On March 23, Ni Shurong, an old man from Zigong, Sichuan, celebrated his 100th birthday, and in addition to his relatives, there were more than 200 Zigong chefs, including many Zigong salt chefs. At the banquet, everyone honored the old man as "Master".
Why is it called "Master"? Originally, Ni Shurong's husband Ni Shuzhang was a famous chef of the Zigong generation, who was praised by the Zigong chef community as a taidou-level figure and recognized as a "master".
The 100-year birthday banquet of the widow of a generation of famous chefs is a major event in the Zigong cuisine industry, and it has also aroused the curiosity of many local citizens in Zigong, what dishes will there be in this birthday banquet? And what ideas will there be? In fact, this birthday feast has been prepared since the Spring Festival. On the day of the birthday banquet, Red Star News reporters rushed to the scene to reveal the secret for you...
scene:
Full of children and grandchildren Hundreds of Zigong chefs Qi Heshou
On March 23, the centenarian banquet of the elderly Ni Shurong was held at a large hotel in Zigong, and the birthday ceremony began at 12 noon on time. According to the arrangement, the ceremony is mainly divided into three birthday worship sessions: children, grandchildren, apprentices and grandchildren, followed by cake cutting and group photos. During the ceremony, the elderly Ni Shurong always smiled and raised his hands from time to time to applaud with everyone.
↑ Disciples and disciples pay homage to centenarians
Ni Yukun, the sixth daughter of the old man, introduced that the secret of her mother's longevity is very simple, one is to be optimistic and cheerful, not angry and not complaining, and the other is to eat lightly and exercise more.
Sun Zhengwei, an apprentice who participated in the preparation of the birthday banquet, said that the birthday banquet is expected to have more than 50 tables, of which 25 guests are Zigong cuisine people, and they are all volunteers to come to wish the elderly a happy birthday.
Revelation:
The whole feast is prepared for two months Ordinary ingredients to "cook" famous dishes
"This birthday party is not as good as others, and I am worried that I will not be able to do it well and cause jokes among my peers." Yang Bin, the chef of the birthday banquet and has been working as a chef for 24 years, said: "The pressure is a bit big."
If you talk about generations, Yang Bin ranks last in the disciples. He introduced that the birthday banquet has been prepared since the Spring Festival, and it is expected that there will be 50 to 60 tables. According to the arrangement of the teachers, the dishes of this birthday banquet should not only be full of color and fragrance, but also reflect the dishes of "Shi Gong" (Ni Shuzhang). Therefore, the 20 dishes of the whole feast have been screened and debugged four or five times, which lasted for nearly 2 months.
↑ Hongyun Wufu rabbit (tea tree mushroom mixed with rabbit silk)
First of all, the whole feast consists of 20 dishes, 6 cold, 11 hot, 2 dim sum and 1 fruit. In order to highlight the centenarian feast, it was named "Furu East Sea Feast", and also gave each dish a festive name, such as Songhe Yannian, Fuxing Gaozhao, and the Four Seas Celebration.
Secondly, all the ingredients are ordinary ingredients, there is no mountain rare game, and there is no worldly quality. "The dishes are exquisite in their collocation, and it is required to achieve a reasonable combination of traditional dishes and modern dishes as much as possible." Yang Bin introduced that the traditional dish mentioned here is the dish of Shigong Ni Shuzhang, which can also be called the traditional dish of Zigong.
↑Mixed with sake three-flavor fight
↑ Descendants mando (pea hot skin rabbit)
Yang Bin said that one dish is called "Four Seas and One Celebration", that is, burning assortment. Modern yakitori is basically made with broth, added with chestnut belly, sea cucumber, squid, vegetables, quail eggs, meatballs and other ingredients. The traditional roasted assortment requires the use of cuttlefish to start the soup four or five days in advance, and then add chestnut belly, sea cucumber, squid, magnolia slices, green shoots, carrots, etc., a total of 10 kinds, but there are no quail eggs and meatballs.
↑ Traditional Cooking of the Four Seas (Assorted Assorted)
A traditional assortment dish, like cooking "Buddha Jumping off the Wall", is very labor-intensive, but the umami taste is bound to be very different.
