Zhou Jinpu is not only a famous doctor, but also a gourmet. He has a soft spot for all kinds of local snacks, especially braised dishes. On one occasion, he tried to make a kind of Lu Wei he had eaten, and added Chinese herbal medicines to the Lu Wei base to develop Zhou's base. He tried to pickle a duck. After the duck was salted, its smell immediately attracted the neighbors. Later, as long as there was any holiday banquet in the village, Zhou Jinpu was invited to cook, and there was bound to be delicious braised duck at every banquet. Since then, Zhou Jinpu's reputation as a braised duck has kept pace with his medical skills.
In the early 1940s, Zhou Jinpu's eldest son grew in circumference. Zhou Jinpu wants his son to study medicine, but Zhou Mayao is only interested in lo mei. Helpless, Zhou Jinpu had to follow his son's ambition and let him pickle ducks specially. After the reform and opening up, Zhou opened a Furong restaurant in Guankou Old Street (the predecessor of Zhou Baozhen's Luwei) and started a Luwei business. From then on, the braised duck of Guankou Zhoujia was not only popular in the local area, but also spread to Tongan, Xiamen, Quanzhou, Zhangzhou and other southern Fujian areas.
Today, the traditional secret pot-stewed taste of Guankou Zhoujia is at the helm of the third generation Zhou Baozai and Zhou Baozhen. The Laoguankou store was opened by Zhou Bao and introduced by him. At present, the average daily sales volume of more than one duck in Guankou Store is 100, and it is sold out around 7 pm. Although the supply is in short supply, Lu Wei of Zhoubao insists on not increasing production. Because we want to keep the ingredients fresh, we always kill, cook, sell and never spend the night. Now, Laoguankou Store is being renovated. The renovated new store will be managed by Zhou Bao's son Zhou Anding.