Mou Chuanren, born in June of 193 1, 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. 1983 won the sixth place in the national cooking appraisal meeting of excellent chefs, and his four representative dishes, sea cucumber with chicken hammer, scallop abalone, orange shrimp and red turtle, were listed as national banquet dishes. Mou Chuanren is the founder of Qunyinglou Hotel, which went abroad and exported to jiaozi, the best jiaozi in the world. During his 50 years in the catering industry, he vigorously promoted Chinese food culture, devoted himself to chef training, trained more than 3,000 outstanding chefs, and participated in the compilation of the book "Northeast Famous Cuisine". On September 2, 2009, Kloc-0, was awarded the honorary title of China Food and Beverage Meritorious Person at the "60 Years Brilliant National Food and Beverage Symposium" held by China Cuisine Association.

Four Dalian dishes became the national banquet dishes.

19 years old, Mou Chuanren went to Dalian from his hometown in Shandong to "go east". At that time, the chefs of major hotels in Dalian were basically from Fushan, Yantai. Mou Chuanren is an apprentice in Dalian Hotel. At first, he just did some chores of washing dishes and choosing vegetables. Three years later, the master saw that he was diligent and transferred him to the kitchen. Kill chickens, scrape fish scales, peel shrimps ... 100 dishes a day, and Mou Chuanren helps the masters. Besides, I have to sharpen kitchen knives for every master when I have time. More than 30 kitchen knives have to be ground a day. Mou Chuanren worked as a dock worker for three years and became a good knife worker. And at that time, the raw materials for cooking were not weighed, but they were exquisite. After that, Mou Chuanren really went to the stove. However, at that time, the masters did not teach their apprentices by hand, but stole the teachers by their own eyes and hands.

From 65438 to 0979, Mou Chuanren was transferred to the manager and chef of Qunying Building, which put Qunying Building on the fast track of revitalization and development. During the period of 1983, Mou Chuanren went to Beijing to participate in the "National Technical Performance Appraisal Meeting of Famous Cookers", and won the silver prize for four innovative dishes: sea cucumber with chicken hammer, prawn with orange, abalone with scallop and pearl with red turtle, and won the title of "National Excellent Chef". The four dishes he participated in were included in the State Banquet and included in China Famous Dishes Collection and Liaoning Famous Banquet.

Establish Dalian Chef College

1978 to 65438+February, Mou Chuanren was entrusted by the organization to hold the "Dalian Catering Company Chef Training Course" in Qunying Building. In the following decades, he trained more than 3,000 chefs, and now most of them have become senior chefs, and some of them have become culinary masters. Qunying Building has become an "institution of higher learning" for training senior chefs 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, which has caused a whirlwind in the domestic catering industry. At that time, major domestic media rushed to report, and Russian Magadan newspaper, Japan's NHK TV station and Hong Kong Asia TV station also made special reports on this. This kind of jiaozi was also named as "the best jiaozi in the world" by Mou Chuanren, and was approved as a high-quality new product by the state, and won the "Golden Summit Award" for the first time.

Inheriting and carrying forward Dalian food culture

With the urban reconstruction of Dalian, Qunying Building has faded out of people's sight, and Mou Chuanren has reached retirement age. However, people's nostalgia for Dalian's old dishes is growing. "Golden scallops, silver scallops, three-color fish fillets ..." These authentic Dalian old dishes are only in the memory of Dalian old 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, the son of Mou Chuanren, a famous chef in Dalian, worked hard and prepared for many years, putting up a famous brand signboard named after his father. Mou inherited his father's practice and many old dishes in Dalian, paying attention to the gradually lost knife work and heat, as well as the nutrition and taste of Dalian Shandong cuisine team. More than 300 Dalian dishes let customers taste the original flavor of Dalian old dishes. Many consumers are going for the word "Mou Chuanren" and Dalian time-honored brand.

In recent years, Mou Chuanren, who is over 70 years old, is very anxious to see restaurants of several brands from north and south rushing to Dalian and blooming everywhere in Dalian's food consumption circle. Despite the opposition of his family, he opened Mou Chuanren Hotel on Southwest Road. "Few chefs can cook authentic Dalian old dishes now," Mou Chuanren sighed. In order to let the chefs master the cooking techniques of Dalian old dishes, he set up a training class in the hotel. Teach chefs five old Dalian dishes every week, and also cook and demonstrate in person.

"Many old diners want to try their father's cooking when they arrive at the hotel." Mou told reporters that whenever he meets a customer with such special requirements, he will personally go to the kitchen as long as his father's physical condition allows.

Mou Chuanren, a master of Dalian cuisine and the leader of Dalian traditional cuisine, died at 23: 00 on February 10 (the eighth day of the first month) at the age of 80. 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 served as director of the National Cuisine Association, vice president of Liaoning Cuisine Association and vice president of Liaocai Research Association. (For more information, please refer to: Paradise Cemetery Memorial Network)