National non-hereditary inheritors who brought recipes into Hebei's "two sessions": Hoping to borrow the Winter Olympics to "go out of the circle"

The picture shows Liang Lianqi attending the Fifth Session of the 13th People's Congress of Hebei Province. The beams are connected to provide the picture

Zhongxin Network Shijiazhuang, January 20 Title: National Non-Hereditary Inheritors Bringing Recipes into hebei's "Two Sessions": Hoping for Ji vegetables to borrow the Winter Olympics to "go out of the circle"

Author Zhao Danmei Lu Zihao

"The Pyeongchang Winter Olympics will make the world remember kimchi, the Tokyo Olympics will make the world remember sushi, the Beijing 2022 Winter Olympics, Jicai is ready." Hebei's "two sessions" are being held in Shijiazhuang, and Liang Lianqi, a deputy to the People's Congress of Hebei Province and the sixth generation inheritor of the cooking skills of the national intangible cultural heritage directly subordinate to the official government, also brought his "Ji cuisine recipe" into the scene of the "two sessions" in Hebei.

The Menu of the Beijing Winter Olympics, consisting of 678 dishes, was released recently. This menu integrates Chinese characteristics and local snacks on the basis of satisfying the eating habits and religious cultures of athletes from different countries. Among them, 300 Ji dishes were pushed to the table of the Beijing Winter Olympics.

"We will make it in strict accordance with international standards, and the special spices required for traditional Ji cuisine will no longer be used." As the leader of the "Ji Brand" dish research and development base in Baoding, Liang Lianqi said that this will not have an impact on the cooking methods of Ji cuisine.

"The culinary essence of various places blends in Hebei, making Ji cuisine inclusive, and its own characteristics are not distinct enough." Liang Lianqi believes that Yanzhao Dadi has bred a splendid Ji cuisine culture, including four major genres such as Directly Affiliated Official's Cuisine represented by Baoding and other places, and the Beijing Winter Olympics have given Ji Cuisine the opportunity to "go out of the circle".

In order to promote The culture of Ji cuisine, Liang Lianqi brought Ji cuisine to Canada in 2015. "Like the classic Ji cuisine 'chicken bunting' and 'pot wrapped elbows', Chinese and locals especially like it." Due to the special emphasis on hanging soups, sauces, etc., the cooking method of Ji cuisine is widely recognized in the local area.

In the past 10 years, Liang Lianqi has been committed to promoting and promoting the culture of Ji cuisine to go abroad. This year, he brought proposals about excavating and preserving traditional food craft making techniques, special recipes, etc.

"Excavating tradition does not mean being conservative, and 'Ji cuisine is done in the west' is an important factor in improving the internationalization level of Ji cuisine." Liang Lianqi, who has been engaged in the catering industry for 46 years, believes that on the basis of traditional Ji cuisine, it is an important development direction of the catering industry to combine Western catering with the characteristics of Hebei cuisine to innovate and focus on developing green and environmentally friendly dishes that meet the innovation requirements of the times.

"For example, Hebei cuisine used to use oyster sauce and cheese, but now it is used." Liang Lianqi said that with the increasing international exchanges, integrated development is the only way to promote Ji cuisine to the world.

Less than 20 days before the opening of the Beijing 2022 Winter Olympics, Liang Lianqi hopes to take this opportunity to push special Dishes and ingredients to the people's table, and even the world's table. "This Winter Olympics has helped us refine Ji cuisine very well, and after years of hard work, I hope that the world can recognize our 'taste of Ji cuisine'." (End)

Source: China News Network