One put, one point, one grip, one turn, one tight, one brush, a beautiful sushi is made. The boring process, under Huang Yanwei's technique, makes the audience in front of the case feel like enjoying a performance. And such a seemingly simple action, Huang Yanwei has been repeating it for 14 years.
Watch this issue of "Extraordinary Craftsman" - "Laughter and Food".
Broadcast unit
Shanghai Laughing Fish Catering***
Column. Extraordinary Craftsman".
Broadcast time. 2024-02-18day
2024-02-19day
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Concentrate on polishing
In today's fiercely competitive Shanghai in the Japanese food industry, Huang Yanwei simplified the complex, after 8 months of painstaking polishing, adhering to the brand foundation of "the truth of food, the truth of taste", Xiaoyu's hidden sushi was quietly opened.
The distance between the sushi chef and the diners is so close at hand, while capturing the taste buds of the diners, the atmosphere created by the chef will affect the mood of the diners, so that diners can get rid of the fatigue of the day, forget the troubles of the past, and enjoy the food, which has always been Huang Yanwei's pursuit.
Superior quality
The rough and casual texture of the soil is imprinted with the rustic nostalgia of a wanderer. The core of sushi lies in rice, and for the choice of rice, Huang Yanwei broke the convention, adopted the impression of "made in Japan", and personally went to his hometown Jilin to plant rice in cooperation with the Academy of Agricultural Sciences, impressing diners with the most rustic taste.
Seedlings, seedlings throwing, harvesting, grinding, bagging. After the most vital rice is sent to Xiaoyu, it is carefully washed and cooked, and the method of washing the rice and the time of cooking the rice have their own unique techniques. If the chef wants to stand in front of the stage of culinary art, he has to go through several spring and autumn seasons, starting from washing rice and sharpening knives.