作为一家老牌星级酒店,北京前门建国饭店一直在不断探索中前进。在2007年新春到来之际,由酒店副总经理秦小冬策划,行政总厨赵传庆亲自创新制作了一批新菜。赵传庆总厨从厨近30年,跟多位烹饪大师学习过鲁菜、川菜、粤菜,有着丰富烹饪管理工作经验。他曾有多年国外星级酒店的工作经历,因此,他创制的菜肴吸收融合了各菜系的精华和国外烹饪方法,使其创新的菜肴独具魅力。 As a veteran star hotel, Beijing Qianmen Jianguo Hotel has been constantly exploring to move forward. In the spring of 2007, Qin Xiaodong, the deputy general manager of the hotel, plans to curate a batch of new dishes personally by the executive chef Zhao Chuanqing. Zhao Chuanqing chef from kitchen nearly 30 years, with a number of cooking master studied Shandong cuisine, Sichuan cuisine, Cantonese cuisine, has extensive cooking management experience. Having spent many years working experience in foreign star hotels, he has created dishes that combine the best of cuisines with the best of foreign cooking methods to make his innovative dishes unique.