Personally, I think there must be something special about being called a cooking fairy as an old gentleman in Japan. That's for sure. When eating Chinese food, we will find a very interesting thing, the same materials, the same utensils, the same spices, but different chefs will make different flavors. This is the charm of our Chinese food, and this Japanese cooking fairy caters to the essence of China's cooking.

However, if the old man is really described as a cooking fairy, and then talk about flaunting the spirit of artisans, I think it is a bit flattering. In ancient China, there was a saying that you never tire of eating, but whatever you do, you should flaunt the so-called craftsman spirit. I don't think it is necessary at all. I have been cooking for 30 years, and I have been cooking for 50 years, and I am called the God of Sushi. I have to say that our neighbor Japan is.

I have to admit that I have never been to Japan, nor have I eaten sushi, the god of sushi, nor have I eaten rice cooked by a fairy, but rice can be said to be our most common food. I believe many people cannot live without this staple food every day. Of course, there are good and bad rice, which we must admit, and the cooking fairy also has its strict requirements when choosing the type of rice.

Then a very interesting thing happened at this time, the cooking fairy. Personally, I understand that technology should be worse than others. In other words, I can cook a good taste with bad rice, which is called immortal, because it changes an essential thing. If you use the best rice and then make good rice, should we admire your so-called craftsman spirit or praise this rice for its delicious taste?

Then there is cooking. How do immortals wash rice and cook? How to cook a pot of rice with different cooking time and time? Have you found that it seems that all so-called cuisines, especially Japanese cuisines, will make great efforts in this respect? Sushi should pay attention to the strength of glutinous rice, the temperature between hands and rice, how to put sashimi on it and how to cut off the best water chestnut with a knife.

It is true that these so-called exquisiteness and so-called craftsmanship can really change the taste of food, but what I want to say is that we are all the most ordinary people. Can we really eat these subtle changes? Except for those delicious foods, who can really realize that this rice is really delicious? Conformity still happens the most. I think the old man's title is a little exaggerated.