More than 1,600 years ago, the "Huayang National Chronicles" recorded the characteristics of the Sichuan people "still tasteful and spicy". There are many popular dishes in Sichuan cuisine, such as sauerkraut fish, boiled fish, boiled meat, boiled boiled meat back to the pot meat, garlic white meat, boiled boiled meat, camphor tea duck, mapo tofu, etc. However, the first thing to do is to make a brand in the catering industry category and achieve scale effect. It is reported that the market size of the sauerkraut fish category will exceed 60 billion yuan in 2023. Quality, diversification, light meals and the new upgrade of dining experience have become the direction of the development of sauerkraut fish, and the market for the development of sauerkraut fish is incomparable to other categories.
Multi-pin sauerkraut fish sauerkraut fish king.
Signature Golden Soup Sauerkraut Fish, Pickled Pepper Flavored Sauerkraut Fish, Boiled Pot Laotan Sauerkraut Fish, Pickled Pepper Frog Sauerkraut Fish, Ma Ma Classic Sauerkraut Fish, Kung Fu Fat Intestine Sauerkraut Fish, Guizhou Sour Soup Fish, Multi-C Tomato Fish ......Sauerkraut Fish King, China Registered Culinary Master, Senior Culinary Lecturer, Witness and Promoter of Sauerkraut Fish Industrialization Development, Founder of Traditional Sichuan Cuisine Studio, Managing Director of Sichuan Xinnong Quanyi Food, Managing Director of Sichuan Fu Qianjin Catering ManagementA new generation of sauerkraut fish boutique dishes has been developed for the gluttonous cat sauerkraut fish restaurant, and the new dishes developed pay attention to the unity and fluency of color, aroma, taste, shape, nourishment and other expressions, which have been popular in the market. Customers line up to taste the gluttonous sauerkraut fish has become a street scene, and the sauerkraut fish in the gluttonous cat restaurant is a delicacy that people talk about.
Jin Wei sits in the middle, and the food and smoke are all around. It is clear and fresh, and it is fresh with purple scales. It is reported that the sauerkraut fish originated in the folk of Jiangjin, Chongqing, and the fishermen cooked the fresh, crispy, refreshing, tender and sour sauerkraut and fresh fish meat in exchange for fresh fish. The sauerkraut with just the right pulp is crispy in the mouth, mixed with fish meat, and a sour "storm" rolls up in the mouth. The rice in the mouth is swept away in an instant, and the sour taste inspires a soft and long-lasting pleasure that lingers between the mouths for a long time
Invite fish sauerkraut fish sauerkraut fish culture.
Optimize the details of cooking technology with the company's products further designed by Mr. Yang. "The busy words reveal the passion and vitality of the entrepreneurs, and the deep cultivation of the sauerkraut fish category is not overnightEarlier, he served as the general technical consultant of the "Invite Fish Laotan Sauerkraut Fish" brand under Shenzhen Qianxun Catering Management. Under the research and development of the first master, Invite Yu Laotan Sauerkraut takes "Invite Culture" as the core of the brand, integrates the authentic Sichuan cuisine culture, and retains customers with warm service and pure taste. Chinese eat exquisitely, often use invite, invite, appointment and other words, the word "invite" in line with the appeal of modern people to dinner, reflecting the cultural atmosphere of intimacy between friends and happy enjoyment of food, in Chinese classical poetry, "invite" word poems are also a lot, such as Li Bai's "toast to invite the bright moon", "invite fish Laotan sauerkraut fish" into these classic elements.
The business philosophy of Laotan sauerkraut fish and gluttonous sauerkraut fish have similarities, but there are differences. With the concept of "delicious", it includes a series of delicious Sichuan dishes such as saliva chicken, camphor tea duck back to the pot meat, button meat, boiled meat, green pepper sesame fish, etc. Invite fish sauerkraut fish with a successful business model and excellent dishes to develop a number of franchise stores, the market is booming, gluttonous cat sauerkraut fish restaurant with the "sauerkraut fish +" model to develop a variety of sauerkraut fish food, let people enjoy the sauerkraut fish to eat through.
Traditional old Sichuan cuisine is more elaborate on cooking.
