Where was Ye Yonghua born?

Ye Yonghua (English name: YipWingWah) is a pastry chef. Ye Yonghua (English name: YipWingWah), a Hong Kong pastry chef, has more than 50 years of experience in the catering industry. 1986 joined Jialin Building, Peninsula Hotel, Hong Kong, and worked as the head of dim sum department for more than 30 years, during which I made mini cream moon cakes in Peninsula, Hong Kong.

Chinese name: Ye Yonghua.

Mbth: YipWingWah

Nationality: China.

Place of birth: Hongkong, China.

Occupation: Huang _ Group Baker

Representative Works: Milky Moon Cake in Hong Kong Peninsula

Gender: male

Main story

20 12 after retiring, Ye Yonghua became the "dim sum ambassador" of Peninsula Hotel Group, and often went to Peninsula hotels all over the country to teach the skills of making dim sum and moon cakes.

In 20 17, he became a master of the yellow cake art and launched a series of moon cakes, which not only developed traditional moon cakes, but also flowed sesame moon cakes.

Character experience

Juvenile period

Ye Yonghua's father is also in the catering industry, and Ye Yonghua is the oldest in the family, so he entered this industry when he was young. 1966, 13 years old, apprentice of Longmen Hotel, Wan Chai. He started by learning to make snacks and got up at three or four in the morning to prepare. He works more than 14 hour a day. At that time, there was no special person to teach, so Ye Yonghua followed the master to do and learn.

Peninsula era

1986, 33-year-old Ye Yonghua joined Jialin Building, a Chinese restaurant in Peninsula Hotel, as the head of dim sum department, and was promoted to a five-star hotel owner. He mainly makes traditional snacks, including barbecued pork, shrimp dumplings and spring rolls. At that time, the snack department made about 10000 to 12000 snacks every day. Ye Yonghua will add new meanings to traditional dim sum according to the seasons, such as adding abalone, pine mushrooms and other expensive ingredients to barbecue, using carrot juice as corned beef, and leek juice as dumpling skin. .

Milk yellow moon cake fever

1986, Ye Yonghua's first year in Jialin Building. It was just near the Mid-Autumn Festival. At the request of the company, Ye Yonghua's guests who ate in the restaurant cooked some special food to celebrate the Mid-Autumn Festival. He borrowed a mirror made of western-style cakes, filled with milk yellow and covered with butter, and created a mini milk yellow moon cake, which became the founder of milk yellow moon cake. Only 2000 boxes were made for old customers in the first year. The following year (1987), the hotel officially launched mini cream moon cakes for sale, which caused media reports.

Display one's skills

In 20 12, Ye Yonghuarong retired and became the "Hong Kong dim sum ambassador" of Peninsula Hotel Group. He goes to Peninsula hotels such as Shanghai, Paris and Bangkok from time to time. , and nearly 50 years of experience has been passed on to the chef teams of Peninsula hotels around the world, and at the same time, the production method of milky moon cakes has been taught.

Act as a master of cake art

20 17, joined Huang group, became a master of yellow cake art, and continued to develop moon cakes with different flavors. In addition to the traditional moon cakes with double gold, double yellow and double white lotus seeds, as well as the classic cream moon cakes, Ye Yonghua has also made a series of mobile moon cakes, such as mobile cream moon cakes and mobile sesame moon cakes, which have also attracted media reports.