Won the famous chef group "Chef King", Guangzhou restaurant chef Chang Ning inscription: the works are close to the market, in line with the taste of the neighborhood

Text/Photo Yangcheng Evening News all-media reporter Zhou Cong

On November 2nd, the 4th Guangdong-Hong Kong-Macao Greater Bay Area "Cantonese Cuisine Master" Skill Competition and Cantonese Cuisine Industry Cultural Exchange Activity opened in Shantou. A total of 135 culinary masters from 21 prefecture-level cities in Guangdong and Hong Kong and Macao gathered in Shantou to compete on the same stage.

In the competition, the Chinese cooking (Cantonese cuisine) celebrity chef group can be said to be one of the most competitive categories. Not only are there many Cantonese chefs participating in the competition, but they also face challenges from Cantonese chefs from Hong Kong and Macao. Cantonese chef Ning Inscription with four dishes of "one fish and two flavors", "auspicious gourd", "dry fried beef river" and "fragrant drunken meat", pushed other Cantonese chefs to win the championship in one fell swoop, becoming the bay area chef king of this group.

He has been in charge of the kitchen for more than 16 years, starting from dirty work and tired work

Ning Mingwen, 38 years old, is the head chef from a restaurant in Guangzhou and has been in charge of the kitchen for more than 16 years. Speaking of his own experience, he laughed and said that he tried to enter the industry just for life, but he did not expect to slowly fall in love with the industry later.

Since 2005, Ning Mingwen has been cooking Cantonese cuisine at a restaurant in Guangzhou. From the very beginning of his miscellaneous studies in the kitchen to now becoming the head chef of a restaurant in Guangzhou, practicing and thinking is his daily homework.

When I first entered the Guangzhou restaurant, Ning Inscription also started from some dirty and tiring work, such as helping the master clean up the hygiene on the pot and stove, and later had the opportunity to cut things and wash things.

In the process, he began to slowly understand the raw materials used in the kitchen, understand the texture and standard, and then understand the ingredients through texture and standards, and know the freshness or use of the ingredients before going to do "playing lotus", that is, watching the master stir-fry.

After two years of apprenticeship, Ning Inscription finally ushered in the opportunity to get on the pot. "This means that the master has a crush on you, and from this time the master will officially start teaching you to stir-fry."

How to form the dish, how to grasp the heat? "Sometimes the master's words are explained, and we need a lot of repeated practice to understand. When we understand it and show it to the master, the master is satisfied, and we can become the master. Ning Inscription recalled that this was the most bitter time, but also the happiest time. Every day after work, he had to stay in the kitchen to practice.

Speaking of the experience of learning to cook, Ning Mingwen believes that as long as learning things is not afraid of tiredness and dirty, there is nothing difficult and difficult to learn in the kitchen. In the process of doing kitchen work, the most important one is experience, and there is also experience, because being a chef itself is an accumulation of life, and the deeper the accumulation, the deeper the knowledge.

"Simple things are done seriously, serious things are repeated"

For this competition, Ning Inscription seems to have returned to the days when he was learning to cook. Every day after work, I continue to stay in the kitchen to study how to grasp the heat and make the fried Cow River golden in color and fragrant.

In Ning Mingwen's view, "Simple things are done seriously, serious things are repeated, this is a business format." "Through repeated attempts, each dish is given to the master to taste, and the craftsmanship is constantly improved, and gradually master the best heat of stir-fried pho."

Speaking of the secret of winning, Ning Mingwen believes that the biggest feature of his works is "close to the market and in line with the tastes of the public neighborhoods". In his view, whether a dish is outstanding or not, not only needs to take into account the color, aroma, taste, shape, etc., but also needs to be recognized by the public diners. Only when it is close to the market and loved by the people, can this dish have vitality and success. (For more news, please pay attention to Yangcheng Pie pai.ycwb.com)

Source | Yangcheng Evening News Yangcheng Pie

Editor-in-charge | Wu Flaw