Isn't food that can't paint a good cook?He uses the flavor on the tip of the tongue with a picture

Guo Shanheng picked up the brush, first outline the outline, and then combined with the light and shadow secretly filled with color. After a few minutes, a small dish was on the paper. At the same time, he tied a white apron and pushed open the kitchen door. After a fireworks lingering, a plate of painting -based meals was on the table.

"Eat while it is hot." He greeted the diners who had been mouth -watering, and walked straight towards the desk. Compared with the finished product, the finished product changed a few times to the paintings, which was considered satisfied.

Why draw it before cooking? "In order to keep the charm of that moment." Guo Shanheng explained that the carefully selected ingredients were fleeting after cooking. The taste or description in the old mouth. A meal, condensing the wisdom and hard work of the cook, isn't it an art expression? As a result, the painting became the most direct way to think of Guo Shanheng.

The chef who has been soaked in the kitchen for many years picked up the brush, combined with a single line, color, and noodles to record his own products, and also showed the flavor of the tongue. He quickly made a dish and recorded it in art. It was a pastime after Guo Shanheng's "escape" work. What is not well known is that Guo Shanheng is also the research and development director of a well -known manner chain brand in Jinan, walking around the three -story handle all day. Guo Shanheng said that he wanted to add the daily food of the fireworks to the "kitchen painting".

Permanently, keep it

The chef is also artistic. This is expressed by Guo Shanheng through "kitchen painting", which also originated from his life experience.

When he was young, Guo Shanheng made sales, and he was a sales director at its peak. There were many occasions in entertainment. He described his mouth more and more, so in a coincidence, he began to open a restaurant with people -Milo Coffee, this is also the western enlightenment of many Jinan people. Based on the interest in catering, took off the suit and took off the tie, Guo Shanheng's upper apron, pierced into the back kitchen. Starting from the apprentice, he learned about a western restaurant for three years and gradually derived his "love".

After graduating from the back kitchen of Milo Coffee, there is a new Western restaurant in Jinan market, and General Guo Shanheng is used to applying for it. It is his goal to collect a hundred families. He also went to the restaurant manager. The main lead of the hall is included.

For more than ten years, Guo Shanheng, who has accumulated many restaurants experience, pursues the richness of taste buds. He began to use the way of travel to increase the hearing. Over time, he has his own tentacles to taste food. He found a trick, that is, every time he goes, he is looking for a husband and wife shop, or the owner of this shop is a chef, and his wife is a waiter. "Whether you make Lucai, or Sichuan cuisine, or make anything, it can guarantee a relative taste and taste." Why? Because they know how important diners are.

In the pursuit of taste, Guo Shanheng has never stopped. Most of the western restaurants in Jinan who can say in Jinan have applied for the "big meaning" that can gather the taste. In his opinion, raw materials are important and mood is also important. Guo Shanheng believes that "the dishes are not fixed", "the heat, color, ingredients, and the chef's understanding of the dishes will affect the final taste."

Before cooking, first draw it, and it is also the practice method found by the chef's repeated exercise in the cooking skills. In this regard, Guo Shanheng has his own explanation: "The dishes are completed, and the diets will disappear soon after the table is served. Honestly, the regret in my heart is greater than joy. It can save it. "Because he once had the foundation of painting, he wanted to record it with painting. First, it was preserved, and the other was to combine cooking as an art.

"Simple graffiti made with lines, the outline of the brain is slowly presented. From the vagueness, it can be modified immediately in the uncertain place. This can also be targeted in the process of practice and reduce unnecessary waste." Guo Shanheng said that in the process of practical operation, the combination, taste and material characteristics of various raw materials will also be modified in practice: "Most of the completion of the dishes is inconsistent with the design of the design. , Another improvement and implementation of taste, taste, and form. "

On "the self -cultivation of the chef"

"I want everyone to know what the kitchen is like." Guo Shanheng said that the chef is not only what everyone knows it will cook. The chef can have culture, the chef can have artistic cultivation, and the chef can have some literary precipitation. At the same time, the chef should also have accumulation of life and be expressed through dishes. What he does now is the key point of the chef's later period, which step by step to the extreme of his love.

Most of the time, Guo Shanheng felt that he was not just a chef. He saw Shen Congwen, Wang Zengqi, Tang Lusun, and Pinxiang Wild Food. Forced him to continuously improve his skills.

The chef is the nickname of Guo Shanheng's walking in the gourmet rivers and lakes. In the kitchen, the popularity of the name of the stubborn chef far exceeds his real name. This "stubborn" word contains a lot of meaning, stubbornness, and naughty. Li Qi, Guo Shanheng's friend is also a partner today, bluntly, Guo Shanheng has the paranoia that ordinary people are unimaginable: "Lao Guo has a child -like curiosity about food and is willing to try everything. In the kitchen, he has his own stubbornness, and he has his own stubbornness, and he has his own stubbornness, and he has his own stubbornness, and he has his own stubbornness. Or a distinctive personality -the identification must always be adhered to the end. "By chance, Guo Shanheng's current position and his pursuit form a strong contrast. As the research and development director of the martial arts, every morning at 4 o'clock in the morning, the sky was bright, and he rushed to the central kitchen on a bicycle. The ingredients and stewed meat were his duties. A few hours later, a pot of mellow meat was out of the pan. Following the delivery vehicle to a store in the city, at noon, I was looking forward to the diners who could eat it.

Put the meat meat is a shiny business card that represents the flavor of Quancheng. Wuyue Temple, as a brand that has emerged in Jinan's alien forces in recent years, is loved by young people. Before Guo Shanhenglai, the founder of Wuyue Temple had "defined" the flavor of the meat. Therefore, after Guo Shanheng joined, it did not change its original flavor. , As much as possible to make the flavor of the meat more three -dimensional.

Guo Shanheng firmly believes that the hero does not ask the source, and the stall can also produce food. Every morning, after a day of work, he always loves to stroll around the streets of Jinan in the streets of Jinan leisurely to find those flavors that can move himself. He firmly believes that his efforts will not be in vain, and he is waiting for a restaurant that belongs to himself.

What kind of restaurant is that? Guo Shanheng described that the guests are not as many, but they must be connected; the dishes are not complicated, but they are more delicate. "I will insist on their understanding of food, and it must be integrated into the flavor of different cuisines. I hope that their own products can soothe the spleen and stomach of each diner — the return of people who have been in the middle of the rivers and lakes, and can enjoy the peach Li Chunfeng in this restaurant. . "Guo Shanheng said.

New Yellow River Reporter: Xue Dong Yaozheng

Edit: Han Luying

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