Sichuan -Chongqing chefs are better than Sichuan cuisine, snack kitchen world Sichuan cuisine conference, many highlights

The 5th World Sichuan cuisine conference will be held at the Ya'an Panda Convention Exhibition Hall in mid -late September. The chef signed up for the competition, competing for Sichuan cuisine, snacks, and hot pot.

The three culinary competitions are preheated for the World Sichuan cuisine conference

It is understood that the Fifth World Sichuan cuisine conference was co -sponsored by the Ya'an People's Government and the World Chinese Catering Industry Federation, and the United Leahua Diet Planning was the chief strategic partner of this event.

In order to promote Sichuan cuisine cooking, the Sichuan cuisine cooking skills contest, hotpot banquet contest, and Sichuan -flavored snack competition were launched in the early stage of the event.

The activity was warmly responded to the Sichuan -Chongqing catering enterprise. As of now, nearly a thousand catering companies and kitchen names have signed up for the cooking competition.

According to the plan, before mid -September, the top 20 votes were selected to the central kitchen to fight for cooking at the central kitchen of Chengdu. The hot pot and snack competition will be selected for the first five of them to enter the finals.

All famous chefs participated in the World Sichuan cuisine Conference

It is understood that this cooking competition has attracted many famous chefs in Sichuan and Chongfeng. At the same time, it is in -depth participation in the united Leihua diet plan as the chief strategic partner of the event. In the selection of the Sichuan cuisine contest "Jiale Trendy Flavor Innovation Cuisine", the contestants were required to use the "six trendy flavors" condiments of Jiale Huali, including "Blue Mahoga", "Aojiao Beilly", "Mixed World Strange" "Sweet and sour lemon", "black pepper mustard", "Surfing Fresh" six composite seasonings.

Unilever's "six trendy flavors" condiment

Hu Fei is the fourth -generation heir and administrative chef of the lungs of the Chengdu Food Service Company. It is also a contestant of this competition. He has repeatedly participated in international food exchanges on behalf of Sichuan.

Hu Fei worshiped the teacher Wang Qinrui, a master of Sichuan cuisine

This time, he will bring "one palm set the Qiankun", "fresh pepper saint", and "peppercorns small river shrimp". "One palm sets the Qiankun" uses Jiale's blue and seasmo sauce to remove the fishy of the palm. "Fresh Pepper Son" uses hot and sour lemon juice with seafood, combined with Sichuan cuisine and Cantonese cuisine techniques. The "Pepper Pepper Shrimp" uses surfing sauce, which reflects the characteristics of crispy and tenderness inside.

Hu Fei participated in the work-fresh pepper Saint Son

Zhang Yin has 18 years of experience from the kitchen. Tang Lei, a master of Chongqing's famous Sichuan cuisine master Zhang Zhengxiong, is not only a Chinese cooking master, but also the chief chef and shareholder of the white horse catering.

This time, he brought three dishes of the three dishes of casserole elegant fish, pepper deep sea lobster, and strange S6 beef.

Zhangyin

The casserole elegant fish combines the cooking techniques of the bridge of Yunnan and the elegant fish, which looks fresh and tender. The lobsters of the pepper hemp deep sea used the low -temperature machine to boil lobster, and at the same time, the pepper hemp flavor was used on the lobster, giving a different experience. Strange flavor S6 beef, using the strange sauce of Jiale, is also an innovative practice.

Tang Shuijian, the technical director of Starlight Catering outside Chongqing Village, has also been in a number of well -known catering business chefs. He especially used Jiangjin's sauerkraut to season. This time, he brought two special snacks. Pepper sour powder, homemade pickled pepper rice noodles outside the village.

Tang Shuijian and its participating works-beef tendon pickled pepper sour powder

The inheritance and innovative condiment of Sichuan cuisine played an important role in promoting

"Eat in China, tastes in Sichuan". As one of the four major cuisines in China, Sichuan cuisine is the most good at seasoning. In recent years, how does Sichuan cuisine change and what are the trends?

Hu Fei said that the Sichuan cuisine has a rich taste and fullness, and is very inclusive. The original 24 flavor types of Sichuan cuisine are now integrated and innovated. At least more than ten flavors are added.

He believes that more and more seasoning manufacturers have developed a variety of composite seasonings to make Sichuan cuisine cooking easier, more standard, and more stable. At the same time How fresh experience.

In terms of cooking techniques, Sichuan cuisine is also integrated with other cuisines, and has learned some techniques of Western food. In various aspects, it has made Sichuan cuisine more colorful.

Zhang Yin also believes that there have been many changes in the flavor of Sichuan cuisine. The flavor type is superimposed with each other. The original two flavors are superimposed into one, or three flavored types are superimposed to make the taste shape richer and more complicated.

In addition, there are many overlap in cooking techniques. For example, Sichuan cuisine cooking uses molecular equipment, a molecular low temperature machine, and cooked the meat and other ingredients in a low temperature method to better retain the freshness and freshness of the ingredients and the freshness of the ingredients. Nutrition.

The various seasonings developed by the seasoning manufacturers also make the dishes clear and prominent. It is both appropriate and innovative without losing tradition.

The relevant person in charge of United Leihua also said that Unilever Diet Planning is committed to promoting the sustainable development of the catering industry, and has always worked with the World Sichuan cuisine conference to adhere to the brand mission of "release your enthusiasm and achieve extraordinary taste". The in -depth insights and understanding of the person has launched a number of trend flavors, bringing a better food experience to consumers.

Cover news reporter Yu Qishu

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