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In April, the grass grows and the warbler flies. In this season of spring, "Chinese Cooking" unveils a colorful creative space with a feast of spring. In addition to the taste of spring, the master trend of the taste tour started, the surprise reunion with exotic flavors spanning ten years, and the concept of the modern chef's menu design framework...... They are leading us to open our eyes, open doors and windows, and gain inexhaustible creative power in the continuous departure and retrospection.
Beginning with spring, everything is new. Open this issue of "Chinese Cooking", are you ready?
Chinese Cuisine, April 2024
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Chun-sheng
The soul of food lies in the terroir, and freshness has always been an important secret for chefs. The continent is vast, the temperature and climate of the north and south regions are very different, and the products are also extremely rich, which makes people can amplify their preferences in the choice of spring ingredients, so that spring vegetables have a great creative space in addition to the strong local color.
In this issue, we focus on spring vegetables, all the way along the bright spring light, lingering in the mountains, forests, lakes and seas. Peach blossoms, spring bamboo shoots, saury fish, cream crab, fresh and spiritual, the chefs start from these representative ingredients, dishes and customs of spring, extend the tradition to the modern era, with the support of creativity and techniques, interpret the endless imagination of the harmonious spring.
The spring grass is green every year, and this season's spring feast is opened.
focus
Taste tour of the road, Cantonese fresh voice
What impact does the flow of the times have on the catering people? What challenges have they posed to the catering people? What are the characteristics of the new cuisine that are very different from the previous ones, and what kind of development trends will they present in the future? What kind of sparks will the culinary art of the harmony of the five flavors collide with this era...... In this spring, questions about the trend direction of the catering industry are placed in front of Chinese culinary masters in many cuisines across the country.
The China Cuisine Association, Unilever Food Planning and Chinese Cuisine magazine have joined hands to lead us through in-depth interviews to explore the changes in food and beverage trends from the perspective of one place and one cuisine, and appreciate the masters' perspectives based on skills, inheritance and taste.
At the first stop, we started from "Cantonese cuisine".
On the Tao
Good Dish Design:
Build the frame first and then swing freely
For the chef, his dish is a window into his observation. One of the most recognizable features of modern menu design is that it presents multiple factors on the basis of satisfying the tastes of diners, which requires chefs to integrate their personal feelings about the world in the context of culture, era and region. In the process of designing dishes based on personal experience and concepts, chefs have also created their own IP.
Li Junjie used to work at Coda, a top restaurant in Melbourne, Australia, and worked with legendary British chef Albert Roux, among others. During his time in Jingting, Shanghai, his Sichuan-style creative cuisine with "10 kinds of chili peppers, 10 dishes" set off a boom in the Shanghai catering industry. There is no definite way to cook, but once you have built a framework, you can run freely - this is the dish design idea that Li Junjie wants to share with us.
Global Food
Back in Florence
When people talk about the past, they usually put time on the scale, and "ten years" is the most commonly used period. A generation, a generation, when looking back after such a long time, there will always be some feelings about change.
Ten years ago, our author spent what she described as the most carefree 14 months of her life in Florence, Italy, and this time of undistracted time to fulfill her dream of a female chef has always shone in her memory. Ten years later, when she stepped into the city again, it was a pity that she did not become a female chef, but when she found that the people and flavors in her memory had not faded at all, she still had endless joy.
Ten years have passed, let us follow her into Florence and reunite with the food and dreams in our memories.
Editor-in-charge | Shi Yexin
Proofreading | Yutsu
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