A little salt, a little vinegar, a little bit of college question

Author: Doublesra

Seeing a news a few days ago, Mr. Li Qigui, the top ten culinary masters in China, received an apprentice a few days ago. Strangely, the news is "no comments."

According to reports, Mr. Li Qigui was born in 1952. He is the administrative chef of the Beijing Tianlun Dynasty International Hotel. He has won the International Gold Award with a "Hundred Flowers Pearl Fish". He is well -known in the country.

Today, fast food, takeaway, and "prefabricated dishes" are popular, the apprenticeship ceremony of a cooking master is difficult to attract people's attention, it seems to be a matter of nature. But this is indeed a regrettable thing. Eating color also, if we are not interested in the taste, or always have a cheap taste and accustomed to it, isn't this "lying flat" too miserable?

In fact, if you do not discern your taste, you must not know the eyes and do not distinguish between the ears. The weakening of aesthetic passivation is always accompanied by each other, and even rudely misunderstood. Some people now have only one sentence of praise girls: "I see you look very wow!" This kind of words, at most, one white eye. A person "does not know the Han, regardless of the Wei and Jin", but if the beauty and ugliness are not distinguished, good and evil is unknown, it will be broken.

Some people always say that this thing is not delicious, not the previous taste. If you think about it, there is a problem with chefs and our own problems. Is our taste sensitive? Can we be moved before, will we really be moved? Will we sincerely respect a chef or a craftsmanship? If not, then we can only "fill the stomach", have no effort, and not qualified to enjoy anything.

Source: Light Review

Picture: Xinhua News Agency

Responsible editor: Wang Zimo

Edit: Sun Xiaoting Zhu Xiaofan

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