Recently, the sixth batch of representative inheritors of Shanghai's intangible cultural heritage was announced, and Chen Yihong, deputy general manager of Shanghai Guyiyuan Xiaolong Food Co., Ltd., was on the list. The small cage making technique is passed down from generation to generation through the most traditional form of master and apprentice, and Chen Yihong is the representative inheritor of the seventh generation of Nanxiang small cage making skills.
In 1992, at the age of 18, Chen Yihong entered the Guyi Garden Restaurant and became an apprentice with Li Jiangang. The first entry into the industry is hard, from the very beginning of sweeping, sharpening knives, cutting, stir-frying, to slowly touching the small cage production, began to beat the filling, flour. Chen Yihong knows that only when the basic skills are solid, can we make nanxiang small cages that are loved by diners. In the following years, Chen Yihong studied in different restaurants and slowly grew himself into a skilled chef.
In 2006, Chen Yihong, who had been able to stand alone, went to Tokyo, Japan, to become the head chef of Roppongi Nanxiang Koyo-ryokan. This is Nanxiang Kokageo's first shop overseas, and in order to facilitate communication with Japanese customers, he also uses his rest time to learn Japanese.
What makes Chen Yihong happy and moved is that Nanxiang Xiaolong is very popular in the local area, and many Japanese guests bow to the chef to thank the chef after eating the delicious Xiaolong, and some guests give small gifts to the chef. "At that time, there were 21 seats in the store, and it was common to queue for an hour or two during the two peak hours of lunch and dinner." Chen Yihong said.
In 2010, Chen Yihong returned to Nanxiang and tried to develop new varieties for Nanxiang Xiaolong, salted egg yolk, shiitake mushrooms, marantou and other different flavors, red, yellow, black and other different colors, Chen Yihong continued to conceive and try, until the most suitable proportion of filling, the most attractive color of the skin, after tasting and identification by all parties, will finally be served on the diners' table.
Although the small cage is small, it contains the wisdom of generations of craftsmen and wraps the temperature of the ancient town. "While ensuring quality, we will continue to innovate and let the fragrance of Nanxiang Xiaolong drift down!" This is Chen Yihong's firm belief and unremitting motivation.
Correspondent: Chen Chen
Editors: Wang Lihui, Lu Zebin