Hong Kong media reported that Chinese national treasure chefs and Cantonese Cai Tai Dou Huang Zhenhua died of illness in Guangzhou at 78 years at the age of 78.As for any disease, the report was not mentioned.
Sing Tao Daily disclosed the above news on the afternoon of Thursday (29th).Huang Zhenhua has been deeply cultivated in the field of Cantonese cuisine for more than 50 years. He is proficient in the cooking of Cantonese cuisine and is good at combining traditions with modern cooking technology.
It is reported that Huang Zhenhua successively became a Guangzhou restaurant chef in 1976 and was the youngest master in the industry at that time.Guangzhou Restaurant is one of the most famous restaurants in Guangzhou.
Huang Zhenhua was the vice president of the Chinese Culinary Association and was officially awarded the title of "Chinese Cooking Master" in 2000.In 2011, he was selected as a Chinese national chef ceremony and awarded the title of Chinese chef (Honor Award) awarded by the Ministry of Commerce of China.
Huang Zhenhua is well versed in the essence of Cantonese cuisine. There are hundreds of Cantonese dishes that have been reformed and innovative. The dishes include three -color lobster, one palm of Dingshan River, and one -grade Tianxiang.He also developed famous banquets such as the Manchu feast, the five dynasties, the king of the South Vietnamese, and the round table Chinese cuisine, and represented the China Cooking Competition on behalf of China.
