So, do you know who the famous Yunnan cuisine masters are?
Let me introduce them to you one by one.
Sun Dejie is a special gold-level master of Yunnan cuisine, executive chef of Beijing Butterfly Spring Hotel, winner of the special gold medal in the International Edible Fungi Competition, and a distinguished senior lecturer at the China Edible Fungi Nutrition and Health Lecture Hall.
He once became a disciple of Nie Rongbiao, a master of Yunnan cuisine, and had a half-teacher and half-friend relationship with Wang Haidong, the "first Bocuse d'Or" in China.
Not only is he good at the research and development and innovation of Yunnan cuisine, he is also the winner of the special gold medal in the International Edible Fungi Competition, especially the production of Yunnan mountain delicacies. He has been featured in CCTV columns, Beijing TV columns and Catering World, Oriental Cuisine, Celebrity Chefs,
He has published food columns in Chinese cooking and food and wine magazines, and held many lectures. His dishes have been rated as the most authentic Yunnan cuisine in Beijing by many diners.
Peng Zhengfang is a super craftsman who creates Yunnan-flavored pearls. He is also a master of painting who can scare ghosts and gods with his brush strokes and make dragons fly into the sky.
He also served as Mao's chef for 14 years until Mao's death.
Peng Zhengfang is from Zhaotong, and his father is a salesman who sells small commodities to make a living.
Her mother died when she was four or five years old. As a child, Peng Zhengfang was placed in a basket at the end of a cargo pole by her father and traveled from village to village, experiencing the warmth and coldness of the world.
Poverty tempered Peng Zhengfang's strong will, and also gave birth to the desire to escape from poverty and have a full stomach in his young mind - becoming an official and getting rich is a dream, but being a chef will definitely make his stomach full, and he will no longer have to endure hunger.
Hungry.
Li Qing, male, born in September 1939, is a native of Kunming, Yunnan. He is a national treasure-level master of Yunnan cuisine. He is proficient in Yunnan cuisine and is good at stir-frying, steaming, braising, stewing, roasting, grilling and other techniques. He draws on the strengths of others and dares to innovate. His representative works include
Shark fin seats, sea cucumber seats, flavor seats, barbecue seats, chicken fir seats, whole sheep seats, whole dog seats, whole fish seats, whole duck seats, etc. He once compiled the "First-level Cooking Assessment Outline" for the Provincial Catering Service Assessment Committee, and also
He has written special dishes for "Chinese Cooking Encyclopedia" and his achievements have been included in "Who's Who of Famous Teachers".
Wang Qiansheng, male, Han nationality, born in 1940 in Taihe, Anhui Province, is a Chinese cooking master, a special cooking master of Chinese Yunnan cuisine, a national first-level judge in the catering industry, a national vocational skills competition judge, and the vice president of the Yunnan Catering and Food Industry Association.
He is proficient in white and red tables and has high attainments. He is good at the design and production of various banquets, cocktail parties and buffets, fruit and vegetable carving, and production of Chinese and Western pastries and candies.
He is familiar with the cooking of Yunnan cuisine and Beijing cuisine, and has also done some research on the cooking techniques of Huaiyang cuisine, Sichuan cuisine and Cantonese cuisine.