Chinese Culinary Master Lu Yongliang has had a close relationship with cooking since childhood. As early as the early 1980s, Lu Yongliang won the honorary title of "Top Ten Chefs" at the first China Culinary Competition, and then he was one of the youngest judges at the third and fourth Culinary Competition. Lu Yongliang from the national culinary master to the general manager of the Chutian Lu hotel, its hard own experience.
Lu Yongliang, who was born in the water town, has had an uneasy relationship with fish since childhood. Childhood Lu Yongliang, each other that kind of ecological way of cooking, has a deep memory and explore. Laboring hard all day boaters, hungry, will be in the river to fish up one or two fresh fish, scoop up the river water, and then with the farmland species of radish and chili pepper, on the wood fire, straight to the pot of milky fish soup, a sub-grabbing aroma straight to the lungs, taste a mouthful of tender fish, the freshness of the people simply want to swallow even the tongue. In Lu Yongliang's memory, this is the best food on earth, so simple cooking method, but can produce such a wonderful flavor. ......
Lu Yongliang was so understanding at a young age that he stepped onto a small bench to learn how to fry oil and salt rice when he was in school, including his sisters' breakfast.
At that time, the food supply was tight, not enough to eat Lu Yongliang as long as he found out which family has a red and white wedding, he took the initiative to help, in the stove room to keep the fire, he was always able to cook the most need to help out when the cooks like his smart and flexible, when he burned the fire, from time to time, to give him one or two meatballs and so on the food. Later, the school Spring Festival vacation, do cook's distant aunt as long as out to do work always call on Lu Yongliang, he liked Lu Yongliang's hard work and flexibility, and the kind of tacit understanding, can burn the cooks need in time, he even said that Yongliang this child has the talent to be a chef, if you do this, the future is going to make a name for themselves. In 1971, at the age of 17, Lu Yongliang was assigned to the famous Wuchang Dahua Restaurant in Jingchu to engage in cooking. Just came to the Great China Restaurant, Lu Yongliang conscience is cold, in front of his eyes is a timber structure and broken and old restaurant, he began a fierce ideological struggle: "difficult for me to put my whole life into this kind of catering industry?" What's more, he was a young man serving dishes to send bowls, face is not decent, in order to be able to cover up in front of high school classmates in the past, Lu Yongliang claimed that he was in the "110" confidential unit work, in fact: "110" was Lu Yongliang image of a pair of chopsticks, a bowl, a chopstick. The first is a pair of chopsticks, and the second is a bowl.
Soon Lu Yongliang changed his mind. One day, the master is off duty, there are three Tianjin people came to eat "Wuchang fish", Lu Yongliang conscientiously think the master is not present, do it yourself. Because of the excitement, fear of the fish burned, the results were not what I had hoped for, or the fish to the burnt. Just when Lu Yongliang thought he was going to be criticized by the guests, the guests smiled and encouraged him: "Although the fish is a little bit battered, but the taste is very good. You are only in your teens and still very young, work hard and you will definitely do a good job as a chef." A hot current surged to his heart, Lu Yongliang was encouraged.
From then on, he vowed to learn the craft of cooking well. So, he formally worship E cuisine master Huang Changxiang as a teacher, concentrate on learning cooking skills, in "determined to be a good chef" belief support, began to practice the basic skills. In order to practice knife skills, he bought back a large pile of radish, potatoes, in the unit, at home, practicing cutting radish, potatoes, from 1 basket gradually to several baskets of radish, potatoes from the knife successively. In order to practice hand strength, he put the sand in the pot and kept practicing turning the pot, from 1 catty gradually to 5 catty sand in the pot upside down freely. He practiced in summer, winter, how many times he turned the pot, cut how many frames of silk, has long been indescribable, only the callus on the palm and finger scars still remember the years of passionate hard practice.
