Yang Guanyi (1932-) is a famous international chef in Hong Kong, the founder and head chef of Fulin Hotel in Hong Kong, and the president of Hong Kong Modern Management (Catering) Professional Association. Yang Guanyi started his career at the age of 16 and has been engaged in cooking for decades. His signature dish "Ayi Abalone" is internationally renowned, and even the heads of state of many countries have tasted this specialty. From 65438 to 0983, Yang Guanyi began to study abalone. At that time, it was a wave of immigrants, and the business of the catering industry was greatly affected. At that time, because there was no main restaurant to use abalone as the main dish, abalone made the business of Fulin Hotel prosperous. Yang Guanyi saw this and immediately became very popular. 1996, Yang Guanyi was awarded the highest honor medal of Chef Club (C.C.C) by the International Chefs Association. Only three people in the world are qualified to win the gold medal of C.C.C, and the other two are chefs of former French presidents and former American presidents. At the invitation of Singapore Airlines, Yang Guanyi joined the "Singapore Airlines International Cooking Group" as a consultant to design on-board dishes for Singapore Airlines passengers. From June 5, 2004 to 10, Yang Guanyi was awarded the highest prize of "Lifetime Achievement Award" by China Hotel Association at the 5th China Cuisine and the 1st Chongqing International Hot Pot Culture Festival, becoming the first and only person to win this honor. In 2005, the first fund of China catering industry funded by him and his apprentice-Master Yang Guanyi Fund for World Chef of China Catering Association will be officially launched, aiming at cultivating senior catering talents. Among all kinds of associations in the international food industry, from poor teenagers to leading experts in the food industry, there is a unique institution: the International Chefs Association. The association is composed of chefs from world leaders and is the most unique and outstanding food organization in the world. The highest honor medal awarded by the organization to its members is the C.C.C Gold Medal. So far, only three people in the world have won this honor; One of them is the chef of the former French president, who has passed away; The other person is a chef of five presidents of the United States and has retired; The third person is China Yang Guanyi, who is called "King of Abalone". Yang Guanyi has won various medals, among which the C.C.C Gold Award of the International Chefs Association is undoubtedly the most important one in the world, and his cooking has indeed been highly praised by world leaders. On May 6th, 1986, French President Jacques Chirac wrote to Yang Guanyi, saying, "I am very happy to discover the unknown parts of China's cooking, especially the famous abalone you cooked. Please accept my highest consideration. " Hong Kong people are proud of Yang Guanyi. In fact, Yang Guanyi is not only the pride of Hong Kong, but also the pride of Chinese people all over the world. As Mr. Yang Guanyi himself said, "I represent China, and the honor I won is the honor of China people". However, who knows, this "aunt" who spread the essence of China's diet to the whole world had a bumpy childhood. His growth experience embodies the diligence and wisdom of the Chinese nation. Yang Guanyi was born in Qiqi Town, Zhongshan City, Guangdong Province. His father was a rural teacher. Although Zhongshan is a land of plenty, due to frequent wars and parents' divorce, Yang Guanyi spent his childhood in poverty and displacement. When Yang Guanyi was 7 years old, his father sent him and his two sisters to his grandmother's house for foster care. After that, parents divorced and left one after another. Because my grandmother is too old to support Yang Guanyi's three brothers and sisters, she has to send them to an orphanage. In the difficult situation of the war years, the orphanage failed to become a shelter for the healthy growth of Yang Guanyi's three brothers and sisters. /kloc-at the age of 0/0, Yang Guanyi's two sisters died of malnutrition. Fortunately, Yang Guanyi did it, and he finished it in War of Resistance against Japanese Aggression. 1948, Yang Guanyi, who was only 16 years old, came to Hong Kong with the only 50 yuan money his grandmother gave him. At that time, Hong Kong was full of all kinds of opportunities. He said it might be because he was hungry for a long time and wanted to eat a full meal. As soon as he arrived in Hong Kong, he found a restaurant called Dahua Hotel as a cleaner, responsible for the sanitation inside and outside the restaurant. 1950, he went to work in Xinle Hotel again. Although he is still a coolie, he has become an adaptation student, doing some work such as pouring tea, flushing water and serving food. Maybe this is fate. From the day he arrived in Hong Kong, he was destined to be engaged in the catering industry all his life. With his diligence, sincerity and wisdom, he gradually gained recognition and praise from the catering industry in Hong Kong. By 1960, he has been the business manager of Hong Kong Gloucester Hotel and has taken the first step in his career development. At this time, he is not the poor boy with 50 Hong Kong dollars 12 years ago. He has not only greatly improved his economic situation, but also accumulated great and valuable experience in the management of the catering industry. The value of abalone was found to be 1974. 