After the first course was served, Liang Zigeng, who was pursuing perfection, sprinkled a circle of seven flavors of salt on the plate and decorated it with fried shredded onion and radish leaves. He began to introduce his food experience unhurriedly. "The key to cooking Chinese food is not only to understand how to operate technically, but also to deeply understand the characteristics of various raw materials and different food cultures. For example, why do some cuisines use some special ingredients? What is the geographical situation of the origin of this ingredient? If other cuisines want to use this ingredient, how should they make use of its characteristics? These all need to have a good understanding of the social and cultural background of different eating habits. "
Liang Zigeng is a person who is good at finding inspiration from the details of life, and every bit of life will touch him. Even if you just walk around the streets, you will get something. For example, when he sees persimmons in the market next door, he turns back to the kitchen and can fiddle with a persimmon cake. In the past 10 years, Liang Zigeng went to various places every year to find special cooking methods of traditional China cuisine. By going deep into the people and tasting the delicious food cooked by local people, Liang Zigeng can refine the cooking skills he needs, and then he will use these newly learned knowledge in Huangpu Club to interpret modern Shanghai cuisine with a brand-new concept. It is Liang Zigeng's principle that creation cannot be separated from Chinese food, and integration has never been his style. Refining traditional recipes, collecting traditional cooking methods that have been lost for many years, completely processing them with their own food ideas, and presenting them in a very delicate form are the new Chinese dishes that Liang Zigeng pursues.