Huang Zhenhua came from a poor family when he was a teenager, and entered the catering industry at the age of 16. When he entered the business, he did "chores" such as serving food, washing dishes and cooking stoves, but he was conscientious, diligent and humbly asked for advice, and soon he was promoted from a handyman to a chef. In order to improve his cooking, he studied hard by himself. He tried his best to follow and visit the teacher, while insisting on reading relevant cooking books, making persistent exploration, experiment and innovation. He spent more than 30 springs in Qiu Lai, and his cooking theory and practice have made great achievements. More than 40 works of Cantonese cuisine have been published in various magazines and newspapers, which has attracted the attention of the catering industry at home and abroad, and has been highly praised by peers, becoming one of the top ten advanced technologies in China and Guangdong. He has been engaged in cooking for more than 45 years, devoted himself to the research and exploration of modern cooking theory, and published the cooking monograph Selected Works of Huang Zhenhua Cantonese Cuisine. As an outstanding young and middle-aged chef in China, Huang Zhenhua visited Japan, Singapore, Singapore and other countries successively, created a number of high-quality snacks such as "crispy sausage powder" and won the "Famous Brand Food" award at the Guangzhou International Food Festival.
Huang Zhenhua has a solid basic skill in cooking. In Cantonese cooking, he can do anything. Any material, once in his hands, becomes delicious. In the second national cooking competition, his "three-color lobster" won the gold medal for its proper ingredients, good pickling, strong knife skills, good shape, good heat, delicious taste and no diarrhea.
Innovation is the key to cooking. The value of Huang Zhenhua's cooking technology lies in his perfect combination of traditional and modern scientific cooking technology, and his constant innovation. For decades, he has reformed and innovated hundreds of Cantonese dishes. Such as "Tricolor Lobster", "Yipin Tianxiang", "Jiahe Yankou" and so on. From the name of the dish to the quality, it is extremely exquisite, just like a beautiful work of art, which can be tasted and appreciated. He studied and analyzed the changing characteristics of people's tastes, and used the cooking technique of "northern cuisine is eaten in the south, and ancient cuisine is eaten today" to create a "round table Chinese cuisine" that integrated the four major cuisines of China, a "Flower City Banquet" that added luster to Guangzhou, a "Manchu-Chinese banquet" symbolizing the Chinese national food culture, and a "Five-generation banquet" that sensationalized the Chinese and foreign food circles. Mr. Xian Liang, Dean of Singapore Culinary Institute, reserved five seats and made a special trip to taste. When Mr. Hans Fu Qinshi, former president of the World Chefs Federation, visited China, he praised Huang Zhenhua's cuisine as the essence of China's diet. Huang Zhenhua deserves to be regarded as a master chef in China.
Huang Zhenhua knows that it is very important to promote China's food culture and improve the overall cooking level. In recent years, he has devoted himself to cooking research and writing books, while selflessly inheriting skills and cultivating talents.
I have been fascinated by cooking for decades, and the fragrance of plum blossoms comes from bitter cold. Huang Zhenhua has worked hard for nearly 40 years and made outstanding contributions to the innovation of Cantonese cuisine. He has become the leading international chef in the field of Chinese food; Its cooking technology has been highly praised and respected by the country, the people and the international cooking community. Won the title of 1988 first-class chef, 1995 national model worker and so on. He led the national team to participate in the world cooking competition three times and won gold, silver and bronze prizes. He has also served as a judge of many important international cooking competitions. Footprints all over Germany, the United States, Norway, Luxembourg, Belgium, Japan, Malaysia and other countries and regions. Everywhere I went, I was warmly welcomed and praised, which made more and more people appreciate the elegance of this world-class master.
In March, 2000, he was hired by the Organizing Committee of China Cooking World Competition as the judge of the 3rd China Cooking World Competition. In April, recommended by China Cuisine Association, he was hired as a judge of the International Cooking Competition by the World Chef Federation. In June of 5438+00, it was awarded the title of "National Technical Expert" by the Ministry of Labor and Social Security; 1 1 In June, 2006, it was awarded as "Top Ten Chefs in China" at the first China Food Festival "China Chef Demonstration Meeting and 2000 Top Ten Chefs Selection Meeting". I have worked as a reception chef and cooked for the central leaders. In 2007, he served as the final judge of the second Shunde Private Kitchen Competition. In 2008, he served as the judge of the first international green cooking competition and the sixth national cooking skill competition sponsored by China Cuisine Association. In 2009, he was selected as an international chef in China and served as honorary chairman of the presidium of the World Chinese Healthy Eating Association.