Yuan Story | Chef Out of Boys

The "2000 -generation" Cantonese cuisine has both inheritance in cooking and the motivation to challenge difficulties and constantly learning. They respect each ingredients and continue to use clever skills to interpret the "delicious time".

The first time he called the "quasi -00" chef Ding Zhimin, he was in his post. I can hear the crisp sound of the dishes in the kitchen and the sound of cutting vegetables in the kitchen. In just a few minutes, some people were constantly asking him how to solve some problems in the kitchen. His response was very fast. In one or two sentences, he explained the past, like an experienced old kitchen commander Essence

So when I saw himself, I was a little surprised by his youth -wearing the current popular frame round glasses, the hair was meticulous, and a necklace was hung on the chest. This image reminded me of me instantly. The cousin who was just going to college.

After seeing me, he first apologized for the hurriedly expressed in the phone: "Because we have time to go to meals." As long as he is in the kitchen position, he must compete for time to complete the timely production of each dish.

Ding Zhimin, born in 1999, is now in his twenties. He is a graduate of the 2020s of the Culinary Major of Shenzhen Pengcheng Technician College. After two or three years of graduation, he has grown into a hot dish in Western food in Futian Shangri -La Hotel, Shenzhen.

In recent years, the phenomenon of "going to chef" has intensified in the catering industry. During the epidemic, the "prefabricated" industry that can be standardized production can be used to the wind. In the era when it seems increasingly not required for chefs, is the new generation still willing to work in a kitchen that is dirty and tired? What are the young people who are still willing to learn to cook and cook, what are they attracting them?

I hope to find some answers from Ding Zhimin.

1

"It is really not decent when working in the kitchen." Ding Zhimin was very touched. Working in the kitchen was not only sweaty, but also often worked as a dirty work such as killing chickens and ducks. However, Ding Zhimin asked me, "But don't all the jobs have a sad side?" I understand his meaning: measuring the value of a job cannot only look at the degree of labor, but it depends on whether it can give people uniqueness. A sense of accomplishment.

Ding Zhimin is from Jieyang, a city where Chaoshan people and Hakkas live together. From his childhood, he had run a restaurant in his hometown. The restaurant was not large. It belonged to the neighborhood shop. In addition to some high -peak season, please rely on the family to support a store. Since the fifth or sixth grade of elementary school, Ding Zhimin has begun to help in the restaurant. At first it was the front hall service. Later, he would go to the back kitchen to make a cut, try fried points and soup, and then he learned to make a variety of Chaoshan and Hakka dishes. Two dishes that are the best.

It can be said that Ding Zhimin grew up in the kitchen. He said that his experience in the back kitchen was more like a "wild road", because all the familiar neighbor neighbors came to the restaurant, so many times he was cooking according to the taste of the guests. "At that time, there was no system for cooking at that time. The techniques are more dependent on exploring and imitation. "Since then, Ding Zhimin has faintly interested in cooking.

After graduating from high school, Ding Zhimin entered Shenzhen Pengcheng Technician College under the advice of his parents to study cooking. Really entered the school to study and cook, and opened a brand new world for him: "In the past, the experience in the kitchen has become less applicable. From how to regulate the place stove in the kitchen, to re -study the characteristics and processing of each ingredients Methods, and systematic learning various cooking techniques, everything starts from scratch. "Ding Zhimin admitted that although he grew up in a kitchen since he was a child, he was not the best student at the beginning of the school. "Because of the thin body, I can't afford the pot." Ding Zhimin said with a smile.

Steaming, stingy, fried, stewed, fried, baked, rolled, buckled ... Cantonese cuisine's cooking techniques are profound and profound. Cantonese cuisine pays attention to the taste of ingredients, and the techniques of cooking must be just right in order to highlight the true taste. "These have very deep knowledge, so each dish teacher not only talks about practices, but also talks about the origin behind this dish." The traceability of the ingredients, the art of the dish, the ratio of nutrition, etc. The basic cultural knowledge is no less important than the technique itself.

In Ding Zhimin's view, the most basic of all techniques of Cantonese cuisine is the knife worker. There is a traditional dish called Caiyuan fried pigeon slices in Cantonese cuisine. It tests the meticulous level of Cantonese cuisine. The thickness of the meat slices directly affects the tightness of the pigeon entrance. Ding Zhimin introduced the core production process of this dish in detail: "You must make the meat on the pigeon's body very meticulous, so that the bones and meat can be perfectly separated, ensuring that the meat on the pigeons can be used. The waste. "In the process of cooking, we must pay great attention to the adjustment of the heat. In this way, the pigeon slices can ensure the best taste and taste, which requires some experience accumulation and familiarity.

