Restaurant is located in Neijiang Daqian thousand years of history, folk customs and heritage of accumulation of Neijiang City Park Street (Sweet City Building, sixth floor) 118, has a strong technical force, glass tabs, garlic spare ribs, stir dry sea cucumber and other popular, and more Neijiang times on behalf of the competition winners. The restaurant decoration simple, is a good place for a group dinner. Was founded by former Master Li has a "Chinese Cooking Master" title in 2005.

By 1984, three people in Neijiang City were rated as first-level chefs (the highest technical titles at the time), 10 were rated as second-level chefs, and 59 were rated as third-level chefs. Among the first-class chefs, there is Zhang Zhongwen who focuses on knife skills and is good at making craft dishes; Zhang Shirong who was a chef at the Chinese Embassy in Yugoslavia; Huang Fucai, who is good at local specialties, especially the watercress. In 2000, the Municipal People's Government awarded 21 people including Yang Guoqin as "Neijiang Cooking Master Chefs". In 2003, 11 people in the district were awarded the title of "Master of Sichuan Cuisine" or "Master of Sichuan Cuisine" by the Provincial People's Government. By 2004, there were more than 50 special-level chefs, more than 100 first-level chefs, and nearly 400 second- and third-level chefs. Among the super chefs, there are Yang Guoqin and Li Guangqian who won the title of "Chinese cooking master". They are national judges and judges of the national catering industry, and have served as judges for the national, provincial and municipal cooking technology competitions.

In the "Cultural Neijiang" hundred gardens, culinary art is like a gorgeous flower blooming in the 100 gardens; there are no shortage of cultivators who are persistent on the road of culinary arts in their hometowns, and they have mastered their superb and superb culinary arts. , Inherit, promote and develop Neijiang food culture, enrich the cultural connotation of Neijiang.

Nearly sixty years ago in Li Guang, many celebrity chefs throughout the country called him "Master". Before the reporter saw Li Guang for the first time, he had gray hair and a deep crow's feet smile when he smiled. Reveal a refined temperament. Li Guangqian said: "The honors I have passed are over, the most important thing is my current apprentices."

● Before Li Guang went to Jianyang in 1972, he participated in the Neijiang chef technical training class in 1976. He was carefully taught and instructed by the three Neijiang celebrity chefs Zhang Shirong, Huang Fucai and Zhang Zhongwen. He was humble and open-minded. Fame

● He has trained three famous special dishes, "glass ear piece", "home-made squid roll", "dried sea cucumber" famous in the restaurant industry. Li Guangqian is not only good at cooking famous dishes, but also good at appreciating tastes. He is now known as a famous foodie and cooking expert in Neijiang.

● He has taught thousands of students across the country, and his disciples Jin Zonghong, Fan Linyong, Min Dewan and others have been trained to become famous Sichuan cuisine teachers. "The honors I have achieved have passed, and the most important thing is my current apprentices. "

The former ancestor of Li Guang was born in Xiangtan, Hunan Province. He was born on December 10, 1952, and was awarded the title of Chinese Culinary Master, Sichuan Cuisine Master, China Culinary First-Class Judge, Member of Sichuan Cooking Association Famous Kitchen Committee, and Researcher of Neijiang Sichuan Zhang Daqian Research Center.

Served as the head chef at the "Sichuan Hotel" in Nanjing in 1991 and the head chef at the "Sichuan Yaodianzi Hotel" in Beijing in 1993. In 1995, he served as the executive chef at the "Jialinglou Restaurant" in Guangzhou. In 1998, he founded the "Neijiang Jiayuan Restaurant" in Neijiang, Sichuan. In 2005, he founded Neijiang "Daqian Restaurant" Co., Ltd. until now. He is an influential figure in the Neijiang culinary world today. He is known as "Confucian Merchants and Confucian Chefs, and Delicacy of Moral Arts". He is known as the "Pride of Contemporary Sichuan Cuisine". He was elected as a representative of the Neijiang Municipal People's Congress, a member of the Municipal Science and Technology Association, A member of the Central Committee of the Chinese People's Political Consultative Conference, elected as the vice chairman of the Neijiang City Cooking Association and the executive director of the Sichuan Cooking Association. His achievements and names are included in many books such as "Chinese Master Chef's Classics", "Chinese Cooking Master's Painting Collection" and so on.

