[Commentary] On May 10th, at the Anhui Modern Anhui Cuisine Culture Research Institute, the May 1st Labor Medal of Anhui Province, Yin Huilin, the Chinese Anhui Master, is busy explaining the cooking techniques of Anhui cuisine to his foreign counterparts Creative Hui dishes made for medical personnel assisting Hubei. A knife named "Kumquat Beef Brisket" appeared before the eyes.
[Same period] Yin Qinlin, a Chinese Huicai master and Dean of Anhui Modern Huicai Cultural Research Institute
Our comrades in the Lamo Innovation Studio, researched and developed together. Later, when we thought about it, we still carried out a research and development and innovation through traditional Anhui dishes. We made some kumquat sirloin, Huamei chicken wings, Huainan beef soup, etc., This series of research and development of new Anhui dishes, so that the heroes can feel the taste of hometown, nostalgic feelings, but also want to show our skills, how can we show (to) our anti-epidemic heroes.
[Explanation] Yin Qinlin said that as a chef of Hui cuisine, revitalizing and promoting Hui cuisine is an inevitable responsibility. He has successively established Anhui Provincial Modern Hui Cai Cultural Research Institute and Hui Cai Lao Model Innovation Studio. But the sudden outbreak has caused a huge impact on the entire catering industry.
[Same period] Yin Qinlin, a Chinese Huicai master and Dean of Anhui Modern Huicai Cultural Research Institute
This time the epidemic is facing the whole country, and now it is facing the world. It is uncertain. For catering people, it is still greatly affected, but in the process of catering, catering people still have to find some new breakthroughs, and new highlights, looking for some after the epidemic, and some new opportunities for catering people.
[Explanation] It is understood that during the epidemic, Yin Qinlin and his team are devoting themselves to the work of epidemic prevention, and they are also stepping up the development of new dishes, and will display the created creative Hui dishes online and interact with netizens. He believes that the new Anhui cuisine must adapt to the new era and new market demands. Under the epidemic situation, new marketing models such as online ordering and live broadcasts are flourishing.
[Same period] Yin Qinlin, a Chinese Huicai master and Dean of Anhui Modern Huicai Cultural Research Institute
As the epidemic situation in Anhui Province has been well controlled, we have gradually returned to work. In this process, we have studied some new Anhui dishes sent to the Internet. Our purpose is to use this method to make more People understand Hui cuisine, like Hui cuisine, and fall in love with Hui cuisine. I believe that after the epidemic is over, Anhui cuisine will usher in a new turning point, and its spring will surely come.
[Commentary] In recent years, Yin Qinlin has actively carried out international exchanges and is committed to promoting Hui cuisine and letting Hui cuisine go abroad. He hoped that the modern Hui cuisine would be launched overseas so that more overseas Chinese and foreign friends could understand Hui cuisine and like Hui cuisine.
Liu Honghe Anhui Hefei Report
Editor in charge: [Li Ji]