For 47 years of cooking, he wants to make more people fall in love with Kongfu cuisine

For 47 years of cooking, he wants to make more people fall in love with Kongfu cuisine

Qilu Evening News August 27, 2022

Reporter Yi Xue

Correspondent Chen Shuguang

Yipin Tofu, Shouzi Duck Pupa, Emerald Shrimp Ring ... The delicious dishes of Confucius Funcai, after years of baptism, seem to be more fitted with the taste of contemporary people. Essence Born in the "Famous Chef Family" of Kongfu cuisine, and the fifth batch of national intangible cultural heritage projects -Peng Wenyu, the inheritor of the Confucius Cooking Cooking Techniques, studied Confucius Cai 47 years, and more than 170 Taoism in the book "Confucius Recipes" The production and data integration of dishes are from his hands. Today, he and his apprentices are in the cause of excavation and inheritance of Confucius cuisine, hoping that more people are in love with Confucius cuisine.

The workmanship pays attention to the meticulous practice

Inheritance essence and innovation

"Yipin tofu is to fill the box tofu and fill it in the eight treasures, and then steam it in the pan. Running on the streets and alleys of Qufu, apprenticeships were conducted on the apprentices. At this time, the suggestion was Bao Yudong, the chef of the Qufu Lingli Binhe, beside him. "Confucius cuisine is the longest -circulated government dish in China. The requirements for ingredients, processes, and vegetable shapes are extremely high. The chefs are required to perform their duties and division of labor. The master told us the most words. "Talking about the master's instructions, the tone of the Gao apprentice had a little fear of Master Yan.

In Peng Wenyu, it not only reflects the strict requirements of the master's apprentice, but also the respect and persistence of the inheritance of the Confucius cuisine. "Recording skills do not represent the inheritance skills. Now the number of masters of Kongfu cuisine who can master the skills is limited. The chef who knows and the half -knowledge of Kongfu cuisine is painted with gourds, but you can’t make the fresh aroma and cultural heritage of Kongfu cuisine. This may be possible. To a certain extent, it has affected the reputation of Kongfu cuisine. "In Peng Wenyu's view, Confucius cuisine is a matter of particular. "Crude dishes are made, fine dishes are made, and things are used for everything." Now, he is already in the world, and he still explains with his apprentices over and over again.

"There are many types of Confucius dishes, such as burning Erwin and Confucius vegetables, etc., are dishes that ordinary residents can make, but like Manhan's full seats are high -standard dishes circulating, it is a model of ancient banquet etiquette and ritual." Peng Wenyu It is said that today's Confucius cuisine has been innovative with the improvement of people's living standards and changes in tastes. They are also exploring the path of the future development of Confucius cuisine by carrying out the innovation Confucian cuisine competition.

Famous chef family

Let everyone love to eat Confucius

The persistence of the Confucius cuisine also derived from Peng Wenyu's growth environment since childhood.

Peng Wenyu's grandfather Peng Baoshan had been the internal chefs of Kongfu and told him many stories and rules in the Kitchen of Kongfu. "Kitchen and chefs in Confucius are divided into three shifts, and each class takes turns to take ten days in turn. Grandpa opened a restaurant on Ximen Street in Qufu when he was young. The two chefs in the improper class were working in the restaurant. One You can study new dishes, and on the other hand, it also increases income to the chefs. "It is also the ears of ears since childhood, so that Kongfu cuisine deeply rooted in Peng Wenyu's heart.

Peng Wenyu began to cook in Kongfu cuisine at the age of 20. "Although I only started with the kitchen at that time, my father often asked for a meal, and I used my spare time to learn to cook Confucius cuisine." Peng Wenyu recalled that it was under the dial of his father that he found in the process of researching the dishes in the process of making dishes. In addition to the excellent cooking skills, the significance of the inheritance of the Confucius cuisine is even more important. "Make more people knowing more people, which is also my goal of struggling for a lifetime." Peng Wenyu said.

"In recent years, the orders of Kongfu cuisine have been overwhelmed. Tourists at home and abroad who travel to Qufu have named Confucius cuisine." Peng Wenyu said that he is currently preparing to prepare for the information of more than 200 dishes in the second volume of "Confucius Recipes". Work, it is expected to be completed within three years.

(Source: Qilu One point)

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