The hotel chef reveals the secret of 10 innovative Chinese dishes, and the layman looks at the lively and the insider's doorway, and it is easy to overturn if he is not proficient in learning skills

The hotel chef revealed: 10 innovative Chinese dishes, the layman looks at the lively insider's doorway, and it is easy to overturn if the learning is not proficient

11 special creative signature dishes of the restaurant, the characteristics are harmonious!

Bloody haggis

Make:

1. Boil the pot with wide water, put in the lamb offal (lamb lungs, sheep intestines, lamb tripe, and sheep face are respectively boiled in water with green onions, ginger slices, cooking wine, salt, and spice packets in advance) for about 1 minute, and then remove them; 100 grams of duck blood into thick slices, 100 grams of tofu skin and soybean sprouts into boiling water, remove and drain for later use.

2. Put the salad oil into the net pot and burn it until it is hot, 10 grams of green onions, ginger slices, and garlic slices under the horse's ear are heated and fragrant, and then add 50 grams of dry red pepper segments (soak in warm water for 10 seconds in advance), 20 grams of dried red peppercorns, 10 grams of dried green peppercorns, 15 grams of Pixian bean paste, and stir-fry the fragrance, add 1000 grams of broth, add 8 grams of salt, 5 grams of oyster sauce, monosodium glutamate, 5 grams of chicken powder, 3 grams of sugar, and cook for 3 minutes. Boil the haggis in the pot and cook for about 2 minutes, remove and cover with the trimmings, and sprinkle 20 grams of minced garlic.

3. Put 150 grams of red oil into the pot and burn until it is hot, add 50 grams of dried red pepper and 20 grams of dried green pepper and fry until fragrant, pour it on the minced garlic, sprinkle 3 grams of chopped chives and cooked white sesame seeds.

Vinegared cowpeas

Make:

1. Mix 1000 grams of aged vinegar, 200 grams of rice vinegar and 50 grams of fruit vinegar in the bowl, add 350 grams of freshly cut minced ginger, stir evenly and seal the plastic wrap, put it in the refrigerator and let it stand overnight, remove the minced ginger after taking it out, and add 200 grams of fresh soy sauce, 40 grams of sugar, and 25 grams of oyster sauce to become a cold sauce.

2. 2000 grams of cowpeas into boiling oil and salt water scalded until broken, quickly put in ice water after fishing, in order to maintain its crisp taste and emerald green luster, after cooling, take out the drain, tear the pod of the cowpea along the middle seam, and then change the knife into a section of about 8 cm, store it in the fresh-keeping refrigerator, and take it with you.

3. When taking the dish, take 200 grams of cowpea segments into a bowl, pour in 100 grams of cold sauce (stir well before use), mix well, put on a plate, sprinkle with 15 grams of minced ginger, garnish and serve.

Assorted vegetarian bowls

Make:

1. Blanch the cauliflower, broccoli, lotus root, cowpea, and water fungus into a pot of boiling water with oil and salt, remove and cool for later use; Cut the eggplant into strips, steam them in the basket and take them out.

2. When serving, put cauliflower, broccoli, lotus root slices, cowpea knots, fungus and eggplant strips on a plate, and scoop in the roasted pepper sauce prepared with homemade roast pepper paste, light soy sauce, spicy fresh sauce, oyster sauce, vinegar and lettuce oil.

intricately linked

Make:

1. Remove the leaves of the large kale, leave only the stem, peel the skin, cut it into 15 cm long segments, then change the knife into slices, and finally cut it into thin strips, each 150 grams is a serving, tie it tightly with a blanched and soft leek segment, and soak it in ice water with a little salt to make it more crisp while absorbing the flavor.

2. 100 grams of garlic cloves, 50 grams of millet pepper and 50 grams of ginger are washed and broken in a food processor; 150 grams of onion, 50 grams of coriander, finely chopped. Add 400 grams of light soy sauce, 350 grams of balsamic vinegar, 120 grams of Maggi umami juice, 120 grams of Knorr fresh sauce, 80 grams of spicy fresh sauce, 60 grams of sugar, 40 grams of Kikkoman soy sauce, 40 grams of chicken powder, 40 grams of monosodium glutamate, and 10 grams of dark soy sauce, stir well, refrigerate for 4 hours, drain the residue and put it into a glass cup for every 40 grams.

