It should be known that the title of master is the highest honorary title in the Chinese culinary industry, and if you want to get this honor, you must meet three conditions: one is a senior technician recognized by the China Labor Bureau; one is engaged in the catering industry for more than 20 years; and the other is that he has obtained excellent results in the national culinary industry competition and written papers.
In 2002, Chai Jinliang, who has been practicing for more than 40 years, finally won the honor of Chinese culinary master, truly transforming from a chef to a master.
【Chai Jinliang】Chinese cooking master, Chinese halal cuisine cooking master, expert
He studied under Wang Chuntong and Bu Denggui
After graduating from a cooking class in the 1970s, he was assigned to the Yanbinlou Restaurant and became acquainted with halal cuisine
In 1987, he won the crown of the Qunxiong Cup halal dish in one fell swoop
<h1>Lost halal dishes are perfectly restored
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Speaking of halal cuisine, Master Chai Jinliang has been studying for more than 40 years, at the beginning of the industry, there are also some origins, he just graduated from the cooking class in the 70s, by chance, he was assigned to the Yanbinlou Restaurant, and he formed a fate with halal cuisine, did not expect that this work is more than ten years, Master Chai entered the industry, found that the current halal dishes are to cater to the public, but lack of halal cuisine unique flavor.
Master Chai is being interviewed by the little chef
One day, he overheard several guests chatting, talking about the thirty or forty years before liberation, there was a halal dish called white bungee fish, the taste was fresh, the color was white, it was Tianjin's halal representative dish, the taste was wonderful, but unfortunately it had been lost in the fifties. After Master Chai listened, his heart ignited the fighting spirit of restoring the lost dishes, he humbly asked his two masters for advice, and also asked the guests from the south to the north to learn the scriptures, and as soon as he had time, he repeatedly practiced and constantly improved... Until the 1987 Revitalization of Jin cuisine Qunxiong Cup Competition, Master Chai won the crown of Qunxiong Cup Halal Cuisine with this dish.
White bungee
<h1>Uncover the mysteries of halal cuisine throughout the country</h1>
After more than 40 years of halal cooking, Master Chai has experienced the mystery of halal cuisine more and more deeply, first of all, the ingredients used in halal dishes are relatively clean, the chicken, duck and fish meat that dies naturally is not good, the residual blood in the meat is not good, because there may be a certain amount of bacteria, clean ingredients, coupled with superb techniques, Master Chai not only restored the lost white bunting fish cubes, after continuous study also restored the lost grilled sea sheep, there are also the best vegetable chicken spinach, braised oxtail, braised wood fish, etc.
Chicken spinach
In the second national cooking competition in 1988, Tianjin cooking master Chai Jinliang won the gold medal for hot dishes with its exquisite technology, cooking brilliantly milky white turquoise, beautiful image, salty and delicious, soft and smooth "chicken mushroom spinach".
Braised oxtail
<h1>After Master Chai retired, he sent a message to the young chef</h1>
After master Chai Jinliang retired, there are also many young chefs to ask Master Chai for advice on how to make vegetable hearts, Master Chai often mentioned that new chefs need to inherit the traditions of the older generation, inherit without being old-fashioned, innovate without forgetting the original, whether it is a master or a chef, should carefully do every dish, whether it is fried potato shreds or cooking prawns, we must do this dish to the highest quality level, make dishes with heart, and try to achieve the best level.
<h1>Master Chai gives advice on cooking at home
First, pay attention to nutritional collocation, the main ingredients and accessories are well matched;
Second, meat and vegetarian collocation, the amount of oil should be less, in the dishes, there are fried, steamed, boiled, staggered, because different ways of dishes can be operated at the same time, saving time;
Third, the dishes do not have to be too much, two or three dishes, there are meat and vegetarian, such as fish and shrimp, seafood, meat dishes, green vegetables with each other.
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