A gourmet is a person who is good at appraising food, providing professional and unique insights into food in terms of color, aroma, taste, and shape, and good at recommending food to foodies. How can one become a gourmet? What I am sharing today is

How to become a professional gourmet, I hope it can help everyone.

The first way to become a professional gourmet is to be rich, super rich.

This is the most basic requirement for a gourmet. If you have money to eat delicacies from the mountains and seas, you can also have money to eat oden for six yuan. Only by eating more, eating hard, and eating ruthlessly can you be considered to have half a foot in the gourmet world. You must have money. If you don’t

Money, haha.

Second, know how to make friends.

As an elder, Brother Jiang shares a life experience with everyone: friends are more important than having many friends.

If you do this, one obvious benefit is that when you arrive in Shunde, the city of gourmet food, local snakes can take you to eat the most authentic local food.

Why do you have to ask a local snake to take you to eat? Because there are some delicacies that you can’t buy with money.

Without a local snake to guide you, if you go to the most luxurious and prosperous restaurant in the area, you will only be able to eat with emotion. However, local snake friends can let you fully experience the folk legends of masters.

A country road, a simple restaurant, a broken bowl can let a local snake tell all the ingredients, eating methods, and legends.

Third, be literate, very literate.

If you are uneducated and a local friend is telling you the history of the dish in front of you, how do you understand it? The sign of being uneducated is that you eat it in a hurry, wipe your mouth, fart, and fall asleep.

went.

The sign of being literate is to be like Brother Jiang.

Fourth, pursue beauty.

This is why all gourmets are as skinny as Brother Jiang. It’s because they won’t eat anything that tastes too unpalatable. They are very naughty and would rather be hungry than eat.

This also explains why foodies are so fat, because they have no pursuit of delicious food, they are not selective about food when they are hungry, and they are hungry when they are lustful.

Since gourmets all have such tricky mouths, is there an essential difference in the structure of their mouths from those of foodies?

Brother Jiang can responsibly say here that there is an essential difference: a gourmet's tongue has all its taste buds opened, which is equivalent to opening up the Ren and Du meridians in Kung Fu. He is extremely sensitive to food smell, taste, texture, temperature, etc.

You can feel the layering and richness of the food and enjoy it greatly.

But diaosi foodies only get two words: delicious.

Fifth, have a reverence for life.

This is the highest level of gourmet food. Technically speaking, you can eat anything on earth. If you have no respect for life, don’t you feel that your stomach is a small tomb? There is no soul, you only know how to eat, you only know

Satisfy your tongue.

The famous modern Chinese gourmet Chua Lam was born in Singapore and his ancestral home is Chaozhou, Guangdong.

Film producer, film producer, gourmet, columnist, TV host, businessman, honorary chairman of the World Chinese Healthy Eating Association.

Wei Ling's original name is Mai Yaotang, and he is originally from Shunde, Guangdong.

A senior Hong Kong food critic, he is currently a director of Chaozhou City Group, a columnist, and an international wine and food connoisseur.