Chinese chef artist - Wang Anjie
Snowflakes and Autumn Leaves [Meiwen Meitu]
2018-03-10
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Wang Anjie is a native of Lantian County, Xi'an City, Shaanxi Province. National Cooking Technician, Chinese Chef Artist, Shaanxi Cooking Master, Shaanxi Catering Chef Master, Shaanxi Top Ten Technical Experts, Shaanxi Province First Green Cooking Competition Gold Medal Winner, 8th National Cooking Skills Competition Individual Hot Dish Silver Award Winner, 2018 China Golden Chef Award Winner, Reform and Opening Up Forty Years Yi Yin Contribution Award, 2019 Shaanxi Cuisine Famous Chef Skills Competition Special Gold Award Winner, Chinese Cuisine R&D Center R&D Director of China Cuisine Association, Member of Shaanxi Culinary Catering Industry Association, He is a member of Shaanxi Hotel Association. Before 2014, he served as the director and head chef of the guest house of Shaanxi Fertilizer Company, the executive chef of the Jianhang Academy Hotel in Shaanxi Province, the technical director of the Four Aerospace Hospitals Hotel, the executive chef of Ankang Jiuhua Hotel, the executive chef of Lantian Maosheng Hotel, and the executive chef of Yan'an Zhidan Wanquan Hotel. He once served as the director of the quality control operation department of Taiyuan Food Culture Co., Ltd. of Hongjinpeng Group, the technical director of Shaanxi Baodi Catering Service Management Co., Ltd., the catering director of Xi'an Jiaming Catering Management Co., Ltd., and the technical consultant of Zhuhai "Three Qin Zhiwei" restaurant. Now he is the practical operation consultant of Shaanxi cuisine of Xi'an famous restaurant "Qin Fu Lou".
Proficient in Sichuan cuisine, good at Shaanxi cuisine and Huaiyang cuisine, bypass Hunan cuisine and Cantonese cuisine. Its representative dishes are "dried roasted fish, kung pao chicken diced, boiled fish fillet, mapo tofu, strange flavor chicken, raw bean wand fish, paste spicy ginger fish, braised river balls, fish fragrant small slippery meat, dried spicy chicken, kung pao eel flower; golden kitchen gourd chicken, with elbows, roasted three fresh, braised three fresh, fried double crisp, scallion braised sea cucumber, chicken rice sea cucumber, chrysanthemum fish, sweet and sour squid roll, squid tenderloin, phnom penh cabbage, eight treasure rice, tai chi fried eight treasures, sweet and sour three silk fish roll, scallion fried lamb, hot loin flower, no pot cooking loin slices, warm mixed waist silk, golden celery; squid osmanthus fish." , Pearl Mandarin Fish, Dragon's Whisker Mandarin Fish, Coral Mandarin Fish, Stewed Crab Powder Lion's Head, Chicken Boiled Dried Silk, Eel Big Tart, Silver Bud Tenderloin, Sautéed Butterfly Eel Slices, Fire Mushroom Melon Square, Boiled Paddling, Eggplant Sauce Prawns; Zuan Shark Fin, Chai Shoal Mandarin Fish, Mushroom No Yellow Egg, Zilong Robe, Spicy Baby Chicken, Wax Flavored Steamed, Chopped Pepper Fish Head; White-seared Peony Shrimp Balls, Kirin Mandarin Fish, Pepper Salt Steak, Lingnan Orange Bone, Double Dragon Soup, Teppanyaki Black Pepper Beef Fillet, Western-style Beef Fillet, Plum Button Meat. Innovative cultural dishes: orange-scented calendula Tibetan Jade Jiao, Hibiscus Guoli Seeking Beauty, Dongting Powder Steamed Eel, Poached Eel Crisp, Rich Pearl Love Peony, Fish Stuffed Anchovy Heart, Emerald Cod Lion Head, Shark Fin Soup Lion Head, Rotten Box Stuffed Abalone Boy, etc."
Although in the 30 years of cooking road, more than half of the time to take charge of management, but he has never forgotten that he is a chef, chef naturally can not give up the skill business, long-term uninterrupted cooking operation has formed his distinctive style of cooking -
Small stir-fry: solid foundation, skillful movements, clean
Neat, passionate, gorgeous and colorful, eclectic.
Cauldron: Fast and sensitive, free and free, there are mountains and seas, turbulent worship, lightning can not cover the ears.
