Perhaps it's the "magical laughter" of Pan Lou Lou. The video shows the two of them staring at each other, then laughing.

Basically, those who have watched the video of Pan's cooking, even if they can't remember Pan's cooking, they still remember this "special" laughter.

Compared to Pan's "magical laughter" that makes people memorable, the food network red "poor cooking" has another set of attracting fans:

A pair of black glasses, a fan, plus the action of the flow of cutting vegetables, rap-like cooking

A pair of black glasses, a fan, plus the action of cutting vegetables, rap-like cooking lines, all give people watching the video a pleasant viewing experience, and the video ends with "eat on time" adding a touch of warmth.

Compared to them, the "Old Rice Bone" is not so cool. The two are just two ordinary Beijing monks, how did they become the food industry's "Netflix"?

I don't know, I'm not sure, but I'm shocked!

moncler outlet store Zheng Xiusheng, retired as executive chef of the Beijing Hotel, worked in the Beijing Hotel for 46 years, did countless state banquets; won the China Cuisine Masters Lifetime Achievement Award. When he was 20 years old, he made lion's head for Premier Zhou Enlai, and was also the head chef of the Beijing Olympics.

The second uncle Sun Lixin, the executive chef of Cheaper Square Group, the only three national emblems of Beijing, Tianjin and Hebei culinary masters, the top of the list of Asian culinary chefs in 1997. The Ministry of Commerce issued the "top ten Chinese chefs", but also the Winter Olympics Zhangjiakou District Chongli menu plan task general counsel.

The two top state banquet masters, after retirement, not to enjoy the old age, how to think of shooting short videos?

"Doing food is a happy thing. The grandfather and I just want to pass the warmth of the earth to thousands of families through short videos", said Sun Lixin.

Perhaps that's why they started, and why people love them: to make national dishes available to young people at home, and to give young people a chance to soothe their stomachs after a hard day's work.

So these two old men began to spread the practice of traditional Chinese food and the story behind it online, while hands and apprentices together to the people to demonstrate the cooking skills, and at the same time, easy to talk about food knowledge and culture.

"We share our experience, our experience with the little rice bones, so that they can feel that a chef is not only cooking, but will also bring joy to your family and life." Zheng Xiusheng said.

(a) unreservedly inherited skills, "national banquet master" has become a super "net red"

"Old rice bone" has a slogan: inheritance of skills, without reservation. The first time I saw this, I had no idea what I was doing. In a few minutes of short video, they cook every detail is explained clearly, so that the "small rice bone" easy to learn; not only that, their hands of the dishes also have a story.

For example, the minced beef is used in Mapo Tofu because it is crispy after being stir-fried, and the tofu is exactly one soft and one hard, the texture of the layers come out, and the pork would not have this texture, and secondly, the minced pork is very good, but it is difficult to get rid of the flavor of the pork itself, and that flavor can not be masked even in a spicy dish such as Mapo.

moncler outlet store: Heritage is not old-fashioned, innovation is not forgotten. Now the catering industry is full of chaos, and the "old rice bone" to do is to put their own know-how, good knowledge of the inheritance, to do a rule, understand the responsibility, have a conscience of the brand.

moncler outlet store Once said, "From our cooking we can see, in fact, the banquet menu is very simple, a lot of our side of the home ingredients, we hope to do every cooking video explains in detail, so that netizens can learn, in a family gathering to do it, and pass it on from generation to generation."

As one netizen said: the inheritance is the flavor is culture, is the story behind each dish, is the continuation of the people fireworks, is the family sitting together warmth.

In order to better respond to the questions of users, "old rice bone - food ten thousand reasons" series of articles came into being, the article series to review a lot of issues, including kitchen techniques, common sense, video details and so on. It is because of this original intention, "old rice bone" attracted more and more "small rice bone" favorite.

More precious than the technique is the sentiment, the inheritance.

China in the Canon, Tai Shi's dying instructions to Laozi: After I leave, you have to keep a light for the continuation of civilization! Lao Zi honored the teachings, and spent his life seeking the Way, realizing the Way, and preaching the Way. And whenever slacking off, the master's earnest exhortation will always ring in the ears: "Collect the wisdom of the sages in the great, pass on the fundamental wisdom and future generations, you can do!

For the past saints to succeed the great learning, Laozi did; teach the people to learn to cook, "old rice bone" is practicing.

(2) "moncler" Zheng Xiusheng: persistence + love, small cooks eventually become "national banquet master"

In 1971, 16-year-old Zheng Xiusheng graduated from high school, ignorant of the passive was assigned to the Beijing Hotel. "I do not know what to go to the Beijing Hotel in the end will do, would have liked to learn foreign languages as a good waiter, I did not realize that I was assigned to the kitchen to do chef." Zheng Xiusheng recalls.

"At the beginning of the roughing room, clean up the chicken, duck, fish and meat, pulling out the intestines, clean feces, the first day I did the work of rice did not eat, the old hand feel particularly fishy. Endure to do, and then also accustomed to, and then went to the vegetarian processing room, every day to choose vegetables ah the most basic work, and insisted on half a year, and finally assigned to cut vegetables, cut onions, ginger and garlic ingredients, to later can cut shredded meat, chicken and other main ingredients ...... this dry is 13 years."

