[New Year's Chronicle] Hunan cuisine chef "returns 100 model dishes"

　　[Explanation] The flaming red fish head with chopped pepper, colorful small stir-fried yellow beef, classic Mao's braised pork... On February 5th, at the Changsha Millennium Hunan Cuisine National Tour Exhibition, there were two tables full of 100 bowls of color and fragrance. The comprehensive Hunan cuisine has attracted a lot of attention.

The dishes at the two tables may seem the same at first glance, but in fact one table is the model dishes from the tour exhibition, and the other table is the real dishes cooked on-site.

　　The reporter learned that the person who reproduced the 100 models of Hunan cuisine in the traveling exhibition 1:1 by cooking is a "post-90s" heir to Hunan cuisine named Dai Yongpan.

He was very interested in spreading Hunan cuisine culture and hoped to make real dishes that are more impactful than model dishes, so he had the idea of ​​making all these model dishes into real dishes.

　　[Concurrent] Dai Yongpan, the inheritor of Hunan cuisine

　　The first one is that I am a chef myself, and under the influence of my father since I was a child, I have a great interest in promoting Hunan cuisine culture.

Then this year, due to the epidemic (prevention and control), many friends did not go back to celebrate the New Year, so they wanted to invite them to have a dinner together.

As far as I am concerned, I still have a deep feeling about not being able to go home. In the profession of chefs, we are also busy when everyone is busy. We are busier when everyone is resting, and there are usually few opportunities to go home.

　　[Explanation] It was a young year in southern China. In order to cook this table of dishes for the New Year, Dai Yongpan invited the guys to get busy starting from get off work on the evening of the 4th.

From selecting materials to cutting vegetables and garnishes, and then putting each dish in the pot, or putting it in an incubator for storage, or bringing some dishes to the table in advance, we invite people who respond to the call for epidemic prevention and control and celebrate the New Year for free Have a New Year dinner together.

Because I told my friends about this idea in advance, after the spread of my friends, in the early morning of the 5th, a group of workers who had just left the night shift came to the restaurant where Dai Yongpan worked, which was closed but still open.

　　[Concurrent] He Ying, a worker who stayed in Changsha to celebrate the New Year

　　It tastes good, and then everyone can get together to eat, it is also a kind of fate.

　　[Concurrent] Shi Haibing, a worker who stayed in Changsha to celebrate the New Year

　　In this special environment, the brothers and sisters have dinner together. Although we are not a family, we are better than a family and feel very warm.

　　[Live Voice]

　　The hundredth dish, chopped pepper fish head out of the pot, come pick it up.

　　[Explanation] As the last dish of fish head with chopped peppers came out of the pot, until all the dishes were put on the table to restore the 100 Hunan dishes on the tour exhibition, it was almost 9 am, and Dai Yongpan and the guys were busy all night.

The reporter saw that the dishes prepared by Dai Yongpan were almost the same as the model dishes.

Especially the fish head with chopped pepper is not only red and bright like the model, but also full of fragrance. The flowing soup arouses the taste buds, and it is half tasted when it is served on the table; while the small fried yellow beef looks darker in color, taste The meat is very tender.

　　[Concurrent] Citizen Liang Jujun

　　The taste is very good, but there are too many (dishes), there are real and fake, it is difficult to distinguish clearly.

　　Reporter Yang Huafeng Xu Zhixiong reports from Changsha

Editor in charge: 【Luo Pan】