壹条龙品牌怎么样 申请店铺

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壹条龙饭庄创业于清乾隆五十年（公元1785年），是京城经营清真菜肴的著名饭庄，2006年被中国商务部首批认定为“中华老字号”。

饭庄原名“南恒顺羊肉馆”。光绪二十三年（公元1897年）春末一天，南恒顺来了两位顾客，一位约20多岁像主人，另一位40多岁像仆人。像仆人者为主人点了涮肉、清真菜肴及好几样清真小吃，摆了满满一桌子。那像主人者边吃还边对侍立一旁的韩掌柜说说道道，即夸肉嫩菜醇点心香，又指指点点此道菜须增色，那个点心可添味。吃完却没钱付账。店员正欲讨帐，韩掌柜看这两个人不像诓吃的人，便笑着说：“没关系，您二位请便吧！什么时候方便给带来就行了。”随后又轻言教导店员：“没听见他刚才的一番品评？就他提出的改进意见，亦足够餐资。记住按客人所说改进便罢，无复多言！”

第二天一个宫里的小太监把钱送来，大家才知道，头天那个像主人的年轻人就是光绪皇帝。韩掌柜立即将头天皇帝坐过的凳子和用过的火锅，当作“宝物”供奉起来，用黄绸子包好，不许别人再用；同时照着光绪皇帝就餐时的“口谕”，多次向清宫御膳房的御厨请教，改进了涮肉的风味与菜点的色香味器形，推出系列“宫廷御点”。

“壹条龙”（过去把皇帝称作龙）在南恒顺吃饭的事很快在北京传开，人们便将南恒顺称为“壹条龙”。但在那时随便称龙是有罪的，所以直到辛亥革命推翻了清王朝的统治，1921年8月请原任清朝工部正七品笔帖式（秘书）杨铎声题写了“壹条龙”牌匾正式挂在门头至今。“羊肉馆”的牌匾和当年光绪皇帝曾经用过的铜锅现仍在店内珍存。

壹条龙经营涮羊肉已有220多年的历史，一直延续传统的铜质炭火锅吃法，至今仍传承发展着壹条龙经光绪帝品尝评点后形成的涮肉选肉精、加工细、佐料全、主食香的四大特点，堪称京城涮羊肉之“正宗”。壹条龙清真涮肉炭火锅被评为“北京名火锅”。2007年壹条龙清真涮肉制作技艺被列入北京市非物质文化遗产保护名录。
一、壹条龙牌匾的来历

壹条龙牌匾是由杨铎声题写的。

杨铎声原任清廷工部正七品笔帖式（秘书），辛亥革命后被赶出宫中。“壹条龙”原来的名字叫“南恒顺”，传至第六代东家韩同利手中，善于经营的他利用光绪皇帝曾到店就餐并在民间广为流传的故事，请来书法极好的杨铎声，题写了“壹条龙”牌匾，并于1921年挂在门头。
二、宝锅的故事

铜火锅为光绪二十三年（公元1897年），光绪皇帝到店就餐时用过的铜火锅。铜火锅取材精细、质地纯粹，坛子肚、耳朵帘、葫芦门清晰。此后一直被供奉在店内，珍藏至今已有110多年的历史，店内生意更加红火长盛。因此，铜火锅被后人称为“宝锅”。
三、吉祥“金龙”的来历

在壹条龙饭庄的墙上，腾飞着的吉祥“金龙”，源于光绪二十三年（公元1897年），时年27岁的光绪皇帝微服到壹条龙饭庄就餐的故事。岁在1898年光绪帝发动震撼神州的“戊戌变法”前夜，雄心勃勃的光绪皇帝一方面频频接见康有为、梁启超与后来被称作“戊戌六君子”谭嗣同、康广仁等维新志士，一方面微服民间探访民瘼。

这条铜质镀金的“金龙”，龙首高昂，龙身蜿蜒，龙尾灵动，龙爪又似炭火翻腾，寓示了壹条龙饭庄龙文化的经营特色；表达了壹条龙的古老又年轻，经典又时尚的品牌定位。
四、壹条龙涮肉的四个特点

