He Feng Zhong Guo Cai 荷風中國菜
Hours / 營業時間
Lunch 11:30 am – 2:00 pm；Dinner 5:30 pm – 9:30 pm ﹙closed for 3 days during Chinese New Year holiday﹚
午餐8:00 am – 7:30 pm；晚餐 5:30 pm – 9:30 pm ﹙農曆新年休三天﹚
02-2545-3536
1F No.32 Lane 106 Section 3 Min-Chuan East Road Taipei
台北市民權東路三段106巷32號一樓
Credit Cards Accepted / 10% Service Charge 可刷卡 / 一成服務費
www.hefengr.com
He Feng Zhong Guo Cai：When Mama’s Home-cooked Meal meets 21st Century Corporate Management
Experiencing the best of world gourmet food is a luxury but there’s nothing like Mom’s cooking that will always make you craving for more! Starting in 1959 Mama Chen began selling her special home-cooked meal from Yunnan province. At that time she was living in a military housing project and working as a street vendor in Tao-Yuan. Until 10 years ago He Feng Zhong Guo Cai was finally established in Taipei, looking to serve more a broader range of customers.
Even though the current state of the local economy is not well He Feng has continued to prosper at a steady pace. More and more customers visit this cozy restaurant located in an alley simply by word of mouth. From the beginning, Nancy, who is in charge of management, built a solid foundation for He Feng based on innovative and creative ideas. First, knowing food business is a worthy long-term investment; she along with two other designers created the company logo and outlined the décor of the restaurant space. She aimed to revamp the image of Chinese restaurant and establish the next generation of modern Chinese cuisine. Second, no additive such as monosodium glutamate ﹙also known as MSG﹚will be used in He Feng’s dishes. This is a bold movement in the Chinese cuisine industry but it also earned much praises and admiration from consumers. In addition choosing natural rock salt from Utah, U.S.A. to replace regular salt may add more cost but it can ensure healthier dishes. Most importantly Nancy buys locally-grown food. Pork, poultry and shrimp come from non-toxic and non-pollution certified farms. That way it caters to the notion of a healthy diet and also helps save the environment.
Yunnan style peas jelly with sauce ﹙NT160﹚is what made Mama Chen’s cooking an overnight sensation. It is a seemingly simple food but it is the remedy for homesickness. Boiled salted chicken ﹙NT280﹚is chicken thighs only and it is moist, tender and flavorful. This dish is a crowd pleaser! Yunnan style roasted beef ﹙NT380﹚uses U.S. beef and it make you want to ask for a take-out order when you finish the first serving!
Every fresh ingredient has an expiration date. In order to prolong the best taste and savor of fresh food, He Feng purchased 10 food dehydrators to preserve pineapples and tomatoes. That explains why the pineapples in deep fried pork with sweet & sour sauce ﹙NT280﹚are always sweet and tomatoes in scrambled eggs with tomatoes ﹙NT220﹚are plump and will never splatter over the table! It’s worth noting that stir-fried noodles with shrimp in shrimp sauce ﹙NT420﹚doesn’t have that usual fishy smell of shrimp paste. Instead it comes with the freshness of real shrimp because the shrimp paste is made from fresh shrimps that have been dehydrated.
Nancy firmly believes that gourmet cuisine should be paired up with excellent service. While dining at He Feng you’ll notice that every service person is pleasant and personable and restrooms are elegantly decorated. Little details as such will make customers feel touched. For family gathering or business occasions He Feng prides itself with the best quality of service and provides the most delicious Yunnan cuisine. For group dining, be sure to ask for the set menu that will give you the best value for your money!
荷風中國菜：當媽媽的好手藝遇上21世紀企業經營
即使吃遍山珍海味，最令人回味的還是媽媽的好手藝！從民國四十八年起，陳媽媽在桃園平鎮龍崗的忠貞新村開始賣拿手的家鄉菜–雲南小吃；終於在十年前於台北市成立荷風中國菜，讓更多的饕客大飽口福！
儘管大環境的景氣普遍不佳，荷風持續穩定成長，位於巷子裡，上門的客人依然絡繹不絕！多年前，負責經營的張仁馨以創新的理念奠定荷風的基礎；首先，深信這是一個值得長期經營的事業，與專業設計師共同打造企業形象和餐廳空間，建立新一代的中式餐廳；其次，堅持絕不放味精，這項創舉在中式餐飲引起軒然大波，但也因此贏得消費者的讚賞！再者，以美國猶他州的天然岩鹽取代一般食用鹽，雖然成本提高，上桌的每一道菜也更健康！更重要是選用優良的本地食材，豬肉、雞肉和鮮蝦都是來自政府認證的無毒和零污染的養殖場，既符合現代人養生的觀念，也達到節能減碳的環保訴求。
當年讓陳媽媽一舉成功的就是這碗雲南豌豆粉﹙160元﹚，看似簡易不過的家鄉菜，讓思鄉的遊子得到莫大的滿足！精緻鹽焗雞﹙280元﹚採用雞腿肉，皮薄肉甜，是大人小孩都愛的開胃菜！雲南酸筍燜牛肉﹙380元﹚是美國菲力牛肉，吃完會想再打包一份回家。
再新鮮的食材都有保存期限，為了延續食材的最佳美味，荷風添購十台食物風乾機，將鳳梨和蕃茄風乾，因此荷風咕咾肉﹙280元﹚的鳳梨永遠是甜的，而蕃茄炒蛋﹙220元﹚的蕃茄是完整卻不會噴汁的！最值得一提的是荷風蝦醬鮮蝦麵﹙420元﹚使用新鮮的蝦子風乾而成的自製蝦醬，少了一般蝦醬的腥味，多了自然風味的鮮美。
張仁馨相信好吃的美食也必須搭配精緻的服務。荷風的服務人員永遠是滿臉笑容，小細節如佈置典雅的洗手間都讓客人非常窩心。無論是家庭聚會或是商務宴客，荷風以真誠的心意服務，提供美味的雲南小吃，多人用餐時，記得尋問各式套餐的內容，以最優惠的價格得到最頂級的享受！
