The Old Rice Bone consists of three grandfathers: the eldest, 64-year-old Zheng Xiusheng; the second uncle, 62-year-old Sun Lixin; and the third uncle, 56-year-old Wu Jianli.
Photo credit: see watermark; from left to right are the third uncle, the grandfather, the second uncle
Many people say that to learn how to cook, ask your mother to teach you, but the reason why the old rice bone can become the "jittery cooking world lumbar discs", extraordinarily prominent, relying on a pair of hands that have handled the state banquet.
The eldest was the executive chef of the Beijing Hotel, the second uncle is the executive chef of the Cheap Square Group, the third uncle is the Olympic Games ever, the first individual selected as the designated catering supplier.
The group, which is nearly 200 years old and has been cooking for more than 100 years, has been officially announced as the "Jitterbug State Banquet Troupe," aka "Jitterbug State Banquet Troupe.
The Jitterbugs are on the prowl, so keep your mouth shut.
(Here manually insert a "food throwing song": good hungry good hungry good hungry, I really hungry.)
The cooking techniques of traditional Chinese cuisine, such as stir-frying, boiling, steaming, frying, pan-frying and stewing, stewing, boiling, braising, grilling, brining, marinating and mixing ......, are being played with in the hands of the three masters.
"Stir-frying is the warming up of emotions, sweet and sour is the honeying of emotions." Wang Han's words are the best portrayal of the work of Old Rice Bone.
But a minute on the stage is ten years of work off the stage, and that's even more true of cooking, and the wonderful videos we've seen on Jitterbug are the very essence of what the three chefs have learned in their 30 or 40 years in the business.
Photo credit: see watermark
What to film, how to explain to be better understood, how to integrate new elements ......
These preparations alone may take a whole day.
While chatting with Mr. Wu, the third uncle, in clearly felt the dedication and craftsmanship of the previous generation.
Contacting Shakeology was new and unfamiliar to them at the same time, but in order for more people to understand, like and fall in love with the traditional Chinese food culture, they embarked on this sharing path without hesitation.
Once you start, do your best.
There were three videos in a row on how to make Chinese cabbage
One of them explains how to make the dish, while the other two act as filming assistants, interspersed with humorous and amusing explanations, which instantly captured everyone's attention.
The explanations were the icing on the cake for their sharing, but it was the work on the counter and the dry knowledge of cooking that mattered most.
Mr. Wu spoke of a phrase that stuck with in: "We don't want to disrupt the industry, we just want to do 'people things' through our limited abilities."
The so-called "human thing" is just that: to do one's duty in one's position.
When you put your best foot forward, the whole world will make way for you. Old Rice Bone, who insists on updating his creations almost every day, has made more and more people see the charm of Chinese food.