When it comes to Green Wave Lounge in Shanghai, everyone knows it. Eyebrow crispy, date paste crispy , osmanthus cake , crab noodles Xiaolong , gourd crispy ... The "Lotus Rhyme" set and "Green Wave" set points developed by the Deputy General Manager and Head of Chef of the Green Bolang Restaurant of Yuyuan Mall, Wang Shijia and "Wang Shijia Chinese Dim Sum Innovation Studio" have brought the same style of the state banquet to the people's dining table.
At 2 pm in early autumn, the green wave corridor lobby beside Jiuqu Bridge in Yuyuan was filled with customers. A pot of green tea was accompanied by five or six exquisite snacks. While savoring the taste of the old-fashioned afternoon tea set, the scenery of the lake pavilion in the Jiuqu Bridge outside the window was seen.
Wang Shijia was admitted as the first female apprentice of Green Bou Lobby at the age of 19 and has been dim sum for 28 years. At the age of 20, he won the gold medal in the World Cooking Competition; at the age of 39, he was named a Shanghai model worker; and successfully completed important foreign affairs reception tasks such as the Shanghai Asia Information Summit and the CIIE many times. From an apprentice, I have been working hard to grow into a senior Chinese pastry technician and a representative of the 12th Party Congress of the Communist Party of China. "As a front-line representative of the catering industry, I have the honor to experience the inheritance and development of time-honored brands and witness the transformation of Shanghai in the past ten years." Wang Shijia said.
Extreme snacks spread Chinese flavor
Opened in 1979, Green Bolang is an old restaurant in Shanghai, which gives Wang Shijia a lot of opportunities to receive guests at home and abroad. From July 1997, Wang Shijia followed his master, Master Lu Yaming, to receive the then-US President Clinton with innovative specialty spots such as osmanthus ramen and date paste. During the 2014 Asia Information Summit, he presented the "maid set points" to the wives of the heads of state. "Every innovation is a breakthrough for oneself and an inheritance and innovation for the Chinese taste."
During the 2014 Shanghai Asia Information Summit, the wives of many heads of state came to Shanghai, and the Green Bolang was invited to receive it. "During the production process, I prefer to integrate Chinese culture into the snacks, and introduce the meaning while guests taste the snacks, helping them feel the charm of Chinese traditional culture. For example, the mini rice dumplings we made have 13 lines, which just correspond to the strokes of the Chinese character "Fu"; for example, the gourd crisps we made have the meaning of "Fu Lu"." Wang Shijia said that there are many similar examples, but the Chinese charm that never leaves the essence, which combines Chinese culture, Jiangnan flavors and the characteristics of the Green Bolang.
In November 2018, at the first CIIE welcome dinner, Wang Shijia assisted his master Lu Yaming to lead the team to design a "lover rhyme dot" that highlights the charm of Jiangnan.
At the welcome dinner of the first CIIE, Lu Yaming led the team to produce "Lotus Rhyme Points" on the spot. From left: She Chunlin, Wang Shijia, Lu Yaming, Ma Zhilin, Feng Yuqi.
"'Lotus Rhyme Slap Points' is an overall composition, which actually contains two different desserts. One dish of pastry and the other steamed glutinous rice dots complement each other. Although the plains are different, they are all shaped desserts." Wang Shijia said that at the dinner that day, our group of five were led by our master Lu Yaming and worked together to complete the on-site production of these two desserts. The lotus root has a realistic shape, and each entrance has a different taste, which can be said to be "one taste, one surprise at a bite."
At the welcome dinner of the first CIIE, Wang Shijia led the team to produce "Lotus Rhyme Points".
In order to make the shape of the carp dumplings look like "koi", Wang Shijia said: "Born fish dumplings can be said to test the art skills of dim sum chefs. The proportion of the fish body should be just right, and careful consideration is necessary." Carp dumplings should pay attention to "beautiful and delicious", so the filling should be sufficient. Each carp dumpling is accurately presented with a "golden ratio" of 12 grams of dough and 10 grams of filling. "Lotus rhyme and dots" won praise from VIPs.
2019 During the 2nd CIIE , under the leadership of his master Lu Yaming, Wang Shijia led the team to carefully design and launch the "Green Wave Points", which consists of jade walnuts, pictographic persimmon fruits, mini longevity peaches, fashionable bag-carrying crisps, etc. When Wang Shijia and others designed the dot set, they gave each snack different beautiful connotations: jade walnuts represent harmony and beauty, persimmon fruits symbolize everything going well, longevity peaches wish you good health, and the fashionable design of carrying bags is even more ingenious.At that time, French President Macron made a special trip to Shanghai to attend the opening ceremony of the CIIE. The master proposed whether a pastry could be used to show the precious and lasting friendship between China and France. Finally, the team chose a snack that looked like a lady’s handbag. It was not only a symbol of the fashion exhibits of the CIIE, but also implied that France is the fashion capital. The four pastries are unique and full of profound meaning, exquisite and delicate, and have excellent color and taste, which means that the CIIE can gather excellent exhibits and bear fruit. This set of points was particularly impressive during the meal and won unanimous praise from politicians from all over the world.
State banquet set point writing to restaurant menu
After the reception task was completed, Green Bolang wrote "Madam Set point" into the restaurant menu, hoping to give more citizens and tourists the opportunity to taste this set of special snacks. However, due to the complex production process, the "Madam's Site Set" is available in limited quantities and is basically sold out every day.
