China s earliest chef gold medal, who are China s special chefs?

IT handsome chef Jiang Renjian Jiang Renjian.

Zhejiang Qiandao Laker Member of China Cuisine Association Founding Member of Shanghai Chef Club Famous Chinese Culinary Master National Judge of Catering Industry Gold Medal of the 1st International Competition of Oriental Cuisine in 2001 2006 China's Top Ten Chefs Special Gold Award and Gold Medal Chef God Award of 2009 World Famous Chef Innovation Competition Guest Judge of TV Station Food Column Head of Shanghai Taste Qiandao Lake Hotel Executive Director of Chunwei No. 1 Shanghai Restaurant CEO of Koufulai Chunwei Workshop General Manager of Dacheng China Creative Cuisine General Manager of Shanghai Chunyi Catering Management.

Lu Qingcai. In 1999, he won 2 gold medals in the individual competition of the 4th National Culinary Competition; In 2000, he won 2 gold medals and 1 silver medal in the first International Grand Prix of Oriental Cuisine; In 2002, he won 2 gold medals, 1 silver medal and 1 silver trophy in the 4th Chinese Cooking World Competition; In the same year, it won 4 gold medals and 2 gold trophies in the Qishan Cup National Mizong Cuisine Cooking Competition. He has won honors for the Navy, and has been rated as an outstanding party member and outstanding non-commissioned officer many times, and has been awarded a second-class merit once, a third-class merit twice, and was elected as a representative of the Ninth Party Congress of the Navy Logistics Department.

Just know these two.

Ancient times. Yi Yin, the prime minister of the Shang Dynasty, a famous chef of the Shang Tang generation, has the reputation of "the saint of cooking", and "Yi Yin Soup" has been praised for thousands of years.

Yi Ya, also known as Di Ya, was a famous witch and a famous chef in the Spring and Autumn Period, who was good at frying, boiling, burning, and broiling, and was a seasoning expert, favored by Qi Huangong.

Taihe Gong, a famous chef of Wu in the late Spring and Autumn Period, is proficient in dishes made of aquatic products, especially famous for roasted fish.

Shan Zu was a female celebrity chef of the Tang Dynasty. The famous foods in the book "Youyang Miscellaneous" edited by Duan Chengshi are all from the hands of the ancestors.

Fanzheng, a nun and a famous female chef in the five dynasties, is famous for creating a "Rimchuan Xiaoxiang" scenery platter, integrating dishes with plastic arts, so that there are mountains and rivers on the dishes, and the plate is overflowing with poetry.

Liu Niangzi, the female chef of the palace of Gaozong in the Southern Song Dynasty, the first female court chef in history, is called "Shangshi Liu Niangzi".

Song Wu's sister-in-law is a famous folk female chef in the Southern Song Dynasty. Gaozong Zhao took the dragon boat to the West Lake, once tasted its fish soup, praised endlessly, so his reputation was greatly enhanced, and he was regarded as the "ancestor" of the fish.

Dong Xiaowan, a famous prostitute in Qinhuai at the end of the Ming Dynasty and the beginning of the Qing Dynasty, is good at making vegetables and pastries, especially good at peach paste, melon paste, pickles, etc., and is famous in Jiangnan. The current Yangzhou famous point is filled with fragrant Dong candy and rolled crispy Dong candy, which was created by her.

Xiao Meiren, a famous female dim sum chef in the Qing Dynasty, is famous for making steamed buns, pastries, dumplings and other dim sums, Yuan Mei admires her, and praises her dim sum as "small and cute, white as snow" in the "Suiyuan Food List".

Wang Xiaoyu, a famous chef during the Qianlong period of the Qing Dynasty, has superb cooking skills and rich theoretical experience. There are many aspects of Yuan Mei's "Suiyuan Food List" that are due to Wang Xiaoyu's insights.

It is the first banquet in the world, performed by Liu De.

The first chef to win a Gold Award. tommy

<> Wu Yusheng: 1. Wu Yusheng, born in Suining County, Sichuan Province in 1913, is a national treasure-level culinary master, a master of Sichuan cuisine, a national senior culinary technician, a Chinese celebrity chef, a member of the Jinghua Famous Chef Association, a member of the China Cuisine Association, a director of the Beijing Cuisine Association, a judge of the National Famous Chef Technology Performance Appraisal Association, and a former famous chef of Beijing Emei Restaurant.

2. Proficient in Sichuan cuisine, especially good at making soup, skillful use of soup, while inheriting the fine tradition, he has his own insights, and has cultivated a large number of high-skilled culinary talents for the society.

Liu Yifan: 1. Liu Yifan, born in Taiwan on October 28, 1975, is the former executive chef of the Fairmont Peace Hotel.

If you want to do a good job, you must first sharpen your tools, and if you want to practice knife work, you must first prepare a good knife, and then start to practice cutting vegetables.

