Meishan local cuisine standards were formulated and released, covering 16 delicious dishes of sanhe soup and rice field fish

Source: Rednet - Moment News

The Hunan Cuisine Research Institute and the Hunan Cuisine College delivered the standard results of Meishan cuisine to the Hunan Painting Yi Jiangnan Tea Restaurant.

Red Net Moment, July 28 (Correspondent Yang Xiao, Huang Huifen, Reporter Pan Jin) Recently, sponsored by the Hunan Cuisine Research Institute and Hunan Cuisine College of Changsha Vocational and Technical College of Commerce and Trade Tourism, and hosted by Hunan Painting Yi Jiangnan Tea Restaurant Restaurant, the "Presentation, Taste, Inheritance - 2021 First China Dameishan Food Culture Academic Forum and Meishan Local Cuisine Standards Conference" was held in Changsha.

Meishan cuisine is a collection of Hunan cuisine masterpieces, but also its own system, after generations of inheritance, with its strong local atmosphere and unique flavor of regional characteristics unique, attracting many diners, is the treasure of Meishan culture. In order to further explore the food culture of Meishan and exchange academic experience in food, Zhang Xinmin, consultant of Changsha Vocational and Technical College of Trade and Tourism and director of Hunan Cuisine Research Institute, Hu Fuxiang, director of the Department of Scientific Research and Development Planning, Xie Jun, deputy director of Hunan Cuisine Research Institute, Ren Weizheng, executive vice president of Hunan Catering Industry Association, Pan Qihua, chairman of Shuyi Jiangnan, Li Xinlian, general manager of Jiangnan, and more than 50 experts and scholars from all over the province attended the meeting and jointly participated in witnessing the first China Dameishan Catering Dish Standard Conference.

The conference released the meishan local cuisine standards, including Xinhua Sanhe soup, steamed chicken with millet, Baixi tofu, Xinhua rice field fish, big bear mountain fairy vegetables, bacon pig blood balls, wrinkled pepper fried bacon, alpine cold spring water fish, etc., a total of 16 delicious dishes. It covers 12 aspects of cultural stories, ingredients, nutritional ingredients and main ingredients, ingredients, primary processing, cooking technology, dish, production, utensils, testing and analysis, taste and tasting, with clear division and strong practicality.

The preparation and development of local cuisine standards in Dameishan lasted more than 1 year, led by Xie Jun, and the development team members included Fang Badao, Yang Xiao, Peng Ying, Duan Huihui, Huang Huifen and Liu Wenbao. This is a research team composed of Chinese catering culture masters, nutrition doctors, Hunan cuisine masters, Hunan cuisine masters, etc., with reasonable member structure, excellent professional quality and clear division of labor. They dig deep into the meishan food culture, concentrate on inheriting the skills of Hunan cuisine, carefully analyze the nutrition of dishes, and work tirelessly to expand the effect of Meishan cuisine.

At the 2021 First China Dameishan Food Culture Academic Forum, expert and scholar representatives from Hunan University of Humanities and Science and Technology, Shaoyang University, Hunan City College, Meishan Institute of Culture and Research, and more than 10 industry representatives carried out exchanges and discussions on the construction of the knowledge system of "Meishan Diet and Meishan Food Culture", from the aspects of Dameishan and food culture, Dameishan food civilization, Dameishan tea culture, Dameishan food tea customs, Dameishan wine culture, and Meishan cuisine storage and transportation methods.

This article is from [Rednet - Moment News] and represents the author's views only. The National Party Media Information Public Platform provides information release and dissemination services.

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