Lu Yongliang, a master chef in China, has had an indissoluble bond with cooking since he was a child. As early as the early 198s, Lu Yongliang won the honorary title of "Top Ten Chefs" in the first China Cooking Competition, and he was one of the youngest judges in the third and fourth cooking competitions. Lu Yongliang, from a national culinary master to the general manager of Chutianlu Hotel, has a hard experience.

Lu Yongliang, who was born in a water town, had an indissoluble bond with fish since childhood. Childhood Lu Yongliang, the other side of the original ecological cooking style, has a deep memory and exploration. When a boatman is hungry after a hard day's work, he will conveniently pick up one or two fresh fish in the river, scoop up the river water, add radishes and peppers planted in the farm fields, and cook with firewood until the milky fish soup rises in the pot, and the nose-grabbing fragrance rushes straight to his heart, and he will taste a smooth and tender piece of fish, which is delicious and makes people want to swallow even their tongues. In Lu Yongliang's memory, this is the best human food. Such a simple cooking method can produce such a wonderful taste. ......

At an early age, Lu Yongliang was very sensible. When he was at school, he set foot on a small bench to learn how to fry oil, salt and rice, including his sisters' breakfast.

At that time, the food supply was tight, and Lu Yongliang, who didn't have enough to eat, took the initiative to help whenever he found a wedding, lighting a fire in the kitchen. He always helped the chef when he needed help most. The chefs all liked his cleverness and flexibility. When he lit the fire, he gave him one or two meatballs and other foods from time to time. Later, during the Spring Festival holiday at school, my distant uncle, a chef, always called Lu Yongliang when he went out to do work. He liked Lu Yongliang's diligence and flexibility, as well as the tacit understanding, which could burn out the slow fire needed by the chef in time. He even said that Yong Liang, a child, had the talent to be a chef. If he did this job, he would make a name for himself in the future. In 1971, 17-year-old Lu Yongliang was assigned to the famous Wuchang Greater China Restaurant for cooking. When he first arrived at Greater China Restaurant, Lu Yongliang's heart was cold. In front of him was a shabby and old restaurant with a wood structure. He began a fierce ideological struggle: "Is it difficult for me to devote myself to such a catering industry all my life?" What's more, he is a young man who carries plates and delivers bowls, and his face is not decent. In order to cover up the past in front of middle school students, Lu Yongliang said that he works in the "11" secret unit. In fact, "11" was interpreted by Lu Yongliang as a pair of chopsticks and a bowl.

Lu Yongliang soon changed his mind. One day, when the master got off work, three Tianjin people made a special trip to eat Wuchang fish. Lu Yongliang thought that the master was not there, so he made it himself. Because of my excitement, I was afraid to burn the fish, but it backfired, and I burned the fish. Just when Lu Yongliang thought that he would be criticized by the guests, the guests smiled and encouraged him: "Although the fish is a little mushy, it tastes good. You are only a teenager and still very young. Work hard and you will definitely do a good job as a chef. " Lu Yongliang was encouraged by a stream of heat.

From then on, he vowed to learn cooking well. Therefore, he formally worshipped Huang Changxiang, a master of Hubei cuisine, devoted himself to learning cooking skills, and began to practice basic skills under the support of the belief of "determined to be an excellent chef". In order to practice swordsmanship, he bought a lot of radishes and potatoes, and practiced cutting shredded radishes and potatoes at work and at home. From one basket to several baskets, shredded radishes and potatoes came out one after another. ; In order to practice his hand strength, he put the sand in the pot and kept turning it over. The sand weighing from 1 kg to 5 kg gradually turned over freely in the pot. He practiced for three days in summer and three days in winter. How many times did he turn over the pot and cut the silk? It's hard to tell for a long time. Only the calluses on his palm and the scars on his fingers still remember the years of passionate hard work.

