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Since it is the home of Ding Shi, there should be a kitchen for Ding Shi. From the late Qing Dynasty, when modern Sichuan cuisine originated, to the early years of the Republic of China, a large number of Sichuan cuisine chefs emerged in Xinjin, including many who promoted the tripod. The following are several famous Sichuan teachers in Xinjin:
When I was young, I studied art with my father. He worked as an official chef in Guizhou in his early years. After returning to Sichuan, I founded the Sanheyuan Ballroom in Chengdu Shuyuan Street. I am personally in charge of kitchen affairs and am proficient in red and white cases. My cooking is superb, and I am known as the "king" of the catering industry. His disciples Wang Jinting (called "Xiao Wang"), Huang, Shao Kaiquan, Luo, etc.
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/kloc-When he was 0/2 years old, he studied under Wang Haiquan of Sanhe Garden, and later under Huang of Fuhua Garden and Huang of menstruation Banquet. 1937 went to Chongqing to cook for Ding Cihe, during which he was awarded the title of "Master of Sichuan Cuisine" by Lin Sen. In the 1940s, Luo successively participated in restaurants in Chengdu and Chongqing, becoming a famous brand in Chengdu and Chongqing, and was called "the first in Southwest China" by Guo Moruo. In 1950s and 1960s, Luo worked as a chef in Beijing Hotel and hosted numerous state banquets. He was rated as one of the first batch of super cooking technicians in China and four famous chefs in New China, and was praised as "handsome" by Zhou Enlai. His disciples are Huang Ziyun, Bai Maozhou, Yucun, Wei Jinting, and others. Looking at Luo's cooking experience, from the comprehensive consideration of shops, people and dishes, Luo deserves to be the "crown of Sichuan cuisine". Its representative dishes include braised bear's paw, dried fish wings, butterfly sea cucumber, crispy recipes, dried shrimp, boiled cabbage, mushroom liver paste soup, chicken skin and winter bamboo shoot soup, etc.
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At the age of 65,438+08, Luo was still a teacher when he left home. From 1954, he was transferred to Beijing Hotel as a chef with his master, and participated in the design and production of important banquets such as state banquets for many times. He, Ye, Xiang Shaoxing, Xu Haiyuan and Kang Hui are also known as the "Five Tiger Generals" in the Chinese Restaurant of Beijing Hotel. Since 1979, he has performed in many overseas countries, known as the "cooking messenger" and won the gold medal in cooking technology at Hamburg International Expo. Deng Xiaoping's eightieth birthday, after the banquet, Deng Xiaoping went into the kitchen to take a photo with Huang Ziyun and praised: "You are a master, but you are different." In 2002, Huang Ziyun was awarded the title of national treasure chef by Beijing Cuisine Association. Its representative dishes are Longjing abalone, sea cucumber with sauerkraut, braised cow head, braised fish belly, barbecued pork, dry-roasted fresh fish, boiled squid, crystal shrimp slices, light beef and so on.
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/kloc-at the age of 0/9, Luo started his career; 195 1 year-old, went to Chongqing Yishi as a chef with his master; /kloc-entered Tibet at the age of 0/955 and worked as a chef in the Liaison Department of the Tibet Military Region; /kloc-returned to Sichuan at the age of 0/956 and worked as a chef in two provincial communication offices and Hongzhaobi Guest House; 1960 years old. In the meantime, he also worked as a teacher in the Technical Training Center of Sichuan Provincial Organs Administration Bureau, and trained many high flyers. Its representative dishes are dry roasted shark's fin, braised deer tendon, glass squid, dry roasted abalone, steamed dragon, pigeon egg liver cake, boiled cabbage and jade finger.