In fact, I have also asked myself what will happen after 20 years of working as a food journalist.

This is a great question, especially in these anxious times where we are all somewhat blind to the future.

It just so happens that I have also interviewed some chefs who have been working as chefs for more than 20 years. Now let me tell you about one of them.

This is a true story.

There is a store called Xiangshui Yao on the bustling Wuyi Road in Changsha. The owner of the store is Wen Jihua.

He started learning to cook when he was 18 years old.

At that time, he started to learn cooking as a teenager. Like all chefs, he stir-fried in the pot with a big spoon and cooked one dish after another according to orders.

Coming from a small place, he had a job as a chef in the city of Changsha and had a skill in eating. He thought this was life.

22 years later, the city of Changsha has changed, and so has he.

It can be said that he has achieved a counterattack from a small chef to a domineering president, and now owns more than ten stores.

The frogs and fish that Xiangshui Yao mainly recommends have been made for more than 20 years, but they are still innovating.

This is even more true for some other dishes, such as the pork belly with pickled vegetables, which has become popular in recent years, and the Lao Changsha Braised Shrimp, which was developed for non-locals who are afraid of spicy food.

After 22 years as a chef, Wen Jihua certainly has many loyal regular customers. They eat his stinky tofu at Nanmenmen, eat his fish and frog love on Huangxing Road, and also come here to eat his delicious double pepper fish.

As for the Xiangshui folk song "Wuyi Road", just a delicious double pepper fish sold 500,000 copies, with a monthly income of 500,000.

In 22 years of cooking, Wen Jihua has learned how to tell the taste of a dish just by looking at it, and he puts his heart and soul into every dish. He believes that the interaction between people and dishes is emotional.

A chef’s mission is to bring food to life.

Twenty-two years have passed, and some of the people who studied cooking together were still chefs in larger restaurants; some also opened restaurants and became their own bosses; and some were forced by life to stock up on vegetables.

In this age of anxiety, in this society where classes are almost solidified, we are all too eager to change our destiny.

But through the 22-year persistence of Xiangshui Yao, a veteran chef, we will find that: in fact, your destiny has already been written, on the day you made your life choice many years ago, and every day you work hard for it.

I am a little deer looking for food, the WeChat public account is small deer looking for food (IDxiaolu3515), I want to nourish my body and soul.

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