Jiang Zhiyang is a master of Chinese cooking
Jiang Zhiyang: Resume.
Certificate of Honor. Master of Chinese cooking.
Hong Kong Culinary Association: Member.
Senior Nutritionist.
Chinese celebrity chef. Chinese Chef 巜 Advanced".
In 2005, he joined the work, worked in Zhaofeng Catering, and has been engaged in social catering for nearly 20 years after 2005, and has worked as the head chef of Changshu Dawangzi Restaurant, Huzhou Regent Hotel, Cixi Bosman Hotel, etc., and has served as the head chef of a number of social catering
Self-evaluation: With experience in kitchen management and dish innovation, he is mainly good at Cantonese cuisine, Hangzhou cuisine, Jiangsu, Zhejiang and Shanghai cuisine.
Innovation: fusion cuisine. He has worked in the kitchen of many star-rated hotels and high-end clubs. He is good at learning through learning, learning the strengths of many families, and integrating the essence of major cuisines. Superb cooking skills, advanced awareness, able to independently develop new dishes, rich kitchen work experience, high-grade hotel kitchen operation and management level.
Strictly control cost accounting, and have strong organization, management, communication, coordination, and judgment skills.
Always maintain high standards and strict requirements for work, and be conscientious.
In addition, long-term persistence in learning, hard work, continuous improvement, at the same time strict requirements on themselves, improve their own quality:
Master Jiang Zhiyang.
Dishes. Oil-soaked private Dalian abalone.
Ingredients: 8 Dalian abalone, 8 pieces.
Ingredients: 8 hollow potato balls.
Box of Oreo cookie crumbles.
1.Wash the abalone, press in a pressure cooker with shell for 3 minutes, then remove the abalone meat and set aside.
2.Secret Soup:
A bottle of sweet wine.
Lee Kum Kee God of Wealth is a fuel guzzler.
Sugar. Cinnamon bark, tangerine peel, cardamom.
Stock. Cooked peanut oil.
Chicken powder. Mix the soup and add the abalone meat, soak for 30 minutes, remove from the pot and serve.