1. Advantages and characteristics of Gancai
2. The change and development of Gancai
3. Achievements and problems in the development of Gancai
4. Suggestions and countermeasures for the development of Gancai
5. Promote the "docking of agricultural meals" and achieve win-win development of Gancai and agricultural products
6. Wan'an fish head
7. Build Daxing Airport Qinlu Store into the flagship of Gancai promotion
01
Advantages and characteristics of Gancai·
People living in the world have to eat dishes every day, and when they go to restaurants, they will talk about meals, and doing this well will not only fill their stomachs, but also drive consumption growth. Therefore, we say that the catering industry is an important industry related to the national economy and people's livelihood, and a comprehensive industry that drives economic development, promotes industrial and agricultural production, and promotes the prosperity of cultural tourism and commerce. As a distinctive force in Chinese food culture, Gancai plays a pivotal role in depicting the new picture of Jiangxi's reform and development. However, with the rapid development of the economy and society and people's yearning for a better life, compared with the prosperity and development of other major domestic cuisines, Gancai has its own advantages in the national catering competition, but overall there is still a significant gap. How to recreate the style of Gancai? How to sing the Gancai brand? How to promote the culture of Gan cuisine? This is a big question that we must think about calmly.
One
What is Gancai
Gan cuisine, also known as Jiangxi cuisine, is a representative dish of the Jiangnan region and an important part of Chinese food culture. It is characterized by a wide range of fresh ingredients, unique taste, salty and spicy moderate, mostly with mountain treasure aquatic products as raw materials, supplemented by peppers, ginger, garlic, pay attention to the original taste, bright and spicy, pay attention to food supplements, attach importance to material collocation, and taste mutual penetration.
Gancai has a long history, and the earliest hot pot and a still containing taro were found in the tomb of the Marquis of The Western Han Dynasty in Nanchang, which shows that as early as the Western Han Dynasty, Jiangxi cuisine was more developed. Through various types of classic research, Gancai in the Han Dynasty had a variety of cooking techniques such as frying, stir-frying, simmering, steaming, stewing, and smoking, which are not very different from now, but the skills of burning, stir-frying, and stewing are more mature.
Po Lake fat fish head
Three stones of Lushan Mountain
Looking at the whole picture, Gancai pays attention to the selection of materials, fine knife work, changeable seasoning, pay attention to fire power, and diverse techniques. Flavor characteristics are: original taste, thick oil, thick taste, bright and salty spicy. Representative dishes of Gan cuisine include Pohu Fat Fish Head, Lotus Blood Duck, Lushan Sanshi, Yugan Grilled Turtle, Jinggang Smoked Shoots, Four Star Moon, Linchuan Beef Offal, Yugan Pepper Stir-fried Meat, Yonghe Tofu, Quinoa Artemisia Fried Bacon, Ruijin Beef Soup, etc.
Yu dry grilled turtle
Yonghe tofu
Two
The formation of Gancai
Jiangxi is located in the middle and lower reaches of the Yangtze River on the south bank, known as "Wuhua Tianbao, Renjie Diling" reputation, mild climate, abundant rainfall, fertile land, with 63.1% forest coverage, ranking the forefront of the country. There is also Poyang Lake, the largest freshwater lake in China, which constitutes the Jiangxi river system with the five major rivers of Ganjiang, Fuhe, Xinjiang, Raohe and Xiuhe. Blessed with unique natural conditions, the mountains and rivers are fresh, chickens, ducks, pigs and cattle, fruits and vegetables at four o'clock, and a corner of the southeast of Fujia. During the Ming and Qing dynasties, jiangxi accounted for one seat in the four rice cities, five major tea cities, and four famous towns in the country. Northeast Ganfu Plain, with the reputation of "the granary of the world" and "the hometown of fish and rice", has developed fisheries and is rich in rice; central and southern Gan is the Jitai Plain, mostly hills and basins, agriculture, animal husbandry and by-fisheries are developed; Ganxi is mountainous, rich in mountain treasures and wild game. Rich products, for the variety of gancai in the selection of materials to provide a steady stream of material conditions, famous specialties are Pohu silver fish, Junshan Lake hairy crab, Leping pig, Yushan black pig, Ningdu three yellow chicken, Chongren ma chicken, Taihe black chicken, Nan'an plate duck, Yiyang Leizhu, lotus mallard duck, Gao'an yellow cattle, Pohu quinoa and so on.
Gancai, created by the labor of the Gan people, the life of the people, the brewing of customs, and the brewing of history. The Han "Chronicle of The Chronicle of Cargo Breeding" describes Yuzhang and other places as "rice soup fish, or fire ploughing and water, fruit clams, not waiting for Jia and enough", the Eastern Jin Dynasty Lei Cizong's "Yuzhang Record" described Jiangxi as "Jiashu fine rice, good at eight directions", writing that the food culture in Jiangxi at that time prevailed. At the time of the Song and Ming Dynasties, Jiangxi's economy and academies were in the forefront of all provinces (roads and provinces) in the country, and the formation of Gancai was closely related to the rise and development of the Jiangyou Shang Gang. Jiangxi Shang Gang first flourished in the Northern Song Dynasty, the Yuan Dynasty developed and grew, in the Ming and Qing Dynasties, the Jiang right Shang Gang with its large number, the breadth of the industry, strength and penetration of the strong dominance of Chinese industry and commerce, had a huge impact on the social economy at that time, more than 1500 Jiangxi guild halls and Wanshou Palace throughout the country, circulating "a burden and an umbrella, go south to the north as the boss" is called. Jiangyou Shang gang pays attention to virtue and integrity, pays attention to unity and cooperation, often gathers and dines together, and prefers the flavor of hometown, it can be said that where there are Ganshang merchants, there are Gan cuisine restaurants, which has played a positive role in the development and promotion of Gancai. After a long period of time, under the innovation and creation of successive generations of famous chefs, Gan cuisine has now concentrated the flavors and famous cuisines of Jiangxi, and gradually formed a cuisine that appreciates elegance and customs, is suitable for young and old, unique and self-contained.
Junshan Lake hairy crab
Three
Characteristics of Gan cuisine
1. Wide selection of materials, the pursuit of freshness. Livestock and poultry on the ground, fish and turtles in the water, and wild game in the mountains, as long as they are non-protected animals, are all good raw materials for Gancai. All kinds of melons and fruits, seasonal vegetables and local specialties from all over the world provide rich dietary resources for Gancai. Gan cuisine will pursue the umami taste to the extreme, whether it is chicken, duck, beef and sheep, or fish turtle eel loach, it must be killed and cooked, and even vegetables are picked and fried.
Four stars look at the moon
2. The knife work is fine and the fire is unique. In the knife treatment, there are three methods and eighteen kinds of Gancai, which require uniform thickness and thickness, consistent length and length, and cannot be broken. When cooking, the clever use of fire, the unique feature of the firemanship is to burn, stew, stew, steam, or steam and then fry, or stew and then burn, or burn first and then stew, so that the dish is more flavorful and more delicious. For example, the roasted duck of Gancai is first stir-fried, seasoned, and then simmered in a pressure cooker, and then returned to the pot to burn, fast, fragrant and good taste. The use of different fire control techniques is the basic means for Gancai to form a unique style of freshness, spicy, fragrant and mellow.
Roasted duck with gancai
3. Diverse techniques and rich flavor types. Gancai is mainly roasted, stewed, stewed, steamed and stir-fried, supplemented by a variety of seasonings, highlighting the bright and spicy flavor, forming a colorful flavor type. Roughly can be divided into three categories: original taste type, compound flavor type and special taste type: the original flavor type is generally mixed with three cups of flavor type, that is, a cup of cooking lard, a cup of sweet rice wine, a cup of fresh soy sauce, characterized by fresh and crispy, thick juice, which is also the main feature of Gancai; compound flavor type is mainly based on hometown flavor, especially in Jiangxi Climate Environment, people prefer to use pepper to regulate the body, so the hometown flavor is spicy, salty and fresh, like thick alcohol; special flavor type includes multi-flavor, ginger tea flavor, orange flavor, This is a new flavor dish developed through traditional Gan cuisine, with a unique style and unique style.
