Personally, I think that being an old gentleman in Japan is called a cooking fairy, so there must be something special. This is for sure. When eating Chinese food, we will find a very interesting thing, the same materials, the same utensils and the same seasonings, but different chefs will make different flavors. This is the charm of our Chinese food, and this cooking fairy in Japan just caters to our country. In his hands, the same rice will probably taste different from others. < P > However, if the old man is really described as a cooking fairy, and then he talks about flaunting the craftsman spirit, I think it is indeed somewhat flattering. In ancient China, there is indeed a saying that he is not tired of eating refined food, but whatever he does, he must flaunt the so-called craftsman spirit. I think it is completely unnecessary to cook for 3 years.

I have to admit that I have never been to Japan, nor have I eaten the sushi of the God of Sushi, nor the rice of the cooking fairy, but rice can be said to be our most common food, and I believe many people can't 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 kind of rice.

Then a very interesting thing happened at this time, the cooking fairy. Personally, I don't think it's better than others in technique. That is to say, I can cook a good taste with bad rice, which is called a fairy, 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 the cooking fairy. How to wash rice and cook rice? How to cook a pot of rice with different cooking time and different time? Have you found that it seems that all so-called delicacies, especially Japanese delicacies, 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's true that these so-called exquisite, so-called craftsman spirit can make some changes in 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? Apart from those delicious foods, who can really recognize the real delicacy of this rice except those delicious foods? The situation of conformity still happens the most. I think all the titles of this old man are exaggerated.