The personal chef Yu Cun: 11 years of dedication, the story of a legendary Sichuan cuisine master.
** once said: "Serve the people", and beside him, there is a Sichuan cuisine master who silently pays for the chairman - Yu Cun. This chef, who was born in Zunhua County, Hebei Province, has become a bright spot in Zhongnanhai with his superb cooking skills and loyal service.
Chef Chef Boundless Cooking Skills Inherit the essence and become the Chairman's Personal Chef.
Yu Cun, born in 1936, began working in the Beijing Hotel in 1954. He cooked for Chiang Kai-shek before the liberation, and after the liberation, he was taught by Luo Guorong, Fan Junkang, and Wang Lan. Through years of hard work, Yu Cun has mastered the essence of Sichuan cuisine and Huaiyangsan, and has also won the true heritage of Cantonese cuisine and Shandong cuisine.
In 1965, Yu Cun was transferred to Zhongnanhai as the first person in charge after layers of review. When he first arrived in Zhongnanhai, he was afraid that he would not be able to cook well, but *** gave him enough trust. ** There is no regular eating, Yu Cun began his service career in Zhongnanhai by finding out the chairman's dietary rules.
At the ordinary table with the chairman, spicy beef became the chairman's favorite.
**The table is very ordinary, with all kinds of ingredients. Once, ** accidentally dropped a grain of rice on the table, Yu Cun reminded the chairman of hygiene, but the chairman thought that it was shameful to waste a grain of food. This ordinary *** is deeply loved by Yu Cun.
Yu Cun designed several dishes that he particularly liked according to the chairman's taste, including the chairman's favorite spicy beef. By stewing rotten beef, topped with spicy sauce and seasoned with chili and dried peppercorns, he succeeded in making a dish that the chairman praised.
Potato cakes: Yu Cun's heartfelt work has become one of the chairman's frequent eats.
In addition to the spicy beef, Yu Cun also designed roasted fish and fried potato cakes for the chairman. As for the grilled fish, the chairman asked for it to be roasted with water, believing that the fish would have a strong flavor and fresh meat. The fried potato cake is Yu Cun's ingenious response to the chairman's preference for coarse grains, and has become one of the chairman's common foods.
Prince Sihanouk": Yu Cun's legendary imperial chef who won the trust of the chairman.
Yu Cun became the "Prince Sihanouk" next to the chairman, not only because he looked like Prince Sihanouk of Cambodia, but also because he could solve problems for the chairman and won the trust of the chairman. When the chairman was swimming in the Yangtze River, Yu Cun accompanied him, and an accident made the chairman feel embarrassed, but it was resolved into a joke, which made everyone laugh.
The end of the legend: Yu Cun, the final chapter of the chairman's personal kitchen.
After his death in 1976, Yu Cun held a wake-up for three days and three nights for the chairman. After leaving Zhongnanhai, he returned to the Beijing Hotel, where he worked tirelessly, despite not being in good health. Yu Cun became a professor of nutrition at the University of Science and Technology of China, a pioneer in becoming a university professor for Chinese chefs.
In 1990, the former Nixon of the United States visited China, Yang Shangkun held a banquet to entertain him, and Yu Cun was invited to serve as the chef and cooked a table of good dishes for Nixon, which was highly praised by Nixon. However, not long after, Yu Cun died of illness at the age of 54.
**Private Imperial Chef: The legend of Sichuan cuisine survives, and the inheritor of a lifetime of serving the people.
Yu Cun's life, from a small chef to the "imperial chef" around him, has become a legend of Sichuan cuisine. His story tells the story of a chef's dedication to good food and selfless dedication to ***. Yu Cun's legendary life will forever shine in the long history of Chinese cuisine.
Yu Cun's story is a touching and intriguing story, he is not only an outstanding master of Sichuan cuisine, but also a personal chef by his side, with his exquisite skills and loyal service, he has become a legend in the history of Chinese cuisine.
First of all, Yu Cun's persistence and dedication are admirable. He served by ***'s side for 11 years, during which he had no complaints and conscientiously prepared every meal for the chairman. His professionalism makes people sigh that for a master of Sichuan cuisine, to be able to dedicate himself to such an important position for a long time requires not only excellent cooking skills, but also great love and selfless dedication to work.
Secondly, Yu Cun's culinary attainments are breathtaking. He is not only proficient in the cooking skills of Sichuan cuisine and Huaiyangsan, but also has a true heritage of Cantonese cuisine and Shandong cuisine. Through his precise understanding of the chairman's tastes, he designed many dishes that the chairman particularly loved, such as spicy beef and fried potato cakes. These dishes not only satisfy the chairman's appetite, but also demonstrate his outstanding innovation and culinary skills.
The tacit understanding and interaction between Yu Cun and *** is also a highlight of the story. **The simplicity and unfussiness of the food are impressive, and Yu Cun is able to prepare each dish for the chairman in detail according to the chairman's dietary rules and tastes. The chairman once called him "Prince Sihanouk", a nickname that was not only a joke about his appearance, but also a compliment to his efforts to solve problems and win the trust of the chairman.
However, Yu Cun's story is also full of poignancy. After his death, he held a vigil for the chairman for three days and three nights, and his deep affection and reluctance were touching. When he was first transferred to Zhongnanhai, he had the idea of leaving, and felt that cooking for the chairman was too simple. But with the contact with the President, he developed a deep relationship with the President, so he stayed with the Chairman and served him.
Finally, Yu Cun's story is not only a gastronomic legend, but also a microcosm of modern Chinese history and people. Through his life, we can get a glimpse of the style of the times, and feel the dedication of the people of that era to the country and the people.
Overall, Yu Cun's story is a biography that is representative of Sichuan cuisine, his loyal service to the chairman, and the social landscape of that era. His life has created a gastronomic legend and left us with deep memories of that era.
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