好味道，大厨造。“湘菜香飘联合国”品鉴宴，由5位来自湖南、北京、深圳等地，在湘菜界享有美誉的资深湘菜大师领衔主理，集合了湘菜的经典技艺和前沿潮流。快来认识认识他们吧。

Good taste is created by great chefs. “Chinese Hunan Cuisine Comes to the United Nations”, led by five senior Hunan cuisine masters from Hunan, Beijing, Shenzhen and other places brings together the best Hunan dishes made with classic cooking skills. Let’s find out who they are.

大师团队：

Team of Masters

徐大斌(总指导)

Xu Dabin (Team Leader)

1960年生，湖南韶山人。全国五一劳动奖章获得者，享受政府特殊津贴专家，首批注册中国烹饪大师，湘菜大师，“毛家菜”传承第一人。现任湖南省韶山宾馆副总经理兼行政总厨。“毛氏红烧肉”是他的招牌菜，曾在全国及湖南各级大赛上获得金奖。

Born in 1960 in Shaoshan City of Hunan, Chef. Xu Dabin is the first batch of registered Chinese culinary master, the master of Hunan cuisine, and the first person of “Chairman Mao Cuisine”. He is the winner of the National Labor Day Medal and the expert who enjoys the special government allowance. At present, he holds the position of deputy general manager and executive chef of Minshan Hotel in Hunan. Specialized in cooking Braised Pork Chunk in Brown Sauce, he won gold medals at national and Hunan competitions with this delicacy.

主理菜品：毛氏红烧肉、冰糖湘白莲

Specialty dishes: Braised Pork Chunk in Brown Sauce, Lotus Seeds Boiled with Sugar Cube

王伏明

Wang Fuming

1957年生，湖南南县人。中国烹饪大师，湘菜大师，曾获中华金厨奖。曾长期供职于湖南省委接待处，接待过胡耀邦、江泽民、胡锦涛等党和国家领导人及外国贵宾，曾被外交部派往中国驻南非大使馆任主厨。

Born in 1957 in Nanxian County of Hunan Province, Chef. Wang Fuming, Chinese culinary master, master of Hunan cuisine and the winner of China Golden Kitchen Award, has been working in this field for 47 years. He once served President Hu Yaobang, President Jiang Zemin, President Hu Jintao and other state leaders and foreign guests when he worked in the reception office of Hunan Provincial Party Committee. He was sent by the Ministry of Foreign Affairs to the Chinese Embassy in South Africa as the head chef.

主理菜品：炊烟时代小炒黄牛肉、祖庵青菜胆、老长沙臭豆腐

Specialty dishes: Stir-Fried Sliced Beef, Stir-fried Chinese Cabbage, Zu’an Style

, Stinky Tofu with Meat Paste

欧阳海林

Ouyang Hailin

1974年生，湖南株洲人。深圳市烹饪协会副会长、深圳市烹饪协会湘菜专业委员会主任，深圳市尚厨餐饮管理有限公司董事长，国家高级烹饪技师，第三代祖庵菜传承人之一。2003年获第五届全国烹饪大赛热菜类金奖，为深圳夺得首枚全国烹饪大赛金牌。2006年10月获中华金厨奖。

Born in 1974 in Zhuzhou City of Hunan, Chef. Ouyang Hailin is the Vice President of Shenzhen Culinary Association, Director of Hunan Cuisine Committee of Shenzhen Cooking Association, Chairman of Shenzhen Shangchu Restaurant Management Co., Ltd., National Senior Culinary Technician and one of the first-generation inheritors of Zuan style cooking. In 2003, he won the gold medal in the 5th National Cooking Competition Hot Dishes, winning the first national cooking gold medal for Shenzhen city. In October 2006, he won the China Golden Kitchen Award.

