Hou Xinqing is my friend. With the support of the hotel, "Master Hou Studio and Huaiyang Food Class" was unveiled on 20th, and an opening dinner was held on the night of 19. Because I'm going to record a program on Hebei Satellite TV on the 20th, Master Hou invited me to attend the opening dinner. Good friends must pay tribute to the great events in their careers, so they made this short trip to Nanjing, saying that a short trip is to have a meal. Maybe they will rush to the airport to start their next trip (flying to Shijiazhuang at 22:45 that night) if they can't catch the meal. This face must be exposed, this meal must be eaten.
Houshifu studio
From left, master Qu Hao, I, Hou Xinqing, president Yu Xuerong of Jiangsu Province.
Hou Xinqing's various awards in front of the studio.
The group boss and guests were full of praise for Hou Xinqing.
Dinner guests took a group photo as a souvenir
The big round table for dinner. Master Hou and his team cooked various dishes on the spot.
Dinner menu. Unfortunately, I left without eating.
Cold dishes are rich, but many hot dishes are served before they can be tasted. Don't write the names of cold dishes. Look at the menu These cold dishes are mainly Huaiyang flavor, and they can also be used for reference and transformation for other famous dishes. Typical ones are fish, rice and Deng Ying beef.
Stew a hot dish and eat it raw. Traditional Nanjing famous dish, classic works by Master Hu Changling. The eel was killed alive, and the fish was knocked loose with a wooden hammer, hence the name "knocking". Hou Xinqing changed it, spread the vermicelli, and cooked the eggs with stuffing and eel slices together. Crisp and rotten without losing shape, fragrant and tender. That's great.
Winter melon cup with lion head and pine mushroom soup. Delicious and moist, it will spread when it meets teeth. It is the masterpiece of the lion's head that you have eaten and watched all your life.
Shrimp with yellow crab powder in June with sesame crispy skin.
Braised Tricholoma matsutake with Sanya in Huaiyang
Tomato heart hot and sour Vince tofu
White fish in Taihu Lake in chicken sauce. President Yu Xuerong chose the most delicious piece for me.
Zuixiao pizza
Master Hou introduced his cooking and served it to the guests.
Wild catfish with white sauce in casserole
Made a marijuana ball. How difficult it is for people who know nature.
Hou Xinqing, who is quick to speak, kind-hearted, modest and eager to learn.
I have known many chefs in recent years, and I have also known many chefs from major cuisines. Hou Xinqing is the best chef of this generation. Respect for teachers, modesty and studiousness, solid kung fu, clear thinking, persistence in innovation and relaxation. With the careful cultivation of teachers, the selfless teaching of famous chefs, the inheritance of innovative methods and the promotion of the name of Huaiyang cuisine, he is an enterprising person among Mesozoic chefs. The establishment of this studio and Huaiyang Food Class is a praise for Hou Xinqing's past achievements and a new starting point for Hou Xinqing's cooking. Huaiyang cuisine is extensive and profound, and Chinese cuisine has a long history. We need more Hou Xinqing-style figures, more master studios, to shine their brilliance and gather into the glory of Chinese food garden.
A long way to go, Master Hou, come on!