Maybe it's Grandma Pan with her own "magic laughter". At the end of each video of Grandma Pan, there will be such a picture: the grandmother and the grandson look at each other and then laugh.

People who have basically watched Grandma Pan's cooking videos remember this "special" laugh even if they can't remember Grandma Pan.

Compared with Grandma Pan's "magic laughter", it is unforgettable. The food network Red "Poor Cuisine" has its own way of absorbing powder:

A pair of black mirrors, a fan, a flowing vegetable cutting action and rap-like cooking lines all give viewers a pleasant viewing experience, and the "eating on time" at the end of the video adds a touch of warmth.

Compared with them, "old rice bones" are not so popular. On the surface, it looks like two ordinary Beijingers. How did they become the "online celebrity" of the food industry?

I don't know if I don't check, I'm shocked if I don't check!

Uncle Zheng Xiusheng, before retiring, was the executive chef of Beijing Hotel. He worked in Beijing Hotel for 46 years and made countless state banquets. Won the lifetime achievement award of China culinary master. At the age of 20, he made a lion's head for Premier Zhou Enlai and served as the chef of the Beijing Olympic Games.

Erbo Sun Lixin, Executive Chef of Cheap Square Group, the only culinary master of the Three Kingdoms emblem in Beijing, Tianjin and Hebei, topped the list of Asian culinary chefs in 1997. He was awarded the "Top Ten Famous Chinese Chefs" by the Ministry of Commerce, and he was also the general consultant of Chongli menu project in Zhangjiakou Division of the Winter Olympics.

Two top state banquet masters, who are not enjoying their old age after retirement, why did they think of making a short video?

"Cooking food is a pleasure. My uncle and I just want to pass on the warmth of the world to thousands of families through short videos, "Sun Lixin said.

Perhaps this is the original intention of "Lao Fan Gu" and the reason why everyone likes them: let young people eat "state banquet dishes" at home, and let young people gently soothe their stomachs after hard work.

Therefore, these two elderly people began to spread the practices of traditional Chinese cuisine and the stories behind them on the Internet. While demonstrating cooking skills to the people with their disciples, they easily talked about food knowledge and culture.

"We share our experiences and experiences with the little rice bones, so that they can feel that the chef not only cooks, but also brings joy to your family and life." Zheng Xiusheng said.

(A) unreservedly inherited techniques, "state banquet master" into a super "online celebrity.

"Lao Fan Gu" has a slogan: Inherit techniques without reservation. In a short video of a few minutes, they explained every detail of cooking clearly, making it easy for "little rice bones" to learn; Not only that, the dishes in their hands also have stories.

For example, minced beef should be used for Mapo tofu, because beef is crisp and rotten after stir-frying, and tofu is just soft and hard, so the taste level comes out, and pork does not have this taste. Secondly, no matter how good the minced pork is, it is difficult to get rid of the taste of pork itself, which even a spicy dish like Mapo can't hide.

Grandpa said: inheritance is not conservative, innovation is not forgetful. Now the catering industry is in chaos, and what the "old rice bones" have to do is to pass on what they know and good knowledge, and to be a brand with rules, responsibilities and conscience.

Grandpa once said, "As you can see from our cooking, the banquet menu is actually very simple, and many of them are home-cooked ingredients around us. We hope to explain them in detail in every cooking video so that netizens can learn it and pass it on from generation to generation."

As a netizen said: the inheritance is the taste is the culture, the story behind every dish, the fireworks that people continue, and the warmth of a family sitting together.

In order to better answer the questions of netizens, a series of articles "Old Rice Bone-Why to Eat Ten Thousand Foods" came into being, which answered many questions, including kitchen techniques, common sense of life, video details and so on. It is precisely because of this initial intention that "old rice bone" has attracted more and more "small rice bone" love.

Compared with techniques, what is more precious is this sentiment and this inheritance.

In "China in Classics", Taishi asked Laozi at his last breath: After I leave, you should hold a lamp for the continuation of civilization! I followed the teachings, and sought, realized and preached the Tao all my life. Whenever I slack off, the master's attentive exhortation will always ring in my ear: "You can collect the wisdom of the sages and Yu Dacheng, and pass on the fundamental wisdom to future generations. You can do it!

In order to succeed in the past, Lao Tzu did it; Teaching people to learn to cook, "old rice bones" is being practiced.

(B) "Grandpa" Zheng Xiusheng: Persistence+love, the little chef will eventually become a "master of state banquet"

197 1 year 16-year-old Zheng Xiusheng was assigned to Beijing Hotel after graduating from middle school. "I didn't know what I would do when I went to Beijing Hotel. I wanted to learn a foreign language well and be a good waiter, but I didn't expect to be assigned to the kitchen to help cook." Zheng Xiusheng recalled.

"At the beginning, I went to the roughing room, cleaned up the chicken, duck and fish, cut out the intestines and cleared the feces. On the first day, I didn't eat the meal after I finished my work, and I always felt that my hands were particularly stinky. I endured it, and later I got used to it. Later, I went to the vegetarian food processing room, and I chose the most basic work every day. I persisted for half a year, and finally I was assigned to cut vegetables, cut onion, ginger and garlic ingredients, and then I could cut shredded pork, diced chicken and other main ingredients ... This is 13 years. "

This 13 year's work, my uncle thinks it is a fortune and has gained a particularly solid foundation.