Stir-fried bacon with quinoa
4. Pay attention to health care, medicine and food homology. Jiangxi is the main producer of authentic medicinal materials, traditional Chinese medicine culture has a long history, coupled with the profound cultural heritage of Taoism and Buddhism, so it pays special attention to green ecology and nutritional value in the production of Gancai. For example, when ingredients, pay attention to the combination of nutrients and the nutritional principles of using medicinal diets, and pursue high-protein, low-fat dietary effects. When on the table, there are order principles, such as first cold and then hot, first light and then heavy, first light and then salty, first salty and then sweet, etc., all of which contain the way of health.
Four
Genre of Gan cuisine
Jiangxi cuisine has a diversified structure, due to the influence of regional products, folk customs and natural conditions and many other factors, Gancai has gradually formed three local flavors based on the Poyang Lake Basin, Luoxiao Mountain And Wugong Mountain. The three local flavors, each with its own characteristics, blend with each other and interdependence, constitute a pattern of various flavors of Gancai.
Nanchang crock pot soup
1. Poyang Lake flavor. Represented by Nanchang, Jiujiang and Shangrao, it is the flow and origin of Gancai, known for cooking river fresh, poultry, paying attention to fire, paying attention to various colors, good at braised, steamed and sautéed skills, and its dishes have the characteristics of crispness, freshness and richness. Representative dishes include Nanchang crock pot soup, yu dried chili fried meat, Poyang pansy fish, steamed poached red carp, Xinya Sibao and so on.
Poyang tricolor fish
2. LuoXiaoshan flavor. Represented by Ganzhou and Ji'an, including Gannan Hakka cuisine and Luling cuisine, it pays attention to knife work and heat, especially steaming, stir-frying, stewing, stewing, boiling, roasting, and stewing, highlighting the original taste of Hakka cuisine's local unique ingredients fresh, fragrant, crisp, sour, salty and spicy, fresh and mellow, light and crisp. Its representative dishes are: four-star moon, tamales, three cups of chicken, Gannan small fried fish, Yongxin dog meat, Wan'an fish head and so on.
Tamales
3. Wugong Mountain flavor. Represented by Pingxiang and Yichun, it uses local mountain treasures and farmhouse native products, is proficient in knife skills, pays attention to fire, pays attention to soup seasoning, respects the original taste, is good at cooking wax products, and skillfully uses spicy raw materials according to different seasons, the taste is spicy, and it is the hottest tribe in Gan cuisine. Its representative dishes are: Pingxiang small stir-fried meat, lotus blood duck, smoked meat, powdered lamb, wugong winter shoots, old surface soil chicken soup, stir-fried snails and so on. (Zhu Hongleiming)
Lotus Blood Duck
02
·The change and development of Gancai·
Gancai has developed for thousands of years, and the flavor of Gancai has also undergone many changes and transformations, and finally formed the current Gancai. From the perspective of the historical stage of development, the development of Gancai has gone through four stages.
Stir-fried beef in the field
First, it evolved from a farmhouse dish to a literati dish
Jiangxi has been a traditional agricultural province since ancient times, with a long history of farming culture, and its catering is more inclined to the flavor of farmhouse cuisine. However, there are many literati in Jiangxi since ancient times, especially with the prosperity of academy education, the prevalence of reading and seeking shi, during the Song and Ming dynasties, Jiangxi cultural giants spewed out thin, opened sects and established sects, and led the trend, Yan Shu, Ouyang Xiu, Wang Anshi, Zeng Gong, Huang Tingjian, Lu Jiuyuan, Yang Wanli, Wen Tianxiang, Xie Jin, Tang Xianzu and so on are the most outstanding representatives. During the Ming Hongwu period, there were 881 jinshi in the country, and there were 147 in Jiangxi. Coupled with the beautiful mountains and rivers in Jiangxi and the unique scenery, whether it is the emperors and generals who have come to visit, the literati and inkers, or the local growing literati talents, they have influenced the food culture of Gancai and left many good stories through the ages. For example, Zhu Yuanzhang was hungry to eat "stray chicken", Qianlong Wild Tour unforgettable "silver fish meat shreds", Fan Zhongyan appreciated "Pohu Fish Rice", Zhang Tianshi sour "Shangqing Tofu", Tao Yuanming drunkenly roasted "Chrysanthemum Hot Pot", Xu Xun was keen on "Fried Bacon with Quinoa", Zhou Yu's disease supplement "Chai Sang Duck", Wang Bozhi's "Double-layer Meat", Bai Juyi's feelings of "Homesick Fish", Tang Xianzu's love for "Frozen Rice Meatballs", Ouyang Xiu's association with "Sea Cucumber Eyebrow Pills", Wen Tianxiang's "Wenshan Chicken Cubes", and so on. It is the good story of Gancai and historical celebrities that makes Jiangxi cuisine also called "literati cuisine".
Stray chickens
Silver fish meat shreds
Second, upgrade from local flavor to national banquet
Although Gan cuisine is known as "literati cuisine", it is still lonely compared to other cuisines. In 1983, Jiangxi sent a delegation composed of more than 20 first-class chefs to Beijing to carry out the exhibition and sales of Jiangxi famous dishes, and 30 Gan cuisines appeared in Beijing for the first time with the group, which was favored and praised by the older generation of central leaders. The party and state leaders received all the comrades of the delegation. After tasting Jiangxi cuisine, Wang Zhen inscribed "Poyang Lake aquatic products, Jinggangshan mountain treasures, Jingdezhen porcelain tools, Jiangxi chefs, praised the world". After the meeting, the delegation was invited to the Diaoyutai State Guesthouse for a cooking performance, which was well received, "three cups of chicken" and "sea cucumber eyebrow pills" were included in the national banquet menu, and a special clay pot clay stove was specially ordered in Fuzhou Nanfeng for cooking "three cups of chicken". In 1988, the Nanchang Municipal Government cooperated with the Xuanwu District Government of Beijing to open the first Gan cuisine style restaurant (Tengwangge Restaurant) on Luomashi Street in Xuanwu District, Beijing, and the then provincial party secretary attended the opening ribbon-cutting ceremony, so that the Gancai brand gradually sang in Beijing.
Sea cucumber eyebrow pills
Third, from traditional skills to multi-flavor integration
After the reform and opening up, the development of the market economy has been accelerating, while the development of traditional Gancai has encountered bottlenecks, and Gancai craftsmen have also begun to think about transformation and innovation, hoping to keep the main position of Gancai. The first is the acceleration of the pace of life. With the continuous improvement of the development of productive forces, people's work rhythm, the rhythm of life are constantly accelerating, so the time of dining is compressed, if in accordance with the traditional Gancai method, firing a table of large dishes, the production links are many, time-consuming, guests are difficult to wait, and the turnover rate will be greatly reduced. In order to pursue economic benefits, improve the speed of serving and the frequency of turning over, many traditional techniques have used modern techniques, such as low-heat slow simmering into pressure cooker stew, fresh ingredients for semi-finished dishes, flavor coloring more emphasis on industrial seasoning, and so on. There are gains and losses in doing so, losing some of the deliciousness and increasing the yield. The second is the impact of foreign cuisine. With the progress of economy and society, the flow of people and logistics business flow grew rapidly, since the early nineties, the operation of Cantonese cuisine, Sichuan cuisine, Hunan cuisine and other foreign cuisines have appeared in Nanchang restaurants, sales are extremely hot, and even have to queue up to order meals. First there is the Sichuan cuisine of Chengdu Tan fish head hot pot hot pot hot open, then there is the Bian vegetable root is very popular, and there is the halal "Dong Lai Shun" unique, and then the Hangzhou gang dish Xin WangGe shining debut, as well as Cantonese cuisine A yi abalone resounding throughout Nanchang, and so on. These famous stores of foreign cuisines have quickly occupied the market in Nanchang, but due to the dissatisfaction of water and soil, high prices, business strategy errors and other reasons, they quickly withdrew from the Jiangxi market, and new foreign cuisines continued to rush to the beach. The third is to seek innovation and integration in survival. The competition of foreign cuisines has effectively stimulated local Gan cuisine and brought more valuable experience to the development of Gan cuisine. Gancai catering began to explore and innovate continuously, absorbing the advantages and characteristics of foreign cuisines, food culture, marketing strategies, developing more seasoning techniques, techniques and new flavors, on the basis of paying attention to traditional characteristics, changing the characteristics of salty, spicy, heavy color, oily and thick in the past dishes, paying more attention to highlighting the original taste and compound taste of dishes, and developing towards the tastes that conform to the trend of modern catering consumption, meet people's consumption needs, and are suitable for local customs and habits, further enriching the connotation of Gancai. It has improved the grade and level of Gancai. For example, Ganwei 001, GanyaoWang, Duyi, Heweiyuan, Yutu Restaurant, etc. are all famous, and today's Yunjing Ecological Park, Furnace Reminiscence Family Banquet, Xunyang Feast - a boat of fish a day, small chai rice and other new brands of Gan cuisine are quite famous in the Nanchang market.