In 1952, Li Guangqian was born in Xiangtan, Hunan. Since his father was a soldier in the Beijing Central Guard Regiment, Li Guangqian was always taken care of by his mother when he was born, and the family rarely reunited. By 1957, his father had been transferred to the Yangmahe Railway Station in Jianyang at that time to build the Chongqing Railway. The mother brought Li Guang, who was 5 years old, to settle in Jianyang, Sichuan, where the family was reunited.

Li Guangqian studied in Yangmahe until high school. In 1972, he went to the countryside to Jianyang Lingxian Temple as an educated youth. Li Guangqian told reporters that he lived next to the cow pen at the time, and the walls were separated by bamboo strips. "One night, when I fell asleep, I found the cow calling by my bed, which really scared me." It turned out that the cow gave birth to a calf that night.

Once, several young educated youths in the village gathered in the dim light and chatted. One educated youth said, "I will go to work as a cook in the future. I can eat anything good without having to go hungry." This sentence impressed Li Guangqian very much . He pondered carefully, "What he said really makes sense. It's good to be a cook."

Trained from the celebrities of the three famous chefs

In the 1970s, Neijiang, which is located in Chengdu and Chongqing, has a fairly developed catering industry. At that time, Zhang Shirong, Huang Fucai and Zhang Zhongwen were the most famous chefs in Neijiang. The three famous chefs are all training courses in Neijiang. In 1976, Li Guangqian passed the selection process and finally got the training class quota. But all of this was done without the father, because the father felt that the chef's social status was not high.

The hard-hearted Li Guangqian told his father three days before departure that he must go to Neijiang for training. So, with luggage and dreams, 24-year-old Li Guang embarked on the road of cooking.

Li Guangqian was carefully taught and instructed by Zhang Shirong, Huang Fucai and Zhang Zhongwen three Neijiang celebrity chefs, and then went to Chengdu to study for a whole year. After graduation, he was assigned as a Sichuan cuisine chef at Neijiang Commercial Technology School. He has the style of a cook, he is humble, approachable, and open-minded. With his love and focus on culinary arts, coupled with his hard work, he finally learned something. He was already quite famous in the 1980s. He founded the Jiayuan Restaurant in the 1990s, and then established Daqian Restaurant in 2005, becoming a well-known restaurant in Neijiang.

Three famous Sichuan cuisine restaurants

He has trained three famous specialties: glass ear slices, dried sea cucumbers, home-made squid rolls, famous in the restaurant industry.

"Glass ear slices", with its exquisite knife skills, cut the pig ears into slices, and the Zhang ear slices are as thin as glass transparent, and then flavored with red oil, add fresh red pepper, delicious soy sauce and other seasoning , The ears are tender, smooth and crisp, and the color is red and translucent, which is very pleasing to the eyes. This flavored dish won the high praise of the audience and experts present at the 12th National Cook Festival. The Chinese Culinary Association awarded him an honorary certificate.

"Home-made squid roll" is the processing of dried squid, and then cut into patterns, fried in oil pan to squid roll, squid tender and smooth, its taste is very delicious. This dish won a medal as early as 1986 in the first Sichuan Cooking Technology Competition.

"Dried roasted sea cucumber" is an original creation in Sichuan-style sea cucumber flavored dishes. The sea cucumber uses the original juice and the raw soup, without adding flour, and the juice is collected naturally. It not only uses the firepower, but also pays attention to seasoning. Thick and fresh, the sea cucumber is soft and smooth, and it is a typical flavor of Sichuan cuisine today.