It is said that "the sword from the sharpening out", "work is not responsible for the person who has the heart" in 1978, Hubei Province, the first cooking competition, 24-year-old Lu Yongliang achieved the first knife, carving and flavor of fish dishes, the second good results. Since then the good wind borrowing power, Lu Yongliang's cooking skills in the grueling honed constantly improve. 1983 the first national culinary master technical performance appraisal, 29-year-old Lu Yongliang to "eggplant sauce Mandarin fish", "sea cucumber Wuchang fish", "broth orange petal fish blanch", "white clouds and yellow cranes (food carving)" and other four major works of art, and was ranked among the "top ten chefs in the country". Obtained such an award for Lu Yongliang, is a great test, is to sit on the honor, or to sharpen? In front of the honor and flowers, ambitious Lu Yongliang did not stop moving forward. In view of his outstanding performance, the leadership of the Municipal Bureau of Commerce to talk to him, decided to let him dry, on the iron rice bowl. This is an opportunity for others, he thought, administrative cadres are many, not lack of him this one. But as the saying goes: "three hundred and sixty lines, line out of the top", Hubei famous chef but very few morning stars. In the face of the government to promote their own political opportunities, Lu Yongliang decisively made a choice to use his spare time to review his studies. 1985, he politely declined the opportunity to promote political opportunities, enrolled in the Jiangsu Higher Commercial College (now Yangzhou University), dedicated to the study of culinary raw materials, culinary chemistry, culinary nutrition, catering business management and other professional theoretical knowledge, which greatly improved the level of culinary theory and He has greatly improved his cooking theory level and comprehensive quality. During the school period, he relied on his own tenacity, in the practical skills and theoretical literacy to build a bridge between the bridge, he found a theoretical basis for the operation of the practice, at the same time, the profundity of knowledge and for the practical operation of the new buds. 1987 to complete his studies, Lu Yongliang without saying a word from the school to bring out two treasures, one is the persistence, one is the resourcefulness.
Persistence makes his cooking skills perfect. Cooking there is a special term called "oil", the color of the dish has an important role in adding flavor, Lu Yongliang two years of his own schooling experience is also an image of "oil", plus "oil "Lu Yongliang on the dish production and cooking a deeper understanding. After graduation, has been well-known in the domestic culinary world Lu Yongliang returned to the Grand China Restaurant, as executive vice general manager. Walking into the leadership position of Lu Yongliang, a deeper understanding of the connotation of cooking, the pursuit of culinary arts more persistent. In order to do a good job of freshwater fish dishes, he consulted a large amount of relevant information on the habits of various fish, meat characteristics, the best cooking time and cooking methods, etc., have made a detailed summary. Competition sharpening, theoretical cultivation, business management enlightenment, in the mutual integration, Lu Yongliang's culinary skills have been fully sublimated, tends to be pure fire. He did steamed fish dishes, fire and steam, you can get "the first moment of maturity" to the fresh taste; braised fish dishes, water as gold, fire, both nutrition and texture of the best results; hamlet soup fish balls, round and smooth, fresh and tender, landing is not broken, melt in the mouth, and efforts to create a "fish eat fish not see fish The art of "eating fish without seeing fish" is created. With his relentless pursuit of culinary skills, Lu Yongliang has pushed the fish dishes in E cuisine to a brand new level. Fish dumplings are the traditional delicacies of Hubei folk. Passed down from generation to generation, its cooking method and craft level have been greatly improved and improved, the previous fish rounds are generally only two kinds of white fruits and silkworms, Lu Yongliang creatively made the fish rounds into orange petal shape, and then added chicken broth, mushrooms, monosodium glutamate (MSG), pepper, lard, salt, scallion and other seasonings to make the orange petal fish rounds cooked in a white color, strange shape, delicious, pleasing to the eye and the taste of the taste of the aftertaste for a long time. His representative dishes "steamed Wuchang fish", "Pearl Mandarin fish", "bowl of roasted sea cucumber mackerel", "orange petal fish blanching "," dunked fish balls "," crystal blackfish "," crab roe hibiscus eggs "," screws and pork with preserved mustard greens "etc., which are beautiful in shape, pure in flavor, smooth in the mouth and distinctive, pushing E cuisine to a new height. Lu Yongliang's culinary skills were praised and acclaimed by leaders of the party and the state. He was invited to Zhongnanhai many times and cooked at the home of Li Xiannian, Ye Jianying and other state leaders.
The second national cooking competition in 1988, Lu Yongliang became the youngest national judge in China by virtue of his exquisite skills and good quality. Based on the remarkable achievements of Lu Yongliang in cooking skills and his outstanding contributions to Chinese cooking and E cuisine, he was successively awarded as senior cooking technician, senior manager, E cuisine master, and successively won the honorary titles of "National Hundred Technical Skillful Workers", "Hubei Provincial Model Worker" and so on.
He has been awarded the honorary title of "National Hundred Skilled Worker" and "Hubei Provincial Model Worker", and elected as a representative of Hubei Provincial People's Congress.
