What is the story of Hu Bin in history?

Chef Hu Bin, head chef of Shanghai Lao Zhengxing Restaurant, executive chef of Lao Zhengxing, and a dedicated and innovative time-honored craftsman.

Lao Zhengxing Restaurant is one of the earliest famous restaurants in Shanghai, with the change of the times, most of the more than 100 Lao Zhengxing on the beach have disappeared, Shanghai Lao Zhengxing Restaurant located in Shanghai Fuzhou Road was founded in 1908, formerly known as Zhengxing Restaurant, to operate Wuxi flavor cuisine as the feature. In the twenties of the last century, it was renamed Lao Zhengxing Restaurant, and later because of the opening of a branch, the original store was also known as the East Lao Zhengxing Restaurant, and now it has become the oldest Lao Zhengxing restaurant in the country. Hu Bin was born in 1975, and at a young age, he is already the head chef of this century-old restaurant. This is a personal photo of myself from childhood to now, this is a photo of going to Ningbo and Hangzhou with my father when I was very young; This is when I was younger, I haven't entered middle school yet, and it's my youngest photo. This photo is all his business learned, after the teacher, his father thought that he could cook in the restaurant, and he was a real cooking master, so he came to eat and see the dishes he cooked, and after eating, they felt quite happy, and took a commemorative photo. This is my father, this is my self at that time, and I was fatter at that time. After graduating from high school, I didn't find a job for the time being, and I stayed at home for a while, and it was not easy to find a job at that time, and I couldn't find a good job, because I stayed at home, and there would be a name in the street, that is, you didn't find a job now, and the street would help you arrange a job. It's very tasteful, and then I want to study and work in it, try it, and then that's it, I passed the interview, and after the interview, the requirements for us at that time were not very high, as long as we can endure hardships and be willing to do it, you can, because everyone has no foundation, they all started from scratch, so they stayed at that time. On the first day of work, it was the head chef who led him into the kitchen, and after entering the kitchen, he introduced each master to himself, which was more impressive, and then arranged for himself to start from the simplest chores, washing pickles, sharpening knives, and helping the master move things, which was completely unskilled work, and this kind of work was done for about three or four months. At that time, the environment in the kitchen was not very good, the floor was damp and wet all day, and it was not as clean as it is now, and it was not possible to walk at that time, at that time the master told me to himself, there was a sentence that I remember very deeply, that is, if you want to work in the kitchen, you must first learn to walk, and even the road is unstable, basically you have to fall every day, and it is very heavy, that is, you don't know when you will wrestle, that is, the first three steps are good, the fourth step is wrestling, the same floor, Maybe the problem with the shoes is that they will slip and fall, and sometimes they are holding things in their hands. As he slowly adapted, Hu Bin learned to maintain his balance in the kitchen and wrestle a lot, so the master arranged for him to work on cutting and rough processing some raw materials. It is to learn rough processing, that is, the rough cutting and matching, after the cutting and matching worker, the master has this plan, and wants you to go to the stove, so at that time, every afternoon will take a little salt to practice turning the pot, one is to practice the strength of the hand, and the other is to practice the dexterity of the wrist, because the raw materials in the pot to let it turn up and down, so that it is fast, because the fire in the store is different from the fire at home, the fire at home is small, the fire in the store is big, if you have not been to turn it, the bottom is easy to burn, the top is not cooked, Use a spoon to turn and turn unevenly, so you must learn to turn the pot at that time. At the earliest, when I just started, I could only shake 10 times and 20 times, and then I couldn't move it, and then I was able to practice until I could do 150 times or 200 times at once, and then I could wash the salt first, and after the salt was finished, I had to break the rag, that is, the whole rag was put in the pot, because we had a lot of braised water slides and braised belly stalls, and it required a big turn, so at that time it was to learn to flip the rag and let it flip back as a whole. Dishes that need to be turned over are no problem. Half a year later, this rough processing of simple things all cut it well, sometimes when the business is busy, you can cut a little, according to the time, the requirements are relatively high fish shredded this kind of thing, just busy business, the master is busy, then stay for yourself to cut, and then cut down, the master feels that the cut is quite good, and then at this time you can do a little more fine work on the cutting board, do it for a period of time, you can start to slowly learn to cook, at that time the most burned, is the staff meal, It is our own staff to eat, every afternoon, their own rest time will not rest, because at that time the staff meals are cooked by the chefs in turn, at that time they will wrap it down, whether they take turns or not, as long as it is this staff meal, as long as they are at work, in addition to their own rest, I will burn alone, then in this case, it is estimated that after a year, a year later, it will officially start to cook. At that time, the stove was at the end of the stove, and it could only be fried vegetarian dishes, made dim sum, and simple things, and there were no more high-end dishes that allowed you to cook. The high-end dishes mentioned by Hu Bin are the signature dishes of Shanghai Lao Zhengxing Restaurant, which belongs to the Su Xi Gang cuisine, which is good at cooking all kinds of river fish dishes, and the cooking methods and dishes of Shanghai are not very different, so they are particularly popular. The first fried river shrimp, too nervous, usually always cook a little simple dish, usually also see the master in the cooking of this kind of dish, then sometimes I feel that I can try it, just the guest points in there is such a dish, the master means that you go up to try it, the master is looking at the side, then the master is looking at it on the side, that is, he is more nervous, because after our shrimp is burst, it will take a short time, and it will be poured out immediately, and if it is poured out, there should be a colander, after the explosion, pour it on the top of the colander, The oil is all filtered into the oil cylinder, that time is too nervous, after the explosion, I want to pour it out quickly, pour it out quickly, do not put the colander on the oil cylinder, and then directly pour all the oil and shrimp into the oil cylinder, all pour it in, and then put the colander on the oil cylinder, and then wait for the material to finish, look for shrimp, shrimp can't be found, it is equivalent to a joke, that is, I can't find the shrimp, and then keep looking, keep looking, and when I finally find it, because the oil temperature is very high, the shrimp has burst in, The shrimp was no longer usable, that is, it was still too nervous, but the master later gave it a chance, that is, to continue to cook another one. At that time, we were divided into the kitchen on the first floor and the kitchen on the third floor, and it happened that there was a chef in the kitchen on the third floor who went abroad, and there was a vacancy in a position, and the master also saw that he was usually quite serious, that is, he was transferred to the third floor, and at that time it was really to start the stove. After completing his master's degree, Hu Bin's careful and studious work enabled him to quickly take charge of his own cooking skills. In 1996, Hu Bin was sent to Lao Zhengxing Waigaoqiao Branch as a chef, and three years later, he returned to work in Lao Zhengxing Main Store. This photo is on May 6, 2004, the day of his wedding, he invited his master to attend his wedding, toast, toast, after the toast, this photo was taken as a souvenir, this photo has been hidden until now, I think it is quite meaningful, I have just been promoted to the head chef at this time, probably only half a year, half a year, just began to step into the position of head chef.