3. Take a bundle of shredded kale and put it into a bowl, decorate the top with a little shredded red pepper and yellow pepper, put the bowl into a wooden box, and take a cup of sauce to take the dish. After serving, open the wooden box, pour the juice on the kale shreds, cut the leeks and mix well to eat.

Technical keys:

Garlic cloves, millet peppers, and ginger are easy to flavor after they are crushed, while onions and coriander contain more water, so it is best to cut them with a knife, and if they are broken by a machine, they are easy to soak in the juice.

Spicy chicken in a casserole

Ingredients: 200g of chicken thighs

Ingredients: 20g of dry pot sauce, 3g of pure pepper oil, 150g of shallots, 8g of dried chili peppers, 25g of ginger, 25g of garlic, 2g of dried red peppercorns, 1g of pepper, 20g of rice wine, 6g of shallots, 2g of salt, 1g of pepper

Make:

1. Chicken processing: chop the chicken thighs into small pieces; Rinse well to remove excess water, add salt, pepper and rice wine to marinate for 5 minutes and set aside; Add salad oil to the pot, boil to about 5 percent oil temperature, fry the chicken pieces until golden brown and set, then remove the oil;

2. Put the casserole on the clay pot on the clay stove and heat it, add the bottom oil to moisten the pan, add ginger and garlic and fry until the surface is slightly yellow, add the dried chili pepper and dried red pepper to stir-fry until fragrant, add a little dry pot sauce and fry the red oil;

3. Put in the shallots, pour in the fried chicken pieces and stir well, cook in the rice wine to stimulate the fragrance, turn to a slight heat and cover and simmer (you can add half a spoon of water in an appropriate amount to promote the full integration of sauce and ingredients); During the simmering process, turn the ingredients to avoid sticking to the pan;

4. After confirming that all the ingredients are cooked and flavorful, pour in the hemp and pour pure pepper oil and stir-fry evenly, and garnish the green onion knots; Take out the prepared casserole dish and put it on the tray to serve.

Casserole jade tofu

Ingredients: 370g of tender tofu cubes, 40g of minced beef, 18g of garlic sprouts, 30g of chopped green two wattle strips

Ingredients: 50g of green peppercorn spicy sauce, 10g of snow peanut powder, 10g of rattan pepper oil, 10g of minced ginger, 15g of minced garlic, 130g of rapeseed oil, 150g of water

Make:

1. Stir-fry the minced beef in hot pan with cold oil and set aside, stir-fry the green two vitex strips until fragrant, and add a little snow peanut flour to water to make a sauce for later use.

2. Heat the pan with cold oil, add minced ginger and garlic and stir-fry until fragrant, add water, a little green pepper spicy sauce, then put in the tofu to burn into the flavor, thicken it three times after the flavor is thickened, then add the garlic sprouts, and drizzle with a little rattan pepper oil.

3. After the casserole is heated, put the burned tofu into the casserole, and sprinkle the minced beef and green vitex strips on the tofu to garnish.

Sauerkraut mullet flowers

Make:

1. After the mullet is slaughtered and cleaned, the bones are removed and cut in half, and then the fish meat with skin is taken into slices, and sliced into flowers one by one, and salt, cooking wine and starch are added after the pot, and the flavor is even. In addition, add cooking wine and salt to the fish head and fish bones, fry them in an oil pan until the color is golden, and drain the oil for later use.

2. Heat the lard in the net pot, first fry the old ginger slices, fresh green peppercorns, pickled ginger, dried chili pepper and wild pepper in the pot until fragrant, after adding the minced sauerkraut and stir-fry evenly, boil with water and put in the fish head and fish bones, boil for ten minutes until the soup is milky white, turn to low heat and put in the mullet flowers with good taste one by one, and then change to medium and high heat until the fish is cooked, add salt and monosodium glutamate, and sprinkle with coriander after serving.

