Looking at China's catering industry today, from south to north and from east to west, Hunan cuisine can be said to be unique and popular all over the country. The root of this is that the masters of Hunan cuisine are eclectic, inheriting the tradition of Hunan cuisine, absorbing the essence of other cuisines, constantly forging ahead, and constantly introducing new Hunan cuisine styles, thus creating a situation where Hunan cuisine catering is booming and blooming everywhere. They are just like Chinese painting to Qi Baishi, Peking Opera to Mei Lanfang, and literature to Lu Xun, they are a banner and a benchmark in China's Hunan cuisine industry. Their achievements are remarkable, their dreams produce value in practice, and they are the mainstays of the Hunan cuisine industry - Shi Yinxiang, Xu Juyun, Tan Tiansan, Wang Moquan, Cao Qiuquan, Nie Houzhong, Zhang Lixing, Zhang Zhijun, Huang Huiming, these 10 outstanding Hunan cuisine masters......
Honorary Chairman of the World Chinese Healthy Eating Association - Tan Tiansan
There are many talents in the Hunan cuisine industry, and if you want to nominate a person who has made outstanding contributions and has both virtue and art, but has not attracted criticism, the industry believes that Tan Tiansan deserves it. Wang Moquan, the master of Hunan cuisine, once worked with Tan Tiansan and regarded him as a teacher. Nie Houzhong said: "He was the first person who dared to eat crabs, which laid a good foundation for Hunan cuisine to go abroad." ”
One of the four kings of Hunan cuisine - Tan Tiansan
Tan Tiansan, a native of Lianyuan, Hunan, was born in 1940, died at 9:30 a.m. on September 21, 2017 due to ineffective medical treatment, university culture, member of the Communist Party of China, was awarded the title of Master of Hunan Cuisine in 1997, and was awarded the title of Master of Chinese Cuisine in 2002. The heavens will descend on the people, and they must first suffer their minds...... The emergence of a generation of Hunan cuisine masters must first go through an apprenticeship, and Tan Tiansan is no exception. From an apprentice to a culinary master, he is the deputy general manager of Changsha Hotel, the executive director of the provincial and municipal culinary associations, and then he has been employed as a consultant and professor of Hunan University of Science and Technology, and a visiting professor of the Culinary Department of the Vocational and Technical Branch of Hunan Normal University.
In 1961, just after graduating from high school, Tan Tim Sum entered the catering industry. Soon, he was rated as a five-good apprentice and made an exception to leave a year early. In 1964, he began to participate in the compilation of "Hunan Recipes", in the process of compiling the "Hunan Recipes", he deeply understood the breadth and profundity of Hunan cuisine technology, and the historical responsibility of a chef in Hunan cuisine skills. Since then, he has been unstoppable in the vast world of Hunan cuisine and has become one of the few Hunan cuisine masters.
Hunan cuisine master - Xu Juyun
At the end of the 90s of the last century, Tan Tiansan led five other Hunan cuisine chefs to be employed by the Xiangyuan Hotel in Munich, setting up the banner of Hunan cuisine in Germany for the first time. He was admitted to the Department of Civil Engineering of Hunan University, he was good at thinking, he learned that Hunan cuisine is spicy but not strong, sour but not strong taste is actually in line with the taste of Westerners, especially the cooking methods of Hunan cuisine are good at frying, stir-frying, frying, boiling, and simmering, which is close to the dietary requirements of Westerners. The use of bell peppers instead of spicy peppers, and the moderate flavor of Hunan cuisine has attracted wide acclaim from foreigners, and Hunan cuisine has become famous in the Hunan army. Tan Tiansan is regarded as a pioneer of Hunan cuisine abroad.
Hunan cuisine Taidou - Wang Moquan
Tan Tiansan's Hunan cuisine is exquisite, its knife work is accurate to the silk as thin as a thread, thin as paper, the finished dish is exquisite as a flower, beautiful as a picture, the creation of the pictographic platter "three friends of the year", once a symbol of the taste of Hunan cuisine in an era, the world is called Tan Tiansan's dish is "edible painting". Once, Strauss, the former leader of the ruling party of West Germany, the leader of the Christian Democratic Party and the governor of Bavaria, came to Xiangyuan, Tan Tianshan and his chef team not only prepared Hunan dishes such as "roast duck with sliced skin", "Dong'an chicken", "spicy chicken", "chili fish", "bean pepper squid" and "stir-fried shrimp", but also carefully made Hunan dishes that are not easy to make in ordinary times, such as "watermelon cup", "seafood slippery chicken", "rich pomegranate shrimp" and other Hunan dishes that integrate art and dishes, which won bursts of applause. A portion of "Dong'anzi chicken" is stir-fried, sour, spicy, salty and tender. It is sour, spicy and refreshing, sweet and mellow, with the freshness of braised chicken, the crispness and tenderness of roast chicken, and the deliciousness of stewed chicken...... The traditional famous dish "squirrel mandarin fish" cooked by Tan Tiansan has a head high and a tail, the color is funny, the shape is like a squirrel, and the juice squeaks. "The guests were reluctant to look at the artworks for a long time.
