Shuai Xiaojian is currently the executive chef of Shanghai Nolaishi Yacht Club.

Shuai Xiaojian started his career as a chef in 1987. He is a master cook and a senior cooking technician in China. At present, he is the executive chef of Shanghai Nolaishi Yacht Club, the guest lecturer of Chinese cuisine at the French Blue Ribbon Institute, the general consultant of the master chef program of Oriental TV, and the royal chef of the gourmet trump card of SMG Media Xingshang Channel.

He said that regarding the realm of dishes, a dish may have complicated cooking techniques, but the final presentation should be as simple as possible. "Great taste, simple avenue" must be the highest realm of dishes.

With regard to diners and dishes, catering is a biosphere, and there are certain reasons for the existence of different formats. Different stores suit different needs. Regular guests serve them with irregular dishes; If the guests are not fixed, the dishes should be fixed, make a good dish and produce a stable product.

In the summer of p>217, the program "Walking Delicious" invited Shuai Xiaojian as a guest to shoot in Xinjiang.

Starting from Urumqi, passing through Yili to Korla, and finally under the starry sky in Lop Nur desert, Shuai Xiaojian cooked a "thank-you-teacher banquet" on the spot, and the accompanying host said, "The handsome chef, the teachers and classmates of that year recalled the days of educated youth and wept several times."

Shuai Xiaojian later wrote an article in which he wrote: "The memory of thirty years is still so clear today, and the folk customs in Xinjiang are still so rough and hospitable. I really hope to stay for a few more days, like a man in the desert, drinking and eating meat. "

In p>1999, Shuai Xiaojian was appointed as the catering director and executive chef of Xiaonanguo, Harbin, and introduced Shanghai cuisine to the Northeast for the first time. The crab powder dishes such as stir-fried large yellow croaker with snow vegetables, crab powder tofu, crab powder prawn rolls, crab powder chicken pomegranate balls and braised salted egg yolk lion's head made the Northeast people fall in love with the taste of the south of the Yangtze River. The same scene was later staged in Shandong.

In p>211, Shuai Xiaojian, Lu Yaming, Gu Jianping, Zhou Hua, Zhu Yifan and others went to San Francisco to hold a "sea banquet", which updated the old-fashioned impression of Shanghai cuisine with thick oil and red sauce and let foreigners know that Chinese food not only has fresh and light Cantonese cuisine, but also delicate and exquisite Shanghai cuisine.

In Shanghai in the early spring of p>218, the warm current goes back and forth. The building of Nolaishi Yacht Club is moored on the Huangpu River like a boat, and the bright sunshine shines directly from the glass roof. Shuai Xiaojian stands in the sunshine, just like standing on the deck, and the boat is in Jiang Shangxing. It is calm and far away. It is majestic and radiant.