Sichuan cuisine attaches great importance to traditional craftsmanship, attaches importance to oil temperature, freshness of ingredients, condiments and pays attention to complex flavor types, complex cooking and sprinkling skills, and has high requirements for chefs' cooking level. ”**It is said that proficient in traditional Sichuan cuisine requires patience that ordinary people can't match, and it also requires superhuman comprehension and learning ability. The cooking and dishes of Sichuan cuisine masters seem to be casual, but in fact, they contain profound skills, and the type and taste of the whole process are designed and produced as clear as you like.
Make high-quality Sichuan cuisine, inherit and never forget the roots.
What is Sichuan cuisine? * I believe that Sichuan cuisine should take the route of traditional revival, especially today, when new Sichuan cuisine products are emerging in an endless stream and some have gone astray. “Taking Sichuan marinade as an example, Sichuan marinade is different from the lo-mei in other places, Sichuan marinade is a marinated method with spicy as the core, and the marinated Sichuan cuisine includes numb flavor and spicy flavor. Pay attention to the old brine into the taste, the brine is heavy. There are many small braised products, such as chicken offal, chicken wings, phoenix feet, duck brains, etc., which are different from the flavor of Wuhan's sauce and marinade. Sichuan brine focuses on refining the fragrance of brine, and there are many and complex things in brine, and the categories are even more than those in all parts of the country combined. The craftsmanship is also very particular. ”**'s old father is a red chef, influenced by his father, and likes to cook since he was a child. Start by helping to burn coal and water. Slowly learned to make steamed buns,"I didn't go to high school. * said that in 1984, he made a major decision in his life, "I went to a restaurant in Chengdu to study art and washed dishes for two years. In 1986, I met a special chef of a Chengdu catering service company in his 70s, got his order, and learned a lot of Sichuan cooking skills. Speaking of this, the tone of ** revealed the excitement of a turn of fateUnder the guidance of a famous teacher, I learned to cook the famous dishes in Sichuan cuisine. Such as: mapo tofu, back to the pot meat, garlic white meat, watercress fish, spicy chicken, mom rabbit head and other dishes, under the guidance of the master to be his inheritor. "For two or three months, I made mapo tofu for the master every day, and the master ate the mapo tofu I made for two or three months, and told me that the child had learned it. ”**Learn Sichuan cuisine sincerely, and learn real skills.
The list of high-quality authors makes ingenuity Sichuan cuisine, and innovation is not conservative.
The 80s and 90s of the last century were the stage when the tide of market economy changed from germination to popularization. There is a legend in the society about entrepreneurs who became rich overnight, and they learned the skills of Sichuan cuisine, and began to look for a stage to show their talents. **Soon after working in the logistics guest house of Chengdu Military Region, he worked as the head chef of the Northwest Sichuan Restaurant in Lanzhou. After entering the career, the cognition and research of Sichuan cuisine have reached a higher level"Explore the function, nutrition and character of ingredients. Take Sichuan pepper as an example, what is hemp? How do you season to make people feel numb? Radish and cabbage make good use of their character and make ordinary ingredients delicious. ”**The description of the ingredients and seasoning methods fully reflects the easy-going characteristics of Sichuan cuisine, and uses ordinary ingredients to make the world's best taste like dragon liver and phoenix pith.
The five flavors of the husband are the sum of sweetness. "If you savor the dishes of **, you can see that many of his dishes and designs incorporate Northwest elements. For example, during his work in Sichuan Northwest Catering Company, he boldly tried to integrate Northwest elements into Sichuan cuisine. When serving as the planner of Zongling's Quancheng Restaurant, he further integrated Sichuan cuisine and Northwest cuisine. In the accumulation of years of work experience, I have realized the logical relationship between the cuisine and the location. "Sichuan cuisine pays attention to '100 dishes and 100 flavors, one dish and one style', Chengdu Sichuan cuisine is original, Shenzhen is a large fusion city, highlighting the spicy taste, and the taste in the first-tier cities of Beijing, Shanghai and Guangzhou is lighter. For example, there are spicy sour and hot pickled cabbage fish, sauerkraut fish that is not spicy, lightly flavored pickled pepper pickled cabbage fish, and so on. ”**Over the years, he has worked as a culinary consultant for many enterprises, and has more diversified, complex and widely integrated Sichuan cuisine traditions and innovative thinking models.
Cooking the old taste keeps the taste of Sichuan cuisine.
