What does Yang Guanyi do?

(1932-), world famous chef, Chinese international celebrity chef, international culinary master, Hong Kong famous international celebrity chef, founder and chef of Hong Kong Fulin Hotel, president of Hong Kong Modern Management (Catering) Professional Association, expert of Chinese Cuisine (zgc) Cultural Communication Center, honorary chairman of World Chinese Healthy Diet Association, and founder of Yang Guanyi Master Fund for world famous chefs.

Chinese name: Yang Guanyi.

A Yi.

Nationality: China.

Ethnic group: Han nationality

Place of birth: Zhongshan, Guangdong

Date of birth: 1932

Occupation: cook

Main achievements: world chef

China international celebrity chef

International culinary master

Hong kong international celebrity chef

Abalone king

Masterpiece: A Yi Abalone

Gao Tu: Lin Yongchun

Gender: male

brief introduction

Yang Guanyi, male, Han nationality, 1932, originally from Zhongshan, Guangdong Province, now lives in Hong Kong, a national treasure chef, the first generation chef in China, the king of abalone, a famous chef in China, and a senior consultant of the National Working Committee of Famous Chefs. He has won the world C.C.C Gold Award, White Gold Award, the highest honor of French chef, the five-star diamond award, the highest honor of American cooking industry and the lifetime achievement award of catering industry. Hong Kong famous international chef, world chef, Asia-Pacific vice-chairman of the World Chefs Association, honorary chairman of the European Chefs Union in Asia, internationally renowned chef, China international chef, international chef, consultant of Singapore Airlines International Cooking Consulting Group, president of Hong Kong Modern Management (Catering) Professional Association and founder of the World Chef Yang Guanyi Master Fund.

Proficient in abalone cooking, its representative signature dish "Auntie Abalone" is internationally famous.

occupation

From 65438 to 0948, I went to work in Hong Kong, worked as a hotel cleaner, coolie and so on.

1960 was promoted to business manager of Ross Hotel in Hong Kong.

1974 Yang Guanyi raised 600,000 Hong Kong dollars to open Fulin Hotel.

1977 invested HK$ 5 million to transform Fulin Hotel, and now it has developed into a huge catering group company.

1983 independently developed unique abalone.

From 65438 to 0985, he went to Singapore to perform under the recommendation of famous Hong Kong food critics such as Zock, Liang Yining and Han, and his reputation began to spread abroad. In May of the same year, Yang Guanyi was invited to perform cooking skills in the Great Hall of the People. His superb cooking skills opened the eyes of the chefs in the Great Hall, and the name of Yang Guanyi began to spread in the catering industry in Beijing.

1May, 986, at the invitation of Diaoyutai State Guesthouse, I went to Beijing again to teach Diaoyutai chefs skills and personally cook dishes for the central leaders. After tasting his abalone, Deng Xiaoping said with deep feelings: "This kind of abalone can only be eaten after the reform and opening up." Then Yang Guanyi has a wish: "I want all people in China to eat aunt abalone, and I want all foreigners to know that China has the best abalone master!" He knew that it was difficult to successfully introduce "Ayi Abalone" to the world by himself, so he began to collect disciples, hoping to spread the skills of "Ayi Abalone" to the world.

1988 won the "Outstanding Person" award recommended by Cambridge University.

1989 became a member of the French Cuisine Association and was awarded the "Excellent Star" award, which was the first Chinese to win this honor. In July of the same year, he obtained the membership of the French Blue Ribbon Medal Food Club, which made his position in the French food industry in full swing. Later, Yang Guanyi successively won awards and memberships from various French food associations.

1996 was awarded the highest medal of honor by the International Chefs Association ClubDesChefsDesChefs(C.C.C). So far there are only three people in the world. "The first is the chef of the former French president, who has passed away; The second is the chef of the first five presidents of the United States, who has retired; The third place is China, Hongkong and Yang Guanyi.

1On May 6th, 999, French President Jacques Chirac wrote a letter to Yang Guanyi, in which he said, "I'm very happy to discover the part of China cooking that I don't know yet, especially your best abalone. Please accept my highest consideration. "

200 1, 10, compiled and published by A Yi abalone cooking.

In June 2004, he was awarded the highest award of "Lifetime Achievement Award" by China Hotel Association, and he was the first and only person to win this honor.

On May 6th, 2005, the Yang Guanyi Foundation was announced in Nanjing.

In 2007, he was awarded "bronze bauhinia star" by the Hong Kong government.

20 1 1 year 1 1 month was selected as the "national famous chef" ceremony.