There is a saying that "a sword is sharpened" and "hard work pays off". In the first cooking competition in Hubei Province in 1978, 24-year-old Lu Yongliang won the first place in knife work, the second place in carving and flavor fish dishes. From then on, with the help of good wind, Lu Yongliang's cooking skills have been continuously improved through hard tempering. In 1983, Lu Yongliang, 29, made a blockbuster with four works, namely mandarin fish in tomato sauce, Wuchang fish in sea cucumber, fish in clear soup with orange petals and white clouds and yellow crane (food sculpture), and became one of the top ten chefs in China. It is a great test for Lu Yongliang to get such an honor. Is it to sit and enjoy the honor or to strive for perfection? In the face of honor and flowers, ambitious Lu Yongliang did not stop moving forward. In view of his outstanding performance, the leaders of the Municipal Bureau of Commerce talked with him and decided to let him be promoted and served with an iron rice bowl. This is a welcome opportunity for others, he thought. There are many administrative cadres, and there is no shortage of him. However, as the saying goes: "36 lines, each line is the best", but the famous chefs in Hubei are few and far between. In the face of the opportunity given by the government to go into politics, Lu Yongliang made a decisive choice and used his spare time to review his lessons. In 1985, he politely declined the opportunity to be promoted to politics, and was admitted to Jiangsu College of Commerce (now Yangzhou University), where he devoted himself to studying professional theoretical knowledge such as cooking raw materials, cooking chemistry, cooking nutrition and catering enterprise management, thus greatly improving the level of cooking theory and his comprehensive quality. During his school years, he built a bridge between practical skills and theoretical accomplishment with his tenacious perseverance. On this bridge, he found theoretical basis for practical operation, and at the same time, his profound knowledge sprouted new buds for practical operation. When he finished his studies in 1987, Lu Yongliang quietly brought out two treasures from school, one was persistence and the other was wit.

persistence has perfected his cooking skills. There is a special term in cooking called "refueling", which plays an important role in adding color and flavor to dishes. Lu Yongliang also vividly calls his two-year experience of studying "refueling", and Lu Yongliang who has added "oil" has a deeper understanding of dish making and cooking. After graduation, Lu Yongliang, who is well-known in the domestic cooking field, returned to Greater China Restaurant as the executive deputy general manager. Lu Yongliang, who took the leadership position, has a deeper understanding of the connotation of cooking and a more persistent pursuit of the art of cooking. In order to prepare fresh dishes of freshwater fish, he consulted a large number of relevant materials and made a detailed summary of the living habits, meat quality characteristics, best cooking time and cooking methods of various fish. With the tempering of the competition, the edification of theory and the enlightenment of management, Lu Yongliang's cooking skills have been fully sublimated and tend to be perfect. He cooks steamed fish dishes, which are full of fire and steam, and can get the most delicious taste of "the first ripe moment"; Braised fish and vegetables are precious to water, with changeable firepower and the best effect of both nutrition and texture; Fish balls in warehouse soup are round and smooth, fresh and tender, unbreakable when landing, and melt in the mouth, and strive to create an artistic realm of "eating fish but not seeing fish". With his unremitting pursuit of cooking skills, Lu Yongliang pushed the fish dishes in Hubei cuisine to a brand-new position. Fish balls are a traditional folk dish in Hubei. After being passed down from generation to generation, its cooking method and craft level have been greatly improved. In the past, there were only two kinds of fish balls, ginkgo and silkworm. Lu Yongliang creatively made the fish balls into orange petals, and then added chicken soup, mushrooms, monosodium glutamate, pepper, lard, salt and chopped green onion to cook them. They were white in color, strange in shape and delicious in taste, pleasing to the eye and lasting in taste. His representative dishes, such as steamed wuchang fish, Pearl mandarin fish, Bowl-roasted sea cucumber and herring, orange-petal fish, fish balls in soup, crystal black fish fillets, crab roe eggs, and pork belly with plum vegetables, are beautiful in appearance, pure in flavor, smooth in mouth and unique. Lu Yongliang's cooking skills have been praised and praised by the party and state leaders. He was invited to Zhongnanhai for many times to cook in the homes of leaders of Li Xiannian, Ye Jianying and other countries.

