He is a skilled Shanghai craftsman and a master of Chinese cooking, and his special snacks such as jujube paste crisp, golden-legged dumplings, pigeon egg garden, shiitake mushroom vegetable buns, and crescent steamed dumplings are all popular among the people.
He is a well-known national banquet royal chef, and the dim sum he produces is a combination of the essence of all families, which fully embodies the inclusive, eclectic and excellence of the Shanghai style, which has been favored by Queen Elizabeth, former US President Clinton and many other foreign heads of state.
He is Lu Yaming, the general manager of Shanghai LuboLang Restaurant, who has been in the industry for 32 years and has won the titles of Shanghai Model Worker, Shanghai Craftsman, National Moral Model Nomination Award, Chinese Cooking Master, Shanghai Technical Expert, etc. In 2018, he was rated by the China Cuisine Association as an outstanding contributor to Chinese catering in the 40 years of reform and opening up.
<h3>Craftsman spirit The industry is proficient in diligence</h3>
In 1986, Lu Yaming, who came from a family of chefs, came from Wu, Jiangsu Province, to Shanghai, entered the Lubo Lang Restaurant, and succeeded his father as a Chinese pastry chef. He studied Chinese dim sum technology assiduously, was familiar with the various preparation methods of Shanghai dim sum, and innovated and developed a number of Shanghai dim sum and dim sum operation methods, which won gold medals in national and world cooking competitions. Good at thinking and having the courage to innovate are the biggest characteristics of Lu Yaming, and each new variety is introduced by him and his companions after repeated trials and deliberations. Over the years, Lu Yaming has studied and practiced in depth from the aspects of pastry shape, color, taste, material, production process and enterprise characteristics, market demand, etc., and summarized the five elements of pastry innovation, namely integration, innovative dough, filling to be flavorful, nutritious and healthy, and the shape should be alive, and has made positive efforts to promote the development and innovation of Shanghai dim sum, and the results are remarkable.
In recent years, Lu Yaming has developed 36 high-grade and high-quality innovative dim sums such as crab meat cages, shark fin soup buns, crab yellow eyebrow puff pastry, Yaozhu roasted sale, fragrant shrimp mushroom spring rolls, abalone sydney pear fruit, abalone yuanbao crisp, eggplant crisp, etc. Some of them are improved on the basis of tradition, some are introduced into dim sum, some are combined with Chinese and Western, some are introduced into the compound flavor of dishes, some are used in ancient times, and foreign is used in China.
The ship site began in the Ming Dynasty and was on the verge of being lost, and Lu Yaming began to "rescue" this intangible cultural heritage project from the 1990s. Yellow loquats, green apples, white peaches... Lifelike, realistic in form. The original use of food coloring on the boat point color, but Lu Yaming repeatedly tried, the green color is used spinach juice, the coffee color is cocoa powder, and the golden yellow color is pumpkin juice, which is naturally edible. The condiments used in the boat point - sugar, salt, oil, monosodium glutamate, etc., from the past experience, gross estimation, to the standard, speaking of measurement, with the "dose" table, Lu Yaming's boat point, green nutrition, vivid, to achieve the taste and appreciation of the double enjoyment and satisfaction, he made the boat point is known as "art".
<h3>The state banquet boutique is famous all over the world</h3>
Lu Yaming is the leader of the "Shanghai Chief Technician Innovation Studio" in Lubo Corridor, he and his team inherit the essence of Chinese catering culture, produce exquisite dim sum for entertaining Chinese and foreign VIPs, develop quite distinctive state banquet dim sum, teach dim sum rookies with a future, he is enthusiastic to lead apprentices, and formed the "one strict, two transmission, three gangs and four belts" teaching method, many apprentices have become Shanghai model workers, enterprise technical backbone, and won awards in various technical competitions at home and abroad.
Lu Yaming's dim sum works have received more than 60 groups of foreign heads of state and state guest-level dignitaries, including Queen Elizabeth of the United Kingdom and former PRESIDENT Clinton of the United States, and have been well received. He has also been invited to visit many times to spread Chinese catering culture, and he has been invited to Japan, Germany, Australia, Malaysia, Taiwan and other places to perform his skills, and his exquisite skills have caused a sensation in foreign countries.
