The whole pepper has produced a Liu Chuanhai, and the catering industry and chefs all over the country know the whole pepper, and he is an indispensable factor. As a chef, Liu Chuanhai made the days of pots and pans, oil, salt, sauce and vinegar harmonious. "Different life ideals and attitudes determine a person's position in the battle." This sentence by Paul Wu Yunduo of China inspired Liu Chuanhai. He found his attitude in his life ideals and the chef became his firm position in the battle.
Meeting Liu Chuanhai for the first time
Knowing Liu Chuanhai originated from the "Scholar's Banquet".
It was the early winter of four years ago, and Mengcheng County held the Zhuangzi Health Food Festival. On many food booths in the province, the radiant and eye-catching "Confucian Banquet" made me quickly approach. The "Scholar Banquet" is elegant and gentle, rich in connotation and innovative. Just looking at the name of the banquet makes people feel impatient.
? Traditional banquets in China are generally named after vessels, such as "eight or eight seats", "eight or four seats", "five dishes", "eight bowls" and "Saiqiong Bowl". Or named after the raw materials, such as "barbecue", "all fish banquet", "all duck banquet" and "all vegetarian banquet"; There are "Confucius Banquet", "Li Banquet" and "Taishou Banquet" named after the official family. Then there is the "Manchu-Chinese banquet" named by the court. Named after pure cultural design, the "Red Mansion Banquet" appeared in modern times, which originated from the novel A Dream of Red Mansions and created a cultural feast.
? "The Scholar Banquet" undoubtedly originated from the novel The Scholars in Qing Dynasty. Who is the "scholar banquet" in front of us? Which hotel? To show such skill?
Liu Chuanhai has a square face and big ears. He is strong and honest. He has shaved off both sides on the round head of his square face, leaving a bump in the middle like a snakehead's hair. Because of the hair style, it has been questioned a lot. The comb-shaped head of Moxigan people is cool and full of strings, and it feels a little rebellious. I am somewhat wary. How can I create a "scholar banquet" with such a shape? Later, the "Scholar Banquet" took part in the cross-strait cooking competition in Hefei, increased the image display such as sound and light, and won the gold medal; His kind smile, vigorous figure and striking hairstyle make me feel more and more cordial.
homesickness "The Scholar Banquet"
Wu Jingzi is a native of Quanjiao. His "The Scholars" is not only the life of the scholars, but also the life of the local customs. The living soil in the book is provided by Quanjiao. It is not surprising that the "Scholar Banquet" was born in Quanjiao, but it is strange that Liu Chuanhai. He was born in an ordinary family, and he only wanted to learn a trade to make a living after graduating from junior high school. Later, he got started, studied abroad, learned extensively, and opened a shop. Liu Chuanhai, a master of Huizhou cuisine in China, came to the crossroads of his life, and the "scholar banquet" became his homesickness. Among the many celebrities he received, he was kept being questioned; Is there a big feast for all peppers? The creation of the "Confucian banquet" drove him to Liangshan.
There are three major problems in the design of "Scholar Banquet": one is to restore the Confucian diet described by Wu Jingzi; Second, we should use the "Confucian banquet" to control the social life of that year and the aesthetic needs of people's taste and vision today; Third, complete cultural inheritance, not pieced together local dishes.
In order to create a banquet for the scholars, I asked Liu Chuanhai how many times he had read The Scholars. He said it hundreds of times, and among the 298 places where he mentioned the dishes, several copies of The Scholars in front of him were thread-bound, traditional and simplified, and one of them was covered with bars and remarks, folded and worn. Why do you want to read the traditional version? He said to make it feel closer. At first, he ordered 12 cold dishes, 2 dim sum dishes and 48 big dishes on the basis of the "Scholar Banquet", and constantly invited fellow teachers to make a selection. Choosing and choosing, it seems that a genre painting appeared in front of him. The dishes were clear, the characters appeared, and the etiquette followed. The clear picture of life seemed to be immersive, and the dishes seemed to come alive one by one. How to further approach the appreciation taste of contemporary people, he consulted literature and history experts and gourmets to further integrate tradition with the times. Can the traditional food stories, folk food rituals, the bitterness and hypocrisy of the scholars be coordinated with modern people's diet? Therefore, Liu Chuanhai put contemporary people's eating habits into the historical and traditional dishes, making the "Confucian banquet" dishes more suitable for people's progressive aesthetic and taste habits. The menu of the "Scholar Banquet" is traditional, and the basis can be found in The Scholars, but the aesthetics embodies the contemporary spirit of the times. When you enjoy the "Scholar's Banquet", it seems as if you heard Wu Jingzi's statement of "upholding public interests above all else and pointing out the disadvantages of the times", and you can also feel the sense of happiness in the traditional times. When he first entertained an expert with a carefully carved "Confucian banquet", he was shocked. The folk dishes of Quanjiao seemed to be pearls strung into necklaces.
The "Scholar Banquet" has been fixed, and the operating standards have been formulated. Liu Chuanhai personally explained the allusions and reception customs of each dish to chefs and waiters, and invited experts in literature and history to give lectures to dispel doubts. "If you want customers to enjoy it, you must feel it yourself." This is how Liu Chuanhai succeeded, and countless sleepless nights were finally comforted.