主理菜品：清汤金耳羊肚菌、发丝牛百叶

Specialty dishes: Morchella in Chicken Soup, Sauteed Shredded Beef Tripe

李辉来

Li Huilai

1974年生，湖南衡东人。中国烹饪大师，湘菜大师，中国饭店协会名厨委副主席，星厨委副主席，北京湖南大厦餐饮总监，北京湘菜协会秘书长。

Born in 1974, Hengdong city of Hunan，Chef. Li Huilai is the master of Chinese Cuisine and Hunan Cuisine, Vice Chairman of the Famous Chef Special Committee of China Hotel Association, Vice Chairman of the Star Chef Committee, Director of Hunan Hotel catering in Beijing, Secretary General of Hunan Cuisine Association in Beijing.

主理菜品：东安仔鸡、麻仁香酥鸭

Specialty dishes:Dong'an Spring Chicken , Fragrant and Crispy Duck with Sesame Seed

吴云贵

Wu Yungui

1973年出生，湖南汨罗人。中国烹饪大师，湘菜大师，中国饭店协会名厨委员会副主席，《东方美食》“烹饪艺术家”，徐记海鲜出品总监。曾获“中华金厨奖”、 “国际一级评委”等荣誉。

Born in 1973, Minluo city of Hunan, Chef. Wu Yungui is the master of Chinese Cuisine and Hunan Cuisine, Vice Chairman of Famous Chef Special Committee of China Hotel Association, "Culinary Artist" of "Oriental Cuisine" and director of Xu Ji Seafood. He has won such honors as “China Golden Kitchen Award” and was hailed as “International First-Class Judge”.

主理菜品：豉香晒辣椒、蒜蓉粉丝蒸大龙虾、文和友蒸虾

Specialty dishes: Stir-Fried Sun-Dried Pepper with Fermented Black Bean, Steamed lobster with miced garlic and bean vermicelli, Steamed Crawfish

企业名厨：

Corporate Chefs

何阳根(蒸浏记)

He Yanggen (from Zheng Liu Ji)

1976年出生，湖南浏阳人，浏阳蒸菜名师，蒸浏记技术副总裁兼PC事业部总经理。曾任2016年“潇湘盛宴”紫金蒸排骨烹饪主厨，第一届浏阳蒸菜厨艺大赛金奖得主。

Born in 1976 in Liuyang city of Hunan, Chef. He Yanggen is the famous chef of Liuyang steamed dishes, vice president of Zheng Liuji technology department and general manager of PC business department. He served as the chef cooking Zijin Steamed Pork Ribs for “Hunan Grand Banquet” in 2016. He is the winner of the first Liuyang Steamed Cooking Competition.

主理菜品：浏阳火焙鱼、豆豉土腊肉

Specialty dishes: Liuyang Roast Fish, Hunan Bacon with Fermented Black Bean

周国柱(望湘园)

Zhou Guozhu (from South Memory)

1974年出生，湖南长沙人，厨龄25年。望湘园(上海)餐饮管理股份有限公司研发总工，曾获“湖南省芙蓉厨王”、“ 岳阳市首届美食节金牌厨师”等称号。

Born in 1974 in Changsha city of Hunan with 25 years of cooking experience, Chef. Zhou Guozhu is the chief engineer of South Memory (Shanghai) Catering Management Co., Ltd., who was crowned as the “Top Chef of Hunan” and the “Gold Chef of First Food Festival in Yueyang City”.

主理菜品：古法姜辣猪手

Specialty dish: Braised Pig Hooves in Ancient Method

戴勇攀(坛宗剁椒鱼头)

Dai Yongpan (Tanzong Braised Bighead Carp)

1993年生，湖南长沙人。成长于湘菜世家，是第四代传承人，2012年前往加拿大留学，就读于多伦多大学。和父亲一起联合创始坛宗剁椒鱼头品牌。

Born in 1993 in Changsha city of Hunan and grown up in a Hunan cuisine family, Chef. Dai Yongpan is the fourth-generation inheritor. He received higher education at the University of Toronto in 2012. Together with his father, he co-founded the brand of Tanzong Fish Head.

主理菜品：坛宗剁椒鱼头

Specialty dish: Braised Bighead Carp

整理/达庆玙

Sorted by Da Qingyu

责编：周歌

来源：大湘菜报