Mantis shrimp by 大连经济技术开发区聚仙楼餐饮有限公司World Federation of Chinese Catering Industry
Dalian, the capital of Liaoning Province, is encompassed by the Bohai and Yellow Seas. It is hailed as one of China’s top seafood producers for its abundant seafood resources. As the saying goes, “people are nourished by the water and the land where they live”, and Han Jiguang is considered to be one of the greatest chefs of Liaoning cuisine.
From a fisherman to a chef
Han Jiguang lived in a small fishing village in Jinxian County (now Jinzhou District, Dalian). At 18, he started working as a fisherman; however, the hard labor required on the fishing boat was beyond his strength. Fortunately, the captain noticed his eagerness to cook and set him on the path to culinary mastery. He dedicated himself to mastering the art of preparing fish, shrimp, and crab in delectable ways, aiming to satisfy the appetites of his fellow fishermen.
Upon reaching the shores of Shandong, he absorbed the wisdom of the villagers, learning how to whip up tasty treats with flour. He also sought the guidance of the shipyard’s chef whenever he had some spare time. His culinary skills gradually won him acclaim, making him an outstanding chef in the local area.
An overnight star
In 1984, the Dalian Economic and Technological Development Zone was ratified for investment and construction. To commemorate the occasion, the local government held a grand banquet, which was attended by eminent guests from several major cities. Han Jiguang, who lived in Jinxian County, a small fishing village at that time, was recommended by the local government to cook for the banquet. He delivered as promised, finishing the job he was assigned to a high standard.
The first setback
He ventured into opening the region’s first private restaurant, a step he took at the age of 27. Being a chef did not prepare him for the challenges of owning a restaurant. The harsh truth of running a restaurant had a profound effect on this young chef. He recognized the necessity of continuous learning in the days ahead, understanding that his modest skills alone would not suffice to establish a strong presence in the industry and ensure a sustainable career.
Apprenticeship and mentorship
Starting in 1985, Han Jiguang opened a seafood restaurant while joining various culinary training programs. Over more than a decade, he went from a third-level chef to a special first-level technician, and eventually went on to achieve the highest rank held by chefs in China: Senior Culinary Technician. This accomplishment marked a giant leap in his career!
Master apprentice group photo by Dianlian juxianlou restaurantWorld Federation of Chinese Catering Industry
During his culinary journey, Han Jiguang acquired the skills to prepare dishes for state banquets from Zou Deqing, a national first-class chef. He also apprenticed with Dai Shujing, a distinguished seafood chef in Dalian, who imparted him seafood cooking skills and concepts. In addition, he studied under Liu Jingxian, a famous chef of Lumingchun Restaurant in Shenyang, who taught him the cooking skills of Liaoning cuisine represented by dishes of Manchu-Han imperial feasts.
Every step he took and every interaction he had with professionals in his field helped him establish a firm foundation to reform and innovate traditional Jinzhou cuisine and develop his signature Fisherman-Style Sea Nymph Feast.
Award winning photos by Dianlian juxianlou restaurantWorld Federation of Chinese Catering Industry
Shooting to fame
A competition in 1999 revealed Han Jiguang’s talent to the culinary world. The 4th National Cooking Competition brought together a distinguished assembly of talents, including state-level chefs. At the competition, Han Jiguang dazzled the judges and created two original dishes, Haihuang Juxian and Harvest, both inspired by Shandong cuisine. These two delicacies earned him the sole championship.
Exchange and innovation
Han Jiguang refined traditional Jinzhou cuisine in a more systematic way to preserve the local culinary heritage of Jinzhou, Liaoning. In addition, he also engaged in international culinary interactions, learning foreign culinary ideas and methods through different channels, such as contests and trips. Then, he combined them ingeniously, producing tasty food with richer cultural meaning as well as showcasing and spreading China’s culinary culture.
Representative Dish: Fisherman-Style Sea Nymph Feast
Han Jiguang’s Fisherman-Style Sea Nymph Feast combines his culinary explorations, innovations, and the best of his life’s culinary creations, including fisherman-style seafood cuisine and the traditional Chinese aristocratic cuisine of Jinzhou. The feast consists of four courses: appetizers, hot dishes, main dishes, and snacks. The array of 26 dishes showcases local seafood as artistic creations, allowing guests to enjoy the local culture and savor tasty food.
Braised Pork with Abalone by 大连经济技术开发区聚仙楼餐饮有限公司World Federation of Chinese Catering Industry
Braised abalone with pork belly
This dish features fresh abalone, pork belly, and black truffle sauce. The key lies in harmonizing the savory essence of abalone with the salty, crisp, and aromatic braised pork belly. Through this distinctive innovation, he pioneered uncharted paths for seafood fusion dishes.
Stewed Pork and Globefish ball by Dianlian juxianlou restaurantWorld Federation of Chinese Catering Industry
Stewed meatballs with puffer fish
This dish is inspired by a classic dish of Huaiyang cuisine, crab and pork meatballs. It uses puffer fish and pork belly as the main ingredients, and applies various cooking techniques, which include stewing, frying, and steaming. This savory and nutrient-rich dish, which is fatty but not greasy, has a soft texture and bursts with flavor.
Oil Dried Bohai Shrimp Rolls by Dianlian juxianlou restaurantWorld Federation of Chinese Catering Industry
Deep-fried Bohai Sea shrimp rolls
Bohai Sea shrimp, known as one of the world’s finest shrimp, feature a long body, a thin shell, and a smooth and translucent surface. They are characterized by their delicious taste and a high level of nutrition.
This dish features Bohai Sea shrimp, bean curd sheets, mushrooms, bamboo shoots, shredded chicken, as well as other tasty ingredients. The shrimp is prepared as follows: mince the shrimp into a coarse paste; season with cooking wine, ginger juice, white pepper powder, and a pinch of salt; mix into smooth shrimp paste; combine with mushrooms, bamboo shoots, and other ingredients; wrap with bean curd sheets; and fry until golden.
Braised Sea Cucumber with Scallion by 大连经济技术开发区聚仙楼餐饮有限公司World Federation of Chinese Catering Industry
Braised sea cucumber with scallions
This seafood dish is a classic in Liaoning. Liaoning sea cucumber is nutritious as it is rich in protein and has a low-fat content. It is a prized ingredient for state banquets, a health-enhancing treat, and was historically served to members of the imperial family. This dish features sea cucumbers tenderized by soaking and scallions that add a crisp and aromatic touch. The sea cucumbers melt in the mouth, while the scallions leave a lasting impression on the taste buds.
Black Truffle Steak by Dianlian juxianlou restaurantWorld Federation of Chinese Catering Industry
Perseverance and growth of local cuisine
Liaoning cuisine is a fusion of the best of imperial court cuisine, Beijing cuisine, and Shandong cuisine. It also incorporates the flavors of Manchu, Mongolian, Korean, and Han ethnic cuisines. The cuisine makes use of the abundant produce of the Northeast region as well as featuring dishes that are rich and seasonal in their varieties, tasty and flavorsome, and elegant in appearance.
Liaoning cuisine presents a formidable challenge to master due to its intricate cooking techniques and specialized ingredients. Only a select group of culinary experts manage to excel in this art. Han Jiguang remains steadfast in his dedication and enthusiasm, persistently striving for the conservation and elevation of Liaoning cuisine.
