For Qiu Zhencheng, I am afraid that those who are not in the Chaocai circle will not be familiar with it. In the rivers and lakes of Shenzhen Chaocai, this Chef Qiu is known to everyone, and can be called the most active celebrity chef in Shenzhen's Chaocai kitchen, and many high-end Chaocai clubs in Shenzhen, such as Bauhinia Club and Bauhinia Garden, have close cooperative relations with him. With more than 20 years of experience in Chaozhou cuisine, Qiu Zhencheng has more than 20 years of experience in Chaozhou cuisine, and holds the titles of Chinese culinary master, Asian Le Cordon Bleu celebrity chef, and executive deputy secretary general of the Chaozhou Cuisine Special Committee of the Guangdong Cuisine Association.

In 2014, "Aqiu Zhengchuan Teochew Cuisine" was established in Shenzhen Yating Hotel and became a Chaozhou restaurant affiliated to Yating Hotel; At the beginning of 2018, Aqiu Zhengchuan Teochew Cuisine opened its first independent branch on Fuxing Road, Futian, which was open to the public in the form of private dishes by reservation, and it immediately became the Shenzhen office of the Teochew Cuisine Professional Committee of the Guangdong Cuisine Association. Since its opening, there have been many celebrities and giants who have patronized Aqiu's true legend, Zeng Guokui, chairman of the International Teochew Group Association, and many Teochew businessmen and overseas Chinese leaders from Shangang and Siam Ratthani have visited this restaurant, and Hong Kong star Stephen Chow has also visited it many times in a row. Although Aqiu's Teochew cuisine is not well-known in the community, this restaurant has a unique status in the hearts of veteran Teochew diners.

For a complete Teochew feast, fish dishes are indispensable, and the menu of Aqiu Zhengchuan also provides a large number of rich choices, such as Tangzhuo East Star Grouper, Steamed Sea Bass Eel with Plum Sauce, Beijing-style Steamed Pomfret Fish, Mixed Fish in Soybean Sauce, Trash Fish in Salt Water, etc., with fresh ingredients, pertinent gestures, and abundant and thrifty. Blood eel is the highlight of fish dishes, this kind of eel is famous for its high blood and fat, because of its rarity and preciousness, it is difficult to find a trace in today's Chaocai restaurants, and it is not easy to see this dish in Shenzhen, which is hundreds of kilometers away from Chaoshan. Blood-eating eels pay attention to a lot, and the eels produced in Chaoshan and Hong Kong must be strictly selected, but the blood eels in Hong Kong are fat and clean enough, which can directly avoid disembowelment and belly removal, and do not lose eel blood. The wild blood eels of Aqiu are purchased from the hands of local fishermen in Chaoshan, fresh and vigorous, fried and stewed together with Chaoshan preserved vegetables, to remove the fishy and fresh, add fragrance and flavor, eat fat and fresh, chopsticks can not stop.

The thirty-six-month-old goose head is also a classic of Aqiu's true biography. In Chaoshan brine, the old goose head is the first brand in the limelight, and it is also a classic hard dish in the Chaoshan banquet, which needs to be marinated by retired male geese of three to four years old. Due to the huge body of the goose species lion head goose selected by Chaoshan brine goose, the old goose head is also two to three times larger than the ordinary goose head, and this old goose only takes the head to sell after the marinade, coupled with the cumbersome production process, high cost, expensive production, a three-and-a-half-pound old goose head is usually sold for up to 1,000 yuan. The old goose head of Aqiu Zhengchuan is made of three-year-old Chenghai old goose, the color is golden and black and shiny, the marinade is pure, the taste is full and tough, the fat is mellow, and the taste of bones, meat and tumors is different, which is especially suitable for wine tasting.

Steamed pomegranate chicken is a classic traditional Teochew dish and one of the signature dishes of Ah Qiu, which won the gold medal in the first Star Chef Creative Competition in Shenzhen. The pomegranate chicken is steamed with chicken and mushrooms as the main ingredients to make the filling, and wrapped with egg whites as the skin, tied up like a sachet, the appearance is exquisite and crystalline, the appearance is very elegant, the taste of the food is refreshing, and the meat is fresh and fragrant. The two dishes of Chao-style Sichuan pepper chicken balls and cake roast are the two dishes that Stephen Chow often orders when he patronizes Aqiu. Sichuan pepper chicken balls are made of farmhouse chicken, chicken breast slices and oil, Sichuan pepper is medium and fragrant, seasoning and stir-frying to thicken the plate; Aqiu Zhengchuan also follows the traditional original recipe of Chaocai, decorated with fried and crispy pearl cauliflower leaves in boiling oil, the meat and vegetables of the two are matched, the chicken balls are fragrant and smooth, and the pearl cauliflower leaves are crispy and sweet, and the combination of taste and taste is superior. The two-color cake is a classic dessert in Chaocai, sweet potato taro syrup is soaked, its sweetness is much higher than that of ordinary desserts, and the entrance is thick and sweet.

Braised shrimp balls with bamboo shoots, bitter gourd belly and meat pot, steamed pork cake with preserved old vegetables, and golden gourd pot with waist kernels, etc., are all representative works of Qiu's home-cooked Chao cuisine. For example, the bitter gourd belly and meat pot uses the local Chenghai pearl melon from Chaoshan, which has a powderier taste than the melon in other places, and the melon oil is also richer, and the sweetness is faster; The steamed pork patty with preserved old vegetables is used for 20~30 years of old preserved vegetables (dried radish), compared with the new preserved vegetables that have been marinated for one or two years, the taste of the old preserved vegetables is more creamy, the flavor is more mellow, and it is minced and mixed with minced meat and steamed, which has a strange fragrance and peculiar smell, especially suitable for eating with porridge.

The restaurant in Aqiu Zhengchuan Teochew Cuisine at Yating Hotel is a more orthodox Teochew restaurant, while the store on Fuxing Road is more like a private restaurant. The restaurant environment of Yating Hotel is elegant and dignified, with small tables in the lobby and large tables in the private rooms. The Fuxing Road store has a small façade and only three private rooms in the store, all of which need to be booked in advance, and the side of the store is connected to its own Moutai Winery storefront. At present, Chef Qiu Zhencheng is rarely in charge of the restaurant himself, at most he only takes turns supervising the work in the store, and it is not realistic to easily eat Qiu Zhencheng's handiwork here, but the chef team of the restaurant also has a trustworthy production level, and the price of the dishes is also frugal, which is a good choice for business banquets and dinners.