Stir-fried beef tendon with ginger

Make:

1. Take 250 grams of marinated beef tendon meat and cook it at low oil temperature, remove and drain the oil.

2. Heat the peanut oil in the pot, add 150 grams of fresh ginger shreds, 5 grams of green and red bell pepper rings, add a little salt and stir-fry until fragrant, pour in the smooth beef slices and stir-fry a few times, add 10 grams of oyster sauce, 8 grams of light soy sauce, an appropriate amount of monosodium glutamate, put 10 grams of salty lemon paste (salted lemon is all two, cut after removing the seeds), 5 grams of chopped perilla leaves, stir well over high heat, and put it on a plate to go away.

Technical key: Salted lemons themselves contain salt, so be careful not to add too much seasoning when stir-frying.

Don't be a chicken

Make:

1. Select the golden turtle with a growth period of more than 3 years and a weight of about 1500 grams, cut off the head and let the blood, soak it in a basin of boiling water for about 1 minute, tear off the surface hard membrane, cut it along the edge of the shell, lift off the back armor, remove the internal organs and butter, brew it under a trickle of water to remove the blood stain, and cut it into pieces of uniform size for later use.

2. Take 1 3-year-old hen that has been slaughtered and cleaned, wash and drain, remove the head, neck, and chicken feet, and chop it into walnut-sized pieces for later use. Blanch the soft-shelled turtle and chicken pieces in cold water with green onions, ginger slices, and high white wine, skim off the blood foam, wash and drain.

3. Take 15 grams of cordyceps flowers, 28 grams of chives knots, 30 grams of pat ginger, 30 grams of Xinjiang red dates, and 5 grams of wolfberries into a large casserole, put in the processed soft-shelled turtle pieces and chicken pieces, add 2000 grams of pure water, boil over high heat, turn to low heat and cook for about 1 hour, add 5 grams of Knorr concentrated chicken juice and 20 grams of salt and stir well.

4. Remove the casserole, put 8 slices of bacon on the surface, cover the film and heat it in the steamer for about 10 minutes, take out the wolfberry and chives to go away.

Steamed large yellow croaker with olive horn

Make:

1. Each yellow croaker weighing about 500 grams is thawed and cleaned, cut from the back along the main bone, keep the abdomen connected and flattened; Bake the olive corners in the oven and cut them into small pieces for later use.

2. Spread 1 processed yellow croaker into the plate, pour ginger and scallion wine on the surface (see "Longzhou Mountain Yellow Skin Steamed Bone Fish") 15 grams, send it to the steamer to heat for 5 minutes, pour out the soup after taking it out, cover it with 45 grams of olive corners, and then send it to the steamer to heat for 2~3 minutes, take out and sprinkle a little chives, pour hot oil to stimulate the fragrance.

To make olive corners: heat 100 grams of lard in a pot, add 30 grams of chopped shallots, 30 grams of garlic, 20 grams of minced ginger, 10 grams of finger pepper rings and stir-fry until fragrant, pour in 500 grams of olive horn grains and stir-fry a few times, add 5 grams of monosodium glutamate, 10 grams of sugar, and an appropriate amount of oyster sauce, stir well over medium heat.

Technical key: There is no unified processing standard for olive horn, and the salt content of olive horn purchased from different channels varies greatly, so it is necessary to taste the saltiness before making it to judge how much oyster sauce to add when stir-frying; If you want to add flavor, you can also drizzle a little steamed fish soy sauce before serving.

Note: Olive horn is the fruit of black olive, which is made by pitting, pickling and drying, and can be used to stew pork ribs, steamed fish, fried rice, fragrant and appetizing, and is a unique ingredient in the Liangguang region.

Based on sweet and sour pork ribs, lychee, sprite and apple cider vinegar are added to make it richer, softer, and with a refreshing fruity aroma.

