Author: New Meal See
Source: New Meal See (ID: xincanjian)
Insight, that is, grasp the present and see the future. Xindianjian found one entrepreneur after another who leads the present and sees the future. They are "Insight People". |
Insights in this issue Recommended reasons for characters:
He used to be an unknown little soldier in the cooking class. The training of the army and the party made him step by step to become a super famous chef of Shandong cuisine, 50 years of cooking skills, 12 national highest honors, 4 chefs He has written monographs on art, excavated more than 40 lost local specialties, and has more than 200 direct disciples. He is the mainstay of the inheritance of Shandong Shandong cuisine skills.
Insights Inspired:
● What is Keeping, Breaking, and Leaving?
● Will there be a new "yellow stewed chicken" in Shandong cuisine in the future?
● Celebrating the 100th anniversary of the founding of the Communist Party, why is "The Origin of Shandong Cuisine" so important?
books with 3443 words, brain-burning time of about 7min~
50 years of experience as a chef, from unknown to famous, from a mere mortal to a top master, awarded 12 national highest honors, published 4 cooking monographs, 40 Excavating many lost local specialties, more than 200 direct disciples in the world, Li Peiyu has become a model for the inheritance of Chinese Shandong cuisine skills and the ingenuity of Chinese culinary circles. Looking at Li Peiyu's career as a chef, we found that the triple realm of "defensiveness and separation" runs through the master's road of "craftsmanship". In 1953, Li Peiyu was born into a poor family.He lost his father at the age of 14, which coincided with the turbulent times of the Cultural Revolution. He abandoned school to work in agriculture, spared cattle, pulled radishes, and repaired reservoirs. This poor boy was only 1.56 meters tall and weighed only 90 pounds at the age of 17 due to long-term lack of food and clothing and high-intensity labor. He thought he would soar into the sky, but instead he stood around the three-foot stove. Li Peiyu, who was assigned to the cooking class, was very disappointed until his superiors carefully guided him to open his heart. Li Peiyu no longer thinks that being a cook for the people's soldiers is a "lower class" job, but a sacred cause to ensure the health and strong combat effectiveness of the soldiers. He wakes up first every day, cleans the kitchen, learns cooking techniques and pasta from the master chef, never complaining or getting tired, day after day... In this way, Li Peiyu was slowly praised by the dining staff, comrades, and leaders. His performance became more and more outstanding. He became the squad leader of the cooking class and became a glorious member of the Communist Party of China.
From 1970 to the mid-1980s, Li Peiyu followed the masters in the "supernormal hardship" stage of studying and "keeping", from psychological construction, basic training, skills and procedures, experience and attitude, etc. Comprehensive learning to become a "craftsman's chef" must have All basic skills.
In 1974, , in Jinan City held a cooking class, and Li Peiyu was selected by the army to study at the Jiangquan Hotel in Jinan, which opened a new starting point in his life. Influenced by his enlightened teacher Li Zengyi, he really understood what "cooking" was for the first time: "cooking is culture, science, and art", and for the first time began to understand the delicacies from the motherland - the four major Cuisine is the origin of truly knowing Shandong cuisine, getting in touch with it, mastering it, and developing it.
Left: Wang Dan Right: Li Peiyu
In 1985, Li Peiyu, in the chef grading and evaluation activity organized by Jinan City, won the double-hundred perfect score with a hot dish "steak sea cucumber" and a food carving, and became the third Level cook . In September of the same year, he became famous again with the only full-mark dish "Three Eats Jade Cup Butterfly Shrimp" in the Shandong Provincial Second-Class Chef Exam. Afterwards, Li Peiyu received the guidance of famous Shandong cuisine teachers Wang Xingnan, Cheng Xuexiang, Cui Yiqing and other teachers. In 1986, Li Peiyu was selected by the army to be sent to the first first-level chef training course of the Shandong Provincial Department of Commerce. Advice from Wang Yisan, the chairman and special first-class cook. In the same year, he won the first place in the optional project and the second place in the designated project in the Air Force post training competition. In 1987, Li Peiyu passed the first-class chef assessment with the first overall score.
won the award, made meritorious deeds, and more and more honors followed. But Li Peiyu was not carried away by the honor, and he continued to learn and explore. When he was free, he went to the bookstore , and when he saw what he liked, he quickly bought it. "The salary at that time was also very low, dozens of dollars. As long as I saw something useful, I would buy it back no matter how much." He is determined to inherit and develop Chinese cooking culture as his lifelong career.
was broken, and its integrity surpassed
From the mid-1980s to the beginning of the 21st century, it was the stage when Li Peiyu's integrity was "broken".
