Standard forges classics, heritage guards craftsmanship. The group standard for the Production Techniques of Ten Traditional Classic Dishes of Tangshan Hongyan Restaurant has been officially released. Video production: Lu Zhao, Gu Shouhe, Liu Naizheng. According to the "Tangshan+" client, reporters Yan Jun and Xueman report: Eighty-nine years of passing the flame, craftsmanship refining the true flavors of eastern Hebei. On October 9, coinciding with the 89th anniversary of the founding of Tangshan Hongyan Restaurant, the group standard for the Production Techniques of Ten Traditional Classic Dishes of Tangshan Hongyan Restaurant was officially released to the public.
This group standard covers ten traditional classic dishes: Hongyan braised pork knuckle, sauce-braised tile-shaped fish, white jade chicken breast, quick-fried pork kidney, orchid shrimp slices, braised squid, pan-fried tomato, braised turtle skirt, southern-braised winter bamboo shoots, and sesame fruit fritters.
This event achieved the standardization, textualization, and normalization of the intangible cultural heritage cooking techniques of the Tangshan time-honored brand, filling the industry gap where classic dishes of the eastern Hebei coastal cuisine lacked unified production standards, and injecting new momentum into the high-quality development of the Hebei Ji cuisine industry and the dissemination of regional food culture.
Founded in 1937, Tangshan Hongyan Restaurant is a China Time-honored Brand recognized by the Ministry of Commerce, a provincial intangible cultural heritage, and a national platinum five-diamond-rated restaurant. Over 89 years, five generations of craftsmen have passed the flame, upheld tradition while innovating, and deeply cultivated traditional cooking techniques of eastern Hebei. Through years of refinement, they established, developed, and continued the Hongyan cuisine system, possessing more than 30 categories and over 600 dish varieties, among which more than 70 dishes have won gold awards in national and provincial or municipal cooking competitions; more than 40 dishes have been recognized as Chinese Famous Dishes, Chinese (China) Famous Snacks, and Hebei Famous Dishes and Pastries; multiple banquets and dishes have been included in the Chinese specialty food directory, and 23 dishes have been selected into the "Ji Cuisine · Chongli Menu." These famous dishes and pastries are not only the core brand of Hongyan Restaurant but also a shining Tangshan dining card in the Ji cuisine lineup.
The ten traditional classic dishes of Tangshan Hongyan Restaurant released this time are each a kung fu dish refined by time, representing the eastern Hebei cooking school and the most precious food cultural wealth of the time-honored Hongyan intangible cultural heritage. Hongyan braised pork knuckle and braised squid have been passed down for nearly 90 years and are well-known Chinese famous dishes; quick-fried pork kidney, white jade chicken breast, and sauce-braised tile-shaped fish have exquisite techniques and have been included in the Chinese Culinary Dictionary; orchid shrimp slices and southern-braised winter bamboo shoots rely on superb knife skills for improvement and innovation, balancing high-end quality with mass appeal. This group standard provides quantified and clear specifications for the ten dishes regarding ingredient selection, food ratio, knife techniques, heat control, operation procedures, key process nodes, as well as the color, shape, taste, and flavor of the finished products, transforming experience and craftsmanship passed down orally from generation to generation into industry guidelines that can be replicated, taught, tested, and passed down through generations.
Lu Yihua, Party Branch Secretary of the Hebei Provincial Hotel and Catering Industry Association, said that for a long time, traditional cooking skills have mostly relied on oral instruction between masters and apprentices, lacking unified and quantified written standards. Dish quality largely depends on the chef's personal experience and on-the-spot performance, which easily leads to problems such as unstable craftsmanship and inconsistent output levels. Traditional techniques face the risk of being lost, and culinary talent training lacks standardized reference. To systematically rescue, protect, and inherit the intangible cultural heritage cooking techniques of eastern Hebei, under the project guidance of the Hebei Provincial Hotel and Catering Industry Association, led by Tangshan Hongyan Restaurant and jointly with catering industry associations at provincial and municipal levels and industry cooking experts, after months of material sorting, discussion and demonstration, revision and refinement, and public opinion solicitation, the compilation of the group standard for the Production Techniques of Ten Traditional Classic Dishes of Tangshan Hongyan Restaurant was completed. The standard passed technical review and platform publicity and other legal procedures and was officially released and implemented for the entire industry.
The implementation of this group standard is an important milestone for the Ji Dong cuisine system moving toward standardized development, solving the industry pain point of traditional famous dishes being "one dish, one flavor, varying from person to person." It not only provides authoritative reference for quality control of time-honored brand dishes and systematic training of chefs, but also provides a reference model for intangible cultural heritage protection of Ji cuisine across Hebei Province, self-discipline of the catering industry, and industrial transformation and upgrading.
"The release of the group standard is not the end, but a new starting point for the innovative inheritance of the time-honored brand," said Zhang Yulan, Chairman of Tangshan Hongyan Restaurant. Over 89 years of hard work, Hongyan Restaurant has always upheld its original aspiration with craftsmanship and built its brand with quality. In the future, Hongyan Restaurant will take the implementation of the standard as an opportunity, uphold tradition while innovating, strictly implement various standardized production requirements, protect the authentic taste of classic dishes, and solidly carry out the protection and inheritance of traditional cooking techniques of eastern Hebei; deeply explore the local food culture heritage, systematically cultivate a new generation of culinary craftsmen, extensively carry out industry exchange and cooperation, jointly protect the culinary cultural treasures of eastern Hebei, polish the Tangshan specialty dining city card, and fully promote the high-quality development of the Ji cuisine industry toward standardization, branding, and industrialization.
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