Yang Guanyi (1932-), 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 entered the profession at the age of 2116, and has been involved in cooking for decades. His signature dish "Ayi Abalone" is even more famous internationally, and even heads of state from many countries have tasted this specialty. Since 1983, Yang Guanyi has been studying abalone. At that time, the business of the restaurant industry was greatly affected by the immigration tide. At that time, because there was no main restaurant to take abalone as the main course, the business of Fulin Hotel was booming. Yang Guanyi saw this point and immediately became very popular. In 1996, Yang Guanyi was awarded the highest honor medal Club Des Chefs Des Chefs (C.C.C) by the International Chef Association. There are only three people in the world who are eligible for the C.C.C Gold Medal, and the other two are the former French President and the former American President's Chef. Yang Guanyi was invited by Singapore Airlines to join the "Singapore Airlines International Culinary Panel" as a consultant to design the dishes on board for Singapore Airlines passengers. In October, 2114, in the 5th China Cuisine and the 1st Chongqing International Hot Pot Culture Festival, Yang Guanyi was awarded the "Supreme Award for Lifetime Achievement" by China Hotel Association, being the first and only person to be awarded this honor. The first fund in China catering industry donated by him and his apprentice * * * ── China Catering Association's World Chef Yang Guanyi Master Fund will be established in 2115 to cultivate senior catering talents. Among all kinds of associations in the international food industry, from poor teenagers to leading experts in the food industry, there is a unique institution: the International Chef Association. This association is composed of the chefs of world leaders, and it is the most unique and distinguished gastronomy 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 former French president's chef, who has passed away; The other person is the chef of five presidents of the United States and has retired; The third person is a China native, Yang Guanyi, who is named "King of Abalone". Yang Guanyi has won all kinds of medals, among which the C.C.C Gold Medal of the International Chef Association is undoubtedly the most important one in the world, and his cooking has indeed been highly praised by world leaders. On May 6th, 1986, French President Jacques Chirac wrote to Yang Guanyi, saying, "I am very happy to find the parts of China cuisine that I haven't known, especially the famous abalone cooked by you. 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 have won is the honor of China people". However, who knows, this "Ayi" who spread the essence of Chinese diet all over the world had a bumpy childhood. His growing experience embodies the industriousness and wisdom of the Chinese nation. Yang Guanyi was born in Zhongshan City, Guangdong Province in 1932, and his father was a rural teacher. Although Zhongshan is a land of plenty, Yang Guanyi's childhood was in poverty and displacement due to frequent wars and the divorce of his parents. When Yang Guanyi was 7 years old, his father sent him and his two sisters to his grandmother's house for foster care. After that, his parents divorced and left them one after another. Because my grandmother was too old to support Yang Guanyi's three brothers and sisters, 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. When Yang Guanyi was 11 years old, his two sisters died tragically from malnutrition. Fortunately, Yang Guanyi made it, and he made it to the end of the Anti-Japanese War. In 1948, Yang Guanyi, who was only 16 years old, took the only 51 yuan his grandmother gave him, and came to Hong Kong to make a breakthrough in the world. At that time, Hong Kong was full of all kinds of opportunities. He said that maybe it was because he was hungry for a long time and wanted to eat 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. In 1951, he went to work in Xinle Hotel again. Although he was still a coolie, he had become an adaptation student, doing some work such as pouring tea, flushing water and serving food. Perhaps it is fate. From the day he arrived in Hong Kong, he was destined to engage in the catering industry for life, and he gradually gained recognition and praise from the catering industry in Hong Kong with his diligence, sincerity and wisdom. By 1961, he had been the business manager of the Hong Kong Gloucester Hotel, and set foot on the first step of his career development. At this time, he is no longer the poor boy with 51 Hong Kong dollars before 2112. Not only has his economic situation greatly improved, but he has accumulated great and valuable experience in catering industry management. Finding the Value of Abalone In 1974, Yang Guanyi joined five friends to raise 611,111 Hong Kong dollars and opened a Fulin Hotel. At this time, the catering industry in Hong Kong was booming, with nearly 8,111 large and small restaurants and fierce competition. At the beginning, the development of Fulin Hotel, which mainly focuses on seafood, was smooth. However, after several years, the operation began to become more and more difficult, some shareholders disagreed, and some even withdrew their shares, and Fulin Hotel fell into a difficult period. Once, a friend who had retired returned to Fulin Hotel to see Yang Guanyi. He asked, "Do you still have any money to give to employees?" Yang Guanyi was greatly stimulated by such greetings, and he secretly vowed that he must carry on Fulin. In 1977, the operation of Fulin Hotel became more difficult, and the chef resigned, resulting in distraction. 