Ding Zhimin said that for the Cantonese cuisine, every dish that can officially put on the guest table of the guests has been condensed countless times behind the unknown attempts and exercises.

Ding Zhimin

Shenzhen Pengcheng Technician College Culinary 2020 Graduate.

During the school, he won the fifth place in the Finals of the Fourth Guangdong Provincial Technical College Skills Competition Cooking Project Finals;

The seventh place of the "Cancai Master" Skills Competition in the 2nd Guangdong -Hong Kong -Macao Greater Bay Area (Rookie Group);

The 2020 "Excellent Graduate" and the 2017-2018 Academic Year of the Shenzhen Culinary Association Highquorm Scholarship. The current hot and hot dishes of Western food in Shangri -La Hotel, Futian, Shenzhen, are mainly responsible for the production of cold, hot, and Asian -style zero -point menu, training plan, various operations of the stall kitchen, and the treatment of emergencies.

2

On the eve of graduation, Ding Zhimin, who was internship at the hotel, suddenly received a notice from the school teacher, and asked him to leave for leave for a month. The goal was to participate in the "Cantonese Master" Skills Competition in the 2nd Guangdong -Hong Kong -Macao Greater Bay Area. The specifications of this competition are very high, and it is a "big training" for Cantonese cuisine's professional skills. 123 Cantonese cuisine masters of 21 prefectures and Hong Kong and Macau in Guangdong will gather in competition in Guangzhou, and will eventually decide 12 "Cantonese Kitchen King" and 12 "Cantonese cuisine".

This is also the first time Ding Zhimin has participated in the cooking competition. During the training, he must take the time to make a dish in about 40 minutes. In order to make up for the shortcomings of the knife worker, he used the knife to carefully decompose three to four fish, four to five chickens and seven to eight pigeons almost every day. "Each process and steps are repeatedly trained every day in order to make a good dish in the shortest time."

In November 2019, Ding Zhimin went to Guangzhou to participate. At the scene, he saw the Cantonese cuisine masters gathered from various places. They each took out the sword workers' unique lives to prepare vegetables. It wasn't until he saw the referee who was in charge of the inspection that he began to feel a trace of nervousness: to compete with so many experienced Cantonese cuisine masters, it was an unprecedented challenge for him.

A total of three dishes compete for the game. The first dish is the designated dish: vegetable farm fried pigeon slices. The second dish is the self -selected dish. Ding Zhimin chose the splendid fish green pill. This is also a very expensive dish. After the fish is put on the blood, it is necessary to slowly scrape out the fish with a knife, and then chop the fish to be delicate fish. Then add the ingredients and other ingredients to beat it. Squeeze into an olive shape, and then roll with soup. The fish ball Bai Jie, fresh and smooth.

The third dish is Black Song Lu Kirin Chicken. Chicken is the highlight of Cantonese cuisine, and Guangdong is known as "no chicken without a banquet". The core of this dish is the precise control of the ingredients of chickens. The first test is to grasp the maturity of the chicken -in about 50 minutes, use slowly to soak the chicken with a little bit. The next step is the fineness of the knife worker. Only the 24 pieces of meat on the chicken are taken, and each piece must be uniform. It is still a complete shape of a chicken.

During the game, Ding Zhimin kept staring at the clock, for fear that he could not catch up, "the pressure of the game is still quite high." During the two and a half hours of the game, Ding Zhimin successfully completed all the three dishes, and the next step was to wait for the expert's review. I asked Ding Zhimin, whether the review session was presented in the movie "God of Food". After the participating judges tasted one by one, they had to wait for them to give them a good or bad evaluation at the scene.

Ding Zhimin replied that it was just the dramatic presentation of the movie. At the scene, the judges were not seen. They all tried to participate in the works in other places, and they would not know which dish was made from which the master was made. Just to avoid acquaintances. The judges also have a very rigorous criteria, with 6 parts of taste, texture, shape, shape, color, innovation, nutritional hygiene, with a total of 100 points.

Soon, Ding Zhimin received the final game -he won the seventh place in Chinese cooking (rookie group), a very good ranking. Ding Zhimin said that after this comparison, he began to "addicted" to the competition, because every time he participated in the competition, he made his vision wider. Be a staff member: "Look at other masters to cook, you can always see some techniques and techniques that have not been seen before, and learn some experience."

▲ Cantonese cuisine pays attention to the taste of ingredients, and the cooking techniques must be just right in order to highlight the true taste.