He proposed "excavation, finishing, inheritance, development and innovation" of the development direction of Hubei cuisine, which has been affirmed by his peers; he summarized that the characteristic flavor of Hubei cuisine is ten words: original juice, strong flavor, pure, slightly spicy, salty and fresh; he led the members of the research on the top ten combinations of dishes of Hubei cuisine, and made substantial progress, which overturned the traditional combination of dishes. Progress, this combination of dishes overthrow the traditional mode, the use of main ingredients + main ingredients, through the comparison of raw material performance and raw material quality. Seek *** the same point, after complementary, to achieve the standard of nutrition, medicine, health. Such as turtle and chicken, bacon and fresh pancetta, lamb and fish, fish cakes and meat Yuanzi, preserved fish and wild duck pieces, etc., through the complementary nutrition, flavor modification. The dishes are brought to a new level, thus making them more popular among customers. Especially in his own Chutian Lu Hotel launched in the big bowl dishes, fully embodies the E cuisine "juice, slightly spicy" features, in the form of a refreshing, there is a sense of return to simplicity and authenticity, "big bowl series of dishes" was launched, and immediately caused a sensation in the Wuhan food and beverage market. Wuhan catering market caused a sensation, become the highest rate of dishes. Leads the catering new trend, more valuable is the master Lu every day also personally take care of the big bowl dishes, for the young generation of small chefs to make an example.
Recently, Lu Yongliang put forward the idea of renaming E cuisine as "Chu cuisine". He believes that the E Cuisine will change the Chu Cuisine is not only in the name of the problem of changing a word, but how to make Hubei cuisine to the world is an important issue. In order to make Chucai to participate in the compilation of large-scale food and beverage works "China E Cuisine"
2009 Anhui Province Chef's Festival, Lu Yongliang perfectly demonstrated to us the powerful charm of the new "Chucai", which is completely different from the previous form. Drawing on Western cuisine, Lu Yongliang was invited to give a lecture in Sichuan, where he presented them in the classroom, refreshing his peers and students, and receiving unanimous praise. As a professor in the School of Tourism and Hospitality Management of Hubei University of Economics, Lu Yongliang never forgets the essence of preaching and teaching. In order to let more students master the production skills of E cuisine and appreciate the charm of E cuisine. He teaches in depth about cooking and being a human being. For his students, listening to Master Lu's class is simply a kind of enjoyment. Therefore, Lu Yongliang was awarded "the most popular teacher" by his students every year, which was the highest honor among all the honors he got in his eyes. In school, Lu Yongliang not only focuses on words, but also emphasizes teaching by example. Over the years, Lu Yongliang maintains a habit, every day to personally cook, as little as one or two hours, as much as three or four hours, he said that every day in white chef's uniform, around the waistband cloth, standing to the stove is his happiest time. He believes that the skills of the fine when it is accumulated day by day, they do not do it and how can experience?
Lu Yongliang often strict requirements for students and disciples, he said, as a cook, we must pursue three standards, one is a cook moral, two is a cook, three is a cook performance. Which, in turn, is the most important culinary ethics, it is not only the basis of the person, but also from the base of the art, the virtue of how high the art is how high. Lu Yongliang educated his students to "virtue for the company, to the wisdom of cooking". He will never allow his students or apprentices in the cooking using additives, modifiers and other health hazards of condiments, the pre-processing of the dish is also very strict, selecting materials, cleaning, out of the water are required to health first. He said, the dish is a carrier, you use it to express the sincerity and respect for the guests, the guests will return your praise and respect, which is the social value of the profession of chef. He especially advocated the natural molding of the dishes, do not deliberately decorate the carving, only the natural is the most beautiful.
From the kitchen for many years, Lu Yongliang for the Hubei culinary industry to train a number of moral and talented senior applied talents. His disciples in the national and provincial and municipal cooking competitions of various types of gold and silver, two of which have become the national excellent chef. But Lu Yongliang is not satisfied, he said that only his experience into knowledge in order to allow more people to benefit, under the guidance of this idea, he published in a variety of newspapers and magazines published 10 articles, and participated in the "Wuchang fish recipes", "Greater China recipes" and other professional books compilation, in order to carry forward its theory, edited and participated in the editing of higher education textbooks, "Culinary Arts," "Catering Management," and at the same time and Published a monograph "Chinese chef Lu Yongliang culinary arts" book, by the theory, the industry and the majority of readers unanimously praised, and exported to Southeast Asia and Europe and the United States and the United States countries.
