Yangcheng Evening News all-media reporter Zhou Cong
At the beginning of the 4th Guangdong-Hong Kong-Macao Greater Bay Area Cantonese Cuisine Master Skills Competition, the Chinese Cooking (Cantonese Cuisine) Celebrity Chef Group can be said to be one of the most competitive groups. 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 won the first prize with four dishes, "One Fish and Two Flavors", "Auspicious Gourd", "Dried Fried Niuhe" and "Fragrant Drunken Meat", which overwhelmed other Cantonese chefs to win the championship in one fell swoop and became the bay area chef king of this group.
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 the current guangzhou restaurant chef practicing and thinking, is his daily homework.
When I first entered the Guangzhou restaurant, Ning Mingwen actually did some dirty and tired work first, such as helping the master to clean up the hygiene on the pot and stove. Then there is the opportunity to cut things and wash things.
Later, I slowly understood the raw materials used in the kitchen, recognized the texture and standard, and then knew the ingredients through texture and standards, knew the freshness of the ingredients, or its use, and then went to do the lotus, that is, to see the master stir-frying.
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 comprehended it and showed it to the master, the master was satisfied. We can be masters. Ning Mingwen 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 thing is an experience, and there is also an experience, because being a chef itself is an accumulation of life, and the deeper the accumulation, the deeper the knowledge.
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 be successful in life.
Edit: Mu Qing
Source: Golden Sheep Network