February 4, 2024 is the "beginning of spring" solar term in traditional Chinese solar terms. The beginning of spring is the first of the 24 solar terms, as the so-called "east wind brings rain to the west wind, the earth is sunny and warm", which means that everything begins and everything is reborn. It is often said that the plan of the year lies in spring, and the Zhiguan Restaurant, located in Beijing's Wangfujing Goldfish Hutong, was full of friends on the day of the beginning of spring, and the winners gathered to witness a New Year's elegant gathering activity created by Fudehui Catering Group with the theme of "Spring Blossom and Fish Turning into Dragon" - Liaohekou Cultural IP Image Derivative Collection.
Kaichun, Fish into Dragon-The main visual of Liaohekou cultural IP image derivative collection activities.
The team of Zhang Song, Xin Yaping, the founder of Fude Hui Restaurant Group, and Yu Sanshui, Zhang Huayun, etc., jointly created the image of "Fish into Dragon".
The legend of "Fish Dragon" comes from the folk, from the written record of "Classic of Mountains and Seas" to the inheritance of patterns in Yangshao-Banpo culture, and then to today's "Fish Dragon" image is endowed with a new spirit of the times and humanistic connotation, Zhang Songxin Yaping, the founder of Fude Hui Restaurant Group, led the team to sort out and create on the basis of the legend of the fish dragon. Zhang Song said that when Fudehui Catering Group collected fire in the birthplace of the Liaohe River and lit the stove fire in the restaurant, it established the group's positioning of inheriting and developing the cuisine of the Liaohe River Basin. In 2024, the Group's strategy is to develop along the "ferry" of the Maritime Silk Road. The group's initial IP image is two small fish, representing the diligent spirit of Liaohe people, and the folk have always had the saying of "fish leaping over the dragon gate", so on this basis, together with their own team, they created today's "fish dragon", and Zhang Huayun made this image a concrete second creation, and then the designer Yu Sanshui integrated it and finally presented it to the public. It not only carries the cultural spirit of Liaohe, but also implies the process of life transformation through hard work and self-breakthrough.
Zhang Song, founder of Fudehui Catering Group, introduced the "Fish Dragon" at the event
Zhang Huayun, one of the creators of the image of "Fish Dragon", showed everyone the fish into a dragon with rubbing works.
The image of "fish into dragon" deduced by paper-cutting skills.
The image of the fish dragon not only represents the desire of ordinary people to live a better life, but also reflects the psychology of the younger generation who hope to "counterattack" successfully. This image application will also meet the different needs of the public in the form of trendy toys, clothing, household items, stationery and other forms.
2024 coincides with the Year of the Dragon in the lunar calendar, and the day of the beginning of spring is generally considered to be the beginning of the Year of the Dragon of the Chinese Zodiac.
With food, spread friendship", the corporate philosophy of Fudehui Catering Group.
The "Zhiguan Family Banquet" created by Fudehui Group for the "Spring Festival, Fish into Dragon" Yaji activity is the concrete embodiment of its catering concept of "Passing on Friendship with Food", and this time it launched the IP image of Fish into Dragon in the "Family Banquet" located in the Northeast Cuisine Michelin Star - Zhiguan Restaurant, aiming to use the concept of "home" to make a deeper emotional interpretation of food, hoping that every diner can feel the temperature of home here.
The Zhiguan family banquet with the theme of "Spring Blossom and Fish Turning into Dragon" was carefully created by Zhiguan Restaurant.
At the event site, the guests touched and experienced different derivatives of the image of the fish dragon through the birth process of the image of the fish dragon, and praised this image that was full of Chinese flavor and cute and cute. In addition, Cui Daiyuan, a well-known cultural scholar and folklore expert, also explained the folk customs of "Lichun" in detail on the spot, so that the guests present once again felt the breadth and profundity of Chinese culture.
In the "Spring Season, Fish Turning Dragon" event, the invited guests tasted the "family banquet" of Liaohekou fishermen's dishes carefully prepared by Zhiguan Restaurant. The banquet uses the most common and common ingredients, and through appropriate cooking techniques, it has a different taste, fully demonstrating the process of "turning ingredients from fish to dragon". The Michelin-starred chef Long Shan of Zhiguan Restaurant carefully prepared innovative family banquet dishes using local ingredients from Liaohekou for the guests, including the "Spring Season, Fish into Dragon" created for the theme of the event - steamed hairtail with bamboo shoots, which is a combination of raw materials and hairtail fish from Bohai Bay, which is made of hairtail fish with deboning and marinated and steamed with homemade hazelnut mushroom sauce, the meat is tender and delicate and fragrant; Another example is the combination of sauerkraut and fish maw, which are common ingredients in Northeast China, and the "River Crab Tofu" made by using about 12 rice field crabs in each cup, hand-made crab roe and crab meat after filtering, which made the guests marvel at the "boldness" of northerners eating crabs, and changed everyone's stereotype of Northeast cuisine.