Zhang Wenbing, an intangible cultural inheritor, is a master of Huaiyang cuisine in China and one of the famous chefs in Jiangnan, China. At present, he is a visiting expert of Chinese food in the training management department of China Cuisine Information Consulting Center, and a Chinese catering consultant of the global Chinese food cultural center.
Zhang Wenbing was born in a famous chef's family in Jiangnan. This family has a cooking culture of 600 years, and many of his ancestors are famous chefs. There are several classic dishes that have been handed down for hundreds of years at home.
Time has been reversed for more than 20 years, when the spring breeze of reform and opening up has just blown to the south of the Yangtze River. Zhang Wenbing, who was born into a family of famous chefs, didn't want to inherit the crafts handed down from her family at first. In his view, the family's craftsmanship has been passed down for hundreds of years, and even if it is done well, it will eventually be a cook.
After the current policy, we should strive to oppose the spring breeze of reform and opening up, and in fact he has done so. In the following years, he followed some friends to do aquatic products business, clothing business, furniture business and started a transportation company.
In the days of food and clothing, I always feel something is missing when I dream at midnight. 1995 Spring Festival, Zhang Wenbing went home for the New Year. Looking at his parents' gray hair, he found that his parents are old and should spend more time with them in the future.
In the days when he was with his parents, Zhang Wenbing not only went shopping with his parents to buy food, but occasionally went to a family restaurant to help. After many years, he had already washed away the lead, and he remembered what he always felt missing after years of wandering, and gradually overlapped with his eyes.
Old parents mean that they can't work for several years. By then, it will mean that the dishes handed down by the family for hundreds of years will be lost and completely disappear in the dust of history. Zhang Wenbing is aware of a responsibility. Hundreds of years of inheritance not only belongs to him, but also belongs to the treasure of the Chinese nation. He has the obligation to carry forward some Jiangnan food culture and dishes handed down by his family.
In the days to come, I learned my craft with my parents. After more than ten years of accumulation, I have now become one of the famous chefs in Jiangnan. Proficient in Huaiyang cuisine, Sichuan cuisine, Hunan cuisine and Cantonese cuisine, especially in making geese, the salted goose at home has reached its peak in his hands!
It has been reported by many media in the past 20 years, and registered the trademark of family-style salted goose on 20 16! I have participated in various cooking competitions many times and achieved excellent results! 20 13 was hired as a visiting expert on Chinese food in the training management department of China Kitchen Cooking Information Consulting Center.
Note: Salted goose is one of the representative dishes of Huaiyang cuisine. It originated in the Han Dynasty more than 2,000 years ago. At that time, ordering food and seasonings were relatively simple, and only salt was popular. In the long river of history, for a long time, ancient people relied on nobles to entertain guests. And how to make better food with only salt? In the long scroll of history, saltwater geese evolved slowly under such a background. On June 5438+1October 65438+July, 2008, the relevant departments approved the first batch of intangible cultural heritage list in Yangzhou (* * * 104), and Yangzhou salted goose was among them. (Text/Suining)