After graduating from Qinyuanchun Cooking School in Lantian County in 1985, he was assigned to work in the textile system of Xi'an.
In 1987, he served as the cooking class leader and administrator in the comprehensive restaurant of Shaanxi Song and Dance Theater.
In 1989, when he was the cooking team leader of the organ restaurant of China Storage and Transportation Xi'an Branch, he received many times the system leaders of the head office and received praise.
In 1990, he went to The Shaanxi State Guesthouse in Zhangbagou to study and further study, and got to know Master Liu Fengkai and Master Zheng Mingxiang, the Chinese kitchen gods who later had a deep influence on him.
From 1990 to 1992, he worked in the guest house of the Xi'an Branch of the China Coal Research Institute, where he was the head of the chef's meeting and the reception of the reception package. During this time, I was eager to specialize in Shaanxi cuisine from theory to practice, and also mastered some of the representative dishes of other cuisines, such as dragon fish, squirrel fish, grape fish, golden retriever lionfish, hibiscus plum blossom goldfish, chicken rice sea cucumber, hibiscus sea cucumber, money sea cucumber, sweet and sour squid roll, lantern squid, sour and spicy pen tube squid, fried double crisp, southern fry balls, walnut loin, twist loin. During this period, through hard practice, he mastered the skills of cutting meat with a mound knife and cutting meat with light work, and taking bones from whole chicken and fish.
In 1992, the chef of the Shaanxi Provincial Radio and Television Hall Guest House on Xi'an North Avenue successfully received Tong Xiangrong, minister of the Ministry of Radio and Television, and his party, which was praised by two guests in Guangdong: "I didn't expect that the Shaanxi chef fish was still doing so well."
From 1993 to 1994, when he was the head chef of the guest house of Xi'an Shaanxi Fertilizer Company, he personally went to the stove with apprentices, and during this time, he practiced the four doors of Shaanxi vegetables and the northern cuisine of the big turning pot and scoop, and initially mastered these two pot skills. And made many sea cucumbers, squid, hoof tendons, fish maws and dried shellfish dishes. The most representative is "Bagua fish belly, braised paddling, braised belly, eel grilled, dragon fish, goldfish play lotus (made of squid), dried scallops pounded chicken shreds, dry roasted shrimp, iron plate waist flower, iron plate beef fillet, silk grapes", in the unit influence is relatively large, the reputation is crane, often have industry colleagues to visit and exchange.
From 1995 to 1997, he was recruited to shaanxi province AS the head chef and technical director of the Jianhang Academy Hotel. Dishes such as anchovy mandarin fish, western sauce pan dragon eel, rolling stone bullfrog, shrimp omelette and other dishes made during this period have been well received. The chef personally received the governor of Shaanxi Province Cheng Andong and his party, and achieved success. His conscientious and down-to-earth work style has been deeply loved by the leaders of the catering department and the hotel, and has been rated as an advanced individual and technical pacesetter in the Shaanxi CcB system for two consecutive years.
In 1997, when he was the head chef of Lintong 771 Guest House, he made "Red Robe Grilled Chicken Thigh, Phoenix Swallow Shark Fin, Hemp Seed Crispy Mandarin Fish, Dong'an Baby Chicken, Innovative Dishes: Poached Eel Pastry, Dongting PowderEduld Eel, Innovative Culture (Poetry) Dishes: Orange Fragrant Marigold Tibetan Jade Jiao, Hibiscus Pot Looking for Beauty." (Unfortunately, it was not declared through the industry association), bergamot eggplant, Zilong take off the robe, Zu'an shark fin, sweet and sour crispy carp", which was highly praised by guests and leaders, and Director Zhang Xilin praised at the time: "The hot dishes made by Chef Wang are unmatched in the Lintong catering market." ”
From 1998 to 1999, he was the chef of the Hotel of the Fourth Military Medical University in Xi'an, and successfully received General Wang Ke, the Minister of General Logistics, and once compiled and quantified the 300 dishes of the hotel for two days and two nights, which was unanimously praised by the school leaders. The coral cinnamon fish, scallion ginger baked meat crab, multicolored shredded abalone, braised baby fish, chai mandarin fish, crab yellow grilled shark fin soup, and shanghuang shark fin soup made here have been well received by guests.