Left: Wang Dan Right: Li PeiyuBy fumbling and making mistakes, adding your own ideas to the existing forms. If you don't have a solid foundation, modifying it yourself won't work. The reason why Li Peiyu can integrate "sculpture art" into "color, taste, shape, and implement" is precisely based on solid "guardian" skills.
"What makes a genius in people's eyes extraordinary is not supernatural talent, but continuous effort. 10,000 hours of training is a necessary condition for anyone to go from ordinary to world-class master." writer Gera The law pointed out by Dwyer in the book "Heterogeneous" and called " 10,000 hours law ".
In the era of scarcity of material and relatively difficult working and living environment, Li Peiyu developed a strong interest in the ordinary and tiny ingredients around him, and inspired the inspiration of carving creativity, a radish, a cucumber, a cabbage , ordinary ingredients go through After his exquisite hand sculpted, he transformed into lifelike flowers, majestic planes, and characters with various expressions... and Li Peiyu used his spare time to practice food carving skills, and practiced until he became addicted. where I even forgot to sleep all night. In 1988, he represented of the People's Liberation Army to participate in the first military cooking competition, and won the "first place in the triathlon" and "the first place in the single pastry", which caused waves in the culinary world.
In order to further improve his skills, Li Peiyu took the Shandong cuisine master Yan Jingxiang as his teacher, and the first course he learned was nine-turn large intestine . "The wrinkle came out. It was a walnut pattern. I changed the knife to how big it was. Just like that, I taught it myself." Li Peiyu recalled.
It was this plate of "Nine Turning Large Intestines" that allowed Li Peiyu to win the gold medal at the Second National Cooking Grand Prix in May 1988, and became famous in the domestic culinary circle.
The more local flavors and distinctive dishes are, the more representative and popular they are. The mastery of cooking techniques is only the first step, and more is to discover the beauty of food and the beauty of the times creatively, and continue to inherit, develop and innovate.
—— Li Peiyu
In 1991, Li Peiyu was awarded the title of "National Advanced Individual for Military and Civil Affairs" by Ministry of Civil Affairs of the People's Republic of China and the General Political Department of the Chinese People's Liberation Army. In 1992, he was named "National Self-taught Advanced Figure" by the National Self-taught Judges Office. In 1996, he was awarded the title of "National Technical Expert" by the Ministry of Labor. In 1999, he was awarded the "Advanced Worker of the Army" by the General Logistics Department of the Chinese People's Liberation Army, and his deeds and achievements were selected into the exhibition of the Chinese Military Museum. Library", "Folk Who's Who" and many other books.
In 2006, it was awarded the "Golden Chef Award" by the China Cuisine Association; in 2007, it was awarded the Special Contribution Award by the China Celebrity Chef Professional Committee; in 2009, it was awarded the eight major cuisine seafood dinner competition organized by the China Cuisine Association and Zhoushan Municipal Government. The first place in the competition, and was identified as China's innovative popular dishes, and was awarded the "Chief Technician of Shandong Province" in the same year; in 2010, he was awarded China's top ten famous chefs by the China Hotel Association...
In Li Peiyu's view, techniques are the foundation, but Morality is more important. It was his virtuous and artistic character that attracted more than 200 disciples to follow. There are old sayings: "When one is accomplished, then things become accomplished", "Virtues first, then skills", "When you become an adult, you will succeed." Li Peiyu always emphasizes being a person first, and then doing things. Bad quality, bad behavior, the road is not long.
Leaving, Creating a New Way
What is "Leaving"? It means seeking new discoveries in subverting stereotypes. While Li Peiyu personally restores the local specialties that are or have been lost, he explores how these old dishes can keep pace with the times, and integrates innovation and development.
By creating books and shooting teaching videos, he has preserved and passed down the precious essence of Shandong cuisine, and has successively published "Food Sculpture, Cold Spell, Hot Dish Modeling", " Shandong Cuisine ", and "Culinary Art Cookbook" 7 monographs, including "Paintings of Beautiful Dishes", "The Culinary Art of Chinese Cooking Master Li Peiyu" and "The Essence of Chinese Cooking Master Li Peiyu's Works". Among them, "Large Intestine Banquet" created in 1993 was compiled into "One of China's Unique" by the National News Xinhua Photo Agency and distributed nationwide.
