In real life, there is a chain of occupational discrimination, decent looks not decent, the brain can not look at the hands, which leads to many post-90s in the job when looking forward, thinking of both high salaries and decent. In fact, this concept is incorrect, as the saying goes, three hundred and sixty lines of action out of the yuan, any kind of occupation, as long as you do a good job will be rewarded.
For example, the profession of chef is a cook in the eyes of many people, and there is not much prospect in dealing with chai rice oil and salt all day long. As everyone knows, there are very few top chefs, and the chefs who are responsible for the state banquet make dishes that are priceless and have an astronomical appearance fee.
Cheng Ruming is China's national treasure chef, he also started as a hotel apprentice, step by step to hone his skills, and eventually became a top chef, making state banquets for national leaders many times.
Even a man like Chairman Mao, who did not pay attention to the appetite of the mouth, was full of praise for Cheng Ruming's craftsmanship, and under the arrangement of the organization, he served Chairman Mao for nineteen years and reached the peak of his career.
Cheng Ruming was born in a poor mountain village, there are six children in the family, as the eldest, he has shouldered a heavy burden from birth. In order to alleviate the pressure on his parents, he has been working in the fields since he was 12 years old, but he knows that even a year of success will not change the poverty of the family.
In order to make money, Cheng Ruming left his hometown and worked in a restaurant in the city. At first, because he had no experience, he could only do some miscellaneous work, and the salary he got was very small. But Cheng Ruming did not have any complaints, from the moment he left home, he made up his mind that he must work hard to improve the living conditions of his family, so no matter how hard and tired he will persevere.
At that time, foreigners in the concession preferred Western food, but there were not many powerful Western chefs in China, so Cheng Ruming decided to learn Western food. He studied techniques with a British chef and spent more than a decade as a full chef in a Western restaurant.
However, in turbulent times, as a chef, the monthly salary is not much, and Cheng Ruming's family is still struggling with food and clothing. It was not until after the end of the war, when New China was established, that the leaders fully considered the living conditions of the poor people and gave land to every household, that the life of Cheng Ruming's family really improved.
After no pressure to survive, Cheng Ruming changed jobs and became a railway employee. Because of his hard work, he was once rated as a model worker and was personally received by the chairman. In 1952, many foreign dignitaries came to China for a visit, and the Party Central Committee attached great importance to this reception, not only transferring the most high-end trains in China at that time, but also finding many chefs who were good at Western food, and Cheng Ruming was also on his list.
Because he has more than ten years of experience in the industry, during the visit of foreign guests, Cheng Ruming is responsible for preparing the food required for the banquet. The foreign guests were full of praise for the food on the table, and the banquet was a great success with the efforts of Cheng Ruming. In order not to bury his culinary talents, he was then arranged to work on the special train.
In 1954, Cheng Ruming's work changed again, and the organization decided to transfer him to work on Chairman Mao's special train. However, Chairman Mao's taste was more localized and he did not like Western food very much, so at first Cheng Ruming could only be the assistant of the Chinese chef.
In order to better complete his work, he studied hard every day, and soon mastered the heat of Chinese food and became a double repair chef.
Gradually Chairman Mao became accustomed to eating the dishes he made, and in 1958, he was transferred to Zhongnanhai to work, and together with Li Xiwu, he was responsible for Chairman Mao's daily diet, which lasted for more than ten years.
Cheng Ruming really did a line of love, after entering Zhongnanhai, he spent all day thinking about how to make more delicious food to make the chairman's appetite better. Chairman Mao's love for braised pork is well known, but to make braised pork, soy sauce is used, and Chairman Mao absolutely does not eat soy sauce.
Cheng Ruming came up with a perfect solution to this problem, that is, to use sugar to fry sugar to color the meat, and then add a little more salt to provide a salty taste, so that even if you don't add soy sauce, the braised meat is red, bright and sweet. Every time Cheng Ruming made the dish of braised pork, the chairman would definitely eat it.
Serving the chairman was an honor for Cheng Ruming, who in his spare time researched many new dishes, many of which were also presented at state banquets. Chairman Mao died in 1976, and Cheng Ruming also left Zhongnanhai. But he continued to serve other Chinese leaders in the days that followed, and in 1986 he was awarded the title of National First Class Chef.