These Huaiyang cuisine products "Spring Color Can Eat" help Yangzhou apply for the World Capital of Gastronomy

How to make Huaiyang cuisine develop in the inheritance? How to let the talent echelon be undertaken? Yesterday, the Huaiyang Cuisine High-end Talent Training and New Product Development Seminar sponsored by the Municipal Culinary and Catering Industry Association was held at Jiangdu Evergreen International Hotel. Huaiyang cuisine master Xue Quansheng led dozens of apprentices to cook 3 tables of spring feast dishes on the spot for display. They make the best use of their materials, inherit the old, innovate and do not forget the original, with different ingredients, cooking techniques and combinations, etc., to interpret the "Huaiyang flavor" that conforms to the eating habits of contemporary people, caters to the current mass consumer market and the characteristics of spring season.

Innovative cuisine

"Lion's head" is filled with soup, which can be sucked with a straw

"There is soup in the middle of the lion's head, which can be sucked with a straw, just like eating a soup bun." At yesterday's seminar site, a seemingly ordinary but clean "lion's head" amazed everyone. This dish is called "crab powder soup catfish lion", which is a typical example of Huaiyang cuisine innovation.

"In March and April, the catfish is fattened, and using it as a raw material instead of pork can reduce the greasy feeling of the lion's head. In addition, with the shape of a lion's head and the way it is cooked, the clear soup is stewed, delicious and fresh, and melts in the mouth. Xue Quansheng said that what is valuable is that this set of dishes is also innovated on the basis of inheritance, and it is ingenious to pour soup in the catfish lion to make people eat new ideas.

Spring is the most delicious season for puffer fish meat, how to make this ingredient innovative? At the scene, a dish called "cumin roast puffer fish" attracted everyone's attention. Huaiyang food master Wang Zhen said in his comment on this dish that the practice of puffer fish is common in white juice and braised braised, and this dish has changed its routine to use roasted cooking, which is tender on the outside and tender on the inside, without losing the deliciousness of puffer fish meat.

"The three-table banquet is divided into spring boutique banquet, Huaiyang cuisine traditional banquet and spring river fresh banquet, most of which are made of common ingredients on the people's table, and are also ingredients with a high order rate in the public consumption of spring catering." Xue Quansheng said that through the apprentices' innovation of dishes, the new Huaiyang dishes with full color and fragrance meet the consumer group's quality needs for a better life. At the same time, the refined cooking of ordinary ingredients also conveys the exquisite and green Huaiyang cuisine cooking concept.

Famous dishes reappear

Famous dish knife fish soup brine noodles, back to the table

As one of the four major cuisines in China, Huaiyang cuisine has more than 1,000 traditional dishes during the heyday of the Ming and Qing dynasties. At yesterday's event site, some historical dishes reappeared on the table.

"This dish is called 'knife fish soup brine noodles', and it is one of the top ten famous dishes in Yangzhou." Xue Quansheng's apprentice and cooking master Cheng Fayin is the master of this dish, he told reporters that to make this dish, it is necessary to stew a wide soup with the head of the knife fish and the tail of the fish with chicken soup and bone soup. In addition, the brine surface is knife-sharpened. "Yangzhou's ancient top ten famous dishes, people only know that boiled dried silk, vinegar boiled mandarin fish, clear soup big wu, wild duck vegetable rice, such as knife fish soup and noodles, are gradually being forgotten." Cheng Fayin said that this time to present this dish, but also hope to let its practice continue.

"We can't let what our ancestors left us lose." Xue Quansheng said that the production skills of some traditional Huaiyang dishes are very cumbersome, which can better reflect the basic skills of a chef. The restoration of some traditional Huaiyang dishes is also the hope that young chefs can calm down and learn, improve their skills at the same time, and better pass on Huaiyang cuisine.

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Helps Yangzhou

Apply to the World Capital of Gastronomy

The reporter learned that in order to do a good job in this spring banquet dish display activity, the Xue family class team led by Master Xue Quansheng prepared for more than two months.

Ni Xihong, president of the Municipal Culinary Catering Industry Association, said that the inheritance of Huaiyang cuisine is inseparable from innovation. Holding such an event allows chefs to discover dishes that are more in line with the tastes of the people according to the needs of the market and the characteristics of the season. At the same time, the production and display of exhibits is also a process of learning and communication, and the dishes made by the chefs can be commented on the spot by the chefs and other Huaiyang cuisine masters, which can allow them to understand their shortcomings in time and better improve their skills.

"Let more Huaiyang cuisine talents emerge, so that more fine products can be displayed." Ni Xihong said that he hopes to use this activity to help Yangzhou apply for the World Capital of Gastronomy.

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