What should "Beijing flavor" taste like? Beijing has issued a total of 100 group standards for Beijing cuisine
2024-08-11
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People's Daily Online, Beijing, August 11 (Reporter Dong Zhaorui) On August 9, the "2024 Beijing International Food Festival·The 8th China Beijing Cuisine Food Culture Festival" with the theme of "Chinese Beijing Cuisine·World Feast" was officially launched. At the event, 16 Beijing cuisine cooking technical specifications such as fried chicken with soy sauce, Beijing-style pork shreds with soy sauce, and old Beijing fried noodles with soy sauce were released. So far, Beijing has released 5 batches of 100 Beijing cuisine group standards.
There are nearly 20,000 Beijing cuisine restaurants in Beijing
In recent years, the number of Beijing cuisine catering companies has increased year by year, and Beijing cuisine brands have also continued to develop. The reporter learned from the event that as of July this year, there were nearly 20,000 Beijing cuisine catering stores in Beijing, an increase of 3.62% from the beginning of the year. At the same time, the number of newly added Beijing cuisine brands from February to July this year increased by 127.27% year-on-year.
Among the many Beijing restaurants, there are both "grandmasters" with centuries-old traditions and "new stars" that are just starting out. Bianyifang, with a history of more than 600 years, is well-known in Beijing. The reporter learned that Bianyifang is one of the first batch of "Chinese time-honored brands" recognized by the Ministry of Commerce, and its braised oven roast duck technique has been included in the national intangible cultural heritage protection list.
However, inheritance does not mean conservatism. "After continuous research and development, we have launched innovative products such as 'Flower Fragrance Crisp', 'Vegetable Fragrance Crisp' and 'Aoyun Duck'. Since last year, we have launched 'Canal Milk Duck', which is combined with mint leaves, caviar and sesame cakes to create a 'new civil and military' way of eating." Zhang Jin, manager of Guangqumen store of Bianyifang, said, "Roast duck is the most popular dish among Chinese and foreign tourists and is a must-order dish for every table."
Founded in 2019, "TIDU" is a creative fusion restaurant with "Beijing style and Western charm". "We not only upgrade local traditional dishes, but also mix and match local ingredients to develop a batch of new dishes, which brings taste surprises to consumers and adds vitality to the development of Beijing cuisine." Wang Yinzhong, Beijing regional manager of the Tidu brand, introduced to reporters.
Inheritance and innovation not only make local consumers keen on Beijing cuisine, but this "Beijing flavor" is becoming more and more popular among consumers from all over the country. According to Meituan data, the total active search volume for Beijing cuisine keywords exceeded 18 million in the first half of this year. Nationwide, the number of evaluations for the keyword "Beijing cuisine" increased by 83% year-on-year in the past six months, and in-store orders from consumers from other places increased by 69.5%.
"This year, the Beijing Municipal Party Committee and Municipal Government clearly proposed to develop Beijing cuisine and improve its quality in the plan to build Beijing into an international consumption center and create an international food capital. It can be said that Chinese Beijing cuisine has become a bright business card for Beijing's catering industry." said Yun Cheng, president of the Beijing Cooking Association.
There are already hundreds of group standards for Beijing dishes such as roast duck and fried tripe
The fifth batch of Chinese Beijing cuisine group standards was released at this year's Beijing Cuisine Festival, including 16 Beijing cuisine cooking technical specifications such as stir-fried chicken with soy sauce, mandarin fish with soy sauce, shredded pork with Beijing soy sauce, sesame duck, and Old Beijing noodles with soy sauce. The main ingredients, auxiliary ingredients, and seasonings of the dishes are clearly defined and the number of grams to be used is stipulated, the production process is standardized, and requirements are also set for the product quality.
The reporter learned that the Beijing Cooking Association launched the formulation of Beijing cuisine cooking technical specifications in 2018, including traditional hanging oven roast duck, traditional stewed oven roast duck, shabu-shabu mutton and other famous Beijing dishes and snacks. As of now, a total of 100 Beijing cuisine group standards in five batches have been issued.
The fifth batch of Beijing cuisine group standards released at this Beijing Cuisine Festival was proposed by the Beijing Cooking Association's Famous Chef Professional Committee and jointly compiled by Quanjude, Fangshan Restaurant, Bianyifang, Kaorouwan Restaurant, Nanlaishun Restaurant, Honghua Dahaiwan, Cuihualou and other units. "We will summarize and refine the Beijing cuisine ingredient selection standards, basic flavors, and specific techniques based on the Beijing cuisine group standards, and combine them with the 100 Beijing cuisine standards that have been released to publish the "Chinese Beijing Cuisine Album" to better spread the Beijing cuisine culture." Yun Cheng said.
In addition to standards, if food is to continue to develop and continue, it is more important to pass on cooking skills and cooking spirit. At the Huguo Temple Snack Shop, Li Xiuyun, a 60-year-old Beijing-level intangible cultural heritage inheritor, is still on the front line. Since 1979, she has been "studying" Beijing's traditional snacks. The reporter learned that there are 6 apprentices who formally apprentice to Li Xiuyun, and countless people have learned snack making skills from her.
"This snack is called 'Toad Spitting Honey', which is actually a sesame seed bun with bean filling. You can see that the sesame seed bun has a hole in it, and the bean filling has spit out. This is because it opened naturally during the baking process, not because we pierced it with a knife." Li Xiuyun said that it is not so easy to make the sesame seed bun open naturally. It has something to do with the thickness of the dough and the softness and hardness of the bean filling. Newbies need to learn for a while and slowly accumulate experience.
Source: People's Daily Online - Beijing Channel
