Smile is not just a mood, but also a recognition.
Food, as an expression and transmission of emotions, always brings people the most direct happiness. As the "ferryman" between ingredients and food, the chef gives life and soul to it, and plays a unique role in hotels or restaurants.
For more than 20 years of his career, he has never stopped exploring. Whether it is Cantonese cuisine with light taste, fresh and classic Shandong cuisine, Jiaodong cuisine, or Western cuisine with beautiful colors, he can be unique under his hands. The continuous innovation and integration brings a feast of delicious food to diners. He is Wang Xu, executive chef of the Chinese restaurant of Huayi Hotel, Qingdao International Academician.
Written by/Dong Xiaofeng
Reviewed/Gaohan
Deeply cultivated cooking
Stepping on the road to pursue dreams
On the far way to chase poetry and the distance, the fireworks on earth that are at your fingertips are particularly valuable.
"That must be love. I love every job. When I was a child, I especially liked the meals made by my grandmother. When I grew up, I missed the happiness of my family cooking together. I want to continue to pass on this smile and happiness." It was this love that prompted him to devote himself to the cooking industry and worked for more than 20 years.
Wang Xu is a native of Qingdao . He has worked in Qingdao Haiqing Hotel , Pagoda Hotel ( Cyprus ), Beijing HNA Marriott Hotel, etc. He joined the Chinese Restaurant of Huayi Hotel in August 2021 and served as the Executive Chef of the Caifenglou, InterContinental Group's first Huayi brand in Shandong - Qingdao International Academician Port Huayi Hotel Caifenglou.
Learning is endless, art is endless. With more than 20 years of experience in his work, he has worked and studied in Beijing and abroad for many years. 's rich experience has given Wang Xu his own unique ideas and insights on cooking.
He has in-depth research on traditional Chinese cuisine, especially in traditional Shandong cuisine, Jiaodong seafood and Cantonese cuisine. Boldly integrate the characteristics and tastes of dishes from all over the country, take the characteristics of each cuisine, and integrate them with local traditions.
Fine and strict selection of ingredients and unique cooking techniques continue to refresh the "new faces" of traditional dishes. The clever combination of Red Island Conch and Wenchang chicken is a typical case. The cooked white-cut chicken removes bones and takes meat, and is accompanied by Red Island Conch, and then fished up. The bold combination of north and south ingredients gives food a new life.
In addition, he studied and worked in Cyprus for five years. 's cooking techniques take the essence of the West and combine them with unique insights into the delicacies of China from all over the country. keeps pace with the times and constantly innovates, presenting unfamiliar dishes to countless diners.
Adults to achieve oneself, and achieve oneself as others
is at the forefront of innovation
Sometimes, staying in a hotel just because there are delicious foods you like. It can be seen how important a restaurant is to a hotel, or to a chef.
At the same time, the importance of chefs to the team is self-evident. chef is like a director, designing a banquet for the whole table, knowing everyone's specialties and arrangements for the appropriate order of appearance. The top notes of the menu are the beginning of the drama, gradually pushing the dishes to a climax, supplemented by sweet refreshments at the end, which can not only bring endless surprises to the guests, but also exert the greatest energy of everyone in the team.
's inherent delicious food is the basis for the normal operation of the restaurant, and 's new dishes are the direct factor that can ensure the restaurant's popularity.
Discover new delicacies, Wang Xu has his own way - to visit the market. The local market not only has the most seasonal ingredients, but also may encounter "patriarchs" hidden among the people. Wang Xu likes to chat with uncles and aunts and merchants in the market the most, and learn more home-cooked practices from them. The Chinese food culture is profound and profound. In fact, many skills are not in the chefs, but in the inheritance of every household from generation to generation. Wang Xu said in response to this: "The most common ones are also the most delicious. The best way is to find different experiences and surprises from my mother's specialty dishes.”
At the same time, Wang Xu believes that although chefs are traditional professions, they also need to keep up with the times and learn new knowledge and technology to make the innovation of dishes at the forefront of the times.
He often tells people in the team that as a chef in the new era, cannot work behind closed doors like before with a dish tutorial. We must make full use of the diversified channels of the Internet to see the world through the Internet, and discover more delicious food. For example, through Douyin Video software such as and Xiaohongshu can discover special dishes for chefs in different regions. Takeaway software such as Meituan can be positioned at local specialty stores, while shopping platforms such as Taobao can directly purchase the fresh raw materials needed.
The rapid development of the Internet has prompted the rapid development of the cooking industry. The exchange of experience between different chefs is no longer limited to field inspections and competitions. Internet is also an excellent place to learn.
Detailed Cooking The dissemination of culinary videos and the sharing of precise cooking notes on ingredients show the cooking methods of each chef to the fullest. While promoting more good dishes to be well-known to the public, it will also help chefs to learn from their own experiences, integrate and learn, continuously optimize dishes, and give them new expectations.
Fast efforts for a long time
Promote the long history of traditional culture
From ancient times to the present, cooking plays an extremely important role in cultural heritage, and a dish has been passed down through generations. The improvement and perfection of people not only retain the essence of flavor, but also constantly incorporate new elements.
At present, the people's pursuit of food has gone from "filling the belly" to focusing on color, fragrance and novelty, not just pursuing the joy of words, but is more about exploring the cultural stories behind the food with enthusiasm and respect for the tradition of food.
Wang Xu joined the Huayi Hotel family in August 2021. Huayi Hotel is built as a subsidiary of Intercontinental Hotel Group based on the habits of Chinese consumers. The luxury five-star hotel brand is committed to inheriting and promoting the art of hospitality in China, bringing guests a travel and accommodation experience with the characteristics of Chinese traditional culture.
and Caifenglou are a new high-end catering brand created by InterContinental Hotel Group. It is inspired by China's thousands of years of love for birds. demonstrates the exquisite and modern feeling with rich colors and low-key and restrained styles, and is also full of nostalgia for Chinese traditional culture .
inheritance and profound The traditional Chinese cooking tradition of Caifenglou insists on selecting high-quality ingredients, selecting fresh and delicious Cantonese cuisine in the dish arrangement, and paying close attention to the food culture of the hotel's destination, so as to make authentic traditional delicacies to enjoy guests with craftsmanship and a variety of wine selections to create unforgettable dining times for guests.
Wang Xu introduced that Caifenglou Chinese restaurant not only has the signature dishes of "Caifeng Ten Flavors" that are well versed in Chinese cuisine and modern cooking creativity, but also will launch refreshment sets that match the season, such as spring songs, summer dreams, autumn fun, and winter rhyme; Seasonal products will be launched according to the 24 solar terms, such as the recent promotion of Laoshan local seasonal seafood cuttlefish , and Bohai Cutlefish Buddha Jumps over the wall is the main dish of this season.
Master Wang Xu led his team to explore local ingredients and culture in depth, presenting a delicacy that integrates the four major characteristics of innovation, tradition, delicacies and health with an international perspective.
deep cultivation, he continues to study and create new dishes, invests 200% of his seriousness and hard work, and innovates again and again Explore and move forward, and interpret the " craftsman spirit " on the dining table with your persistence in food.
This is Wang Xu, who has forged his extraordinaryness in the field of love, and has won the heartfelt smiles and recognition of guests with his superb cooking skills.
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