CloudLand Ecological Park
The hearth remembers the family feast
Fourth, from fragmentary memory to system integration
The concept of Gancai was proposed late, and it was not until 1983 that Jiangxi cuisine was called Gancai after it entered the Beijing Festival. This actually shows that Gan cuisine has not yet formed a system, only the story of master-apprentice pairing skills and word of mouth. However, after years of development, under the efforts of the majority of Gancai masters, Gancai has formed many dishes and unique styles, but it is difficult to accurately count how many Gancai dishes there are. The introduction of Gan cuisine was first found in Yuan Ming's "Suiyuan Food List" in the Qing Dynasty, which recorded the famous dish "tamales" in Jiangxi. In 1980, Nanchang Catering Service Company published the "Nanchang Recipe", and Gancai was systematically summarized for the first time. In 1986, the Department of Commerce of Jiangxi Province compiled the "Famous Recipes of Jiangxi", which included a total of 209 meat dishes, aquatic dishes, poultry egg dishes, game dishes, beets, vegetarian dishes, tofu dishes, and other dishes. After 1991, the Nanchang Catering and Culinary Industry Association published the "Gancai Culture Dictionary", "Gancai Allusions Anecdotes", and "Gancai Cuisine Stories", which included and compiled more than 100 Gancai allusions, further enriching the Gancai food culture. In 2006, the Jiangxi Provincial Cuisine Association published the book "Chinese Gan cuisine", selected 461 dishes (including 439 dishes and 22 noodles), and gave a detailed introduction to the cultural allusions, raw material selection, production methods, and characteristics of each dish, which is the most important work of Gan cuisine at present. In addition, Gancai chefs actively participate in various international and domestic activities and competitions, in 2003, during the 13th China Chef Festival held in Nanchang, Gancai dressed up and appeared in glory, winning the 288 Chinese famous dishes and famous banquet gold medal awards in one fell swoop, which was highly appreciated by cooking masters at home and abroad. In 2011, Jiangxi selected "Tourists' Favorite Top Ten Gan Cuisines". In 2020, the "Top Ten Famous Dishes" and "Top Ten Snacks" were selected, and the "Three-Year Action Plan for Gancai Brands in Jiangxi Province" was released, which further enhanced the popularity of Gancai and clarified the future action plan. (Zhu Hongleiming)
Meal menu with the garden
Book "Chinese Gancai"
03
Achievements and problems in the development of Gancai·
Hong Fan is the eight governments, and food is the head of the government. Successive provincial party committees and provincial governments in Jiangxi have attached great importance to Gancai, and have successively issued a series of policy documents to continuously expand and strengthen the Gancai industry, and have achieved positive results.
1. The scale of development continues to expand. In 2010, the provincial government issued the "Opinions on Further Accelerating the Development of the Catering Industry" and vigorously implemented the "Gancai 100 Billion Industrial Plan", which promoted the rapid development of Gancai. During the "Twelfth Five-Year Plan" and "Thirteenth Five-Year Plan" periods, the turnover of the catering industry in our province continued to maintain double-digit growth, and successfully exceeded 100 billion yuan in 2017. In 2019, the turnover of the province's catering industry was 133.788 billion yuan, an increase of 13.8% year-on-year; as of the end of 2019, there were about 220,000 catering business units in our province, of which about 130,000 obtained food business licenses and about 90,000 small restaurants obtained food business registration certificates.
The Information Office of the Jiangxi Provincial Government and the Provincial Department of Commerce jointly held a press conference on building the Gancai brand
2. The brand influence is gradually improved. In 2010, the "Gancai Brand 400 Project" was implemented to cultivate and build a number of Gancai famous dishes, famous points, famous teachers and famous shops with distinct local characteristics. In 2012, it has successively formulated a series of local standards such as "Service Specifications for Chinese Food Front Halls", "Jiangxi Diet Inheritors and Inheriting Skills Gancai Red Crispy Meat", "Nanchang Rice Noodle Cooking Technique Specifications" and so on, to promote the standardized development of the industry. In conjunction with the China Hotel Association, Nanchang Municipal Government and Shangrao Municipal Government, a series of Gan cuisine publicity and promotion activities such as "The First China Gancai Food Festival and the Second Rao Gang Cuisine Culture Festival" and "The 20th China Food Festival and the Second Gan cuisine food culture festival" have been successfully held, which has further enhanced the popularity, reputation and influence of Gancai in the country.
Food and Culture Festival "Gannan Navel Orange Feast"
Food and Culture Festival "Nanchang Time Qinghai Banquet"
3. Enterprises "going out" have achieved initial results. Ji Jihong Catering Management Co., Ltd. has opened 21 directly operated stores in Hunan, Guangxi and Yunnan provinces; Qianbaiwei Catering Management Co., Ltd. has established 4 catering stores in Shanghai; Laocunchang Catering Service Co., Ltd. has opened up markets in 7 provinces such as Hubei, Anhui, Zhejiang, Fujian, Guangdong, Guizhou and Shanxi, and more than 50 chain stores outside the province. Jiangxi rice noodle exports and export volume ranked second in the country, Nanchang crock pot soup has gone to home and abroad. In 2019, according to the digital food list jointly released by the China Hotel Association and Meituan-Dianping, Gancai ranked 10th in the "Top Ten Chinese Cuisines Loved by Consumers".
Jiangxi rice noodles
Crock pot soup
The old village chief catering
4. The consumption environment is becoming increasingly purified. Further optimize the consumption environment of the catering industry, guide catering enterprises to accelerate transformation, and standardize the order of the catering consumer market. In 2018, Jiangxi Province launched a three-month special rectification action for the catering consumer market, with a total of more than 20,000 law enforcement personnel, more than 19,000 inspections of catering units, more than 60,000 publicity materials, more than 1,800 orders for rectification documents, 267 cases of violations of laws and regulations, and various violations of laws and regulations were effectively curbed.
Xunyang Feast
At the same time, we must also see the difficulties and problems existing in Gancai and always keep a sober mind.
1. The characteristics of Gancai are not prominent enough. Judging from the map of China, Jiangxi is in the "eight major cuisines" of the food circle, and in the six provinces adjacent to Jiangxi, in addition to Chu cuisine, the rest of the Hui cuisine, Zhejiang cuisine, Fujian cuisine, Cantonese cuisine and Hunan cuisine are all ranked in the "eight major cuisines", and each has a "good play", many of which are centuries-old shops, and the dishes are also a century-old heritage. Jiangxi is in this circle of cuisine, so it is deeply influenced by these cuisines. For example, the northern Gan region is influenced by Chu culture, and to this day, Jiujiang still has the tradition of "premature" like Wuhan; the northeast is adjacent to Zhejiang, and also inherits the "sweet" gene of Wu cuisine, like braised meat and sweet and sour fish, but under the constraint of spicy, sweet is not as wanton as Jiangsu and Zhejiang; Gannan once belonged to the "Baiyue" region, and the morning tea, game and dog meat habits loved by Cantonese people are reflected in Jiangxi's dietary traditions; and Ganxi, especially Pingxiang, is close to Hunan, and the taste of vegetables shows hunan spicy elements. Jiangxi does not have century-old shops, lack of distinctive "hard dishes", "big dishes" and their own "unique skills". In the past, Gancai was positioned as "salty, fresh, fragrant and spicy", in addition to "salty", other so-called characteristics did not have "uniqueness" and "uniqueness". Some dishes are also called "black, oily, and spicy" by some people.
