In the quality of TV series in 2117, everyone was moved by Hugh's kindness to help the artist Qin Yi resist the wheelchair with his feet.

What impressed me deeply was Qin Yi, a 96-year-old man. Although she came to the stage in a wheelchair, she could never hide her indomitable spirit. Her flexible posture, gentle smile and rosy face left a deep impression on people. Although she is an old man, the enthusiasm of youth seems to stay on her, and the years are not moving her.

Later, I went to look up the relevant information of Qin Yi, only to know that it is her meticulous attitude towards life that keeps her young and energetic.

In 2114, at the age of 93, she personally wrote and starred in Qinghai Lakeside. In order to write a good script, she went to Qinghai for a field trip, personally experienced the local life, and poured her experiences and feelings into the pen.

It is not easy to imagine the scene of an elderly man in his 91s writing at his desk late at night. Qin Yi, who claims to be an "auditor at the Women's Literature University", writes and corrects scripts by hand.

She said, "I wrote 3,811 words one night, and I thought, Can this thing be done? I think I can definitely finish it. It's just the usual bedtime to finish sleeping today. I'll add 21 words tomorrow and 21 words the day after tomorrow. I just need courage, and persistence is victory. "

No matter in filming, creation, or personal image management, Teacher Qin Yi has a meticulous attitude. This pursuit of the ultimate character has made her live what many people want, even at the age of 96. A person's elegance now hides countless times of meticulous superposition.

If you have read The Heart, I believe you will also be moved by the meticulous attitude of the protagonist. The author of this book is Andre Chiang, a French chef of Xihua Hotel at the age of 21, but after his success, he resolutely took off all the aura and went to France to worship Michelin's three-star chef as his teacher.

When he first arrived in France, he couldn't listen to or speak French. Everyone around him was working in the kitchen, and he didn't have any friends to consult, and he didn't have the money or time to go to class. He could only keep looking up the dictionary, asking others and memorizing words. With this perseverance and persistence, he gradually understood what others said after half a year. After one year, he was able to communicate freely with others. Now, he can use it.

By the age of 21, Andre Chiang had become a famous chef, but when he arrived in France, he was willing to start learning by serving dishes, cleaning the kitchen and peeling potatoes. When he first arrived in France, he began to peel potatoes, which took two years. After he became famous, the reporter asked him, "Aren't you bored by peeling potatoes repeatedly for two years?"

but chef Andre Chiang said, "I don't think I haven't learned anything. After two years, as long as I hold a potato in my hand, I will know its moisture and condition. And I am proud that those people who fly to this restaurant from all over the world to eat every day, all the potatoes they eat are made by me. "

Later, he became one of the top 151 chefs in the world. His cooking was named as "the greatest cuisine in the Indian Ocean" by Time magazine, and the RESTAURANT ANDRE he founded was also listed as "one of the top ten restaurants worth flying in the world" by The New York Times. However, behind these glamorous things, he bought everything with meticulous attitude for so many years.

When a person can be meticulous in everything he does, the character of his life will become thicker and thicker, and the skills in his hands will be constantly detached and sublimated, and finally unparalleled wisdom and essence will be presented to the world.

My friend went to Japan for a sushi meal. I said that she was completely insane. When she came back, I asked her to describe to me how luxurious and unique this sushi restaurant was. She laughed at me for living too vulgar, and all the really delicious things were hidden in the city, just like real martial arts experts often lived in seclusion in the mountains.

The restaurant where my friends go to eat sushi is called "Jiji Wakayama Jiro". This restaurant is located on the ground floor of Tsumoto General Building in Ginza, Tokyo. It has no menu and no separate bathroom, but it has been rated as a three-star gourmet restaurant by Michelin Gourmet Guide. I began to look up relevant information, only to find that everyone's success has a meticulous attitude towards life behind it.

The owner of this shop is Jiro Ono, the sushi god who has been cooking sushi all his life in Tokyo. Even at the age of 91, he can still stick to his respect and love for food.

Jiro Ono once said, "You have to love your job, you have to fall in love with your job ... Even at my age, my job has not reached the perfect level ... I will continue to climb and try to climb to the top, but no one knows where the top is." This spirit of professionalism, strictness and pursuit of Excellence has made a generation of masters.

In order to make a good sushi, Jiro Ono searched everywhere for the best material supplier. Every fish was selected by himself, every shrimp needed to be carefully studied to become his ingredients, and every grain of rice needed to be selected by himself. He personally supervised everything from the temperature of vinegar rice to the time of pickling fish to the strength of massaging octopus.

His meticulous attitude towards food also extends to his apprentices. He will observe customers' dining situation when they are eating, so as to adjust the dining habits suitable for them. He will observe customers very carefully, adjust the size of sushi according to gender, and ensure that guests enjoy the ultimate delicious food. He will carefully remember the seating order of guests, remember the left-handed habits of guests, and adjust the preference of sushi placement. His position in Japan is quite lofty.

In order to protect the hands that create sushi, always wear gloves when not working, and never slack off when sleeping. There are countless sushi chefs in Taiwan Province who worship him. When they saw the master's movies, they said with emotion: "Arouse my sincere heart when I first entered the chef's work, and I also feel that Master Xiao Ye will dedicate his life to the pursuit of more delicious sushi, which is very worth seeing and watching again."

The 91-year-old man once said that repeating one thing to make it better is endless. "No one knows where the real peak is."

In the book "Keeping Craft", Japanese writer Mison Yano wrote: "That's how they know the characteristics of materials, hone their own skills and make good things. This is their life itself and their philosophy of life.

The massiness and brilliance of life can never be achieved overnight. If you have treated it rashly, what you have gained now is just an ordinary life, and everything you do can be done meticulously. With the mind of a yogi, every action in life can give birth to a new work.