Zhang Zhongyou

National first-class chef, Sichuan cuisine master, China cooking master, member of China Famous Chefs Association. It is widely respected in the catering industry because of its superb cooking skills, excellent artistic morality, gentleness, erudition and modesty.

Chinese name: Zhang Zhongyou

Date of birth: 1948

Occupation: Chef

Representative works: home-cooked shark's fin, braised fish lips, Bibo hibiscus, yutu rice dumplings, and Yuanyang Yeerba

Title: super pastry chef, super first-class chef

Position: Representative works: home-cooked shark's fin, braised fish lips, Bibo hibiscus, Yutu rice dumplings, Yuanyang Yeerba, etc.

He joined the work in p>1962, and worked as a chef, head chef and manager in Chengdu Bingxin Garden, Huimin Hotel, Wangpang Duck, Nuli Meal and other restaurants. In 1984, he led a team to Cairo, the capital of Egypt, to give a technical performance of Sichuan cuisine. In 1987, he went to the United Nations Headquarters in new york, USA, and served as the head chef of the China delegation. From 1991 to 1996, he worked as a chef in Sichuan cuisine hotels such as Japan and Germany; Since 1997, he has been employed in Tianfu Hotel, Sheraton Hotel as the deputy chef of Chinese food and Huaxiang Garden City Hotel as the executive chef.

Since 1985, he has been appointed as a technical title assessment judge by provinces, municipalities, military units, industrial and mining units; In 1982 and 1985, he was awarded the title of model worker by Chengdu municipal government; In 1984, he was rated as a provincial model worker.

people's honor

China's culinary master, member of China Famous Chef Professional Committee, national first-class chef, executive director of Sichuan Cuisine Association, Sichuan Sichuan Cuisine Master, executive director of Sichuan Famous Chef Working Committee, and honorary professor of Sichuan Cuisine College (junior college). Former head chef of the United Nations delegation in China, now deputy general manager of Sichuan Tan's official restaurant development co., Ltd. and vice president of Tan's restaurant school. Zhang Zhongyou, who has the reputation of "Confucian chef" in Sichuan, has worked in five or six foreign countries for more than 11 years and has rich advanced management experience. He is a top figure in Sichuan cuisine and a rare chef with high comprehensive quality, and has made outstanding contributions to the development of Sichuan cuisine.

Work experience

I joined the work in p>1962, and worked as a chef, head chef and manager in Chengdu Bingxin Garden, Huimin Hotel, Wangpang Duck, Nuli Meal and other restaurants.

In p>1984, he led a team to Cairo, the capital of Egypt, to give a technical performance of Sichuan cuisine. In 1987, he went to the United Nations Headquarters in new york, USA, and served as the head chef of the China delegation. From 1991 to 1996, he worked as a chef in Sichuan cuisine hotels such as Japan and Germany;

since 1997, he has been employed in Tianfu Hotel, Sheraton Hotel as the deputy chef of Chinese food and Huaxiang Garden City Hotel as the executive chef.

Personal Honor

Since 1985, he has been appointed as a technical title assessment judge by provinces, municipalities, military units, industrial and mining units;

in p>1982 and 1985, he was awarded the title of model worker by Chengdu municipal government;

in p>1984, he was awarded as a provincial model worker.

representative work

Bibo Furong

Bibo Furong Ingredients: 311g of silver cod

Accessories: 311g of Chinese cabbage, 611g of top-grade broth, 5g of pig oil

Seasoning: 21g of Zhanwang chicken powder, 2g of refined salt, 1g of cooking wine, 21g of starch, 1g of pepper and 11g of ginger.

2. After air cooling, cut it into petal shape with a knife, and keep the cabbage green after boiling with boiling soup.

3. Place the heart of the dish outward one by one, and make the bottom round. In the central part of the Chinese cabbage, the petals of fish paste are put together into the shape of a hibiscus flower.

4. Boil the clear soup in the pot, add Zhanwang chicken powder, pepper juice, cooking wine and starch to make transparent soup. Put the set dishes in a steamer, steam for 3 minutes, take them out, and then pour the clear soup with the sauce, and the dishes will be made.

features: rich nutrition, beautiful shape, elegant color and delicious soup.

Description:

1. When cooking Chinese cabbage, the cooking time should be strictly controlled to keep the color of Chinese cabbage.

2, the modelling should pay attention to beauty, clear soup juice should not be too thick, in order to ensure the characteristics of dishes.

There are many disciples

It is said that even Zhang Zhongyou doesn't know exactly how many disciples he has. In Chengdu a few years ago, several of his disciples, Chen Shi, the boss of Baicai Baiwei Company, and Shu Guozhong, the author of Sichuan Jianghu Cuisine, organized a birthday party for his teacher. The main participants were his disciples who taught by example. More than 1,111 disciples were present to celebrate his birthday that day. There are 31 countries where more than 1,111 overseas disciples from all over the world have sent congratulatory messages, and many people working in embassies have also called from various countries to congratulate them. Many media exclaimed that the Guinness Book of World Disciples' Birthday Celebration has been set. It's incredible that a master chef can care about the reverence of so many Chinese scattered all over the world.

Personal evaluation

Master Zhang Zhongyou, who is highly skilled in cooking, elegant, knowledgeable and modest, is widely respected in the catering industry, and has the reputation of "the first Confucian chef in Sichuan".

Zhang Zhongyou, who has been engaged in cooking technology and catering management for more than 31 years, has worked in five-star and four-star hotels in the United States, Germany, Canada, Egypt, Japan and other countries. He is proficient in Sichuan cuisine, Chinese and Western cuisine and Japanese cuisine, and has operational experience in hosting large-scale state banquets. In 1984, Master Zhang was the head chef of the China delegation of the United Nations. In 1991, he went to Japan and in 1994 to Germany. He made banquets for major party and government leaders and foreign heads of state and dignitaries. After returning to China, he successively served as the catering director and deputy general manager of Chengdu Handu Hotel Tianfu Hotel, Crowne Plaza Hotel, Home International Hotel, Sheraton Lido Hotel, Huayang Garden Hotel and Sino-US joint venture Marika Hotel Management Company, and Chengdu Zhixin Industry and Furong Ancient City Catering and Entertainment Management Company. He also participated in the compilation of "Sichuan Cooking Classic" and various recipes and teaching materials. As a technical consultant in the TV film "China Sichuan Cuisine".

In p>2111, he was appointed as an honorary professor by Sichuan Cuisine College (junior college). Among the students he teaches, there are more than 21 national special third-class, special second-class and special first-class senior chefs, China culinary masters, Sichuan cuisine masters and famous teachers. At present, more than 11 students work in Japan, the United States, Germany, Austria, Malaysia, Hungary and other countries. Recently, Zhao Yanbin, the female boss of Yuxiu Hotel in Chengdu, was welcomed as a disciple. This is not only the first precedent for masters in the cooking industry and catering industry to accept female apprentices, but also a good story and a good start for improving the quality of industry operators.