2. The scale of the industry is still small. In recent years, although the catering industry in our province has achieved great development, due to the weak foundation and thin foundation, there is still a big gap with the developed provinces of catering in terms of market popularity, reputation and share. From the perspective of industrial scale, in 2018, the catering revenue of our province ranked 5th in the central provinces, only higher than that of Shanxi Province; in 2019, there were only 5 districted cities with a turnover of more than 10 billion yuan in the province's catering industry. From the perspective of leading enterprises, there were 1588 catering enterprises above designated size in the province in 2019, of which 4 enterprises with an annual turnover of more than 100 million yuan and only 1 enterprise with an annual turnover of more than 500 million yuan. From 2016 to 2018, in the annual list of "China's Top 100 Catering Enterprises" jointly released by the China Chamber of Commerce, the China Cuisine Association and the All-China Commercial Information Center, only Jijihong Catering Management Co., Ltd. in our province has been listed for three consecutive years. In terms of enterprise listing, according to incomplete statistics, there are 3 main board listed companies, 18 new third board companies and 6 Hong Kong and overseas listed companies in the national catering category, and there is no one in our province.
Season red
3. Industrial support measures are not strong. In recent years, catering enterprises have generally suffered from problems such as high operating costs, heavy tax burdens, and difficult financing, and faced with a large number of national chain catering enterprises entering Jiangxi, the market competition is fierce, and the development of local enterprises is difficult. Some administrative and relevant departments in our province have relatively lack of support policies and fewer hard measures, which restricts the development of the Gancai industry to a certain extent.
4. The depth of cultural excavation is not enough. Although Gancai has a long history of development, some cultural essences are gradually lost and disappeared in the process of inheritance. With the continuous expansion of the scale of the Gancai industry, the problem of lack of deep cultural heritage has also become increasingly apparent, and there is a lack of in-depth excavation and refinement of the connotation of food culture. There are 4 national, 27 provincial and 47 municipal intangible cultural heritages in Yunnan Province, and the Huaiyang Cuisine Culture Museum in Jiangsu Province covers an area of 6,500 square meters, which fully demonstrates the development, innovation and prosperity of Huaiyang cuisine culture through modern high-tech means, so that participants can fully understand the long-standing historical and cultural connotation of Huaiyang cuisine. The declaration of intangible cultural heritage in the catering category in our province has not yet been officially launched, and a small number of intangible cultural heritage of catering is only declared through the two sections of folklore and skills in the food category, and the culture of Gancai cuisine has not been systematically excavated and sorted out.
5. Insufficient publicity and promotion. At present, most of the publicity of Gancai is limited to the development in the province, and there are problems such as unsystematic promotion, lack of concentration of strength, and too single channels, and the outside world cannot understand Gancai in depth. In order to promote the culture of Sichuan cuisine and enhance the competitiveness and influence of Sichuan cuisine, Sichuan Province has carried out a series of activities of "Sichuan Cuisine Hongchuan" and "Sichuan Cuisine Overseas Trip"; Yunnan Province has achieved good publicity results in order to build a large "Yunnan cuisine" industry, create a brand image of "Yunnan on the tip of the tongue", carry out a series of activities of "Yunnan cuisine entering Beijing, entering Shanghai, and going to Nanyang", and publicly publishing "Yunnan on the tip of the tongue" food journal. A series of promotional films such as "Sichuan Flavor", "Lao Guang Taste", "Taste Hunan Cuisine" and "Yunnan Taste" have been broadcast by major traditional and emerging media, and have played a positive role in promoting the brand promotion of local cuisines such as Sichuan cuisine, Cantonese cuisine, Hunan cuisine and Dian cuisine.
6. The construction of talent team is lagging behind. The lack of talents in the catering industry is an important factor restricting the development of enterprises, and there are 13 undergraduate colleges and universities and more than 120 higher vocational colleges in the country that have opened Chinese cuisine and nutrition majors, and there are more schools at the middle vocational level. Guangdong Province vigorously promotes the "Cantonese Cuisine Master Project", Hunan Province establishes the "Hunan Cuisine College" in Changsha Commercial and Tourism Vocational and Technical College, and Yunnan Province promotes the establishment of catering business schools in Kunming College, etc., all of which have opened up the "talent" bottleneck for the local catering industry to improve quality and efficiency. In terms of the cultivation of Gancai talents in our province, there are still problems such as the small number of culinary professional schools and the low level of schooling, and there is still a big gap compared with the developed provinces with the catering industry. So far, there are no undergraduate colleges and universities in our province to open related majors, only 1 Jiangxi Engineering Vocational College in higher vocational colleges, and only Jiangxi Provincial Commercial School, Ganzhou First Vocational School, New Oriental Cooking School and so on.
7. The role of industry associations is missing. As a bridge between the government and enterprises, industry associations can not only convey the common needs of enterprises to the government, but also assist the government in formulating and implementing industry development plans, industrial policies and carrying out industry promotion activities. Hunan Hunan Vegetable Industry Promotion Association, Yunnan Catering and Gastronomy Industry Association, etc. have carried out a series of fruitful work, condensing a large number of leading enterprises in the province's industry, and playing an important role in promoting the healthy and rapid development of the local catering industry. The Jiangxi Catering and Cooking Industry Association has just been established, and the work is still facing great difficulties. (Zhu Hongleiming)
04
Suggestions and countermeasures for the development of Gancai·
At the end of 2020, the People's Government of Jiangxi Province issued the "Three-Year Action Plan for Building Gancai Brands in Jiangxi Province (2021-2023)", which clearly put forward the goals and measures for building Gancai brands. This document is in line with the current development situation and the reality of Jiangxi, we must conscientiously implement it, accelerate the pace of revitalization of Gancai, dig deep into the culture of Gancai, focus on enhancing the brand of Gancai, cultivate leading catering enterprises, and continuously expand and strengthen the Gancai industry.
First, from "barbaric growth" to "top-level design"
As a mass industry, catering has received less support from the government in the past, and the norms have been stricter, focusing on ensuring the safety of the masses on the tip of their tongues. The development of catering enterprises is more guided by market demand, winning the market will be prosperous business, deviating from the market will close the door, basically a state of barbaric growth. After entering the new century, some provinces have begun to cultivate local cuisines, build local cuisine brands, and boost economic development. For example, Hunan Province proposed 16 measures for the development of Hunan cuisine; the Zhejiang Provincial Government put forward the slogan of "enhancing the brand of Zhejiang cuisine, promoting the culture of Zhejiang cuisine, and creating a gourmet Zhejiang". These provinces have supported the development of local cuisines, which has greatly promoted local cuisines to the whole country and the world, forming a strong brand effect. In this regard, it is recommended that the provincial government innovate the institutional mechanism for the development of Gancai from the perspective of expanding consumption, promoting employment, improving people's livelihood, and enhancing the added value of agricultural and sideline products in Jiangxi, clarifying the relevant management departments, and assuming more responsibility for the guidance, standardization and promotion of the industry. Vigorously support the development of industry associations, help industry associations to develop and grow in services, and improve influence and cohesion. Implement the system of government procurement of industry association services, transfer part of the management functions to industry associations, and consider authorizing catering industry associations to carry out industry arbitration, certification, inspection, appraisal and qualification examination activities.
Second, from "cultural inheritance" to "brand innovation"
To do a good job in the Gancai brand, first of all, we must be creative and novel, under the premise of maintaining the original advantages and characteristics, change some of our own problems, improve the production process, create some new dishes, improve the level of Gancai, so that the color, taste and aroma of Gancai can be reached a new height. Jiangxi has a long history of culture, and the most distinctive culture is red culture, ceramic culture, landscape culture, and religious culture. For example, there are 200 dishes on the dishes circulating folk tales, the banquet has "Jinggangshan Red Banquet", "Yingtan Tianshi Banquet", "Luling Banquet", etc., the long-established hotels have Nanchang Shixian Lou, Dongfang Hong, Service Building, Jingdezhen JicuiTang, Ji'an Baishun Hotel, Pingxiang Laoping Lane, Ganzhou Prince Building, Dongfu, Shangrao Ding Daxing Restaurant and so on. However, the story of Gancai is not told enough, the sound is not loud enough, and there are basically no old shops that have been passed down for a hundred years. Like Huang Danji of Cantonese cuisine, Daminghui of Huaiyang cuisine, ZhiweiGuan of Zhejiang cuisine, Yuloudong of Hunan cuisine, etc. have branches all over the country, which is the main front for the promotion of specialties and the living fossil of cultural inheritance. In this regard, the development of Gancai should not only inherit jiangxi culture, but also innovate cultural brands. It is recommended to pay close attention to the construction of the Gancai Museum, revitalize the "old-fashioned" catering enterprises, improve the reputation and market share of the "old-fashioned" and promote the culture of Gancai; sort out and summarize the recipes of all parts of the province, actively participate in the national rankings of popular dishes, net red tide dishes, creative cold dishes, Wang-selling snacks, APP Wangcai, etc., to enhance the popularity of Gancai; take the lead in launching a number of Jiangxi-specific dishes and snacks, such as Nanchang crock pot soup and Nanchang stir-fried powder, with reference to the practice of Shaxian snacks going to the whole country in that year, and promote "one soup and one powder" to go out. As an important part of building a cultural city, it holds a "National Top Ten Cuisines" Expo and a China Gancai Cuisine Festival every year, and carries out pilot projects of unified distribution of raw materials and skills for Gancai in first-tier cities such as Beijing, Shanghai, Guangzhou, and Shenzhen; produces a number of Gancai marketing and brand promotion publicity materials suitable for long-term promotion, and strengthens cooperation with emerging media and well-known Internet celebrities to promote Gancai products.
