"Three steam" generation of talent
Xiantao existing Chinese culinary masters 10 people, Hubei culinary masters 15 people, Hubei culinary masters 20 people. So many masters, masters gathered in Xiantao, extremely rare in similar cities. Xiantao's senior cooking technicians, technicians in the hundreds, strong technical force also laid the foundation for the inheritance and development of Shinyang three steam.
Li Heming, 58, is a native of Xiantao, Hubei province. He is a Chinese culinary master, chief technician of Hubei Province, senior assessor of Hubei Province vocational skills appraisal, one of the top ten masters of E cuisine in Hubei Province, industry leader of 2014 in Xiantao City, president of Xiantao City Culinary Hotel Industry Association, and president of Xiantao City Shinyang Three Steamed Association. In October 1995, at the third Hubei Provincial Culinary Competition, his "Steamed Squirrel Guillotine Fish" and "Steamed Snapper with Bone Removal" won the gold medals, and in September 2012, he was honored as the representative inheritor of the Shinyang Three Steam Production Technique.
Yu Chenghan, 65, is a native of Xiantao, Hubei province. E cuisine master, senior cooking technician, Xiantao City Culinary Hotel Industry Association adviser. 1966 from the steamed vegetables chef Qi Jinhai, more than 40 years of practice, he regarded the cause of cooking as life, continuous learning, diligent research, chess and calligraphy, flowers and trees and bonsai are proficient in all kinds of, and now it has been full of peaches and plums, Li Heming is one of the favorite disciples.
Li Houquan, 45 years old, Hubei Xiantao people. Senior technician, Chinese culinary master. Director of Hubei Province Culinary Hotel Industry Association, deputy secretary general of Xiantao City Culinary Hotel Industry Association. Under the Chinese culinary master Meng Jiyuan, specializing in the preparation of E cuisine aquatic and river food, innovative steamed dishes. 1997 November, in Hubei Province, the fourth culinary competition, he made the "Shinyang three steamed" won the silver medal for hot dishes. 2013 December, in the fifth national freshwater fish cooking competition, he made the "steamed frogfish", and he made the "steamed frogfish". "Steamed Frog Fish" won the Special Gold Medal at the Fifth National Freshwater Fish Cooking Competition in December 2013. His "Shinyang Three Steam" has been broadcast on CCTV 2 Finance Channel and Inner Mongolia TV's "Snacks Search World".
Wei Tiehan, 40 years old, Hubei Xiantao people. He is a Hubei culinary master, senior culinary technician, director of Hubei Culinary Association and deputy secretary-general of Xiantao Culinary Association. He has studied under Chinese culinary master Li He Ming, and is proficient in E cuisine, Cantonese cuisine, Sichuan cuisine, Hunan cuisine, etc., and has a deeper research on the production of freshwater fish dishes. 2005, in the fourth Hubei Provincial Culinary Competition, he produced the "chrysanthemum flour steamed pork" won the silver medal. 2014, in May, in the seventh National Culinary Skills Competition (Beijing Finals), he produced the steamed pork with chrysanthemum. In May, 2014, in the 7th National Culinary Skills Competition (Beijing Finals), his "Steamed Squirrel Fish" won the Special Gold Award. He is the mainstay of the new generation of chefs in Xiantao, and has represented Xiantao many times in Guangzhou, Beijing, Sichuan, Changsha and other places for technical exchanges and promotion of Shinyang Three Steam series of dishes.