Lu Yongliang, who is rich and strong, has also achieved good results in the innovative research of E cuisine, and he has developed "waxed fish roasted pork", "fish cake balls in sand bowl", "roasted turtle with chicken", "fish and fish", "fish", "fish", "fish", "fish", "fish", "fish", "fish", "fish", "fish", "fish", "fish", and "fish". ", "fish and sheep fresh" and other marginal dishes, mellow flavor, complementary nutrition, loved by consumers, quite popular in Wuhan catering market. He developed vacuum-packed dish products, put on the market is very popular with the public, to promote the industrialization and standardization process of E cuisine laid a solid foundation. He wrote the "orange petals fish blanching production technology", "eel slaughter technology" "catfish slaughter and production technology" and other papers published in professional journals, but also with the master Huang Changxiang compiled "Wuchang fish recipes", "Greater China recipes" and other professional books. 2005 published the "Chinese Culinary Masters Works Essentials - Lu Yongliang album" book, on their own behalf of the dishes is a good summary. In recent years, Lu Yongliang suddenly became enamored with the art of calligraphy and painting. He is untutored, he paints turnips and cabbages, flowers, birds, fish and insects ......, and his paintings never leave the raw materials for cooking because he likes them too much. His painting style is pure and lovely, without half a bit of pretense, just like his person, so easy-going. He believes that painting and calligraphy have an intrinsic connection with cooking, painting and calligraphy art in addition to the shape of the dishes on the plate in addition to the impact of their **** the same characteristics are the embodiment of the "virtue", are the embodiment of personal cultural cultivation, are y embedded in the traditional culture of Chinese culture of art. Watching Master Lu paint is also a kind of enjoyment.
In 2008, Lu Yongliang led the creation of the chef's own painting and calligraphy association - "Chu Chef Hanmo" Food Culture Research Association. The day the association was founded, leaders and colleagues from all walks of life showed great enthusiasm. Especially the chefs have asked to enroll in the association.
In Lu Yongchengli painting and calligraphy is also a bridge, it connects the painting and cooking skills, connecting the chefs and the hearts of consumers.
August 2009, Wuhan Evening News, "Gourmet Food" organized a meaningful "small food camp" activities. The last stop of the program was "Zero Distance with Chinese Culinary Masters". Lu Yongliang introduced the characteristics of Hubei cuisine to the young members of the group, who gathered around him and listened with rapt attention, and when they heard him say that "Hubei cuisine has become one of the top ten cuisines in the country", they couldn't hide the joy on their faces, and all applauded. Participate in this summer camp members are a little interested in painting children, most of them have learned to paint, Chinese painting is no stranger, when learned that Lu Yongliang Chinese painting is very good, looking forward to learning from him to learn Chinese painting. Look at him pick up the brush on the paper hook chapped and dyed, shrimp head, shrimp eye, shrimp body, shrimp tail, shrimp armor ...... a lifelike shrimp gradually appeared in the face of the members of the small group off. "Wow, Grandpa Lu painted shrimp really like ah, like to jump out!" "Grandpa Lu, did you ask Qi Baishi for advice?" The small group members marveled.
Lu Yongliang's favorite calligraphy is "drinking and eating virtues" and "taste".
He inscribed a poem on the Chinese painting work "Gathering of Dragons", which he gave to the Oriental Gourmet Catering Top 100 Business School, as follows: "Rushing forward to meet the waves, the gathering of heroes to see the present day, talking about food in the world, the market is free to go across the board." The open-mindedness and spontaneity that exudes between the lines is a true reflection of Master Lu's personal character.
In the eyes of outsiders, Mr. Lu is an accomplished expert and scholar, but he is a person who regards the word "virtue" as his life. "Art is virtue first" is Lu Yongliang's motto, since the day he joined the party in 1976, he gave himself to the party. In the 2008 earthquake relief, Lu Yongliang not only personal donations of tens of thousands of yuan, paid a special party fee, and personally went to the disaster area to the affected peers to sympathize. After graduating from Jiangsu Higher Commercial College (now Yangzhou University), Lu Yongliang returned to Grand China Restaurant as the executive vice general manager, and in November 1996, he was invited to Wuhan Mayflower Hotel as the executive general manager. With five years of experience as executive general manager, he has always had a wish in his heart: the party and the country have cultivated me, given me "the best chef in the country", "Chinese master chef" and many other awards, I want to use my culinary skills to serve the people, and truly return to the community!
The E-Cuisine is the most popular food in China, and it is the best food in the world.
On May 8, 2001, the sunny day, Lu Yongliang after intense preparations for the official opening of the hotel business, the scene is lively, guests such as tidal wave of popularity gathered, the first month of the other hotels rare business peak. In order to sincerely return to thank consumers, he insisted on squeezing more time to the kitchen to personally spoon, summer in the fireplace side of the station is 3 hours in the morning, 3 hours in the afternoon.
April 6, 2002, Lu Yongliang seize the opportunity, in Wuhan East Lake Development Zone, founded a branch. The two stores more and more red-hot. By November 2002, in addition to all the loans to pay off the business, but also for the country to create more than 100 million yuan in taxes, realizing the value of his life to return to society's first step.
