Kenmin Chin

It is different from "Chen person of sound body and mind" (Hong Kong).

Kenmin Chin (ちんけんみん, man, from June 27, 1919 to May 12, 1990) is a cook of the 中国四川省自貢市富順県李橋鎮生 まれの Sichuan dish. I was said to be father of the Sichuan dish in Japan.

In the Chinese Japanese first, I was naturalized in Japan after a visit to Japan, and the Japanese name was called Kenmin Azuma (あずまけんみん). Kennichi Chin of the son, Chen-based Taro of the grandchild are cooks, too.

Table of contents

Origin, person

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The former domicile is Sichuan wealth order prefecture. I studied a dish as Sueko of ten brothers of the farmhouse in birth [¹], Kyoto river Chinese restaurant of the ground in ministry Yibin City.

I left Yibin in 1947 and changed the restaurant of big cities of Chongqing, Wuhan, Nanjing, Shanghai and went over to Taipei, Takao in 1948. I worked for 川菜餐館 of Hong Kong later.

I visited Japan by tourist visa with 黄昌泉 in (1952) in 1952, and similarly it became the freeloader (freeloader) of 陳海倫 (it is said that I did a high-quality hostess in Shanghai in prewar days) from Sichuan, and it was a freeloader of Seiichi Miyata of Marumi and the fruit shop next. It is a relationship to have offered a banquet dish to Katsuzo Okumura of the foreign affairs vice-minister by a request of 陳海倫 (1953) in spring in 1953 and begins out-of-store sales (business trip dish) in Ministry of Foreign Affairs.

I give haute cuisine in "east sentence basis garden" (a popular name "guest house") and hold a party and marry Yoko of the Japanese wife. (1956), Kenichi (later known as the Fuji TV "strong man of the dish") of the eldest son were born in 1956.

龍智議 from (1958), Taiwan opens Sichuan Chinese restaurant in Shimbashi Tamuracho in 1958, and the-based people enter the kitchen, too. -based people opened a store later to Roppongi, Akasaka.

The-based people were originally good at Imperial Court dish, but I also offer the popular dish after a Japanese (preference and kitchen circumstances at the time) lets you look good appropriately, and the dish except Sichuan added arrangement, and it is reputation.

Besides Sichuan Chinese restaurant management, I appeared for the cooking programs such as "today's dishes" of NHK. I show recipes such as pan meat, 担担麺 and the Japanese-style bean-curd soup seasoned with red pepper (soy sauce, pepper the base of the seasoning) in chili sauce, the time of the prawns which devised 乾焼蝦仁 for a hint and attract attention with unique language (like Kyowa word).

It was the thing which the world of Chinese food steeled a glance while working for a disciple of Buddha system, and learned it (偸精学芸), but the exhibition of the recipe was ready, and the-based people established Ebisu Chinese food academy with a volunteer in (1966) in 1966 and greatly contributed to the spread of Chinese food originally. I won an excellence skill list prize (modern master craftsman) in (1987) in 1987.

I died at (1990), 70 years old in 1990.

Episode

• A miniseries "wife of the bean-curd soup seasoned with red pepper" with family of Kenmin Chin, Kenichi as a model was broadcasted with NHK synthesis TV in 2003. The lead is Tetsuya Takeda, Keiko Matsuzaka.
• I performed the arrangement that I put together in Japanese taste such as "the lie that there was some my Chinese food lie, and but it said, and was delicious a lie" and the above positively. It is said to "bean-curd soup seasoned with red pepper that pig ground meat and recipe called a long leek"-based people began it in Japan "tomato catchup for "ramen 風担担麺" (general juice なしが in China) "to put cabbage in pan meat in a time" becoming natural seasoning of the prawns chili sauce" in current Japan. This arrangement serves Chinese food in today's Japan and will show a great effect for the spread of Sichuan dishes. In addition, in mainland China, such a dish is founded now.
• When I made a steamed bun with "today's dish", it was asked Kumiko Hirose of the assistant with "is this for how many?" and answered it "it was big, a lot". In addition, I spoke a reason to perform hand molding into of materials, "soup stock goes out of five chopsticks" (= finger).
• According to the story of Kennichi Chin, there is a marriage career of life 3 degrees. It is said, "you do not need to work" in capitalists, and the first marriage partner was going to gain on cultivation of the opium without knowing it when prohibited, but I fail, and I will be chased by the authorities. When I ran the restaurant in friends in Hong Kong, and the second partner got on track. However, I am disgusted with the trouble between the friends of the profitable reason, and deny a shop and cross it to 黄昌泉 and Japan of the Rev. dim sum of the friend. And you were bound together with Yoko who became the companion of the life by the third marriage, but "the half pay was a thing of the wives of Hong Kong, and still would you get married even if a wife was in me, Hong Kong, and the proposal of-based people got married with you?". However, Yoko thinks, "it is a honest person", and it is said that I got married. Actually, Kenichi calls the wife of-based people in Hong Kong "mom of Hong Kong" and learns how to make fried rice, and it is said that I went together as a family beyond the borders.
• Interchange with Isamu Saeki who acted as the chairperson of Kintetsu group was deep, and 尹東成 (Sheraton Miyako Hotel Osaka), Koichi Yang (Sheraton Miyako Hotel Tokyo), the immediate pupil of Hashimoto Kiyokazu (Yokkaichi Miyako Hotel) and others acted as the chef de cuisine of the hotel of the Kintetsu group by the relationship.

Book

• Introduction to Chinese food technology (Shibata Bookstore, 1968)
• The Sichuan dish life (Heibonsha Publishers Ltd. library, 1988) of wandering bean-curd soup seasoned with red pepper - Chen
• Chinese Sichuan dish - side dish (basic crochet) (1983)

A lot of など.

Footnote

1. Dish confrontations Beijing decisive battle China's four biggest for strong man (Fuji TV) 1,996 years of the ^ dish

Outside link

• Sichuan Chinese restaurant official Web site

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