Qu Tongxu recently took a photo.
"This is my 5th time to study in Yangzhou, this time I have brought 8 chefs with me, and I plan to study here for half a month." Yesterday, Qu Tongxu, the head of the "post-80s" of Jingyang Building in Lanzhou, Gansu Province, brought a team of chefs to Learn Huaiyang Cuisine.
Jingyang Lou was founded in 1902 in Duozi Street, West of Yuanmen Bridge, Yangzhou, after moving to Lanzhou in 1958, all the dishes in the store were made by Yangzhou chefs, this shop has always been based on Huaiyang cuisine in the local area, with the development of the catering industry, gradually integrated into Sichuan Cantonese, Jingbang and Long cuisine. It is understood that Jingyang Lou was awarded the "China Time-honored Brand" enterprise certificate in 1998, the "China Famous Restaurant" by the China Cuisine Association in 2002, and the "China Time-honored Brand" member unit approved by the China Federation of Commerce and the China Time-honored Brand Working Committee in 2005, which is the first catering time-honored brand in Gansu.
Ingredients are purchased from Yangzhou every half a month
"The first time I came to Yangzhou was in 2010, my third year of work after graduating from university." Born in 1983, Qu Tongxu studied pharmacy in college, and as an only child, she took over her father's class and became the fourth generation of the head of Jingyang Building.
Although born and raised in Lanzhou, Qu Tongxu was impressed by Huaiyang cuisine. "I grew up in a restaurant." Qu Tongxu told reporters that as a northwesterner, in order to do a good job of Huaiyang cuisine, she insisted on purchasing ingredients from Yangzhou every half a month, including dried silk, fish and shrimp, etc., and transported to Lanzhou through the cold chain. "In the case of large boiled dried silk, we can sell 30 to 40 servings a day, and we have to purchase at least 1,500 square dried pieces from Yangzhou each time." Qu Tongxu said.
"I want to be able to make the traditional dishes of the old shop well- Qu Tongxu introduced that their squirrel mandarin fish adhere to the sweet and sour taste and resolutely do not put tomato juice, just to adhere to the most traditional practice of Huaiyang cuisine.
Most want to learn the eight treasure gourd duck, Huaiyang cuisine master poured out his heart
"Every time I come to Yangzhou, what I want to see most is the most traditional appearance of Huaiyang cuisine, and I also want to understand the development and progress of Huaiyang cuisine." Qu Tongxu told reporters.
"Today we went to Jinchun to visit Cheng Fayin, the eldest disciple of Master Xue Quansheng, and asked him to teach us chefs to make Wensi tofu." Qu Tongxu said: "This time we most want to learn to make Huaiyang traditional dish Eight Treasure Gourd Duck. ”
Qu Tongxu said frankly that in addition to learning authentic Huaiyang cuisine and Huaiyang innovative dishes, she and her team will also learn the identification and selection of high-quality raw materials for Huaiyang cuisine such as fish and shrimp. She said: "We hope to be able to eat the elements of Huaiyang cuisine thoroughly, so that consumers can eat the most authentic Huaiyang cuisine in Lanzhou." ”
"As long as Qu Tongxu needs it, Yangzhou's Huaiyang cuisine masters will teach it." Qiu Yangyi, executive vice president and secretary general of Yangzhou Catering Industry Association, said: "JingyangLou is a brand from Yangzhou, and we hope to promote Huaiyang cuisine in a wider area in this way. ”
After leaving Yangzhou for 62 years, he is still the closest relative of Huaiyang cuisine
"Although Jingyang Lou has been away from Yangzhou for 62 years, he is still the closest to Huaiyang cuisine." Qu Tongxu said, "Yangzhou was named the 'World Capital of Gastronomy' last year, and we will definitely get the true scriptures this time, which is worth the trip." ”
Reporter Tu Mingjuan