soup is the most widely used ingredient in chefs' cooking. Jintang, as a top-level soup, can not only enhance the appearance of the dishes, but also taste unique.
Nowadays, under the general trend of health, Jintang has also begun to develop in a healthy direction under the improvement and upgrading of generations of cooking workers, and its application scenarios have become more and more extensive.
Author: Chen Lan
Editor: Wang Baishi
Title picture: Qianwei Soup provided by
There is a proverb in the cooking industry called "The opera singing style, the gun of the warrior, the soup of the chef" , which fully demonstrates the importance of a good pot of soup in the cooking process of chefs.
Chinese cooking master, national judge and Chinese chef Lu Jinquan also expanded this theory to catering operations. He believed that restaurants need good soup to produce hot dishes, means "the soup of the restaurant, the soul of the production, the spear of profit".
Among many soups, Jin Tang is widely used in various cuisines and dishes because of its mellow taste, thick and thick soup, delicious but not greasy.
Inheritance of a bowl of golden soup,
Jin Soup Inheritance Ceremony & Jintang Popular Dishes Conference was grandly held
As diners pay attention to health needs, Jintang is also constantly upgrading and iteration, such as the "gold soup" that combines pumpkin and soup together, such as the "gold soup" that looks good in color and tastes more fragrant.
On May 18, 2022, in order to give catering peers a deeper understanding of the widespread use of "Jin Soup" in dishes, Qianwei Soup, a conservation unit for "Jin Soup Production Techniques", held an event with the theme of "Jin Soup" at the Qianwei Soup (Guangzhou) Popular Cuisine Research and Innovation Center.
On the same day, Mr. Zheng Keping, general manager of Qianwei Soup, Master Lu Jinquan, Chinese cooking master, Mr. Cai Zhihui, a capital clan, Mr. Deyou Tiancheng, Mr. Hu Jinghua, Mr. Chen Qilang and Ms. Liu Chunlin, Mr. Chen Hongbo, founder of Hongcun, Ms. Huang Cheng, co-founder of Huatai Wine Industry, Mr. Qi Ming, director of the Cantonese Culture Professional Committee of Cantonese Culture and Food, Ms. Liang Jiaying, host of "Will Meet Good Materials", Mr. Tan Yao, Vice President of the Cantonese Cultural Industry Association, Mr. Fan Jinzhong, Dongliwang Kitchen Supplies Co., Ltd. and other catering industry people attended the event.
Hongchu.com, as a special media, also went to the scene to witness the exciting moments of the event. At the
event, the "Golden Soup Production Technique Intangible Cultural Heritage Inheritors' Plate Award Ceremony and Qianwei Marketing Academy Award Ceremony" was grandly held. Zheng Keping, general manager of
Qianwei Soup Production Production Production Production Technology, personally awarded the plaque of the main inheritor of the intangible cultural heritage of "Golden Soup Production Techniques" to Chinese cooking masters, national judges, and Chinese chef Lu Jinquan.
△Left: Zheng Keping, general manager of Qianwei Soup Pin Right: Master Lu Jinquan
In order to enable Master Lu Jinquan's "Jin Tang" skills to be inherited, the "Jin Tang Making Skills" inheritance ceremony was also held on the event.
Qianwei Double Swordsman Qianwei Kitchen Director Xiong Jianyong, and Qianwei Kitchen R&D chef Lin Jianfei, as one of the inheritors, bowed to Master Lu and worshiped tea, and officially became the inheritor of "Golden Soup Making Techniques". The two inheritors said that they will work together to carry forward the "Jintang" skills.
△Left: Xiong Jianyong, Director of Qianwei Kitchen, Middle: Master of Soup Products Lu Jinquan, Right: Lin Jianfei, Chief Chef of Qianwei Kitchen,
As the industry's "magician in the kitchen", Master Lu Jinquan made a speech on the spot.
He said: "The research, development, production, improvement and upgrading of Qianwei Jintang is a difficult and long process. Nowadays, Jintang is used more and more widely in the catering industry, and the dishes of Jintang are becoming more and more diverse. In the future, I and my two apprentices will continue to adhere to the spirit of craftsmanship and work hard to develop and promote more Jintang dishes.”
