[ Homemade ]

home-cooked

Stars are probably the human beings farthest from their daily lives,

Spotlights roast the brand hot,

There's no room for breathing in the itinerary.

Only they themselves know,

A meal is put in your stomach,

rather than center stage.

The handsome guy is called Shuai Xiaojian. This surname is particularly good and has a sense of stage. As long as he shouted from afar, eyes from all directions would gather. This coincides with his status as a celebrity chef.

Although many people say that the handsome guy looks like Takakura, I feel dissatisfied. In the hearts of fans, the handsome guy is more appetizing than Takakura's image, and he eats both men and women!

A handsome guy who looks like a god

Talking about Wang Yaoqing, the domineering president of the screen, the handsome guy said,"He is very fond of braised pork and pickled chicken." As long as they have eaten, the handsome guys will write it down very thoughtfully and silently, hoping to treat them like family members. No wonder the handsome guy's celebrity fans are chasing him to Shanghai.

When talking about this "celebrity attraction", he just said modestly,"Stars pay more attention to their body shape and don't eat too much, including the food they used to do on shows, and maintaining their body shape is the most important thing."

I only had a close exchange with the handsome guy at the recording scene of "I Heard It's Delicious" on Zhejiang Satellite TV. After voting by stars and expert food judges, about 60% of the menu for promotion came from his own hands! In fact, due to the limitations of kitchen equipment and the kitchen team, it is a miracle that the program can achieve 80% of the "color, aroma, and aroma" produced normally. However, in the face of handsome guys turning decadence into magical craftsmanship, all the guests participating in the recording on site bowed their heads and covet it., every production.

A "fleeting aroma" at the scene captured countless hearts. His understanding of this dish is that because lotus mushroom is a unique sunshine strain, its texture is soft, its aroma is fully released in a short period of time at high temperatures, and the bacteria become crispy and fragrant. In order to maximize the aroma of the lotus mushroom in a short time,"So I used the siphon bottle of the coffee pot and the clear chicken soup for the base soup. After boiling, due to the siphon principle, the soup was pressed onto the top of the pot to put the lotus mushroom. In the space, the temperature was still above 90 degrees to allow the mushroom body to fully integrate. After one minute, the fire source was removed, and the soup naturally flowed back to the ball below." The whole process seems to soak a hot spring for the bacteria, and the essence is naturally in the soup. I twisted the ball open and poured out the soup to drink. I felt the aroma overflowing, and my mouth was really sweet and sweet.

While I was drooling, I reserved half of my brain to think, this was related to the handsome guy's resume. He himself was originally the executive chef of the Shanghai Norris Yacht Club and a master of Chinese cuisine. He has taken on the task of a range rover for many years of celebrity tables, and his skills are naturally excellent.

I sometimes sigh that it would be easier to learn a cross talk and work hard to "name the dishes" if I had to finish his head in one go. Many years ago, he was the food consultant of "Feng Wei", the general consultant of "Top Chefs", the world chef of the American competition for "Sea Banquet", and the top 50 figure in Chinese catering. For six consecutive years, he has participated in Shanghai TV's Xingshang Channel's ace programs "Food Ace" and "Walking Delicious". It is not so much that he has read all the top ingredients and delicacies in the country, but rather that he knows the people who "read all the top ingredients and delicacies in the country." "I heard it's delicious", a challenging program like "It's just a small show of spring knives for him.

Too many stars fall in love with the exquisite home-style style of handsome guys 'cooking. But his philosophy is different from the "top" we imagine.

The philosophy and aesthetics here are very similar to the understanding of Liu Zongyue, a master of craft aesthetics. Many restaurants are committed to polishing the "sense of high quality", but he insists on placing the table in people's spiritual hometown, home. Liu Zongyue said that those who know objects must touch them with their own hands. When they embrace the objects with both hands, they will feel a sense of intimacy. Once they leave, they will not feel such a feeling. Tea people use the contact of their lips to experience such warmth.

After removing their makeup, the stars are also flesh-and-blood people who need to be comforted by good food. There is no high position, but approachable. This "intimacy" is the feeling of the beauty of the food.

One noon in early winter, I came out of the airport with the smell of overnight coffee in my mouth and I was exhausted. The first idea is to eat "handsome and exquisite home-cooked dishes", and "the same dishes as celebrities"!

