2019 has forever been dusted in history, and 2020 is also a strong debut. Looking back, Mianyang village girl Li Ziqi food video dominates the network, and the high temperature continues to be unabated. This reminds me of another mianyang celebrity who once dominated the Chinese culinary world, and the first chef of Sichuan cuisine, Master Shi Zhengliang. Master Shi's unfortunate death also entered the fifth year. I remember that on September 8, 2016, the first anniversary of the death of Master Shi Zhengliang, at the "National High-end Forum on Shipai Sichuan Cuisine" held by Mianyang Zitong, scholars and experts about Sichuan cuisine proposed the concept of "Shipai Sichuan cuisine". In order to commemorate and commemorate a generation of Sichuan cuisine masters, Chinese cooking masters, Sichuan cuisine masters Shi Zhengliang. However, more than four years later, in the 1920s, "Shipai Sichuan cuisine" is still stuck in the "research" and it is difficult to dominate the Sichuan cuisine, and the reason for this is quite puzzling.
From the dictionary point of view, 'faction' refers to the meaning of genre, faction, style and so on. From a historical point of view, those who can be called 'factions' in the rivers and lakes and who can become 'factions' must be people or groups who are very powerful and powerful, have a wide range of influences, and have a considerable sense of responsibility. As far as catering is concerned, in the history of modern Sichuan cuisine for more than a hundred years, there are only a few who have become 'pie'. From the late Qing Dynasty and the beginning of the Ming Dynasty in 1861, the Great Kanto hero Guan Zhengxing created zhengxing garden, forming a major genre, and then taking the blu-ray jian as the core, inheriting and promoting the zhengxingyuan style, forming the Rongyuan genre, followed by the Jufengyuan school dominated by Li Jiuru, the Aunt Feast school formed by the Huang Jinlin cooking concept, and then the Yishi school with Luo Guorong as the core, and the Shaocheng school dominated by Zhang Huaijun, a Duobao Daoist.
Seminar on PaiChuan cuisine
In today's Sichuan cuisine industry, although the influence of the Rongyuan school is still very large, the only thing that can become a school of its own is the "Zhang Sect" led by Zhang Zhong, a giant of Sichuan cuisine and former head chef of the Chinese delegation of the United Nations. "Zhang's Gate, a school of its own, has the potential to influence the flavor of Rongcheng Sichuan cuisine."
Today, the establishment of the concept of 'Shipai Sichuan cuisine' is undoubtedly a major event with great influence and far-reaching significance in changing the traditional pattern of Sichuan cuisine. However, 'PaiChuan cuisine' is not just a concept. 'Shipai Sichuan cuisine' also needs to trace the roots, demonstrate the theoretical basis, historical origin, cooking ideas, and cooking concept of 'Shipai Sichuan cuisine', and then sort out and summarize the historical value, core spirit, cooking style, and literary and artistic connotation of 'Shipai Sichuan cuisine', so as to form a systematic and complete theoretical basis of 'Shipai Sichuan cuisine'. I think this is what we should think about and start at the moment.
Master Shi in the kitchen
The historical value of Pai Sichuan cuisine
Since the formation of modern Sichuan cuisine for more than a hundred years, experts and scholars have different opinions on the division of Sichuan cuisine genres, which are still ambiguous. However, most of them take the Yangtze River Basin as the main line, and are divided into the Shanghe Gang (Chuanxi), the Xiahe Gang (Chuandong), the Xiaohe Gang (Chuannan) and the Zinei Gang; geographically, there are the Chuanxi School dominated by Chengdu, the Chuandong School dominated by Chongqing, the Chuannan Faction dominated by Yibin and Luzhou, and the Yan gang school dominated by Neijiang and Zigong.
