It is reported that Daxing District relies on local ingredients and special traditional flavors to constantly innovate the new. In terms of special catering services, it focuses on rural food and small folk restaurants. Through sorting out food resources, it launches special food menus to recommend hometown experiences such as rural private dishes, hotpot pork, home-style rolled noodle food, and Mongolian specialty meals with a strong hometown flavor to citizens and tourists.

The villages where these delicacies are located have also become the key assistance targets for the 2022 "chefs going to the countryside" catering promotion activities in the suburbs of Beijing. Famous chefs and cultural experts go to the countryside to conduct face-to-face communication and practical assistance with rural catering practitioners, and provide suggestions and guidance from multiple perspectives such as improving technical services, improving cultural characteristics, and improving brand promotion.

"Xintun Family" ladies roll noodles with their hands to bring a cordial "home" flavor

Dongxitun Village, Qingyundian Town is a quiet and simple small village. Field farming is the lifestyle of most local people. Housewives are good at making pasta, and the "Xitun Family" is famous far and wide for its hand-rolled noodles. According to the owner Wang Yan, her family only puts noodles, alkali, salt and water, and there are no other additives. After being hand-kneaded in the inherited ratio, the noodles are soft and soft, exuding the aroma of noodles, and are carefully configured in the store."Eight stewed and eight yards" and farmhouse sauce goods, the place is now cooked and eaten all over the place.

During this "Chefs Going to the Countryside" catering improvement activity in the suburbs of Beijing, Master Liu Peng, Executive Secretary General and Executive Vice Chairman of the Young Famous Chefs Professional Committee of the China Hotel Association, provided on-site assistance to "Xintun Families". The guidance focuses on noodle making, stewed soup storage, dish innovation, and operation standardization. It not only tells the theoretical knowledge of cooking skills and the secrets of maintaining the quality and stability of dishes, but also teaches the chef in the store to make home-cooked dishes that are popular among young consumers. Farmhouse stir-fried pork, fried peppers and other home-cooked dishes make the restaurant's auxiliary dishes more delicious. In addition, Chef Liu also provided on-site guidance and comments on the stewing time, seasoning ratio, container placement and other aspects of deli sauces.

Teacher Wang Haichun, who is known as the "Walking Encyclopedia of Beijing Suburb", introduced in detail the origin of local ladies 'hand-rolled noodles and the folk culture of Qingyundian. Folklore legend has it that there was a goddess in the palace who missed the flavor of her hometown very much after entering the palace. Later, his mother personally made a bowl of hand-rolled noodles when she entered the palace for a visit. The emperor tasted it and praised it endlessly and named it "Old Lady" Hand-rolled noodles.

Teacher Wang also explained in detail the soy sauce blanch in the side dish "Eight Stewed and Eight Mads". It is a good choice for old Beijingers to relieve their cravings and make a tooth sacrifice in an era of scarce supplies. Put the cold oil into the pan, add the pepper, fry until slightly mushy, sprinkle with chopped green onion, and pour in soy sauce. The black is bright and the pepper aroma is strong. Now the taste is full of homely friendliness. In addition, Teacher Wang also shared the culture of "Dian","Fa 'er" and "Gezhuang" that often appear in local place names. The shop owners and shop assistants said that this was the first time they had heard of many of the contents introduced by Teacher Wang, and they would definitely share them with citizens and tourists when they come to the "Xintun Family" to taste the hand-rolled noodles, so that diners from afar can not only taste delicious food, but also gain more surprises.

"Jiangnan Small Restaurant" 38-seat steamed vegetables continue the lively "rural" flavor

Fangzi pork, strip pork, braised pork, stewed dumplings... The history of "Sanba Seats" can be traced back to the Ming Dynasty. Its dishes are mainly eight cool, eight hot, and eight bowls (stews, steamed vegetables). It is a traditional banquet form in southern Beijing. During the Republic of China, it became the first choice for high-ranking officials and dignitaries in Beijing to entertain guests.

This "Chef Going to the Countryside" promotion activity came to Zhuzhuang Village, Changziying Town, focusing on improving and assisting the "38-seat" steamed vegetable series in the "Rural Restaurant". According to the owner, the store now specializes in a series of "steamed" dishes. The pork face, Beijing-style creeks, handmade meatballs, pork belly steamed seaweed, and steamed braised pork are all things you can taste when you were a child."Fragrant" delicious, with deep memories.

During the on-site upgrade and assistance process, Chef Liu Peng introduced that steamed vegetables are nutritious and can taste the original flavor of the ingredients. There are also a wide variety of dishes suitable for "steaming". However, with the upgrades requested by diners, the final shape, color, and layout of steamed vegetables need to be improved. In addition, Chef Liu also provided assistance to other cuisines in the "rural restaurant". Not only did he provide on-site guidance on the production techniques of the restaurant's dish "Good Luck-Pork Face", but he also cooked on the spot to make small fried chicken and other home-cooked dishes, and taught the rural chefs hand-on cooking secrets such as frying sugar color, frying out the pan gas, and collecting juice over high fire, so as to teach them to the fishermen.

Teacher Wang Haichun, the "King of Beijing Suburbs", introduced to the chefs and shop assistants who participated in the assistance training the reasons why Daxing area is rich in high-quality melons and fruits. Daxing is part of the impact plain of the ancient Yongding River. It is not only rich in water resources, but also has sandy soil suitable for fruits, vegetables and melons. Growth. The "rural small restaurant" not only continues the essence of the local "three-eight-table" cooking skills, but also the ingredients are locally produced, making it a good choice to taste the flavor of hometown. In addition, since Zhuzhuang Village also has local specialties such as Guang pears and sour pears, Teacher Wang also suggested that the shop owner can make pear juice, pear cream and other products according to local conditions, which can not only make the dishes in the store more popular and richer, but also Through the introduction of desserts and accompanying gift boxes, it can effectively promote in-store consumption by diners.

"Professional chefs have strictly and systematically studied the nutritional value and cooking techniques of ingredients. Rural chefs have their own unique experience in catering, but there are still weak links in theory and other aspects. The purpose of our trip is to bring scientific cooking knowledge to farmhouses so that chefs from rural farmers can learn professional and systematic cooking methods." Chef Liu introduced.

The rural chefs who participated in this catering assistance were also very satisfied with the event. Boss Li of the "Rural Restaurant" in Zhuzhuang Village commented,"This 'Chef Going to the Countryside' event has brought us new concepts and the popularization of folk culture. It feels particularly useful. The hotel chef, who was only seen on TV programs in the past, taught us the recipes of the dishes for free and taught us how to make them hand-by-hand. I felt that the rewards were particularly great."

It is reported that since the launch of the "Chef Going to the Countryside" series of activities in August, assistance activities have been carried out in 20 towns and more than 30 villages in ten suburbs of the city. It is expected that more rural catering workers will improve the quality of the countryside through improved training. Features, presenting more delicious and delicious food to citizens and tourists.