Shaw See Ming, born in 1956, secondary school education, special first-class cook, is now the chef and director of Chengdu Piao Xiang Old Brand Sichuan Cuisine, who was elected as the master of Sichuan Cuisine at the first China International Gourmet Festival in 2004. He studied under Sichuan cuisine masters Zeng Guohua, Kong Daosheng, Zhang Songyuan and Chen Songru.
Chinese Name: Xiao See Ming
Date of Birth: 1956
Occupation: Chef
Representative Works: Soy Sauce Blasted Duck Tongue, Bijie Pepper and Sesame Guillotine Fish, Choke Pot Cashew Flower, Sesame Sauce Phoenix Tail, Cucumber and Shiitake Mushroom Beef Tenderloin
Education: Junior College
Title: Chef and Director of Piao Xiang Lao Szechwan Restaurant in Chengdu
Detailed Description
In 1975, he entered Chengdu Rongleyuan Restaurant to start his culinary career; in 1976-1978, he studied in Chengdu Catering Company Workers' University; in 1978, he was transferred to Beijing Sichuan Restaurant, where he worked for Deng Xiaoping, Yang Shangkun, and other leaders of the Central Government as well as foreign heads of state for eight years, and he was appointed as the head chef of Chengdu Jinshuiyuan Restaurant in 1991; In 1996 to participate in the preparation of Chengdu Ginkgo Sichuan restaurant work and served as chef; in 1997, Chengdu Piaohuangyuan old Sichuan restaurant chef, director; in May 2000 by the Hong Kong five-star Grand Hyatt Hotel was invited to host the "Sichuan Cuisine Gourmet Festival".
He has published articles in Chinese Cuisine, Chengdu Evening News, Chengdu Business News and other newspapers and magazines, including On Famous Chefs, Thoughts on Szechuan Cuisine Out of Sichuan, and Innovation of Szechuan Cuisine. Main Achievements: Special Prize of Beijing "Huadu Cup" Culinary Competition in 1988; First Prize of Chengdu Culinary Competition in 1999; "Chengdu Outstanding Chef"; Recognized as "Chengdu Eighteen Celebrities" by New Weekly in 2000; Selected as "Chengdu Famous Chef" at the First China International Gourmet Festival in 2004. China International Gourmet Festival was elected as the master of Sichuan cuisine.
Representative works
Duck Tongue with Soya Sauce, Cinnamon Fish with Green Pepper and Sesame, Choke Pot Cashew Flower, Phoenix Tail with Sesame Sauce, and Beef Tenderloin with Cucumber and Shiitake Mushroom.