Subsequently, the Qianwei Catering Popular Dishes Empowerment Marketing Academy announced the formal recruitment of soup master Lu Jinquan as the honorary professor of Qianwei Catering Popular Dishes Empowerment Marketing Academy, and and held an honorary professor plaque ceremony on site.
△ Soup master Lu Jinquan
html l3 Qianwei said that in the future, he will train more all-round chef talents with Master Lu Jinquan, do more research and innovation promotion of Jin Tang skills, and order food to make gold.
After the Jin Tang inheritance ceremony, a press conference on the hot dishes made by Jin Tang was also held.
First, Fengshengshui has made golden snails, spicy and sour fruits, and sour skin. Spicy and appetizing aromatic mango with chicken, sour and sour golden soup soaked in snowflake beef and other dishes made with "Qianwei Spicy and Sour and Sour Jin Soup No. 2" as the soup base are grandly made. They are sour and sour, fresh and delicious, and are delicious and appetizing. Especially after using the golden soup to taste, the dish is bright and golden, making people salivate.
△Spicy and sour and sour and fragrant, and the dishes are full of flavor. Then, Jintang tofu rolls, Jintang white jade fish balls, Yipin Jintang boiled flower gel cylinders, etc. also appeared one after another. Hongchu.com learned that the golden soup of these dishes is made of "Qianwei Jintang" . Tofu, fish balls, floral gel , etc. are tasted with Jintang, not only can they add color and freshness, but the overall appearance and texture of the dishes are greatly improved.
htmlm l0△Jin Tang White Jade Fish Ball
At the press conference of Jin Tang Popular Products, in addition to Chinese dishes, Western dishes are also very outstanding. For example, Jin Tang Cheese Baked Prawns, which combines Jin Tang with prawns and cheese, presenting a different taste.
△Jin Tang Cheese Baked Prawns
This time Jin Tang Popular The release of tasting has allowed more chefs and people in the catering industry to see more possibilities for Qianwei Jin Soup in the use of dishes.
From high-end dishes to popular dining tables,
A bowl of golden soup’s way to catering attack
In fact, Jin Tang has a long history of development in my country and is widely used in dishes. Why can Qianwei Jin Tang be recognized by so many catering people? What is special about it with other Jin Tang?
This has to mention Mr. Lu Jinquan, the master of Cantonese cuisine.
It is understood that Qianwei Jin Soup is made by Chinese cooking masters and national judges Lu Jinquan after continuous improvement and research.
Lu Jinquan is a Chinese cooking master, a national judge, Chinese chef, and executive vice chairman of the World Chef Association. He has won the honorary titles of "Gold Award in the Central Asia Competition, Special Gold Award in the World Competition, "Storm Figure of the Chinese Catering Yearbook", "Godfather of the Chef in Guangdong, Hong Kong and Macao".
△Soup master Lu Jinquan
Lu Jinquan once served as the executive chef of Guangzhou White Swan Hotel , and was invited to be the reception chef of then President Hu Jintao in 2005.
In 2008, Lu Jinquan came to Guangzhou Yangyuan Palace as the executive chef. During this period, he developed a series of pumpkin dishes, among which he used pumpkin juice , which also laid the foreshadowing for the subsequent "golden soup".
As a Cantonese cuisine master, Lu Jinquan has always had his own unique experience in using the ingredient pumpkin. He will spend three months studying how to make a series of creative dishes for pumpkins. He will also try to use pumpkin paste into dishes and make it into popular Cantonese cuisine.
In 2014, Lu Jinquan officially got along with Qianwei and became Qianwei's chief kitchen consultant . Lu Jinquan and Qianwei's R&D team began to try to combine pumpkin with soup to develop a brand new "Jin Soup" product.
In 2017, Qianwei produced a series of products that are different from the traditional "gold soup" based on Master Lu Jinquan's traditional skills in making Jin soup. Since then, many restaurants have appeared a series of unique golden soup flavor products. These golden soups are simple to operate, mellow in taste, and are both safe and delicious. The golden soup dishes on the market have also become more abundant.
