Uncle Zheng Xiusheng was the executive chef of Beijing Hotel before his retirement. He worked in Beijing Hotel for 46 years and made countless state banquets.

Erbo Sun Lixin, Executive Chef of Cheap Square Group, the only chef of the Three Kingdoms emblem in Beijing, Tianjin and Hebei, ranked first among Asian chefs in 1997;

Wu Jianli, the third uncle, was nicknamed "Xunye". His grandfather was a bacon craftsman in Chaigoubao, Hebei Province. Wu Jianli worked as a chef in Yanshan Hotel and China Resources Hotel, and was the first designated catering supplier in the history of the Olympic Games. In 2118, the black pepper sausage he developed became an explosive product in athletes' restaurants.

Now, Uncle San has flown solo.

Uncle Zheng Xiusheng's experience:

Zheng Xiusheng, the former executive chef of Beijing Hotel, worked in Beijing Hotel for 46 years. Now everyone thinks that he is a cheerful "uncle", a veritable master of state banquet. After graduating from middle school in 1971 at the age of 16, he was passively assigned to Beijing Hotel. He lives in Changping, his father is a teacher, and no one in his family is a chef.

"I didn't know what I would do when I went to Beijing Hotel. I wanted to learn a foreign language well and be a good waiter. Later, Beijing Hotel asked us to go to the farm for training. I temporarily went to the farm to help cook, and I was very diligent. I found that the master chef in the canteen paid special attention to me. Finally, after the training, I was assigned to the kitchen."

"I didn't like it at first. I went to the roughing room to clean up chickens, ducks, fish, intestines and feces. On the first day, I didn't eat my meal after I finished my work, and I always felt that my hands were particularly smelly. I put up with it, but I got used to it later. Three months later, I went to the vegetarian food processing room and chose vegetables. As a young man, I couldn't sit still. I' put up with' such a tedious job for half a year and did it well.

I was finally assigned to the Duner, chopping vegetables. At first, I was not qualified to cut real vegetables and meat, that is, chopping onions, ginger and garlic, and then I could cut shredded pork, diced chicken, fish and so on. This is 2113, yes, chopping vegetables, plus managing the kitchen and cold storage. " Looking back on the tempering at that time, Zheng Xiusheng feels that it is a fortune, and his basic skills are particularly solid, and he is definitely not impetuous.

"Later, I went to the hot dish, and really started cooking and cooking soup, and I worked for 9 years. At that time, I practiced hard and didn't leave after work. I practiced, practiced and practiced again. " In 2119, Zheng Xiusheng became the head chef of Huaiyang cuisine, and eventually became the executive chef of Beijing Hotel until he retired in 2116.

State banquet lion's head, boiled dried silk, braised eel paste, braised fish head, braised saddle bridge and crab shark's fin are all his specialties. Zheng Xiusheng has won the honorary titles of "the highest contribution award" and national model worker at the summit of Asian Chinese chefs. Recently, he was hired as the general consultant for the Chongli menu project of the 2122 Beijing Winter Olympics.

what are the above references? Beijing Evening News official website-Uncle Sa sells Meng Sun cooking online and calls himself "old rice bone"