Lychee chops

Make:

1. Chop the ribs into small pieces, soak them in salt water, rinse them and blot them with a cloth; Peel the lychee, remove the core, break into small pieces and set aside.

2. Take 500 grams of pork ribs, add 8 grams of salt, 10 grams of cooking wine, 6 grams of monosodium glutamate, sprinkle 15 grams of corn starch and marinate into the bottom taste.

3. Pour a little oil into a frying pan, fry the pork ribs over low heat until the surface is golden brown, and set aside.

4. Heat an appropriate amount of peanut oil in a pot, add 40 grams of sugar and fry into jujube red, add 30 grams of ginger slices to stir fragrant, put in the fried pork ribs and stir evenly, cook a little cooking wine on the side of the pot, pour in 100 grams of Sprite and 20 grams of apple cider vinegar, add an appropriate amount of salt to supplement the flavor, put in 30 grams of lychee meat, pour the soup into the casserole, put it in a clay pot to boil, turn to medium heat and simmer for 15 minutes after buckling the lid, then adjust the low heat to thicken the juice, pick out the lychee meat and ginger slices and discard them, put in an appropriate amount of fresh lychees after serving, sprinkle a thin layer of powdered sugar and then go away.

Technical keys:

1. When frying pork ribs, just seal the surface with oil, don't fry too dry, so as not to lose water and lose the soft and juicy taste.

2. The sugar content of this dish is high, so when collecting the juice, turn down the heat and keep turning the ingredients to avoid cooking the pot.

The hotel's creative cuisine refers to the unique dishes developed by the hotel according to its own characteristics and style, combined with local traditional cuisine and modern cooking technology. These dishes not only focus on taste, ingredient selection and cooking techniques, but also incorporate innovative elements to cater to the taste buds of customers and provide a unique dining experience.

For example, Waldorf Astoria Chengdu's Kirin Steakhouse's new menu, designed by an Italy chef, includes appetizers, salads, soups, main courses and desserts, incorporating flavours from the Eastern Mediterranean coast. New World Beijing New World Hotel's innovative new menus, including Gold Medal Plum Button Pork and Charcoal-grilled Angus Beef Ribs, are created with fresh ingredients and traditional Chinese cooking techniques to create a unique dining experience for guests.

In addition, the hotel's creative cuisine can also be innovated by combining different cuisines. For example, combine Chinese and Western cuisine, or combine local specialties with international cuisine to create entirely new dishes. This fusion menu not only enriches the menu, but also enhances the appeal and uniqueness of the dishes.

In practice, hotel chefs often learn from the successful cases of their peers and combine their own ideas to improve and innovate. For example, roasted beef tenderloin with porcini mushrooms and Parmesan cheese is made by baking beef tenderloin in a pan, wrapping it in tin foil, and roasting it at a high temperature, and then serving it with porcini mushrooms and Parmesan cheese to add flavor.

To meet guests' needs for healthy eating, some hotels are also offering healthy options such as organic ingredients, low-fat dishes, sugar-free foods, and focusing on special dietary needs such as vegetarian foods, gluten-free diets, lactose intolerant foods, etc.

In short, the hotel's creative cuisine is not only the result of chefs' continuous experimentation and exploration, but also an important means for the hotel to improve its competitiveness and service quality. Through continuous innovation and improvement, the hotel is able to provide customers with a more colorful dining experience, which in turn attracts more customers and increases satisfaction.

What are the latest trends and innovative elements of creative cuisine in hotels?