Yang Guanyi once said: "Auntie Abalone is a food symbol belonging to China and a totem to promote China's food culture. It is my greatest wish to establish a fund to train talents. The establishment of the "Yang Guanyi Foundation" has realized my highest dream in life. "

Gourmet life

Yang Guanyi started his career at the age of 16 and has been engaged in cooking for decades. His signature dish "Ayi Abalone" is internationally renowned, and even the heads of state of many countries have tasted this specialty. From 65438 to 0983, Yang Guanyi began to study abalone. At that time, it was a wave of immigrants, and the business of the catering industry was greatly affected. At that time, because there was no main restaurant to use abalone as the main dish, abalone made the business of Fulin Hotel prosperous. Yang Guanyi saw this and immediately became very popular.

1996, Yang Guanyi was awarded the highest medal of honor by the International Chefs Association, ClubDesChefsDesChefs(C.C.C). Only three people in the world are qualified to win the gold medal of C.C.C, and the other two are chefs of former French presidents and former American presidents.

At the invitation of SIA, Yang Guanyi joined the SIA International Advisory Group to design on-board dishes for SIA passengers.

From June 5, 2004 to 10, Yang Guanyi was awarded the highest prize of "Lifetime Achievement Award" by China Hotel Association at the 5th China Cuisine and the 1st Chongqing International Hot Pot Culture Festival, becoming the first and only person to win this honor. He and his apprentice * * * donated the first fund in China's catering industry-Master Yang Guanyi Fund for World Chefs of China Hotel Association, which will be established in 2005 to train senior catering talents.

20 12, China's culinary master, Liu Yunhe, the successor of Yang Guanyi's apprentice Liao Cai. Yang Guanyi said: "Receiving Liu Yunhe is not my own business, but the inheritance and hope of the whole Chinese restaurant."

Inspire life

Among various associations in the international food industry, there is a unique institution: the International Chefs Association. The association is composed of chefs from world leaders and is the most unique and outstanding food organization in the world. The highest honor medal awarded by the organization to its members is the C.C.C Gold Medal. So far, only three people in the world have won this honor; One of them is the chef of the former French president, who has passed away; The other person is a chef of five presidents of the United States and has retired; The third person is China's Yang Guanyi, who is called "the king of abalone".

Yang Guanyi has won various honors, among which the C.C.C Gold Award of the International Chefs Association is undoubtedly his most valued, and his cooking has indeed been highly praised by world leaders.

On May 6th, 1986, French President Jacques Chirac wrote to Yang Guanyi, saying, "I am very happy to discover the unknown parts of China's cooking, especially the famous abalone you cooked. Please accept my highest consideration. "

Hong Kong people are proud of Yang Guanyi. In fact, Yang Guanyi is not only the pride of Hong Kong, but also the pride of Chinese people all over the world. As Mr. Yang Guanyi himself said, "I represent China, and the honor I won is the honor of China people". However, who knows, this "aunt" who spread the essence of China's diet to the whole world had a bumpy childhood. His growth experience embodies the diligence and wisdom of the Chinese nation.

Teenagers broke into Hong Kong.

1932, Yang Guanyi was born in Zhongshan City, Guangdong Province, and his father was a rural teacher. Although Zhongshan is a land of plenty, due to frequent wars and parents' divorce, Yang Guanyi spent his childhood in poverty and displacement.

When Yang Guanyi was 7 years old, his father sent him and his two sisters to his grandmother's house for foster care. After that, parents divorced and left one after another. Because my grandmother is too old to support Yang Guanyi's three brothers and sisters, she has to send them to an orphanage.

In the difficult situation of the war years, the orphanage failed to become a shelter for the healthy growth of Yang Guanyi's three brothers and sisters. /kloc-at the age of 0/0, Yang Guanyi's two sisters died of malnutrition. Fortunately, Yang Guanyi did it, and he finished it in War of Resistance against Japanese Aggression.

1948, Yang Guanyi, who was only 16 years old, came to Hong Kong with the only 50 yuan money his grandmother gave him. At that time, Hong Kong was full of all kinds of opportunities. He said it might be because he was hungry for a long time and wanted to eat a full meal. As soon as he arrived in Hong Kong, he found a restaurant called Dahua Hotel as a cleaner, responsible for the sanitation inside and outside the restaurant. 1950, he went to work in Xinle Hotel again. Although he is still a coolie, he has become an adaptation student, doing some work such as pouring tea, flushing water and serving food.