Why can sauerkraut fish support a category industry? This is because people everywhere have a "sauerkraut consensus" in their hearts. "First: This is mainly manifested in the fact that sauerkraut is a flavor food that people in the southeast and northwest like and can accept; Second, the flavor of sauerkraut is sour, crisp and tender. People everywhere can accept delicious food in terms of taste and taste; Third, the taste of sauerkraut is accompanied by the flavor of the New Year, which contains the taste of home and love brewed by the mother when making sauerkraut, which is a lingering memory and taste on people's taste buds. The sauerkraut fish category has been flourishing in the catering industry for a long time. The era of "sauerkraut fish +" has come, the new way of eating "sauerkraut fish +" has expanded the coverage of consumer groups, and the high-quality sauerkraut fish series products developed by the first generation have reached a new level in the market.
Ernai five grains Feng Rong, melon gourd rao, Hui Yi hemp, often ginger gardenia, aconite giant garlic, mugwort pepper, Oi sauce Qingqing, public offering Chusi, winter bamboo shoots, old vegetables to increase. This is a dazzling array of delicacies recorded by Yang Xiong of the Western Han Dynasty in "Shu Du Fu". Good at learning, wandering in the encyclopedia of Chinese food culture, learning from each other's strengths, absorbing the essence of east, west, north and south Chinese cuisine for my use, integrating into Sichuan cuisine cooking, and taking innovation and development as the driving force to inherit and carry forward the Sichuan cuisine culture.
**Adhering to the concept of food and catering for the public, he taught traditional hot pot, Sichuan cuisine, braised vegetables, snacks and other cooking skills to his apprentices, and paid more attention to teaching apprentices to learn how to be a person first, as long as "work hard, you will meet a different self." Only persistence, and then persistence; Work hard, try harder, and you'll see the best hosts. ”**Master moral Shuangxin, follow him to truly learn the true meaning of Sichuan cuisine culture, and become the inheritor, adherent and pioneer of Sichuan cuisine culture.
Postscript: Sauerkraut fish culture. **Abide by the traditional Sichuan cuisine cooking skills, become the industry's unforgettable sauerkraut fish king, while constantly refining and strengthening ecological products, **also advocate actively promoting the excavation and construction of sauerkraut fish culture, and integrate more Sichuan flavor elements into the sauerkraut fish brand store, so that people can feel the enthusiasm and unrestrained of sour Sichuan pickled fish culture as soon as they enter the store.
The more local, the more international. "Nowadays, the development of the sauerkraut fish industry has taken a step towards internationalization, and more and more sauerkraut fish shops have opened in the United States, Canada, Australia, Malaysia, Singapore and other places, and the industry is becoming more and more popular. A "sauerkraut fish" born in the countryside is swimming to the world with its fins open.
[**Encyclopedia].
Chinese name: **
Alias: Kitchen worker.
Nationality: Chinese.
Nationality: Han nationality.
Nationality: Laojun Town, Yanjiang District, Ziyang City, Sichuan Province.
Date of birth: 24 June 1969.
Graduated from: Ziyang No. 1 Middle School.
Profession: Cook.
Main Achievements:
*Founder of Traditional Sichuan Cuisine Studio.
Create Sichuan Xinnong Quanyi Food***
Create Sichuan Fu Qianjin Catering Management***
Honors:
1. Sichuan Xinbashu Weiwang Food is the best strategic partner;
2. Beijing Chinese Culinary Arts Research Association (Vice President Unit of Sichuan Bashu Weiwang Food, 2019.)12）
Gold Award of the 2nd Panda Food Festival Team in Dujiangyan City.
4. Culinary expert lecturer of Zhongcheng Weiye Hotel Management Education Group (2016.)8.29）
5. Representative of Ziyang of the International Rice Association and Laozi Food Culture Research (President's Office) (2016.)2.21）
6. Gold Trophy Award of China Famous Chef Development Center.
7. Won the Winning Award of the Culinary Exchange Meeting of the Backstage Center of ICBC (2020.)8.23）
8. Expert member of Chongqing Celebrity Chef Development Center of the Credit Special Committee of the China Circulation Industry Management Policy Research Association (2019.)5.5）
9. Registered Culinary Master of the Famous Chef Development Center of the Credit Committee of the China Circulation Industry Management Policy Research Association (2019.)4.20）
10. China Cuisine Association Hall of Fame Excellent** (2021.)9）