Today in Wan Li, the sky is clear, the sun is shining, and the rainy days have been swept away. What a nice day!
? Old Bi helped to hang banners, while Subang chefs Tian Jianhua and Zhang Ziping helped him with stools. The experts are very cute, and Su Baidu, who is soft and waxy, said: Nai should be careful to fall, and you should help Nai to hold on! Old Bi joked: I was very careful, my feet were quite stable, and now my feet are shaking.
Why are you shaking? Because you are all masters of martial arts and Subang cuisine, why don't you help me with my stool?
? I quickly photographed this very happy scene.
This table is a master of Subang cuisine. Red dress from left: Tian Jianhua, Zhang Ziping, Pan Xiaomin ... Alas, there are so many masters, which really can't be counted.
Today's scene is really gorgeous. Ten masters of Subang cuisine: Tian Jianhua, Zhang Ziping, Dong, Jiang, An, Li Zengyao, Wang Cheng, Zhu Longxiang and Zhang Jianzhong (in no particular order) came here today.
The master's ceremony officially began. Presided over by Mr. Jiang Hong, former president of wuyue Food Promotion Association.
The apprentice bowed to the master's post and made a gesture of determination.
The disciples knelt down on one knee to offer tea to Master. Master taught his disciples earnestly.
? Master gave books to his disciples, the most important of which was a cup, which means that the end of this mentoring relationship today is a lifelong agreement.
This small photo of four people is actually quite complicated, including two pairs of mentoring, a boss and a buddy, a matchmaker and a couple of new people.
It is not easy to get this certificate personally issued by Master Hua Yonggen, president of Suzhou Cuisine Association. Look at Wang Baojun's bright smile! After eating radish rice for several years, he has never been idle. Since then, he has been a famous teacher and apprentice. Everyone says, don't underestimate this card, it contains a lot of gold, and Wang Baojun is one of them.
Have the honor to witness this historic moment!
Find a hot spot and take a photo with Master Li Junsheng. Others idolize, and I chase after food masters. To tell the truth, if I could go back in time, I would be twenty years younger. I really want to learn cooking.
After identification, my cooked drunken crab is no different from the old Zhenyuan.
? The advantage of going early is that you can steal a teacher from the kitchen. This kind of place, most people can't go. It's really kung fu to watch chef Wang tear the head and bone of a treated bighead carp! Again, three years of radish rice is not free!
Remove the bones from the fish head.
The removed bones can be put back into the shape of a fish head. Today, due to time constraints, Chef Wang didn't perform this skill. This is a photo taken by master photographer Lao Bi, and I am authorized to borrow it.
At first glance, I thought it was covered with a piece of gauze. Looking at it again, it turned out to be pig net oil. This is a good thing for cooking. Wrap the processed minced shrimps and crabs in pig net oil, then wrap them in batter and fry them in an oil pan, which is the drum shrimps and crabs in front.
? Tell the truth, today's dishes are all kung fu dishes! And kung fu is outside the disk!
? It is not unusual to eat crab powder lion's head, but it is really the first time to see such a big lion's head. One is as big as a ball.
Strangely, every time I attend a variety of banquets, there are many high-end dishes, but the most brilliant one in the end is often the one that looks the most inconspicuous. For example, today's rotten cabbage has undoubtedly become a star dish. Everyone says, how can Chinese cabbage be cooked so delicious?
I remember reading an article describing that in the 1930s, this dish was a famous dish of Songhelou in Suzhou. Many Shanghai gourmets go to Suzhou to eat by train, and take a copy back after eating. There were no boxes at that time. It is made of yellow baskets and bamboo sticks with lotus leaves inside. Do not leak soup? Never spill or leak, this is the stunt of Subang cuisine master!
Of course, this is not enough. Please consult Master Zhang Ziping. Master Zhang confided unreservedly the process of making rotten cabbage, and everyone cried. I really didn't expect that this seemingly unremarkable shredded Chinese cabbage should have such great attention!
About the cooking process of this dish, I won't write an article until I learn how to operate it successfully.
Signing the invitation is a good idea for every collection.
Happy group photo, draw a satisfactory full stop for today's wonderful party!