3

On the road of cooking, advancement is endless. “做菜的技法是无穷无尽的，要当一个好厨师，就必须不断去学习和揣摩。”丁志敏说，有时候看别人操作一道菜似乎步骤很简单，但只有自己投入进去做，才会发现There are many details that need to pay attention to, "No matter which dish is made, you put it in, and it is difficult to feel the passage of time."

Back to the initial question of the article: Why does Ding Zhimin like to cook so much? Ding Zhimin's answer is, "Cooking is a kind of art for me. It is a kind of art to make every process, prepare the taste, and finally think about how to present it. Then this dish is finally presented in front of the guests. Imagine what the guests are like. Mood. " - This feeling is very wonderful for Ding Zhimin.

After graduating, Ding Zhimin worked at the sauerkraut fish shop, worked as a barbecue master in a buffet restaurant, and later entered the Shangri -La Hotel. From Chinese food to Western food, Ding Zhimin said that it was because he was interested in the cuisine of various countries, especially for western food. "I went to see a Chinese food competition and found that the current masters of the new generation are basically the dishes combined with Chinese and Western, and some masters make the latest molecular dishes. There are many visual impacts. "This kind of kitchen innovation and integration brought a lot of freshness to Ding Zhimin -this may be another reason why the new generation of Cantonese cuisine chose to be a chef. Ding Zhimin believes that to be a successful chef, you need to experience the customs and customs in different places in order to integrate the director of all parties. Not long ago, Ding Zhimin had just participated in a unique "Cantonese Master and Chinese and Western" online cooking exchanges in Shenzhen. Famous chefs exchange cooking skills through live connection.

As one of the chefs, Ding Zhimin challenged Cantonese -style famous dishes under the attention of many Cantonese cuisine chefs, gourmet condolences and live cameras, and cooked a crispy fried chicken with crispy and tender and fragrant flavors on the spot. Spanish chefs also produced local famous dishes such as Garcilla takoy, Spanish cuttlefish rice, etc. during the live broadcast. Ding Zhimin said with a smile that he wanted to see if there were any new techniques, and found that he was actually the cooking method of western food he was familiar with.

However, the scene was still unexpected surprise. Zhao Jinhai, the secretary -general of the Township Association of the Kingdom of Spain (Guangdong, Hong Kong and Macao), is a well -known local Chinese food master who has been engaged in the catering industry in Spain for 40 years. On the same day, he carefully purchased a group of seafood with the Mediterranean style and showed the unique skills of "eating in Western food" to the fellow citizens of Shenzhen. Cubes the local ingredients of Spain with Cantonese cuisine really brought some inspiration and inspiration to Ding Zhimin.

The people take food as the sky, and food is the most obstacle to communication bridge.

▲ Ding Zhimin said that for the Cantonese cuisine master, every dish that can officially put on the guest table of the guests has condensed countless unknown attempts and exercises behind it.

4

In Shenzhen, there are actually many new generations of Cantonese cuisine like Ding Zhimin. They have injected various fresh elements into Shenzhen's food culture.

In Dapeng, there is a well -known "Congji Litchi Chai Roasted Chicken Shop", and Yuan Shuncong, the owner of the roasted chicken shop, is the "Shenzhen Second Generation" born in 1994. In order to make a unique roast chicken in Shenzhen, he insisted on making roast chicken with ancient artificial artificial and litchi wood, and working oven without automatic baking. Because of this, the roasted chicken is not only sweet, mellow and crispy, but also with the fruity aroma of lychee wood. The excellence of the cooking skills has made Congji Litchi Chai Roasted Chicken Shop the must -visit point for many people to go to Dapeng.

There are also Lai Jinling Lai Jinling, who appeared on the hot search several times. The "post -00" girl in Shenzhen has won the second prize of the Cooking Competition of the Cooking Competition of the Vocational College of Vocational College of Vocational College in Guangdong Province with its superb carving kung fu. Essence The reason why she chose to learn cooking is that in addition to her father is a master of Cantonese cuisine, she also feels that "the master of Cantonese cuisine is a happy job to bring people with food. It requires a strong hands -on ability and a sense of innovation."

These young Cantonese cuisine masters have a characteristic, that is, both inheritance and the motivation to challenge the difficulty and continuous learning. They respect each ingredient and use their clever skills to interpret its subtlety. Each food has its "delicious time". At this moment, countless people's efforts and ingenuity are needed, and the new -generation chefs are exploring on this road.

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Reporter: Yu Zihong

Drawing: Gouter

Edit: Ye Hui

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