Qingdao News Network, June 25 (reporter Wang Shuang) As the saying goes, the mountain eats the mountain, and the sea eats the sea. Qingdao is rich in marine resources, and all kinds of seafood and seafood are not only an important part of the daily diet of local citizens, but also a must-taste dish for tourists to Qingdao. How to create Qingdao specialties and create an unforgettable taste of Qingdao has become one of the important issues in the construction of an international fashion city.
Li Dongshen, special vice president of China Cuisine Association, specially invited vice president of Shandong Cuisine Association, and president of Qingdao Catering Industry Association. (First from the right)
During the Fourth World Chef Art Festival, a reporter from Qingdao News Network interviewed Li Dongshen, specially invited vice president of the China Cuisine Association, specially invited vice president of the Shandong Cuisine Association, and president of the Qingdao Catering Industry Association, who said that Qingdao is creating an international ocean city and actively bidding for the ocean food capital, which will add highlights to Qingdao's tourism city. Through the node of the 4th World Chef Art Festival, domestic and foreign gourmets are invited to discuss the construction plan of the Marine Gastronomy Capital.
Create a taste of Qingdao that makes visitors unforgettable
Qingdao will actively launch specialties: three large pieces + three small pieces
"The most significant feature of Qingdao food is fresh, after a series of investigations and inspections, domestic and foreign expert groups named the 'three major pieces' and 'three small pieces' that must be eaten in Qingdao." Li Dongshen said that the three major pieces are sea cucumber, abalone and prawns, in fact, in the family banquet, wedding banquet and baby feast of the people of Qingdao, abalone and prawns have become normalized dishes. The three small pieces refer to clams, petrified vegetables and oyster locusts, which are all regionalized dishes of Lu cuisine, which are delicious and not expensive. "Tourists at home and abroad who come to Qingdao, the most direct way to remember the taste of Qingdao is through eating, eating more shrimp, eating more than one shell and other cooking methods can make tourists remember when they eat, and they still want to eat." As catering workers, we must shoulder our social responsibilities and promote Qingdao cuisine to the whole country and the world. ”
In terms of promoting the standardization of Qingdao cuisine, Li Dongshen said that there is already a preliminary plan, to integrate into the research and development team with professional teachers and culinary masters of colleges and universities such as the School of Hotel Management, to standardize the naming of three major and three small ingredients, to improve the ingredients that must be eaten in Qingdao, and to enlarge and promote the concept of Qingdao cuisine to the whole country and even the world.
Qingdao's solar terms are rich and diverse
It is necessary to use skills to cook the delicacies of Qingdao that conform to the festival
In 2018, the concept of "Chinese Festival Cuisine" advocated by the World Federation of Restaurants was first released in Beijing. At this year's World Chef Art Festival, the "Gift to the 70th Anniversary of the Founding of New China - 'Chinese Festival Cuisine' Theme Exhibition" was unveiled in Qingdao. Chinese seasonal cuisine refers to following the seasonal changes of spring, summer, autumn and winter, with the core concept of "yin and yang balance" and "five tastes harmonized", respecting heaven and earth, cherishing life, respecting ingredients, and creating a dish system with distinctive Chinese excellent traditional cultural characteristics with diversified cooking techniques.
Li Dongshen said that Qingdao's mountains and seas are rich, corresponding to the twenty-four solar terms, spring, summer, autumn and winter seasons of many ingredients. "For example, there are open lingsuo in spring, mackerel in May, spring shrimp, autumn crabs and so on after opening the sea." Laoshan wild vegetables, Majiagou celery, Jiaozhou Chinese cabbage also have corresponding listing nodes, conform to the festival to eat vegetables, not only delicious taste, but also better food supplements, beneficial to human health. Li Dongshen said that chefs should use rich cooking skills to promote the characteristics of Qingdao's twenty-four solar terms to the people's tables in a colorful form, so that everyone can feel that each festival has a delicious Qingdao delicacy.