This 13 years of work, moncler outlet store feel is a fortune, harvested a particularly solid basic skills.

"It was only later that I went over to the hot dishes side and really started frying and making soup, and I did that for 9 years. At that time is their own hard practice, do not leave after work, practice, practice, practice again." In 2009, Zheng Xiu Sheng became the head chef of Huaiyang Cuisine, and eventually became the executive chef of the Beijing Hotel until his retirement in 2016.

In his nearly 50-year career as a chef, Zheng Xiusheng has been honored with the "Highest Contribution Award" at the Asian Chinese Celebrity Chef Summit, National Model Worker, and the Lifetime Achievement Award of the Chinese Culinary Masters, among other honors. Recently, was hired as the 2022 Beijing Winter Olympics Chongli menu plan task general adviser.

Here to explain a little "China Culinary Masters Lifetime Achievement Award", that is, "Grammy in the chef world", in order to obtain, you must also meet four conditions:

First of all, to participate in the selection of chefs must be

First, to participate in the selection of the chef must be a "Chinese master chef";

Second, the age of 60 years old or more;

Third, in their own cuisine has long been renowned, virtuoso and outstanding contribution to Chinese cooking;

Fourth, love of the culinary industry and career, will be the life of the culinary cause on.

From the age of 16 was assigned to the Beijing Hotel as a cook, to the Beijing Hotel Executive Chef, "moncler outlet online" with their own life experience wrote an ordinary people's history of reversal. The first thing you need to do is to get your hands on the best of the best, and you'll be able to do it in the best way possible.

"moncler outlet store", you and I are not the same?

(3) "Uncle" Sun Lixin: heritage + innovation, a generation of famous chef's craftsmanship

"Uncle" cooking, like to go out of the way, the 600-year-old roast duck, in his hands changed to marinate in vegetable juice; the original greasy roast duck into a healthier, more efficient, more efficient, and more effective way of cooking. The original greasy roast duck into the healthy vegetable elements, becoming the only roast duck on the market by the national patent.

Today's restaurant common blueberry yam, is also his invention: yam into the mud, supplemented by cinnamon flavor, plus dark blueberries to adjust the perspective of the effect, crisp blueberry yam came out, if you add some light cream, the taste is more delicate and sweet.

In the beginning it was just to not waste the scraps of yam, and now it has become a popular snack dessert. "Whether or not you dare to innovate reflects a person's vision," said Sun Lixin.

Second uncle cooking heavy oil, every time you pour oil, the pop-up screen will drift through a series of "second uncle happy oil"; he also loves to use his hands directly touch the food in the pot, feel the temperature, the pop-up screen will drift through the "merciless iron hand" ... ...

There are also YYDS, AWSL and other abbreviations. moncler outlet store, the two men were puzzled, and asked the young people around them. When the "truth is out", the old brothers began to free play, the second uncle will say in the video "bring my happy oil", and interact with the young fans.

Erbo also summarized the eight principles of a chef: raw materials are the foundation, knife work is the art, soup is the soul, seasoning is the key, emotions are the guarantee, health is the fundamental, heritage is the magic weapon, innovation is the future.

These eight principles say the essence of the chef's profession, in fact, is not the "old rice bone" loved by everyone at all: based on the basis of health, service to the general public, and promote Chinese culture.

(D) "Do not forget the original intention, always" is an unchanging truth

"The old rice bone" behind the fame, perhaps because the two managers have the "national feast masters "The two masters' reverence for food, their love for the industry, and their heart: to pass on the ancient flavors, to develop products with an attitude of not fooling around, and to bring consumers healthy, tasty, and inherited dishes.

With the continuous maturity of the "old rice bone" IP, but also to meet the "small rice bone" a variety of needs, "old rice bone" gradually opened up the peripheral products. The road to commercialization has been upgraded from a food IP to a new consumer brand.

October 2020: The new consumer brand "Old Rice Bone" completed a 10 million yuan Pre-A round of financing, invested by A-share listed company Quanshi Tiandi, the financing is mainly used for new consumer product development and brand building.

December 2020: "Old Rice Bone" was launched on Tmall. At present, the online shopping center of "Old Rice Bone" is in full bloom on Tmall, Jingdong, Jitterbug and other shopping platforms.

May 15, 2021: the first day of the Tmall Gourmet Food Festival, "old rice bone" on the Weiya live broadcast, a live broadcast, the core single product of a small lion's head sold 1.3 million, directly sold out all the spot and the production capacity of 10 days.

At present, the old rice bone has landed in Hangzhou chain franchise mode takeaway brand: the old rice bone - a chicken a flavor, the next will be in the national expansion.

We also have reason to believe that as long as the "old rice bone" adhere to the "people-oriented" original heart, its brand incubation road will go farther and farther, the wider and wider.

People who don't forget their craftsmanship should have both fame and fortune, and that's what they deserve.

"Attract traffic with content, use traffic to build the brand" this Internet era of self-media people towards the realization of the road, you get it?

(END)

I am Xu Gong Weishui, the initiator of the Chaowindow writing community; ten o'clock reading/thousand chats and other platforms contracted to write lecturers; there are books/fandang/the original drunk/365 reading and other platforms contracted to write authors.