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, and it has greatly boosted the morale of the staff of Fulin. In fact, from the day when Fulin ran into difficulties, he has been observing and analyzing all kinds of restaurants in Hong Kong, hoping to find a way out of them. 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 was "abalone, ginseng, wings and belly" in Chinese food, and it was also the best dish. Although it was expensive, the diners were full. He was greatly inspired by the success of this restaurant. After careful consideration, he decided to choose abalone, a kind of expensive and difficult food material, for planned research and processing. It was the end of the 1971s. At that time, it was predicted that Yang Guanyi could not succeed, because it would take two days to cook a delicious abalone, and Yang Guanyi was meticulous in its work, so people made of iron were 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 said something like this: "People who eat bitter are more powerful than gods." He bought abalone worth more than 111 thousand 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 two decades, Yang Guanyi finally successfully trial-produced delicious abalone in the early 1981s. The method used by Yang Guanyi is to select the best Japanese dried abalone and use traditional cooking tools; Pot and charcoal, in the traditional ingredients, retain the essence of old chicken, ribs and so on, and make unprecedented bold innovations in cooking procedures such as mastering the heat, and finally make his abalone gradually surpass his opponent in taste and establish a reputation among Hong Kong diners. After tasting the abalone from Yang Guanyi, Wang Tingzhi, a famous Hong Kong celebrity, wrote the eight characters "A abalone is the best in the world", and the reputation of Yang Guanyi spread like wildfire. Yang Guanyi succeeded in this way. In the first three years after Hong Kong became famous at home and abroad in 1981, he continued to improve his cooking skills on the basis of success, and constantly exerted his 31-year immersion experience in the catering industry, and his cooking art has reached a state of perfection. He invented a set of unique skills of cooking in front of guests with China casserole, which surprised the Hong Kong catering industry with many experts. In 1985, under the recommendation of famous Hong Kong food critics such as zork, Liang Yining and Han Zhongxuan, Yang Guanyi went to Singapore to perform, and his reputation began to spread abroad. In May, 1985, Yang Guanyi went north to Beijing to perform cooking skills 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 food industry in Beijing. In 1986, at the invitation of Diaoyutai State Guesthouse, Yang Guanyi came to Beijing again to teach Diaoyutai chefs skills, and personally cooked dishes for the central leaders. This year, Bao Yugang, the Hong Kong ship king, hosted a banquet for the Deng Xiaoping family at Diaoyutai State Guesthouse. When he tasted the abalone, Deng Xiaoping said with deep feeling that such abalone could only be eaten after the policy was opened. Little imagine, the chef who cooked this delicious abalone is learning the stunt from Yang Guanyi. Since then, Yang Guanyi has gained a great reputation, and Hong Kong businessmen, gourmets, foreign tourists and politicians from all over the world have poured in, while Yang Guanyi has been touring in China and overseas and won various awards. Yang Guanyi's first overseas award was the "1988 Outstanding Person" award recommended by Cambridge University. The first time he was recognized as a gourmet by France, a world gourmet country, was in 1989, when the country's gourmet association invited him to become a member and awarded the "excellent star" award, which was the first Chinese to win this honor; In July of the same year, he won the membership of the French Blue Ribbon Medal Gourmet Club, which made his position in the French gourmet world in full swing. Later, Yang Guanyi successively won awards and memberships from various French gourmet associations. Hong Kong public opinion commented that Yang Guanyi and his abalone are a peak and a legend in the history of food in Hong Kong. From a macro perspective, his achievements are not the achievements of one person, but the crystallization of Chinese food culture for thousands of years. His achievements have been applauded by global gourmets, and even more by compatriots of the Chinese nation.