Eagle Pond Heavenly Master Feast
Luling Feast
Third, from "single industry" to "industrial cluster"
To promote the development of Gancai, we cannot make dishes on dishes, we should give full play to the link role of catering to various industries and industries, deeply integrate with the first, second, and third industries, and promote the development of the Gancai industry to clusters. First of all, it is necessary to deeply integrate with agricultural products. Through research and visits, most catering enterprises believe that using Jiangxi agricultural products as raw materials, the taste of dishes is better, but most of the raw materials used by catering enterprises come from other places, and local agricultural products account for only a small part. According to the survey of agricultural product production bases above the scale of Jiangxi, most of the agricultural product production bases in Jiangxi are at a loss or maintain a balance of payments, and the fundamental problem comes from the market sales of agricultural products. This contradiction between supply and demand is not conducive to the development of gancai and agriculture. Therefore, it is recommended to vigorously implement the agricultural meal integration project, hold a agricultural meal docking conference every year, and match between agricultural product production bases and catering enterprises; establish or introduce a modern logistics distribution platform, one end to dock the needs of catering enterprises, the other to dock agricultural products base products, the implementation of order procurement, one-stop distribution, open up the "last kilometer" from the field to the hotel table; promote the "special and famous agricultural products into the store" action, not only let diners taste delicious Gancai, but also let diners take away Jiangxi agricultural products. Secondly, it should be deeply integrated with deep processing. Promote the downward extension of the industrial chain of Gancai, improve the standardization level of well-known Gancai snacks, classic dishes and characteristic raw and auxiliary materials, and expand the scale of industrial production. Select catering and food processing enterprises with certain research and development capabilities, production capacity and marketing capabilities, research and develop the industrial production of Gancai, enhance the added value of products, and realize Gancai into supermarkets, e-commerce, and people's homes. For example, the "grandmother dish" produced by Hunan Pretty Xiaochu Technology sold 400,000 bottles a month, the annual turnover reached 20 million yuan, and the annual purchase of peppers reached 1 million jin, driving more than 200 farmers around to increase their income and become rich. Pingxiang's old Pingxiang brand Lotus Blood Duck achieved factory production, with annual sales exceeding 70,000 copies and a turnover of nearly 5 million yuan. Nanchang's "red crispy meat" has also carried out standardized production, and it is currently in short supply. Third, it is necessary to deeply integrate with tourism and leisure. Jiangxi has rich tourism resources, famous mountains and rivers, revolutionary sites, and cultural landscapes. However, throughout the tourist attractions in Jiangxi, almost all of them are mainly fast-selling catering, the quality is average, and there is no highlight of the characteristics of Gancai, nor does it make tourists deeply impressed by Gancai. The layout of the attraction is the best advertisement, and the word of mouth of tourists is the best publicity. It is recommended to support the integration of Gancai into the tourism development strategy, set up Gancai theme restaurants in qualified scenic spots, especially in the 5A-level scenic spots to achieve full coverage of Gancai theme restaurants, and develop Gancai banquets supporting scenic spots; support the excavation and promotion of Gancai culture, and increase the declaration of the intangible cultural heritage of Gancai cuisine.
Lotus Blood Duck
Red crispy meat
Fourth, from "mentor-apprentice docking" to "vocational training"
Many traditional projects in China pay attention to learning from teachers, and all the trades that use craftsmanship to earn a living are passed on in the way of masters and apprentices, so that a craft continues from generation to generation. The same is true of chefs, who have been able to inherit innovation and carry forward since ancient times when masters and apprentices are brought forward. The chef still thinks that if he has not visited the master, he is "not from the door". The chef's worship ceremony is still one of the ceremonies that maintain the most traditional Chinese cultural elements. Why chef worship is still prevalent in the catering industry, this is because one is that the true transmission of good craftsmanship can be obtained and has a foothold in the industry; the second is that the teacher goes out of the same door, which is conducive to common growth and mutual help; the third is that it can enter a higher circle of contacts and expand the development space. However, in traditional Chinese culture, the chef industry belongs to the "lower nine streams" of "three teachings and nine streams", and there is also a saying that "good women do not marry oil langs", plus the overall cultural quality of chefs is not high, so the social status of chefs is low. Life is inseparable from catering, and catering is inseparable from chefs. In recent years, all provinces have been actively cultivating local chefs to promote cuisine brands by improving the level of chefs. For example, Guangdong Province vigorously implements the "Cantonese cuisine master" project, by the provincial human resources and social security department as the lead unit, tightly twist the bull nose of vocational and technical training, at present, there are 147 technical colleges and vocational colleges in the province to open Cantonese cuisine related majors, built 3 Cantonese cuisine cooking provincial key and characteristic majors, 56,000 students in school, a total of 15,000 "Cantonese cuisine master" training. In this regard, it is recommended that Gancai masters be included in the content of vocational and technical training, and establish and improve the gancai master title evaluation system; establish a Gancai cooking college to promote the specialization of Gancai masters; encourage catering vocational training schools to open relevant majors, carry out various forms of Gancai skills training, post skills upgrading and entrepreneurship training; compile Gancai training materials, clarify the training content and curriculum specifications; set up provincial and municipal Gancai skill masters and Gancai culture master studios, and strive to cultivate leading talents. Organize the Gancai Vocational Skills Competition, carry out technical exchanges in Gancai, support the participation of Gancai masters in the election of people's congress deputies and CPPCC members, and give preference to Gancai masters in the selection of "May Day" labor awards and provincial and municipal labor models, so as to enhance the status of Gancai masters.
Fifth, from "traditional management" to "capital operation"
With the development of commercial complexes and the prevalence of takeaway, the catering industry has become a typical high-input, high-risk, low-return industry. Rent, manpower, raw material costs, and policies are the four mountains above the heads of catering enterprises, pressing down on catering enterprises; the three major platforms of Meituan, Ele.me, and Baidu takeaway have not only played a positive role in the development of catering, but also caused many negative impacts. The catering industry is a typical market large, small enterprises, not to do not do small, but there is no strong capital as a support. This is because the financing channels of catering enterprises are relatively narrow, most of them are asset-light models, and the immovable industries are basically leased, and it is difficult to make mortgage loans. There are not many listed catering enterprises in China, and Quanjude, Xiang'eqing, Xi'an Catering, Huatian Hotel, Tang palace China, weiqian China, etc. are the leaders. These listed catering enterprises have the same characteristics, one is strong capital, through the development of the group, do large-scale, such as Quanjude integrated The Fangshan, Fortress Garden, Sichuan Hotel, the overall scale is larger, the assets are excellent, so as to smoothly enter the capital market; the second is to have state-owned capital, enjoy more resources and policies, such as Xi'an catering belongs to Xi'an Tourism Group, and Xi'an Tourism Group is a large state-owned tourism enterprise group in Xi'an; the third is to attract venture capital and have sufficient funds to expand the market. For example, Yum invested in Xiaofei Sheep, Happy Peak's wholly-owned acquisition of Yonghe Dawang, IDG invested in "one tea and one seat", and so on. The development of Gancai, in the final analysis, also depends on Gancai catering enterprises, without the strength of catering enterprises, it will not be possible to form the brand of Gancai, and the development of Gancai enterprises requires strong resources and strong funds.
