I have heard the story of the medical craftsman Hua Tuo, indulge in every word of the novelist Jin Yong, and appreciate every note of the musical artist Beethoven. Knowing that the most precious and most irreplaceable in the world, there is only one word. People have feelings, beliefs, and attitudes. Noisy in the world, the heart of the craftsman must be quiet and peaceful. Today I want to talk about “Szechuan cuisine craftsman & mdash; — Xu Xiaohong and he”; Sichuan flavor three stories.
When it comes to the master of Sichuan cuisine, very few people will associate this name with Xu Xiaohong. Even in this world, few people know the name of Xu Xiaohong because he is too low-key, even if it is already He has won countless international and domestic food and beverage awards and has taught thousands of students. He still quietly cultivates his own one-acre three-point land and digs his head, as if a craftsman has carefully carved his works —— Said “silently, may not be accurate, because in just two years, his company’s Yinba, Nanbei, and the upcoming 14-year-old store “Xu Kee Jiacao upgrade renamed” Xiangdu has already or will soon become the sacred place for Chengdu’s foodies.
Sichuan artisan, born in the kitchen of Renshou
(“ Xu Xiaohong)
Xu Xiaohong was born in Renshou, Sichuan Province in 1966. Since he was a child, he was a delicious mouth, but in the age when the material was scarce, a bowl of soy sauce rice was already a rare delicious food. Xu Xiaohong, who was only 6 years old, self-taught and developed his own “soy sauce rice recipe”. . As the boss at home, he often stepped on a stool to cook for the whole family on a large stove. Every day, when he was in his teens, he could make a table full of simple ingredients and spices. Food, talent is getting more and more.
“ I may have some special memories of taste. The foods of my childhood are natural, and these tastes are firmly imprinted in my mind, so I have so much attention to the ingredients from these original memories. And the lack of spices also made me remember the taste of the food itself. The taste of Sichuan cuisine is heavy, but I have been trying to preserve the flavor of excellent ingredients without changing the flavor of Sichuan cuisine. In an interview, Xu Xiaohong said.
(Sichuan Culinary Academy History Photo)
In 1986, Xu Xiaohong was admitted to China. The first culinary university: Sichuan Cooking College (referred to as Sichuan Cooking). Through the spring breeze of reform and opening up, the improvement of people’s living standards, the tertiary industry represented by the catering industry entered a period of rapid development. The young Xu Xiaohong caught up with this good opportunity. As an outstanding graduate, he entered the state-owned enterprise & mdash;— City Post Office. In the era of the distribution of the package, Xu Xiaohong was actually dug up, and the post office specially spent 3,000 yuan on the introduction of special talents to earn him a salary. In that year, this was a considerable expense.
(Xu Xiaohong, second right)
The fire of state-owned enterprises, let Xu Xiaohong stand A high platform. In addition to his own excellent cooking skills, he also gained a lot of opportunities to improve his horizons and broaden his horizons. Exchange learning within the system, exchanges abroad, and even the opportunity to enter the business school of Renmin University of China to study business administration.
However, with the development of the times, the shackles of the system began to show up. Xu Xiaohong, who was fascinated by food and beverage, began planning Chinese food chain stores at the beginning of the 21st century, but the thousands of words of the planning book did not receive any It is very simple, it has nothing to do with the postal service.
“ I decided to resign, I decided to take my own piece of the world in the restaurant industry. Even if I fail, willn’t I still cook? I will be a chef, and life will not be bad. In 2001, Xu Xiaohong, who had stayed in the system for more than ten years, took out his hot pot as his first entry point, but in just three years he and his team felt “tired:” “Overall In fact, a brand of hot pot has almost been shaped since its inception, and for me, making a delicious hot pot is the easiest thing.
From the “Xu Kee family dish” to “Red fragrant, a century-old shop dream in the heart of Sichuan cuisine”
(Red fragrant brand logo)
In 2004, Xu Ji’s family was born. There was another major event that happened at the same time. Xu Xiaohong, who has been working as an honorary professor in Sichuan, officially entered the system and became a lecturer in cooking. “The professor and the lecturer are undoubtedly more competitive than the lecturer, but the reputation is imaginary. I can really teach my skills to more people. That is what I want. Now, the students he has taught can hardly be counted. All his employees are all growing up in education, and more are going to the motherland, and even around the world, serving as a generation of celebrity chefs in various restaurants.
