Author Biography

Sheng-hong CHOU, male, born in 1963, was born in Honghu City, Hubei Province, China. Current Professor of Wuhan Business School, China, Dean of China Mianyang Three Steaming Research Institute, Director of China Tea Culture and Industry Research Institute, Chief Expert of Chinese Steamed Vegetable Research Academic Team, Director of Hubei Provincial Intangible Cultural Heritage Research Center, and concurrently serving as Hubei Province Cuisine and Hotel Industry Association Invited Vice President, Vice President of Hubei Provincial Association of Literature, and Distinguished Researcher of Hubei Chucai Research Institute. In 2019, he was selected as "China's Tea Industry Leaders Hundred Talents Program". Published "Cultural Interpretation of Chinese Tea Literature", "Concise Chinese Tea Culture", "100 Cases of Steamed Vegetables in Ancient China", "A The food categoryIntangible Cultural Heritage Projectvisit a sacred land of Hubei Province, China ", "The Standard Cookbook of Three Steamed Mianyang in China", "Reception Poetics", "Reception and Criticism" More than 20 other books; presided over more than 20 projects at various levels at the provincial and municipal levels; published more than 100 academic papers. Part-time literary creation, published more than 100 works, published a self-selection of prose "The Scenery at Home" and the novel "Chi Sun".   周圣弘，男，1963年生，中国湖北省洪湖市人。现任中国武汉商学院教授、中国沔阳三蒸研究院院长、中国茶文化与产业研究所所长、中国蒸菜研究学术团队首席专家、湖北省非物质文化遗产研究中心主任，兼任湖北省烹饪酒店行业协会特邀副会长、湖北省杂文学会副会长、湖北楚菜研究院特聘研究员，2019年入选“中国茶业领军人物百人计划”。出版《中国茶文学的文化阐释》《简明中国茶文化》《中国古代蒸菜100例》《舌尖上的湖北非遗巡礼》《中国沔阳三蒸标准菜谱》《接受诗学》《接受与批评》等著作20余部；主持省、市等各级各类课题20余项；发表学术论文100余篇。业余兼事文学创作，发表作品100余篇，出版散文自选集《家中的风景》和长篇小说《迟太阳》。

He-ming LI, male, born in 1957, was born in Mianyang County (now Xiantao City), Hubei Province, China. He is the representative inheritor of the Mianyang three steaming production skills of the intangible cultural heritage project of Hubei Province, and a senior Chinese cooking master. He is currently the head of Master Li Heming's studio in Xiantao City, Hubei Province, the specially invited vice president of Hubei Cuisine and Hotel Industry Association, the president of Hubei Xiantao City Cuisine and Hotel Industry Association, and the president of Mianyang Three Steaming Association in Xiantao City, Hubei Province. Published food culture work "Mianyang Three Steams", and published many research papers on Mianyang Three Steams in newspapers such as "Oriental Food" and "Contemporary Tourism", China Central Television, China Hunan Television, China Inner Mongolia Television, Taiwan Dongsen Television, Hubei Economic Television He introduced the steaming skills of Master Li Heming in a special topic.   李和鸣，男，1957年生，中国湖北省沔阳县（今仙桃市）人，湖北省非物质文化遗产项目沔阳三蒸制作技艺代表性传承人，资深级中国烹饪大师。现为中国湖北省仙桃市李和鸣大师工作室掌门、湖北省烹饪酒店行业协会特邀副会长、湖北省仙桃市烹饪酒店行业协会会长、湖北省仙桃市沔阳三蒸协会会长。出版饮食文化著作《沔阳三蒸》，并在《东方美食》《当代旅游》等报刊发表沔阳三蒸研究论文多篇，中国中央电视、中国湖南电视台及中国内蒙古电视台、台湾东森电视台、湖北经视等曾专题介绍李和鸣大师的蒸菜技艺。

Book Description

Research on China's Mianyang Three Steams, 300 thousand words, is Basis Three steaming standards for Chu cuisine and Mianyang cuisine, production techniques, vegetable evolution, and industrial development of the representative Chinese steamed dishes"Mianyang Three Steams", The exploratory work on the refined research of Chinese steamed vegetables has important practical significance for the development of Chinese steamed vegetables, Chu cuisine culture and its industrialization. This book can be used as a reference book for cooking and food science majors in colleges and universities. It is also suitable for all kinds of catering practitioners and food culture lovers to read, and can be read by food culture researchers.   《中国沔阳三蒸标准菜谱》，200千字，依据《楚菜•沔阳三蒸标准》，从菜品的名称、原辅材料的采购、初加工、切配到烹制、装盛等，均充分体现了沔阳三蒸饮食文化的特色。每道标准菜谱包括沔阳三蒸文化、烹饪美学、烹调工艺、食补与养生等方面的内容。其中，沔阳三蒸文化包括菜品名称的由来、相关传说、典故、民俗及特殊食材的介绍等文化背景；菜品的色泽、香气、味道、质地和形态等感官特性在书中都有准确、客观的描述；原、辅材料的用量做到了尽可能的量化；食补与养生部分包括营养分析、食补功效和食用指导等内容，为消费者提供食补养生方面的服务和食用参考。