If a play is performed well, we call it an old opera actor; if the food is cooked well, an old opera actor comes into being.

Laofangu consists of three uncles: the eldest uncle, 64-year-old Zheng Xiusheng; the second uncle, 62-year-old Sun Lixin; and the third uncle, 56-year-old Wu Jianli.

Picture source: see watermark; from left to right are the third uncle, uncle, and second uncle

Many people say that to learn to cook, just ask your mother for advice, but old rice cooks The reason why he became the "lumbar disc of Douyin's cooking industry" is particularly prominent because of his hands that have hosted state banquets.

My uncle was once the executive chef of Beijing Hotel, my second uncle was the executive chef of Bianyifang Group, and my third uncle was the first designated catering supplier selected in an individual capacity in the history of the Olympic Games.

In this way, this group, which has a combined age of nearly 200 years and a total cooking time of more than 100 years, officially announced its C-level debut, also known as the "Douyin National Banquet Group".

The Douyin state banquet group appears, please control your saliva secretion.

(Manually insert a "Food Song" here: I'm so hungry, so hungry, so hungry, I'm really hungry.)

Stir-fried, boiled, steamed, fried, stewed, stewed Braised, roasted, braised, marinated and mixed... the cooking techniques of traditional Chinese cuisine have been mastered in the hands of three masters.

"Stir-fried is the warming of emotions, and sweet and sour is the sweetness of emotions." Wang Han's words are the best portrayal of Lao Fangu's works.

However, one minute on stage can take ten years off stage, especially in cooking. The wonderful videos we saw on Douyin are the essence of the three chefs’ experience in the industry for thirty or forty years.

Picture source: See Watermark

What to shoot, how to explain it so that it can be better understood, how to integrate new elements...

Just these preparations may be enough It takes a whole day.

While chatting with Teacher San Shuwu, Xiaoin clearly felt the dedication and ingenuity of the previous generation.

Contacting Douyin is novel and unfamiliar to them, but in order to let more people understand, like and fall in love with traditional Chinese food culture, they embarked on this sharing journey without hesitation the way.

Once you start, do your best.

There are three videos in a row about how to make boiled cabbage

One person is responsible for explaining the cooking, and the other two serve as shooting assistants, interspersed with humorous teasing The explanation caught everyone's attention instantly.

The explanations are the icing on the cake for their sharing, but the most important thing is the skills on the chopping board and the practical knowledge of cooking.

What Teacher Wu said impressed Xiaoin deeply: "We don't want to subvert the industry. We just hope to do something 'people-friendly' through our limited abilities."

The so-called personnel matters are nothing more than: finding one’s position and fulfilling one’s responsibilities.

When you try your best, the whole world will make way for you. The old fans who insist on updating their creations almost every day have allowed more and more people to see the charm of Chinese food.