疯狂掌门人重庆小面是由“董门”门派创立，师尊董渝生，男，汉族，1947年3月出生于重庆，1961年入职重庆市饮食服务公司，先后任重庆久负盛名的老牌企业“重庆饭店”学工、厨师、厨师长、技术总监。面点专业，国家一级高级技师，中国烹饪大师，一生荣誉无数，2018年荣获重庆酒店行业终身成就奖。座下四位弟子胡木华、王兵、周彬、龚洪明均是在2016年重庆卫视大型美食节目《麻辣面对面》小面擂台赛中取得“五大掌门”称号的四位掌门人，分别从事小面行业二三十年不等。疯狂掌门人第三代传人近150人，其中首席大弟子卜崇佳于2018年首届“巴渝工匠”杯全国重庆小面大赛中取得个人技能大赛第二名，获得第七届全国饭店业职业技能竞赛全国总决赛“特金奖”荣誉勋章。
Crazy Masters Chongqing Xiaomian (noodles) was established by Dongmen Martial School. Its creator, Dong Yusheng, was born in Chongqing in March 1947. He is Han Chinese. Mr. Dong was hired by Chongqing Food Service Company in 1961. He started as an apprentice in Chongqing Restaurant, well known for a long time to Chongqing locals, and worked his way up to chef, chief chef and technical supervisor. Mr. Dong majored in pastry and earned countless awards such as Level-1 National Advanced Technician and China Master Cooks. Mr. Dong won Lifetime Achievement Award in Hotel Industry in 2018. The four apprentices of Mr. Dong, Hu Muhua, Wang Bing, Zhou Bin, Gong Hongming, won the title of “Five Masters” in the Chongqing Xiaomian Contest on the popular cuisine TV program “Spicy and Numbing Face to Face” by Chongqing TV Station. All of them have engaged in Xiaomian business for twenty or thirty years. The third-generation inheritors of Crazy Masters totals 150 people or so. The chief apprentice, Bu Chongjia, won the second prize of individual skills in the first “Chongqing Artisan” Cup National Chongqing Xiaomian Contest and the Special Gold Award Honor Medal in the Seventh National Final Contest of National Restaurant Industry Vocational Skills Competition.
麻辣小面
文化，大道至简。了解重庆这个城市的过去和未来，只需始于一碗小面。传承，知易行难。如何将四百年江洲城的味觉记忆于现代人的味蕾神经中唤醒？宗师者，风行水上，知行合一。胖娃牛肉面掌门人胡木华、周氏牛肉面掌门人周彬、秋丘泡椒面庄掌门人王兵、懂大师最重庆小面掌门人龚洪明拜渝派白案泰斗董渝生为师，于2017年创立品牌“疯狂掌门人”，旨在博取众长，集数十年经营之道，传承百年大师技艺，打造重庆小面“老味道 新体验”的领导品牌。
Our culture believes the most sophisticated philosophy lies in the simplicity. To understand the past and the future of Chongqing, you just need to start with a bowl of Xiaomian. It is easier said than done when it comes to inheritance. How can we stimulate the taste buds of modern people to wake up their memory about the city that has lasted for 400 years? The founding masters always follow the way of nature and their own heart. The master of Fat Boy Beef Noodles, Hu Muhua, the master of Zhou Beef Noodles, Zhou Bin, the master of Pickled Pepper Noodles, Wang Bing and the master of Dong Dashi Chongqing Xiaomian, Gong Hongming became the apprentices of Chongqing-style noodle master Dong Yusheng and created the brand Crazy Masters in 2017. They are aiming to lead Xiaomian industry with “Old Flavor, New Experience” by bring together their individual strengths and business savvy and mastery of Xiaomian for hundreds of years.
