Text | Shi Liping
One
Jiangnan is mountainous and watery, Shandong is a mountain and a river and a saint; the mountain is a view of the mountains and the small Mountain of The Eastern Yue, the water is the Yellow River at the head of the Ten Thousand Rivers, and the saint is The Confucius of the Ages. With this mountain and this water and this saint, how can the food not be rich and magnificent?
Shandong food culture has significant characteristics and displays unique values. For thousands of years, food and drink have been inseparable from Qilu culture. Shandong people through food, perception and link to the outside world, whether it is family survival, or clan glory, food constitutes the basis of our cultural survival, ingenious chefs also use authentic Lu cuisine to entertain visitors from all over the world.
Lu cuisine originated in the Spring and Autumn Period, Zushi Yiya is good at cooking in a harmonious way, paying attention to knife work and fire, emphasizing the complete color and aroma, paying attention to health and fineness, laying the basic framework for Lu cuisine cooking skills. In the Han Dynasty, Dong Zhongshu proposed to "depose the Hundred Families of Confucianism", as Confucianism was respected by the rulers, Lu cuisine was gradually vigorously publicized, and when the emperor traveled to the Confucius Palace in his heyday, Lu cuisine became a must-order, and then Lu cuisine slowly entered the palace and became a well-deserved imperial court meal.
After thousands of years of historical evolution, Lu cuisine has become the first of its cuisines, with its salty and crisp taste, unique flavor, and exquisite production at home and abroad. Qilu cuisine is famous all over the world, and Qilu Dazhong Lingyu shows talents.
In 1974, on the vast Lubei Plain, the water of the Yellow River meandered to the east, and in Yuan Dou Village, Shanghe County, on the banks of the Yellow River, the cries of a baby boy awakened the dawn of dawn, an ordinary peasant family, and the addition of a baby boy to the family heralded the prosperity and happiness of the family.
With the passage of time, the baby boy has become a teenager, and the white colt has immediately reached the age of picking up the burden of the family, and no one in the farmhouse doll will ask: What is your ideal when you grow up? But I will think about it repeatedly: what I will learn to make a living in the future to feed myself and get my whole family out of poverty. Especially since he is the eldest son in the family, in the face of stretched days, the idea of getting rid of poverty and getting rich gradually sprouts in his mind.
In order to let his family live a solid life, this young man realized that it is difficult to toss and turn in the barren land, he often hovers between study and dropout, choosing between hope and disappointment, the teenager is unmotivated, in order to find a way, he often tosses and turns and can't sleep, can't sleep, get up and look up at the night sky to count the stars, everyone should be like a star to shine their own light, young people look forward to becoming the brightest star in the night sky, illuminating others to warm themselves.
Three hundred and sixty lines, lines out of the yuan. In order to be able to eat enough to eat in the future and no longer starve, but also to let his family follow him to solve the problem of food and clothing, this ambitious young man chose the culinary industry, initially just to feed himself, nothing more.
No one would have thought that many years later, Li Zhiyong, a Shanghe entrepreneur who has become the vanguard of the catering industry, after solving his own food and clothing, let the people of Jinan eat well, and eat out of the taste and eat out of the art and eat out of the culture.
Two
In the 1970s and 1980s in Shanghe, information was closed and the development lagged behind, and the villagers who were struggling in the poor days could not think of more ways to get rich, farming depended on the weather, food stamps for food, and schooling on quotas, and 7 school quotas in a township did not fall on Li Zhiyong's body. Li Zhiyong, who dropped out of school due to poverty after barely completing junior high school, followed his parents to farm at home, and then completed his follow-up studies with the support of relatives.
Li Zhiyong, who has worked as a green vegetable seller, fried fritters, and sold too early, after experiencing the identity of part-time workers and professional managers, germinated the idea of entrepreneurship in 2010, and registered the trademark of the old Jinan Courtyard on November 11 of that year, officially entering the catering industry. For this first step, he spent many years in the restaurant industry, taking this step 20 years after he looked up at the entrance of the village and counted the stars.
