Atlas
What will life look like after retirement? Is it the leisurely enjoyment of the old age, the joy of taking care of the grandchildren, and the traveling world to enjoy the food? If none of that is.
After retirement, "they" are busier
They are the Chinese state banquet masters who have worked in front of the stove for half a century.
To use a joke, several masters have not been awarded except for the "March 8th Red Flag Bearer", and other honors have long been gathered in one, such as the May Day Labor Medal, the National Labor Model, the Special Allowance of the State Council, and so on. Nowadays, the food circle is estimated to find no more hardcore masters than these five masters. The five masters are more than 300 years old, the shortest has been in the industry for 48 years, and the longest has been 50 years.
For half a century, they stuck to the same post, and to this day, still full of enthusiasm for cooking, they said: "Not enough!" "This is the common feeling of the five state banquet chefs, they have different personalities, each with its own emphasis, but they have known each other for decades, and they are as close as brothers."
Sun Lixin has a kind and gentle personality, and those who know him well also know his nickname "Sun Gentle". He is a very affectionate and affectionate elder. Whenever he talks about memories, talks about family affection, and talks about gratitude, he will instantly break his shyness and share his understanding of love words like his father.
Sun Lixin has a "water egg". Yes, without a drop of oil, absolutely healthy, is there such a dish at the state banquet? Of course not, this is Sun Lixin's grandmother's special dish, decades have passed, this taste is still the most familiar taste, the egg entrance is delicate and soft, not greasy and not exaggerated, just like grandma's soft words and endless nagging, inseparable and can not forget.
Gu Jiuru, who has worked in Quanjude for half a lifetime, is serious, strict and rigorous is his label. Every time at the work site, the main ingredients, preparation materials, plates, knives, and even the wiping board of the radish shreds, Teacher Gu, brought two by himself, just to see which wiping board was more suitable for this cavity backbone shell radish soup.
Gu Jiu said as usual, the kitchen is like a stage, the chef is like an actor, as long as he has to be a horn after he holds the spoon, he can enter the state to fry a good dish.
Meng Xianbin, the youngest of the five state banquet chefs, often said, "I listen to my brothers." Listening to the brothers, it is in ordinary life, when he really stands in front of the operation platform, Meng Xianbin is a person with his own ideas, and the dishes he makes are "known for their rareness." It is to use the least amount of spices to play the longest part of the ingredients. Teacher Meng's dishes pay attention to the choice of ingredients and the minimalism of cooking techniques, eating rarely, it seems that nothing is done, but it seems that everything is available.
Once, Meng Xianbin made a fish meat lion head, he was proud to say that it was an award-winning dish, and in order to make a good lion head, all kinds of fish were tried, and later found that mandarin fish and sea bass were the most suitable. Fish lion's head, the freshness of fish is the main taste, and the addition of clear soup is even more wonderful.
Wang Suming is the only pastry chef among the five state banquet chefs. Isn't it boring to face the flour of white flowers every day? Wang Suming didn't say much, smiled and said, "It's interesting to delve into it." After saying that, Wang Suming picked up the fried fritters, looked at the light, the fritters were all transparent, there was no dead knot, Wang Suming said: This is a qualified fritter. Wang Suming also performed wonton skins as thin as yarn that can be read in the newspaper. Seeing the ravioli skin unfolding and clearly seeing the No. 5 character on the paper, everyone couldn't help but sigh: "This is kung fu!" ”
Zheng Xiusheng, who has worked in the Beijing Hotel for 50 years, is full of energy and red light every day. When asked why Zheng Xiusheng is always so happy? Never seemed to feel tired. Zheng Xiusheng replied, "How not to be tired, but can not let everyone see, good or bad state will affect and drive everyone." So, you have to be happy every day. ”
The inheritance of food is not only the inheritance of taste and cooking skills, but also the inheritance of touching stories and the inheritance of continuing to move others. The craftsmanship of the craftsman, passed down is the meaning of the craft. Some people are willing to teach, some people are willing to learn, in order to be able to pass on. Several state banquet masters are catching up with the era of short video outbreak, technology and new communication models, so that their craftsmanship can be spread to the greatest extent, from the traditional one-on-one teaching, to the short video platform hundreds of millions of users, not only did not make several state banquet masters afraid, but more excited and more passionate to throw themselves in.
The five state banquet chefs hit it off and had their own combination, "Onmi Chef". As soon as the short video was launched, such as the clear stream babbling but unlimited tension, more and more netizens entered the world of the state banquet chef through the combination of "Mimi Chef" and experienced the pure Chinese food skills. At this moment, the craftsmanship of the state banquet chef has a home, and the chef industry is more "alive".
In the case of the five state chefs, retirement is just a comma, and the possibilities are endless after this comma.
A minute of heat is a point of light. Every worker can see the wisdom and wisdom of the people, and gather the little bits of power into a huge positive energy, then any career and dream may not be a problem. The "not retired" state banquet chef moved us, but more importantly, action.
They came from the ordinary masses, and once exchanged their hard sweat for the supreme honor of "labor model", which was admired by the audience; after retirement, although life returned to peace, their enthusiasm for the cause never faded, and after experiencing the tempering of the years, they still won touch and respect with a pure heart.
Editor-in-Charge: Zhang Xinshuo