In p>1988, Lu Yongliang became the youngest national judge in China by virtue of his superb skills and good quality. Based on Lu Yongliang's remarkable achievements in cooking skills and outstanding contributions to China cooking and Hubei cuisine, he was successively awarded as a senior cooking technician, a senior manager and a master of Hubei cuisine, and successively won the honorary titles of "National Top 1 Technical Experts" and "Hubei Special Model Worker", and was elected as a representative of Hubei Provincial People's Congress.

The development direction of Hubei cuisine proposed by him is "digging, sorting, inheriting, developing and innovating", which has been affirmed by peers. He summed up the characteristic flavor of hubei cuisine in ten words: original juice, strong flavor, pure, slightly spicy and salty; He led the research members of Hubei cuisine to study the top ten combined dishes of Hubei cuisine, and made substantial progress. This combined dish overthrew the traditional mode and used the way of main ingredient+main ingredient. By comparing the performance and quality of raw materials. Seek * * * similarities, and complement each other to meet the standards of nutrition, medicine and hygiene. Such as soft-shelled turtle and chicken, bacon and fresh pork belly, mutton and fish, fish cake and meat dumplings, preserved fish and wild duck pieces, etc., through complementary nutrition, taste adjustment. Make dishes reach a new level, thus making customers more popular. In particular, the big bowl dish he launched in Chutianlu Hotel, which he founded, fully embodies the characteristics of "original juice, slightly spicy" in Hubei cuisine, which is refreshing in form and has a feeling of returning to nature. Once the "big bowl series dish" was launched, it immediately caused a sensation in Wuhan catering market and became the dish with the highest ordering rate. It has guided the new trend of catering, and what is more valuable is that Master Lu personally manages the big bowl dishes every day, setting an example for the younger generation of small chefs.

Recently, Lu Yongliang put forward the idea of renaming Hubei cuisine as "Chu cuisine". In his view, changing Hubei cuisine into Chu cuisine is not only a matter of changing a word in its name, but also an important issue for hubei cuisine to go global. In order to make Chu cuisine participate in the compilation of the large-scale catering work "China Hubei Cuisine"

At the Anhui Chef's Festival in p>29, Lu Yongliang perfectly showed us the powerful charm of the new "Chu cuisine", which was completely different from the previous one. Drawing lessons from the loading of western dishes, Lu Yongliang was invited to give lectures in Sichuan and show them in the classroom, which made his peers and students feel refreshed and received unanimous praise. As a professor at the School of Tourism and Hotel Management, Hubei University of Economics, Lu Yongliang never forgets to preach and teach. In order to let more students master the cooking skills of Hubei cuisine and appreciate its charm. He taught the truth of cooking and being a man in a simple way. For his students, listening to Master Lu's class is simply a pleasure. Therefore, Lu Yongliang is rated as "the most popular teacher" by students every year. In his eyes, this is the highest honor among all the honors he has won. In school, Lu Yongliang not only pays attention to words and deeds, but also emphasizes example. Over the years, Lu Yongliang has maintained a habit of cooking in person every day, ranging from one or two hours to three or four hours. He said that it is his happiest time to put on a white chef's suit and put on a waist cloth every day and stand in front of the stove. He believes that the essence of skills is accumulated day by day. How can you realize it if you don't do it yourself?

Lu Yongliang is always strict with his students and disciples. He said that as a chef, he should pursue three standards: first, cooking ethics; second, cooking skills; and third, cooking performance. Among them, the kitchen morality is the most important, which is not only the foundation of being a man, but also the foundation of art, and how high the morality is. Lu Yongliang educates his students to "associate with morality and cook with wisdom". He will never allow his students or apprentices to use additives, modifiers and other condiments that are harmful to health in cooking. He is also very strict about the pre-processing of vegetables, and requires hygiene first in selecting materials, cleaning and discharging water. He said that food is a carrier, you use it to express your sincerity and respect for your guests, and the guests will return your praise and respect. This is the social value of the profession of chef. He especially advocates the natural formation of dishes, not deliberately decorative carving, only natural is the most beautiful.

