The good-looking and delicious Guangzhou pictographic dim sum has been deeply loved by many diners at home and abroad. Wang Jinjing, the non-genetic leader of pictographic dim sum in Guangzhou, is still active in the front line of catering, and is committed to inheriting the essence of Cantonese dim sum and innovating the quality of Cantonese dim sum.
Guangdong famous dim sum master Wang Jinjing
Wang Jinjing, 70 years old this year, is a famous guangdong dim sum master, a senior chinese pastry technician, and a master of Chinese cooking. Formerly the deputy general manager of Panxi Restaurant, he is now the production consultant of Guangzhou Panxi Restaurant of Hong Kong Four Continents Group.
Weishui History:
Wang Jinjing began to study dim sum from the age of 16, Master Luo Kun. He is now the inheritor of the intangible cultural heritage of pictographic dim sum in Guangzhou.
The green and white rabbit dumplings from Wang Jinjing's hand are exquisite.
He led Panxi Restaurant to become the first company to export frozen dim sum to the outside world, selling Guangdong dim sum to the world. As a member of the Chinese culinary delegation, he was sent to Germany to participate in the 18th World Olympic Culinary Competition and won the bronze medal for individual competitions. He is the author of "Guangdong Famous Spots" and other books.
Actively "shift shift" from passing vegetables to making shrimp dumplings
Wang Jinjing clearly remembers the day he entered the industry: in July 1965, the place was Shamian Goose Pond Wine Boat. At the beginning, it was a handyman, and "passing vegetables" was one of the contents of the work. He wakes up at 3 a.m. every day and works until 5 p.m. Once, Wang Jinjing went to get firewood at 3 a.m., and because it was dark, he fell into the Pearl River without noticing, but fortunately, in a hurry, shengzhi grabbed the iron ring next to the wine ship.
The master of each post has one day off a week. On the day of rest, the supervisor will arrange a capable apprentice to "transfer", Wang Jinjing almost does not rest, actively "transfer", case board, frying, cooked cage and other positions he has stayed. Even if he did not go to work, he did not rest, observing by the master's side and learning to make shrimp dumplings.
In the 5 years of Etan WineHouse, Wang Jinjing laid a solid foundation.
Learn from "Dim Sum" at the trade fair to "steal the teacher"
Wang Jinjing skillfully makes green and white rabbit dumplings.
In 1970, Wang Jinjing was transferred to Panxi Restaurant, studied with Master Luo Kun, the "dim sum champion", and saw popular dim sum such as green and white rabbit dumplings. In just two years, Wang Jinjing has had the opportunity to take charge of the "raw stuffing" and "cooked stuffing" work received by the trade fair, which is a key position in the production of dim sum. The dim sum at the fair is changed every 3 days, and each change is "8 salty snacks and 4 desserts" for 50 days. Wang Jinjing copied down all the snacks made at the trade fair.
Wang Jinjing's skills became increasingly sophisticated. Once, Liang Qian, the mooncake master of Lianxiang Lou, talked about the honeycomb yolk horn, which has both the fragrance of salted egg yolk and the shape of the honeycomb taro horn. After Wang Jinjing listened, he asked his sister to change the taro into salted egg yolk according to the method of taro horn, and once he tried it successfully, the skin of Cantonese dim sum has increased the skin of egg yolk baking.
Can make 2,000 kinds of dim sum: stunned the Japanese host
In the early 1970s, the Training Department of Guangzhou Catering Company established a dim sum refresher course. Wang Jinjing got the opportunity to learn and mastered the "ultimate secret" of dim sum: the proportion of materials. After a year of study, Wang Jinjing's dim sum making skills are more skilled. In 1981, Wang Jinjing obtained the national second-level dim sum chef qualification certificate.
In 1982, the Guangzhou Municipal Government and the sister city of Fukuoka began food exchanges and cooperation. In Fukuoka, a restaurant named "Guangzhou Restaurant" is set up, which refers to "restaurant from Guangzhou", and the chef team of the restaurant is composed of excellent chefs drawn from various excellent catering enterprises by the municipal government. Wang Jinjing served as the dim sum chef of fukuoka,a "Guangzhou restaurant," for three years.
At that time, the shop did not have morning tea, only noon and evening tea markets. Wang Jinjing makes 8 salty snacks and 4 desserts, each of which has been beautified with "mixed edges", which is basically the signature dim sum of Panxi Restaurant, such as cloud leg sydney pear, green white rabbit dumplings and so on.
At that time, a Japanese television station interviewed Wang Jinjing, and the host asked him how many kinds of snacks he could make. Wang Jinjing replied, "I can make at least 2,000 kinds of dim sum, and my master Luo Kun can make at least 4,000 kinds." The host was stunned and asked him how he did it. Wang Jinjing said that there are more than 30 kinds of Cantonese dim sum skins and more than 40 kinds of fillings, and the two are arranged and combined, constantly changing, and thousands of kinds are not a problem.
Instant quick-freezing technology: let Guangdong point go to the world
Panxi Restaurant is the first catering enterprise in the country to export Cantonese points to Japan and other countries, and it is Wang Jinjing who performs the export matters. In 1989, Wang Jinjing led 9 masters to Japan to learn professional quick-freezing technology, microbial testing, management, etc., instantaneous quick-freezing of Cantonese points, control microbial reproduction, in order to achieve the best preservation state, learning time up to 3 months.
After the machine was in place, in November of the same year, Panxi Restaurant put into production a quick-frozen Cantonese point. In December, the first batch of quick-frozen Cantonese points was shipped to Japan, with a total of 6 varieties, including rabbit dumplings, Dapeng wings, plum blossoms, perch dumplings, etc., and the first batch successfully passed the inspection. Professional cold chain technology allows Guangdongdian to go abroad and let people in other parts of the world taste Guangzhou dim sum. Wang Jinjing felt that the mission on his shoulders was heavier. Through study and years of work practice, he figured out the true meaning of "quick-frozen".
Inheriting pictographic dim sum: the creative road never stops
In 1992, Wang Jinjing went to Germany to participate in the 18th World Olympic Cooking Competition, and won the bronze medal. In 1999, at the behest of Luo Kun, Wang Jinjing was responsible for summarizing and publishing pictographic dim sum books for his master. In 2005, Wang Jinjing published the second cartoon dim sum book about nutrition trends, and combined with the dietary trends of the time, added nutritious snacks and cartoon dim sum. The significance of the book is to standardize the production of dim sum and ensure stable quality.
Green white rabbit dumplings
Recently, panxi restaurant's pictographic dim sum has been certified as an intangible cultural heritage in Guangzhou, and Wang Jinjing has taken on the heavy responsibility of inheriting pictographic dim sum. He said that pictographic dim sum should be similar to god, must rely on hand-made, with strong artistry and ornamentation, the scenes in life and natural objects can become the expressive elements of pictographic dim sum. However, there are also drawbacks to pictographic dim sum, and individual pictographic dim sums are relatively inferior in taste. How to make the pictographic dim sum beautiful and delicious is the direction wang Jinjing explores.
In 2011, the retired Wang Jinjing was hired as a consultant by Panxi Restaurant, and he spared no effort to devote himself to it, taking the Guangzhou specialty cake chicken cake as an example, Wang Jinjing made a variety of flavors and fillings of chicken cakes, which were welcomed by diners. On the road to creativity, he never stopped.
Text/Guangzhou Daily all-media reporter Zeng Fanying
Photo: Guangzhou Daily all-media reporter Wang Weixuan