The "2021 Pidu District Warm Winter Food Cloud Consumption Promotion Activity" was officially launched on November 26, 2021, and the Pidu Flavor "Twelve Golden Noodles" Special Food Parade Exhibition, which is one of the series of activities, was also successfully concluded recently.
The event invited a number of Chinese cooking masters and award-winning representatives of famous restaurants in Pidu District to be interviewed to show the inheritance of Sichuan cuisine culture and production technology, and invited Internet celebrities to participate in the whole process of punching in the shop, while experiencing the charm of Pidu famous dishes, actively disseminating the food culture of Pidu in the new era, publicizing and promoting the spirit of culinary craftsmanship, and promoting the innovative development of Sichuan cuisine.
As one of the four famous dishes in China, Sichuan cuisine is rich in variety, changeable in taste and adaptable, and enjoys the reputation of "one dish and one grid, one hundred dishes and one hundred flavors", which occupies an extremely important position in the history of cooking. Over the years, Pidu culinary masters have continued to explore, integrating the dietary needs of modern people with traditional Sichuan cuisine, and making great contributions to the inheritance and innovation of Sichuan food culture.
1
Official
Guan Liao is a national special third-level senior chef, a master of Chinese cooking, a pidu artisan, and a Chengdu artisan. Engaged in the culinary industry for more than 20 years, proficient in sichuan, Cantonese, Hunan and Lu local famous dishes. Since Guan Liao served as the executive chef of the Red Star Hotel in Pidu District, the dishes he has developed have also won gold medals in provincial and municipal culinary competitions for many times.
Personal deeds
● In March 2006, he was interviewed by the "Exploration and Discovery" column of the United States
● In August 2007, we went to Tokyo, Japan for a technical exchange of Sichuan cuisine
● In May 2009, he accepted the British BBC program knife worker performance
● In October 2009, he joined the Pixian Red Star Hotel as the overall director of the kitchen work
● In 2012, he led the kitchen team to create the first "Pixian Flavor Banquet" and was recognized by the catering industry
Representative dish: Tuo Tuo fish
As the first stop of the food parade exhibition, Guan Liao showed the practice of the classic dish "TuoQi Fish" of Red Star Hotel, which is referred to as "Three Bubbles, Three Peppers, Three Flowers", and the Tuo Tang Fish cooked by a variety of spices has a bright red color, spicy and fresh flavor, tender fish, smooth tofu and fragrant. Originally created by Gao Dejun, General Manager of Red Star Hotel in Pidu District, this dish was named the most popular dish in China's international tourism food tour in 2005.
2
Wu Xiaodong
Wu Xiaodong has been working diligently for 11 years, striving to inherit Sichuan snacks, inheriting ingenuity and daring to innovate. The hibiscus bun made by Wu Xiaodong's hand has a thin and smooth skin, a delicious filling, and a rich flavor, which is endlessly evocative.
● In 2010, he joined Yulongxuan as a pastry apprentice
● In 2012, he followed the Yulongxuan team to participate in the "Tianfu on the Tip of the Tongue" competition and won the Golden Pepper Award
● In 2013, he was promoted to pastry chef
● 2015 With the first apprentices
● 2020 Reserve Store Manager
● 2021 Manager of Yulong Xuanchuan Cuisine Town Store
Representative dish: Hibiscus bun
The production process of Yulongxuan Hibiscus Bun is handed down from generation to generation by the imperial chefs of the imperial court, the outer skin is all selected from the finest refined flour, the inner trap selects fresh and high-quality meat, relying on Sichuan condiments, and carefully prepared according to the ancestral secret recipes of the generations.
3
Zhu Zhenggang
Zhu Zhenggang has been a chef for 25 years, learning from Bai Rongsheng, a Master of Chinese Cooking, a famous chef of Sichuan cuisine, and the heir of traditional famous snacks, and has continuously learned and innovated in his work and achieved excellent results.
● 2013 Joined Rongheyuan
● 2015 Outstanding Head Chef
● 2016 Pidu District Excellent Catering Worker Title
● In 2016, sichuan hotel catering industry vocational skills competition won the title of 'technical expert'
● In 2016, 2017, 2018, it won the excellent catering team
● In 2017, he won the title of "Senior Title of Chinese Chef" and "Sichuan Cuisine Cooking Master"
● In 2018, he won the Silver Award of Hot Dishes in the Sichuan National Hotel Association Skills Competition
● In 2018, the Changning Bamboo Feast World Skills Competition won the Promotion Ambassador Award
● In 2018, he obtained the certificate of senior technician
● 2019 Sichuan Skills Competition "Haoji Cup" won the gold medal in the 6th Sichuan Cuisine Cooking Vocational Skills Competition
● In 2019, he won the Excellence Award of the First China Sauerkraut Fish Production Competition
Representative dish: Pixian watercress fish & back pot fish
In this food parade exhibition, Zhu Zhenggang made two pi famous dishes, Pixian watercress fish and Hui pot fish. "Pixian watercress fish" belongs to the traditional dish, its dish color is bright red, the meat is tender, the watercress sauce is fragrant, it can be called a good product in the cuisine, and is loved by the majority of diners. Hui pot fish is based on the sichuan cuisine famous dish back to the pot meat evolution, the use of fish instead of pork, greatly improving the nutritional value of the dish, more popular with consumers. Through pickling, hanging paste, soft frying, stir-frying and other techniques, integrated into Pixian watercress and various accessories, the dishes are bright in color, crispy on the outside and tender on the inside, suitable for all ages.
