Handsome Xiao Jian 1987 is from the kitchen, a China cooking master and a senior cooking technician. Now he is the executive chef of Shanghai Nolaishi Yacht Club, the guest lecturer of China cooking at the French Blue Ribbon Institute, the general consultant of the Master Chef program of Oriental TV, and the chef of the gourmet ace of SMG Media Xingshang Channel.
He said that regarding the realm of dishes, a dish may have complicated cooking techniques, but the final presentation should be as simple as possible. "Great taste, simple avenue" must be the highest realm of dishes.
Regarding diners and dishes, catering is a biosphere, and different formats have certain reasons. Different stores suit different needs. Regular customers entertain them with irregular dishes; If the guests are not fixed, the dishes should also be fixed. Make good dishes and produce stable products.
In the summer of 20 17, Shuai Xiao Jian was invited to be a guest in the program "Delicious Walking" and filmed in Xinjiang.
Starting from Urumqi, passing through Yili to Korla, and finally under the starry sky in Lop Nur desert, Shuai Xiao Jian made a "thank you teacher banquet" on the spot. The accompanying host said: "The handsome chef and the teachers and classmates of that year recalled the years of educated youth and shed tears several times."
Shuai Xiao Jian later wrote an article in which he wrote: "The memory of thirty years is still so clear today, and the folk customs in Xinjiang are still so rough and hospitable. I wish I could stay a few more days and drink and eat meat like people in the desert. "
From 65438 to 0999, Shuai Xiaojian was appointed as the catering director and executive chef of Harbin Xiaonanguo. Shanghai cuisine was first introduced to Northeast China. Fried large yellow croaker with snow vegetables, crab powder tofu, crab powder prawn rolls, crab powder chicken pomegranate balls, braised salted egg yolk, lion head and other crab powder dishes have made the northeast people fall in love with the taste of Jiangnan. The same scene was staged in Shandong.
On 20 1 1, Shuai, Lu, Gu Jianping, Zhu Yifan and others went to San Francisco to hold the "Hai Yan", which updated people's old-school impression of Shanghai cuisine with thick oil and red sauce, and let foreigners know that Chinese food includes not only fresh Cantonese cuisine, but also exquisite Shanghai cuisine.
In the early spring of 20 18 in Shanghai, warm currents come and go. The building of Nolaishi Yacht Club is moored on the Huangpu River like a boat, and the bright sunshine comes in directly from the glass roof. Handsome Xiao Jian stood in the sun, just like standing on the deck, and the ship was in Jiang Shangxing. It is calm and far away, it is magnificent and radiant.