After 11 years of hard work, the company's operating brands include "Old Jinan Courtyard", "Wangfu Chizi No. 4 Courtyard" and other spring series courtyards and 25 restaurants such as the century-old "Yanxitang" restaurant. It is a chain catering institution integrating artisan Lu cuisine, spring water banquet and Jinan style cuisine. Li Zhiyong is the vice president of Jinan Catering Industry Association, the vice president of Jinan Chain Industry Cross-border Business Alliance, the director of Jinan City, a visiting professor of Jinan University, and has been awarded the "Special Contribution Award for the Promotion of Lu Cuisine", "Meritorious Figure in Promoting Qilu Catering Culture", "Jinan Workers Pioneer" and other honors.
11 years of entrepreneurial experience, like a paved road, occasionally with potholes. In 2014, Li Zhiyong adopted a crowdfunding model of secondary entrepreneurship, expanding from a few small shops to 41, while solving the long-standing problem of customer source and funding.
Catering categories also from the initial Lu cuisine development of Japanese and Korean cuisine, dumpling shops, fried chicken shops, fast food restaurants, seafood city, barbecue city and other categories, with the continuous extension of the business map, rapid expansion at the same time, the drawbacks are also about to come out, due to the partner's concept friction, site selection is not in place, category is not focused and other issues, have closed 18 stores, lost nearly 10 million. This is the darkest moment of Li Zhiyong's entrepreneurship for many years, and he always has a heavy heart when he mentions it.
In the process of constantly digging pits and cushioning pits, Li Zhiyong calmed down to think about strategic development, he read books every day to summarize and reflect, Lao Tzu said in the "Tao Te Ching" that "if you rule a big country if you cook small fresh", let him gradually slow down and stabilize in the process of running the enterprise, and make progress in quality, rather than greedy in quantity.
Three
Li Zhiyong talked about Confucian shang culture from the Tao Te Ching: Confucian shang culture is based on excellent traditional culture, exploring the combination with modern economy and society, and the Confucian shang spirit pays attention to the inner spirit and moral self-improvement, which helps entrepreneurs to enhance the thickness of life and the individual spiritual realm. The spirit of Confucianism and business is a business ethic rooted in Confucian thought, and how to use Confucian business wisdom to promote the progress of commercial civilization is a problem for entrepreneurs and entrepreneurs to think about.
He interpreted the meaning of "mediocrity" in this way, which means moderation, harmony, and equilibrium. Not a good old man, not a centrist, impartial, just right; to the end is to pursue, to reach the destination, to go in the direction; to be mediocre is to reach a beautiful harmony, to pursue an impartial right.
There is a deep knowledge and connotation of Confucian culture, and a Confucian businessman's thinking.
After the 1980s, the state and the government regarded the art of Lu cuisine as a precious national cultural heritage, and adopted the policy of inheritance and development, on the basis of which generations of rookies of Lu cuisine thrived and made new contributions to the inheritance and development of Lu cuisine.
Lu cuisine selection of exquisite materials, excellent production technology, deserved to become the first of the cuisine, the origin and development of Lu cuisine and Shandong people's disposition and spontaneity are quite related, thousands of years ago Confucius said "eight no food", such as grain fish rotten do not eat; food color is ugly and not eaten; smell is not eaten; cooking improper do not eat; dish cutting improper way does not eat ... So many "no food", as early as the Spring and Autumn Period, Confucius of the Watch of Ten Thousand Teachers explained to posterity the importance of ingredients and the safety of food.
Adhering to the aspirations of the ancestors, the old Jinan Courtyard has a very strict control of ingredients, especially the representative nine-turn large intestine, milk soup pu cai, stir-fried waist flower, Minghu crisp lotus and other ingredients in the aspects of temperament, color, smell, taste and many aspects of the screening of pieces, thousands of miles to choose one, before making the final decision, according to the production process on the chef's board, to the front of the guests.
Li Zhiyong, who won the "Lu Cuisine Promotion Special Contribution Award", slowly realized that the mission of doing catering is to inherit the roots of Qilu, promote the culture of Lu cuisine, and do meaningful things instead of blindly pursuing money. He regards the inheritance and promotion of traditional famous dishes as his own responsibility, and the task is heavy and long.