After all, the work of the head chef is different from the work of the chef, and many issues such as the profit of the dishes, the purchase of raw materials, and the allocation of personnel in the kitchen have to be worried, all of which Hu Bin can always do well. Our Lao Zhengxing's specialties, that is, there are many more traditional specialties, that is, like fried river shrimp, grass head circle, rock sugar soft-shelled turtle, shrimp roe and black cucumber, a lot, our shrimp, is the selection of material specifications are very strict, that is, all year round must have this specification, we are in the process of operation, the required procedures are stipulated, that is, you fried shrimp in the oil after the oil is burned, the fried shrimp burst down, to control within 18 seconds, we must complete the potting. Then our seasoning is also uniformly prepared, that is to say, we now have three stores in Shanghai, no matter which branch or head office customers go to, the taste of fried river shrimp is the same. This is a gold medal won by myself in 2006 when I participated in the Shanghai "Totole" Cup Innovative Cuisine Grand Prix, when I participated in this competition, the name of this dish was double-flavored silver cod, at this time, the creativity of this dish and the details of cooking, my own master helped me a lot. In the preliminary round, I just passed, passed the score, and was able to enter the semi-finals, because I didn't do very well that time, and then when I came back, I asked the master for advice, and the master also gave me a lot of suggestions, from the form of plating, from the innovation of seasonings, so in the semi-finals, I re-produced another dish, making a double-flavored silver cod, and my luck was quite good, and I won a gold medal. That dish, if you use silver cod, it is divided into two flavors, one flavor is light, after you use silver cod to add seasoning to make it, go directly to the oil pan, pull the oil, according to what we call, call the oil, there is already a flavor in it, keep its tenderness, and then pour a carrot juice on it, because of the promotion of healthy eating, I poured a carrot juice, which is a carrot flavored silver cod. Then another flavor, with black pepper juice with fresh lemon juice, lime, a lime black pepper juice, the silver cod is fried in oil, and it is also neatly placed on the plate, and then use the green pepper juice, the above two ingredients, divided into two colors, two flavors, and use two different flavors, one is a little carrot juice is a little sweet; The lime juice is a little sour, and with a little spicy black pepper, it makes such a dish.