Bo Er Sun Lixin, Executive Chef of Cheap Square Group, the only culinary master of the emblem of the Three Kingdoms in Beijing, Tianjin and Hebei, ranked first among Asian culinary chefs in 1997;
Uncle Wu Jianli, nicknamed "Uncle Xun". His grandfather is a bacon craftsman in Chaigoubao, Hebei. 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 2008, the black pepper sausage he developed became an explosive product in athletes' restaurants.
Today, his uncle has flown solo.
Uncle Zheng Xiusheng's experience:
Zheng Xiusheng, former executive chef of Beijing Hotel, worked in Beijing Hotel for 46 years. Now, the cheerful "grandpa" in everyone's eyes, a veritable master of state banquets, 197 16 years old graduated from high school and was assigned to Beijing Hotel. His family lives in Changping, his father is a teacher, and no one in his family is a chef.
"When I go to Beijing Hotel, I don't know what I will do. I want to learn a foreign language well and become a good waiter. Later, Beijing Hotel asked us to go to the farm to train labor. I went to the farm to help the kitchen temporarily, and I was very diligent in cooking basic meals at home. I found that the 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 chicken, duck and fish, cut out intestines and clean up feces. I haven't eaten that meal since the first day of work, and I always feel that my hands are particularly smelly. I put up with it and got used to it later. Three months later, I went to the vegetarian processing room and chose vegetables. As a young man, I can't sit still. I put up with such a boring job for half a year and did it well.
Finally, I was assigned to Duner to cut vegetables. At first, I was not qualified to cut real vegetables and meat, just cut onions, ginger and garlic. Later, I can cut shredded pork, diced chicken, fish and so on. This is 13, yes, it is cutting vegetables, plus managing the kitchen and cold storage. "Looking back at the tempering at that time, Zheng Xiusheng felt that it was a fortune, and his basic skills were particularly solid, and he was definitely not impetuous.
"Later, I served hot dishes and really started cooking and making soup. I worked for nine years. At that time, I practiced very hard and didn't leave after work. I practice, practice and practice again. " In 2009, Zheng Xiusheng became the chef of Huaiyang cuisine, and finally became the executive chef of Beijing Hotel, until he retired on 20 16.
State banquet lion head, boiled shredded pork, braised eel paste, braised fish head, braised saddle bridge and crab shark's fin are all his specialties. Zheng Xiusheng has won the honorary title of "the highest contribution award" of the Asian Chinese Chef Summit and the national model worker. Recently, he was hired as the general consultant for the Chongli menu project of the 2022 Beijing Winter Olympics.
Refer to the above? Beijing Evening News official website-Uncle Sa sells Sun Meng cooking online and calls himself "old rice bone"