At this point, I am afraid that some people will ask questions, is it not a good 'Sichuan'? How can there be one less 'Chuan' alive? Indeed, from the modern Sichuan cuisine independent lineage, in the Sichuan cuisine genre pattern, Chuanbei has been inexplicably snubbed or even abandoned, the Sichuan cuisine industry has not yet given a conclusion or a reasonable statement. For half a century, Shi Zhengliang pursued this unremittingly, struggled unremittingly, and died after that. Nowadays, the amazing bright market of the concept of 'Shipai Sichuan cuisine' has broken the pattern of traditional Sichuan cuisine in one fell swoop, and it is bold and bold, and it is proud to announce the rise of the 'Sichuan North School' of Sichuan cuisine. This 'Northern Sichuan School', which includes Deyang, Jiangyou, Mianyang, Jiange and Guangyuan, is undoubtedly an important and wonderful addition to the history, culture, cooking skills and flavor characteristics of Sichuan cuisine. The 'Sichuan' of Sichuan cuisine is thus complete and flawless. This is where the historical value and significance of the concept of 'Shipai Sichuan cuisine' lie. Teacher Shi Jiuquan must feel very relieved, calm and safe. This is also the best memorial and remembrance of Sichuan cuisine people, Shi Pai disciples and Sichuan cuisine fans.
Pai Sichuan cuisine cooking competition
The core spirit of Speicher cuisine
Gao Bingyi, vice president of the China Cuisine Association and a master of Chinese cuisine in Lu cuisine, once said at a conference: "Master Shi is the leader of Chinese Sichuan cuisine today, he has noble cooking ethics, excellent cooking skills, outstanding culinary achievements, is a model of a generation of Chinese famous chefs, he is not only a communication ambassador in the journey of promoting Chinese culinary skills, but also a one of the few prolific writers in the Chinese culinary industry." This prestigious and prestigious food and beverage guru. Master Shi, who has been a chef for more than 50 years, has become a Sichuan cuisine master from a small handyman, and what Teacher Shi has shown is the craftsmanship spirit of a generation of masters, that is, both virtue and art, and both literature and art. In other words, he is not only skilled in cooking, unique in his craft, but also erudite and knowledgeable. The real-life history teacher likes to read history, culture, cooking, food books, newspapers and magazines, especially likes to read "Dream of the Red Chamber", Tang poems and Song Ci, likes to exchange and absorb, travel photography; he is proud of his no regrets from cooking, outstanding cooking achievements, respected cooking style, and amazing cooking skills. His motto is: Knowledge is boundless, learning is endless; those who have lofty ideals can accomplish things. This is the embodiment of his craftsmanship spirit.
Master of History in Teaching
If it is said that the spirit of the two bomb founders in his hometown who silently dedicated themselves to the strength and prosperity of the country inspired Shi Zhengliang, who was prosperous and prosperous, thus shaping his craftsman spirit. This spirit drove him to travel the world for decades, flying over the continent, crossing the desert, and crossing the ocean; he successively served as the head chef, executive chef, hotel manager, deputy general manager and other positions in hotels and star hotels in Chengdu, Xi'an, Urumqi, Jinan, Nanjing, Shanghai and other places. As well as the chef of Taiwan, Hong Kong, Macau and other hotels. He has also traveled to the Philippines, Switzerland, Sweden, the United States and other countries to cook or perform culinary skills. More than a dozen media such as China Business Daily and CCTV have repeatedly reported in depth on his superb performances and cooking ethics. The American "Today News" commented that he was "well-trained, highly skilled, and a rare culinary master." It is this wonderful display of the spirit of craftsmanship.
On April 20, 2006, the French International Chef King Gastronomy Association, representing the Highest Honor Association of International Professional Chefs, officially awarded Shi Zhengliang the honorary title of Honorary Chairman of the International Chef King Cuisine Association and the Master of International Culinary Arts in Mianyang, and awarded the French Order of Gastronomy. Shi Zhengliang became the first Chinese culinary master in Sichuan to receive this honor, a master of Sichuan cuisine.
