Examination of famous chefs | Casual cooker cooked Jincai soul, it must be him!

Guru's soup overflowed with fresh fragrance heat

If you want Datong people to tell about the tongue memory of his hometown

That must be casserole dishes

As the field of casserole dishes and drinking

Juxingyuan Ciscun Pot House has always been well received

The reason why it can be praised by the old ladies is closely related to the chairman behind it -Mr. Wu Wenxuan

The editor of this issue of "The Master Is Coming" will take everyone to visit the Master Jin Cai -雎 选 选,

Find an exclusive formula for making a delicious casserole that hit the soul.

Not much to say, follow the editor to go close to the "Master", and "look".

In 1979, Wuwen chose to participate in the chef industry, so far for 44 years. "The master is very harsh to me,

I often say ‘Do n’t underestimate these basic skills. The more solid you learn today, the more you can walk on the road of the chef tomorrow’. "

Under the guidance of the master Han Shengcai, the selection of the Wingwen has consolidated the basic skills of the chef. While understanding the truth of the life,

It also laid the foreshadowing for today's success.

In 1994, Jianwen chose to establish the Juxingyuan Hotel, attracting diners to the door through its own special casserole, and quickly entered the popular restaurant in Datong. After several years of development, the diners were still full of lively.

In 2003, while the Dongfeng of the city was transformed, Juxingyuan "moved" in Tongquan. At the same time, the location is re -located, while becoming a large hotel, it provides customers with more comprehensive and high -quality services. In terms of the research and development of hotel specialty casserole dishes, it has also increased its efforts to innovate to attract new and old customers.

In 2018, in order to respond to the needs of diners and meet their own development needs,

Xuanwen Xuan also opened the "Juxingyuan Casumers House" that specializes in casserole vegetables,

Step step at a time to make the casserole dishes bigger and stronger.

Why is Juxingyuan popular? This is to learn Lu cuisine techniques,

The background of the deep research Datong recipe is inextricably linked.

In 1986, La Wen chose to study the cooking technique of Lu Cai. "Lucai has a wide range of influences, especially in our north,

Many places have the shadow of Lu cuisine. "He believes that Lu cuisine is rich in skills and salty taste.

"Not only retains the original flavor of the ingredients, but also realizes the diversification of taste." It has its unique advantages.

At the same time that the election of Luci, the election of Lucai is still attentive to Jin cuisine, and strives to integrate the two.

R & D is more in line with the background of the times and meets the needs of customers' food needs.

To this end, he studied Datong cuisine and looked for the common points of the two cuisines of Jinlu,

Successfully launched its own innovative dishes -small intestine tofu pot and casserole band fish, which established a good reputation for Juxingyuan.

There are many foods in Shanxi, and the selection of Diwen has a different feeling for the casserole.

The performance is good or the connotation. Regarding everything in the casserole, the essay is like a few treasures.

"The casserole is a cooking utensil or a cash. It has good thermal insulation and slow heat dissipation. It is okay when cooking

The ingredients are processed by the ingredients through the heat in the pot itself, which is especially suitable for us to use north. "

When talking about the casserole, the chosen in the eyes has a different kind of affection.

"Especially in the cold winter, the casserole vegetables are hot, accompanied by the boiling sound of gurgling ingredients,

One day's fatigue will be relieved at this moment. "

Regarding the cooking of casserole cooking, the Wen Wen chose his own set of techniques.

He classified the category of casserole cooking techniques, combined with the characteristics of the ingredients,

Summarize the technique and theoretical system of the system. Animal ingredients are rich in fat, stewed on low heat of the casserole,

It can inspire its umami. With special sauces and techniques, the flesh -quality bomb, the aroma of the soup is revealed.

Plant -based ingredients are large and fibrous, mastering the heat quickly stir -fry in the casserole,

It can make the dishes be fully delicious while keeping tender.

"The casserole has a long history and rich types. Every kind of casserole has different effects, which produces different flavors."

The casserole of the stall's mouth rang, the diners in the restaurant were full of wine, watching all these signs of essays, sincerely, sincerely saying

"As long as you are serious and attentive, you can find colorful cooking techniques and tastes in this special cooking utensils.

It has a very important role in the inheritance and innovation of Jincai. I hope that Jincai chefs can make good use of this cooking utensils,

Innovate different Jin cuisine. "

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