腰花面
弱似春绵，白若秋练。小面虽小，悟在天成。疯狂掌门人底蕴深厚，董渝生大师入行已近60年，其余4位弟子分别入行二三十年不等，各自自有品牌及门店在重庆皆享有极高知名度，均在重庆卫视大型美食节目《麻辣面对面》中，经过层层PK，从8.5万家重庆小面馆中脱颖而出，分别成为重庆小面“五大掌门”之一，对于食客有着极强的号召力。联合创立的疯狂掌门人于2018年首届“巴渝工匠”杯全国重庆小面大赛中荣获“重庆小面10强”第二名，同年获得“中国名小吃”称号，代表重庆小面获得“2018年最受消费者欢迎的中国面条品类”。
Xiaomian is soft as the cotton in spring and white as the silk. Though Xiaomian is only small noodles, it takes talent and effort to make it delicious. Dong Yusheng, who has nearly 60 years of experience in Xiaomian industry, and his four apprentices, who have twenty to thirty years of experience, have their own popular Xiaomian brand in Chongqing and have become Xiaomian Masters by participating the Chongqing Xiaomian Contest on the popular cuisine TV program “Spicy and Numbing Face to Face” and beating other 85,000 Xiaomian restaurants, thus make the brand very attractive for customers. Crazy Masters won the Second Prize of Top Ten Chongqing Xiaomian in the first “Chongqing Artisan” Cup National Chongqing Xiaomian Contest in 2018. In the same year, Crazy Masters won the title of Chinese Famous Snacks and The Most Popular Chinese Noodles for Consumers in 2018 representing Chongqing Xiaomian.
土鸡面
奉伊尹调羹，入易牙珍馐，得汉宣白案之遗风。疯狂掌门人集合了重庆几家顶尖小面之所长，小面品种丰富，味道独特，可谓强强联手，集重庆小面之大成，旨在传承大师匠心，用大师手艺为食客带来最地道最愉悦的小面味觉享受与最深度小面文化体验。
The sophisticated techniques and style of pastry master Han Xuan and cuisine masters Yi Yin and Yi Ya has been passed on to our generation. Crazy Masters has put together the best features of the top Xiaomian restaurants in Chongqing, offering a variety of noodles with unique tastes, thus making the best Xiaomian in Chongqing. We aim to bring the customers the most authentic and joyful taste and deepest cultural experience of Xiaomian with master skills.
肥肠面
面道恒长深远，宗师者择诚心者而传。常言道“能力越大 责任越大”，疯狂掌门人主动扛起了重庆小面传承责任，择徒倾囊相授，为来自五湖四海的小面创业者提供最为“地道”的拜师学艺机会。从配方选材再到烹饪制作，从理论到实操， 从技术到经营，掌门人把积累两代人上百年的经验教训一对一、手把手的教会入门弟子，真正做到让掌握技术的人去做重庆小面，让天下没有难做的小面。
The Tao of noodles is far and deep, and the founding master only choose those with a sincere heart to teach. The traditional saying goes that people who are more competent are supposed to take more responsibilities. Crazy Masters takes it upon itself to perpetuate Chongqing Xiaomian and chooses apprentices to teach and offers people from all over China, who want to run Xiaomian business, the best chance ever to learn to make Xiaomian. The Xiaomian masters will teach the apprentices how to choose ingredients and cook Xiaomian. Masters will take on a one-on-one training program to make sure all the apprentices will be able to make great Chongqing Xiaomian with essential skills by instructing them in a theoretical and practical way on skills and business operation. Making Xiaomian will be easy for all in the entire world.
牛筋面
五川汇流，大爱至远，足以让重庆小面的文化源远流长。小面大道，匠人绝味，疯狂掌门人会继往开来，用纯正的大师手艺为更多小面的热爱者传递自己对小面的爱心、匠心、责任心和感恩之心。
The confluence of the five rivers takes the great love for Chongqing Xiaomian far enough to perpetuate its culture. Great philosophy goes with small noodles and noodle artisans make unique flavors. Crazy Masters will pass their love, ingenuity, responsibility, gratitude for Xiaomian to those who are enthusiastic about Xiaomian with pure mater skills as always.
豌杂面
