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鸿宴饭庄是唐山久负盛名的一家饭庄，创建于1937年，2006年被中华人民共和国商务部认定为“中华老字号”，被河北省工商局认定为“河北省著名商标”。鸿宴饭庄下料精、火候正，要求严格，菜肴味香适口，别具风味。鸿宴饭庄的厨师精湛的烹调制作手艺，为唐山一带群众所称道。鸿宴饭庄的酒席品种比较齐全。鸿宴饭庄的服务对象为上中层人士，以包办酒席为主，辅之以家常菜便酌，所以达官显宦、富商巨贾、乡镇士绅乃至一般市民都到这里来用餐。

唐山，依山傍海，物阜民丰，行商坐贾都不肯放过这座天然大卖场。古语道：“民以食为天”，酒楼茶肆，是最常见、最红火的生意。于是“鸿宴饭庄”这家半个多世纪的老字号在唐山城里，甚至京东地区叫响了。《史记》中的“鸿门宴”，是个杀机暗伏的代名词。不知什么原因，“鸿宴饭庄”偏偏借了这块老招牌。赴“鸿门宴”，乍听，确实挺别扭，不过，口腹之欲谁也无法抗拒，即便真能撞上“项庄舞剑”也没什么可怕，为饱一回口福掉了脑袋，也值了！虽说“鸿宴”两个字，已找不到确切的出处，但鸿宴饭庄的前身后世却历历可考。

1937年，农历八月二十六，唐山城里，鞭炮齐鸣，锣鼓喧天。“鸿宴饭庄”的红木牌匾高高地悬挂在门楣上。正门两侧，是类似广告的“楹联”。上联写：“包办酒席，南北大菜，中西两餐。”下联书：“喜寿果贡，应时小卖，随时便座。”鸿宴饭庄从起家之日，靠得就是实实在在的三条：一，饭菜；二，服务；三，环境。

刚一开张，杨廷珍的生意极为火爆。方圆百里的宾客都慕名而来，要么长袍马褂，要么西装革履。你套骡马，我坐洋车，脚赶脚儿地下馆子来了。厨下刀勺丁当，火舌乱舔，“鸿宴”的大师傅，尽情地展示自己的手艺。想像力够不着的地方都能做出花儿来，山珍海味，一道接一道端上餐桌。古人说：“味之精微，口不能言。”菜品如家学，往往宝之、慎之，“不肯传人”。谁掌握了征服味蕾的手段，谁的饭馆就有强大的生命力。“鸿宴”属门里出身，当然知道在这些方面大做文章。

上世纪60年代中期，鸿宴饭庄的职工攥住了铁杆庄稼，人们日益懈怠。果盘越来越漫不经心，菜品也变得粗糙乏味。这种半死不活的日子持续了整整十年，直到唐山震后重建，“鸿宴”才重起炉灶另开张。首先，在建国路、新华道等繁华地段，营建新店面；其次，培植新人，恢复传统名菜。再次，积蓄、创新，完善独具特色的“鸿宴菜系”。

鸿宴饭庄名师荟萃，能人云集，有中国烹饪大师、燕赵技能大师、河北省特级烹饪大师和餐饮服务大师、全国百名优秀厨师、全国商业系统劳动模范、省贸易系统劳动模范、唐山市劳动模范、唐山市先进工作者、唐山市财贸系统优秀共产党员等，还有在全国烹饪技术大赛和河北省烹饪技术大赛屡获金牌的佼佼者，先后有10多名特级烹调技师、面点师到日本、德国等国进行烹调献艺，曾经代表河北省到马来西亚参加首届“世界烹炉大观”表演赛。正是这些餐饮业技术尖子出名不忘本质，坚守一线岗位，不断改革创新，坚持与时俱进，在社会上为鸿宴饭庄树立了良好的企业形象。2006年4月10日，代表国家远赴日本20余年为国家创汇1亿5千万日元的唐山首届中国烹饪大师靖三元同志回唐，回到了他阔别以久的“鸿宴饭庄”。为企业的提升又增添了新的力量。