For many years, Lu Yongliang has trained a group of senior applied talents with both ability and political integrity for the culinary world in Hubei. His apprentices have repeatedly won gold and silver in various cooking competitions in the country and provinces and cities, and two of them have become excellent chefs in the country. However, Lu Yongliang was not satisfied. He said that only by transforming his own experience into knowledge can more people benefit. Under the guidance of this idea, he published 1 articles in various newspapers and participated in the compilation of professional books such as Wuchang Fish Cookbook and Greater China Cookbook. In order to carry forward his theory, he edited and participated in the compilation of college textbooks "Culinary Art" and "Catering Management" and published monographs at the same time.

Lu Yongliang, who is in his prime of life, has also made gratifying achievements in the innovative research of Hubei cuisine. The marginal dishes he developed, such as "Roasted pork belly with preserved fish", "Shabo fish cake balls", "Roasted turtle with native chicken" and "Fresh fish and sheep", are mellow in flavor and complementary in nutrition, which are deeply loved by consumers and quite popular in Wuhan catering market. The vacuum-packed dishes he developed were very popular with the public after being put on the market, which laid a solid foundation for promoting the industrialization and standardization of Hubei cuisine. In the professional publications published by his papers, such as Making Technology of Orange-petalled Fish, Slaughtering Technology of Eel and Slaughtering and Making Technology of Tilapia, he also compiled professional books such as Wuchang Fish Recipe and Greater China Recipe with his master Huang Changxiang. In 25, the book Lu Yongliang's Album, the masterpiece of China's culinary masters, was published, which is a good summary of his representative dishes. In recent years, Lu Yongliang suddenly fell in love with the art of calligraphy and painting. He is self-taught. He paints radish and cabbage, flowers, birds, fish and insects ... His paintings never leave the raw materials for cooking, because he likes them so much. His painting style is simple and lovely, without any affectation, just like his personality, so approachable. He believes that calligraphy and painting are intrinsically related to cooking. Apart from the influence of calligraphy and painting on dish modeling and plate setting, their common characteristics are the embodiment of "virtue", the embodiment of personal cultural accomplishment, and the art with profound Chinese traditional culture. Watching Master Lu paint is also a pleasure.

In p>28, Lu Yongliang led the creation of chefs' own calligraphy and painting association-"Chu Chu Han Mo" Food Culture Research Association. On the day when the Association was founded, leaders and colleagues from all walks of life showed great enthusiasm. In particular, chefs have asked to sign up for the association.

In Lu Yongliang's mind, painting and calligraphy are also a bridge, which connects painting and cooking, and connects the hearts of chefs and consumers.

In August p>29, Wuhan Evening News organized a meaningful "Little Food Summer Camp". The last stop of the activity: "Zero Distance with China Chefs". Lu Yongliang introduced the characteristics of hubei cuisine to the young members. The young members were fascinated by him. When they heard him say that "hubei cuisine has become one of the top ten cuisines in China", they could not hide their joy and clapped their hands. The young members who participated in this summer camp are all children who are interested in painting. Most of them have studied painting and are no strangers to Chinese painting. When they learn that Lu Yongliang's Chinese painting is very good, they look forward to learning Chinese painting from him. Watching him pick up a writing brush and stain the paper, shrimp heads, shrimp eyes, shrimp bodies, shrimp tails, shrimp shells … lifelike shrimps gradually appeared in front of the members. "Wow, the shrimp painted by Grandpa Lu is really like it, just like jumping out!" "Grandpa Lu, have you asked Qi Baishi?" The little league members were amazed.

Lu yongliang's favorite calligraphy contents are "drinking and eating morality" and "taste".

He is giving the Chinese painting "The Top 1 Business Schools of Oriental Cuisine and Catering"