In addition to the traditional dish of roasted assortment, there are also Shengshi Longteng (garlic stewed earth eel), auspicious Ruyi (Beijing sauce buns), natural one-pin fresh (spicy chicken) and other dishes created by ni Shuzhang in the 1990s and widely acclaimed.
↑Yang Bin cooking dish Qi Mei Shuang Shou (double flavor shrimp)
↑Tong cuisine natural one-pin fresh (spicy chicken)
legend:
Recognized as "ShiGong" disciples and disciples account for half of Zigong's catering
Zhang Bin, a veteran of the catering and gastronomy industry in Zigong City, Sichuan Province, introduced that in the Zigong catering industry, Ni Shurong's husband Ni Shuzhang is recognized as a "master", and if he is counted by generation, Zhang Bin ranks among the apprentices and grandchildren.
↑ Ni Shuzhang and Ni Shurong took a group photo
Zhang Bin said that Ni Shuzhang is one of the founders of "Shujiangchun", and most of the apprentices he has trained are currently active in the Zigong catering industry, which can occupy half of the Zigong catering industry. In addition to being caterers, they have also made many contributions to inheriting the Zigong dining culture and promoting the Yanbang cuisine.
"Shi Gong was optimistic, kind and kind before his death, and his wife Ni Shurong was the same, respected and loved." Zhang Bin said frankly that hundreds of Zigong kitchen people took the initiative to congratulate the elderly Ni Shurong on her centenary birthday, which can see the status and character of the two elderly people in the Zigong kitchen industry, and can also reflect the cultural inheritance of the Zigong catering industry.
Celebrity chefs have a >>>> of the past
I went to Beijing to cook, and at the age of 80, I can still lift the pot on the stove
Ni Shuzhang's apprentice Yu Changming introduced that the teacher was born in 1915, and came to Zigong Badian Street in 1932 to worship the famous chef Jin Longhai as a teacher, and the two of them founded the "Shujiang Chun" restaurant in 1934, and "Lu Mingchun", "Min Jiang Chun" and "Jingu Chun" were respected as the "Four Great Spring Restaurants" that were famous at that time.
In 1951, Ni Shuzhang entered the factory food group to work. In 1958, Ni Shuzhang was selected to work in the Sichuan Hotel in Beijing for 10 years. During his work in Beijing, many Chinese and foreign guests praised his dishes. In 1968, Ni Shuzhang returned to Zigong and entered the factory food group. Because of the exquisite cooking skills, the unit has opened a number of training courses, and asked Ni Shuzhang to train chef trainees.
Because of his love for the kitchen, the elderly Ni Shuzhang is still unwilling to rest after retirement, and has served as a chef in the canteen of many units. In 1989, Yu Changming asked his master to "go out of the mountain" and rebuild the "Shujiang Spring". Ni Shuzhang, who is nearly 80 years old, readily agreed, not only often carrying the pot on the stove, enthusiastically guiding his apprentices, but also creating famous dishes such as Beijing sauce buns, a pint of duck, and seafood assortment that are popular in Zigong.
Yu Changming said that in order to maintain a sensitive sense of taste, the teacher never touched tobacco and alcohol, and usually ate lightly.
Ni Shurong and her husband have 6 daughters, "This mother's centenarian birthday banquet is all handled by my father's apprentices and grandchildren, which saves us a lot of thought." The sixth daughter, Ni Yukun, told Red Star News that perhaps because she was all daughters, her father felt that being a chef was too hard for girls, so no one was engaged in the catering industry. Only two of the grandchildren have been involved in catering.
Huang Yunle, the 57-year-old grandson of Ni Shuzhang, opened a restaurant in the early years, but before that he basically did not stir-fry, let alone run a restaurant. He said that because he knew that his grandfather was a chef, in order to learn to stir-fry, he rummaged through the boxes and cabinets to find a recipe left by his grandfather, and then taught himself according to the recipe, which had a bit of craftsmanship and could cope with the operation of the restaurant. Later, Huang Yunle ran the restaurant for 15 years, and it was not until last year that he officially retired.
In 2009, Ni Shuzhang, a generation of Zigong celebrity chefs, died at the age of 94. According to incomplete statistics, there are more than a thousand disciples and grandchildren who have been taught the art of cooking by him.
Red Star News reporter Yuan Wei photo report
Edited by Gong Rui