(On October 31, at the scene of the "East China Classic Hunan Cuisine Exhibition", the public was watching a variety of exquisite Hunan dishes.) On the same day, the 16th China Hunan Cuisine Food and Culture Festival continued in Shanghai, and the Hunan Cuisine Industry Development Summit Forum, the Award Ceremony and Tasting Dinner, and the Classic Hunan Cuisine Exhibition and Evaluation in East China continued to be popular. Hunan Daily all-media reporter Fu Cong photo)
Yang Xingdong
The "Small Dictionary of Chinese Customs" says, "Hunan cuisine, also known as 'Hunan cuisine', a general term for Hunan local flavor dishes, is popular in Hunan and large and medium-sized cities across the country. "Connecting Hunan cuisine with Shanghai, some people may say, don't touch the edge." However, this weekend, at the 16th China Hunan Cuisine And Culture Festival, many Shanghainese with Wu Nong's soft language fell in love with spicy Hunan cuisine. Many classic Hunan dishes such as small stir-fried yellow beef and Xiangxi overlord frog were cooked on the spot, and they were snatched up by the citizens who had been waiting for a long time just after being served on the table. There are statistics on the reality, at present, there are more than 5,000 Hunan restaurants in Shanghai, and the number of them and the proportion of the market are beyond the imagination of many people.
In fact, Hunan cuisine has a long history of entering Shanghai Beach. In the early years of the Republic of China, Xiang cuisine restaurants have taken the lead in shanghai beach appearances, on June 9, 1914, Shanghai "Times" published a communication cloud: "Recently, Shanghai has Fujian restaurants, Sichuan restaurants, Hunan cuisine restaurants, and there are some restaurants in several provinces..." In 1946, the 29th issue of Shanghai "Haitao" magazine published the article "Xiang Cuisine": "In addition to Sichuan cuisine, you may wish to eat Hunan cuisine, then there is no taste." "In the open and inclusive Shanghai, many newspapers used words such as Hunan cuisine, Hunan cuisine, and Hunan flavor to call Xiaoxiang cuisine, which promoted the correct name of Hunan cuisine in the modern sense at the cultural level and left the taste memory of Huxiang cuisine for the old Shanghainese.
The real popularity of Hunan cuisine in Shanghai began with the success of brand building. In the past, Hunan cuisine was booming, but there were not many chain brand enterprises, the scale of the Hunan cuisine industry was small, and the standardized and standardized production management was insufficient, giving the impression that the industry was not a chain. Since the establishment of the Shanghai Hunan Cuisine Association in 2019, it has promoted Shanghai Xiang cuisine towards the path of origin, authenticity, authenticity and clear industrial chain, and shanghai local Hunan cuisine brands such as Xiangji and Wangxiangyuan have flourished, and Hunan Hunan Hunan cuisine brands such as Xuji Seafood, Cooking Tobacco Times, and Chef Fei have rushed to the beach and gradually formed a new trend in Shanghai's catering industry.
( On October 31, the 16th China Hunan Cuisine Culture Festival Awards Ceremony and Tasting Dinner, the staff conducted a cooking show "Zu'an Han Shouxian Lake Turtle". Hunan Daily all-media reporter Fu Cong photo)
"Shanghai Hunan cuisine, comparable to the world." The growth of Hunan cuisine professionals has also opened up the upward space of the Shanghai Beach Hunan cuisine market. In recent years, Hunan Hunan cuisine vocational education has continued to develop, and Hunan Provincial Commercial Technician College has become an "aircraft carrier" for culinary vocational education. In January this year, Changsha Trade and Tourism Vocational and Technical College and Hunan Provincial Catering Industry Association established the "Hunan Hunan Cuisine Industry College", coupled with the regular holding of various types of Hunan cuisine vocational skills competitions, such as the "East China Classic Hunan Cuisine Exhibition Review" activity held this time, nearly 100 Huxiang flavor dishes, which were carefully commented on by Hunan cuisine masters. The large-scale development of Hunan cuisine education and the open exchange of craftsmanship are better than the chefs themselves have made things behind closed doors countless times.
Half of it is spicy, and half of it is the feelings of the world. In Hunan cuisine, there is both the taste of hometown and the temperament of pioneering and enterprising. "No peppers are not revolutionary", once huxiang children were proud of the "label". Spicy Hunan cuisine has won the love of Shanghainese people, in this city where you can eat the country's eight major cuisines and even all kinds of foreign flavors, it is also called the "revolution" of hunan cuisine and catering industry. Looking forward to the Emergence of Hunan cuisine, bringing the Xiaoxiang cuisine that has flowed in the pen of countless literati rioters to more people and going further afield.
[Editor-in-Charge: Zhou Zezhong]
[Source: Hunan Daily· New Hunan Client]