Zhou Xiaoyan
Cooked drunken crab
In the just-concluded Sands Resorts Macao "Taste Huaiyang" food festival, a Huaiyang dish can be described as a stunning, priced at a banquet of more than 3,000 yuan / guest, sold out in a few minutes, led by Zhou Xiaoyan, a professor at the School of Tourism and Culinary Medicine of Yangzhou University. The food festival lasted for 4 days, received a total of 400 people, more than 3,000 yuan per capita, and also created a new high for Chinese Huaiyang cuisine.
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3000 yuan / guest, one is difficult to find
Classic Huaiyang cuisine feasts are popular in Macau
From November 22nd to 25th, a classic Huaiyang cuisine banquet was held in Macau, the standard of the meal exceeded 3,000 yuan / guest, and this Huaiyang dish was sold out in a few minutes after the local launch, which was difficult to find.
The reporter learned that in July this year, Ju Changlong, a master of Huaiyang cuisine in Japan, led the team to Macao to perform the Yangzhou Red Chamber Banquet, and the meal was marked at 2,000 yuan / guest. Qiu Yangyi, secretary general of yangzhou cuisine association, said frankly that the common highest standard of Huaiyang cuisine produced by local Huaiyang cuisine restaurants ranges from 1,000 yuan / guest to 2,000 yuan / guest, more than 3,000 yuan / guest, and also created a new high for Chinese Huaiyang cuisine.
"The size of this restaurant is not large, and it can only sit 100 people a day." Zhou Xiaoyan told reporters that he and the production team received a total of 400 people in 4 days, mainly producing traditional Huaiyang dishes and some innovative dishes, including Huaiyang cooked drunken crab, Huaiyu veal, stewed lion's head, smoked fish and beef tendon jelly, shrimp seed grilled sea cucumber, pine pine tofu square, three fresh vegetables pickled rice, lemon fruit mousse, etc.
Local media reported that Huaiyang cuisine is one of the four major traditional Chinese cuisines and the "first knife" of the "three knives of Yangzhou". Huaiyang cuisine is mainly based on jianghu fresh as the main ingredient, with fresh ingredients, fine knife work, rich in change and famous, stewed crab powder lion's head, squirrel mandarin fish, three sets of duck, large boiled dried silk is the most classic dish in Huaiyang cuisine. The banquet "from the front dish to the dessert, each one has an innovation and heritage, and the 'one lemon' end is even more interesting, the sweetness is moderate, the mouth is fragrant, just right."
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The restaurant was renovated for banquets
Add Yangzhou elements such as Wuting Bridge
Why is huaiyang cuisine of 3,000 yuan per guest popular in Macau? On the one hand, because Huaiyang cuisine often appears at important national banquets, many local diners think that Huaiyang cuisine is not only famous for its delicious taste, but also notoriously difficult to learn, and it is not easy to eat the most authentic Huaiyang cuisine.
On the other hand, it is also because in the catering industry, the cutting-edge restaurants and celebrity chefs of Huaiyang cuisine are mostly related to Zhou Xiaoyan, the master of Huaiyang cuisine. Zhou Xiaoyan is the inheritor of the intangible cultural heritage of Huaiyang cuisine in China, and is currently the dean of the Tourism Culinary Institute of Yangzhou University and the special vice president of the China Cuisine Association. Zhou Xiaoyan was invited to "Tip of the Tongue 2", and the skill of stripping the whole fish with a knife in one hand surprised everyone as soon as she appeared.
"This time Macao food festival, local restaurants attach great importance to, in order to run the Huaiyang cuisine food festival, specially closed the restaurant for redecoration, in the decoration style to add Yangzhou elements, including lattice windows, Wuting Bridge and so on." Zhou Xiaoyan told reporters.
Zhou Xiaoyan has been committed to the promotion of Chinese food to the world, spare no effort for the promotion of Huaiyang cuisine, this time invited to participate in the food festival, but also to help Macao catering enterprises understand Huaiyang cuisine, "local catering enterprises intend to introduce Huaiyang cuisine into the Macao market, what we have done is just a promotion work." ”
The reporter learned that not only Macao, but also in the Guangdong area, this year also invited catering enterprises such as quyuan tea house to hold the Huaiyang cuisine festival.
Reporter Tu Mingjuan