Shenzhen Five Star Kitchen Qiu Zhencheng: ingenuity carving "fine Chaozhou cuisine"

When the Mid -Autumn Festival came, Qiu Zhencheng and his colleagues were busy again.

In the past 32 years, Qiu Zhencheng has settled the deliciousness on the tip of the tongue and is committed to carrying forward Chaoshan cuisine. He is the first five -star chef since Shenzhen has launched the "Cantonese Master" project, and is also the leader of Shenzhen's "fine Chaozhou cuisine".

Innovation and innovation, carve "fine Chaozhou cuisine" with heart

"Use Chaozhou Kung Fu tea red mud furnace, non -fust -free charcoal to make the original abalone shell white meat slices, old chickens, and pork ribs boiled with charcoal. The taste is soft and waxy. "In the peak of the five -star" Cantonese cuisine "chef held last year, Qiu Zhencheng won the recognition of the judges with the" Ancient French Charcoal Boiling Abalone ". Chaoshan cuisine is passed down from the vein, both tradition and innovation.

"I have liked Chaoshan food since I was a child. I have always wanted to be a chef. After graduating from high school, I started to be an apprentice." In 1990, Qiu Zhencheng left his hometown of Puning and came to Shantou to start a dream journey. Qiu Zhencheng studied all the way, and gradually became an outstanding Chaozhou cuisine master. In 2006, Qiu Zhencheng came to Shenzhen to engage in Chaozhou cuisine catering. He has always been drunk in the integration of Chaozhou cuisine, developing new dishes, and sophisticated work. He thrives in Shenzhen and has become the leader of Shenzhen's "fine Chaozhou cuisine".

"Shenzhen is a large city with tolerance, innovation, and scientific and technological sense. Chinese food, western food; Sichuan cuisine, Hunan cuisine, Cantonese cuisine, tide vegetables ..." In Qiu Zhencheng "And the United States and the reputation of China and abroad, in an international metropolis like Shenzhen, Chaozhou cuisine also possesses a high position. However, if Chaozhou cuisine culture wants to be spread and promoted in first -tier cities, and occupy the market, in addition to retaining the original characteristics and tastes, it also needs to be continuously promoted to create "fine Chaozhou cuisine".

Spare no effort to promote the spread of Chaozhou cuisine culture

Over the years, Qiu Zhencheng can often be seen in various food activities across the country. He has served as a chef in the national football team in the Milu era. In 2013, Qiu Zhencheng also opened Chaozhou cuisine in Beijing. Journal, casserole porridge, meat, fish rice, thin shell rice, beef balls, frozen red crabs, lion -headed goose and other authentic Chaoshan cuisine are sought after by the capital diners, promoting the cultural exchange of north -south food.

Qiu Zhencheng believes that "fine Chaozhou cuisine", while based on deliciousness, work hard in color matching, packeting, and ingredients combination. The ingredients are exquisite and tidy. , So as to achieve the effect of "one dish and one scenery, one dish in the mood".

"First of all, Chaozhou cuisine talks about the original flavor, and it is a fresh word, which requires the freshness of the ingredients. It is very convenient to make Chaozhou cuisine in Guangdong Province. It is very convenient and the ingredients are very rich. Second The group is young, and the diet consumption concept of the younger generation is different from the past.

After the five -star chef, Qiu Zhencheng was not idle. As a national senior cooking technician, he always remembers the "craftsman spirit" in inheriting the cooking industry. "The development of the chef industry has greatly improved, and it is no longer an industry with low cultural level and poor career recognition. With the implementation of the Guangdong Cuisine Master 'Project, the status of chefs has gradually improved. , This industry will go further and further. "

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