Liu Decheng, the second-generation skill of the Chinese time-honored "Guo Tangyuan" and the famous snack and dining master of Chengdu, accepted the third generation of disciples
On June 22, Liu Decheng, the second generation of Chinese time-honored "Guo Tangyuan" and the famous snack and catering master of Chengdu, was 71 years old, and many other industry guests witnessed this historical moment together, marking that the traditional skills of "Guo Tangyuan" have ushered in a new historical opportunity in the protection and inheritance of traditional skills, and are about to step onto a new height.
Chengdu's famous snack - Guo Tangyuan
According to reports, "Guo Tangyuan" was founded by Guo Yongfa of Zhongjiang County, Sichuan Province, which began at the end of the Qing Dynasty, at first the tangyuan was named "Rolling Goods Tangyuan", with glutinous rice flour evenly spread in the dustpan, put in small pieces of brown sugar as the filling, to shake the dustpan to make the brown sugar roll sticky powder, while shaking while sprinkling water, until the brown sugar wrapped in a layer of glutinous rice flour, the shape becomes round is the tangyuan. After Being carefully improved by Guo Yongfa into hanging pulp powder to process, its filling is delicate and exquisite, the taste is novel, especially the "washing sand" is the most popular, so that Guo Yongfa's tangyuan burden business is booming, one morning and one night two pairs of burdens in Chengdu North Gate Bridge along the street to sell, has been far from meeting the needs of the majority of diners, so he opened a shop near the North Gate Fire Temple to operate tangyuan, people send Ya number "Guo Tangyuan".
In the 1960s, Liu Shaoqi and Zhu De inspected Chengdu and praised Guo Tangyuan after tasting it, and in Chengdu's beverage industry has always been known as "Nan Lai Bei Guo", in 1992, the Chengdu Municipal People's Government awarded Guo Tangyuan the title of "Chengdu Famous Snack"; in 1995, the Ministry of Domestic Trade awarded him the first batch of "Chinese Time-honored Brands".
Guo Tangyuan is the third generation of Guo Jun
Guo Jun, a special third-level chef who has been engaged in catering for many years and is obsessed with the research and inheritance of traditional Chinese dining culture, told reporters at the scene: "As a famous snack in old Chengdu, Guo Tangyuan has an outstanding reputation. Five years ago, I was in the Kuanzhai Alley shop, a chance to contact Guo Tangyuan, a Chinese time-honored product, quite famous in Chengdu, because of my own surname Guo, I feel that I have a good fate with it; two years ago, through friends in the catering industry finally met my master, listened to him tell a lot of Guo Tangyuan's story and technical things, let me have a strong interest in it, firm confidence in the teacher; last year my master finally agreed to my request, I vow to better integrate new concepts and new ideas to reproduce the vitality of traditional famous snacks on the basis of inheriting the traditional famous snack skills, and at the same time, combine the promotion of tradition with innovation, enrich the varieties on the basis of maintaining the original taste of traditional fillings such as washing sand fillings, launch new products such as flower fillings and fruit fillings, carry forward the old Chengdu snack culture, and dedicate Chengdu's delicious old-fashioned foods to friends from all over the world with a new look. ”
The 71-year-old Master Liu Decheng is a disciple of Guo Yongfa, the founder of Guo Tangyuan
It is understood that the 71-year-old master Liu Decheng entered the catering industry at the age of 15, and is now a special second-level chef of national Sichuan cuisine snacks, who has been working as a manager in Chengdu Guo Tangyuan store in his early years, and is also a disciple of Guo Yongfa, the founder of Guo Tangyuan, and enjoys a high reputation in the catering industry. At the ceremony, Master Liu Decheng personally handed over to Guo Jun the Guo Tangyuan techniques and other famous snack production secrets that he had recorded and sorted out, and encouraged him to live up to the expectations of the public and contribute to the inheritance of famous snack skills and the promotion of traditional catering culture. The ceremony ended in a festive atmosphere.