Before he retired, Zheng Xiusheng was the executive chef of the Beijing Hotel, where he worked for 46 years and did countless state banquets;

Sun Lixin, the second uncle, is the executive chef of the Cheapo Group, and is the only master chef of the three state emblems in Beijing, Tianjin and Hebei, and the top Asian chef of the list of culinary chefs of the 97th Asian Culinary Awards;

The third uncle, Wujianli, is nicknamed the "Master of Smoke", whose grandfather was a smoked meat artisan in ChaiGouBao, Hebei.

The third uncle Wu Jianli, nicknamed "Master Smoke", his grandfather was a smoked meat artisan in ChaiGouBao, Hebei Province, Wu Jianli had worked as a chef in Yanshan Hotel, China Resources Hotel, or the Olympic Games, the first ever to be selected in his personal capacity as a designated food and beverage supplier, the Beijing Olympic Games in 2008, the black pepper sausage developed by him to become a pop-up athletes' dining room.

Now, Uncle Sam has gone solo.

The experience of moncler zeung xiu sheng:

The former executive chef of Beijing Hotel, Zheng Xiusheng, has been working in Beijing Hotel for 46 years, and now everyone's eyes happily "moncler," the veritable master of the national banquet, in 1971, at the age of 16 years old after graduating from high school, but was ignorant and passive was assigned to the Beijing Hotel. He lives in Changping, his father is a teacher, no one in the family to do the line of cooks.

"I do not know what to go to Beijing Hotel in the end will do, would have liked to learn a good foreign language bar as a good waiter, and then Beijing Hotel first let us go to the farm to train labor, I temporarily go to the farm to help the cook, will be home to do the basic cooking I, especially hardworking, I'll find that the canteen masters pay special attention to me, and finally the end of the training and labor, I was assigned to the kitchen ."

"At first I was not happy ah, to go to the roughing room, clean up the chicken, duck, fish and meat, pull out intestines, clean feces, the first day I did the work of the rice did not eat, the old hand feel particularly fishy. Endure to do, and then also accustomed to, three months later, went to the vegetarian processing room, choose vegetables, I'm a young man, can not sit down ah, so tedious work, and 'endure' for half a year, seriously to do a good job.

Finally divided into "pier" on the cut vegetables, at first not qualified to cut real vegetables, meat, is cut onions, ginger and garlic and so on, and then only to go to cut shredded meat, diced chicken, fish and so on, this dry is 13 years, yes, is cut vegetables, plus management of the kitchen, cold storage, what." Now recalling that moment of sharpening, Zheng Xiusheng think is a pen fortune, the basic skills are particularly solid, absolutely not fickle.

"It was only later that I went over to the hot dishes side and really started frying and making soup, and I did that for nine years. At that time is their own hard practice, do not leave after work, practice, practice, practice again." In 2009, Zheng became the head chef at Huaiyang Cuisine, and eventually became the executive chef at the Beijing Hotel, where he stayed until his retirement in 2016.

Lion's head at the state banquet, big boiled dried silk, eel paste with ringing oil, dismantled braised fish head, braised horse saddle bridge, and crab roe and shark's fin are all his specialty. Zheng Xiusheng was awarded the Asian Chinese celebrity chef summit "highest contribution award", the national model worker and other honorary titles. Recently, he has been appointed as the general consultant for the Chongli menu plan task for the 2022 Beijing Winter Olympics.

The above content reference? Beijing Evening News official website - three moncler outlet online cute sun cooking self-proclaimed "old rice bone"