Although Tao Li is in the world, Xu Xiaohong still regards himself as an ordinary teacher. Some people complimentfully call him “when he is a professor, he will answer: “I am a teacher.” And most of the other time, he just putI see myself as a chef, a craftsman who specializes in Sichuan cuisine.
When Xu Kee’s family opened, it was just a small shop with an area of more than 300 square meters, but today, 14 years later, it has become a catering ship with an area that is ten times larger. The other stores in the surrounding area were upside down, opened up, and then gradually merged with him, and Xu Jijiapo dishes not only did not do any marketing promotion actions, but also grew quietly, but also growing stronger.
However, in 2018, Xu Xiaohong, who already owned two online red restaurants, made a decision: cut half of the business area, and renamed Xu Jijiapo dishes to “red” Fragrant, & ldquo; red sincerity, the fragrance of the grain, this is the name of the name, if you can approach the Sichuan artisan, you will find that he is not just a chef, he is a cultural person. He studied the origins of Chinese catering, and he deeply explored the origin of Sichuan cuisine. He came up with a lot of experimental fields and high yields, which we will talk about later.
“I want to build a century-old store, although I changed the name of the store, but the inheritance is our inner, or proud to say, is the brand I hit in this store . Yes, in the back of the red incense followed by a small line: Chuanwei inheritance. “We upgraded the brand, which may go through a painful process, but we have to keep up with the pace of the times. The concept of upgrading is culture, it is a dish; but the constant is memory, service, and we are Sichuan cuisine. The sincerity of the heart.
Past, Present and Future, Chixiang, Nanbei and Yinba, Xu Xiaohong’s Sichuan Flavors
(Jinba and Nanbei brand)
Sichuan cuisine artist Xu Xiaohong, he is low-key, he can toss. Nowadays, the high-end restaurant Yinba, which is emerging in Chengdu, has a strange selection, but the unusually lively Nanbei is from his handwriting.
(<quo;Jinba Restaurant Interior Environment)
About Yinba, there is one A little story that is not well known. In 2016, Xu Xiaohong led the team to participate in the 8th China Culinary World Competition in Rotterdam, the Netherlands. This is an international competition. Xu Xiaohong and his younger brother Xu Xiaoyuan led the team to participate in the competition. The team’s name is “Yinba”. At that time, Yinba was not a restaurant that had already landed. He still existed in Xu Xiaohong’s mind. Until the gold medal was won in the competition, the project finally landed in Science City, and less than one. The time of the year was born in Yinbatianfu Town.
During the interview, Xu Xiaohong repeatedly mentioned the word “inheritance.” In his view, inheritance does not mean old-fashioned, and limited innovation under the premise of history should be the true meaning of inheritance, otherwise it can only be called replication.
After more than a decade of personal experience and combing, the current Sichuan craftsman has finally neatly organized his inheritance sequence: Chixiang, Nanbei and Yinba.
“ In my heart, the inheritance of Sichuan cuisine can be used to make a distinction. The greatest enemy and friend of mankind should be time, and & lsquo; past & rsquo; & & quoquo; now & rsquo; and ‘Future & rsquo; can clearly express the Sichuan heritage of my mind.
In such a timeline, “Red Decent” represents the past, and there is a small line in the name of the store: Chuanwei inheritance. The red incense is upgraded from Xu Kejia’s family food. The family wife is the grandmother in Sichuan dialect. Among the family, the most favored child is often the family wife, and in the minds of countless Chinese people, the family wife The dishes that are made represent childhood, just like the braised duck of the housewife in the author’s mind, and this life may no longer be able to find the taste in memory. The upgraded red heart and the fragrance of the grain represent Xu Xiaohong’s pursuit of the most original source of Sichuan cuisine.
After the upgrade, the red incense will also come up with a hard dish: the gold medal in the 2018 World Sichuan Cooking Skills Competition, the gold medal of the Mapo Tofu! Speaking of this, the Sichuan cuisine godfather’s face reveals a hint of naughty Smile: “This dish, I will sell more expensive!”