When it comes to the inheritance of Lu cuisine culture, Li Zhiyong has his own opinion: to make artisan Lu cuisine, we must take root downwards. The purpose of taking root is to do a good job in passing on Lu cuisine, and passing on is passing on, and the inheritance is vertical; inheritance is recognition, and modern people must admit it from above, so inheritance is horizontal.
On the one hand, take root in art, and the concept that cooking is culture and art should be inherited, carried forward and displayed well. In Jinan, the art of Lu cuisine is well displayed, and the cultural connotation carried by Lu cuisine is well disseminated. My understanding of Lu Cai is that it is necessary to have both the root vein to retain it and to show its soul. So it is necessary to inherit and innovate at the same time.
Li Zhiyong's responsibility and mission to carry forward the culture of Lu cuisine appear to be vigorous and vigorous.
Four
Feel the thickness of past history, touch the temperature of a city, come to Shandong to taste the authentic Lu cuisine, the old Jinan courtyard represents the culture of Quancheng, represents the taste of Jinan with a mountain, a water and a tree, the water in the spring is clear and sweet, the Road flag hanging on the gate tower flutters in the wind, and when you roar, you will hear the blessings of the ancestors in the hutong, and the green bricks and rubble treasure the hospitality of thousands of years of Shandong people.
The meaning of Lu cuisine has changed from relying on survival to being the icing on the cake for life, and now the food on the table presents an unprecedented abundance, Lu cuisine is not only for the stomach, but also full of the warmth of the Qilu land, as well as the cultural customs that have lasted for thousands of years.
With the convenience of transportation and materials, Lu Chef's energy is liberated from the limitations of ingredients, life is changing with each passing day, the era of close human feelings seems to be hidden, and it seems that it can return at any time because of a reunion, in this era when everyone has the blessing of food and clothing, people are pursuing the storm clouds on the sense of taste, and gradually forgetting the taste of sinking in the depths of the sun.
The spring water of the old Jinan courtyard ding-dong, willow branches swaying, time knocking bluestone slabs, between the inches can appreciate the smell of fireworks in the world, for the happy people of Quancheng, no one will explore the profound connotation of Lu cuisine, but in the spoonful of chopsticks sent into the tip of the tongue, some satisfaction is quietly stored, and some memories are gradually clear.
At the beginning of the lights, the night is shrouded, the traffic rushes to the elevated road, the lights of thousands of homes are lit up, the neon shines unpredictably, people are liberated from the rows of high-rise buildings, friends are called on the phone, and the diners who come to the courtyard one after another enter the courtyard, counting down to the end of the day.
The kitchen was busy, the neatly stacked ingredients were moved to the board, waiting for the chef's frying and steaming, and the laughter of the people jumped out of the gap between the doors and windows in addition to the aroma of the meal. The laughter flowed into the courtyard and rose into the air as the twilight deepened.
There was a figure sitting by the spring water, with the flickering light and darkness of the cigarette butt in his hand, a star in the night sky also gradually glowed, accompanied by the haoyue moon shining on the fireworks in the world, warming the passers-by who came from the bluestone slab, and warming the teenagers who came out of Yuan Dou Village.
About author:Shi Liping, a young writer, graduated from the Communication University of China, the 26th Shandong Provincial Young Writers Advanced Seminar, the 21st Shandong Provincial Writers Class, a member of the Chinese Poetry Society, a member of the Shandong Poetry Society, a member of the Shandong Young Writers Association, a director of the Jinan Jiaxuan Cultural Exchange Association, and a director of the Licheng District Writers Association. Editor-in-chief of self-media "Face to Face with Role Models". His works have been selected for the National Group Exhibition of Chinese Contemporary Poets, the Influence of Chinese Poetry, the Dictionary of Contemporary Chinese Love Poetry, Shandong Literature, Jinan Daily, the Shandong Poetry Yearbook, the Century Poetry Dictionary, and the published anthologies "Selected Poems of Ten Poets" and "Awake Night, Sleeping Sea".
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