Hubei released the first batch of 21 "Chu Cuisine Standards" Photo by Liang Ting
Wuhan, December 3 (Reporter Liang Ting) The third Chu Cuisine Food Expo was held in Wuhan on the 3rd, and at the Chu Cuisine Industry Development Conference on the same day, the first batch of 21 "Chu Cuisine Standards" in Hubei were officially released.
Hubei Province launched the compilation of the Chu Cuisine Standard in 2018. The "Chu Cuisine Standard" was proposed and centralized by the Department of Commerce of Hubei Province, and jointly compiled by Huazhong Agricultural University, Lu Yongliang Skill Master Studio and Hubei Cooking Hotel Industry Association, and approved by Hubei Cooking Hotel Industry Association for promulgation and implementation.
The first batch of "Chu Cuisine Standards" released this time select classic dishes with local characteristics in Hubei and are popular with the public, taking into account different regions and different types of dishes, reflecting the Chu cuisine culture of different flavor genres.
Chu cuisine famous dish Panlong dish Liang Ting photo
It is reported that the first batch of 21 Chu dishes that issued the "Chu Cuisine Standard" are: steamed Wuchang fish, Jingsha turtle, Qianjiang oil braised crayfish, Qiuyang three steaming, Zhongxiang panlong dish, Huangzhou Dongpo meat, braised catfish, pork root soup, bacon stir-fried vegetables, oil braised mushrooms, Guizhou Bay fish rounds, Honghu duck braised lotus root, yellow braised rounds, fragrant fried squid, white cauliflower button meat, chicken mushroom pen frame fish belly, braised fish bridge, Luotian chestnut roasted chicken, Xiangyang tangled hooves, clay pot chicken soup, Enshi Kang potatoes, most of which are the signature dishes that Hubei people are familiar with.
The "Chu Cuisine Standard" has made corresponding specifications from the key points of each link from material selection, processing to finished product quality. It stipulates the requirements for the main raw materials and accessories, production process, sensory, hygiene, production temperature and time of 21 Chu dishes, and provides producers and consumers with raw material formulas, flavor ingredients, nutritional ingredients, and dish pictures as informative appendices.
Hubei cuisine was called Chu cuisine in ancient times, also known as "Ecai", which has a history of more than 2,000 years. Hubei completed and opened the first Chu cuisine museum to the public in 2017. In 2018, the plan of "building a trillion Chu vegetable industry" was proposed. The "Chinese Chu Cuisine Dictionary" compiled by Chu cuisine experts was officially published in 2019.
Fu Chenglong, president of the China Cuisine Association, said that Hubei cuisine has long been among the top ten cuisines in China, especially in the mid-1990s, when the comprehensive aircraft carrier catering format created in Wuhan was well-known throughout the country. In recent years, Hubei has created a city food business card with Chu cuisine, and the release and promotion of the Chu Cuisine Standard is conducive to standardizing the production and operation of Chu cuisine, so that the production of Chu cuisine has rules to follow, and the quality and safety of Chu cuisine are more secure. (End)
Source: China News Network