Mou Chuanren, born on June 13, 1931, senior technician, national level chef. He was the director of the National Culinary Association, vice president of the Liaoning Provincial Culinary Association, vice president of the Liao Cuisine Research Association. 1983 in the National Master Culinary Appraisal, won the sixth national excellent chef, its four representative dishes: chicken hammer sea cucumber, fresh shellfish abalone, orange prawns, red seabream play beads were listed as national dishes. Mou Chuanren is the founder of the dumplings of Qunyinglou Restaurant, the first dumplings in the world, which was exported to Japan. In the 50 years in the catering industry, vigorously promote Chinese food culture, committed to chef training, trained more than 3,000 excellent chefs, participated in the compilation of the book "Northeast famous dishes". 2009 September 21, in the China Cuisine Association organized the "60 years of glory in the national catering industry to welcome the National Day Symposium", was awarded the honorary title of China Catering Meritorious Figure. Chinese catering figure of merit honorary title.
Four Dalian dishes became national banquet dishes
When he was 19 years old, Mou Chuanren came to Dalian from his hometown in Shandong Province to "break into the East". At that time, Dalian's chefs in major hotels are basically Yantai Fushan people. Mou Chuanren did an apprenticeship at the Dalian Hotel. At first, he just do some bowl brushing, choosing vegetables miscellaneous work, dry can have 3 years, the master see him very hardworking, he transferred him to the back of the kitchen. Kill chicken, scrape fish scales, peeling shrimp ...... a day a hundred tables of food, Mou Chuanren to the masters to play the hand. And, take the time to grind kitchen knives for each master, the light kitchen knives a day will have to grind more than 30. Another 3 years of light, Mou Chuanren only dry on the pier work, practiced a good hand knife work. And at that time, the raw materials for cooking did not need to be weighed, but rather a handful. After that, Mou Chuanren really on the stove. However, at that time, the masters did not teach their pupils by hand, relying on their own eyes and hands to steal the master.
In 1979, Mou Chuanren transferred to the manager and chef of the Qunying Building, which put the building on the fast track to revitalization and development. 1983, Mou Chuanren went to Beijing to participate in the "National Culinary Masters Technical Performance Appraisal Meeting", with the chicken hammered sea cucumber, orange prawns, fresh shells and abalone and red sea bream four innovative dishes won the silver medal, won the "National Outstanding Chef", won the "National Outstanding Chef". "National Excellent Chef" title. He competed in the four dishes included in the national banquet dishes, compiled into the "Chinese famous dishes collection" "Liaoning famous feast" book.
Foundation of Dalian chef higher education
December 1978, Mou Chuanren was commissioned by the organization, hosted in the Qunyin Building, "Dalian Catering Company chef refresher courses", and since then in the past few decades, he has cultivated more than 3,000 chefs, and now most of them have become a chef of the special grade, and some of them have become masters of the culinary arts. Master. Qunyinlou became Dalian City, the training of special chefs, "higher education", for the city's catering industry has laid the foundation for prosperity.
The frozen dumplings developed by Mou Chuanren successfully entered the Japanese market, and a Mou's whirlwind blew up in China's catering industry. At that time, all the major media in China reported on it, and the Russian newspaper Magadan, the Japanese TV station NHK, and the Hong Kong Asian TV station also made special reports on it. The dumplings were also named "Mou Chuanren's First Dumpling in the World", and were nationally recognized as a high-quality new product, winning the "Golden Tripod Award" for the first time.
Inheriting and promoting Dalian's culinary culture
With Dalian's urban redevelopment, Qunyinlou faded into obscurity, and Mou Chuanren reached the age of retirement. 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 Dalian dishes are only remnants of the memory of older Dalian citizens, and young people have not even heard of the name of the dish, not to mention tasting it. In order to carry forward the Dalian food culture, Mou Chuanren's son, Dalian celebrity chef Mou Handong painstakingly, prepared for many years, will have the significance of the brand to his father's name for the store's signboard hung out. Mou Handong adhered to his father and many of Dalian's old dishes, pay attention to the gradually lost knife and fire, as well as Dalian Lu Cuisine class of nutrition and taste. 300 Dalian dishes let customers taste the original Dalian old dishes of color and flavor. Many consumers go to Mou Chuanren for the word "Mou Chuanren" and the old Dalian dishes.
In the past few years, looking at the north and south of a number of brand-name catering beach Dalian, Dalian food consumer circle blossomed, over the age of Mou Chuanren heart is very anxious. He defied his family's objections and set up the Mou Chuanren Hotel on Southwest Road. "Nowadays there are very few chefs who can cook authentic old Dalian dishes." Mou Chuanren sighed. In order for the chefs to master the production process of old Dalian dishes, he organized a training course in the hotel. Every week, he teaches the chefs five old Dalian dishes, and also demonstrates them in the kitchen himself.
"Many old diners come to the hotel hoping to taste the dishes cooked by their father himself." Mou Jiarong told reporters, but whenever he meets customers with such special requirements, as long as his father's physical condition allows, he will personally on the stove.
Dalian culinary master, Dalian old dishes master Mou Chuanren died at 23:00 on February 10 (the eighth day of the first month) at the age of 80 years. Mou Chuanren master's body farewell ceremony was held in Dalian funeral parlor. Mou Chuanren was a national model worker, a national chef of the first class, a national culinary master, and was a director of the National Culinary Association, vice president of the Liaoning Provincial Culinary Association, and vice president of the Liao Cuisine Research Association. (For more information, please see: Paradise Cemetery Memorial Website)