The results of Xiamen's first "Famous Chef Famous Store" were announced!Please collect this "tongue list list" →

The top ten famous shops and famous points showed the taste area, and many citizens are tasteing dishes and snacks. (Photo by our reporter Wang Xieyun)

Xiamen Shacha Pot (Ten famous dishes)

In order to tell the story of Xiamen cuisine, inherit the promotion of southern Fujian and Haisi food culture, Xiamen food safety culture, and show the effectiveness of creating a national food safety demonstration city. The work federation, the Municipal Catering Association, the Municipal Culinary Association, the Municipal Old Branch Association, and the relevant association of the Municipal Commercial Federation, the first "famous chef famous cuisine store" selection event organized by Xiamen Daily's new media launched in early March this year. The event lasted nearly 4 months, and a total of 101 chefs, 107 dishes, and 53 restaurants actively signed up for the competition.

After a fierce and wonderful competition, a total of "Top Ten Famous Chefs", "Top Ten Famous Cenes" and "Top Ten Famous Stores" were selected this event. Yesterday morning, the selection list of Xiamen's "Famous Chef Famous Store" was officially announced at the launching ceremony of Xiamen Food Safety Publicity Week in 2022.

Before the launching ceremony, Xiamen's first "Top Ten Famous Stores and Top Ten Famous Cai" tasting meeting was also held at the scene. Invite guests to try.

【Top Ten Famous Stores】

1. Weiyou (Jimei Intime Department Store)

2. NP Tuo Vegetarian Museum

3. Belle Seafood Restaurant (Baofu Shop)

4. Xiamen Airlines Jinyan Hotel

5. Jiang Ji Shanwei Food Mansion (Hubin South Road Store)

6. Ding Banquet Minnan cuisine (Xianyue Store)

7. Minnan Courtyard Restaurant

8. Shangqingben Port Seafood Restaurant

9. Shuyou Seafood Restaurant (Bailuzhou Store)

10. Linjia Minnan Cuisine (Ruandao Road Store)

【Ten famous dishes】

1. Buddha jump wall (banquet encounter? Fujian Hui Pavilion)

2. Banyue Shenjiang (Xiamen NP Tuo Subtraffle)

3. Minnan Pig Foot Rice (Xiamen Pig Horn Pig Foot Rice Catering Management Co., Ltd.)

4. Coral taro mud crispy duck

(Xiamen Weiyou Catering Management Co., Ltd.)

5. Boil of Live Liver

(Shangqingben Port Seafood Restaurant)

6. Private Xia Bao Ginger Ginger Duck

(Xiamen Private Xiali Restaurant)

7. Xiamen Shacha Pot (Xiamen Linjia Community Catering Service Co., Ltd.)

8. White sparkling octopus

(Xiamen Yazhu Diery Restaurant Co., Ltd.)

9. Old Xiamen Nanjian liver (Xu Hangzhong Food House)

10. Turkish bamboo shoots

(Xiamen Sandu Food Co., Ltd.)

"Top Ten Famous Chefs" profile

● Zhang Ye: In 1992, Zhang Ye entered the NP Tuo Subtime Cooking Museum to learn art and embarked on the road of studying vegetarian vegetables. Due to the large limitations of the raw materials of vegetarian dishes, in order to make each dish in color, fragrant, and flavor, you must work hard to work hard on knife skills and cooking. The fineness of the court's vegetarian dishes, the natural natural vegetarian dishes, and the purity of the monastery of the temple, and the NP Tuo vegetarian vegetables have become a well -known vegetarian culture representative in the country.

● Chen Yajiang: From the stalls to the chairman of the restaurant to the chairman of the restaurant, Chen Yajiang stepped forward to find the "breakthrough" on the road of the chef. Southern Fujian is similar to Chaoshan's climate, and it is also surrounded by mountains and sea. Adhering to the principles of Shanshan's "fine production and pursuit of this taste", combined with the authentic flavor of southern Fujian, Chen Yajiang continuously develops dishes and integrates the two -faction cuisine. From the beginning of the first restaurant to the founding catering management company, Chen Yajiang won praise. Today, he is committed to creating craftsman's catering brands, hoping to carry forward the "Fujian" and "Shanshan" fusion cuisine.