Chinese celebrity chef Shi Zhengliang
The cooking style of Paichuan cuisine
Shi Zhengliang's nearly 50 years of culinary practice have developed a solid and profound and skillful cooking skill, he is proficient in Sichuan cuisine, bypassing Lusu Guangdong, Fujian, Huixiang and court cuisine and Western cuisine. In particular, he is good at dun furnaces and mountain treasures and seafood, river fresh, beans, Taoist, Buddhist imitation meat and vegetarian dishes, and has a variety of culinary skills. Thus forming a set of folk home cooking, nine bowls of the countryside, restaurant dishes, theme banquet dishes, court cuisine and Western cuisine as one, east-west integration, north-south penetration, Hainan Baichuan, eclectic, eclectic, integrated innovative cooking style. Over the past few decades, on the basis of inheriting traditional Sichuan cuisine, Mr. Shi has been eclectic and innovative, and has launched hundreds of new dishes and craft dishes. Such as "fish fragrant shrimp balls", "hot spring silkworm belly", "tomato sauce camellia fish", "Emei squirrel fish" and "Taibai poetry wine banquet", etc.; the first launch in the country "Chinese Wenchang Banquet", "Orange Root Health Feast", "Pastoral Hundred Chicken Feast", etc., are regarded as classics, forming a new School of Sichuan cuisine "Shipai cooking style".
In 1997, the author had the privilege of witnessing it in Mianyang and tasting Master Shi's cooking style. He took matters into his own hands and demonstrated to me the traditional craftsmanship of the traditional dish Zi Tong bowl and the historical dish Geshan Hachijin meat. The finished product of the inlaid bowl is graceful and plump, just like everyone's boudoir, the soup is fragrant and delicious, the food is rich and nourishing, the taste is beautiful and refreshing, the local flavor is strong, and between the tastes, it is quite possible to feel its fragrance and elegant charm that is not owned by the world. Eight arrays of meat are said to be a delicacy for the local people to comfort Zhuge Liang. This kitchen knife is exquisite, the method is exquisite, the talent is bright and bright, the atmosphere is awe-inspiring, and everyone is stylish, showing the skillful cooking skills and dashing cooking style of a master chef.
Master Shi's work Tianfu Family Portrait
There is also a "eight golden lion head", which feels like the meatballs that are usually eaten, but Shi Zhengliang has his explanation, which is actually a portrayal of the eight local landscapes. "Don't underestimate these dishes, I studied Wenchang culture for more than 20 years to design today's dishes and come up with the names of these dishes." Shi Zhengliang said. "The dish 'Yazi steamed chicken' comes from the local legend of 'crappy mat' and 'field mat'. Legend has it that at that time, the locals had to meet twice a month, and everyone put the rest of the money together to eat, of which pork, beef and other 'big five meats and small five meats' could not be eaten, so he made this 'chicken dish' that did not include 'fasting'. The poet loves to say that "kung fu is outside the poem", but Master Shi said: The kung fu of the famous chef is outside the knife and spoon. Knife skills and seasoning are only the basic skills of the chef, and making dishes like poems, books, and paintings show their artistic interest should be the work of famous chefs. Designing and creating new connotative dishes and banquets, inheriting the thousand-year-old food culture, although it is a small art of cooking, it does contain a big "Tao". Born in Zitong, Mianyang, Shi Zhengliang not only has a real understanding of the profound Taoist ideas contained in the Great Temple of Qiqu Mountain, but also has an extraordinary understanding of the way of cooking, which has formed the cooking method and style of Shipai Sichuan cuisine.
One of the teachers of Shi, Pin Guanyan
The cultural connotation of Shipai Sichuan cuisine
However, it was this person who only read the fourth grade of primary school, but in the future unexpectedly became a culinary master with both virtue and art, literature and art, and fruitful writings. Teacher Shi's lifelong pursuit of food culture and culinary art, so that once he has a broad knowledge and rich experience, his cooking skills, cooking style, thoughts, and thinking will be like a tiger, reaching the highest realm of the sky and the birds flying, the sea and the fish leaping, and his life has thus undergone qualitative changes.
Master Shi once said passionately: "Cooking is science, cuisine is art, third-rate diet is a dish, second-rate diet is a brand, and first-class food is culture." Shi Zhengliang believes that today, in addition to the original function of the stomach, the diet contains more cultural connotations, which can provide more spiritual enjoyment for eaters. According to the needs of the market, the catering industry must pay attention to quality and taste while adding more cultural and fashion elements.
