When it comes to Hunan cuisine, many people will see some classic dishes, such as spicy and delicious fish heads with chopped peppers, fried bacon and so on. As one of the eight major cuisines with a long history in China, cuisines were formed as early as the Han Dynasty, with three local flavors: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. Hunan cuisine has fine production technology, extensive materials, diverse tastes and varieties; The color is bright, thick and practical; Pay attention to spicy, fresh and tender taste; The making method is called stewing, stewing, waxing, steaming and frying.

Hot and fierce experience is better than countless people.

It is said that people in Hunan, regardless of sex, age and age, generally love spicy food. The taste of Hunan cuisine seems to be integrated into the spirit of Hunan people who dare to fight and fight. It often makes people have endless aftertaste after a hearty enjoyment. It can be said that a spicy taste can win countless people. As a result, Hunan cuisine is not only popular in Hunan, but also sought after in the whole country. In the ancient capital Nanjing, Hunan Restaurant is also very popular with diners.

Recently, the author walked into Luheng Restaurant, a Hunan restaurant opened in Nanjing, to see what kind of surprise a native chef in Ningxiang, Hunan would bring us. What are the brand characteristics of Hunan cuisine in this hotel?

The fourth floor of Building 3, No.359 Jiangdong Middle Road, jianye district, Nanjing, was founded by Mr. Zhou, a famous chef of Hunan cuisine. As a post-80s generation, Zhou is already a very young chef in the field of traditional Hunan cuisine. He takes "Hunan cuisine, which is more popular in the new era" as his responsibility. Over the years, with the spirit of being strict with himself and not afraid of hardship, he started from Ningxiang, Hunan Province and went to his hometown to learn from his teacher. With superb skills and hard-working hands, Zhou has created a world in the catering industry. He not only owns a number of his own restaurants, but also often attends major cooking competitions as a judge, and has accumulated excellent reputation and popularity in the circle. On June 20 17, Zhou, as the inheritor and innovator of new Hunan cuisine, was also invited to attend the "20 16 Hunan cuisine annual festival", which can be called "Hunan cuisine Oscar". As the first annual ceremony of Hunan cuisine in China, Zhou discussed the inheritance and innovation of Hunan cuisine with Hunan cuisine elites at the scene, which promoted the promotion and development of Hunan cuisine culture.

Pay attention to catering details and build Hunan cuisine brand

"Sanxiang is famous for being drunk, and the taste of dreams is still fragrant." This is the Spring Festival couplets of Lu Heng Restaurant, which embodies the beautiful vision of Lu Heng Restaurant in the new year. In face-to-face communication, Zhou told the author that Luheng Restaurant was the first Hunan restaurant he built in Nanjing, and he was determined to build "a more popular Hunan dish in the new era", and the word "Luheng" was the beautiful meaning he took from Yuelu Mountain and Hengshan Mountain in Hunan, hoping to bring Hunan's special cuisine to more Nanjing diners and share Hunan's food culture with Jiangsu diners.

When it comes to Hunan cuisine in the store, Zhou is even more eloquent: "The specialty of our store, Hunan-style osmanthus fish, is almost a must for every table. The chef in the kitchen cooks a lot of osmanthus fish every day. " Our sweet-scented osmanthus fish should be pickled with bean curd one week in advance, and served with Hunan millet and other ingredients. Delicious and tender, it is very popular with guests. "Zhou led the author to visit the kitchen in the store, and he was very pleased to see the chefs working in full swing.

Food is the most important thing for the people, and safety comes first. Luheng Restaurant also has many self-requirements in ensuring food safety and daily management of the hotel. For example, the ingredients must be the freshest. At 5 o'clock every morning, Mona Lee, the purchasing manager of Heng Lv Restaurant, has already appeared in the vegetable market, selecting fresh vegetables to ensure that the dishes of the day are the freshest. A real gourmet must also be a person who is interested in life. As the owner of Lu Heng Restaurant, Zhou likes to go to the vegetable market in addition to real-time control in the kitchen. "On the one hand, understand the market conditions, on the other hand, see what new dishes are on the market." Zhou also said: "Nanjing's vegetable market can meet some of the hotel's side dishes and ingredients needs, but Hunan's bacon, leeks, peppers and so on." They are all unique specialties in Hunan, and these must be purchased locally in Hunan. "

Faced with the affirmation of diners, Zhou said that he would work harder to make Lu Heng Restaurant better. During the conversation, the author felt that Zhou could not only manage the details and job responsibilities of the catering process, but also control the overall situation and build a team, determined to make Luheng Restaurant a brand and characteristic Hunan restaurant. I believe that in the near future, under his guidance, more and more diners will fall in love with Hunan cuisine and Lu Heng! (David Peng Hongwu)