Yang Guanyi (1932-) is a famous international chef in Hong Kong, the founder and head chef of Fulin Hotel in Hong Kong, and the president of Hong Kong Modern Management (Catering) Professional Association. Yang Guanyi started his career at the age of 16 and has been engaged in cooking for decades. His signature dish "Ayi Abalone" is internationally renowned, and even many heads of state have tasted this specialty. From 65438 to 0983, Yang Guanyi began to study abalone. At that time, it was a wave of immigrants, and the business of the catering industry was greatly affected. At that time, because there was no main restaurant to use abalone as the main course, abalone made the business of Fu Lin Hotel prosperous. Yang Guanyi saw this and immediately became very popular. 1996, Yang Guanyi was awarded the highest honor medal of Chef Club by the International Chef Association. Only three people in the world are qualified to win the gold medal of C.C.C, and the other two are chefs of former French presidents and former American presidents. Yang Guanyi was invited by Singapore Airlines to join the "Singapore Airlines International Cooking Group" as a consultant to design on-board dishes for Singapore Airlines passengers. From June to 10, 2004, at the 5th China Cuisine and the 1st Chongqing International Hot Pot Culture Festival, Yang Guanyi was awarded the "Highest Lifetime Achievement Award" by China Hotel Association, becoming the first and only person to receive this honor. In 2005, he and his apprentice will jointly donate the first fund of China catering industry & Yang Guanyi World Chef Master Fund of China Catering Association to train senior catering talents. Among various associations in the international food industry, from poor teenagers to leading experts in the food industry, there is a unique institution: the International Chefs Association. The association is composed of chefs from world leaders and is the most unique and outstanding food organization in the world. The highest honor medal awarded by the organization to its members is the C.C.C Gold Medal. So far, only three people in the world have won this honor; One of them is the chef of the former French president, who has passed away; The other is the chef of five American presidents, who has retired; The third person is China Yang Guanyi, who is called "the king of abalone". Yang Guanyi won all kinds of medals, among which the C.C.C Gold Award of the International Chefs Association is undoubtedly the most important award in the world, and his cooking has indeed been highly praised by world leaders. On May 6th, French President Jacques Chirac sent a letter to Yang Guanyi, saying, "I am very happy to discover the unknown parts of China cooking, especially the famous abalone you cooked. Please accept my highest consideration. " Hong Kong people regard Yang Guanyi as their pride. In fact, Yang Guanyi is not only the pride of Hong Kong, but also the pride of Chinese people all over the world. As Mr. Yang Guanyi himself said, "I represent China, and the honor I won is the honor of the people of China". However, who knows, this "aunt" who spread the essence of China's diet to all parts of the world had a bumpy childhood. His growth experience embodies the diligence and wisdom of the Chinese nation. Yang Guanyi was born in Qiqi City, Zhongshan City, Guangdong Province. His father is a rural teacher. Although Sun Yat-sen was rich in natural resources, due to frequent wars and parents' divorce, Yang Guanyi's childhood life was poor and he was displaced. When Yang Guanyi was 7 years old, his father sent him and his two sisters to his grandmother's house for foster care. Later, his parents divorced and left them one after another. My grandmother was too old to support Yang Guanyi's three brothers and sisters, so she had to send them to an orphanage. In the difficult situation of the war years, the orphanage failed to become a shelter for the healthy growth of Yang Guanyi's three brothers and sisters. At the age of 10, Yang Guanyi's two sisters died of malnutrition. Fortunately, Yang Guanyi succeeded, and he made it to the end of War of Resistance against Japanese Aggression. 1948, Yang Guanyi, who was only 16 years old, took the only 50 yuan money given to him by his grandmother and came to Hong Kong to enter the world. At that time, Hong Kong was full of all kinds of opportunities. He said maybe it was because he was hungry for a long time and wanted to have a full meal. As soon as he arrived in Hong Kong, he found a restaurant called Dahua Hotel as a cleaner, responsible for the sanitation inside and outside the restaurant. 1950, he went to work in Xinle Hotel again. Although he is still a coolie, he has become an adaptive student, doing some work, such as pouring tea, flushing water and serving food. Maybe this is fate. From the day he arrived in Hong Kong, he was destined to engage in the catering industry for life. He gradually gained recognition and praise from the catering industry in Hong Kong for his diligence, sincerity and wisdom. By 1960, he was already the business manager of Hong Kong Gloucester Hotel and took the first step in his career development. At this time, he is not the poor boy with 50 Hong Kong dollars and 65438+ 2002 years ago. He not only greatly improved his economic situation, but also accumulated a lot of valuable experience in the management of catering industry. The value of abalone is 1974. 