During the 2014 Shanghai CICA Conference, General Secretary Xi Jinping's wife Peng Liyuan entertained the wives of some foreign heads of state in Yu Garden, and Lu Yaming designed four dim sums that mean "everything is as expected", forming a "head plate" called "Green Wave Fine Dots to Welcome Guests" and brought them to the table, the four small dim sums are Downwind Leaf, Longevity Peach, Gourd Crisp, and Mini Dumpling. Gourd puff pastry is also known as ruyi crisp, white fat gourd waist wrapped in hawthorn "belt", hoop out of a gourd shape, symbolizing auspicious ruyi, bite a bite of sweet and salty blending, full of fresh; mini rice dumplings should be the upcoming Dragon Boat Festival, in order to respect some national customs, zongzi is made of red bean stuffing sweet dumplings; downwind leaves with crystal shrimp dumplings and ice skin mooncake raw materials - cheng noodles, take fresh spinach extract juice and dough skin, wrapped in peanuts, butter, coconut juice and other fillings, eat non-sticky, layered The filling of the longevity peach is jujube walnut kernels and salted egg yolks, and the bright "carmine" on the shou peach is dyed with the juice of the vegetable that Shanghainese are very familiar with, red rice amaranth, and the shape of the exquisite portrait is very attractive. Four small dim sum, the first two are the signature dim sum of the Green Wave Gallery, the last two are Lu Yaming's innovative products, especially the four dim sum names, the harmonic meaning of "everything is as expected", "smooth sailing", "longevity", "Fulu", the Führer's wife rushed to taste, praised, and this set of dim sum is also known as the "Lady Set Of Dim Sum", a hit, and walked on the Green Wave Corridor table, ordinary people can also taste the "state banquet snacks".
Lu Yaming's innovative dim sum has won many awards, and the "Osmanthus La Cake" and "Three Silk Eyebrow Crisp" produced by him have been identified as Brand Dishes with Chinese Characteristics; "Lian Zhan Package" has been rated as "Shanghai Famous Banquet"; "Madame Set" has won the title of "National Five Diamonds Restaurant Town Famous Dish"; and "Matsutake Vegetarian Vegetable Bag" has won the Chinese Gold Medal Snack.
<h3>Keep pace with the times and create brilliance again</h3>
In 2016, Lu Yaming led his disciple Wang Shijia to develop the ming crisp operation method and launched the operation method, which has unique ingenuity, such as in the choice of flour, from the traditional low gluten powder to low gluten powder plus 20%-30% wheat starch, thereby reducing the gluten component in the low gluten powder, with clear layers, good shape, and more crispy taste. For halal guests, Lu Yaming and his disciples replaced and improved the oil in the traditional dry oil crisp, lard, and fused it with a 1:1 ratio of peanut oil and fixed oil to meet the needs of special guests. When the operation method was declared as the Shanghai Advanced Operation Law for Employees, Lu Yaming took the initiative to give way and proposed to let the apprentices take their names, and finally, the operation method won the Shanghai Municipal Employee Advanced Operation Method Innovation Award.
Eyebrow crisp is the representative work of the green wave gallery, in order to overcome the eyebrow crisp both layered, the shape and can not be scattered of the old difficulties, Lu Yaming visited the predecessors, do experiments, and finally he finally found the use of half of the water starch, half of the low gluten powder, and then mixed with solidified lard, mixed out the secret of the eyebrow crisp embryo, eyebrow crisp finally achieved the "eyebrow clear eye show", became the classic in the heart of the gang.
In addition, Lu Yaming's fish soup dumplings combine the fish soup and dumplings in the dish, so that customers can eat dumplings while tasting the delicious soup, and the traditional dumpling meat filling is improved into a fish filling, enriching the taste. The traditional crab shell yellow has also been improved, crab meat and crab butter are added to the filling heart, and the crab flavor is increased, in addition to the crab-like shape, there is also a crab flavor in the taste, giving the traditional dim sum a new meaning.
Lu Yaming's innovation has also brought good economic benefits. Such as the basic skills of Chinese noodles, generally 1 second to pick 1, he through the improvement of the flour, that is, the improvement of water temperature, grease, changed the nature of gluten, increase the softness of flour, so that the embryo picking 1 second to reach 2.5, greatly shortening the working time, improve the productivity; green wave gallery takeaway department is only 3 square meters, the catering industry generally 1 square per day to generate turnover of 500 yuan, Lu Yaming to the product to benefit, he developed the core product - green wave corridor crab yellow soup bun, the difference is the soup bun marinade with skin jelly, Ham, old hen, hooves and other twelve hours of boiling, the taste is fresh and not greasy, the flavor is unique, the takeaway stalls line up every day, so that the takeaway department 1 square generated a turnover of 6,000 yuan, which is also rare in the national catering industry, green wave gallery turnover, per capita profit in the city's catering industry ranked among the best, which is inseparable from Lu Yaming's grasp of the brand, grasp the quality, and technology to promote efficiency.
In the face of honor, Lu Yaming believes that the spirit of craftsmanship is to insist on doing a good job every day and reflect the extraordinary in the ordinary. In the face of responsibility, Lu Yaming believes that with the times, start the strategy of going out to expand the popularity and reputation of the Green Wave Corridor and enhance the market share.