The 150 Shandong cuisine standard will be released next year.
Ji'nan times
the most suitable temperature for the saute frying pan is 85 degrees C, the most suitable taste temperature is 50 degrees centigrade onion burning sea cucumber onions The length of the white segment should be 4 centimeters, the two ends of the cross flower knife are suitable for.Amp; hellip.amp; hellip next year, 150 courses of Shandong cabbage will have the standard of tailor, a little amount of ambiguous words will be accurately replaced by the unit of the gram. At the same time, Shandong Provincial Quality Supervision Bureau, Shandong Cuisine Association and Shandong cuisine sub standard association plan to use 3 years to set 500 standards for Shandong cuisine.
plan 150 courses of Shandong cuisine in the next year to release
the training meeting of Shandong cuisine standard in the 15 day. Many people in the industry put forward the discussion of what the Shandong cuisine is now. In recent years, with the siege of Sichuan cuisine and Hunan cuisine, Shandong cuisine has become weaker and weaker. A new round of defending battle of Shandong cuisine has been launched again in the compilation of standards. In the view of Zhao Huamin, President of the Shandong Cuisine Association and the director of the Shandong cuisine sub standard, it is also a purpose of making the standard of Shandong cuisine to let everyone eat the local Shandong cuisine and then make the young people back to the Shandong cuisine camp.
150 Lu vegetables, including fried cassae and casserole sea cucumber, were listed as the revised local standards of Shandong province in 2013, according to the announcement of the Shandong Provincial Quality Supervision Bureau on the publication of the 2013 local standard system (repair). The standards for these dishes will be released in August next year. From raw materials to cooking utensils, from knife to cooking, from color to taste, there will be clear quantitative criteria.
in fact, as early as 2009, the Provincial Quality Supervision Bureau issued the local standard of 10 dishes, including shallot burning sea cucumber, shark's fin, broth soup, pot slump yellow fish, nine turns of large intestine, red pickpocket elbows, fried fish, fried fish celery, shredded yam and fillet. With Scallion burning sea cucumber as an example, the standard requires sea cucumbers to take 120 heads (500 grams) of dry sea cucumbers, and shallots should choose the green onion of Shandong shallots with dry skin. The vessels in full bloom should be.Amp with a diameter of 15 centimeters in diameter; hellip.amp; hellip
suppose that Shandong Kentucky Kentucky type production
is understood, The 150 dishes that have been standardized since mid November 2013 are now in the initial stage of drafting. Unlike the Shandong cuisine standards published before, this will be divided into traditional dishes, folk dishes and innovative dishes in the form of system release. According to the different dishes, the corresponding standards will be formulated, and the adjustment and adjustment will be made in time.
the standard is only part of the Shandong cuisine revival plan. The standard is not designed to unify the taste, but to record the commonness of Shandong cuisine and let the essence of Shandong cuisine be passed down. The relevant staff of the Provincial Quality Supervision Bureau said. In Zhao Huamin's view, the formulation of standards is conducive to further promotion of the Lu cuisine hall, which can make the production of Shandong cuisine like Kentucky and McDonald's, to achieve factory production, the original juice out of Shandong, and even out of China.
promoting the central kitchen is the second step for the industry to revive the Shandong cuisine. According to the introduction, the central kitchen is also the usual central distribution center, through the unified procurement, selection of vegetables, seasoning, materials, material bags made into semi-finished products to carry out distribution. This can ensure consistency of taste, to a certain extent, eliminate the influence of human factors on dishes, and also reduce costs. Zhao Huamin said.
standardization of interpretation does not exclude innovation
Shandong cuisine as the top of the eight cuisines. There are many techniques for Shandong cuisine, especially for fried and fried dishes. The taste is salty, fresh, tender, fragrant and crisp. At the same time, it pays great attention to the modulation of clear soup and milk soup. In many people's concept, Shandong cuisine may be very heavy, oily and sticky. In fact, Shandong cuisine is very particular about peace keeping. The deputy general manager of Shungeng Hillview Hotel group and
rejuvenation of Shandong cuisine will allow citizens to do
"in fact, Shandong cuisine has many categories, from Jiaodong cuisine to kongfu cuisine, but in Ji'nan, it is" narrowly "understood as' Ji'nan cuisine '." Wang Xiaogang, a culinary master, gourmet and health expert, said that the first thing we should do is to let the Shandong cuisine regain its market competitiveness. In many people's mouth, it is the nine turn of the large intestine and the fireworks, but in fact, these are only a very small part of the Shandong cuisine. "The dining table with the special ingredients can be truly recognized by the public."
feature snack is also an important part of the reunion of Shandong food, Wang Xiaogang said: "tourists come to Shandong, come to Ji'nan, how to remember here, many times to find a taste." For example, if you go to Sichuan, you will eat fat powder and meat beans. In Wang Xiaogang's view, after the formulation of standards, one of the most important uses is to let the public learn to do so that their own people can recognize it and then better promote it. Besides
, the dining environment should also be the focus of future consideration. Let Lu restaurant have more fashion sense and design sense to attract more young people to patronize. (reporter Yin Shuang)
netizen said
salmon 2009: Yung Street Yixing flavor Pavilion, though the taste is still good, but the taste of the dishes is not aesthetic, the environment is worse. And like Beijing's Phoenix Tree creative dishes and many creative cuisine restaurants in Shanghai, dishes are a kind of enjoyment, not to mention the mind of the environment and decoration style. Now no one is short of eating, the gimmick is still very important! @ late four years: the Shandong cuisine museum is now very rare, it is also difficult to eat authentic Shandong cuisine, to go to the small restaurant, Shandong cuisine is in urgent need of brand, seek for the development of the group. In the post-80s and the post-90s ideas, Shandong cuisine is not very good, so they do not eat vegetables, but they do not have the opportunity to eat authentic Shandong cuisine.