Qiu Daoliang, winner of the May Day Labor Medal of Fujian Province: Creating a Hakka cuisine brand Craftsmanship on the tip of the tongue

Qiu Daoliang, winner of the May Day Labor Medal of Fujian Province: Creating a Hakka cuisine brand Craftsmanship on the tip of the tongue

In order to further carry forward the spirit of outstanding workers, fully condense the vast number of cadres and masses in the county to study and implement the spiritual essence of the 14th Party Congress of the county, unite as one, and forge ahead, the Changting County Federation of Trade Unions and the Changting County Rong Media Center jointly launched a series of reports on "Laborers' Style". Today's report on the 4th program "Qiu Daoliang: Building a Hakka Cuisine Brand Craftsmanship on the Tip of the Tongue". 】

Qiu Daoliang is the General Manager and Executive Chef of Guanliang Hotel. In August 2020, Qiu Daoliang was awarded the "Fujian May Day Labor Medal" by the Fujian Provincial Federation of Trade Unions.

[Qiu Daoliang: I am very happy to receive this special honor, the (provincial) May Day Labor Medal should be the greatest recognition for our workers, and then it is also an incentive for the catering industry and the chef industry, and I hope that next time we will continue to work hard to develop Hakka cuisine to a higher place, and also drive more chefs to build a stronger team. 】

Influenced by his family since childhood, Qiu Daoliang loves food, loves to eat, do and research, and has a unique affection for Hakka cuisine. He is very strict with himself, always insists on ingenuity in cooking, hoping to fully carry forward the characteristics of Hakka cuisine, introduce the old and innovate, so that customers can eat healthy, delicious and emotional.

[Qiu Daoguan, chairman of Guanliang Hotel: (Qiu Daoliang) He has a strong belief, he has ideals and ambitions, and he must make Hakka cuisine well and make it a nationally famous cuisine. The second is that he has a strong spirit of innovation, he loves to learn, loves to study, and regards this cooking as his whole-hearted career, in short, (I believe) he can lead all the staff of our hotel to work together, by going out, please come in, and open our hotel in full swing. 】

[Colleague Wu Mengfan: The head chef gives us the impression that he is a very rigorous person, his attitude at work is worth learning, and then he gets along very well with our colleagues in private, and our relationship is relatively harmonious. 】

For twenty-five years, Qiu Daoliang's love for the chef profession has always supported him and given him the strength to move forward. One point of hard work, one point of harvest. Over the years, Qiu Daoliang has honed his cooking skills and achieved many honors large and small in his position. In 2015, the White Chopper River Chicken made when he took the senior worker examination was rated as a famous dish in Longyan; in November 2017, he participated in the International Cooking Competition FHC and won the Winner Award; in 2018, he was awarded the title of Master of Fujian Cuisine and the title of Fujian Gold Medal Worker; in June 2019, he went to Henan to participate in the examination of registered Chinese cooking masters and passed with excellent results, and was awarded the title and certificate of Chinese Cooking Master; in October 2019, he participated in the finals of the National Cooking Competition held in Tianjin and won the gold medal of the competition with excellent results.

He hopes to let more people know about Hakka cuisine through the competition and let Hakka cuisine go abroad. In the future, Qiu Daoliang will continue to inherit innovative culinary skills and launch more Hakka cuisines to satisfy diners around the world.

[Qiu Daoliang: With this honor, I want to make Hakka cuisine more perfect. Hakka cuisine is a relatively simple, original cuisine, the ingredients are also very exquisite, if it can become a restaurant like Michelin is also a direction we pursue. Hakka cuisine should be in the current entire catering industry, is also a favorite of everyone a cuisine, as long as we make it refined, strong, will do better, I hope to carry this honor forward, continue to work hard. 】

(Ye Chan, Wen Ziqi)