Sixth, from "individual combat" to "group development"
Formulate standards and process specifications for the production of gancai specialties, promote the industrialization of gancai, and cultivate new growth points in the gancai industry. Cultivate and expand leading catering enterprises in Gancai, promote the large-scale development of catering enterprises, form large-scale catering groups, and accelerate the pace of catering enterprise collectivization and scale. Carry out the "bright kitchen bright stove" quality improvement action and the catering food safety demonstration creation action to promote the catering industry to improve the quality and safety level. Promote the branding of Gancai. Select and launch a number of Gancai famous cities (townships), famous streets, famous enterprises, famous shops, famous dishes, famous points, famous teachers, and build a number of Gancai cuisine towns (capitals), so that Gancai cuisine will gradually move towards glory and rank among the top ten cuisines in the country as soon as possible. (Zhu Hongleiming)
05
Promote the "docking of agricultural meals",
Achieve win-win development of Gancai and agricultural products
Jiangxi is a large province of agricultural products, with first-class landscapes, first-class air, agricultural products have ecological, green natural endowments, although there are many kinds, but the scale is not large, the brand is not loud, the structure is not excellent, the efficiency is not high, has always been hindering the development of modern agriculture in Jiangxi. Similarly, Gancai has a long history and diverse styles, with the characteristics of inclusiveness, essence, and haina, which are deeply loved by the people, but the problems of Gancai's characteristics are not distinct, their popularity is not high, and their influence is not large, which has always been a obstacle to Gancai's entry into the Chinese famous cuisine series.
To solve the above problems, we must vigorously implement the "agricultural meal docking" project, accelerate the seamless docking of agricultural product production bases and Gancai catering enterprises, use Jiangxi cuisine to make "Jiangxi cuisine", ensure the bright quality of Gancai with the quality of Jiangxi agricultural products, promote agricultural order production with Gancai, and achieve win-win development of Gancai and Jiangxi agricultural products.
First, improve the "agricultural meal docking" model
"Agricultural meal docking" refers to the implementation of vertical integration strategy by catering enterprises, giving full play to their respective advantages, using various forms to infiltrate the production links of agricultural products, and ensuring that agricultural products are directly supplied to catering from the place of production. Farmers organize agricultural products through specialized agricultural enterprises, agricultural cooperatives and agricultural product bases, etc., and concentrate on supplying fresh ingredients to catering enterprises, so as to realize the direct sales model of agricultural products with catering enterprises. The specific operation is embodied in the model of "catering enterprise + logistics platform + agricultural product production base or rural professional cooperative", and the operation process is as follows:
1. Advance booking. Every quarter, the catering association combs the list of main ingredients, reaches the logistics platform, summarizes the orders and then reaches the Gancai Ingredients Association, and the association breaks down the orders and issues orders to the production enterprises or bases, and the enterprises or bases begin to produce according to the orders or guide the production of farmers.
2. Picking and sorting. After the agricultural products are mature, the logistics platform will verify the specific types and quantities to the catering enterprises again, and then issue the specific quantity to the Gancai Ingredients Association, and after the Food Association is responsible for the overall planning, the specific types and quantities will be decomposed into the enterprises or bases in advance, and the logistics operations such as picking and sorting will be completed in the afternoon of the same day, and transported to the logistics distribution center before 12 o'clock in the evening.
3. Delivery acceptance. The logistics distribution center carries out logistics operations such as receiving, testing and sorting of agricultural products, and transfers them to the restaurant stores before 8 o'clock in the morning of the next day, and the catering stores sign and accept them.
The essence of the agricultural meal docking model is the docking of catering and farmers, the docking of consumption and production, the docking of small production and the large market, this mode not only shortens the distance of fresh vegetables from the field to the table, ensures the quality of dishes, but also creates a mutually beneficial and win-win situation in which small farmers connect the large market, agricultural cooperatives, specialized agricultural enterprises and agricultural production bases and catering enterprises. There are already successful examples in the provinces.
Second, the significance of Jiangxi's implementation of the "agricultural meal docking" project
1. It is conducive to the development of order production and the promotion of agricultural restructuring. The key to whether the agricultural restructuring is really readjusted in place is determined by the market, and only when the products are sold well can the peasants be willing to plant them. The key to promoting the adjustment of the agricultural structure lies in the market, and without market guidance, peasants do not know what to plant, nor do they dare to plant anything. At the same time, agricultural production in our province is still dominated by small farmers, and a large number of fertile land that can be intensively managed is still fragmented and cultivated, far from reaching the level of "moderate-scale operation", and the land circulation rate is only 45.7%. Through the "agricultural meal docking", the worries of product sales can be effectively solved, and farmers can carry out large-scale production according to orders and develop characteristic industries.
2. It is conducive to establishing a stable supply and marketing relationship and promoting the increase of peasants' income. Agricultural investment is large, long-term, slow to achieve results, greatly affected by natural weather, and the market is unstable. In August 2019, Luofang Town, Xinyu City, suffered floods, and after the water receded, farmers planted cucumbers with short cycles, low costs and fast growth, and as a result, the minimum purchase price of cucumbers was only 0.1 yuan per catty, and even no one came to buy them. Through the "agricultural meal docking" project, farmers can plant vegetables in a planned manner, stabilize sales relations, ensure product prices, improve planting efficiency, and promote farmers' sustained income increase.
3. It is conducive to ensuring the quality and safety of agricultural products and improving the overall quality of Gancai. The quality of Jiangxi's agricultural products directly affects the quality of Gancai, and without good ingredients, it is difficult to make commendable dishes no matter how good the craftsmanship is. Through the "farm meal docking", the quality monitoring of the whole process from seed to dish can be realized. Do a good job of the "three passes": the customs of origin, the customs of receiving and processing, and the on-site operation of the store; the "three tracks of the whole process": product source tracking, logistics time tracking, and product transfer handover tracking. Conditional production bases can also transmit videos of vegetable planting to catering enterprises through online monitoring. The logistics platform is equipped with a testing center to randomly check the goods to ensure the quality and safety of agricultural products.
4. It is conducive to shortening the circulation distance and reducing the cost of enterprises. Gancai pays special attention to the selection of materials, emphasizing the freshness of ingredients, fine knife work, and diverse techniques. If the logistics are not smooth, the characteristics of "fresh" vegetables or meat will not be highlighted. Jiangxi province logistics system, especially the circulation system of agricultural products is the current prominent shortcomings, according to statistics, in 2018, the cold storage capacity of our province was 1.293 million tons, ranking 18th in the country, and the corrosion rate of export of fruits, vegetables and other agricultural products was 20%. At present, most of the catering enterprises in the province are purchased from the wholesale market, and the supply of the wholesale market is mainly from other provinces. Vegetables from the field to the restaurant, to go through all levels of dealers, hotel buyers and other links, the price also climbed, some dishes arrived at the restaurant has been two or three days, no longer fresh. Through the "agricultural meal docking", the intermediate circulation links can be greatly reduced, from the field directly to the catering shop, reducing logistics costs, and at the same time can be sorted and initial processed at the place of production, reducing the labor costs of catering enterprises and expanding the channels for farmers to increase income.
Third, promote the effective path of the "agricultural meal docking" project
Catering enterprises are the demand side of agricultural products, production bases are the supply side of agricultural products, and the "agricultural meal docking" project is the link connecting catering enterprises and production bases. To deepen the structural reform of the agricultural supply side, we must adhere to the market as the guide, the supply side as the basis, the logistics system as the link, and the interest connection mechanism as the guarantee, in order to effectively promote the "agricultural meal docking" project to take root.
1. Accelerate the revitalization of Gancai. The implementation of the "agricultural meal docking" project, the revitalization of Gancai is the premise. In 2018, the province's catering turnover was 117.52 billion yuan, only half of Hubei Province,000, and even lower than other traditional eight cuisine provinces. If Gancai is not large, the scale of Jiangxi's agricultural products will be difficult to grow. In this regard, we must speed up the pace of revitalization of Gancai, dig deep into the culture of Gancai, focus on enhancing the brand of Gancai, cultivate leading catering enterprises, and promote the industrialization and development of Gancai. Cultivate and expand leading enterprises in Gancai catering, hold Gancai vocational skills competitions, establish Gancai R&D centers, formulate production standards and process specifications for Gancai specialties, develop industrial production of Gancai, enhance the added value of products, produce a number of Gancai marketing and brand promotion publicity materials suitable for long-term promotion, and promote the branding of Gancai.
