Deer antler mushrooms chilled, stewed, boiled,
Soup, braised, vegetarian stir-fry,
There's always one that will satisfy your taste buds.
On June 10th, at the Yuyuan Deer Antler Mushroom Creative Dishes Competition held in the banquet hall on the 5th floor of the Yuyuan Garden Branch of the Old Hotel in Shanghai, chefs from nearly 10 long-established brands showed their skills and launched more than 100 kinds of antler mushroom creative dishes, which made experts and public representatives praise.
Pictographic deer antler mushroom crisp
1
Time-honored chefs compete on the same stage
In the four exhibition areas of cold dishes, hot dishes, dim sum and soups, 64 works that stood out from the 110 preliminary competition works are being tested by professional judges and public judges. "This dish is delicately plated and looks refreshing in summer" "I think this dish is good, the flavor type is very balanced, and you can taste the original taste of deer antler mushrooms, but you don't grab the taste of other ingredients." The judges commented on the spot in groups, and then scored the color, aroma, taste and shape of the dishes on the scoring table.
The competition attracted nearly 10 well-known long-established brands and more than 30 chefs from Shanghai Old Hotel, Green Wave Corridor, Songhe Tower, Dexing Restaurant, Nanxiang Mantou Restaurant, Chunfeng Songyue Building, etc. The long-established brands participating in this competition mainly cover Shanghai and Suzhou, including the Chinese time-honored Shanghai Old Restaurant, Dexing Restaurant and the Green Wave Corridor famous for Haipai cuisine, which are famous for their own cuisine, as well as the Chunfeng Songyuelou Vegetarian Restaurant, which is good at vegetarian dishes, the century-old Suzhou Songhe Tower, which is proficient in Subang cuisine, and the Nanxiang Mantou Restaurant, Hefeng Lou, Lao Songsheng, etc., which are well-known in the snack industry, with complete categories.
Many of the chefs participating in the competition are young chefs after 90 and 00. There are 9 chefs in Shanghai Old Hotel who have successfully advanced to the final through the preliminary audition, and the age is 20-30 years old. Originally, relying on the resource integration ability and brand endorsement of Yuyuan Culture and Catering Group, Shanghai Old Hotel will attract a large number of new forces from colleges and universities across the country every year, and constantly send "fresh blood" from professional backgrounds. At the same time, they have also innovated in the way of training and teaching, in addition to the inheritance of teachers and apprentices, they also regularly carry out internal innovation competitions, and use the way of "training instead of competition" to stimulate the imagination, creativity and potential of young and middle-aged chefs, so that the old brands continue to innovate.
2
The new generation of chefs has ingenuity
Lotus encounter deer antler mushrooms, deer wild fairy, mushroom copper gong roast, deer antler mushroom lucky bag, thick soup deer antler wonton... These new and unique dish names are very eye-catching, although the competition must use deer antler mushrooms in order to increase the difficulty of the challenge, but this group of young and middle-aged chefs will accumulate what they have learned and imagined and rich imagination in the competition, which is refreshing.
A "coconut deer antler mushroom stew double pigeon" soup, the soup base is clear, but the taste is very strong. This soup is the work of Xie Zhongliang, a post-90s chef of the old hotel in Shanghai, with a lot of ingenuity, with pigeon legs and pigeon eggs as the protagonists, and the soup is added with deer antler mushrooms and coconut juice, so that the soup is clear and transparent while the aftertaste is fresh and sweet, and the aroma is rich. "I deliberately chose two kinds of deer antler mushrooms, one is fresh deer antler mushrooms, the other is dry deer antler mushrooms, some of which are smooth and crisp, some are chewy, and the smell of mushrooms is fragrant." Xie Zhongliang introduced that the presentation of this dish is also innovative, without using a Chinese soup cup, using a French soup plate, with a string of green leaves and a yellow flower to decorate the soup plate, making this dish more three-dimensional. Xie Zhongliang, who studied under Luo Yulin, the fifth-generation non-hereditary heir of the old shanghai hotel, inherited the cooking skills of benbang dishes, and integrated more Western-style plating inspiration into the design of plating and other designs, hoping to attract more young and middle-aged customers to taste and love benbang cuisine.
The competition not only invited professionals to serve as judges, but also invited representatives of the public to participate in the evaluation as a public jury, and also joined the Douyin live broadcast so that people outside the venue could also participate in the interaction. After several hours of competition, Xu Yu's deer antler mushroom golden pot rice and deer antler mushroom stewed snail head in Green Wave Corridor, Cheng Wen's deer antler mushroom ruyi roll of Shanghai Old Hotel, and Wang Shiwei's pictographic deer antler mushroom crisp in Green Wave Corridor won the first prize Ruyi Mushroom King Award.
3
Creative dishes are expected to be included in the menu
To make a good dish, you not only have the sophistication of a chef, but also need to choose high-quality ingredients. The secret of the long-established restaurant that can be passed down for a hundred years is not only the strict control of the production process, but also the high standards and high requirements for the ingredients. Why the competition limits the ingredients to deer antler mushrooms, Chen Zhuliang, chairman of Ruyi Biotechnology Co., Ltd., said: "Chinese the history of edible mushrooms is very long, and mushrooms are used in eight major cuisines, deer antler mushrooms can be said to be the 'blue ocean' in the current edible mushrooms, which can adapt to the cooking needs of a variety of cuisines, so as a theme ingredient, it can not only stimulate the creativity of the contestants, but also make the entries practical and promotional." ”
"Many creative dishes are made of novel ingredients,
Full of color and fragrance. ”
One of the judges of this competition,
Green Wave Gallery "Leader",
Lu Yaming, a national dim sum master, said,
Some of the winning entries will be post-competition
Served on the tables of various long-established restaurants,
More members of the public are welcome to comment.
Zhao Chengning, president of Yuyuan Culture and Catering Group, said: "To change the situation that the long-established brand has more 'white hair' than 'black hair' to the store, it is necessary to adhere to the two-way drive of inheritance and innovation, not only to pay attention to the construction of the internal talent echelon, but also to pay attention to the healthy development of the supply chain, constantly introduce fresh blood, quality ingredients, and create new 'explosive models' of the old brand, so that more young people can see the old brand and fall in love with the old brand." ”
Gold Coast Studio
Author | Yang Yuhong
Photography | Zhou Xin
Edited | Lu Jiahui