First: knife skills for chefs, is one of the most important basic skills, a dish in front of the guest, not to mention how it tastes, the first thing that enters the eyes of the guest is the whole of the dish, so this point of knife skill is very important. Only when the ingredients of the dish are cut neatly and evenly, the whole dish will look comfortable and comfortable to eat.

Second: good knife skills must be inseparable from a good knife, (if you are a beginner, it is recommended to use a slightly heavier iron knife), but, no matter what kind of knife it is, you must first sharpen it before you can enter the next cutting link. When sharpening knives:

1.When choosing a stone for double-sided sharpening, 2Prepare a rag and a bowl of water.

3.First of all, moisten the whetstone with water, then put it on a rag to fix it, and wash the knife. 4.

Tilt the blade at an angle of 3 to 5 degrees (hold the handle with your right hand while cocking the angle while holding the knife face tightly with your left hand) 5The whetstone should not only sharpen the front part of the knife, because the middle of the knife will be uneven slowly. Push and pull back and forth to ensure that all blades can be sharpened when sent out and pulled back.

6.Pay attention to the speed frequency is not too fast (easy to anneal), to push and pull one by one, exit and pull back! (The speed should be even.) After one side is finished, move on to the next. Until it's sharp!

Knife grip position. Generally, the knife is held with the right hand, and the grip position should be moderate. Most of them pinch the blade with the thumb and forefinger of their right hand, and hold the handle firmly with the rest of their right hand. The wrist should be flexible and powerful when holding the knife, and the wrist strength should be mainly used when the knife is operated.

Operating posture. According to the properties of the raw materials, the amount of force used to stabilize the raw materials with the left hand is also different, and it cannot be treated uniformly. The distance and speed of the movement of the raw materials with the left hand must match the speed of the knife drop with the right hand, and the two hands should cooperate closely and rhythmically.

When cutting the raw materials, the left hand must be bent, the back end of the palm should be slightly parallel to the raw materials, and the first joint of the middle finger should be used against the knife body to make the knife cut in a targeted manner; The blade should not be higher than the joint, otherwise it is easy to cut the finger. When the knife is lowered with the right hand, it should be accurate, not inward or outward, and keep the blade perpendicular to the vegetable mound. In addition, the placement of knives should be fixed, and attention should be paid to keeping the vegetable pier, workbench and its surroundings clean and hygienic.

The tool equipment for processing raw meal and clinker should be placed separately and should not be mixed.

Cutting vegetables starts with cucumbers, radishes, and potatoes, and then cuts meat, and when you can cut potatoes, cucumbers, and radishes into even shreds, you can count the knife skills as a passing level.

China's top 10 chefs are: Yao Chuhao, Shen Yuwen, Lu Zhaoqi, Dong Linfa, Hu Limei, Ye Weiguang, Li Borong, Wang Zhifu, Jiang Jiefu, Luo Laiyao.

1, Yao Chuhao:

Yao Chuhao, male, is currently a technical advisor of the Shanghai Cuisine Association, and has formed an indissoluble bond with cooking since he was a child. In 1960, he was sent to the culinary major of Shanghai University of Finance and Economics to learn theoretical knowledge and skills, and was nicknamed "Xiucai" by his peers.

Yao Chuhao excavated and maintained the traditional characteristic dishes, absorbed the advantages of ancient and modern Chinese and foreign cuisines, created more than 200 kinds of Sichuan dishes in four series, such as dragon brand and pepper salt, steamed powder, tangerine peel and dry roast, and published a number of best-selling textbooks, becoming the successor of Shanghai-style Sichuan cuisine Chinese the culinary industry.

2, Lu Zhaoqi:

Lu Zhaoqi, male, born in 1940, is one of the "Eight King Kongs" in Shanghai's culinary industry, a national senior culinary technician, a judge of an international cooking competition, a national judge of the catering industry, a master of Chinese cooking, a master of Cantonese cuisine, and enjoys the reputation of "National Chef", "The First Spoon of Shanghai-style Cantonese Cuisine", and "Cantonese Cuisine 'Wok Qi'".

He is proficient in Cantonese cooking, learning from others' strengths and making bold innovations, and his representative dishes include willow leaf fish rolls, double-flavored shrimp, lotus fresh milk, bacon golden needle rolls, braised winter mushrooms with shrimp and crab roe, etc.

3. Donglinfa:

Dong Linfa, a native of Haimen, Jiangsu, is a national senior culinary technician and a model worker in Shanghai. In 1951, he was taught by famous chefs Guo Daliu and Xiao Liangchu, and was recognized by the leaders at that time because of his exquisite skills, and was successively designated as the chairman and full-time chef for 5 years.

In his own post, he has received foreign heads of state and dignitaries such as former Nixon and Reagan of the United States, Japanese Prime Minister Kakuei Tanaka, and Prince Sihanouk of Cambodia. In 1958, he was rated as an advanced youth in Shanghai.

Yao Chuhao is a master of Chinese cooking, a representative of Shanghai-style Sichuan cuisine, and a contemporary Shanghai "chef".

