With the development of the times, many traditional famous dishes have been improved by modern chefs and put back on the table, making a classic dish into a popular dish. This is not a critique of tradition, but a continuation and improvement of traditional culture. With the pursuit of healthy food, many meat dishes are cold, and this dish has been passed down because of the classic, and it has become fashionable because of the change.
<h1 class="pgc-h-arrow-right" data-track="53" > allusion</h1>
This dish is a well-known combination of Chinese and Western improvement, Heze peony has a long history, Heze folk customs, every March is the peony blossom season, many foreign tourists also admire to watch, Australian lobster, produced in North America, after air transport to China, "national color Tianxiang" on the basis of the original improvement and innovation and name, strict selection of ingredients, exquisite ingredients, fine production. The finished product is bright in color, delicious and tender, and the nutrient content is extremely high.
<h1 class="pgc-h-arrow-right" data-track="56" > dish name: State Banquet National Color Tianxiang</h1>
Cuisine: Innovative Lu cuisine
Main ingredients: 1500 yuan for a piece of Aolong
Accessories: 200 g of flour, 100 g of carrots, 200 g of rapeseed, 250 g of spinach, 500 g of corn starch
Seasoning: 0.3 g salt, 0.3 g MSG, 0.2 g chicken powder, 0.2 g pepper powder
Preparation Method:
1, Aolong cleaning treatment, and then put the shrimp head, shrimp tail shell into boiling water to boil, cook the soup for later
2: Cut the shrimp tail into small pieces of sticky corn starch, and use a knife to slice the water and set aside
3: Use spinach juice and dough to make peony flowers
4: Mix the lobster soup and put it in a bowl
5: Put the shrimp slices and noodles into a bowl and stir-fry the shrimp slices in the middle.
Taste: salty and delicious, fragrant and delicious, soft and smooth.
<h1 class="pgc-h-arrow-right" data-track="64" > sharer of this dish: Wang Juncai, a mentor of Chinese food culture inheritance</h1>
State Banquet Master, Chinese Food Culture Inheritance Mentor, Chinese Food Culture Inheritor, Director of Heze Inheritance Studio of Chinese Food Culture Research Association, Inheritor of Chinese Catering Culture, Chief Technician of Qilu City, Chief Technician of Heze City, National Evaluator, Master of Chinese Lu Cuisine, Top Cooking Master of China, Grandmaster of Chinese Cuisine, Honorary Chairman of Celebrity Chef Committee of China Cuisine Association, Associate Researcher of Qilu Food and Beverage Research Institute of Shandong Province, Qilu Dietary Nutritionist, Qilu Catering Industry Master, Shandong Culinary Craftsman, Vice President of Heze Hotel Industry Association Director of Shandong Culinary Association
Representative dishes of Lu cuisine: sweet and sour fish, nine-turn large intestine, a pint of tofu, roasted sea cucumber with green onion, white grilled four treasures, fried double crisp, chicken bun, braised prawns in oil, grilled abalone, soft roasted milk sheep, Shiqian Baoxiao chicken, Wusong beef, Sun Erniang ren meat buns
Biography:
Heze Government Guest House in 1986
1991 Heze Agricultural Bank Guest House
1994 Shanghai Shandong Restaurant
1996 Jinan Bank of China Hotel
Puyang Oilfield Hotel in 1998
Seda Grand Hotel 2008
2015 Departure Star Hotel
2016 in Shengyuan Hotel Co., Ltd
Since 2017, he has been giving a state banquet in Beijing
Chief technician of Heze in 2018
In 2019, he was awarded the Chinese Master of Cooking
In 2019, he was awarded the Chinese Famous Chef
2020 Organizing Committee of China Catering Conference (Judge)
2020 Heze Hotel Industry Association Vice Presidents Meeting
In 2020, he was awarded the Chinese Lu Cuisine Cooking Grandmaster
2020 Shandong Provincial First-class Nutritionist
In 2020, he was awarded the title of Chief Technician of Qilu
The 2020 Chinese Food Culture Research Association spreads the messenger
In 2021, he joined the inheritors of Chinese catering culture
2021 Chinese Food Culture Research Association Spread Messenger
In 2021, he appointed the director of the Chinese Food Culture Heze Inheritance Studio
2021 Chinese Food Culture Heze Inheritance Studio Inheritance Mentor