From 1999 to 2011, he was recruited to the Keyuan Hotel of the Fourth Academy of Aerospace as a head chef and executive chef successively. He has received Minister Wang Liheng of the Ministry of Aerospace twice, and his excellent cooking skills and strong sense of innovation have been praised by the leaders of the academy, and he has won the hotel award eight times. And for this hotel in the standardized management and technical personnel training has made great contributions. During the production of "chrysanthemum mandarin fish, bonsai prawns, hemp seed crispy mandarin fish, coral eel island, typhoon shelter fried crab, crystal three-color winter melon roll, tai chi fried eight treasures, no pot cooking loin slices, fish stuffed anchovy heart," has a great influence in the aerospace four courtyards, can be called the hero.
From 2002 to 2003, he served as the executive chef of the guest house of Xi'an University of Architecture and Technology, during which the chef made hot dishes for many times and was praised by Director Zhang Zhangshun as "to be colored, to be tangible, to taste and taste, and to be the first in the eastern section of the South Second Ring Road".
From 2006 to 2007, he was recruited to be the executive chef of Ankang Jiuhua Hotel, during which he made "chopstick ribs, cod lion head, chrysanthemum perch, white-seared peony shrimp balls, bread toast, lianpeng chicken, rotten box abalone baby, shark fin soup lion head", etc. have a certain impact in the hotel. "Chopsticks ribs" from the Ankang catering market spread to northern Shaanxi, excellent skills by the hotel leaders affirmation and appreciation, and the hotel's operation and sales that year has been greatly improved, in 2006 to participate in the first green environmental protection and conservation cooking competition in Shaanxi Province won the special gold award, was awarded by the Shaanxi Provincial Hotel Association "Shaanxi Catering Chef Master, Shaanxi Province Top Ten Technical Experts" title; in January 2007 in the first Shaanxi Province Technician Training Examination, with the first place in the theoretical and practical comprehensive score of the first place in the "National Cooking Technician" certificate.
In 2007, he was hired by the owner of Lantian "Luxury Hotel" as the executive chef of the famous Chinese restaurant. The production of "Pine Nut Pearl Mandarin Fish, Lush Poinsettia," was well received, and the innovative dish "Golden Strip Coriander Balls" was made, creating a unique skill of throwing 13 balls into the oil pot with one hand.
In 2008, he was hired by the owner of Yan'an Zhidan Wanquan Hotel as the executive chef of the store. Representative dishes launched during this period are: Dragon Lying Fragrant Lotus, Red Pepper Stuffed Meat, Northern Shaanxi Millet Stir-fried Beef Fillet, Confucian Chef Small Stir-fried Emperor, Abalone Stir-fried Pulled Strips, Abalone Sauce Eggplant Box, Dried Sautéed Double Dragon Silk, Golden Melon Shark Fin, Bamboo Xun Tibetan Shark Fin, Crispy Eggplant Strips.
In 2009, he was awarded the title of "Shaanxi Cooking Master" by Shaanxi Cooking and Catering Industry Association.
From 2010 to 2012, he served as the culinary director of Shaanxi High-speed Group's government restaurant. During the two years, he began to study the preparation of home-cooked dishes.
From 2012 to 2014, he was the chef of the Party School Hotel of the Shaanxi Provincial Party Committee. The dishes presented here are "pretzel lobster, lobster three eats, dragon whisker mandarin fish, coral mandarin fish, jade ring shrimp, colorful multi-treasure fish shreds, chopped pepper open screen perch, Ziyang steamed pot, braised Chinese sturgeon,"
In 2014, he officially entered the group catering industry, and successively served as the director of quality control operation and technical director in Hongjinpeng Group Company and Baodi Catering Service Management Co., Ltd., the director of catering in Xi'an Jiaming Catering Service Co., Ltd., and the technical consultant of Zhuhai "Three Qin Zhiwei" restaurant. He has a deep understanding of the complementarity of skills in hotels and institutional meals, and has unique insights and effective implementation plans for the quality control operation and quality management of institutional meals.
On June 28, 2018, he won the title of "Chinese Chef Artist" at the 3rd World Food Chef Art Festival held in Beijing, and the Planning Department of Hongjinpeng Group Company wrote an article for Wang Anjie on the character topic of "Hongjinpeng Star" "Guiding the Jiangshan, Master Style". "Shaanxi Catering" magazine remembered Xiang Wei writing "Confucian Life: Pioneer of Quality Management of Group Meals".
