Leaders of Beijing Municipal Bureau of Commerce and Beijing Municipal Culinary Association presented awards to Quanjude chefs
China News Network, September 2, 2019 A few days ago, the third China Beijing Cuisine Food and Culture Festival with the theme of "Visiting the World Garden, Visiting Beijing, tasting Beijing Cuisine" was held in Beijing. According to reports, the event takes "skill inheritance, brand promotion, and international exchanges" as the guiding ideology, and fully demonstrates the brand charm and cultural connotation of Beijing's catering industry through activities such as Beijing famous restaurants, famous chefs, famous dishes promotion, Beijing cuisine skill display and audience interactive experience.
It is reported that the opening ceremony and a series of Beijing cuisine promotion activities were held on the day of the event, and the scene showed the Quanjude noodle skills, the knife craftsmanship skills of the non-genetic inheritors of Donglaishun, the "three non-sticks" skills of Tongheju, the cooking skills of a non-hereditary heir, etc., as well as Wangshun Pavilion, Lao She Tea House, Huajia Yiyuan, Jinfeng Catering, etc. have been successively displayed to domestic and foreign tourists.
Quanjude classic dish - peacock duck palm
It is worth noting that the promotion and tasting of Chinese Beijing cuisine held at the World Garden Pushen Hotel on the afternoon of the 30th became the highlight of the event. It is understood that the tasting meeting is mainly composed of the chef team composed of the culinary masters of Quanjude Group to provide guests with state-level cooking services. The design of the banquet theme dining table combines the overall style of the World Garden Club, and strives to be dignified, elegant, natural and harmonious, and gradually enter a better state. The dim sum category has fruit and vegetable noodles, which is the skill of the Quanjude noodle master, symbolizing the beautiful meaning of golden autumn and fruitfulness; the court feast is the most representative imperial dim sum and gourmet utensils of the Fangshan Restaurant, showing the perfect combination of tradition and modernity. Cold dishes are composed of quanjude classic dishes, such as peacock duck palm, maple leaf duck liver, grape venison, Fu yan homecoming, Jingshi subset, exquisite knife workmanship, shape out of the mind, can be described as a visual and taste a beautiful enjoyment. Hot dishes for the whole Jude hanging oven roast duck, its production technology is a national intangible cultural heritage, praised by the media as the first to eat in China; and such as the four treasures of clear soup, is the fine soup dish of Quanjude, the soup must have old hens and ducks, after 7-8 hours of boiling soup, sweeping soup and hanging soup, to achieve the best taste of fresh, fragrant, mellow and clear; crispy five silk tube, is the traditional classic dish of Fengzeyuan Hotel, five silks that is cucumber silk, winter shoot silk, apricot abalone mushroom shredded, shiitake mushroom fine, dried bees, fine process, salty and crispy taste Yushan caught fried shrimp, is one of the four major stir-fried classic court dishes of Fangshan Restaurant, this dish is golden in color, transparent in hanging juice, crisp in the mouth, sour and sweet in taste, salty and fresh. Various dishes highlight the characteristics of Beijing cuisine such as fine selection, fine workmanship, fine serving utensils and fine service. If you use two words to summarize the core of Beijing cuisine, it is inclusive and exquisite.
Fruit and vegetable noodles made by Master Zhang Jingyu of Quanjude
According to YunCheng, president of the Beijing Cuisine Association, Beijing cuisine famous restaurants and Beijing snacks are welcomed by consumers of different classes and ages, and have also become an important part of Beijing's culture, representing the charm of the capital Beijing. The holding of the China Beijing Cuisine Food culture festival is to create the "Chinese Beijing cuisine" brand through in-depth excavation, collation, publicity and promotion of Beijing cuisine food culture, promote the improvement of the quality of catering in the capital, further prosper the capital catering consumer market, and improve the sense of happiness and gain of consumers. Taking the World Garden Festival as the stage, the food festival strives to bring Chinese Beijing cuisine into the World Garden Association, spread the Beijing flavor culture to all countries and regions, jointly experience the wonderful life of "visiting the World Garden, visiting the Capital, tasting Beijing cuisine", and jointly cooking a delicious feast of "Chinese Beijing cuisine, global sharing".
It is reported that in addition to the on-site activities of the World Garden Association, the next Chinese Beijing Cuisine Promotion Month will span the Mid-Autumn Festival and National Day and will last until October 10. At that time, there will be more than 3,000 corporate stores, more than 10 popular business districts online and offline linkage, to carry out multiple discounts, with food as the medium, through beautiful scenery, delicious, as well as beautiful smiles and warm services, to provide consumers with a wealth of Beijing cuisine, for the quality improvement of Beijing's catering industry and consumption promotion to build a platform, to show the people of the world the profound and infinite charm of Chinese culture, to promote cultural exchanges and integration of various countries.