Graphic/Brother Zhu
This is a gathering of masters from the catering industry in Guangxi, and each other will present their classics in a flurry of time.
This is an ingenious work by the top chefs in Guangxi, with many climaxes, and the god-like operations are unstoppable.
This dedication from the masters of the Guangxi Famous Chef Committee is destined to amaze the entire Guangxi catering industry.
It is said that high-end ingredients are often cooked in the simplest way, such as sashimi, which is popular among diners in Guangdong and Guangxi. Because sashimi has not undergone traditional cooking methods such as frying, frying, and steaming, the nutrients are not lost at all, and it is a very nutritious dish.
The history of eating yusheng in China can be traced back to the pre-Qin period. After many dynasties, it flourished several times, forming a rich yusheng food culture. Today, Yusheng culture is inherited and carried forward, mainly in Hengxian County (now Hengzhou City) in Guangxi and Yusheng in Shunde, Guangdong.
Shunde Yusheng must shovel off the lean fish meat (the red meat between the fish meat and the fish skin) when making Yusheng, while Hengxian Yusheng not only keeps it, but also makes a big fuss about the ingredients and shape of the fish. If Shunde Yusheng follows a simple and clear style, then Hengxian Yusheng is not only beautifully arranged, but also has a variety of ingredients and unique and exquisite shapes.
Dongguan Yusheng and Guangxi Yusheng have their own fans. The two styles have been arguing about these two styles on major media platforms in China, and they have not stopped until now.
When Guangdong's crispy tilapia meets Guangxi famous chefs, what kind of sparks will they collide with?
The 2021 First China Crispy Tilapia Industry Chain Conference and "Maonan Crispy Tilapia" Fresh Snapper Dishes Tasting Conference, jointly sponsored by the Guangxi Cuisine and Catering Industry Association Famous Chef Professional Committee and Maoming Agricultural Products Processing and Circulation Association, was held in Nanning a few days ago The Renhe Hall of the hotel was grandly held.
Master of Chinese Cooking, Master of Hall of Fame Wang Tanghao, Chairman of Guangxi Cuisine and Catering Industry Association Zeng Dawen, Secretary General of Guangxi Cuisine and Catering Industry Association Mr. Wu Dongdong, Chairman of Guangxi Catering Industry Association Famous Chef Committee Mr. Guan Siwei, Secretary-General of Guangxi Cuisine Association Famous Chef Committee Mr. Zhang Zhiqing, Xu Dongping, executive vice chairman of Guangxi Famous Chefs Committee, Deng Qiu, chairman of the Golden Chefs Alliance of the District Cuisine Association, Maonan District Agriculture and Rural Bureau of Maoming City, Guangdong Province, an important partner of Maonan Crispy Luo Feishuang Snapper Brand in Guangxi, Guangxi various Hundreds of representatives of chefs from major catering companies and celebrities in the catering industry participated in the event.
In the morning of the same day, 12 Guangxi famous chef masters, including Guan Siwei, Xu Dongping, Meng Shitao, Yu Fu, Chen En, Yu Shuheng, Wei Liang, Zhong Guo, Liang Shanghai, Liang Fa, Ling Daping, Wei Qishi, etc., started cooking in Nanning Hotel. The kitchen is getting busy. Facing the "Maonan Crispy Tilapia" from the "Tilapia Capital of China", what kind of delicious dishes will the famous chefs in Guangxi make for us?
They use high-quality tilapia as ingredients, and with rich and varied cooking methods, they start a variety of tilapia dishes.
For thousands of years, it has been recognized that the simple and crude eating method of yusheng has been well received. Its cold, crisp taste makes people extremely happy. Therefore, famous chefs in Guangxi have also started with Yusheng. They quickly produced 24 high-quality dishes through bloodletting, knife skills, ingredients, and plate arrangement. Let the guests present thumbs up, full of praise.
The guests lamented that the chef is worthy of being a chef, only they can cook a fish to the fullest.
