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Written by: Yuan Yan
2020-01-24 08:00
Last updated: 2020-01-24 08:00Today (24th) is the year of the thirties. The traditional Chinese New Year's Eve dinner, many people, even if they are busy with their daily work, will spend the evening with their family and enjoy the joy of reunion.
For the New Year's Eve meal, Chinese Executive Chef Yang Jiahui of Regal Hongkong Hotel started to conceive the menu two months earlier and planned the purchase of ingredients. From time to time, diners asked for it, and he agreed as much as possible. He professes that in this industry, he rarely has the opportunity to eat with his family, so he feels that the New Year's Eve meal is of great significance. In the past, there have been many disputes in Hong Kong.
Hot oil, stir fry, and seasoning, chef Yang Jiahui moves like a cloud, flowing in one go, without hesitation. He has been a chef for nearly 20 years, from a restaurant to a club, and then to an executive chef of a Chinese restaurant. Yang Jiahui said that he is most concerned about cooking, otherwise the ingredients are not good enough, "the most shocking is overcooked. "
Regal Hongkong Hotel's New Year's Eve dinner, with the best wishes (left) and full house of gold and silver (right). (Photo by Gao Zhongming)
It is most important to prepare the New Year's Eve menu two months in advance.
A shrimp toast with oil and foam strips, named "Gold and Silver Full House"; a Jinjiang sea cucumber shrimp ball pot, named "satisfactory". Both dishes are new dishes for the New Year's Eve rice this year, you must fry, cook, To stir fry, but Yang Jiahui took up dishes in less than 20 minutes.
He introduced the name of the dish and smiled, "Hong Kong people like it very much. I want to start the dish name two months in advance! Healthy, saving money, and smooth pasta are essential, but also with dishes and ingredients."
After the menu and colleagues from other departments "pour numbers", the most important moment is to order for the Spring Festival. He explained that many suppliers opened the door late in the Chinese New Year and had to prepare enough ingredients in advance. "When the guests arrive, the dishes come up and they will be happy."
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My father passed away two years ago and missed the family for a happy meal
There are common ingredients for the New Year's Eve, fish, seafood, and chicken are indispensable. He will try to match them, taking into account the changes in taste. Regular customers sometimes have a variety of requirements, some want to eat a strong flavor during the New Year, and some require light. He agreed one by one, "To make a restaurant, we must cater to the guests' requirements."
Cooking is the most afraid of "overcooking". When talking, it is also about waiting for the fire. In the past, there were many customers on New Year's Eve. Sometimes it continued from 6 pm to early morning. Yang Jiahui said that he did not feel hard; In addition, the catering industry was affected. Many guests came early and left early. He didn't feel anxious. He just said gently, "In my business, I rarely have the opportunity to eat with the housing company. I will cherish it." He said that his father passed away two years ago, and he felt that a meal was precious. "It will be very happy and missed to see the guests of the family. It will be smooth and happy in the new year, and Hong Kong people cheer."
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