The Paper's senior reporter Zou Juan
Shanghai food evaluation, why can the big black ginseng see the "true chapter"? Looking at the infestive steak, why not get into the eyes of the expert review?
On October 28th, a blind food review of "World Ingredients and Taste of Shanghai" was held at the Shanghai Exhibition Center under the guidance of the Shanghai Municipal Commission of Commerce, sponsored by the Shanghai Catering and Culinary Industry Association and the Shanghai Business Information Center.
Blind evaluation of the display of dishes The pictures in this article are provided by the organizer
This competition aims to establish the standard of shanghai cuisine today. Once a year, the blind evaluation is not limited to a certain cuisine, but pays more attention to the fusion of ingredients and taste, and the chef's creative concept. So far, the competition has been held for four sessions, and more than 300 "Shanghai Taste" restaurants have been launched. All restaurants are in the middle and high-end, and during the epidemic period, none of them have closed their stores, and even more than half have upgraded their stores.
The organizer revealed that the 7 judges of the blind evaluation of food are all well-known chefs in Shanghai. All dishes are numbered and have no shop name.
At the blind evaluation site, a pigeon egg shrimp seed large black ginseng was unanimously praised by the judges. Ren Defeng, the chef of Shanghai World Hotel and the non-hereditary heir of this gang of dishes, has created classics such as "raw stir-fried turtle", "crab meat stew", "white jade zenith soup", and the most skilled is "shrimp seed large black ginseng", known as "black ginseng king".
When the dish was presented, Ren Defeng picked up the chopsticks and poked his flesh. "It's about looking at its elasticity, and its maturity." Ren Defeng told the surging news (www.thepaper.cn) reporter: "The really good black ginseng is growing up in the deep sea, and it will take at least three or five years to go public. In order to shorten its time to market, it is mostly placed in the coastal area of Fujian for breeding, with high water temperature and fast growth, and correspondingly, the meat quality will be greatly reduced. In addition, the side dishes and hooks are not in place, and they are also very exquisite. ”
According to the statistics of Shanghai Business Information Center, since 2018, Shanghai Taste has accumulated more than 300 restaurants on the list, which has become a "weather vane" for the development of Shanghai catering. After the epidemic, not only 0 stores have been closed, but more than 50% of restaurants are upgrading or planning to open stores, and the business conditions in the first three quarters of this year have shown steady growth.
According to data from the Shanghai Municipal Commission of Commerce, in the first half of this year, Shanghai's first store economy also continued to lead the country, with 513 newly opened stores, of which 325 were first stores in the catering industry, accounting for more than 60% of the total, an increase of 70% year-on-year. At the scene, Shanghai's first Peruvian restaurant, COLCA Peru Spanish Restaurant, with traditional Peruvian flavor, integrated modern Western cooking techniques, and selected imported airborne ingredients and raw materials, allowing guests to taste the pure Peruvian flavor. Si Lan Wuyi opened his first store at Sinan Mansion and launched the spicy chicken Boston lobster at the competition. In the blind evaluation session, this fusion dish was also unanimously praised.
Editor-in-Charge: Gao Wen
Proofreader: Ding Xiao