1974, Yang Guanyi raised HK$ 600,000 in partnership with five friends and opened a Fu Lin hotel. At this time, the catering industry in Hong Kong is booming, with nearly 8,000 large and small restaurants and fierce competition. At first, the development of Fu Lin hotels, which mainly focus on seafood, went smoothly. However, a few years later, the operation began to become more and more difficult, some shareholders disagreed, and some shareholders even withdrew from the shares, and Fulin Hotel fell into a difficult period. Once, a retired friend returned to Fu Lin Hotel to visit Yang Guanyi. He asked, "Do you still have money for employees?" Yang Guanyi was greatly stimulated by such greetings, and he secretly vowed that he must inherit Flynn. During 1977, the operation of Fulin Hotel became more and more difficult, and the chef resigned, which made people feel disheartened. Yang Guanyi resolutely went into battle and personally cooked dishes for the guests as a manager. This practice is extremely rare in the catering industry in Hong Kong, which greatly boosted the morale of Fu Lin employees. In fact, since the day when Flynn was in trouble, he has been observing and analyzing various restaurants in Hong Kong, hoping to find a way out. After years of observation, he found that there was a restaurant with experts serving senior diners, and the business was very prosperous. The most expensive menu in this restaurant is "abalone, ginseng, wing belly" in Chinese food, and it is also the best dish. Although it is expensive, the diners are full. He was greatly inspired by the success of this restaurant. After careful consideration, he decided to choose abalone, which is expensive and difficult to process, for planned research and processing. It was in the late 1970s. At that time, people predicted that Yang Guanyi would not succeed, because it took two days to cook a delicious abalone, and Yang Guanyi was meticulous in his work, so the iron man was exhausted. Besides, abalone itself is very expensive. In case the processing quality is not as good as that of competitors and there are no diners, the loss of the hotel will be even heavier. But Yang Guanyi once said, "People who suffer hardships are stronger than God." He bought abalone with a value of1100,000 yuan before and after, and conducted systematic research and processing. In Hong Kong at that time, the money could buy a floor. After several years of efforts, spanning 20 years, Yang Guanyi finally successfully trial-produced delicious abalone in the early 1980s. The method used by Yang Guanyi is to choose the best Japanese dried abalone and use traditional cooking tools; Pot and charcoal, in the traditional ingredients, retain the essence of old chicken, ribs, etc., and make unprecedented bold innovations in mastering cooking procedures such as heat, and finally make his abalone gradually surpass its competitors in taste and establish a reputation among Hong Kong diners. After tasting abalone from Yang Guanyi, Wang Tingzhi, a famous Hong Kong person, wrote eight characters: "The abalone is the best in the world", and Yang Guanyi's reputation spread like wildfire. Yang Guanyi succeeded in this way. During the first three years from 65438 to 0980, when he was famous in Hong Kong at home and abroad, he constantly improved his cooking skills on the basis of success and brought out his 30-year immersive experience in the catering industry. His cooking art has reached a perfect level. He invented a unique skill of cooking in China casserole in front of guests, which surprised many experts in the catering industry. From 65438 to 0985, he went to Singapore to perform under the recommendation of famous Hong Kong food critics such as Zock, Liang Yining and Han, and his reputation began to spread overseas. 1May, 985, Yang Guanyi went north to Beijing to perform cooking in the Great Hall of the People. His superb performance opened the eyes of the chefs in the Great Hall, and the name of Yang Guanyi began to spread in the catering industry in Beijing. 1986, Yang Guanyi went to Beijing again at the invitation of Diaoyutai State Guesthouse, where he taught chefs skills and personally cooked dishes for the Central Committee. This year, Bao Yugang, the Hong Kong ship king, hosted a banquet for the Deng Xiaoping family at Diaoyutai State Guesthouse. When tasting abalone, Deng Xiaoping said with deep feelings that such abalone can only be eaten after the policy is open. Little did they know that the chef who cooked this delicious abalone was learning this stunt from Yang Guanyi. Since then, Yang Guanyi has become famous, and Hong Kong businessmen, gourmets, foreign tourists and politicians from all over the world have come here, while Yang Guanyi has toured China and overseas and won various awards. Yang Guanyi's first overseas award was the "1988 Outstanding Person" award recommended by Cambridge University. He was first recognized as a gourmet by France, a world gourmet country, in 1989. At that time, the gourmets association of that country invited him to become a member and awarded him the "Excellent Star" award, which was the first China person to win this honor. In July of the same year, he obtained the membership of the French Blue Ribbon Medal Food Club, which made his position in the French food industry in full swing. Later, Yang Guanyi successively won awards and memberships from various French food associations. Hong Kong public opinion commented that Yang Guanyi and his abalone are a peak and legend in the history of Hong Kong cuisine. From a macro point of view, his achievement is not the achievement of one person, but the crystallization of China's food culture for thousands of years. His achievements have been appreciated by gourmets all over the world, and even more by Chinese compatriots.