Characters 丨 Famous Chef Dong Shunxiang and Hangzhou Zhiwei Guan "Weizhuang": Everything is the best arrangement

Reporter Wang Yan

Memories are very interesting things. The longer the time, the better the rest. As if all the bad ones, the sad one has been cleaned by years.

Over the years, many successful people have interviewed so many difficulties when they remember the past. Perhaps it is unwilling to reveal the sadness, but it is more self -cure of life. After walking, look back, everything is the best arrangement.

Western philosopher Nietzsche said that great people love fate, neither obey it nor resent it, and take a indifferent road to a passionate and fun.

Love may be the best response to fate.

Dong Shunxiang, general manager of Hangzhou Zhiwei View Zhuang Catering Co., Ltd.. Hu Zhongying, a master of cooking art, is one of the top ten famous chefs in China, a master of cooking, and a master of Chinese cooking.

Before seeing Dong Shunxiang, he heard that he was called the godfather -level figures of the gourmet industry. Something was a little curious. What kind of person can you lead people's taste?

"My father is the master master. My mother used to work in Hangzhou restaurant.

"In that era, the hobbies of food, in addition to the inheritance of the blood, may have some most of the desire."

"The sound of the rolling pin is really nice, just like drums."

"When people sleep, life is stagnant at a certain level, so when others fall asleep, I work hard to learn, which is longer than the life cycle of others."

"Life is simple and beautiful."

..............

Speaking of the proud place, he would smile very happily, as if things happened in the moment, as if the years had never been old.

"Longjing Ask Tea" is the gold medal of the 4th China Culinary Contest

In fact, in his story, although there are many "luck", it can also be used to many helplessness that belongs to that era.

"My mother asked me to take my job, retired early, and retired salary was much less than others. This was owed to her."

"When I entered the Hangzhou restaurant, I did the dishwasher. This did it for five or six years. Many of the same period as me have started to learn kitchen, but I have never had a chance. At that time, female classmates came to see me. I was somewhat faceless around the apron of the dishes. "

"At that time, when everyone was sleeping, I was sitting alone on the balcony to study and carving. When I was free, I also learned the guitar, a proper literary youth."

"Life is a difficulty, the past may not be past, and the future may not necessarily future."

When talking about these experiences, he will always have some thinking, about the industry, the persistence of life, and the value of life. Now it seems that everything is the best arrangement.

In June 2019, the National Banquet Master of the G20 Summit in Japan

This good is not reflected in destiny itself, but when you are confronting fate, how can you accept it with a simple and beautiful heart and create.

This is just like we are describing love. You can like everything, but you can not like it, but love is not the same, love is tolerance and acceptance. When we face fate, we may wish to imagine it as a love, let us fall in love with fate, and embrace it with a simple original intention and a beautiful mood.

Dong Shunxiang is like this. He loves the chef industry. In his words, he was born to do this. Such love supports him, doing one thing, a lifetime.

He said that being a chef should turn himself into a dry sponge, draw nutrients from all aspects, and pour this nutrient into his own dishes.

He said that the chef is not only a craftsman, but he must also be an artist. The dishes are passed on to the guests with a comprehensive feeling of five senses. In the end, it is also a beautiful pass. Therefore, a chef's aesthetic is very important. Cooking is a comprehensive art.

Because of love, the chef is not only a profession, but also a life for Dong Shunxiang. By making dishes, he saw the beauty of the dishes and the soul behind the dishes.

Sanyuan · Sixi (Innovation Cuisine)

Water ballet (innovative dish)

"Being a chef must have culture. Some nails encountered in these years are summarized that the cultural foundation is too thin." When a profession breaks away from life and leaves culture, it becomes a mechanical action. Such a simple repetition, there is no way to nurture our lives, so many people think that chefs do dirty and tired. "The cognition of life determines your knowledge of career, and also determines the height of your career."

Just like there are a lot of cooking machines on the market now, according to strict data management, you can accurately make dishes with uniform taste. But such dishes can be fruitful, but there is no way to complete our imagination of food. This is like life. If it is a programmatic replication, what kind of wonderful life is at all. If you can look at the time at a glance, how can we look forward to it.

Every excellent dish is like a life story. It has temperature, emotions, and unlimited thoughts.

In 2019, the Chung Yeung Festival makes free food for 300 elderly people

Of course, it is not easy to be a good chef. On the day of the interview, there were several other chefs here. There were scars left by this profession because of this profession.In Dong Shunxiang's hand, there was a scar that was splashed with syrup burn.At this moment, this scar was a bit like a medal of career.Because of love, I have gone through the best.

- END -