As one of three restaurants in the shangri-la hotel Paris, xianggong restaurant specializes in cantonese cuisine to the extreme, setting a standard for cantonese cuisine in the international metropolis of Paris. Yesterday, the reporter visits Paris sweet palace restaurant, executive chef li sen and so on 4 young chef collective first time to accept media to interview, told the wonderful story of cantonese cuisine on the world top stage. "Paris roast prince" inherits guangzhou craft

At the age of 38, he is the head of one of the world's top cantonese restaurants. In 2014, he was assigned to run the incense palace restaurant in shangri-la, Paris. At that time, xianggong had been awarded one Michelin star, but the original chef had left. He maintained the one-star rating through hard work, and gradually integrated his concept and pursuit of cantonese cuisine into xianggong. Under leeson's leadership, xianggong has become a cantonese restaurant where "Chinese people are moved to eat and French people find Chinese food so wonderful". The team also includes three young people from China: executive sous chef gao libiao, chef gao xueliang and chef Chen zhiwei. At present, xianggong receives about 70 guests every night, which usually needs to be booked in advance. It is almost full every day, and 70% of them are westerners. "I learned siu-mei in guangzhou, and now I am improving and innovating on the international stage, thanks to the foundation I laid in guangzhou." Mr. Chen zhiwei, head chef of xianggong siu mei department, started his career at li yuan restaurant in guangzhou in 1999, specializing in traditional cantonese siu mei. Since then, I have been traveling from place to place for many years until I stepped onto the top cantonese cuisine stage in Paris. When he arrived in Paris, he found that black Spanish pigs were used to make char siu, the quintessence of the cantonese style. He according to the food material bold improvement technique, perfect taste to conquer countless guests, become the xianggong signature dishes, "some guests say delicious to tears", he was also called "Paris prince of burnt taste" in the industry. French become fans of cantonese cuisine Leissen told reporters, many French celebrities are incense palace guests, even the former President hollande, sarkozy have been present, incense palace with high-quality cantonese cuisine to conquer them one by one. "The French will order lobster congee and sausage noodles. They will finish a plate of fermented bean curd with ginger, Onions and beef. After they eat here, they become the 'true love fans' of cantonese cuisine." Leeson points out that Chinese food often changes in the west to suit western tastes, a compromise made by chefs in the past to make a living, but it's not that foreigners only like that kind of Chinese food, it's that they haven't had really good Chinese food. At present, xianggong has a large number of frequent visitors from France, but also from all over the world. "From the beginning to the end, we insist on making the most authentic cantonese food without losing the Chinese taste and not catering to western tastes. We have a sense of mission to reverse foreigners' misunderstanding of Chinese food." Chef gao xueliang said.

Innovation: european-style ingredients Chinese style

Europeans love to eat fresh oysters, how to use the techniques of cantonese cooking oysters, let diners accept? After research, leeson invented the method of Fried oysters, mixing a special Fried pulp, brushing the oyster meat lightly on the outside, frying at high temperature for about 10 seconds, the skin instantly golden and hard, wrapped the oyster is still fresh and original, with black caviar, people even thumbs up after eating.

With European ingredients and cantonese cuisine, this innovative mix of Chinese and western dishes has made xianggong's products very popular with locals. In turn, western cooking methods have improved traditional cantonese cuisine. Gao libiao told reporters that cantonese dishes do beef is generally Fried, absorbed the secret of the French steak, he tried to use the French slow cooking method to deal with beef. Li sen said that the cooking methods and production standards of cantonese cuisine remain unchanged. He believes that the development of cantonese cuisine has changed and remained unchanged.

Expectations: I hope more cantonese chefs will go global

"The project of cantonese chef is very necessary, and more young talents are needed internationally." Heard that guangdong province is a big push "cantonese cuisine chef" project, to cultivate more young chef, who is very identity, he thought that the European and American chef training has rigorous standards, ensure the cuisines of inheritance, and the Chinese traditionally USES the master train an apprentice apprenticeships, teacher often paragraph, disciple nor the inspection standards, to be respected in the world cuisines, establish perfect chef training system is very necessary.

Li sen believes that few young Chinese in Europe become chefs. He hopes that chefs in guangzhou can come to xianggong's team to exchange and learn from each other and cultivate and grow up, so as to make xianggong's cantonese cuisine reach a higher level.