The origins of the three old rice bones are as follows:

1. Uncle Zheng Xiusheng was the executive chef of Beijing Hotel before he retired. He worked in Beijing Hotel for 46 years and made countless state banquets.

2. Erbo Sun Lixin, Executive Chef of Cheap Square Group, the only chef of the Three Kingdoms emblem in Beijing, Tianjin and Hebei, topped the list of Asian chefs in 1997.

3. Third uncle Wu Jianli, nicknamed "Xunye", his grandfather is a bacon craftsman in Chaigoubao, Hebei Province. Wu Jianli used to be a chef in Yanshan Hotel and China Resources Hotel, and was the first designated catering supplier in the history of the Olympic Games.

The process of shooting short videos

Mr. Hu, who organized short videos for the "old rice bones", told reporters that although these "top masters" often go on TV programs to teach you cooking skills, it is natural to face the camera, which makes the shooting process less difficult.

But in fact, their vibrato short video shooting was not smooth sailing. For example, at the beginning, a process of making pregnant mandarin fish was filmed, and each short video was shot for 15 seconds, with more than 41 episodes, just to show the whole process of making this famous dish without reservation.