In 1957, when receiving foreign guests from the Soviet Union, he was deeply moved by a bowl of winter melon soup and asked for another bowl. Who is this chef?
It is worth mentioning that in 1941, ** put forward the slogan of "do it yourself, have enough food and clothing", and sent ** to Nanniwan to carry out a large-scale production campaign.
Nanniwan was once a wasteland, but under the leadership of the Red Army soldiers, it was turned into fertile land in less than three years and a bumper harvest was achieved.
In 1943, ** went to Nanniwan to inspect and spoke highly of the local production results.
At lunch, **'s attitude changed, and he asked why meat dishes were prepared, and expressed concern about whether soldiers often had meat.
**Expressed concern about chicken**: "What's going on with these chickens?".* immediately explained: "Chairman, rest assured, this is the daily diet of the soldiers.
The conditions in Nanniwan are quite good, the soldiers work tirelessly on weekdays, and of course we can't let them starve.
Although it is not available every day, everyone can enjoy the meat every two days, and the chicken is not fresh!* Relieved, he continued to eat.
After the meal, **specially asked people to collect the remaining chicken bones,** for unknown reasons.
**Explained: "These chicken bones can still be stewed in soup, the aroma is still there, and you can enjoy another meal!."* I took the initiative to ask for a bowl of soup at the state banquet, which shows how delicious this soup is.
On the other hand, in terms of culinary skills, the head chef of the state banquet, Kang Hui, is a master of Cantonese cuisine with exquisite craftsmanship.
Kang Hui learned to cook Cantonese cuisine from his father from a young age, and later Xi learned the art of Cantonese cooking in Shanghai, where his master was so impressed by his talent that he passed on decades of culinary experience.
Kang Hui cherishes this opportunity, and when the master gives a demonstration, he always pays attention to the observation, and then repeats it in his mind until he is sure that he can remember every detail. Therefore, he is more accurate than others in practice.
Under the careful guidance of the master, the young chef Kang Hui continued to practice hard and Xi, and finally caught up with the master's decades of craftsmanship. The chef thought he had nothing to teach and suggested that he learn Xi different cuisines elsewhere.
Kang Hui followed his master's advice and went to Shanghai to learn famous dishes such as Xi Sichuan cuisine and Huaiyang cuisine, and gradually emerged in Shanghai.
After tasting Kang Hui's dishes, the mayor of Shanghai, General **, was amazed by his cooking skills and invited him to Beijing to serve for the state banquet. Kang Hui successfully passed the assessment and became the chef of the state banquet of the Beijing Hotel, which was very honorable.
In 1957, he faced an important challenge by preparing a banquet for a visiting Soviet military strategist, Voroshilov. Although Kang Hui is young, he has been recognized by the leaders during his work in Beijing Hotel.
He was not only responsible for the daily diet of the leaders, but also was appreciated by Ms. Soong Ching Ling for his authentic Cantonese cuisine skills.
Kang Hui had already had his original intention for this state banquet, he was keen on cooking Chinese food, but he was also faced with the problem of how to satisfy the tastes of Soviet guests and show the beauty of Chinese food.
After careful consideration, Kang Hui decided to use explosives, which are generally favored by China and the West, as a breakthrough.
He uses Chinese cooking techniques to cook fried chicken, which is common in the West, marinated with spices and then fried, so that the fried chicken retains both Western flavor and texture, but also full of Chinese style.
Sure enough, when Voroshilov saw this dish at the banquet, he tasted it for the first time, but as soon as he entered it, he was conquered by an unprecedented fresh aroma.
After eating, he happily said to ***, "I have never tasted such delicious fried chicken, please salute the chef on my behalf!."* smiled and nodded, then picked up a bowl of winter melon soup and began to taste.
Although this bowl of soup looks ordinary, but after tasting it, it shows a rich and diverse layered taste, even ***, who has always restrained his diet, feels that the aftertaste is endless, and it is difficult to control the demand to pour another bowl.
Kang Hui in the kitchen was overjoyed when he learned that *** asked to pour the soup again, which was the highest affirmation of his cooking skills, which made him feel refreshed when he was already exhausted. Epilogue.
Kang Hui may be similar to other chefs in terms of cooking skills, but with his innovative spirit, he became the chef of the state banquet.
He has won unanimous praise from foreign friends and leaders in food innovation, which fully demonstrates the importance of innovation.