Original text:
Work as skillfully as a skilled butcher cuts the carcass of a cow-do sth very skillfully/professionally.
Pre-Qin Dynasty: Zhuang Zhou
My life is limited, but so is my knowledge. With restrictions, there is no restriction, and it is almost there! It's almost enough for people who already know! Good has no near name, and evil has no near punishment. The Governor thinks that classics can preserve our health, nurture our life, support our loved ones and last for several years.
My skilled hands, my shoulders, my feet, my knees and my knife are all in harmony. The dance combined with mulberry forest is a chance for quiet life.
Wen said, "Hey, good! So much for technical coverage? "
My master let go of his knife and said to him, "I am a good minister and I am proficient in technology." When the first minister solved the cow, he saw nothing but the cow. I haven't seen all the cows for three years. At this time, I saw God instead of looking at him. Zhi Zhi was an official and wanted to do something. According to heaven, we should criticize and guide the big ones, because the technology and experience are certainly not bad, but the situation is excellent! A good man is a better cutter; There are many knives and many folds in the family month. Today, I killed thousands of cows with my sword for nineteen years, but if the blade is new. There is a gap between people for a while, but the blade is not thick; Without thickness, there will be room for recovery, so 19 years, the blade is still new. Although, as for the competition, I think it is difficult, it is a warning that it is too late to act now. The knife is very small, and what should be solved has been solved, such as land. Stand with a knife, look around, aim high, and hide it with a knife. "
Wen said, "Good! I listened to my master and I have to stay healthy. "
translate
My life is limited, but my knowledge is infinite. It is really dangerous to pursue infinite knowledge with limited life! There is danger, but also the persistent pursuit of knowledge, then there is nothing but danger. You don't need fame to do good, and you don't need punishment to do bad. With the aim of following the nihility of nature, you can protect your life, preserve your nature, save the opportunity of new life and enjoy all your years.
My master is Liang Zainiu. Hands touching the ground, shoulders leaning on the ground, feet treading on the ground, knees touching the ground, there is no rhythm when entering the knife: it conforms to the rhythm of Sanglin (in Tang) dance music and Jing Shou (in Yao) music.
Liang said, "Hey, good! How can technology (you know cows) be so superb? "
My mechanic put down his knife and replied, "I am pursuing Tao (a function word with no specific meaning, which can be translated into the laws of nature), which has surpassed the general technology." At first, when I slaughtered the cow, I saw a complete cow in my eyes; Three years later, I have never seen a complete cow (meaning: I only saw a little cow, that is, I only saw how to solve it). Now, I am in contact with cows by spirit, not by eyes. My senses stopped, but my spirit was moving. According to the natural physiological structure of cattle, cut into the gap between the bones and muscles of cattle and eat along the gap between joints. According to the original structure of the cow, the place where the tendons are connected and the bones are combined, the knife has never touched it, let alone the big bone! Skilled chefs change a knife every year and cut it with a knife (just like we cut a rope with a knife); Skilled chefs have to change a knife every month, and the knife is broken by cutting bones (because they don't know how to cut, cutting bones is easy to break). Now, my knife has been used for 19 years, killing thousands of cows, but the blade is as sharp as if it had just been sharpened on a grindstone. Cows have cracks in their joints and thin blades; If you insert a thin blade into a cracked bone joint, there must be room for the blade to operate! Therefore, for 19 years, the blade was only ground from the grindstone. Even so, whenever I meet a place where bones and muscles are intertwined, I see that it is difficult to cut, so I carefully raise my vigilance, focus on one point, slow down, move my knife very lightly, and with a sigh, the bones and meat of the cow are suddenly untied, just like mud scattered on the ground. I stood up with a knife in my hand and looked around. I am carefree and satisfied, then I clean it and collect it. "
Liang said, "Good! After listening to my words, I understand the truth of health. "