The handsome guy rushed to the store early to greet the customers. He made thoughtful arrangements for many friends who came here one by one. I saw the naturally blooming smiling faces, familiar addresses, and also saw his hands-on every day, which has left behind. Many people have beautiful memories.

"What I cook is actually very simple, it is Shanghai food. Meng Meiqi also likes it, and Mo Wenwei. In order to protect her throat, Karen Mok does not eat pepper, but she often comes to my store to eat Shanghai food. She likes braised pork and shredded eel, but she doesn't eat drunk crabs. Wine affects her throat." When he chatted, the celebrity was like a neighbor, like a regular customer for many years.

"There is also Jiang Wen and Brother Wu. They have a special liking for our local dishes in Shanghai. Cai Xukun and young meat Chen Linong love basically everything. Mint roast chicken and snowflake beef are what Xiao S and the others like to eat."

The tension of sitting upright in any high-end restaurant disappeared at this time. Here, ordinary people and celebrities are taken care of by handsome guys 'beautiful meals in this way.

The secret to high-end home cooking: "truth"

Another meaning of "handsome" is responsibility. Handsome guys have always been the "big brother" in the industry, and many good friends in the industry have been helped by him. "This year's Shanghai Michelin Awards, Samsung and two stars do not have Shanghai restaurants. Perhaps one star has a good reputation. This meaning is more about protecting time-honored brands. Others think, forget it, I'll give you one, formalism. In recent years, Shanghai cuisine has indeed fallen behind. It feels quite uncomfortable. There are no good shops in Shanghai. This is something that we Shanghai locals deserve to deeply reflect on." Speaking of this, I saw the light of determination shining in his eyes.

In fact, the handsome guy's own parents were educated youth who went to Xinjiang from Shanghai, and his family life was more particular than that of ordinary families. "My mother doesn't eat mutton, and our family doesn't eat mutton. My uncle would take me to delicious restaurants. Grandma used to work as a chef in the canteen of Xinchang Road Electric Appliances Factory. When she was a child, her uncle often had roasted bran and mooncakes in the restaurant. Although the ingredients were not rich in the past, my parents were in good condition when they were young, and the dishes they cooked were all Shanghai-style."

The handsome guy was interested in delicious food when he was a child, and this kind of influence came with the warmth of home. His uncle is also a famous Shanghai chef who knows how to eat.

Shanghainese people are more bourgeois and talk about feelings. Shanghai used to pay attention to polishing leather shoes when going out, not having dust on collars, and living exquisite. Three meals a day are exquisite and full of life.

"In the past, we used to make taste, and the method was clean, won with ingredients, and did not waste it. This article still applies now, just to say that some levels are made. Shanghai food is not high-end and there is no seafood. It is all from Ningbo. The food in the river is relatively low-end ingredients. Therefore, we must always improve the essence through the understanding of ingredients and taste. That is the real thing, not the hard-copy." And he has always been a practitioner of improving Shanghai cuisine.

Shanghai is a city that embraces hundreds of rivers, but the Shanghai in the eyes of the handsome guy is slightly different from the Shanghai in 1927, when hundreds of schools of thought and hundreds of flowers bloom. "Many elites from other places come to Shanghai to do catering business. Shanghainese have a say in how to define Shanghai cuisine. Whether it is liked by successful people from other places? Not necessarily. Some people love it, while others think that Huaiyang cuisine is relatively flat, and they think that the Shanghai menu is one. But I still stick to this private land in my heart."

Nowadays, when I go to a restaurant, what I look forward to most is the reassuring sincerity of eating. After recording "I heard it's delicious", I became a "real" fan of the handsome guy. His technical strength, adaptability and regional flavor control may only be concentrated on the stage for a minute, but when I eat it in my mouth, it will be like decades of sincerity.

In Shuai Shuai's exquisite home-style flavor, seeing the wall full of stars, they all came here for a taste of their favorite flavor. I don't think my mood is any different from theirs at this moment. It's good to relax and enjoy, and the thunder in my taste buds has been eliminated by the "truth".

