Sanxiang Metropolitan Daily New Hunan client all-media reporter Chen Xiao
(The scene of the first season tasting banquet of "Master's Table".) ）
Recently, the "Master's Table" themed tasting banquet was held in Changsha's "Guan'an Cuisine Study Hall" - Twelve Flavors Banquet Changsha (hereinafter referred to as "Twelve Flavors"). Liu Guochu, President of Hunan Catering Industry Association, Xu Juyun and Wang Moquan, Hunan Cuisine Taidou, Ren Weizheng, Executive President of Hunan Catering Industry Association and President of Changsha Catering Industry Association, and others participated in the tasting.
(Group photo of many Hunan cuisine masters and guests)
Classic Hunan cuisine: Techniques and flavors interpret jubilant genres
The reporter learned that the first season of "Master's Table" will be performed jointly by Luo Jixiang and Liu Jinwu, both masters of Hunan cuisine.
"Don't eat acid for a day, walk and make trouble". A sour and spicy appetizer soup played the prelude, the secret Xiangxi family altar pickled fermentation sour soup served on the table, Xiangxi's unique natural fermented acid, from the mountain folk, simple, large bowl of people's homes, arrived in the city's high-end, elegant, fine soup cup, was sipped by the guests a few sips, aroused the appetite. It is made of garlic, Chaotian pepper, tomato and ginger, sealed in Chen Tan and fermented for 15 days to make Xiangxi sour juice, and then simmered in freshly boiled fish soup to enhance the texture, supplemented by mountain pepper oil from Loudi Shuangfeng. A mouthful of soup in the mountains flew into Yatang.
The history of Hunan cuisine spans thousands of years, steaming, simmering, frying, boiling... Among the eighteen techniques, stir-frying is the most classic cooking technique of Hunan cuisine. While Chef Tao of the 12 Flavors was cooking at the tasting banquet, a stir-fried golden hook wing with chopped pepper and toon was playing out in the wok. Selected Chaotian pepper with thin and translucent skin at the end of August of the first year, Chen Tan cellar, with both cellar aroma and pepper aroma, and soft and tender golden hook wings, accompanied by freshly picked toon, presented in Hunan small stir-fry technique, set salty, fresh, spicy and fragrant, is a delicious delicacy of Huxiang glutton.
(Tasting menu.) ）
Guest comments: Delicious and aesthetic combined with comfortable texture
"Since I came out of society, I haven't done anything else, that is, dealing with Hunan cuisine, and it is estimated that this will only be one thing in the future." After nearly a year of preparation, Liu Jinwu, founder of Twelve Flavors, introduced that since he was 12 years old and contacted the Hunan cuisine industry for 35 years, from hotel catering, home-cooked restaurants to high-end restaurants, tossing and turning, but fortunately has been striving for the operation and quality of Hunan cuisine. After operating Twelve Flavors, in order to create the most textured Hunan cuisine, the more he inspected the national catering market, the more he felt that high-end Hunan cuisine was worth it. The theme tasting of the "Master's Table" series aims to spur their persistence and adherence to high-end, and also hope that they will remember the traditional craftsmanship of their predecessors, inherit the classics, keep pace with the times, and add brilliance to Hunan cuisine and Hunan cuisine people.
"At first, I was shocked, some dishes (golden garlic spicy sauce plate crab) use chopped pepper is yellow gong pepper, which is relatively spicy, but it is cooked just right, and the color, aroma, taste, shape and utensils are matched, which makes people feel very comfortable." After tasting this meal, Hunan cuisine Taidou Wang Moquan commented that the environment and service have become a plus, "good production, good atmosphere, and home at home".
Xu Juyun, a Hunan cuisine taidou who has participated in several state banquets, revealed that he has participated in banquets and tastes across the country at least a thousand times, and most of them are difficult to meet the standard of (twelve flavors). Xu Juyun believes that Liu Jinwu has carried forward Hunan cuisine, relying on the platform of twelve flavors, relying on the food, beautiful color, beautiful scenery to present the grade of Huxiang catering culture, and carrying forward the Hunan cuisine, "As an old master, I have the responsibility and obligation to support twelve flavors to carry forward high-end Hunan cuisine." ”
From the appetizer to welcome guests, main course to master, with dishes and spring tasting, staple food and flavor, until the end of the "finale" - dessert and Xiangwei, the first season of "Master's Table" ends, like a progressive piece of music, pushing the pleasure of the guests' mouths to the top. The "song" also dispersed in the end, but Chen Xiaoqing's phrase "the taste is in the world" has not been dispersed in the heart for a long time.
(The show is delicious and playable.) ）