Maybe this is fate. From the day he arrived in Hong Kong, he was destined to be engaged in the catering industry all his life. With his diligence, sincerity and wisdom, he gradually gained recognition and praise from the catering industry in Hong Kong. By 1960, he has been the business manager of Hong Kong Gloucester Hotel and has taken the first step in his career development. At this time, he is not the poor boy with 50 Hong Kong dollars 12 years ago. He has not only greatly improved his economic situation, but also accumulated a lot of valuable experience in catering industry management.

Discover value

give rise to

1974, Yang Guanyi partnered with five friends to raise 600,000 Hong Kong dollars and opened a Fu Lin hotel. At this time, the catering industry in Hong Kong is booming, with nearly 8,000 large and small restaurants and fierce competition.

At the beginning, the development of Fu Lin Hotel, which mainly focused on seafood, went smoothly. But a few years later, the operation became more and more difficult, some shareholders disagreed, and some even withdrew their shares, so Fulin Hotel fell into a difficult period. Once, a retired friend went back to the Fulin Hotel to see Yang Guanyi. He asked, "Do you still have money for employees?" This greeting greatly stimulated Yang Guanyi, who secretly vowed to carry forward Emperor Shunzhi.

During 1977, the operation of Fulin Hotel became more and more difficult, and the chef resigned, which made people feel disheartened. Yang Guanyi resolutely went into battle and personally cooked dishes for the guests as a manager. This practice is extremely rare in the catering industry in Hong Kong, and it has greatly boosted the morale of Fulinmen employees.

In fact, from the day Flynn got into trouble, he has been observing and analyzing various restaurants in Hong Kong, hoping to find a way out. After years of observation, he found that there was a restaurant dedicated to senior diners, and the business was very prosperous. The most expensive menu in this restaurant is "abalone, ginseng, wing belly" in Chinese food, and it is also the best dish. Although expensive, the diners are full. He was greatly inspired by the success of this restaurant.

success

After careful consideration, he decided to choose abalone, which is expensive and difficult to process, for planned research and processing. It was in the late 1970s.

At that time, it was predicted that Yang Guanyi could not succeed, because it would take two days to cook a delicious abalone, and Yang Guanyi was meticulous in his work, so everyone made of iron was exhausted. Besides, abalone itself is very expensive. In case the processing quality is not as good as that of competitors and there are no diners, the loss of the hotel will be even heavier.

But Yang Guanyi once said, "People who suffer hardships are more powerful than God." He bought abalone worth hundreds of thousands before and after, and conducted systematic research and processing. In Hong Kong at that time, the money could buy a floor.

After several years of efforts, spanning 20 years, Yang Guanyi finally successfully trial-produced delicious abalone in the early 1980s.

The method used by Yang Guanyi is to choose the best Japanese dried abalone and use traditional cooking tools; Adding charcoal to the pot kept the essence of old hen and ribs in traditional ingredients, and made unprecedented bold innovations in mastering cooking procedures such as cooking time, which eventually made his abalone gradually surpass his competitors in taste and established a reputation among Hong Kong diners.

After tasting Yang Guanyi abalone, Wang Tingzhi, a famous Hong Kong person, personally wrote the eight characters "Abalone is the best in the world", and Yang Guanyi's reputation spread like wildfire. Yang Guanyi succeeded in this way.

Leave hong kong

Learn a craft/skill/trade

In the first three years after 1980, he constantly improved his cooking skills on the basis of success, and constantly exerted his 30-year immersion experience in the catering industry, and his cooking skills have reached a perfect level. He invented a unique skill of cooking in front of guests with China casserole, which amazed the Hong Kong catering industry, and there were many experts.

From 65438 to 0985, he went to Singapore to perform under the recommendation of famous Hong Kong food critics such as Zock, Liang Yining and Han, and his reputation began to spread abroad.

1May, 985, Yang Guanyi went north to Beijing to perform cooking in the Great Hall of the People. His superb performance opened the eyes of the chefs in the Great Hall, and the name of Yang Guanyi began to spread in the catering industry in Beijing.

1986, Yang Guanyi came to Beijing again at the invitation of Diaoyutai State Guesthouse to teach Diaoyutai chefs skills and personally cook dishes for the central leaders. This year, Bao Yugang, the Hong Kong ship king, hosted a banquet for the Deng Xiaoping family at Diaoyutai State Guesthouse. When tasting abalone, Deng Xiaoping said with deep feelings that such abalone can only be eaten after the policy is open. Little did they know that the chef who cooked this delicious abalone was learning stunts from Yang Guanyi.

win a prize

Since then, Yang Guanyi has gained great fame, and Hong Kong businessmen, gourmets, foreign tourists and politicians from all over the world have poured in, while Yang Guanyi has toured China and overseas and won various awards.

