On December 18th, the 17th Celebrity Chefs' Banquet Was held at Xiaotun Road Branch of Tianhe Sheng Roast Duck Shop in Fengtai District.
At the meeting, the list of 12 people selected for the 2021 contemporary celebrity chef calendar was announced: She Zengtai, Shi Lianyong, Wang Aiping, Ma Zhihe, Yu Tiezhu, Huang Kai, Bai Yujie, Yu Chijun, Wang Yuefang, Niu Jinsheng, Guan Jingwen, Bai Changji.
Niu Shi Dacai poetry book wine
Gold Medal TikTok Cooking Show
Born with a pair of dexterous hands
Chuanlu two doors to the top
<h1 class="pgc-h-arrow-right" > sichuan and lu cuisine masters</h1>
Niu Jinsheng, born in 1956, is a native of Beijing. Registered Chinese cooking master, cooking teacher, senior cooking technician, national vocational skills senior evaluator, national vocational skills appraisal proposition expert of Beijing Industry and Trade Technician College (formerly Beijing Municipal Service School).
In the early years, he learned from Zhang Chen, Zhao Guozhong and other famous masters to learn cooking techniques, and then followed the master of Sichuan cuisine Taidou Wu Yusheng to learn Sichuan cuisine, and finally learned from the national treasure master Lu Cai Taidou Wang Yidu.
He specializes in the preparation of Sichuan and Lu dishes. He was the Executive Chef of Temple of Heaven Hotel, Xinjiang Zhonghua Hotel, and Beijing Tonggang Building. Now he is an expert consultant of Beijing Cheap Fang Roast Duck Group and a catering consultant of Beijing Guoyi Hotel.
For a long time, he has served as a guest host of Beijing Radio, Beijing Television's "Whole Food Beauty" column, and Hebei Satellite TV's home economics column. Author of several cooking textbooks.
Representative dishes are: dry roasted rock carp, large roasted skirt, snowflake peach puree and so on.
The disciples included Wang Jian, Xing Liang, Tang Yi, Zhao Jian, Zhu Ran, jia Xuebin, and so on.
In 2011, he visited Wang Yijun and was a disciple of Wang Lao
<h1 class="pgc-h-arrow-right" > authentic Sichuan cuisine is not all spicy</h1>
Many people think that Sichuan cuisine is spicy, but this is not the case.
Teacher Niu Jinsheng presided over a banquet called "Very Sichuan Flavor", which vividly expressed his skills and ideas.
Sichuan cuisine has "seven tastes" (sweet, sour, hemp, spicy, bitter, fragrant, salty), eight zi (dry roast, sour, spicy, fish aroma, dry stew, strange taste, pepper hemp, red oil) said, thus evolving as many as dozens of flavor types, even if people often say, there are as many as 24 kinds. This involves spicy, in fact, not much.
Spicy flavor type only accounts for about one-fifth of Sichuan cuisine flavor type, far from enough to represent Sichuan cuisine, the real embodiment of Sichuan cuisine cooking techniques, traditions, taste of dishes, mostly in the four-fifths of the dishes that are not mainly spicy.
Peony fillets
Too white sauce meat
Paste spicy sea cucumber
"Paste Spicy" gets its name from the taste produced when dried chili peppers are fried in a frying pan to make them a paste-spicy shell. This flavored dish is mostly stir-fried, take the dried and spicy peppers, and simmer the peppers into the fresh ingredients over high heat. The middle of this sea cucumber is also slightly soaked in the prepared sauce. This flavor type pays attention to spicy salty freshness, with a slightly sweet aftertaste.
Yellow roasted wide belly with leek mackerel dumplings
The yellow roasting technique in Sichuan cuisine is similar to the famous yellow stewing method of Tanjia cuisine. The soup is thick and not greasy, like a gel. The green dumpling skin is derived from leek juice, and the filling is wrapped in mackerel, which is very fragrant
Pregnant sea bass
The perch does not break its belly, props up the fish with a few bamboo chopsticks, and then separates the fish bones from the meat with a very thin slice of bamboo, and then removes it from the mouth of the fish. Thus the fish is intact but complete without spines. The reason why it is called pregnant sea bass is that before steaming, the boiled chicken jelly and mustard are stuffed into the abdomen, and the umbrella of the bamboo sun is put on the outside to imitate the fishing net. After steaming, the chicken jelly melts, into the flavored meat, pours the sauce on the table, opens the "fishing net", cuts the fish belly in front of the guests, and the "roe" is rolled out, and the dish is formed.