2. Strengthen the supply of agricultural products. The implementation of the "agricultural meal docking" project and the construction of agricultural product production bases are the foundation. Only a sufficient production base can have enough agricultural products and ensure the quality of Gancai. Up to now, the province has certified green food raw material standardization bases and green organic agricultural products in an area of 16.9534 million mu, accounting for 38.6% of the province's cultivated land area; of which 46 national green food raw material standardization bases, with an area of 8.4 million mu. In addition, about 30 million pigs, about 450 million poultry and about 2.5 million tons of aquatic products are produced in our province every year. It can be said that whether it is planting or breeding, Jiangxi has a solid foundation. In this regard, our province should take the construction of a national green organic agricultural product base pilot province as the starting point, vigorously develop green agriculture, characteristic agriculture, boutique agriculture, brand agriculture, promote the creation of green organic agricultural product demonstration counties, and build a new batch of green food supply bases around gancai famous vegetables, forming an industrial development pattern of "one village and one product, one township and one specialty, one county and one industry". Continue to promote the "Ten Major Actions" of green ecological agriculture, and resolutely ensure the "vegetable basket" for the development of Gancai.
3. Complete mechanisms for linking interests. The implementation of the "agricultural meal docking" project is to drive farmers to increase their income and become rich. Efforts should be made to enhance farmers' ability to participate in integration, innovate revenue sharing models, improve the effective incentive mechanism for joint agriculture and agriculture, and let farmers share more of the value-added benefits in the "agricultural meal docking" project. Efforts should be made to promote the transformation of small farmers into modern farmers, improve the level of intensive, standardized and green development of agricultural operations, and enhance the ability of small farmers to adapt to and accept modern production. Continue to carry out the action of improving the standardization of farmers' cooperatives, and create a number of high-quality development models for farmers' cooperatives. Accelerate the promotion of various interest linkage methods such as "order acquisition + dividends", "land circulation + priority employment + social security", give play to the advantages of leading agricultural enterprises in capital investment, technology application, organization and management, market development, etc., establish contracts with farmers for the purchase and sale of agricultural products, provide unified technical training, and guide them to achieve standardized and standardized production.
4. Smooth logistics of agricultural products. The implementation of the "agricultural meal docking" project must be supported by a smooth logistics system to ensure the freshness and original taste of the ingredients. By recruiting large and strong or supporting the strong, selecting large-scale logistics enterprises with strong strength, high level and specialization, and building a "1+ N" logistics system for the province's "agricultural meal docking" project, "1" is to establish a provincial-level center, "N" is to establish a sub-center in the downtown area of each district or a large county-level city, which is coordinated by the provincial-level center, and the sub-center is responsible for specific information collection, processing and packaging, warehousing and transportation, etc., so as to achieve the goal of "buying the province and selling the province". Accelerate the construction of the backbone network of agricultural product logistics and the construction of cold chain logistics system, actively develop cold chain multimodal transport, and guide leading agricultural enterprises to build transit refrigeration preservation facilities and fruit and vegetable distribution centers. With the production enterprises connected to the product base, the processing enterprises connected to the distribution center, the catering enterprises connected to the product consumption center, and the chain operation between the catering enterprises, the mutual support and mutual support of the Gancai industry model from production, processing, chain distribution to catering is formed. (Zhu Hongleiming)
06
·Wan'an Fish Head·
Wan'an Fish Head
"The people take food as heaven". There are six elements of tourism, eating, living, traveling, shopping, and entertainment, eating is the first. Sometimes, a unique delicacy can often make you remember a place deeply. For example, when it comes to hot pot, it reminds you of Chongqing; when you talk about hot dry noodles, you think of Wuhan; when you think of roast duck, you think of Beijing. When it comes to fish heads, I can't help but think of Jiangxi Wan'an, and I think of the advertising slogan of "eat fish heads to Wan'an". Wan'an is located in the south-central part of Jiangxi, and was established in the fourth year of Song Xining (1071 AD), which means "five clouds are auspicious, and all people are at peace". In ancient times, Wan'an was an important hub of north-south water transportation, an important town of Guan pass, thousands of miles of Ganjiang River through the border, the mountains on both sides of the river were green and tall, and nine of the eighteen dangerous beaches were in Wan'an, and it was the most famous for the Panic Beach. Zhang Jiuling, the tang dynasty minister, Ouyang Xiuhe and Su Shi, the great literary scholars of the Song Dynasty, and the patriotic ministers Xin Shuyi and Wen Tianxiang all visited Wan'an and left many famous poems, such as Wen Tianxiang's ancient song: "Fear of the beachhead says trepidation, zero Ding Yangli sighs zero Ding." Life since ancient times who has not died, leave Dan heart to sweat and green. ”
Wan'an Hydropower Station
Wan'an Fish Head has a historical story. Legend has it that in 1127 AD, the Jin Dynasty led an army to defeat the Northern Song Dynasty and occupy the Central Plains, and Empress Longyu (the aunt of Emperor Gaozong of Song) was forced to flee to the Wan'an area. Xu Gui, the Rebbe Shangshu of Wan'an, cooked soup from Wan'an's fat-headed fish "in front of the blanket" (present-day Wan'an Bomb Former Township) and gave it to Empress Longyu to taste. After drinking it, the empress dowager praised the taste and gave it the name "Wan'an Fish Head". In the 1990s, with the completion of The Wan'an Hydropower Station, the first large-scale hydropower station in Jiangxi, the reef and rocks of the former Eighteen Beaches were deeply buried under the water, in exchange for a Wan'an Lake with open water surface, turquoise waves, mountains and green peaks. At this time, the head of the Wan'an fish also began to gradually prosper with the emergence of Wan'an Lake. Originally originated from a mom-and-pop shop on the side of Wan'an Street, its cooking specialty is "Wan'an Fish Head", because of the extremely fresh taste, attracted many customers to taste, some eaters in order to eat a delicious fish head, do not hesitate to queue up. Other people see this situation and have also learned to cook Wan'an fish head, thus gradually forming a Wan'an fish head consumption industry chain. With the singing of the "Wan'an Fish Head" brand, Suichuan, Taihe and other surrounding diners also smelled it, so that "eating fish head in Wan'an" became the best material praise given by many companies and units to meritorious personnel at that time. In recent years, Wan'an County has also built a fish culture and food garden, focusing on creating and promoting Wan'an fish flavor and fish culture.
Wan'an Fish Culture and Food Park
To explore the delicacy of Wan'an fish head, it is still due to the beautiful green mountains and green waters of Wan'an, which is the so-called water and soil of one side to nurture a delicacy. Wan'an is a national key ecological function area, with a forest coverage rate of 71.81%, a total water surface of 278,000 mu, a water surface of 178,000 mu, and 95% of the land rich in selenium, which provides unique and excellent conditions for the development of ecological fisheries in Wan'an. There is no industrial and agricultural pollution around the Wan'an Reservoir, and the water quality is maintained above the Class III water quality standard all year round, which is an excellent feeding ground and wintering ground for fish in the Ganjiang River, of which 55 species of fish are recorded in 5 orders and 11 families, accounting for about 30% of the fish species in Jiangxi. Among them, the carp family has the largest number of fish, reaching 36 species, accounting for 65.5% of the total. The main species are bluefish, grass carp, silver carp, bighead carp, long-snouted fish, warbler, Wan'an glass red carp, crucian carp, yellow catfish, river shrimp, turtle, loach, yellow eel and so on. At present, the total output of aquatic products in the county is stable at about 26,000 tons, of which the output of characteristic aquatic products is 12,600 tons, and the total output value of fishery is about 566 million yuan.
Wan'an Reservoir
Among the many fish, the Wan'an glass red carp has obvious local characteristics, and it is the only fish species named after Wan'an. In 1963, the Aquatic Products Brigade of Wan'an Mayuan Reclamation Farm discovered it from the Yangtze River fry and was formed after more than ten years of hybrid selection and directional cultivation. In 1984, it was identified by experts organized by the State Fisheries Administration and confirmed as a new freshwater fish product in the country, because the whole body of the fish is transparent (the juvenile fish can see the internal organs) and the body color is bright red, so it is named "Wan'an Glass Red Carp". In addition to its gorgeous form and ornamental appearance, Wan'an glass red carp has a protein and fat content that exceeds that of ordinary carp, and has the characteristics of tender meat, delicious taste and rich nutrition.
