Huaiyang cuisine chef Wu Mingqian: Bad spoon to make food Bingbi Book Fast

In the smoke of fire, practice skills and cook deliciously; in the scent of scholarship, moisturize life and fill the soul. When the "fireworks" and "book aroma" collided with each other and wrapped around, they made Huaiyang cuisine kitchen Wu Mingqian.

I first met Huaiyang cuisine at first sight "mistake"

On January 14, 1971, Wu Mingqian was a special unforgettable day. Because of this day, Wu Mingqian, who graduated from junior high school, was assigned to the Shengli Hotel and became an apprentice at the Shengli Hotel.

"As a student, the most impressed by the restaurant was the rows of ham sausages and a series of oil chicken roast ducks hanging in the glass window of the major restaurants. See, a classmate also waited for the salary someday, and be sure to eat a lot. As a result, I was assigned to the largest, oldest, and most storytelling kitchen in our city. " Recalling the relationship with Huaiyang cuisine, Wu Mingqian kept lamenting the magic of fate.

The gear of destiny slowly rolled, and 16 -year -old Wu Mingqian came to the victory hotel in the ignorance, and started a long and rich cooking career from the famous cooking master of Lianghuai, Zhang Wenxian. Winter training three nine, summer training. Wu Mingqian started learning from the most basic knife worker. After continuous training, he finally reached the level of fast -moving, thin wings, and thin sword workers; in the fire worker, he worked hard. Color matching and the shape and innovation of dishes study carefully, and repeatedly think about it. Whether it is frying, burning, fried, fried, stewed, stewed, straw, or cooking, frying, cooking, steaming, it can be grasped just right. He Huaiyang cuisine cooking technology is becoming more and more skilled.

Concentrate to practice cooking skills

Chinese cooking art is full of color and fragrance. Mr. Sun Yat -sen pointed out in "Fang Fang Fang": "The painting of the eye, the sound of the ears, all of which are art, the taste of pleasant, why not? It pays great attention to the style of the dishes.

In 1984, Jiangsu Province held the first gourmet cup cooking contest. Wu Mingqian's hot vegetable "Toad Chicken" was taken to take the natural form of his chicken to make a eager toad, and the green pepper was embellished into a "frog". The image was realistic and exquisite; The created hot vegetable "Golden Chanpu Egg", take pigeon eggs, shrimp, and shrimp baked in the soup to form a golden toad shape, vivid and natural, lifelike; the created cold plate "Great Wall" uses vegetables to restore the shape of the Great Wall, majestic and majestic , 逶迤 逶迤。. With his superb cooking skills, he won the Excellent Chef Award in the first food cup cooking contest.

In order to better inherit the Huaiyang cuisine, in 1994, Wu Mingqian came to the training center of the Huai'an Labor Department to take on the heavy responsibility of "preaching, teaching, and solving confusion". People are committed to the study, research, excavation and finishing of Huaiyang cuisine. "I have been associated with Huaiyang cuisine all my life, and my love for Huaiyang cuisine has long been integrated into my blood. I have the obligation to make a force for the inheritance of Huaiyang cuisine." Wu Mingqian said firmly that now he operates Mingxuan In the restaurant, all the dishes are Huaiyang cuisine, which is his unchanged persistence.

Unforgettable paper ink in Mo Xiang writing golden autumn

"My grandfather is a private teacher, and my father is a Chinese teacher in middle school. Although I have not embarked on the same way as my father, I also have the same love for calligraphy and literature." Wu Mingqian said.

Wu Mingqian, who grew up in Hanmo Shuxiang since he was a child, started calligraphy study under his family's teachings as a child. "At that time, my family had been urging me strictly, and I couldn't go out to play without the words." The inscription has achieved the calligraphy style of Wu Mingqian's old and powerful, taller, and unique style. Today, when I walked into Wu Mingqian's office, he could see his calligraphy works everywhere. "Even when the work was the busiest time, I would pick up paper and pen and enjoy the joy of enjoyment."

In addition to his spare time, Wu Mingqian continued to find the entry point between literature and cooking. He found his own wild wild, his food prose "Sky Dinner", "Touring the Wind and Rain", "Eat Lobster" and "Old Street" and other works have been published in publications at all levels.

"A word in the morning, a ball in the evening. Time is like flowing water, and the old dust is gone." Today, Wu Mingqian, both holding a spoon, writing, and quietly enjoying the years of "fireworks" and "book aroma".

Rong Media Reporter Cai Yumeng

Rong Media Editor Fu

Responsible editor Li Chao

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