2. What does "kitchen" mean in ancient Chinese?
(1) (pictophonetic characters: from light (north) to sound (sh 1). Original meaning: kitchen) (2) With the original meaning [kitchen], the word kitchen began to appear in Shuowen and Mencius. At the beginning of the week, it was a famous chef, and at the weekend, it was a famous chef. It is said that Du Fu is also the staple food in the kitchen. Cang Xie's article is based on a gentleman who cooks far away. Mencius Hui Liang Wang Shang embellishes the kitchen biography, and the vulgar words are mistaken for the kitchen. On the third day of The Story of Emperor Xuandi of Han Shu, he cooks instead of me and washes his hands to make the bride soup. The cook of Zhang Ji's Bride stays in the room with cold. Dong Xuan tastes like a kitchen and people go there. Kitchen supervisor (kitchen); Kitchen warehouse (kitchen and granary); Kitchen tent (tent kitchen) (4) person in charge of cooking [person in charge of cooking] Such as: kitchen children (chefs); Chef (chef. Also known as: chef, chef, cook, cook); Chef (the woman who cooks) (5) [the official in charge of meals] is ill, and Chef Chang 'an delivers meals to the shrine-"Han Shu Wang's Family Biography" (6) Another example: Chef (the slaughtered chef, the small official in charge of cooking), Chef (the cook soldier), Chef (the servant in charge of cooking) (7) Dish [dish]
I am a cook, and I want to write a cover letter in classical Chinese. The job hunting place is a five-star Yu Zi XXX in Shanghai, and I am also from Jiaodong. Exquisite cooking, serving five stars and four products. At the beginning of this year, I left Yao to work in Jiaodong. I want to work in Shanghai and make a living in your company. I pray for your judgment.
Although I translated it for you, I suggest you never use classical Chinese. An HR has to read hundreds of resumes in a limited time every day. If you encounter this sour and fake vinegar, you have no patience at all, and you are likely to give up directly. Second, you applied for a chef, not a Chinese teacher. No matter how well the classical Chinese is written, it has nothing to do with the work, not to mention that you didn't write it. Your resume only needs to state your professional skills and work experience concisely. Only these can attract the attention of HR, and redundant things will only be self-defeating.
Ask for an ancient prose about cooking, which involves that cooking needs to be cooked slowly with a small fire to have a taste. It's best to watch Yuan Mei's "Menu with the Garden"
Or some of Su Shi's, and some of them are in leisure drinking places.
Letters from Zheng Banqiao and so on.
Menu and garden, an ancient Han cooking job. * * * A volume. As a gifted scholar and a leader in poetry, Yuan Mei wrote a lot in his life. As a gourmet, Suiyuan menu is the product of his 40-year cooking practice. In the form of classical prose, this paper describes the diet and cooking skills of the Han nationality in Jiangsu, Zhejiang and Gansu during the Qianlong period, describes in detail 326 kinds of northern and southern dishes popular in China from 14 to18th century, and introduces the famous wines and teas at that time. It is a very important Han diet masterpiece in Qing Dynasty.
Hope to adopt. Thank you.
5. Yi Yin, a famous chef in ancient China, prime minister of Shang Dynasty and a famous chef of Shang Tang generation. He was called a "cooking sage" and "drinking soup at once" was celebrated for thousands of years.
Yiya: Also known as Diya, a famous wizard and chef in the Spring and Autumn Period, was good at frying, boiling, roasting and roasting, and was also an expert in seasoning, which was deeply favored by Qi Huangong.
Taihe Gong: A famous chef of the State of Wu in the late Spring and Autumn Period, who is good at making aquatic dishes, especially grilled fish.
Shanzu: a famous female chef in Tang Dynasty. The famous foods in the book Youyang Miscellaneous Fish compiled by Duan are all from ancestors.
Zheng Fan: A nun and a famous female chef in the Five Dynasties, she is famous for creating a landscape platter called "Wangchuan Xiaoxiang", which combines dishes with plastic arts and makes dishes full of landscapes and poems.
Liu Niangzi: The female chef in the Southern Song Dynasty Palace, the first female chef in the history of the court, was called "Shang Niangzi".
Wusao in Song Dynasty: a famous folk female chef in Southern Song Dynasty. Emperor Zhao Gou visited the West Lake by dragon boat. He once tasted its fish soup and was full of praise, so he became famous and was regarded as the "great master" of fish.
Dong Xiaowan: A famous prostitute in Qinhuai in the late Ming and early Qing Dynasties, she was famous for cooking cakes, especially for peach sauce, melon sauce and pickles. At present, Yangzhou is famous for stuffing fragrant winter candy and rolling crisp winter candy, both of which were created by her.
Little Ren Mei: A famous female pastry chef in Qing Dynasty, famous for making buns, cakes, jiaozi and other snacks, was highly praised by Yuanmei, who praised her snacks as "small and lovely, as white as snow" in "Suiyuan Food List".
Wang Xiaoyu: A famous chef in Qianlong period of Qing Dynasty, with exquisite cooking skills and rich theoretical experience. Yuan Mei's "Garden Menu"
Many aspects have benefited from Wang Xiaoyu's point of view.