1974, Yang Guanyi and five friends jointly raised 600,000 Hong Kong dollars to open a Fulin Hotel. At this time, the catering industry in Hong Kong is booming, with nearly 8,000 large and small restaurants and fierce competition. At the beginning, the development of Fu Lin Hotel, which mainly focused on seafood, went smoothly. But a few years later, the operation became more and more difficult, some shareholders disagreed, and some even withdrew their shares, so Fulin Hotel fell into a difficult period. Once, a retired friend went back to the Flynn Hotel to see Yang Guanyi. He asked, "Do you still have money for employees?" This greeting greatly stimulated Yang Guanyi, who secretly vowed to carry forward Emperor Shunzhi. During 1977, the operation of Fulin Hotel became more and more difficult, and the chef resigned, which made people feel disheartened. Yang Guanyi resolutely went into battle and personally cooked dishes for the guests as a manager. This practice is extremely rare in the catering industry in Hong Kong, and it has greatly boosted the morale of Fulinmen employees. In fact, from the day Flynn got into trouble, he has been observing and analyzing various restaurants in Hong Kong, hoping to find a way out. After years of observation, he found a restaurant with experts serving senior diners, and the business was very prosperous. The most expensive menu in this restaurant is "abalone, ginseng, wing belly" in Chinese food, and it is also the best dish. Although expensive, the diners are full. He was greatly inspired by the success of this restaurant. After careful consideration, he decided to choose abalone, which is expensive and difficult to process, for planned research and processing. It was in the late 1970s. At that time, it was predicted that Yang Guanyi could not succeed, because it would take two days to cook a delicious abalone, and Yang Guanyi was meticulous in his work, so everyone made of iron was exhausted. Besides, abalone itself is very expensive. In case the processing quality is not as good as that of competitors and there are no diners, the loss of the hotel will be even heavier. But Yang Guanyi once said, "People who suffer hardships are more powerful than God." He bought abalone worth hundreds of thousands before and after, and conducted systematic research and processing. In Hong Kong at that time, the money could buy a floor. After several years of efforts, spanning 20 years, Yang Guanyi finally successfully trial-produced delicious abalone in the early 1980s. The method used by Yang Guanyi is to choose the best Japanese dried abalone and use traditional cooking tools; Adding charcoal to the pot kept the essence of old hen and ribs in traditional ingredients, and made unprecedented bold innovations in mastering cooking procedures such as cooking time, which eventually made his abalone gradually surpass his competitors in taste and established a reputation among Hong Kong diners. After tasting Yang Guanyi abalone, Wang Tingzhi, a famous Hong Kong person, personally wrote the eight characters "Abalone is the best in the world", and Yang Guanyi's reputation spread like wildfire. Yang Guanyi succeeded in this way. From 65438 to the first three years after Hong Kong became famous at home and abroad in 0980, he constantly improved his cooking skills on the basis of success, and constantly took out his 30-year immersion experience in the catering industry, and his cooking skills have reached a state of perfection. He invented a unique skill of cooking in front of guests with China casserole, which surprised many experts in the catering industry in Hong Kong. From 65438 to 0985, he went to Singapore to perform under the recommendation of famous Hong Kong food critics such as Zock, Liang Yining and Han, and his reputation began to spread abroad. 1May, 985, Yang Guanyi went north to Beijing to perform cooking in the Great Hall of the People. His superb performance opened the eyes of the chefs in the Great Hall, and the name of Yang Guanyi began to spread in the catering industry in Beijing. 1986, Yang Guanyi came to Beijing again at the invitation of Diaoyutai State Guesthouse, where he taught chefs skills and personally cooked dishes for the Central Committee. This year, Bao Yugang, the Hong Kong ship king, hosted a banquet for the Deng Xiaoping family at Diaoyutai State Guesthouse. When tasting abalone, Deng Xiaoping said with deep feelings that such abalone can only be eaten after the policy is open. Little did they know that the chef who cooked this delicious abalone was learning stunts from Yang Guanyi. Since then, Yang Guanyi has gained great fame, and Hong Kong businessmen, gourmets, foreign tourists and politicians from all over the world have poured in, while Yang Guanyi has toured China and overseas and won various awards. Yang Guanyi's first overseas award was the "1988 Outstanding Person" award recommended by Cambridge University. He was first recognized as a gourmet by France, a world gourmet country, in 1989, when the country's food association invited him to become a member and awarded the "Excellent Star" award, making him the first China person to win this honor. In July of the same year, he obtained the membership of the French Blue Ribbon Medal Food Club, which made his position in the French food industry in full swing. Later, Yang Guanyi successively won awards and memberships from various French food associations. Hong Kong public opinion commented that Yang Guanyi and his abalone are a peak and a legend in the history of Hong Kong cuisine. From a macro point of view, his achievements are not the achievements of one person, but the crystallization of China's food culture for thousands of years. His achievements have been praised by global gourmets, and even more by Chinese compatriots.