He created the hotel in the market competition stood firm, in the community set up a corporate brand image. A very important reason is that Lu Yongliang from the creation of their own companies, the development and implementation of a complete 16-word business philosophy: "to get the match, cooking with wisdom, love service, according to the law". The other side of the company is to benefit from the implementation of enterprise management. Lu Yongliang in the company's inception, decided to implement the shareholding system, do not take the family management mode, the hotel's talent is specially hired. And his family members in the hotel to do general staff, will not arbitrarily accuse others of work and interfere in the management of the phenomenon between departments, and managers are each do their part, let go of the management.
The resourcefulness of his talent has gained a broad stage. The famous American management cigar Drucker once said: "the task of management, lies in the use of each person's talent, to one as ten, to ten as a hundred, the effect of multiplication occurs." Lu Yongliang in Chutian Lu hotel will be Drucker's point of view clever grafting and integration, leading to a new management model, that is, in the hotel to fully implement the "1 + 10, 10 + 100" as the core of the innovative management model, this model is the core concept is to fully respect the guests, the so-called "1 + 10, 10 + 100". 10, 10 + 100" means that offend 1 guest, will offend 10 guests, offend 10 guests will offend 100 guests; but stabilize 1 guest, will attract 10 guests, stabilize 10 guests will attract 100 guests. At the same time, he was in the management of the implementation of the "affection" management, as the guests as the God of the enterprise, the staff for the master of the enterprise, to the love of the service, to the love of the management, so that the enthusiasm of the staff, creativity and the guests to form a good interaction between the enterprise has won a good reputation and considerable economic benefits.
In management, Lu Yongliang also draws on the good practices of state-owned enterprises, caring for the staff and mobilizing everyone's enthusiasm for work. He proposed logistics (refers to management) around the market, the market (refers to procurement, raw materials) around the kitchen, the kitchen around the service, the service around the guests. He said that the key to the "four turns" is logistics. That is to say, managers should treat the staff as God, not the staff as servants to use, so that the staff can consciously treat the guests as God. Individuals with greater ability, it is not possible to make a good hotel, but to rely on the staff to work together *** with the efforts, create value.
Lu Yongliang certainly want to make the cake bigger and better, but he also recognized that the enterprise is easy to do, but management can not keep up with the demise of the fast. He thought clearly that enterprises must take the development of their own development and social needs of the combination of the development of the road, down-to-earth founding of a, to be successful. He is such a practical person. Proficient in "Hubei E cuisine", bypassing other cuisines, especially for freshwater fish dishes produced on the deeper research, its representative dishes are "sea cucumber Wuchang fish", "filling the soup fish round", The representative dishes include "Wuchang Fish with Sea Cucumber", "Fish Round in Dunking Soup", "Crispy Fried Mandarin Fish Pieces", "Crab with Paste in Spreading Sauce", "Stewed Abalone and Shark's Fin with Goryeo Ginseng", and "Bowl Roasted Sea Cucumber and Green Mackerel", "screw pork with plum and vegetables", "orange petal fish blanch" and so on.
From 1978 in Hubei Province held the first cooking competition on the cold spell first place, hot dishes second place, carving the third good results, Lu Yongliang in the national cooking competitions of various types of impressive results, showing amazing culinary talent.
November 1983, held in Beijing, the national culinary masters of technical performance appraisal, Lu Yongliang site cooking four famous Hubei dishes "sea cucumber Wuchang fish", "eggplant sauce Mandarin fish", "mother and child General Assembly", "Gui Petal Fish Yuan", y praised by the judges. The "Wuchang Fish with Sea Cucumber" has rich and tender fish meat, soft and smooth sea cucumber, and thick sauce; the "Mandarin Fish with Eggplant Sauce" is shaped like grapes, glossy and white, smooth and round, tender and delicious. In this performance, he won the title of "Top Ten Chefs" and was the youngest among the 10 honored with the title of "Best Chef". In the same year was named Hubei Province, a model worker.
In 1987, after graduating from the Culinary Department of Jiangsu Commercial College with excellent grades, he went to Oita, Japan, as a member of Wuhan Culinary Technology Lecture Group to promote the culture and art of Chinese culinary arts, especially the cooking techniques of fish dishes of E cuisine. This lecture was invited by Oita city government of Japan, before and after 12 days, 30 sessions, mainly operation, in Oita city cooking and housewives caused a sensation, come to observe the people in an endless stream, this lecture activities to expand the influence of Chinese cooking, especially E cuisine in Japan. In the same year was named national model worker.