And the recent beginning of the popular “Nanbei represents the inheritance”; now. The annotation of Nanbei Restaurant is: the developer of Tianfu taste. “The Sichuan cuisine we mentioned now is actually quite limited. Often everyone will only think of spicy and spicy. However, the fact that Sichuan cuisine contains a wide variety of flavors, the most typical should have boiled cabbage, fresh and elegant, rich in soup. In the inheritance sequence, Nanbei is responsible for the excavation and improvement of the Dachuan cuisine, with more advanced, healthy and nutritious techniques to produce dishes that are more in line with the tastes of modern people, but without losing the origin of Sichuan cuisine. Really “natural, health.”
( “Nanbei restaurant’s Tianfu taste dishes”
The first Nanbei site should be said to be a wonderful —— Xinglong Lakeside Science City, which is more than 30 kilometers away from the city center, this is a piece Almost everyone is shaking their heads at the beginning of the site selection. However, just after a few months of opening, the customers are full of money and are widely circulated among the diners. I have to say this. The sinisterness of the Sichuanese artisan’s eyes, or the wisdom of his modulation of the dishes.
The last mentioned “Yinba” represents the future. Perhaps under the current Xu XiaohongAmong the three major brands, Yinba is the most famous, and it has become a “red store”. But unlike most small fresh net reds, this restaurant is very stylish and unique in its dishes. “ For many years of domestic and international exchanges, I have been thinking about a problem, that is, the fusion of Chinese and Western cuisine of Sichuan cuisine. The earth has become a global village, and the future world must also be a highly integrated and mutually infiltrating world. The catering that occupies the status of “singapore” in people’s lives is even more so. However, many of the fusions before the silver bar are only on the surface, simple cooking techniques are used in Western style, or Western food is added to the Sichuan flavor. This is the most common way. “Silver bar is different, accurate. Say, we really created a hybrid.
Here, for example, the sour soup fish bean flower that won the gold medal in the China Culinary World Competition was taken as an example. The hot-selling method was used to win the scene. The tradition was broken and the sauerkraut was taken from the authentic Sichuan sauerkraut. Lime flavouring, this dish looks like plain but tasteful, and it is said that the judges at the game have all ate the soup. Other must-have dishes include firewood beef with grilled potatoes, gold low-temperature chicken, gold fish head with handmade gluten, low-temperature salmon with healthy vegetables, rose salt plate fried tomahawk steak … … and more.
Past, present and future.
Red incense, Nanbei and Yinba.
Xu Xiaohong, a Sichuanese artisan, raised his big spoon and painted a circle in Chengdu. He said that such inheritance is his three flavors.
In the Yinba store that was founded in 2016, it was written in such a small line: Yinba, which began in 1986. Because for this Sichuanese artisan, Yinba has sprouted from the moment he was admitted to the cooking class. After 20 years of growth, he finally got married in 2016. What is contained here is Xu Xiaohong’s understanding of Sichuan cuisine, Chinese and Western food, life and the world.
Some honors of Xu Xiaohong:
In 1986, he was admitted to Sichuan Cuisine College (now Sichuan Tourism College)
In October 2002, at Renmin University of China Postgraduate School of Business Administration, Graduate School of Business Administration
Since 2004, he has been a cooking teacher at Sichuan Tourism College
In November 2012, he was awarded the Sichuan Cuisine Master (China Famous Chef Sichuan Provincial Champion) )
Become a Chinese culinary master in December 2012
In June 2016, he served as the sixth council member of the World Federation of Chinese Food Industry
2016 In June, the declaration “Create a rapid growth training model for catering students” was selected by the National Tourism Administration. “10,000 Travel Talents Program & mdash;—“Double Teacher Training Program
September 2016, Leading the team to participate in the “8th China Culinary World Competition” and won the group gold award
In April 2017, participated in the “Silk Road Chinese Food Culture Communication and Exchange Summit Forum” & “Class and Innovation Sichuan Cuisine Advanced Culinary training, and lecture on the spread of Sichuan cuisine culture
September 2017, Rong Awarded the 14th Chengdu Food Tourism Festival Outstanding Contribution Award
In June 2018, won the Bonfire Cup & mdash;— 2018 Food and Beverage Development Meritorious Person
In August 2018, became Honorary Consultant of Hong Kong International Culinary Exchange Association
In September 2018, he won the Tianfu Cup & mdash;— the leader of the world Sichuan cuisine
Distinguished contribution of Brazilian Chinese overseas Chinese
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