The reason why Sui Po is no longer a fan is because he is Zheng Xiusheng’s apprentice in the old fan.

Sui Po is one of Zheng Xiusheng's many apprentices. He is very good at dealing with people and is also very humble. When Zheng Xiusheng talks about various professional knowledge, he will always take a notebook to memorize it. Before Zheng Xiusheng retired, he was the executive chef of Beijing Hotel. It can be said that he was a well-known figure in the chef world.

Introduction to Lao Fan Gu

Lao Fan Gu, a combination of senior masters in the Chinese cooking industry, is composed of "Uncle" Zheng Xiusheng and "Second Uncle" Sun Lixin. They use the new media Douyin platform to Inherit Chinese cuisine and embrace young audiences.

The original intention of Laofangu is to promote the spiritual connotation of loving food, cooking food, and enjoying food with the whole family. Encourage young people to return to their families, calm down in the fast-paced world, and explore the true meaning of a happy life with their family, friends, and lovers. "Laofangu" has a slogan: inherit the skills without reservation. They explain every detail of cooking clearly, making it easy for "little rice cooks" to learn; not only that, the dishes in their hands also have stories. Sun Lixin has learned Sichuan cuisine, Cantonese cuisine, Huaiyang cuisine, Shandong cuisine... It can be said that there is almost nothing that he doesn't know when asked by fans. Fans not only learn to cook, but also gain knowledge.

On the occasion of the 100th anniversary of the founding of the Party, the old fan received a special commission to cook a meal for Niu Mingzhou, a veteran of the Anti-Japanese War in Xinyu, Jiangxi Province, so as to recall the glorious years together. "Thousands of buildings, eight feet of sleep at night, vast hectares of fertile land, three meals a day. Don't say the taste is thin, there is still time to drink in the front village." Veteran Niu Mingzhou used this sentence to summarize the connotation of this meal: Memories Think hard and sweet, cherish the present moment.