As the saying goes, it is easy to persist for a while, but difficult to persist for a lifetime.

Now 59 years old, Chef Gu Zhihui has used his self-discipline and persistence to deliver a satisfactory answer to diners in the Beijing kitchen.

In addition to being awarded Michelin for three consecutive years, Beijing Kitchen has also won many awards including Black Pearl and Ctrip Gourmet Awards.

400 grams of golden hooked needles (note), 100 grams of silver sprouts, 20 grams of ham juice, 50 grams of shredded shredded scallops, 650 grams of thick soup, 350 grams of abalone juice, a little each of cornstarch and pepper, refined pork

20 grams of oil, appropriate amount of refined oil.

Preparation method 1. Put the shark's fin into thick soup and simmer over low heat; blanch the silver buds, cool them, and put them in a container; deep-fry the scallops and put them on top of the silver buds for later use.

2. Put lard, simmered wing juice, thick soup in the pot, add 50 grams of abalone juice, simmer over low heat to thicken, pour in oil, take out of the pot, put it in a pot, and put it on a small alcohol stove.

3. Heat the wok, add 300 grams of thick soup, pepper and ham juice. When it boils slightly, season and thicken.

It is thick soup and gravy, put it in a cup and set aside.

4. Put 300 grams of abalone juice into the pot, add ham juice and chicken essence until it boils slightly, thicken the gravy to make abalone sauce, put it into a cup, and serve it together with the shark's fin, scallop silver sprouts, and thick soup gravy. Serve as desired.

Guests can eat whatever they want.

Gu Zhihui glass squab recipe: Marinade: 5 kg each of fine salt and fine white sugar, 1 kg MSG, 100 g allspice powder, 50 g each star anise powder and licorice powder, 15 ml each of monk fruit powder, fennel powder and white pepper powder.

Gram, 10 grams of bay leaf powder can be mixed evenly.

Note: Some chefs only use five-spice salt (the ratio of salt to five-spice powder is 8:2, mix and stir-fry until fragrant) to marinate squab.

Crispy water: Put 3 kilograms of maltose into a steamer, steam until melted, take it out, add 5 kilograms of white vinegar, 620 ml of red Zhejiang vinegar, 610 grams of rice wine, and 3 grams of food powder and mix thoroughly.