The latest trends and innovative elements of the hotel's creative cuisine are mainly focused on the following aspects:

1. Diversified dining options and multi-dimensional sensory experience: Hotel restaurants have become the culinary destinations that consumers yearn for by providing diversified dining options, creative culinary experiences, and multi-dimensional sensory environments. This trend underscores the need for unique and personalized dining experiences.
2. Authentic food and beverage sensory experience: Consumers are paying more attention to the original food and beverage sensory experience, which indicates that hotels need to pay more attention to the freshness and original flavor of ingredients in the preparation of dishes.
3. New ingredients, new flavors, new combinations, new processes, new shapes, new utensils, new elements: innovative cuisine should cover these seven aspects to meet customers' pursuit of freshness and special tastes. For example, Mandarin Oriental Wangfujing, Beijing, has launched a number of special fusion Cantonese dishes, showcasing a new style of fusion Cantonese cuisine with excellent combinations, shapes and flavors.
4. Sustainability & Environmental Initiatives: Hotel catering will adopt more eco-friendly measures such as reducing food waste, using biodegradable tableware and local seasonal ingredients, while promoting a socially responsible supply chain through fair trade and community support programs.
5. Technology integration and digitalization: Building a full-scenario, full-link digital and intelligent ecosystem will become the only way for catering enterprises. Initiatives such as the introduction of electronic menus to provide real-time nutritional information and the launch of low-carb menus in partnership with culinary institutes.
6. Customization and personalization of dining experiences: The hospitality industry is moving in the direction of innovation and customization to meet the changing needs of guests. Collaborations between brands also play an important role, such as Country Inns and Suites working with well-known restaurant concepts, while Westin working with steakhouse chain operators.

How to combine local traditional cuisine and modern cooking techniques to develop creative dishes for the hotel?

Combining local traditional cuisine with modern culinary techniques to develop a hotel's creative cuisine requires thinking and practice from many aspects. First, you can delve into the history, culture and craftsmanship of the region's cuisine and learn about its unique flavors. This not only helps to preserve the character of traditional ingredients, but also provides inspiration for innovation.

Combining traditional ingredients with modern cooking techniques is one of the key steps. This can be achieved, for example, by adding modern ingredients to traditional dishes or employing modern cooking techniques. This fusion not only preserves the traditional taste, but also brings new surprises and experiences. In addition, some places have begun to experiment with combining traditional cuisine with modern cooking techniques to create new varieties and flavors of cuisine.

In addition, creative cuisine is not only a simple combination of ingredients and cooking techniques, but also a cultural inheritance and innovation. For example, in the Osmanthus Cake Workshop, the traditional osmanthus cake making process has been introduced with modern baking techniques, and a variety of flavors of osmanthus cake have been introduced. This innovation not only preserves the traditional flavor, but also gives new life to the product.

At the same time, creative cuisine can also be achieved through the combination of Chinese and Western culinary concepts. Chinese creative cuisine is rooted in traditional Chinese cooking techniques and skillfully combined with modern food culture to make the cuisine show new charm. This kind of integration not only enriches the connotation of the dishes, but also enhances the overall artistic sense and appreciation.

In short, the development of a hotel's creative cuisine by combining local traditional cuisine with modern cooking techniques requires a comprehensive consideration of multiple factors such as history, culture, ingredients and cooking techniques.

What are some examples of successful hotel creations, and what are their success factors?

Examples of successful hotel creations include Caifeng Restaurant at Holiday Inn Tianjin North Central and SAGAYA ginza, a Japanese restaurant. The success factors of these success stories can be analyzed from the following aspects:

1. Blending Tradition and Innovation: Executive Chef Ho Chi Wan at Holiday Inn Tianjin North Central specializes in blending Cantonese, Yunnan and local cuisines with a healthy and healthy blend of cuisine, while preserving traditional flavours with innovative elements. This fusion not only satisfies diners' demand for authentic tastes, but also enhances the uniqueness and appeal of the dishes through innovation.
2. Context-driven: Japan restaurant SAGAYA ginza offers customers the ultimate dining experience through the use of different presentation styles and tabletop projection technology. For example, when the butterfly plate is served on the table, the tabletop projection will show dancing butterflies, interacting with the butterflies on the plate, adding to the fun and visual enjoyment of the meal.
3. High-end creative design: High-end creative 5-star hotel menu design can attract customers who have seen too many ordinary menus, and make customers shine through unique design. This design not only enhances the visual impact of the dish, but also enhances the dining experience of customers.
4. Immersive food and beverage services: The hospitality industry is driving the industry forward with innovative food and beverage programs, such as in-room dining programs, direct experience chef-consumer interactions, and innovative cocktail programs. These programs not only give customers a deeper understanding of the destination's culture, but also provide a unique dining experience.
5. Teamwork & Experience: Four Seasons Hotel Tianjin's team of chefs use their culinary skills and experience to create amazing and innovative dishes such as chocolate flowers. This teamwork and experience accumulation is one of the key success factors.