They all say "convincing people with virtue", but in fact, he convinced people with "truth". He likes to help people because of his own experience. "I also rely on my good friends to help me, hoping to pass on positive energy and give others more opportunities." The handsome guy still remembers his hard work when he was young. He used to be the first chef to make a living and led a team to contract the kitchen at the age of 19. "At that time, it was the responsibility. I was afraid that it would be difficult to convince the public, so I spent more time studying hard than others."

The source of "learning" of home-cooked food actually lies in walking solidly. Handsome guys are different from current rookie chefs who "take it" through travel. He will stay more in the local area, meet more people, and cook more. The reason why his dishes can maintain a good level of "accurately hitting the taste buds" when "reading countless people" lies in his years of in-depth study of local cuisine.

"Each place has different products. The biggest benefit is the delicious food from walking. When you go out and see the local ingredients, you have to precipitate it." In his words.

Chefs in Jiangsu and Zhejiang provinces all know that in fact, twenty years ago, the best ingredients came from farmers 'homes living in water in the Hangjiahu Plain, and then all the way down to the south of Zhejiang, they were all treasures. Moreover, the good taste of the old base at that time gradually became blurred with the commercialization process. A large number of ingredients and dishes were "copied" commercially, making precise learning more difficult.

"When I was young, I traveled to many places to find ingredients. In terms of my career, my studies were very stressful. At the end of 1991, I went to Huzhou to live and work for three years, including Anji, Changxing, Deqing, Wukang, Quzhou, Jinhua, Wenzhou... This line has gone a lot. At that time, I came out to learn Cantonese cuisine, opened a condiment shop, and brought good dishes there. Huzhou is an old dish. Huzhou people make fish, eels, and river delicacies very well. It's quite interesting."

The handsome guy will use the actual combat of the kitchen stove to verify whether the "following others" of good ingredients is correct, and he will soon find the uniqueness of his own cooking materials. "Zhejiang people think that the best big silver carp is from Qiandao Lake, and Jiangsu people think that the best one is from Tianmu Lake. In fact, there is a place called Nanwan Lake, which is close to Wuhan. There are few tourists in this place and the fish are delicious. You know a lot by running around. There are many such examples."

I widened my eyes."Oh, that's how it is."

The handsome guy was sheepishly cooking in the kitchen and whispered humbly: "At that time, I had a little opinion on the ingredients."

The best ingredients in northern China are concentrated in the northeast, while to Yunnan in the south, there are also many flavor origins scattered throughout the hinterland. The handsome guy went to Northeast China for three years in 1999."Harbin, Dalian, Mudanjiang... "There are two places that impressed me deeply. The first one is the Red Yao people in Guilin, Guangxi. They eat sour food, sour ducks, and soak fruits. I always make sour water. There are Red Yao people under the Longjing Terrace. The meat is the best I have ever eaten in Yungui and Hunan. The bacon will also be sent to my own store for use! Yiliang, Yuxi, Yunnan, eats authentic Yunnan roast duck, Yunnan running mushroom, and looks for dried mushroom and matsutake mushrooms. The products are good. Tongguan, Shaanxi Province is close to Henan Province, and the catfish in the Yellow River of Laobaijia are very good. There are good ingredients in every place, and these are what I remember deeply."

"There is also Shandong. We recorded the program at that time and filmed four places in Shandong, Jinan, Yantai, Qingdao, and Qufu. Many Shandong people think their radishes are good, but in fact, the radishes in Rugao area are the best. Basically, in terms of ingredients, I think Jiangnan may be fresh, but in terms of pickled things, every place may have its own characteristics. The better places to pickle kimchi are Meishan, Leshan, Mianyang, and Guilin, Guangxi. Including when we went to shoot a show, we went to a place called Dongxing, in Guangxi. After going there, we found that the preserved eggs made from sea duck eggs were particularly good."

This rich food experience makes you can't help but crave it!

Therefore, it is no wonder that the handsome guy is very clear about the exquisite dishes that ultra-high-end people like, what places are suitable for people and what tastes. All his unique understanding is actually summarized in one sentence: "Eating is very simple, just eating something delicious with friends. something. First, the environment is clean, second, the ingredients are good, and third, don't burden too much and be healthier."

