Relevant figures of Linqu mutton feast

Gao Naizhi (1914-1991), a native of Wujing West Village, Wujing Town, worked as a chef in Mr.five, Zhang Mei, and mastered the method of "all-lamb feast" from 1979 to 6579.

1In the spring of 985, Shandong Supply and Marketing Cooperative issued the relevant documents of "developing local famous food and invigorating rural economy". At that time, Master Wang Guangcheng, who worked as a chef in Wujing Supply and Marketing Cooperative, realized that "Whole Sheep Sleeping Mat" was a local famous food and had broad development prospects. With superhuman cooking quality, he studied hard and asked the teacher for advice every time he read a book. He spent more than 20 years studying, sorting out and arranging it.

Wang Guangcheng, born in 1959, is a senior culinary technician in China and a culinary master in China. Since 18 years old, he has been studying with famous chefs and is diligent and eager to learn, which has won the favor of Master Wang. Forced by the development and perfection of the local famous "All-sheep Banquet", he developed great interest and has been learning from teachers all over the world. He has asked Master Gao Naizhi for advice many times. Master Gao was moved by his eagerness to learn and passed on the traditional practice of "all-sheep feast" to Wang.

After several years of painstaking research and practice, Wang Guangcheng has further improved and developed the "Whole Sheep Summer Sleeping Mat" on the basis of mastering the original cooking.

Wang Guangcheng excavated the original 24 whole sheep, and innovated to 30, and developed 6 sheep eyes, tendons, sheep treasures, eyelid flesh, sheep marrow and nasal cartilage. These dishes are put on the plate, not on the plate. Because the container is enlarged, it is impossible to use only one sheep's, such as sheep treasure, sheep ears, eyelid meat and so on. Transform the original 72 dishes into 128 dishes; Standardize the names of various dishes, such as naming the original "stir-fried sheep lips" as "braised ginseng"; "Steamed sheep brain" is named "Snow Bee Diancui"; "Cold 100 Page" was named "Thousand Waves"; "Spicy lamb tripe" is named "Babaojinbao"; According to different cooking methods, the newly developed sheep bone marrow was named "Fried Silver Bar" and "White Jade Ruyi". From sheep's head to sheep's tail, from sheep's spine to sheep's hoof, all kinds of dishes cooked in different parts are labeled with wonderful dishes according to their parts. Although they are all whole lamb dishes, there is no name with the word "sheep". For example, sheep ears are divided into upper, middle and lower sections, and three dishes are cooked in three places, that is, the tip of sheep ears can be used as a "welcome fan"; Sheep ears can be "double phoenix green"; The roots of sheep's ears can be used as dishes such as "Longmen Corner", which is named auspicious and implies fragrance. In addition, the selection of materials for each dish of the all-sheep banquet is very particular, and it is the first-class black goat on Qingshishan. From slaughter to grading, we must straighten out step by step according to the procedure, so as to achieve the cooking method of slices, diced, shredded and strips, that is, simmering, mixing, exploding, sliding and rinsing (you can also make whole mutton soup with rich nutrition, mellow taste and fresh taste). The whole lamb dish is soft and rotten, light, moderate in taste, sour, spicy, harmonious and not fishy. Visualized naming, pleasing to the eye, scientific and timely, has developed the past "whole sheep banquet" into a real "whole sheep banquet"

After the development and innovation of Wang Guangcheng, the "All-sheep Banquet" is presented to people with a brand-new look. With the development of economy and the prosperity of tourism, Wang Guangcheng once had the reputation of "watching the red leaves in Linqu and eating them all to be a sheep", so his name is also very famous.

199 1 In early summer, Wang Guangcheng participated in the food exhibition held by Shandong Supply and Marketing Cooperative in Jinan on behalf of Weifang Supply and Marketing System, which was well received by experts and experts. That year, the catering service company of the provincial supply and marketing cooperative held the "Linqu All-sheep Banquet" workshop in Weifang Supply and Marketing Cooperative Guest House. Wang Guangcheng talked about the main methods of making 16 cold dishes and 64 hot dishes at the "mutton feast", and more than 30 people from the whole province took part in the study. In this workshop, "Wujing Mutton Banquet" was officially named "Linqu Mutton Banquet". It was broadcast many times in the column of "Talking about Sheep in the Year of the Sheep" of Weifang TV Station, and it was also reported by Weifang Daily and Weifang TV Station. 1998, Wang Guangcheng's brand "Quanyangtang" was awarded "Local Famous Snack" by Shandong Provincial Department of Trade, and its brands "Guangcheng" and "All Sheep Banquet" were traded by Weifang City. In 2006, "Guangcheng" brand "All Sheep Banquet" was awarded "Shandong Famous Banquet" by Shandong Food Culture Association. In the same year, a reporter from Shandong TV Station came to Linqu Guangcheng Hotel, made a comprehensive record of the making method of "All-sheep Banquet", and made a continuous report on "Guangcheng" brand "All-sheep Banquet" in the 365 column of "Agricultural Science Channel". In 2006, Linqu All-Sheep Banquet was included in the 25th Collection of Linqu Literature and History Materials. Linqu Sheep Banquet has just opened. It is like an art star shining in our city in the food culture.

It is worth mentioning that in the mid-1980s, Wang He, a first-class chef who worked in Wujing Supply and Marketing Cooperative Hotel and later worked in Linqu Daguanyuan Hotel (they had studied under famous fish banquets), systematically introduced the making process of "All-lamb Banquet" in Linqu Information Daily from June 65438 to June 0994.