Characters experience, Luo Kun

Since 14 years old, he has been traveling in Jiangmen, Taicheng, Guangzhou, Hong Kong and Zhanjiang. With Fu Huanting, Ye Li, He Feng, Lin Rong and other famous teachers, he gradually merged the strengths of various factions and became famous at the age of 20. At the beginning of the founding of the People's Republic of China, he worked in Guangzhou Datong Restaurant, organized and set up an amateur dim sum study group as the team leader, and also went to major cities in China to learn from teachers. Later, he was transferred to Panxi Restaurant to take charge of the dim sum department. In 1956 Guangzhou's first famous food beauty exhibition, his dim sum products, such as beehives, barbecued pork buns with jade liquid, and egg tarts for ducks, were very popular and won the title of "famous chef of dim sum". He is the first batch of super pastry chefs in Guangdong Province. He was awarded the title of "Best Pastry Chef in China" in the 1983 national cooking performance by famous teachers, and later served as the deputy manager of Panxi Restaurant. He has been engaged in dim sum making for more than 60 years. He can not only make more than 3,000 kinds of delicious snacks, but also make food into various flower patterns and lifelike animal shapes, giving people beautiful enjoyment. For example, jiaozi, a famous green white rabbit, is made of shrimp dumplings in the shape of a white rabbit, lined with green parsley and golden shredded eggs, just like a group of rabbits playing on the grass. His works have won many awards in technical exhibitions organized by the whole country, provinces and cities. It has been rated as a national model worker in the commercial system and a model worker in Guangdong Province.

Luo Kun's fame spread far and wide overseas. Former British Prime Minister Heath, former US President George H.W. Bush, former US Secretary of State Henry Kissinger and former UN Secretary-General waldheim all tasted his snacks during their visits to China and praised his skills. 1962, a group of nine Japanese "gourmets association" came to Panxi, named to taste snacks made in Luo Kun, and put forward quite strict requirements: eat 10 snacks every day, and each snack has 16 items, including four kinds of desserts and 12 kinds of salty snacks. Luo Kun readily agreed. Nine Japanese diners take photos before eating snacks every day, then carefully taste them and finally take them away 1. On the ninth day, I was persuaded and gave up tasting automatically, leaving a "deserved" compliment. 1In July, 980, Luo Kun and his party toured seven major cities in the United States, including Washington, new york, Los Angeles and Philadelphia, at the invitation of China Famous Cuisine Performance Company in new york, USA. When people watch Luo Kun's performance, they see that the dough in his hand is like magic, and in a blink of an eye, it becomes a lively and lovely "white rabbit", a "swallow" flying with wings, and a "Bai Meihua" in full bloom. When tasting, the audience took photos as souvenirs, even as precious handicrafts, wrapped them and took them home to enjoy with their relatives. Local TV stations, The New York Times, Washington post, Overseas Chinese Daily and other newspapers reported the grand performances of Luo Kun and others.

Although Luo Kun dropped out of school as a child, he persisted in learning cultural knowledge in his spare time. He could improve the method of making snacks by using the principles of physical chemistry. For example, the traditional method of making lotus crisp is to soak it in slow fire. With the increase of oil temperature, the petals gradually open. Luo Kun developed a method to accelerate the opening of petals by physical principles after sprinkling water in hot oil to produce vibration. For another example, the optimization method of the famous mathematician Hua was integrated into the production of Melaleuca Crisp, and the best ratio of lard and flour was determined. This alone, Panxi Hotel saves more than 600 kilograms of lard/kloc-0 every year, and Hua praised him for "not raising fat pigs, but increasing lard production". In his later years, he not only taught a large number of disciples, but also compiled and published books such as Cantonese Dim Sum, Four Seasons Dim Sum, Fruit and Vegetable Dim Sum, Weekday Dim Sum, Dim Sum on the Table, and Luo Kun Dim Sum Selection, which contributed to popularizing and improving dim sum making technology and spreading the food culture of "Eating in Guangzhou".

Because of Luo Kun's superb skills, hotels in Hong Kong, Macao and foreign countries often want to hire him with a large sum of money, but he is always unmoved. 1964 After a dinner for foreign guests in the winter, the State Council Prime Minister Zhou Enlai thanked the chef and held Luo Kun's flour-stained hand tightly. When we meet again a few years later, Premier Zhou can still call out his name. Luo Kun 1958 joined the China * * * Production Party and was elected as a member of the Guangdong Provincial Political Consultative Conference and a representative of the 12th National Congress of the Communist Party of China.

After retirement, Luo Kun gave up the high-paying recruitment in some hotels such as Guangzhou, Shenzhen and Beijing, and returned to his hometown of Huadu Xinhua Town as a consultant to revitalize the catering industry in his hometown. 1992 was elected as the representative of Hua County People's Congress, and 1993 was named as the outstanding party member in Huadu City. 1999 is dead.