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伍钰盛大师简介:伍钰盛,1913年出生在四川遂宁县。他是高级烹调技师、北京国宝级烹饪大师、京华名厨联谊会会员、中国烹饪协会会员、北京烹饪协会理事、全国名厨技术表演鉴定会评委。全国各地以及少数民族、华侨和日本等国家和地区都有他的徒弟,可谓桃李满天下。伍钰盛是中国烹坛数一数二的川菜大师,被业界誉为“川菜泰斗”。他上个世纪四十年代就在四川重庆等地专事名僚家厨,有一手烹制川菜的好手艺,在巴蜀厨界很有名气。1950年进京后,伍钰盛大师组建北京峨嵋酒家,把川菜精工细做,并根据北方人口味特点适当做了改良。1958年出版的《中国名菜专辑》就收入了伍钰盛大师擅长的八款名菜;他于1959年被评为新中国成立以来的第一批烹饪技师。1983年,他担任首届全国名厨表演鉴定会评委。担任《中国饮食烹饪词典》技术顾问。“川菜泰斗”是烹饪同行对伍钰盛大师的盛赞,也是对他人品、道德和烹饪技艺的最高评价。
Master Wu Yusheng Description: Wu Yusheng, born in 1913 in Suining County, Sichuan Province. He is a senior cooking technician, a master of Beijing Guobao cuisine, a member of the Jinghua Chef Association, a member of the China Cuisine Association, a director of the Beijing Cuisine Association, and a judge of the National Chef’s Technological Performance Appraisal Committee. He has apprentices all over the country, as well as ethnic minorities, overseas Chinese and Japan and other countries and regions. Ng Yusheng Chinese cuisine is one of the best Sichuan cuisine masters, the industry as the “Sichuan cuisine”. He was in the forties of the last century in Chongqing, Sichuan and other places in the Mingjiaoweijia kitchen, a hand cooking Sichuan good skill, the kitchen is famous in Bashu. After entering Beijing in 1950, Master Wu Yusheng set up Beijing Emei Restaurant, Sichuan Seiko delicacy, and according to northerners taste characteristics made an appropriate improvement. The Chinese Famous Cuisine Album published in 1958 honors eight famous dishes that Master Wu Yusheng specializes in. He was named in 1959 as the first cooking technician since the founding of new China. In 1983, he served as the first national chef performance appraisal committee. As a “Chinese diet cooking dictionary” technical adviser. “Sichuan Dafandi ” is a compliment of the culinary counterparts to Master Wu Yusheng, and also the highest evaluation of his character, morality and cooking skills.