On September 27, 2018, he participated in the 8th National Culinary Skills Competition and won the Individual Silver Award for Hot Dishes, the Silver Medal in the Team Competition, and the "Golden Autumn Feast of Baodi" that he participated in the production won the Gold Medal Banquet;
From October 27 to 28, 2018, he participated in the 28th Chinese Chef Festival held by the Chinese Cuisine Association in Yichang, Hubei Province, and won the "China Golden Chef Award";
2019.10.16 Participated in the "Shaanxi Cuisine Famous Chef Skills Competition" held by the Shaanxi Provincial Catering Industry Chamber of Commerce in Xi'an Jiangning International Hotel Supplies City and won the hot dish special gold award;
On September 15, 2020, he participated in the first national sea cucumber cooking invitational competition of "Lao YinJia Sea Cucumber Cup" and won the title of "Sea Cucumber Cooking Master";
On September 16, 2020, he was officially appointed as a R&D staff at the China Cuisine Association Chinese Cuisine R&D Center R&D Conference.
Since 2015, he has published nearly 200 articles on Promoting Shaanxi Cuisine, Discussing and Researching Chinese Culinary Techniques, and Food Articles in HongjinPeng Daily, Baodi Restaurant Newspaper, Shaanxi Catering Magazine, and various WeChat platforms.
"Shaanxi Cooking Master" logo trophy [regular masters should have a four-piece set: master clothes, medals, certificates, trophies]
"Shaanxi Catering Chef" logo gilded image trophy plate
Cold Flower: Peacock open screen
Fresh skin silk
Snowsuit lotus silk
Warm mix waist silk
Peach blossom pearl love peony
Rich pearls love peonies
Bonsai prawns (prawns three eat)
Race abalone
Golden melon hides shark fin soup
Papaya stewed snow clams
Roasted ginseng with green onion
Golden kitchen gourd chicken
Okra Peony Shrimp (2)
Tai Chi Pearl Fish Balls(2)
Chopsticks ribs
In 2006, he was at The Jiuhua Hotel
Ankang Jiuhua Hotel
2007 at the Lam Tin Lush Hotel
Stuffed meat with red peppers
Butterfly eel flakes
Dry sautéed double dragon
Double eat ki wai shrimp
In 2008, he was in Yan'an Zhidan Wanquan Hotel
Take a group photo with master Liu Fengkai
Take a group photo with master Zheng Xinmin
Take a group photo with master Zuo Ting
Shaanxi Culinary Masters Commendation List "Sanqin Metropolis Daily"
Meet from all over the world
At the "HongJinpeng Group Company" Jinjiang Inn Hotel
White-seared okra peony shrimp
Porridge sea cucumber a
Sea cucumber b
Sea cucumber c
Anchovy shrimp balls
Broccoli in crab juice
Flying swallows return home
Grilled sea cucumber with green onion
Improved version (Qianzhou chicken noodles)
White-seared kale with crispy bamboo shoots
Oil burst double crisp
Roasted ginseng with green onions
Sweet and sour squid rolls
Pine nut pearl mandarin fish
At the Shaanxi Culinary Master Commendation Conference, He had a cordial conversation with Mr. Li Youtang, President of the Provincial Culinary Association
Strawberry shrimp balls
Phnom Penh cabbage
"Hongjinpeng Group Company" is a special report on the characters written by Wang Anjie
After the technician's thesis defense, he took a group photo with the judges Zuo Ting and Wang Zhimin
Stir-fry over a flying fire
00:05
Certificate of "Chinese Chef Artist"
Bagua Pearl Two-Color Fish Ball(1)
Okra Peony Shrimp (1)
Silver Medal in the 8th National Culinary Skills Competition in 2018
Double sea stew
Take a group photo with Master Cao Yongsheng, the first chef in Hanzhong
Chinese food artist
China Golden Chef Award
Registered Chinese Culinary Master
Chinese Food R&D member of the Famous Chef Committee of the Chinese Cuisine Association
【Memorandum of Application Materials】
Take a souvenir at the 28th China Chef Festival Commendation Conference in Yichang
Took a group photo with Jiang Junxian, president of the China Cuisine Association
Yi Yin Contribution Award
Take a group photo with Chinese cooking master Xu Chang'an
Braised three fresh
"Old Yinjia Sea Cucumber Cup" First National Sea Cucumber Cooking Invitational Competition, (2020.9.15) 【Phoenix Porridge Sea Cucumber】
Return to the real stewed lotus dish
Test the fire in the household stir-fry scoop: grab the fire and fry quickly: sour and spicy bean sprouts
02:38
Updated 06-16
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Wu Xiaojun
2020-07-09
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