Mentorship
Although he was high and far-sighted and famous, Shi Zhengliang himself was not satisfied, nor did he stop his pursuit. In order to further broaden his horizons, he consciously wandered the rivers and lakes, made more friends with peers of different cuisines, learned the culinary skills of many families and "walked and traveled" in the land of China. He said: "Most of the literati and inkers in ancient times had the experience of studying and traveling, such as Li Bai, Dongpo, Du Fu, Lu You, etc., who traveled through famous mountains and rivers and footprints all over the land of China before they wrote classic poems that have been passed down through the ages. Yuan Ming, a famous foodie in the Qing Dynasty, learned about and collected a wealth of first-hand information through 'walking and studying', leaving behind the "Suiyuan Food List", a masterpiece of the Chinese culinary world, for posterity. ”
One of the things that Shi Zhengliang often said to his disciples was, "Cooking is making culture." It's a unique realm to make simple, practical, and culturally flavorful dishes. This is Shi Zhengliang's consistent culinary philosophy. Shi Zhengliang also said: "An excellent chef must first understand the dishes, have hands-on ability, and have certain knowledge to support food culture in art, business management, art and other aspects."
"It is not easy to express the soul of Sichuan cuisine, such as going abroad to perform Sichuan cuisine, in fact, it is a display of art, in the face of many journalists, experts, citizens, if there is no certain cultural recuperation, without several lectures from the kitchen to the hall, it is impossible to show the soul of Sichuan cuisine, rather than saying that you are performing Sichuan cuisine, it is better to say that you are showing your life." He warned his disciples in a serious tone: "Chefs must use their free time to read a lot of books, nutrition, traditional Chinese medicine, pharmacology, art, botany, culinary principles, etc. are all indispensable knowledge, and the art is endless."
Teacher Shi's Hibiscus Chicken Slices
The International Chef Emperor Cuisine Association commented that Master Shi Zhengliang is a famous Master of Sichuan cuisine in China, not only has exquisite cooking skills and penetrates Chinese and Western cuisine, but more rarely, he has a deep cultivation of traditional Chinese culture, noble cooking ethics, tireless teaching, peach and plum all over the world, and the "Shipai Cooking Style" founded by him enjoys a very high reputation in the Chinese culinary circle. This forms the spiritual value of 'Shi Pai Sichuan cuisine', and it is also the core connotation that future generations should inherit and promote.
More than 60 years of life, more than 50 years of experience in cooking, going south and north, wandering the rivers and lakes, the heart is boundless, the dream is boundless. Uncle Shi's fierce enthusiasm for Sichuan cuisine and Chinese cooking, as well as his persistent pursuit of food culture and culinary skills, have made him the pioneer and founder of the 'Northern Sichuan School' of Chinese Sichuan cuisine, and a big country craftsman worthy of eternal remembrance and remembrance by future generations.
Although Master Shi Zhengliang went west by Crane, his disciple Tao Li Mantian, especially in northern Sichuan, can be said to be a hundred responses. What is particularly gratifying is that lanminglu, a proud disciple of his proud disciple, the young and powerful Sichuan cuisine master, has been obliged to take on the heavy responsibility of inheriting and promoting "Shipai Sichuan cuisine", and he is also active on the international stage like Shi Zhengliang before his death, shuttling around the world, spreading Sichuan cuisine skills and promoting Chinese culinary culture. Become a new generation of Sichuan cuisine masters who are concerned and appreciated by the world culinary circles and the gastronomic circles.
Teacher Shi was only proud of his protégé Lan Ming Road
Sichuan Cuisine Culture Scholar Deputy Editor-in-Chief of the Editorial Board of Sichuan Province Chronicle Sichuan Cuisine Old Stubborn Family Professor Tang Consultant "A Hundred Years of Sichuan Cuisine Legend", "The History of Sichuan Cuisine on the Roadside", "Three Hundred Years of Spicy Hemp Temptation" Author Original · Jianghu Gluttony East 2019.12.30 Chengdu