Jimu News reporter Shi Qian
Photographer Li Hui
On September 27th, the first tasting banquet of three famous Chu cuisine masters, Lu Yongliang, Sun Changbi and Tu Jianguo, was held in Wuhan. The 12 innovative Chu dishes developed over a month were presented at the tasting banquet and won unanimous praise from the guests present.
Chucai Innovation Base was established
There are still twenty to thirty meters away from the venue, and a strong aroma rushes to the face. The Jimu news reporter saw at the scene that the cold dishes "East Lake Autumn Colors" are very particular about the dishes, and the dishes are drawn into the picture. . The dishes are sourced from fresh abalone with pepper and hemp, secret smoked fish, braised beef, braised hoof flowers, and cucumber mixed with garlic. The group is shaped like a hill with a lotus pattern, allowing diners to experience the autumn colors of the East Lake.
Donghu Autumn Colors
"Inheritance is not conservative, innovation does not forget the roots." Master Lu Yongliang introduced that this dish is an improved and innovative dish of Chu cuisine "Golden and Silver". The Xianning asparagus used in this dish, Tongshan Iberico pork bacon. The bacon and bamboo shoots are chopped by hand, then wrapped in shark fin and cooked together to achieve the complementarity of taste and nutrition.
There is no fish without fish. Fish plays a very important role on the table of Hubei people. According to Master Lu Yongliang, golden grilled catfish maw is a representative dish in Chu cuisine. This dish is made with fresh catfish maw simmered. It's finished and served with burnt rice fried with egg yolk. It is oily but not greasy and has a long aftertaste. Another fish dish—steamed Wuchang fish tuw, using the most fatty fish belly stalls to keep the freshness and nutrition of wuchang fish to the utmost extent. The fish flesh is as white as jade, and the meat is tender and smooth. It is famous at home and abroad. One dish.
Chu cuisine master Lu Yongliang tastes dishes on the spot
Master Lu Yongliang introduced that Chu cuisine is different from Sichuan, Cantonese, Shandong, Su and other cuisines. Chu cuisine absorbs the essence of major cuisines and forms its own flavor characteristics. The biggest characteristic of Chu cuisine is its "freshness." Chu cuisine is an inclusive and eclectic dish.The future will also be on the road of "inheriting and not conserving the old, and innovating and not forgetting the original".
"Hubei is the land of fish and rice, leading the'fresh world." Lu Yongliang said that the government's vigorous promotion of Chu cuisine must be a culture of adequate water. Freshwater fish are the best ingredients in Hubei, and water resources should be fully utilized. In addition, in addition to freshwater fish in the water, there are also water chestnut , lotus , lotus root , etc., which are all bountiful ingredients in Hubei, and water culture should be used to promote Hubei cuisine.
Actor Lu Ming Tasting and praising Chu cuisine
On the same day, Hubei's first Chu cuisine R&D and innovation base was opened in the lakeside guesthouse by the east lake. Lu Yongliang introduced that 12 innovative Chu cuisines, including cured fresh golden wings and golden grilled catfish maw, were developed by him, together with Sun Changbi, Tu Jianguo and other Chu cuisine masters over a period of one month. From today, these new dishes are on the shelves in Hubin Guest House, but Hubin Guest House is only the first stop. In the future, more innovative Chu cuisine will be developed and promoted to more Hubei cuisine restaurants.
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