Mr. Zeng Dawen, President of Guangxi Cooking and Catering Industry Association, delivered a speech. He said that through the cooperation between Guangdong and Guangxi, it is a very meaningful thing for Guangxi's catering industry to bring good ingredients from Guangdong to Guangxi. He hopes that through this tilapia production The exchange has enabled Guangxi Yusheng to further improve its inheritance and development of innovation, to make efforts to promote the healthy development of Guangxi's catering industry, and to promote Yusheng food culture to all directions.
"Wang Qiteng, general manager of Yudao Hometown (Maoming) Agricultural Technology Co., Ltd.", shared with you the "new farming technology", "new processing technology" and "new brand thinking" of crispy tilapia, showing us Maonan The culture and outcomes of the tilapia industry.
Chinese culinary master and Hall of Fame honored teacher Wang Tanghao delivered a speech
Guan Siwei, Chairman of the Famous Chef Committee of Guangxi Catering Industry Association, has a better understanding of this kind of tilapia through the production of crispy tilapia. He thinks that this kind of tilapia has good meat quality. Come to braised, fried fish fillets can also be made into pickled fish. Yusheng perfectly interprets "the simplest is also the most difficult". The highest level of cooking is to have a good taste without cooking...
Xu Dongping, executive vice chairman of Guangxi Famous Chefs Committee, made two dishes of "Southeast Asia Tilapia Sashimi" and "Trendy Gui Beer Fish" with crispy tilapia. better.
The dustpan picked up by Meng Shitao, a practical technical expert of Guangxi South China Cooking Technician School, shocked the audience with its majestic momentum.
Ling Daping, a famous chef in Guangxi, made a dish of "Golden Pheasant Annunciation" with tilapia. He believes that the raw fish made from this crispy tilapia is firm and sweet, delicious and tender, just right. His other dish "Double Happiness Comes to the Door" arranged raw fish slices in the shape of red lanterns. The novel and unique shape was well received by all the guests present.
Yu Shuheng, a famous chef in Guangxi, thinks that this kind of crispy tilapia is very good for making yusheng. He made a classic yusheng in Guangdong, "Fengshengshuiqidiaoyusheng". Transparent and full of appetite.
Wei Yidao, a well-known Nanxiangzi master in Nanning, thinks this fish is quite good. The fish is very vigorous, and the fish meat is white and firm. It feels resistance when the knife cuts it across.
In addition, Wei Yidao made a "steamed fish with head dish" with kohlrabi, a specialty of Hengxian County. The combination of kohlrabi from Guangxi and crispy tilapia from Guangdong reflects the meaning of a family in Guangdong and Guangxi.
Zhang Zhiqing, secretary-general of the Famous Chefs Committee of Guangxi Cuisine Association, and Yu Fu (second from left), inheritor of Yusheng non-heritage in Hengxian County
Yu Fu, the well-known intangible cultural heritage inheritor of Hengxian Yusheng, who was introduced on CCTV, made two "Yuyuelongmen" and "Every year there are fish" aggressively.
He said that Yusheng in Hengxian County is a local traditional delicacy. There is a saying that if you go to Hengxian County and don’t eat Yusheng, you haven’t been to Hengxian County. Yu Fu believes that the texture of Guangdong crispy tilapia is relatively crisp, with a chewy and elastic texture, but he feels that compared with Guangxi local tilapia, the natural freshness and sweetness are slightly insufficient.
Deng Qiu, chairman of the Golden Chef Alliance of the District Cuisine Association, believes that making yusheng is a challenge for chefs, and it can better measure the knife skills and experience of a yusheng master. A good chef can cut yusheng with his knife skills. It is so thin, and it will not affect the taste. Today, the master chefs in Guangxi show their good cooking skills. It is worth learning for many young chefs in Guangxi to inherit the intangible cultural heritage of Yusheng. Carry forward.
This Maonan crispy tilapia "sweet snapper dish Nanning tasting meeting is the prelude to the first China crispy tilapia industry chain conference in 2021. The successful holding of the Nanning tasting meeting has strengthened Maonan crispy tilapia in the Guangxi market The promotion and publicity will allow more consumers to know and understand crispy tilapia, laying a solid foundation for the follow-up market construction and product promotion of Maonan crispy tilapia.
Award ceremony
On-site photo