Yang Guanyi's first overseas award was the "1988 Outstanding Person" award recommended by Cambridge University. He was first recognized as a gourmet by France, a world gourmet country, in 1989, when the country's food association invited him to become a member and awarded the "Excellent Star" award, making him the first China person to win this honor. In July of the same year, he obtained the membership of the French Blue Ribbon Medal Food Club, which made his position in the French food industry in full swing. Later, Yang Guanyi successively won awards and memberships from various French food associations.

Hong Kong public opinion commented that Yang Guanyi and his abalone are a peak and a legend in the history of Hong Kong cuisine. From a macro point of view, his achievements are not the achievements of one person, but the crystallization of China's food culture for thousands of years. His achievements have been praised by gourmets all over the world, and even more by China compatriots.

Different from ordinary chefs in China, in Fulin Hotel, people can often see Yang Guanyi in a suit, holding a liquefied petroleum gas stove and a clay pot, sitting in a seat and cooking abalone for diners. To this, Yang Guanyi has an explanation. He said, "I should always be there so that the guests can see me." This will have a good effect. Because if the guests see me or say hello to me, the food seems more delicious.

A columnist in Hong Kong described the feeling of tasting "Ayi Abalone" like this: "It is awe-inspiring not to eat it. Eating it is the most peculiar experience in life, and it spreads everywhere after eating it." "Foreigners only eat fresh abalone, never knowing that dried abalone is so powerful." "This is a shocking feeling."

In 2007, he was awarded "bronze bauhinia star" by the Hong Kong government.

Production of dried abalone

dried abalone

Abalone, called "mullet" in ancient times, is a kind of shellfish food, which has occupied a prominent position in China banquets since ancient times. At the beginning of the 20th century, Tan Jiacai, a famous city, had two famous dishes, namely "braised abalone" and "abalone in oyster sauce", which became a model of modern abalone.

There are two kinds of abalone: fresh abalone and dried abalone, and dried abalone is made through complicated procedures. At the current price, a fresh abalone is as high as several hundred Hong Kong dollars, while dried abalone is much more expensive, and the most expensive dried abalone can reach 2. Fifty thousand Hong Kong dollars. According to reports, a half-catty dried abalone is made of 3-catty fresh abalone, and this super-large abalone needs more than ten years of growth, so its value is naturally high.

Although China also produces dried abalone, it is the best dried abalone in the world, made in Japan. The deep sea in northern Japan is clear, and abalone grows delicious. In addition, there is a famous dried abalone teacher in Japan, whose technique of drying abalone is a secret recipe passed down from generation to generation. So even if there are good quality abalone in other places, such as South Africa and New Zealand, it is impossible to dry dried Japanese abalone.

Of all the dried abalone, three are the most famous:

first

It is a net abalone produced in Aomori Prefecture, Japan. Abalone grading is a good product, made by the ancient paintings of "Master Tianwang" in the abalone industry. The abalone is oval and small in the west, generally about 20 pieces per catty. After being cut with a knife, the cross section of the fish body has reticular patterns, so it is called netted abalone. If each abalone weighs more than half a catty, it is a rare delicacy.

second

It is a good product in Iwate Prefecture, Japan. It was another famous abalone teacher, Hirata Goro. This kind of abalone is slightly smaller and looks like an ingot. It tastes fresh, and Yang Guanyi likes to entertain guests with it.

third

It was done by woma, a famous abalone teacher in Aomori Prefecture, Japan. This kind of abalone is the smallest and grows in the crevices of rocks by the sea. The fisherman took it out with a hook, so there was a small hole in the abalone, which became a mark of hemp. This kind of abalone has a strong flavor and is often used as a snack by the rich.

The drying process of abalone is very complicated. After fresh abalone is fished out, it is dried, shelled, salted, cleaned, boiled in hot water, dried with charcoal fire and hung for the second time, and finally becomes the finished product.

Long before Yang Guanyi Fulin Hotel, there were several high-end restaurants serving abalone. At that time, their cooking methods were traditional. In addition to using old chicken and ribs as stew, they also used chicken feet or pig skin, which was also delicious. Yang Guanyi has made great innovations in it, abandoning ingredients such as pigskin or chicken feet, making its taste more in line with the requirements of modern people. So far, the use of important seasonings in abalone is just right to maintain the leading role of abalone itself.