论文部分内容阅读
国家级高级烹调技师李兴福,上海川沙人,现年61岁。曾任上海市绿杨村酒家厨师长,上海金麒麟大酒店总经理,绿杨村华山分店总经理,1996年至1998年赴香港绿杨村酒家主勺,现任上海市绿杨村餐饮总公司餐饮总监、技术顾问。 李兴福年幼时家境贫寒,13岁就在上海顺兴菜馆当学徒,从此就与烹饪技艺结下不解之缘。由于他勤奋好学,悟性极高,学徒四年后被当时显赫沪上的一代川菜大师何其坤、钱道元看中,收为徒弟。在两位高人的指点栽培下,李兴福很快掌握了炸熘爆炒等基本的烹饪原理,并对川菜的烹
National senior cooking technician Li Xingfu, Shanghai Chuansha, now 61 years old. He served as chef of Shanghai Lvyang Village Restaurant, General Manager of Shanghai Golden Kirin Hotel, General Manager of Huaying Branch of Lvyang Village. From 1996 to 1998, he went to the master spoon of Lvyang Village Restaurant in Hong Kong. Now he serves as the director of Shanghai Lvyang Village Catering Company Food Director, Technical Consultant. Li Xingfu was in a poor family when he was young. He was an apprentice at the Shun Hing Restaurant in Shanghai at the age of 13, and was indissoluble with cooking skills. Because of his studious, highly understanding, four years after the apprentice was then prominent Shanghai generation of Sichuan master He Qikun, Qian Daoyuan fancy, received as apprentice. Under the guidance of two expert cultivation, Li Xingfu quickly mastered the basic principles of cooking fried stir-fry and cooking on the cooking of Sichuan