4
Liu Shiliang
Liu Shiliang has been engaged in the chef industry for 26 years, and has served as a chef and executive chef in a number of catering enterprises, and shi cheng first promoted Sichuan cuisine grandmaster Ren Fukui to learn wok technology. Liu Shiliang can make today's achievements, inseparable from his diligence in work and humble consultation.
● From 1993 to 1994, he worked as an apprentice in the back kitchen of Chengdu Bai Furong Hotel
● From January to November 1995, he was engaged in Dunzi at Chongqing Hotel in Handan City, Hebei Province
● From February 1996 to January 1999, he worked as a cold dish chef in Pengzhou Municipal Government Guest House
● From February to October 1999, he worked as a cold dish chef in Chongqing Bashu Cai Genxiang Restaurant
● From 1999 to 2020, he served as the head chef of Yangji No.1 Middle School in Pixian County
● In 2002, he passed the third grade of Chinese cooking division
● In 2016, he passed the third level of Chinese cooking technician
● In 2019, he passed the second level of Chinese cooking technician
● Since April 2020, he has served as the executive chef of Yang's ChuanWei Xiang Restaurant Co., Ltd
● In 2019, he won the World Sichuan Cuisine Cooking Skills Competition, the Gold Award and the Individual Silver Award
● In 2020, the China International Food and Catering Expo National Catering Industry Quality Improvement Cooking Competition won the Excellence Award
● In 2021, it will participate in the top 10 of the Chengdu Million Workers Skills Competition
● In 2021, the China Hotel Association awarded the title of "Chinese Cooking Master"
Representative dish: Yang chicken
The founder of "Yang Chicken Meat" is surnamed Yang, and the signature dish is mainly cold mixed chicken, so it is praised by diners as "Yang Chicken Meat", with two kinds of red and white flavors. The red flavor is bright and red, which is very different from other mixed vegetables, although the accessories do not contain ginger, green onion and garlic, but there are four characteristics of rich Sichuan vegetables, spicy, fresh and fragrant. White flavor does not contain peppers, the taste of food, the entrance to slag, deeply loved by diners, it can be said that "the Western Shu Thousand Autumns are rare, and the City of Juan is a must-have Yang chicken".
5
Yang Shixing
Yang Shixing has been engaged in the chef industry for decades, adhering to the belief of carrying forward and passing on traditional Sichuan cuisine, Yang Shixing continues to innovate many dishes, which have been recognized by many people in the industry and loved by diners, and many people who come to learn from their teachers are still in an endless stream. Since joining Tongjuyuan, he has been a chef for more than 15 years, representing the company in various culinary competitions and winning awards.
● In 1988, he entered the chef industry and apprenticed in pidu district guest house
● In 1990, he was a disciple under wu Guanyuan, a master of Sichuan cuisine
● In 1996, he continued to learn cooking under the national master Ren Fukuimen, and then worked in hotels in various provinces and cities for many years.
● In 2006, he joined the Team of Tongjuyuan as a chef for more than 15 years, and represented the company in various culinary competitions and won awards.
Representative dish: Fire whip beef
It is made of fresh beef leg meat for more than three years, marinated, air-dried and smoked, with bright red color, rich aroma, moderate softness and hardness, slag in the mouth, and a long aftertaste. This famous dish is a dish perfected by the Pidu District Tongjuyuan Leisure Village on the basis of Taihechang beef in Pidu District, because it is changed to dry like a firecracker, so it is called fire whip beef.
6
Zivane
Qi Wanen from the kitchen for 26 years, the courage to innovate, constantly temper their own skills, in line with the original intention of continuous innovation, Qi Wan'en will be the traditional dish "Xipu silver carp" in the original taste of continuous improvement, many times in the catering industry association to participate in and achieve good results.
● From 1995 to 1997, he worked at the Pier of Sichuan Hotel in Wuxi, Jiangsu Province
● From 1998 to 2000, he worked on the stove of Xipu Restaurant in Pixian County
● From 2001 to 2008, he was the sous chef of Tiexi Hotel
● From 2009 to 2011, he was the head chef of Huangjia Garden Leisure House
● 2012-2021 Head Chef, Kaaba court restaurant management co., LTD
Representative dish: Silver carp
Xipu silver carp has a history of more than 100 years and has been included in the "Chinese Recipe" and "Sichuan Cuisine Cooking Dictionary". The dishes are made of freshwater scaleless silver carp from Pidu District, a number of condiments, and exquisite firemanship, the color is bright red, salty and sweet, and the fish is soft and tender, fragrant and delicious. Nowadays, Xipu silver carp has been rated as a provincial Tianfu famous dish!
"Craftsman spirit" for individuals, is to do a line, love a line, a line of dedication, a line of excellence, pragmatic and hardworking, perseverance, meticulous dedication. I believe that under the continuous innovation and development of Pidu cooking masters, Pidu cuisine will definitely bring you more surprises in the future!
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Source 丨JINGYUN Jingyun