Hainan (Qiong) dishes impression banquet dishes display by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Hainan cuisine, with its roots in the Central Plains, has undergone over 2,000 years of evolution and uses seafood as its core element. It incorporates culinary techniques from Fujian and Guangdong, dietary traditions from the Li and Miao ethnic groups, and the intriguing tastes of Southeast Asia. Renowned for its authentic taste, abundant ingredients and well-preserved freshness, it is now seen as a distinctive and upcoming member of the Chinese culinary family.
Li Xueshen is developing dishes by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
In 1984, Li Xueshen returned to his hometown in Hainan, where he embarked on a culinary journey. He dedicated every available moment to mastering the fundamentals of cooking, displaying a strong eagerness to swiftly acquire the skills required. Recognizing that achieving proficiency in cooking and elevating his expertise demanded a combination of practical experience and intellectual engagement, he comprehended the necessity of self-discovery in mastering the craft.
He was not content with only learning from his teacher; instead, he enrolled in cooking courses, researched extensively, and amalgamated his discoveries with his instructor’s wisdom. As a result, he steadily improved in his profession. Beginning in 1990, he became the executive chef of the Hainan Guobin Hotel and then the Sheraton Hotel. He has devoted himself to creating local delicacies, hosting grand occasions, and mentoring young chefs.
Li Xueshen at teaching by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Li Xueshen regularly introduces Hainan cuisine culture on different campuses in Hainan and fosters generations of excellent young chefs. His meticulous training has enabled many young chefs to win gold and special gold prizes in national or international contests. He has mentored many catering talents who later become chief or head chefs in big hotels, with some of them earning the esteemed designations of both Chinese cooking and Hainan cuisine masters.
Li Xueshen has contributed to the preservation and promotion of Hainan cuisine culture through his involvement in editing and publishing Selected Creations from Chinese Cuisine Masters and his authorship of Hainan Cuisine Creations by Li Xueshen. He skillfully combines traditional and contemporary techniques, skills, and ingredients. His innovations have propelled Hainan cuisine beyond its origin era to cater to the diverse tastes and needs of the modern market.
Representative dishes:
Lingshui cherry eggplant by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Lingshui Cherry Tomato:
This is a novel of Hainan cuisine using both cherry tomatoes (also known as grape tomatoes) and shrimp, which are abundant in the coastal area of Lingshui, Hainan. The dish adopts the traditional Chinese cooking technique of stewing and frying various ingredients, including tomato sauce, sugar, celery, and other sauces. The dish delivers a bright color, unique shape, and zesty flavor.
Coral Trout Rolls:
The Coral Trout, a valuable ingredient from the South China Sea, is the star of this dish. As this dish requires the chef to cut the fish into uniform rolls, the level of care and meticulous detail required puts the chef’s knife skills to the test. To retain the original flavor of the ingredients, the dish also employs the traditional Chinese technique of “steaming”. Enhanced by garlic moss, bell pepper, ginger, onion, garlic, shiitake mushrooms and other ingredients.
Coconut soup by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Hainan Cuisine Impression Coconut Cup:
Located in the subtropical zone, Hainan boasts an abundance of coconuts, fish, and shrimp, which results in this dish using locally sourced, high-quality ingredients. These ingredients are shredded and simmered with bamboo fungus and eggs, culminating in a dish that has a lovely shape, delicate taste, and tender texture.
A golden cicada scratches a flower by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Golden Cicadas Encircle a Flower:
Can you believe that this dish uses cuttlefish as its main ingredient? Incorporating cuttlefish, golden cabbage, red and green peppers, celery, and egg whites contributes to the allure of this stunning dish. This creation serves to challenge the chef’s culinary skills and their aesthetics. This dish, which is prepared using traditional steaming and boiling techniques, features a gorgeous appearance as well as a mild, delicious, and smooth flavor.
Flock feeding by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Birds Foraging:
This dish is another masterpiece by Li Xueshen. It showcases squid as the primary component and is accompanied by ingredients such as rape, quail eggs, egg whites, and carrots, as well as a variety of others. It is presented in a clear broth, crafted using traditional steaming and boiling techniques. The dish features a gorgeous appearance and a mild, delicious, and smooth flavor.
Splendid lobster by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Ornate Spiny Lobster:
Lobster is a rare and exquisite ingredient. This dish showcases the renowned and prized Ornate Spiny Lobster (farm-raised), accompanied by carrots, broccoli, kiwi, egg whites, and multicolored peppers. The dish, which is prepared with the traditional Chinese soft-scrambling method, features a stunning look, a fresh and tasty flavor, as well as a smooth and tender texture.
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