source: Qilu Evening News reporter in Yue Intern Zhao Xiaotong co operation: Ji'nan calendar Department of the Cultural Bureau
< br / > Yan satellite in elaborate cooking dishes. This reporter Yu Yue photo
South sweet North salty, East spicy acid, reflect the Chinese population flavor of miscellaneous. As the top of the eight cuisines, Shandong cuisine does not know how many delicious gluten dishes have been satisfied. Yan satellite is a chef from Shandong cuisine. He grew up in Shandong Province and grew up in Shandong cuisine. Now he teaches Lu cuisine. For twenty or thirty years, Yan and Lu have never been separated.
teacher from his father's 18 year old school to do Shandong food
10 o'clock in the morning, Yan satellite came to the store. He changed his work clothes and went into the kitchen. He was ready to cut the lettuce with his own hands. The lettuce was washed and peeled. The smooth surface was lying on a clean vegetable plate. Yan satellite picked up the knife, cut the film first, and cut the silk. There is no more than one minute left by the knife, and only a neat row of lettuce is left on the board. "
" the old words said, the teacher of Shandong cuisine, "cut the shreds and stir fry the saute juice", is because the cutting silk and the stir fry juice are the most difficult, the most can see the Kung Fu and the technology, cut the shreds to test the knife, the thick and uniform, slightly cut out to be able to see, the obvious, not like the cutting other can hide the ugly; stir fry juice, one do not keep the spirit of the moment, instant, instant, instant, instant, instant, instant, instant, instant, instant Then the juice is wasted and the material is wasted. Yan Weixing said.
in fact, Yan's father, Yan Jingxiang, is the leader of Shandong's Shandong cuisine and has the title of "Chinese famous chef". From the beginning of the 18 year old school of Shandong cuisine, each time Yan satellite saw a guest at home, the guest's praise made him envied his father's exquisite craftsmanship, and had a great interest in carving, flower spelling and other knife techniques.
"carvings and splendings are popular dishes at that time, a good mat, or a high standard banquet, with a large flower plate in the middle, with the carving and splicing of the food, both good and delicious, and using different tools to deal with the material." Yan Weixing recalls.
now, Yan's knife job is already superb, not only can he cut vegetables, but also blindfold his eyes.
teaching apprentice to leave behind the apprentices to examine the character of
for the inheritance of Shandong cuisine, Yan satellite said: "the apprentices are responsible for themselves, but also to the apprentice, before the apprentice is to be inspected, and after the apprentice is passed on."
Yan satellite to the apprenticeship for a period of time, to determine whether or not to accept, people, savvy are the elements of whether the apprenticeship, "good understanding of the two or three years, bad ten years and eight years is not good." Once the apprentice, Yan satellite will teach the art of Shandong cuisine, twenty or thirty years of time, whether to cook or to the believers, he is in the cooking line, with his own action to love, stick to and inherit the Shandong cuisine.