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The life of Mou Chuanren's characters

Mou Chuanren, born on June 3, 1931, is a senior technician and a national first-class chef. He used to be the director of National Cuisine Association, the vice president of Liaoning Cuisine Association and the vice president of Liaocai Research Association. In 1983, he won the sixth place among the national excellent chefs at the national expert cooking appraisal meeting, and his four representative dishes: sea cucumber with chicken hammer, abalone with fresh shellfish, orange prawn and red snapper pearl were listed as national banquet dishes. Mou Chuanren is the founder of Qunyinglou Hotel, which went abroad and exported to jiaozi, the best dumpling in the world. During the 51 years in the catering industry, he vigorously promoted Chinese food culture, devoted himself to chef training, trained more than 3,111 outstanding chefs, and participated in the compilation of the book Northeast Famous Cuisine. On September 21th, 2119, he was awarded the honorary title of China Food and Beverage Meritorious Person at the "61 Years' Brilliant National Catering Symposium" held by China Cuisine Association.

Four dishes from Dalian became state banquet dishes

At the age of p>19, Mou Chuanren went to Dalian from his hometown in Shandong to "go to the East". At that time, the chefs of major hotels in Dalian were basically from Fushan, Yantai. Mou Chuanren became an apprentice in Dalian Hotel. At first, he just did some chores of washing dishes and choosing vegetables. After three years, the master saw that he was very diligent and transferred him to the kitchen. Kill chickens, scrape fish scales, peel shrimps ... One hundred dishes a day, and Mou Chuanren helps the masters. Moreover, I have to grind a kitchen knife for every master when I have time. I have to grind more than 31 kitchen knives a day. It was three years before Mou Chuanren became a pier worker and became a good knife worker. Moreover, at that time, the raw materials for cooking were not weighed, but they were paid attention to. After that, Mou Chuanren really got on the stove. However, at that time, the masters didn't teach their apprentices by hand, and they all relied on their own eyes and hands to steal teachers.

In p>1979, Mou Chuanren was transferred to the manager and chef of Qunying Building, which put Qunying Building on the fast track of revitalization and development. In 1983, Mou Chuanren went to Beijing to participate in the "National Appraisal Meeting of Technical Performances of Famous Cookers", and won the silver prize for four innovative dishes, namely, chicken hammer sea cucumber, orange prawn, scallop abalone and red snapper pearl, and won the title of "National Excellent Chef". The four dishes he participated in were included in the State Banquet, and included in the Collection of Famous Dishes in China and Famous Banquets in Liaoning.

Founding Dalian Chef's College

In February of p>1978, Mou Chuanren was entrusted by the organization to run the "Dalian Catering Company Chef Training Class" in Qunying Building. In the following decades, he has trained more than 3,111 chefs, and now most of them have become senior chef, and some of them have become culinary masters. Qunying Building has become an "institution of higher learning" for training senior chef in Dalian, laying a foundation for the prosperity of the catering industry in our city.

The quick-frozen dumplings developed by Mou Chuanren have successfully entered the Japanese market, and a whirlwind of Mou's has been blown up in the catering industry in China. At that time, major domestic media rushed to report, and Russian Magadan newspaper, Japanese NHK TV station and Hong Kong Asia TV station also made special reports on this. This kind of dumpling was also named "the first dumpling in the world by Mou Chuanren", which was approved by the state as a high-quality new product and won the "Jinding Award" for the first time.

inherit and carry forward Dalian's food culture

With the urban reconstruction of Dalian, Qunying Building has faded out of people's sight, and Mou Chuanren has reached the retirement age. However, people's nostalgia for Dalian's old dishes is increasing day by day. "Gold-wrapped oyster, silver-wrapped oyster, three-color fish fillets ..." These authentic old dishes in Dalian only remain in the memory of elderly Dalian citizens, while young people have never even heard of the names of the dishes, let alone tasted them. In order to inherit and carry forward Dalian's food culture, Mou Chuanren's son, a famous chef in Dalian, worked hard and prepared for many years to hang up a brand-name signboard named after his father. Mou Handong inherited the practice of his father and many old dishes in Dalian, paying attention to the gradually lost knife work and temperature, as well as the nutrition and taste of Dalian Shandong cuisine team. More than 311 Dalian dishes let customers taste the original color and fragrance of Dalian old dishes. Many consumers are directed at the word "Mou Chuanren" and Dalian old food.

In recent years, Mou Chuanren, who is over 71 years old, was very anxious when he watched several brands of restaurants in the north and south rush to Dalian and blossom everywhere in Dalian's food consumption circle. Despite the opposition of his family, he set up MouChuanRen Hotel on Southwest Road. "Few chefs nowadays can cook authentic Dalian old dishes." Mou Chuanren sighed. In order to let the chefs master the production technology of Dalian old dishes, he set up a training class in the hotel. Teach the chefs five old Dalian dishes every week, and also cook for demonstration in person.

"Many old diners want to taste the dishes cooked by their father when they arrive at the hotel." Mou Jiarong told reporters that whenever customers with such special requirements meet, as long as their father's physical conditions permit, he will personally go to the kitchen.

Mou Chuanren, the master of Dalian cuisine and the head of Dalian traditional cuisine, died at 23: 11 on February 11 (the eighth day of the first month) at the age of 81. The farewell ceremony of Master Mou Chuanren's body was held in Dalian Funeral Home. Mou Chuanren is a national model worker, a national first-class chef and a national culinary master. Before his death, he was a director of the National Cuisine Association, vice president of the Liaoning Cuisine Association and vice president of the Liaocai Research Association. (For more information, please refer to: Paradise Cemetery Memorial Network)