Hongyan restaurant is a well-known restaurant in Tangshan. It was founded in 1937. In 2006, it was recognized as "China Time-honored Brand" by the Ministry of Commerce of the people's Republic of China and "famous trademark of Hebei Province" by the Bureau of industry and Commerce of Hebei Province. The Hongyan restaurant is well prepared and well prepared, with strict requirements. The dishes are delicious and special. The chefs of Hongyan restaurant are highly praised by the people around Tangshan for their excellent cooking skills. The variety of banquet in Hongyan restaurant is quite complete. The service objects of Hongyan restaurant are upper and middle-level people, mainly catering, supplemented by home-made dishes, so dignitaries, businessmen, gentry and even the general public come here to have dinner. Tangshan, next to the mountains and the sea, is rich in goods and people. The businessmen would not let go of this natural shopping mall. As the old saying goes, "food is the most important thing for the people", restaurants and teahouses are the most common and popular businesses. So "Hongyan restaurant", a half century old brand in Tangshan City, even in the east of Beijing, was called. "Hongmen banquet" in "records of history" is a synonym for hidden danger. For some reason, "Hongyan restaurant" borrowed this old signboard. It's really awkward to go to "Hongmen banquet". However, no one can resist the desire to eat. Even if you can really bump into "Xiang Zhuang and dance Swords", it's not terrible. It's worth it if you lose your head for a feast! Although the two words "Hongyan" can't find the exact source, the predecessor of Hongyan restaurant can be traced back to the later generations. In 1937, August 26 of the lunar calendar, Tangshan City, firecrackers, gongs and drums. The mahogany plaque of "Hongyan restaurant" is hung high on the lintel. On both sides of the main gate are couplets similar to advertisements. The first couplet said: "the banquet is arranged, North and South dishes, Chinese and western two meals." The next couplet: "Happy Birthday fruit tribute, should be sold, at any time seat." Hongyan restaurant has relied on three solid principles since its establishment: first, food; second, service; third, environment. As soon as it opened, Yang Tingzhen's business was very hot. Guests from all over the country are attracted by their fame, either in long gowns and Mandarin coats or in suits. You set up a mule and horse. I came to the basement in a foreign car. Cook a knife, spoon and Ding Dang, and lick the tongues. The master of "Hongyan" shows his skills to his heart's content. Where imagination can't reach, flowers can be made and delicacies can be brought to the table one by one. The ancients said, "the taste is delicate, and the mouth cannot speak." Dishes are like family learning. They are often precious and cautious. They are not willing to pass on. Whoever has mastered the means of conquering taste buds, his restaurant will have strong vitality. "Hongyan" belongs to the family background, of course, I know how to make a fuss in these aspects. In the mid-1960s, workers of Hongyan restaurant grasped the iron crops, and people were increasingly slack. The plates are becoming more and more careless, and the dishes are becoming rough and boring. This kind of half dead and half dead life lasted for a whole decade, until the reconstruction after the Tangshan earthquake, "Hongyan" just started again. First, build new stores in the prosperous areas such as Jianguo Road and Xinhua Road; second, cultivate new people and restore traditional dishes. Third, save and innovate to improve the unique "Hongyan cuisine". Hongyan restaurant has a large number of famous teachers and talents, including Chinese culinary masters, Yanzhao skill masters, Hebei super level culinary masters and catering service masters, 100 national excellent chefs, national business system labor model, provincial trade system labor model, Tangshan City labor model, advanced workers in Tangshan City, excellent Communist Party members in Tangshan City financial and trade system, etc., as well as cooking skills in China More than 10 Super cooking technicians and bakers have successively performed cooking in Japan, Germany and other countries. They once represented Hebei Province to Malaysia to participate in the first "world cooking Grand View" performance competition. It is these top restaurant technologists who are famous for their essence, stick to the front-line posts, keep on reforming and innovating, and keep pace with the times that have set up a good corporate image for Hongyan restaurant in the society. On April 10, 2006, comrade Jing Sanyuan, the first Chinese culinary master in Tangshan, who had gone to Japan for more than 20 years to earn 150 million yen for the country, returned to the Tang Dynasty and the "Hongyan restaurant" where he had been away for a long time. For the promotion of enterprises to add new strength.

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