● Forest level: Pour a bowl of boiling soy milk on a east star spots, and instantly flourish. For 25 years, he has been in the forest level for 25 years. He has loved research and development innovation, and has always been at the forefront of "New Fujian cuisine". In the recurrence of Xiamen people, he combined with traditional solar terms to create inspiration to create a "twenty -four verses of ravioli", and launching dishes suitable for the season. He explored the natural laws of ingredients, integrated into international cooking techniques, and presented "freshness, taste, seasonal, health". "Taming New Fire" for Fujian cuisine enriches Xiamen's most flavorful "fireworks".

● He Zhichen: Three -foot stoves, with a knife and falling, the fresh sea bass eel is made of thin slices, jumping with ginger silk between the pot spoon. Fresh and spicy and salty fragrance, He Zhichen can always seize and control the wonderful taste of seafood. As a native of Fujian who grew up at the sea, he has his own ideas for cooking for seafood. The principle of "respecting nature and not eating from time to time" has always penetrated his creative ideas -with "fresh" as the core. In the past two decades, He Zhichen not only cares about the taste of the dishes, but also cares about the health of the diners, and shows the fresh seasonal dishes that satisfy the diners.

● Yan Hongjun: The moment he picked up the spoon 30 years ago, Yan Hongjun had fate with "cooking". He has deeply cultivated the traditional southern Fujian cuisine, and a "Tong Anfeng Meat" won the Gold Award of the Xiamen Workers' Technical Contest. This delicious mark also labeled deeply in the hearts of the old Xiamen people. As a "Master of Fujian cuisine", he is committed to revitalizing the traditional southern Fujian cuisine and promoting the inheritance and development of Fujian cuisine with the spirit of craftsmen. He led the team to continuously improve the cooking techniques, carry out cooking research, hold academic lectures, cultivate senior technical talents, summarize food safety 4D management methods, and promote dozens of school cafeterias in Xiamen. Keeping the taste of this home and letting everyone eat authentic and reliable Minnan cuisine is the guardian of responsibility and adherence to the original intention.

● Gregory Louraichi: If you want to eat the most French -flavored French meal, many people will recommend Greg ’s to you. Gregory Louraichi is the founder and chef of this shop. The chef from France gives Chinese unique French temperament. He had cooked the oysters with Tieguanyin together to collide out "the flavor of the mix and match on the tip of the tongue". In Xiamen's foreign affairs activities, he has repeatedly received politicians of various countries and has been hired as a beautiful Xiamen tourist image ambassador. He assisted many foreign chefs in the Xiamen employment life and became the "gourmet ambassador" to spread the friendship between China and France. ● Li Chuanchuan: Some ordinary ingredients can be changed to flowers, birds, fish insects, birds and beasts, and vivid and wonderful, so that people can get pleasing art experience while eating. This is the charm of food carving. To this end, Li Chuanchuan soaked himself in the kitchen all day, one by one, from entry and proficiency. In addition to the pursuit of skills, he also pays great attention to incorporating cultural elements into the creation of food carving. Essence

● Men Jianwei: As the gold winner of the National Seafood Cooking Skills Competition, Men Jianwei's seafood production skills have been called upward clouds. After several "big scenes", he has served as a number of five -star hotel chefs, and has repeatedly participated in the large -scale banquets of more than 3,000 people; insisting on paying attention to "small details", each ingredients must be carefully selected, and then based on their respective respective ingredients, they are based on their own. Features, appropriate treatment, so that the ingredients can retain their own deliciousness to the greatest extent; every detail in each detail such as ingredients, heat control, etc., can reflect his concentration of kitchen skills and hard work.

● Chen Huimin: The ancient and early flavor is the nostalgic taste of southern Fujian. Chen Huimin, who has been attached to the stove from an early age, has been searching for the ancient and early flavor for many years, evoking the "taste in memory" of southern Fujian people. He visited a few masters of Fujian cuisine and read a lot of books just to restore the skills of ancient French Fujian cuisine. In 2020, he developed and launched the ancient yellow flower fish soup, southern Fujian vinegar meat and other dishes, which were included in the "Chinese Food Special Food List" by the Chinese Culinary Association. He adheres to the path of innovation and inheritance, improves southern Fujian shrimp noodle soup base, and uses earth eggs and snow crabs to launch classic dishes lobster soup soup hibiscus steaming snow crabs, so that ancient early deliciousness is in the mouth and hometown.

● Dong Banghao: Dong Banghao, who was born in Keban, went to Hong Kong to study and worshiped under the door of famous chefs. He was immersed in various dishes creation. Can express your imagination and creativity by enriching ingredients. He combined his feelings of cooking and pursuit of dishes into the wonderful taste of meals.

Our reporter Chen Ni

Correspondent Liu Qiguo Han Songsong

- END -