Shuai Xiaojian 1987 from the kitchen, China cooking master, senior cooking technician. At present, he is the executive chef of Shanghai Nolaishi Yacht Club, the guest lecturer of Chinese cuisine at the French Blue Ribbon Institute, the general consultant of the master chef program of Oriental TV, and the royal chef of the gourmet trump card of SMG Media Xingshang Channel.
He said that regarding the realm of dishes, a dish may have complicated cooking techniques, but the final presentation should be as simple as possible. "Great taste, simple avenue" must be the highest realm of dishes.
Regarding diners and dishes, catering is a biosphere, and different formats have certain reasons. Different stores suit different needs. Regular guests serve them with irregular dishes; If the guests are not fixed, the dishes should be fixed, make a good dish and produce a stable product.
In the summer of 20 17, Shuai Xiaojian was invited as a guest in the program "Walking Delicious" to shoot in Xinjiang.
Starting from Urumqi, passing through Yili to Korla, and finally under the starry sky in Lop Nur desert, Shuai Xiaojian cooked a "thank-you-teacher banquet" on the spot, and the accompanying host said: "The handsome chef and the teachers and classmates of that year recalled the years of educated youth and shed tears several times."
Shuai Xiaojian later wrote an article, in which he wrote: "The memory of thirty years is still so clear today, and the folk customs in Xinjiang are still so rough and hospitable. I really hope to stay for a few more days, like a man in the desert, drinking and eating meat. "
1999, Shuai Xiaojian was appointed as the catering director and executive chef of Xiaonanguo, Harbin. For the first time, Shanghai cuisine was introduced to the northeast. Crab powder dishes such as stir-fried large yellow croaker with snow vegetables, crab powder tofu, crab powder prawn rolls, crab powder chicken pomegranate balls and braised salted egg yolk lion heads made the northeast people fall in love with the taste of the south of the Yangtze River. The same scene was later staged in Shandong.
20 1 1 year, Shuai Xiaojian, Lu Yaming, Gu Jianping, Zhou Hua, Zhu Yifan and others went to San Francisco to hold a "sea banquet", which updated the old-fashioned impression of Shanghai cuisine with thick oil and red sauce and let foreigners know that Chinese food not only has fresh and light Cantonese cuisine, but also delicate and exquisite Shanghai cuisine.
In Shanghai in the early spring of 20 18, the warm current came and went. The building of Nolaishi Yacht Club was moored on the Huangpu River like a boat, and the bright sunshine was shining directly from the glass roof. Shuai Xiaojian stood in the sunshine, just like standing on the deck, and the boat was in Jiang Shangxing. It was calm and far away, and it was magnificent and radiant.