After years of continuous improvement and upgrading by Lu Jinquan and his apprentice, Qianwei Jintang has been used in catering more and more widely, and its tastes are becoming more and more changing.
In application scenarios, Qianwei Jin Soup can not only be used in high-end Cantonese cuisine , such as Jin Tang Buddha Jumping the Wall, Jin Tang Five Grains and Grains Boiled Abalone, Jin Tang Lobster, etc., can also be used in themed dishes , such as Jin Tang Fei Niu , Jin Tang Pickled Fish and other dishes with higher profit margins. With the ingredients of
, Qianwei Jin Soup can also be incorporated into ordinary ingredients to make the dishes richer in taste. For example, Jin Soup Shrimp Stewed Tofu with tofu, not only has a good color, but also has an attractive taste. Even an ordinary noodle shop can become a popular after flexibly using Jinshuo, such as Jinshuo beef offal, Jinshuo chicken chop noodles, etc.
Not only that, Qianwei Jin Tang has also developed into a trendy hot pot model. For example, the popular Jintang hotpot not only nourishes the body and mind, but also brings vitality to the catering industry.
In terms of taste, Qianwei Jintang also added spicy and sour elements to some series to meet the taste needs of many diners and expand customers for the restaurant.
For example, Qianwei Jin Soup uses new elements such as turmeric , Hainan Yellow Lantern Pepper, etc. to make spicy and sour and sour Jin Soup.
At the same time, the color of the pumpkin soup is brighter and golden, which overall improves the texture of the dish. For young people who pursue appearance nowadays, Qianwei Jin Soup not only meets the needs of health, but also meets the needs of "good-looking".
Nowadays, Jintang has become more and more widely used in the catering industry. What is the future development prospect?
Under the health trend, those who get good soup will win the world
Jin Soup As an important soup for chefs to cook, it has a long history and has always been extremely exquisite in the selection of ingredients and cooking.
In the past, golden soup has always been an important ingredient for chefs to cook official dishes, court dishes, and private dishes. In order to achieve a golden "golden and precious" soup base, when making golden soup, chefs will choose sangtuomu, safflower , Rehmannia , and the best scallops , shrimp, and old chicken to hang the soup, and use chicken oil to improve the color to achieve the purpose of golden color, and use it to cook shark fin, shark lobster, shark Buddha jumps over the wall, etc.
The original golden soup has certain dietary and health value because it uses many precious ingredients. However, as becomes more aware of diners' health awareness, this type of golden soup is also a bit "greasy".
As competition in the catering industry becomes increasingly fierce, under the pressure of rent, labor and food costs, many chefs have also begun to seek more convenient and affordable "golden soup" solutions, rather than spending time and effort to "hang soup".
Under the general trend of health and the demand for cost reduction and efficiency improvement in the catering industry, the formula is healthy, the ratio and taste are stable, the cooking is simple and versatile.
△Yipin Jintang Cooking Gel Copper
. This type of Jintang products not only save the chef's process of making soup, but also ensure the stability of the production, and can be customized and provided exclusively, which can ensure the product barriers in the restaurant. Chefs can also greatly improve the efficiency of serving in the kitchen, save a lot of time and energy, and focus on dish research and development and innovation.
It is reported that Qianwei Soup has a complete series of soup production supply chains, which can ensure the unique personality, excellent taste, stable quality, simple operation and controllable cost of soup bases and dishes. It has cooperated with many well-known catering chain brands and has a good reputation and high popularity in the industry.
According to Lu Jinquan, "raw material selection, product research and development, broth boiling, and customized service" are the four major advantages of Qianwei broth solution.
△Qianwei Kitchen R&D chef Lin Jianfei
Master personally led the team to develop. With excellent corporate genes, we have reason to believe that in the future, healthy, delicious and time-saving products like Qianwei Jintang will be recognized by more and more chefs, and their application scenarios in catering will become more and more extensive.
* All pictures in the article are provided by Qianwei Soup and cannot be reproduced without permission.