"In the past, I was a little confused. What is innovation? Now I understand that many dishes need to find their roots. There will be no more than 800 dishes out of 4000 dishes that real customers like.'Not expensive but not high-quality' is a misunderstanding. I often spend time with friends and like delicious things. There are many cases around us, and many members talk about pomp for business needs. Many listed companies such as listed companies Liad, Weichai Power, and Suning Tesco prefer to come here. In fact, good friends don't pay attention to pomp when eating, don't consume much, don't have any pressure, and eat three meals with the money in their pockets. Nowadays, except for business banquets, high-net-worth customers are willing to go to petty bourgeoisie restaurants, and generally they will not go to expensive restaurants when they pay the bill. Handsome, exquisite and home-style flavor, only 200 yuan per capita. The high one is 1500 yuan per person at the Nolaishi Yacht Club."

The dishes that best represent handsome guys are actually sweet and sour yellow croaker, salt-warm matsutake yellow croaker, Binzhou Yantian shrimp and Shanghai grandma braised pork. "These dishes are all original. The braised pork has a deep foundation here. In the past, the braised pork and eggs were all soup water. We made the braised pork into the way it is now. I am still improving this dish and adding apple cider vinegar to process it. There is also a dish that is Shuai Shuai Drunken Crab, which is also a secret dish."

With the same ingredients, handsome guys can express "Shanghai's business card" in subtle ways. The fat meat of the braised pork has been completely oiled, and the wine is crispy and crispy.

It was like the meal at noon that day. The seemingly ordinary dish tasted extraordinary. Yellow croaker is cooked using a unique "oil immersion" method, which is smooth and delicious.

The handsome guy is very careful about the materials used. Commercial perch is abandoned for smoking fish and the sole with better water quality and environment is used. Carrots are pickled with plum sugar, and many people can taste the taste they hate since childhood.

As for salt field shrimp,"apple loofah", and Taizhou tofu, he chose to collect delicious delicacies after traveling around the world. With this kind of "early taste" in his store, the first item can produce a "hot product".

The cooked and drunk razor clams here are also different from other homes. The razor clams have become "amber", and the gel of the fresh razor juice is so beautiful that people are pleasing to the eye!

Liu Zongyue said that only when a meal, a cup, and a chair are together with the owner can we see the style. The deeper the beauty is, the shorter the distance from us will be. He said: "Good meals and good utensils give people the temptation of love. In such a real world, it's amazing to be close to beauty with an unclean body."

Stars, like us, have only 76000 meals and 9 tons of food in their lives. Every meal is a precious daily life. The best state, of course, should be naturally warm, and good food should be like relatives and friends. Maybe, handsome guys just understand it earlier than ordinary chefs.

Shuai Xiaojian:
In 2011, he has been the executive chef of Shanghai Norris Yacht Club to this day.
Master Chinese cuisine, junior college majoring in hotel management.
[Olive Chinese Restaurant Award] Convener.
2017 Top 50 Chinese Catering People of the Year
2018 China Restaurant Awards Outstanding Contribution Award.
2018 Golden Diamond Excellence Chef Award.
Guest on TV food program.
General consultant of Top Chef and judge of the finals.
"Sea Banquet" USA competes as the 2012 World Chef King.
2010--2016 Every year, he participates in Shanghai TV's Xingshang Channel's ace program "Big Food Ace" and "Walking Delicious" as a resident guest.

Participate in the program: Zhejiang Satellite TV's "Wonderful and Good Life". Guangdong Satellite TV's "Hi, Roommate". Anhui Satellite TV's "The Taste of Heartbeat". Tencent video "New Year Fun". Food consultant for Jiangsu Satellite TV's "Fresh Chef in the Way", and food consultant for Nicholas Tse's "Feng Wei". Food consultant for "The Perfect Restaurant".
Food writer in the weekly radio and television newspaper "Chef Says" column.
2019 Chief Taste Officer of Zhejiang Satellite TV's "Familiar Taste". General consultant of Jiangsu Satellite TV's [Taste of Time].
The guest chef of Zhejiang Satellite TV's "I heard it's delicious".
General consultant of iQiyi food documentary [Spicy Day].
Haitian Oyster Sauce Commercial Film [Brand Story]
Shibazi serves as the spokesperson for knives.

The goddess asked

What home-cooked dishes do you like?

"Focus,

It's a pure power."

--Liu Zongyue

Food Bless You!

Consultant for China International Food Expo

Producer of "God's Table"