What are the measures the hotel is taking to offer healthy options such as organic ingredients, low-fat dishes, sugar-free options, etc.?

When it comes to offering wellness options, the hotel has taken a number of measures:

1. Promoting Healthy Living and Balanced Diet: K. Wah Group's United States Hotels is committed to promoting healthy living and balanced eating. For example, the Hilton Woodland Hills Hotel hosted a health carnival to provide employees with healthy foods such as low-fat shakes, low-calorie snacks, fruits and vegetables, and encouraged the exchange of exercise ideas.
2. Innovative Healthy Eating Options: Hotel F&B Management meets customers' needs for healthy eating through product innovation, such as organic ingredients, low-fat dishes, sugar-free foods, etc. In addition, special dietary needs such as vegetarian diets, gluten-free diets, lactose intolerant foods are also focused on to cater to the needs of various special populations.
3. Launch of Healthy Dining Program: Central Plaza Hotels Limited has launched the "Eat Well" service, which provides detailed healthy menu options for customers with specific dietary restrictions, including diabetics, heart patients, gluten intolerant individuals, low-sodium preferences, low-calorie needs, and vegetarians.
4. Organic Restaurants and Local Farm Partnerships: Some hotels combine health and environmental practices with organic restaurants that use fresh ingredients directly from local farms or rooftop gardens to serve fresh fruit and vegetables.
5. Promote local organic produce: Green hotels will promote local organic produce, and carry out organic farming cooperation to ensure the sustainability and safety of food and beverage ingredients.
6. Choose green and environmentally friendly raw materials and organic ingredients: Jiaxing Fuyue Hotel selects green and environmentally friendly raw materials and organic ingredients in the procurement of food raw materials, and strictly implements food acceptance, storage and production procedures in strict accordance with the requirements of health and epidemic prevention.
7. Healthy eating concept with reduced salt, sugar and oil: The State-owned Assets Supervision and Administration Commission of the People's Government of Shandong Province mentioned that the hotel's team of chefs has improved the menu to ensure delicious food while highlighting the characteristics of low salt, low fat and less sugar, and has set up a special table for low-salt dishes in the dining area.
8. Use organic and local produce: Novotel Citygate selects a variety of organic ingredients for breakfast, lunch and dinner, and includes local and seasonal products in the restaurant's menu.

How can hotels innovate by merging different cuisines?

Hotels can innovate their cuisines by merging different cuisines, which is mentioned in multiple pieces of evidence. First of all, Chef Hou Xinqing mentioned that the innovation of hotel catering can be based on tradition, while integrating the characteristic elements of different cuisines, such as the raw materials of Chaozhou cuisine, the seafood of Taizhou cuisine, the techniques of Cantonese cuisine and the taste of Sichuan cuisine. This fusion not only enriches the variety of dishes, but also enhances the depth and texture of the dishes.

In addition, through the innovative integration of regional cuisine, seasonal cuisine and special dishes, Scholar Hotel takes "Taste of China" as the theme and takes "Food" as the core product to improve performance. This strategy not only attracts customer interest but also increases F&B turnover.

In terms of specific innovative methods, you can refer to the food festivals with different themes launched every year, such as the Lucky Star Chinese Restaurant Wild Mountain Mushroom Food Festival, the Summer Seafood Food Festival, the Autumn Cuisine Food Festival (including Sichuan cuisine, Huaiyang cuisine, Hunan cuisine, Lu cuisine, etc.) and other special food festivals in winter. This seasonal and thematic innovation appeals to customers with different tastes and needs.