Actually, cooking is simple, simple. But it is very difficult to say that it is difficult. Otherwise, why do the chefs in those restaurants need to study hard and practice hard, and just stir-fry at home twice? This kind of cooking master not only has years of cooking experience, but also has skills and cooking skills that we can't achieve in a short time. Some classic dishes are said to have their own recipes. How to make them is explained in every process. But many chefs don't follow the recipe exactly 1:1 when making dishes. They will innovate according to some existing ingredients, because they just follow the recipes to make dishes, so there are not so many cuisines as we do now. The reason why master chef cooks differently from us normal people, I think, is mostly reflected in these aspects. First, we don't know the cooking conditions of some dishes and the characteristics of ingredients, so we can't bring the advantages of each ingredient to the extreme in a targeted way when making. Secondly, we haven't learned more professional techniques, so when we make some dishes, it is impossible to use so many pots and pans, and there is no way to make them very exquisite. Third, although we usually cook for more than ten years or even decades, every time we cook, we make it a family meal, so the dishes we cook will be relatively simple. And every time master chef cooks, it is a kind of service cooking, or a kind of enjoyment. They have more time to hone their cooking skills and make every dish the best. Fourth, chefs meet different diners, so they will put forward various opinions to help chefs go at these moments? Carve? My own cooking. And we cook for our family every day. In fact, as long as it meets the tastes of our family, most of them will not be innovative, and the natural craftsmanship will be relatively fixed. That's the difference between master chef and our cooking.