"The Scholar's Banquet" has gone through three levels. From an ordinary chef, he has regained his confidence in cooking culture. He is no longer an ordinary master of Huizhou cuisine, but has become a gourmet creator, designer and master of cooking culture.
became attached to Fang Fang and walked into the "taste of the scholars"
? In the Spring Festival Evening of 218, Fang Fang performed a sketch "Go Home", which told the story of Quanjiao in her hometown. Quanjiao County invited her to go home to "go to peace". On the 16th day of the first month of 218, Fang Fang first set foot on the land of Quanjiao in her hometown and "go to peace" with tens of thousands of people. At noon, Liu Chuanhai was the guest. It was no accident that he became attached to Fang Fang. Without his "Scholar's Banquet", he would not have been arranged for reception that day, so it was natural. Fang Fang ate bacon, sausage, egg dumplings and meatballs in the "Scholar's Banquet", and his eyes suddenly became moist. He didn't taste like his mother when he was a child for many years. "Scholar banquet" is not only delicious in her heart, but also a kind of homesickness. At this time, Fang Fang has sprouted the idea of doing something for her hometown.
? Ten days later, Fang Fang found Liu Chuanhai with a group of investors, pointing out that he wanted to have a "scholar banquet". In this unusual activity, a developer with great love invested nearly 1 million yuan to plan a "scholar's fragrance" for Fang Fang. Scholar refers to Liu Chuanhai's "Scholar Banquet"; Aromatic flavor is delicious in Fang Fang's eyes. "The taste of the scholars" finally decided on 12 dishes and made into 12 food documentaries. The Quanjiao county government fully cooperated and introduced the local cuisine of Quanjiao, integrating landscapes, products, people and dishes. Hosted by Anhui TV station Zhou Qun and lovingly interpreted by Fang Fang, Quanjiao and the Confucian banquet were fully displayed as wonderful flowers in a hundred gardens, graceful and majestic. In the film, Liu Chuanhai stirs up the girders, wields the pots and spoons, is vigorous in his skill and moves smoothly, which not only makes the food beautiful and the animals beautiful, but also makes people particularly beautiful. On November 19, 219, "The Scholar's Flavor" was broadcast on Los Angeles City Satellite TV. As a Sino-US film and television festival, 2 tables of "The Scholar's Banquet" were put on that day, which caused a sensation among Chinese. Liu Chuanhai and his "Scholar Banquet" appeared on the overseas stage as China. Without Liu Chuanhai and Fang Fang, it would be hard for the "taste of the scholars" to shine.
? "The fragrance of the scholars" brought Liu Chuanhai and Fang Fang closer and closer. Liu Chuanhai is a real person in Fang Fang's eyes. They added WeChat to each other, and often talked about food and family. Fang Fang said that the "Scholar Banquet" was her feelings of going home, and it was a touch of homesickness.
Take care of the ups and downs
In Liu Chuanhai's study, he wrote a "Song of Awakening the World" by himself, which attracted my special attention. Since he founded Quanjiao People's Farm 14 years ago, "Waking the World Song" has been accompanying him. He believes that cooking is a culture, an art and a science. The landscapes and people of Quanjiao all inspire his feelings of patriotism and love for his hometown. Self-cultivation and learning calligraphy have become Liu Chuanhai's greatest hobby in his spare time, and Mr. Qin Jinzhang, a calligrapher of Quanjiao, has also become his old father. In the "Waking the World Song", "accepting the ups and downs" has become his attitude towards catering, friends and life, and the songs of "following fate", "being calm in nature" and "fairness and integrity" constantly edify his sentiment.
At the age of 18, Liu Chuanhai went to Huzhou, Zhejiang Province as an apprentice for three years, and returned to his hometown for six years. With the ambition of "never stopping to learn skills", he went to Yangzhou to learn from Chen Chunsong (a famous master in China, who once represented China in cooking and went to Hong Kong, the United States, Thailand and Japan to preach art). They hit it off like father and son. Under the guidance of Master, Liu Chuanhai has great skills, and Liu Chuanhai has now entered a new milestone in cooking. Later, Liu Chuanhai became a teacher thanks to Jiao Fu, a master of Huizhou cuisine, and his foundation became more and more solid. He went north to Liaoning, Jilin and Heilongjiang, west to Sichuan, Xi 'an and Taiyuan, south to Guangzhou and Nanning, and made extensive connections. At this time, Liu Chuanhai has built a high-rise building overlooking the dishes, laying a solid foundation for innovation.
In the process of learning arts, practicing skills, learning from teachers and making friends, Liu Chuanhai has always been full of enthusiasm. His ups and downs are unknown to outsiders. He respects his master, is strict with himself, and is a teacher and friend to his peers. He was elected as the president of Quanjiao Catering and Cooking Industry Association. With the people in his heart and his hometown in his heart, Liu Chuanhai founded the "People's Farm", which opened a shop for the people and named it after them. As the inheritor of county-level intangible culture, his model of "The Scholar's Banquet" and his introduction were displayed in Wu Jingzi's former residence, which is rare in the chef circle.
? Walking out of Wu Jingzi's former residence, I walked towards the people's farm, reminiscing about the image of Liu Chuanhai cooking in the film "The Scholar's Fragrant Flavor". He is no different from ordinary chefs, but the difference is that he practiced hard all the way!