"Later, I went to the hot dish and really started cooking and making soup. I worked for 9 years. At that time, I practiced hard and didn't leave after work. I practiced, practiced and practiced again. " In 2009, Zheng Xiusheng became the head chef of Huaiyang cuisine, and finally became the executive chef of Beijing Hotel, until he retired in 20 16.

During his nearly 50-year career as a chef, Zheng Xiusheng has won the honorary titles such as the "Highest Contribution Award" of the Asian Chinese Chef Summit, the National Model Worker, and the Lifetime Achievement Award of China Chef. Recently, he was hired as the general consultant for the Chongli menu project of the 2022 Beijing Winter Olympics.

Here, I want to explain the "China Chef Lifetime Achievement Award", that is, "the Grammy of Chef". If you want to get it, you must meet four conditions at the same time:

First of all, the chefs participating in the selection must be "China culinary masters";

Second, the age is over 60;

Third, it has a long-standing reputation in its own cuisine, and has made outstanding contributions to China cooking;

Fourth, I love the cooking industry and career and devote my life to the cooking career.

From the age of 16, he was assigned to Beijing Hotel as a kitchen assistant to the executive chef of Beijing Hotel. "Grandpa" wrote the history of an ordinary person's counterattack with his own life experience. Without the luck of "reaching the sky in one step", you should be down-to-earth and walk out of your own path step by step.

"Grandpa" is like this, so are you and me?

(C) "Erbo" Sun Lixin: Inheritance+Innovation, the ingenuity of a generation of famous chefs

"Erbo" cooks, and likes to play cards out of common sense. The roast duck, which has been passed down for 600 years, was changed to marinate in vegetable juice in his hand. The original greasy roast duck was blended with healthy vegetable elements, making it the only roast duck in the market with national patent.

He also invented the blueberry yam, which is common in restaurants today: the yam is mashed, supplemented by sweet-scented osmanthus, and the deep-colored blueberry adjusts the visual angle effect, so the crisp blueberry yam comes out. If you add some light cream, the taste will be more delicate and sweet.

At the beginning, it was just to avoid wasting yam scraps, but now it has become a popular snack dessert. "Whether you dare to innovate reflects a person's vision," Sun Lixin said.

Erbo cooks heavy oil, and every time the oil is poured, the barrage will float over a series of "Erbo Happy Oil"; He also loves to directly touch the food in the pot with his hands, feel the temperature, and the barrage will drift across the "ruthless iron hand" ...

There are also abbreviations such as YYDS and AWSL. Uncle and Uncle are puzzled and ask the young people around them. When "the truth comes out", the old brother begins to play freely, and Erbo will say "bring my happy oil" in the video to interact with the small fans.

Erbo also summed up the eight principles of chefs: raw materials are the foundation, knife work is the art, soup is the soul, seasoning is the key, emotion is the guarantee, health is the foundation, inheritance is the magic weapon, and innovation is the future.

These eight principles tell the essence of the chef's career, but in fact, they are the root of the popularity of "Lao Fan Gu": based on health, serving the general public and promoting China culture.

(D) "Do not forget your initiative mind, so as to achieve your final goal" is an eternal truth.

Behind the fame of "Lao Fan Gu", perhaps it is because the two managers have the blessing of the name of "Master of State Banquet", but it is more because of the reverence of the two masters for food, their love for the industry, and their original intention of treating others: inheriting the ancient taste, developing products with an attitude of not fooling, and bringing healthy, delicious and inherited dishes to consumers.

With the continuous maturity of "Laofangu" IP, and in order to meet the various needs of "Xiaofangu", "Laofangu" gradually opened its peripheral products and embarked on the commercialization road from gourmet IP to new consumer brand upgrade.

2020 10: The new consumer brand "Laofangu" completed a Pre-A round of financing of 10 million yuan, and the investor was a A-share listed company full-time Tiandi. The financing was mainly used for the research and development of new consumer products and brand building.

20201February: "Old Rice Bone" goes online. At present, the "Laofan Bone" online shopping mall is in full bloom in Tmall, JD.COM, Tik Tok and other shopping platforms.

May/5th, 20021year: On the first day of Tmall Gourmet Eating Festival, "Lao Fan Gu" was broadcast live in Viya, and the core single product Little Lion Head was sold for1300,000, which directly sold out all the spot and the production capacity within 10 day.

At present, Laofangu has landed in Hangzhou as a take-away brand of franchise chain model: Laofangu Yijiblindly, and will expand in the whole country next.

And we also have reason to believe that as long as "Laofangu" adheres to the initial intention of "people-oriented", its brand incubation road will go further and further, wider and wider.

People who don't forget their ingenuity should have fame and fortune, which is a matter of course.

"Attract traffic with content and build a brand with traffic", the only way for media people to realize cash in the Internet era, have you got it?

(End)

I am Xugong of Weishui, the founder of Chaowendao writing community; Multi-platform signing writing lecturer such as reading at ten o'clock/chatting for thousands; There are multi-platform signing authors such as Shu/Fan Deng/Yuan Zui /365 Reading.