选料精：专门精选甘肃一带的“滩羊”，骨架小、粉肉白腰、香嫩不膻。涮锅所用的上百种原辅料均为定点特供。

加工细：手工切肉、分类加工；采用独特的“冷压”工艺制作冻肉卷，去膻保嫩。

佐料全：多种涮肉蘸料均由数十种原料调制。比较有名的如：传统麻酱蘸料、奇妙海鲜蘸料、宫廷御锅蘸料等，均为独家秘制，家族相传。

主食香：传承了宫廷特色面点，工艺考究，一品多味。尤其是壹条龙蟹壳烧饼采用传统制法，外焦里嫩，层次分明，口味香酥。

Yitiaolong restaurant was founded in 1785 (A.D.) in Qianlong of the Qing Dynasty. It is a famous restaurant in the capital that deals with halal dishes. In 2006, Yilong restaurant was recognized as one of the first time-honored brands in China by the Ministry of Commerce. The original name of the restaurant was "South Hengshun mutton restaurant". One day at the end of spring in 1897, two customers came to nanhengshun. One was like a master in his 20s and the other was like a servant in his 40s. Like servants, they ordered instant boiled meat, halal dishes and several halal snacks for their masters, and set up a full table. It's like the owner's saying to the shopkeeper Han while eating, that is, praising the tender meat dishes for their mellow taste, and pointing out that this dish needs to be enhanced. That snack can add flavor. After eating, I have no money to pay. The shop assistant was about to ask for money. Manager Han saw that these two people were not like scammers, so he said with a smile, "that's OK. Please help yourself, both of you! When will it be convenient to bring. " Then he gently taught the clerk: "didn't you hear his comment just now? His suggestions for improvement are also sufficient for meals. Remember to improve according to what the guests said, no more words! " The next day a little Eunuch in the palace sent the money to us. We all knew that the young man who looked like the master the day before was Emperor Guangxu. Shopkeeper Han immediately offered the stool and hot pot that the emperor had sat on the first day as "treasures" and wrapped them in yellow silk, which could not be used by others. At the same time, according to the "oral instruction" of Emperor Guangxu, he asked the imperial chef of imperial dining room of Qing Dynasty for advice for many times, which improved the flavor of Shabu meat and the color, fragrance and shape of dishes, and launched a series of "imperial dishes". "One dragon" (formerly known as the emperor's Dragon) eating in South Hengshun soon spread in Beijing, and people called it "one dragon". But at that time, it was guilty to call the Dragon at will, so until the revolution of 1911 overthrew the rule of the Qing Dynasty, in August 1921, Yang duosheng, the former Secretary of the Ministry of works of the Qing Dynasty, asked him to write a plaque of "one dragon" officially hung on the front door till now. The plaque of "mutton restaurant" and the copper pot used by Emperor Guangxu are still in store. Yilong has been engaged in instant boiled mutton for more than 220 years, and has been continuing the traditional copper charcoal hot pot eating method. Up to now, it still inherits and develops the four major characteristics of instant boiled mutton, i.e. refined meat selection, fine processing, complete seasoning and fragrant main food, which are formed after tasting and commenting by Emperor Guangxu. It can be called the "authentic" of instant boiled mutton in Beijing. Yilong halal Shabu meat charcoal hot pot was named "Beijing famous hot pot". In 2007, yitiaolong halal Shabu meat production technology was included in the list of intangible cultural heritage protection in Beijing. 1、 The origin of a dragon plaque a dragon plaque was inscribed by Yang duosheng. Yang duosheng, who was the Secretary of the Qing government, was expelled from the palace after the 1911 Revolution. The original name of "one dragon" was "South Hengshun". It was handed down to Han Tongli, the sixth generation of owner. He was good at business. He used the story that Emperor Guangxu had dined in the shop and spread widely among the people. He invited Yang duosheng, an excellent calligrapher, to inscribe the "one dragon" plaque, which was hung at the door in 1921. 2、 The story of Baoguo is that in the 23rd year of Guangxu (A.D. 1897), Emperor Guangxu used to eat in the shop. The copper hot pot is made of fine materials with pure texture. The pot belly, ear curtain and gourd door are clear. Since then, it has been consecrated in the store, and has been treasured for more than 110 years. The business in the store is more prosperous and prosperous. Therefore, the copper hot pot is called "treasure pot" by later generations. 3、 The origin of auspicious "Golden Dragon" is on the wall of Yilong restaurant. The flying auspicious "Golden Dragon" originated from the story of Emperor Guangxu who came to Yilong restaurant in 1897. On the eve of 1898, Guangxu emperor launched the Wuxu Reform, which shocked Shenzhou. On the one hand, the ambitious Guangxu emperor met with Kang Youwei, Liang Qichao, Tan Sitong, Kang Guangren and other reformers frequently. On the other hand, he slightly dressed the people to visit the people. This copper plated "Golden Dragon" has a high dragon head, a winding dragon body, a flexible dragon tail, and a dragon claw like a carbon fire. It embodies the management characteristics of a Dragon restaurant's dragon culture, and expresses the brand positioning of a dragon that is old, young, classic and fashionable. 4、 There are four characteristics of yilongshuan meat: it specially selects Tan sheep in Gansu area, which has small skeleton, white waist with pink meat and tender but not mutton. Hundreds of raw and auxiliary materials used in Shabu are specially provided at designated points. Fine processing: hand cut meat, classified processing; using unique "cold pressing" technology to make frozen meat roll, remove the smell and keep tender. Seasoning: a variety of instant boiled meat dips are made of dozens of raw materials. Famous ones such as: traditional hemp sauce dip, wonderful seafood dip, Royal cauldron dip and so on, are all exclusive secret systems, family tradition. Main food fragrance: inherits the palace characteristic pastry, the craft is exquisite, one product has many flavors. In particular, one dragon crab shell pancake is made by traditional method. It is tender outside and tender inside, with distinct layers and crispy taste.

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