Dong'anzi chicken
"He is a role model for our entire Hunan cuisine industry. Xu Juyun, a master of Chinese cooking and a master of Hunan cuisine, has known Tan Tiansan since he joined the work at the age of 16 and has been dating for half a century.
Hunan cuisine master - Tan Tiansan
Moquan, the king of Hunan cuisine, once said: "The heavens should be clear, and the high morality of Tian San can be seen." His high moral esteem stems from his persistent study of Hunan cuisine technology. He is persistent by nature, not only cooking, even if he is fishing by the pond, the buoy does not move for an hour, his eyes can be fixed for an hour, not only to catch the smallest fish in the pond, but also to catch the largest. ”
Mushroomin wings
Tan Tiansan said: "There are some good songs that have lingered in people's memories for a long time, and I hum a few words in my spare time, in addition to good lyrics, it is the composer's hard work and inspiration, as well as the experience of life." The composer uses seven notes to arrange them, and then uses a variety of notes of different heights and lengths to combine a beautiful melody. And our chef is in contact with another kind of note - firewood, rice, oil, salt, sauce, vinegar, tea, with poultry, livestock, aquatic products, mountain delicacies, seafood, fruits and vegetables as raw materials, through fine knife work, appropriate heat, sour, sweet, bitter, spicy, salty, fragrant, fresh as the basic flavor seasoning, reasonable configuration, scientific grouping, to complete a color, fragrance, taste, shape, utensils harmonious unity of exquisite dishes, play a wonderful Hunan cuisine pot and pan symphony, this is Hunan cuisine technology, but also Hunan cuisine art. ”
【Top 10 Famous Chefs and Masters of Hunan Hunan Cuisine】
1. Shi Yinxiang
Hunan cuisine, Hunan cuisine "godfather" - Shi Yinxiang
The "Godfather" of Hunan cuisine - Shi Yinxiang is the first chef to win the title of "Master of Hunan Cuisine", and the master of Hunan cuisine. From 1959 to 1975, Chairman Mao was in charge of every time he returned to Hunan. He died in 2008.
Second, Xu Juyun
Hunan cuisine master, Chinese cooking master, Hunan cuisine master, skill master, Chinese catering culture master - Xu Juyun
The first master - Xu Juyun has the four halos of Chinese cooking master, Hunan cuisine master, skill master and Chinese catering culture master, and is the first person in the catering industry in Hunan to hold the title of these four masters, he is the master of Hunan cuisine - Xu Juyun.
Three, Tan Tiansan
Hunan cuisine master, Hunan cuisine pioneer, one of the four kings of Hunan cuisine - Tan Tiansan
Fourth, Wang Moquan
Hunan cuisine master, "celebrity" master - Wang Moquan
The "celebrity" master, Wang Moquan, another peak in the Hunan cuisine catering industry, has been included in the "Cambridge International Who's Who", "Who's Who in Contemporary China" and "Who's Who in Hunan Province".
Fifth, Cao Qiuquan
湘菜泰斗、涉外大师——曹秋泉
Foreign-related master - Cao Qiuquan, master of Chinese cooking, master of Hunan cuisine, national senior cooking technician, national culinary judge, director of Hunan Cuisine Association. Its biggest feature: he is the first person in Hunan Hunan cuisine master to deal with foreign affairs. Since 1978, when he was selected by the Ministry of Foreign Affairs to serve as the head chef at the Chinese Embassy in India, he has been active in foreign culinary affairs for decades.
Sixth, Zhang Zhijun
湘菜泰斗、“两艺”大师——张志君
Zhang Zhijun, the master of the "two arts", is not a master chef in the Chinese catering industry, and there are even fewer chefs who are masters and painters at the same time, and Zhang Zhijun can be called the best among them.
Seventh, Nie Houzhong
Hunan cuisine master, research master - Nie Houzhong
Research Master - Nie Houzhong was awarded the Master of Hunan Cuisine in 1997. As an expert in Hunan cuisine, he has cultivated a large number of culinary talents, most of whom have become the main force in Hunan's culinary industry.
Eighth, tension line
Hunan cuisine master, Hunan point master - Zhang Lixing
Master of Hunan Point - Zhang Lixing He has created a batch of innovative Hunan points suitable for the taste of Hunan, and the high-quality "Deyuan" big buns are from his hands.
9. Huang Huiming
Hunan cuisine master, green master - Huang Huiming
Green Master - Huang Huiming Green Culinary Ambassador, is currently the technical director of Deyue Hotel in Chenzhou, Hunan. The Shonan genre of new Hunan cuisine developed by him has gradually been recognized by the catering industry.
10. Luo Jixiang
Hunan cuisine master, "multi-faceted" master - Luo Jixiang
"Multi-faceted" master - Luo Jixiang, who is also a master, principal, and manager, is a well-deserved all-rounder in the Hunan Hunan cuisine industry.