The CIIE dinner set-up - "Lotus Rhyme" developed in 2018 was officially launched on the menu of the Green Wave Gallery shortly after the reception.
's "Lotus Rhyme Set-up" for the public still maintains the high level of the CIIE dinner, which is fully handmade, affordable, and the order rate of customers is very high. Since the "loud rhyme dot fitting" process is also relatively complex, in order not to lose its level, Green Wave Lounge adopts the method of booking.
elegant and graceful Shanghai style new Chinese style , showing the brand image of Green Wa Lounge.
"Special snacks, crab flour eyebrows and pepper and salt gourd crispy are both very good." "The afternoon tea set meal that I made reservation in advance is really delicious." "The dessert in Green Bolang loves osmanthus cake and crab noodles. "The guests are already full of guests at 11 o'clock, and today I came for various snacks such as bag-carrying crispy." "The dessert in Green Bolang is really exquisite, worthy of being a state banquet-level restaurant. The mini rice dumplings in the 'Madam Set Spot' are made of red bean stuffing, longevity peach has a salted egg yolk flavor, and the tailwind leaves are made of coconut shredded taste, and the gourd crispy is inwardly cashew salty flavor; Green Bolang suits, the favorite is bag-carrying crispy crispy, full of crab flour filling, which is refreshing aftertaste!"... Customers on Dianping commented.
After a new round of renovation in September 2019, Green Wave Lounge has become more fashionable and younger.
In Wang Shijia's view, customers come to time-honored brands to make culture, just to see every dim sum in the Green Wai corridor hides stories behind; however, each dim sum contains the exquisite conception and craftsman spirit of the team's dim sum master.
"For example, the date paste in Green Bolang is a very authentic and traditional snack. Each time it is made, it has to be cooked for five or six hours, artificially peeled and cored for two hours, and no slight flour is used throughout the process." Wang Shijia said: Many people asked, why not use machines? In my opinion, the best thing must come from handicrafts, because craftsmanship and ingenuity are irreplaceable. No matter how perfect a machine is, it cannot guarantee 100% cleanliness. Just like the jujube paste, even a little bit of the jujube pit left, it will affect the taste of the snacks. I think this is our persistence as dim sum chefs.
"For ten years, with the continuous improvement of production technology, the desserts in Green Wai Lounge have become more refined; as a variety of foreign affairs reception sets are brought to the customer's dining table, there are more sets of sets; there are more snacks in the shape of swan swan crisp , flower mushroom shaped char siu buns, gourd crisps, etc. are popular; with the diversification of ingredients, there are more forms of desserts, such as using a nine-cup grid to load them." Wang Shijia said.
injects new strength into the sustainable development of time-honored brands
In 2017, Wang Shijia Chinese Dim Sum Innovation Studio was established. A studio of 10 people has formed 4 pairs of masters and apprentices, including Lu Yaming, general manager of Green Bolang of Shanghai Craftsman, as well as Feng Yuqi, gold medalist of the World Cooking Tournament dim sum event, and Ma Zhilin, gold medalist of the World Cooking Tournament dim sum event. Their average age is 30 years old, and senior Chinese pastry technicians account for 62%, and the studio implements a mentor system. At the end of 2019, the studio named after Wang Shijia was rated as a municipal model worker innovation studio.
In order to solve the defect of the arbitrary nature of traditional Chinese dim sum production technology, Wang Shijia led the team to write lesson plans such as "12 specialty dim sum raw materials recipes", "7 key steps for operation of pastry dim sum", and "9 key steps for operation of water-mixed dough ".
Wang Shijia led the team to develop more than 20 innovative and special snacks, among which crab noodles and gourd pastry were recognized as "Shanghai Famous Spots" by the Shanghai Catering Industry Association; she summarized the "Wang Shijia Ming Pastry Operation Method" and won the Employee Advanced Operation Method Innovation Award.
As the winner of China Golden Chef, Wang Shijia always regards cultivating new people as his responsibility. She summarized and proposed the teaching method of "one strict, two transmissions, three assistances, and four guidance", and found seven "one" teaching steps, namely "formulating a goal management book for apprenticeship, guiding the signing of a master-apprentice agreement, master formulating a teaching plan, giving a notebook to the apprentice, organizing a teaching technology exchange and display, conducting a mid-way inspection, and writing a summary of the apprentice's comparison with the goal management" and so on. Wang Shijia compiled textbooks based on the characteristics of his job, treated the store as a classroom, and used his spare time to voluntarily teach young people dim sum skills. She advocates the "teacher and friend" relationship, actively cares about employees in life, fully support them at work, and actively gives way to the virtuous in the face of honor. Many of her fostered apprentices have won honors in industry competitions.
"In my work practice, I have a deep feeling about accelerating the sustainable development of time-honored brands. First, time-honored brands should demonstrate the beauty of oriental life. In foreign reception, it is obvious that only foods rich in Chinese cultural heritage and show the charm of Shanghai can last forever; second, time-honored brands should lay a solid foundation for keeping integrity and innovation. Although food is the best food in the hall, under the normalized prevention and control of the epidemic, only innovative products and innovative models can open a new track of development; third, time-honored brands should inject the power of young craftsmen to attract more young inheritors with craftsmanship and craftsmanship, and nurture the inexhaustible driving force for the development of Shanghai catering brands." Wang Shijia said.
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