On June 23, 2021, on the occasion of the 100th anniversary of the Communist Party of China, the Shandong Restaurant Association hosted a gift to the 100th anniversary of the founding of the Communist Party of China, Master Li Peiyu's 50th anniversary as a chef and "The Origin of Shandong Cuisine" and "Lu Cuisine Inheritance Teaching Film" "The launch ceremony was held in the Golden Hall of Shandong Building, and Li Peiyu was awarded the "Lifetime Achievement Award of Shandong Hotel and Catering Industry" by Shandong Hotel Association;
Under the witness of nearly 500 people from the Shandong catering industry and friends from all walks of life, Li Peiyu spent nearly 1,500 days and nights in 4 years to create the masterpieces of Shandong cuisine "The Origin of Shandong Cuisine" and "The Inheritance of Shandong Cuisine" for the first time. Li Peiyu repays the party's kindness and the original intention and long-cherished wish of the society.
"Exploring the Origin of Shandong Cuisine" and "Lu Cuisine Inheritance Teaching Film" are masterpieces of Li Peiyu's comprehensive, systematic and three-dimensional description of Shandong cuisine after years of thinking and practice, through pictures, texts and videos, which lasted 4 years. , The book introduces the practices of various Shandong cuisines in detail, showing the long history and profoundness of Chinese Shandong cuisine. It is a practical summary and theoretical expression of the exploration of Chinese Shandong cuisine cooking skills, and condenses Li Peiyu's wisdom, knowledge and hard work. The book is divided into thirteen chapters, introducing more than 600 kinds of relevant Shandong dishes, including 80 kinds of cold dishes, 100 kinds of traditional Shandong dishes, 60 kinds of innovative dishes, 40 kinds of Confucius dishes, more than 30 kinds of halal dishes, 35 kinds of vegetarian dishes, 34 kinds of dishes. 1 soup, 35 home-cooked dishes, 35 local specialties that are even facing loss. In addition, there are also chapters on cooking more than one dish, family banquets, ten sets of micro-entrepreneurship guides, and recipes for Shandong cuisine. Once released, "Exploring the Origin of Shandong Cuisine" has become the only book on the culinary technology industry in the Shandong Archives , which has made outstanding contributions to the research and preservation of Shandong cuisine.
As a classic "national snack" that has exploded in popularity in recent years, "broiled chicken" has become a successful example of the segmentation and branding of Shandong cuisine. Will there be a new stewed chicken in Shandong cuisine in the future? Li Peiyu believes that there are many and great opportunities in the market, and the younger generation still needs to dig out and carry forward them, but the premise is that they must do a good job of "guarding" before they can "break" and "leave".
"Inheritance is not conservative, innovation is not forgotten. If you don't know these flavors, you don't know how to cook. If you don't have these traditional skills, you can create something new, so these things are all in your mind. It's easy."
From the perspective of basic technology teaching, he has created ten sets of micro-entrepreneurship guides for catering entrepreneurs and product innovators, such as dumplings , noodles, sheep soup, fish head , etc.
Left: Li Peiyuzhong : Wang Danyou: Wang Jingmiao (Chief Director)
At the beginning of
, he devoted himself to training and became proficient, that is, "guarding"; It is "breaking"; when developing, it is independent and self-innovative, which is "leaving".
"Keeping breaking and leaving" is the triple realm of Li Peiyu's craftsmanship. The fire of the knife, the five flavors are reconciled. "Strictly abide by the essence of Shandong cuisine and innovate in refinement are the principles of Li Peiyu's cooking of Shandong cuisine. As long as we uphold the spirit of craftsman , one day we will see the rise of a great country and be proud of the world.
[Declaration] Part of the content of this article comes from the Internet , the copyright belongs to the original author, it is only for learning and reference, commercial use is prohibited, if there is any infringement of the intellectual property of any institution, enterprise or individual, please contact to delete it, this platform will not bear any responsibility. Without the authorization of this official account , any institution, enterprise or individual shall not reprint, modify, excerpt or otherwise copy or disseminate the original works of this platform, otherwise they shall bear the corresponding legal consequences.
