Qinzhou District Rong Media Center, February 1 (Reporter Li Xin Gao Shifei) The eight bowls are one of the most representative delicacies in Tianshui and are the intangible cultural heritage projects of Qinzhou District. Today, let's get to know Zhang Bin, the inheritor of the "Eight Bowls" food brand, and see his entrepreneurial experience.
Zhang Bin is a villager in Dian town, Soapy Town, his grandfather is a well-known special food craftsman in The square ten miles, almost every household in the surrounding villages invited him to do the flowing water mat, Zhang Bin has followed his grandfather to make flowing water mat since he was a child, and gradually mastered the production process of the traditional flowing water mat in Tianshui.
"My grandfather did it and I watched, croquettes, followed by the hands and side dishes." Steaming bowls, fried tenderloin, steaming bowls, because when I was a child, my grandfather has always been making mats, so I have always loved Tianshui dishes and studied Tianshui dishes. Zhang Bin, the non-hereditary heir of the "Eight Bowls" in the hometown of Emperor Xi, said.
Zhang Bin, who likes to cook, during the period of going out to work, by chance, met the traditional cuisine state banquet master Wang Tianbao, Zhang Bin followed Master Wang Tianbao to learn the production process of various dishes systematically.
"I have always thought about creating my own, working for others can not show their martial arts, the boss of the part-time job does not give me a platform, does not give me a chance, I open my own, I am sure to give myself a chance." Zhang Bin, the non-hereditary heir of the eight bowls in the hometown of The Xi Emperor, said.
Zhang Bin, who returned from studying art, initially opened a noodle restaurant around the town of Soap, and the noodle restaurant launched some Tianshui dishes, and it was unexpected that there were more people who ate stir-fried vegetables than people who ate noodles. From this, Zhang Bin germinated the idea of opening a Tianshui restaurant. Later, Zhang Bin opened an eight-bowl restaurant in Menjiahe Village, a town in the suburb of Soap, specializing in Tianshui flowing water mats.
"The 'Eight Bowls' have been studied for three years, and this year is the fifth year. Ingredients, technical content must be there, a good dish must have a good ingredients, the ingredients are selected, absolutely the guests will recognize. Zhang Bin, the non-hereditary heir of the "Eight Bowls" in the hometown of Emperor Xi, said.
In Zhang Bin's view, among the "eight bowls" dishes, the one that can test the chef's skills the most is the sour and spicy tenderloin. In the back kitchen, Zhang Bin's apprentice Zhen Zhijun is making tenderloin embryos, and when he makes these dishes into semi-finished products, he will send them to the kitchen for stir-frying.
"The first thing to pay attention to is the oil temperature, the oil temperature is too high, it is on, the oil temperature should be stirred after it rises, you can't stir it, you have to fry it in place." It's fried and kneaded hard, and in seven or eight minutes it's ready to go. Zhen Zhijun, the chef of the "Eight Bowls" in The Hometown of Emperor Xi, said.
"Sitting at more than fifty tables a day, more than fifty tables must order tenderloin, let the customers have the final say, let my diners have the final say, they have the final say, can replace the four dishes of the "eight bowls" with four tenderloins, which shows that I have done it successfully. Zhang Bin, the non-hereditary heir of the "Eight Bowls" in the hometown of Emperor Xi, said.
The "eight bowls" of the Laotianshui people are a bowl of tenderloin, a bowl of braised pork, a bowl of tofu, a bowl of noodles, a bowl of chowder, a bowl of yellow braised chicken, a bowl of eight treasure sweet rice, and a bowl of vegetarian meat. To make every dish well, Zhang Bin believes that the control of ingredients is the key, and whether the taste is good or not is up to the diners.
"Every dish has the soul of each dish, its soul comes from the sauce of each dish, and the essence of the ingredients must be good." Zhang Bin, the non-hereditary heir of the eight bowls in the hometown of The Xi Emperor, said.
"It reminds me of the taste of sitting when I was a child, evoking childhood memories, good dishes, large amount of dishes, often we come every week to eat, people often can't queue up, but also have to make reservations in advance, the dish service is quite good." Citizen Wang Wenjun said.
"I'm also relatively close to here, I often come over, two or three times a week with my relatives and friends to eat, the dishes here are really good, like my favorite is the chowder loin, the tenderloin here is the best I've ever eaten." 」 Citizen Zhang Wenke said.
After more than ten years of hard work, the "Eight Bowls" have been recognized by guests from all over the world, from one store to seven branches. In 2020, Zhang Bin was named the inheritor of the "Eight Bowls" intangible cultural heritage project in Qinzhou District. He has won the "Silver Award" in the local specialties category of the 2020 Tianshui Tourism Merchants Creative Design Competition.
"The next step is for me to adjust to let people from abroad come and eat last time." Publicize all aspects of our Tianshui food culture, whether it is foreign tourists, local tourists, at least the local New Year without these two bowls can not go on, feel not hilarious, no New Year's taste. Foreign tourists at least eat a meal and go outside, saying that Tianshui this button bowl is good. Eight bowls in the hometown of The Xi Emperor, Zhang Bin, a non-hereditary heir, said. (Edited by Chen Jieyang)