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上海烹坛出了一名在国内外烹饪大奖赛上屡屡获得金奖的青年厨师,他就是上海新雅奥菜馆的厨师长彭军。1999年在第四届全国烹饪技术比赛中被授于“中国最佳厨师”的称号。 彭军师从沪上最负盛名的奥菜大师姜介福先生,彭军不仅深谙粤菜的烹调真谛,而且通晓我国各帮名菜的风味特色,乃至西餐的治菜之道。每次比赛他总能融汇贯通,推陈出新。他拿手的“红烧蝴蝶翅”、
Shanghai Cuisine out of a young cook at home and abroad to win the gold medal at the Grand Prix, he is Shanghai Xinya Austrian restaurant chef Peng Jun. In 1999 the fourth national cooking technology competition was awarded the title of “China’s best chef.” Peng Jun from Shanghai’s most prestigious Austrian master Ginger Jie Fu, Peng Jun not only well versed in the true meaning of Cantonese cuisine, but also to understand the characteristics of each of our famous dishes, and even the food of Western governance. He can always integrate each game, innovation. His “braised butterfly wing”