone business. It was in the city center in 1925. A new Sanfeng Bridge was built. Wang Yunqing was once instructed by an expert to open a butcher shop here. He was also inspired by the idea of ​​”conscientious and cautious” at that time. He was named “Shenyu” in July 1927. The grand opening of Sanfeng Bridge.

At the beginning of the opening, legend has it that the eight immortals Lu Chunyang went to the world to help the gods, and they got a thick and long sauce. The meat and bones of Shenyu originated from this juice and became the secret recipe passed down by the ancestors. The celebrity chefs Cai Xinggen and Wang Alin took the best of the North and South cooking methods at that time. The products are red sauce, fragrant, crispy and unique in flavor. The sales volume exceeds 2 tons per day, leading their peers to become one of the best in the south of the Yangtze River.

The two generations of Wang’s proprietors continue to reform and innovate, strive for perfection, and have stood the test and made their bones unique. After the Wuxi industrialists Rong Zongjing and Rong Desheng; the marshal Zhang Xueliang; the marine celebrities Huang Jinrong, Du Yuesheng, Tian Han, Hong Shen, Zhou Yibai, etc., the poems and lyrics of dignitaries, merchants and celebrities, consumption and tasting, once popular in the north and south of the Yangtze River For over a century, he was known as the “king of meat and bones.” Wang Yunqing was promoted to the chairman of the Su, Xi, and Chang Meat Industry Associations. Wuxi Meat Bone also became a famous specialty in Wuxi because of Shenyu’s fame. After the liberation, the enterprise developed in competition, and the sauce ribs won many awards. In 1956, a public-private joint venture was renamed Sanfengqiao Shenyu Meat Farm, which was subordinate to a food company. In 1971, the meat and bones of Shenyu Rouzhuang were cooked by the third-generation chef Wang Jubao and others, and exported to Hong Kong up to 735,000 catties. During the Cultural Revolution, the four old houses were renamed “Lixin Meat Shop” (reserved the name of Shenyu Rouzhuang), and in 1983 it was changed to “Sanfengqiao Meat Shop” (the name of Shenyu still remained until the end of the 1990s).

In 2001, Mr. Wang Guohua, the third-generation successor of Shenyu, did everything possible to buy back and register the “Shenyu” ancestral brand. On September 28, 2003, he cooperated with the famous restaurant Wuxi Roast Duck Restaurant in the original location of Long Duplicate, and hired Shenyu’s fourth-generation leader. Chef Shigao has established a modern food processing plant. Over the past few years, Shenyu Meat Farm has developed more than 130 varieties in three series: vacuum, fresh-keeping, and fresh-cooked products, and passed the QS food quality and safety market access certification. Its products cover all over the country and major supermarkets, stores, airports, stations and Hotel hotel. Shenyu’s “Family Portrait” brand cooked food gift box and “Meigong Mooncake” are in short supply in the market. Its sales rank among the best in the city. Its social reputation is growing day by day, and its economic benefits continue to grow. Shenyu Sauce Pork Ribs ranked first in the peer evaluation in the city. It is a recommended product by the Municipal Consumer Council and has been named a “time-honored brand-name product” by the Wuxi Municipal Government’s quality leadership editor.

In the 11th China Food Expo in June 2004, he was awarded the highest honor “National Gold Award”. Shenyu Rouzhuang was also rated as a Wuxi City Credit Enterprise and Wuxi City A-level Contract and Trustworthy Enterprise, and was honored as “National Honesty Unit” Honor Roll. Shenyu’s ultimate business goal is to “create a famous brand in China and enter the international market.”