Shanghai celebrity chef Bin
Apricot blossom core gold
In February 1919, Bin was born in Zhaqiao Village, Dongzaogang Town, Haimen, and went to Shanghai as a child laborer at the age of 14, and after losing his job, he worked as a newsboy in a foreign newspaper. In 1937, the 18-year-old Bin, because his father and Junma's father were neighbors in his hometown, followed Junma as a handyman in the Shanghai Sichuan Restaurant, and then went to the tea room to do miscellaneous work, and finally was arranged into the kitchen. Before liberation, learning to cook was very strict, and if you burned the wrong dish, you would be knocked on the head with a spoon by the head chef. Well-behaved and studious, he carefully observed the chef cooking vegetables and quickly mastered the first-hand cooking skills.
In 1951, after liberation, a famous Sichuan restaurant in Shanghai opened, and Bin was selected for his good cooking skills as a row dish, steamer, and cooked meals, and at the same time studied hard for free in the Shanghai literacy class, concentrating on cooking books while reading. After retiring, he has always been fluent in a few words of English.
There are many innovations in Binlao's culinary career. When making salt-baked duck, he thought, "Why is the "flower chicken" so delicious? It is because it is wrapped in mud and roasted over fire, so wouldn't the duck be fattening and mellow if it did this? Therefore, named "Rich Fragrant Duck", a big businessman brother in Shanghai ate at the same time, clapped their hands and applauded, and went down to the kitchen to shake hands with Elder Bin to thank him. Since then, Binlao has become famous in the Shanghai kitchen industry.
Binlao is good at innovating new dishes. He used egg whites to add sea cucumbers, and then carved towers with carrots and embellished with dragon cypresses, inventing the "Snow Mountain Wolong". Using prawns and carrot palace lights, the "palace lamp longan" was invented. The egg was cut open, pine nuts, surrounded by cucumber skins and fresh lotus leaves, and the "cotton pigeon rice" was invented. In this way, from creativity to innovation, Binlao has created a total of 17 unique and distinctive dishes in his lifetime, and has been working in this well-known restaurant in Shanghai for decades.
For many consecutive years, Binlao was rated as an advanced worker in Shanghai at that time, with outstanding contributions and glory for the country, and people nicknamed him Master Ah Rong, so Ah Rong's reputation was greater than his own.
In 1980, after Binlao retired, another large hotel in Shanghai invited him to be a senior consultant. At the end of the year, the leader valued Binlao's cooking skills and transferred him to Beijing to receive foreign guests as head chefs. Beijing is the political center of the country, with great responsibilities and more intense work. Elder Bin pondered every day, engaged in innovative dishes, modeling dishes, foreign guests ate all praised: both good-looking and delicious, both color, aroma, taste, but also culture and art. When an important foreign guest from a certain country visited China, the state leader set up a banquet to entertain vips and invited Elder Bin to cook and participate in the state banquet. Elder Bin felt that he was a chef, how kind he was to eat and drink with foreign VIPs, so he did not agree. Later, a certain ministry sent a car to pick him up, and Elder Bin only participated in the dinner of foreign guests. When eating a certain country's signature dish made by Binlao imitation and innovation, the foreign guests and guests said happily: "This dish is much more delicious than the chefs in China." ”
In 1982, a new restaurant in Shanghai opened, and Binlao was invited back to be the head chef and brought back the model dishes from his time in Beijing. In 1989, Binlao was hired as a consultant for a famous hotel in Shanghai. Until he was 80 years old, the leader felt that the old man was too tired to go, so he let Elder Bin retire again, and gave a special contribution retirement allowance of hundreds of yuan per month.
In his later years, Binlao was also hired as the head chef of the Chinese restaurant on the 8th floor of the Matsusakaya Hotel in Osaka, Japan. Bin Lao is good at Sichuan cuisine, and his dishes are not only spicy, but also have good taste and good looks, and are liked by the Japanese consumer public. The hardest thing to make is a soup called "liver cake soup", which is crushed with chicken liver. Egg white stirring, low heat slow steaming, soup does not sink noodles floating, it is difficult to make.
Bin Lao is a grandmaster chef who was awarded the Super Grandmaster in 1987 and retired as a consultant at Sakura Hotel in Japan. Specially guide the younger generations, go to work at 9 o'clock in the morning, go home at 4 o'clock in the afternoon, and take a shuttle bus back and forth, and the monthly salary is higher than that of the ministerial leaders at that time. Binlao cooked dishes for celebrities in Shanghai and beijing, such as President Nixon, Prime Minister Kakuei Tanaka, Prime Minister Thatcher, Prince Sihanouk, and countless others. China's super special chefs were able to skillfully prepare a first-hand medicinal diet, which was both delicious and healthy, and also appeared on the Japanese TV screen at that time.
A generation of famous chefs have used innovative hands to make beautiful dishes again and again, one after another, conveying the friendship of Chinese people to foreign guests, and adding shining medals to the bridge of friendship between Chinese and foreign catering and cultural exchanges.
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