History with Guangzhou LN Hotel Five
Master Wu Jiaquan joined the Guangzhou LN Hotel Five on March 1st, 2015. As a native of Guangzhou, he is an expert at cooking Cantonese cuisine and has over 30 years of experience. In China, the expression “eating in Guangzhou” has existed since ancient times. Southern Guangdong has a long and profound culinary tradition which has had a huge influence on Master Wu. He has been interested in eating delicious food since he was a kid, and as he grew up, he became extremely passionate for cooking.
Standard of “Tea 5”
With his 30 years of experience, Master Wu has perfected his culinary skills and can use a variety of seasoning methods in a flexible way. He insists on innovation without deviating from tradition. For him, the highest standard is being scrupulous about every detail of his food.
Integration of Northern and Southern Cuisine
Master Wu is an expert at integrating northern and southern cuisines with classic Cantonese cuisine, so that guests can savor the genuine traditional flavors of Guangdong. White Pepper Chicken is one of the specialties at Tea 5. It uses Qingyuan chicken as a basis. This type of chicken is bred in the wild to improve its taste, making it sweet and tender as it gets enough physical exercise. When cooking, the chef will first remove the bones from the chicken legs and then chop the meat into small balls, giving a mild yet pleasant flavor. Master Wu uses the traditional culinary skills for cooking the Cantonese white pepper fish head casserole. Based on these methods, Master Wu came up with some innovations by frying the pickled white pepper chicken legs in a frying pan without using any oil until they become crispy, tender and juicy. The spicy taste of the white pepper makes the meat even more crispy and tender, and customers can enjoy a delicious aftertaste.
Essence of Cantonese Cuisine
Master Wu said: “Respect the characteristics of your ingredients. Cook in a simple manner with the best raw materials. Control the cooking temperature. Learn how cooking masters adopt different culinary skills with subtle differences. Only in this way can we cook genuine Cantonese cuisine.” In his mind, “respecting and feeling the ingredients” is the essence of Cantonese cuisine.
Master Wu thinks that a good Cantonese dish has vitality. It should attract the diner’s sense of smell and vision after it is served, so that customers will want to taste it immediately and then be led up to meaningful aftertastes. People will then want to eat some more and savor the details of the flavors. Finally, the customers will want to applaud the chef for his consummate culinary skills. A good cook should have such an ambition, and cook dishes with genuine soul.
Tradition vs. Innovation
Adhere to traditional Cantonese cuisine, carefully select ingredients, pickle them in a unique way, decorate the dishes to make them more attractive, make it more convenient and pleasant for diners, and make the dishes into a veritable feast for the eyes. Thanks to his unique understanding and handling of ingredients, Mr. Wu has now become such a distinctive master chef.