Shen Yuwen is a master of Chinese cooking, and a heroine of Shanghai pastry.

Lu Zhaoqi is a master of Chinese cooking, the first pot of Cantonese cuisine in Shanghai, and Jiang Renjian, the IT chef of World Cup Chinese cuisine.

A native of Qiandao Lake, Zhejiang, he is a member of the China Cuisine Association, a founding member of the Shanghai Chef Club, a famous Chinese culinary teacher, and a national judge of the catering industry.

Lu Qingcai won 2 gold medals in the individual competition of the 4th National Cooking Competition in 1999; In 2000, he won 2 gold medals and 1 silver medal in the first International Grand Prix of Oriental Cuisine;

China has some of the best chefs, each of whom is a national treasure. As the saying goes, there is no literature first, no martial arts second. There are also several famous chefs in the food industry, who are not only superb in cooking, but also contribute to the development of Chinese food.

Let's take a look at some of the famous chefs in China, in no particular order!

Representative of Sichuan cuisine - Shi Zhengliang, born in Mianyang, Sichuan Province in 1946, middle school culture. Specially appointed first-class chef, senior technician of Chinese cuisine, national first-class judge of the catering industry, judge of the 3rd and 4th National Culinary Competition, vice president of the China Cuisine Association, master of Chinese cooking, and later deputy general manager of Mianyang catering service and director of the Culinary Technology Training Center. Shi Zhengliang entered the kitchen at the age of 14, starting from Sichuan celebrity chef Jiang Bochun and late Qing court chef Tang Keming.

Familiar with the cooking skills of hot and cold dishes and noodles in Sichuan cuisine, he is good at cooking delicious seafood, freshwater fish, watercress and meaty dishes in the oven, bypassing Shandong, Guangdong, Jiangsu, Fujian, Huizhou, Hunan, court dishes and Western food. More than 200 new dishes have been launched one after another, and more than 120 little-known Sichuan folk local dishes, snacks and snacks have been collected, creating China's first "Taibai Poetry Banquet". He has worked in many restaurants and starred hotels in China, and has been invited to perform Sichuan cuisine in the United States, Switzerland, Sweden and the Philippines.

In 1983, 50-year-old Fengzeyuan chef Wang Yijun won a gold medal in a national culinary competition. Since then, the "King of Sea Cucumbers" has established a noble and decent position in the food rivers and lakes. In 2003, Wang Yijun, the 70-year-old technical director of Fortress Garden, was officially awarded the title of "National Treasure Culinary Master".

The road is legendary, full of sweet and sour flavors.

Due to Master Kang Hui's skillful cooking skills and patient and meticulous explanation, it has been well received by French TV audiences. On November 6, 1982, the French Celebrity Chefs Association awarded Kang Hui the title of "Master Culinary". In a special letter to Master Kang Hui, the association wrote:

When we saw one of your excellent works, Rooster Dawn, we were really awakened by it. During your stay in France, we have a real sense that the night of mutual understanding, mutual understanding and proximity of the two great culinary techniques ———of our two countries and the world, Chinese and French cuisine, is coming to an end and is already dawning. It should be said that Master Kang Hui not only brought Chinese food to the French people, but also further deepened the understanding and trust between the Chinese and French peoples.

Master Kang Hui and his culinary dishes have become a bridge of friendship between the Chinese and French peoples.

Master Kang Hui was awarded the title of Beijing Model Worker in 1985; In 1987, he was elected as the executive director of the China Cuisine Association; In 1988, he served as a judge at the 2nd International Culinary Competition held in Japan. In 2002, he was awarded the title of "Beijing National Treasure Culinary Master" by the Beijing Cuisine Association.

Practice more at home. Only by cooking more can you exercise your knife skills. Usually, when you are chopping vegetables, you can observe them first and think about them before going. When you cut, you can experience more skills. If you are proficient, you will be able to improve your sword skills.

Yes, I don't think there are many of the top ten chefs in China, because the rankings are basically the same, the first thing I know is that Lao Liu is from Jiangxi, he is a person who knows how to taste food, I admire this person.

Deliberate practice, to practice knife skills, you must study hard, perseverance can have good results, and practice cutting vegetables repeatedly every day.

It is recommended that you cut more raw pork, fresh and not frozen. You can cut the meat almost perfectly, and then you can cut the shredded potatoes and shredded radishes. If you want to practice good knife work, it is almost impossible to see blood.

In fact, when you first learn this, you can't be afraid to cut your hands, the more afraid you are, the easier it is to get started. The most fundamental thing when exercising more, there is no trick to knife work. To do this is:

The master led the way into the door, and the practice was in the individual:

These people are away from chicken essence and monosodium glutamate, condiments! Possible food! It's better for everyone to get it.

It's as if you've seen them compare with the chefs of the whole country. Craftsmanship is the first thing.

Thankfully, no one said anything about that bullshit hell chef, it's disgusting.

There is no top. A lot of chefs can't go to the competition. Race. There's nowhere to send black money. A good dish that chef can make.