Wan'an glass red carp
Cook a delicious dish of Wan'an fish head, and its ingredients and methods are also very exquisite. Wan'an fish head needs to choose bighead carp as the main ingredient, and the fresher the better, the fish has a unique transparent fat head, especially the fish brain is different, larger and fatter than the average fish brain. Early in the morning, the fishermen upstream bring fresh fish to the shore early. In the glimmer of the morning light, the bighead carp are constantly churning and jumping inside the basket, and the scales of the fish are still shining with fresh luster. When we arrived at the store, the chef picked a fat and delicious bighead carp, carefully cut open the belly of the fish, processed the internal organs, and then washed the fish head, put salt and bean flour and marinated for about two hours. Then, put a large spoonful of oil in a large hot iron pot, and then simmer the ginger slices, garlic slices, dried peppers, peppercorns and other ingredients for a few seconds, then pour the marinated fish head into the hot pot and sauté for five to six minutes, so that the fish appear golden brown. Then, pour the sautéed fish head into a sand pot and add beer, Thai peppers, peppers, garlic paste, monosodium glutamate, soy sauce, oyster sauce, etc. for one to two hours, and finally throw in the coriander leaf Titian. If you add some local kiln tofu to stew, the umami will be even more full!
Bighead carp
Local chefs also quietly revealed that there is a small secret recipe for cooking authentic Wan'an fish heads, that is, beer must use local Ganquan beer to taste, and it is not known whether it is true or false. According to scientific calculations, the protein content of Wan'an fish head is 21%-27%, which is 3% higher than that of bighead carp in other places, and the fat content is 1.7%-5.7%. Fish brain muscle contains a total of 320.72 mg of 18 amino acids, 25%-55% higher than other fish, and rich in glutamic acid (umami amino acids), so the meat is delicious. In addition to the fish head, the whole body of the fish is a treasure, the tail swims from time to time, so the taste is extremely fresh, known as "fish paddling", and fish roe, fish bubbles and other fish miscellaneous because of the small number, not easy to preserve, but also by the local people called homely "first dish".
2020 The 6th Wan'an Ecological Fish Cooking Competition and Hakka Specialty Snack Festival
In order to fully excavate and promote Wan'an fish head, Wan'an has held six consecutive ecological fish cooking competitions since 2012, and the chefs have used fish as the main ingredient to make colorful entries using different cooking methods such as frying, stir-frying, steaming, boiling, carving, platter, etc., and presented diners with a table of mouth-watering fish feasts. Nowadays, the taste of Wan'an fish is no longer limited to a fish head, but has been upgraded to a full range of colorful and fragrant whole fish feasts, just looking at those menus is enough to make people think of it, and the mouth is full of excitement, such as the waves of the rivers and lakes (steamed bream), Nian Nian Yu Yu (steamed catfish), Hongyun Dangtou (braised yellow head), sunken fish falling geese (crucian carp egg soup), Wan'an fish head (bighead carp head), Jinyu Mantang (fish offal), eagerly awaited (braised white), carp leaping dragon gate (sweet and sour red glass carp), Tian Tian Shang (pretzel grass fish tail), rich and auspicious (braised mandarin fish), red-hot (stir-fried grass carp or blue fish), get together (fried sand ditch fish) and so on. In 2020, in order to build the Gancai brand, expand the influence of Gancai, and expand the Gancai industry, the Jiangxi Provincial Government has formulated a three-year action plan for building a Gancai brand. It is believed that with the help of this shareholder wind, the fragrance of Wan'an fish head will drift more and more mellow and drift farther and farther.
2020 6th Wan'an Ecological Fish Cooking Competition Gold Award "Dragon King Treasure"
Nowadays, when choosing to travel to Wan'an, you can not only have fish to eat, but also have land to play and flowers to enjoy, which can be said to be the Wan'an of food, the Wan'an of culture, and the Wan'an of the sea of flowers. Wan'an is the host of the National Natural Waters Fishing Series Competition, where the Tianbei Farmer Painting Village has become a national farmer painting exhibition site for three times, and there is also a rare and unique "Chinese Folk Traditional Game Village" and the Flower and Flower World Tourist Park in the country. At the same time, Wan'an is also a red education resort, which was once an important part of the Jinggangshan revolutionary base area, the hometown of Kang Keqing, former vice chairman of the National Committee of the Chinese People's Political Consultative Conference, and Zeng Tianyu, one of the "Three Masters of Jiangxi", and raised 7 founding generals, including Wang Huiqiu, former political commissar of the Air Force, Kuang Yumin, former commander of artillery, and Zhong Hanhua, former political commissar of the armored corps.
Jiangxi Wan'an flower world
07
Will Daxing airport Qinlu store
It has become the flagship of gancai promotion
Actively promoting Gancai to "enter Beijing, Shanghai, Guangzhou, and Shenzhen" and implementing the "four advances" project of Gancai - promoting Gancai famous products into star hotels, scenic spots, airports, and high-speed rail stations are important measures and specific requirements for Jiangxi Province to build a three-year action plan for Gancai brands. Beijing Daxing International Airport, as the new gate of China, is the world's largest international aviation hub, and the representative brand of Gancai promotion - Qinlu Jiangxi Cuisine as a Jiangxi catering enterprise entered Beijing Daxing International Airport for the first time, which is of great significance for further building the Gancai brand and enhancing the radiation and influence of Gancai.
Qinlu Jiangxi Cuisine Gancai Theme Restaurant is located in the core island of the two-story mixed flow area of Daxing International Airport, with the characteristics of good location and large passenger flow, and has good development prospects. It is hoped that the Gancai theme restaurant will work hard from the following four aspects in the future, take the lead in fighting the battle of "Gancai into Beijing", and sing the brand of "Jiangxi Scenery Is Unique".
First, we must pay attention to building a brand. As the first key project outside the province of Jiangxi Tourism Group Qinlu brand out of Jiangxi and a new force in the promotion of Gan cuisine, the restaurant team should vigorously establish a good brand awareness, to "take the satisfaction of tourists as the basis to create value as the pride" as the original intention, inherit the "Qin" heart, pro-"Lu" family brand connotation, and strive to polish and create a good selection of local specialties in Jiangxi catering services, so that guests can taste the delicious cuisine of the Spleen and Stomach in the sojourn life, and feel the Jiangxi style of Wuhua Tianbao and Renjie Diling.
Second, we must pay attention to giving play to our advantages. As a distinctive force in Chinese food culture, Gan cuisine has the characteristics of fresh and wide ingredients, unique taste, moderate saltiness and spicyness, and healthy ingredients, which are deeply loved by tourists. The restaurant team should fully understand and give full play to the advantages of "fresh, bright, fragrant and spicy" of Gan cuisine, and find ways to turn the advantages into a winning trend, constantly highlight the brand effect of "Ganpo Genuine Products", and spread the reputation of "Jiangxi Is Picturesque, Gancai Fragrant World".
Third, we must innovate and develop ideas. Gancai theme restaurant is not only an important position for publicizing and promoting Gancai, but also an important window to display the image of Jiangxi, spread Jiangxi's humanities, and publicize Jiangxi's development. The restaurant team should not only highlight the main business of Gancai, combine in-store dining and takeaway delivery, and expand the business volume in multiple ways; but also continuously enrich the content of the business display, gradually add cultural and creative, native products with Jiangxi characteristics, and use the store display screen to publicize Jiangxi's brilliant history and culture, beautiful landscape scenery and brilliant development achievements.
Fourth, we must strengthen confidence in development. At present, the national new crown pneumonia epidemic has shown a new situation of multi-point occurrence and local outbreak, which will inevitably have a greater impact on the entire tourism and catering industry, and the theme restaurant of Qinlu Jiangxi cuisine and Gancai is also deeply felt. After the storm is a rainbow, the restaurant team should strengthen the confidence of development, have the courage to overcome difficulties, practice internal skills, further clarify the goal, invigorate the spirit, and be prepared for new and greater development.
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