三月桃花满树红,塘中鱼虾肥嫩鲜。中商部命名为中华老字号的上海绿杨村酒家,本着“出人出菜”的育人之道,在春风得意中“红杏出墙”的“全鱼席”,又为饮食市场增辉添彩。 绿杨村虽已“花甲”高龄,但它宝刀不老,青春依旧,关键在于它重视培养技术人才,在继承发扬传统菜肴的基础上,提高工艺,开拓创新,全店轮番供应的菜肴品种数以千计,一批高厨里手若绽枝桃花,脱颖而出。如绿杨村总店高级技师等领衔开创的“全鹿席”,去冬成为饮食市场的佼佼者,参与制作的厨师也从中得到锻炼;高级厨师、绿杨村分店金麒麟大酒家厨师长丁 In March, peach tree full of trees, red fish and shrimps in the pond. The name of the Ministry of Commerce named Shanghai Green Young Village Restaurant, old and famous in China, based on the concept of “educating people out of the kitchen” and “all-fish mat” in the spring breeze, which adds luster to the diet market . Although it is old in the age of “Hailia”, the key point lies in its emphasis on cultivating technical personnel. On the basis of inheriting and promoting traditional dishes, there are thousands of varieties of dishes that increase technology, pioneering and innovating. A group of high-cheng if blossoming peach blossoming, come to the fore. Such as the head office Lu Green Young Village, led by senior technician led the “all deer seat” to winter to become the leader in the diet market, involved in the production of chefs also get exercise; senior chef, Green Village Branch Kim Kirin Grand Chef Chef Ding