A modern chef studied Shandong cuisine, Sichuan cuisine, Cantonese cuisine, and Hunan cuisine in the 1975s. By chance, he was selected to work in the kitchen of a Beijing hotel with his culinary understanding that transcended his times. Starting from the most basic skills of cutting and mixing, he continued to delve into the richness of Shandong cuisine, the spiciness of Sichuan cuisine, the freshness of Cantonese cuisine, and the spiciness of Hunan cuisine. He integrated modern cooking concepts with the essence of traditional cuisine, breaking prejudices step by step, and won the recognition of the master chefs.
From a small stove in a courtyard to a chef in a Beijing hotel, from a looked-down apprentice to a famous chef in charge of a state banquet, Du Jingfei not only stirred up his own life with a spatula, but also witnessed the inheritance and changes of food culture in the tide of the times, becoming a master across the four major cuisines. The neighborhood relations in the courtyard, the competition and cooperation with colleagues, and the ingenuity persisted in special times are also intertwined into the most vivid background of his life.
Reader comments
The most cozy courtyard house
This is a book about cooking based on the setting of a courtyard house. It's really heartwarming. It doesn't have so many animalistic plots. There's no violence. It's very interesting. Come on, keep reading.
The most cozy courtyard house
This is a book about cooking based on the setting of a courtyard house. It's really heartwarming. It doesn't have so many animalistic plots. There's no violence. It's very interesting. Come on, keep reading.