Zhang Guangshun, | of Anhui Kitchen Entrepreneurship: Left Hand Inherits Right Hand Innovation

More than 20 years ago, Zhang Guangshun gave up the stable work of the state-run hotel and chose to bravely "go out". From an ordinary chef to a successful entrepreneur, he has tasted the bittersweet and bittersweet of life. In the field of Hui cuisine that he loves, Zhang Guangshun has continuously studied and innovated and won many honors, which is not only an affirmation of him, but also makes him have more responsibilities. Nowadays, relying on his own platforms such as the Anhui Provincial Labor Model Innovation Studio and the Anhui Provincial Skill Master Studio, he has carried out various forms of training work and devoted himself to the Anhui Kitchen Cultivation Project.

Ten years of wandering, seeking room for the rise of culinary skills

In 1987, Zhang Guangshun came to work at the Beihai Hotel in Huangshan Scenic Area from his hometown of Jixi, and the following year, he was interested in cooking and began to formally learn to cook. In March 1990, Zhang Guangshun, who passed the training exam, was hired to work as a chef at Xihai Hotel.

At that time, the stability of state-owned enterprises was guaranteed, but Zhang Guangshun, who was bent on seeking a breakthrough, made an important decision: in 1993, he left the state-owned enterprise in his early 20s and wanted to go outside to "break in". "The restaurant industry is constantly evolving, and if you want to be a chef, you need to constantly learn new skills." With enthusiasm, in the following ten years, Zhang Guangshun successively worked in major hotels in Nanjing, Hefei, Hangzhou, Xuancheng, Guangzhou and other places. "Huangshan is mainly Hui cuisine, just the years when I was a chef, I made Hui cuisine, after going out, it is different, every time I go to a place, I can learn local local dishes, specialties, and my cooking skills have indeed improved a lot." Zhang Guangshun said that in ten years, he has worked as a chef foreman, supervisor, head chef and manager, and has been trained in many positions.

Study the dishes, there are new methods of traditional emblem dishes

The SARS in 2003, the catering industry was inevitably affected, that year, Zhang Guangshun, who had been wandering outside for ten years, returned to his hometown to rent a façade and opened the "Anhui South People's Home", and the business was prosperous. In 2011, Huishun Hotel was officially opened, and now it has become a chain of catering, accommodation, conference services and group catering services.

"Inheritance does not forget the original, innovation does not keep the old." For Zhang Guangshun, who is a chef, no matter how the business is doing, the old business of cooking can not be forgotten. Hui cuisine is one of the eight major cuisines in China, mainly salty and fresh, and pays attention to fire and oil and color. In order to expand the influence of Hui cuisine and adapt to the tastes of different diners, in recent years, Zhang Guangshun has made a lot of efforts in the development of new dishes and new methods, and his one-pin pot, Huiwei bamboo shoots, stinky mandarin fish, etc. have been praised by customers and the industry.

Generally speaking, most of the stinky mandarin fish eaten by everyone is braised, what new ways to eat it can be tried? "After washing the stinky mandarin fish, first cut into pieces and fry until golden brown, then add ham, green onion and ginger and other spices to steam, like this first fry and then steam, stinky mandarin fish smelly with incense, fragrant with fresh, is a new taste, changed everyone's stereotype of stinky mandarin fish." In addition, Huiwei bamboo shoot silk is also Zhang Guangshun's specialty dish, under his delicate knife work, winter bamboo shoots are cut into the thickness of hair, and then simmered together with chicken soup and other broth, the taste is very delicious. "Cooking is an art, and chefs are also a profession that requires care, and I hope to do my best to bring Hui cuisine to the table of more people."

Do a good job in inheritance and help Anhui kitchen talents to cultivate talents

China Golden Chef Award, Chinese Culinary Craftsman Award, Anhui Most Beautiful Chef, Anhui Tourism "Great Country Emblem Craftsman", Anhui Craftsman, Anhui Provincial Skill Award, Enjoy special allowance of Xuancheng City Government, National Model Worker in Commerce and Trade... Over the years, Zhang Guangshun has received many honors. At the same time, he is also the inheritor of the intangible cultural heritage project in Anhui Province, the leader of the famous teachers and apprentices in Anhui Province, and the Anhui Huishun Hotel Co., Ltd. he runs has the Anhui Provincial Labor Model Innovation Studio, the Anhui Provincial Skill Master Studio, the Provincial Non-Genetic Inheritance Studio, and the Xuancheng High-skilled Talent Training Base and the Xuancheng City Staff Recuperation Base.

Today, Zhang Guangshun's studio has more than ten members, including many Hui cuisine masters, Teachers of Hui Kitchen College, and talents in food hygiene and safety management, and has opened 6 training courses since 2020. "While giving lessons to the students, the lecturers have also invisibly improved their theoretical level and skills, and have made common progress." Zhang Guangshun said that the studio team has obtained three registered trademarks and five invention patents.

In addition to doing a good job in the studio's work of passing on and helping, Zhang Guangshun often devotes himself to the grassroots level and contributes to the Anhui Kitchen Cultivation Project to help rural revitalization. At present, Jixi County is implementing the "ten townships, one hundred bowls, one thousand stores and ten thousand kitchens" project, and Zhang Guangshun led the team to conduct business training for laid-off workers, landless farmers, retired soldiers, and farm catering practitioners free of charge. Students who pass the exam will be able to obtain an intermediate certificate in Chinese cooking skills. "They can get professional training at their doorstep, which not only helps them start a business and find employment, but also strengthens our local team of hui chefs!"

Xin'an Evening News Anhui Network Dawan News reporter Yao Yiming

Source: Anhui Net