Shunde Yusheng, shared globally. On the afternoon of July 15, the 2024 Shunde Fish and Sashimi Festival press conference was held at Longyuewan Restaurant, Ronggui Street, Shunde District. As a warm-up event for the 2024 Shunde Yusheng Festival, which will be grandly launched on August 16, nearly a hundred people from the government, town and street restaurant associations and corporate representatives gathered together. The first Shunde Yusheng "Eight Arrays of Flavors" was also a surprise Appearance.
"Eight Arrays of Flavors", Shunde Yusheng Hundreds of Flavors as You Want
Walking into Longyuewan Restaurant, there is a rotating round table in the center of the hall. The ingredients and drinks on the table are divided into salt arrays, oil arrays and seasonings. Formation and so on, bright "formation flags" were also planted in different areas. This is the "Eight Arrays of Shunde Yusheng Flavor" creatively launched by this year's Shunde Yusheng Festival. It is understood that the design of the eight arrays is inspired by Kong Ming's "Eight Arrays" in "The Romance of the Three Kingdoms", combining Shunde's classic delicacies with The combination of history and tradition not only expands the flavor of yusheng, but also gives it an indelible cultural charm.
At the press conference, Deng Zhanlue, the planner of the "Eight Arrays of Flavors of Shunde Yusheng" and director of the 2024 Shunde Yusheng Festival Organizing Committee, said, "It is precisely because the taste of Yusheng prepared by everyone is different that it inspired the Shunde Yusheng." There are more possibilities. I hope a group of food lovers will come to Shunde and use their imagination to develop different flavors of Yusheng. "
Not only do you need to eat hot pot, but you also need to pay attention to the seasonings when eating Yusheng. Deng Zhanlue said that Shunde Yusheng uses the best fish and naturally needs to be paired with better seasonings. The selection of condiments should be based on a national and global perspective. This is also an important step in promoting the international development of Shunde Yusheng. It is also a highlight of this Shunde Yusheng Festival.
Under the leadership of the host, the guests took a magical "travel" journey. Along the way, the guests not only learned about the profound connotations behind Shunde Yusheng through professional explanations, but also watched a "model catwalk" specially customized for Shunde Yusheng. It is worth mentioning that in the Yulong Xuan of Longyuewan Restaurant, mulberry fish pond, lotus pond and moonlight... traditional cultural elements can be seen everywhere, and the "Ba Zhen Yu Sheng Fang" theme restaurant is even more eye-catching. Many diners at the scene boldly tried various combinations to experience the most delicious food in the world.
High execution standards, polishing the signature of Shunde Fish and Sashimi Festival
The press conference not only launched this year's "new creation"-the eight-flavor diagram of Shunde fish and raw fish, but also officially previewed the five major series of activities of the 2024 Shunde Fish and Sashimi Festival. , and also confirmed that the "Feng Sheng Shui Qi Banquet" for tens of thousands of people will be launched on August 16.
Yusheng is a raw food. If it is not handled properly, there will be food safety risks such as parasitic infection and pathogenic bacteria contamination. How to strengthen the food safety guarantee and promote healthy development of the "Shunde Yusheng" industry has become a concern for relevant functional departments and all walks of life. Focus. In October 2023, Shunde released the "White Paper on the Safety and High-Quality Development of the Yusheng Industry in Shunde, China" and formulated the group standards for the high-quality development of the "Shunde Yusheng" industry. This is the country's first white paper on the Yusheng Industry and Shunde's first U.S. Special food maps protect the development of Shunde's fish industry.
Luo Zhaobo, president of Shunde Cuisine Development Promotion Association and Ronggui Catering Industry Association, said that Shunde Yusheng has a long history and has a certain reputation throughout the country. The holding of the Shunde Yusheng Festival has injected new vitality into the development of Shunde food culture, promoted the inheritance and development of Shunde Yusheng culture, and also promoted the development of enterprises. So far, there have been 36 "Shunde Yusheng Standard Demonstrations" in Shunde District. shop". The catering industry in Shunde must work together to ensure food hygiene and safety, so that diners can feel at ease when coming to Shunde, and outstanding enterprises across the entire industry chain can develop together.
It is reported that starting from this year’s Yusheng Festival, Shunde will create an annual Feng Sheng Shui Banquet. The Shunde Shizhen Street Catering Association will jointly launch the "Feng Sheng Shui Qi Banquet" for thousands of people on the day of the brand ceremony on August 16. ”, branch venues were set up in various towns and streets. At about 7 o'clock that night, each branch venue will be connected to the main venue through a large screen, and the whole city will "pick up, pick up, and prosper" together.
Ye Zhiguang, a Chinese cooking master, director of the Shunde Yusheng Professional Committee, and chairman of the Grand Happy Restaurant, said that Shunde cuisine attracts more and more domestic and foreign tourists to taste it, and people in the Shunde catering industry often go out to study and exchange, integrating diversified tastes into Shunde Yusheng allows people from all over the world to come to Shunde and eat the representative Shunde Yusheng, helping Shunde Yusheng to better go global.
In addition, at the event site, Shengsheng Agriculture Group reached cooperation with the Shunde Yusheng Festival Organizing Committee and Upstream International Travel Service to empower high-quality development through the integration of culture, agriculture and tourism, and invite tourists from all over the world to taste the Shunde Yusheng Refreshing Feast.
Written by: Nandu reporter Wang Qian
