From a certain point of view, it's too easy to be a critic. We have almost zero risk, and we are on top of it. We put the workers and their contributions in the pen and make arbitrary comments. We prefer negative comments, because both authors and readers are happy, but critics must face a piece of advice. In the vast world, a trivial little creature may not be as humble as the critics crusade, but on the contrary, it has extraordinary significance. Critics sometimes encounter thorny problems, that is, discovering and protecting new things. The world is not kind to new talents and new things, and new things need friends more. Last night, I personally experienced a new thing, and an unparalleled delicacy came from an unexpected hand. To be fair, that dinner and its cooks posed a subversive challenge to my concept of food, which made me start to re-examine myself. They completely shook my concept. I had a strong prejudice against some chefs before. I used to openly despise and attack chef Gustav's famous saying "Everyone can cook", but now I really understand his meaning. Not everyone can be a great artist, but a great artist can come from any corner. No matter how humble you are, your status is no less than that of the chefs in Chef's Restaurant. Our food critic thinks that they are undoubtedly the most outstanding chefs in France. I will go to the Chef's restaurant soon and order two more dishes to savor.