1. Praise the chef's ancient prose, and the meaning of the ancient prose

is it that I am skilled in understanding cows?

Original text:

I am skilled in understanding cows

Pre-Qin Dynasty: Zhuang Zhou

My life is limited, but so is my knowledge. With the limit, there is no limit, and it is almost already! It's almost enough for those who already know it! There is no near name for good, and no near punishment for evil. The governor thinks that classics can preserve our health, give birth to our whole life, support our relatives and last for years.

My skillful master is Wen Huijun's solution. His hands touch, his shoulders lean on, his feet stand on, his knees stand on, and he plays a knife with a natural tone. The dance combined with Sanglin is the meeting of Jing Shou.

Wen Huijun said, "Hey, good! Is the technical cover so far? "

I released my knife and said to him, "I'm good at what I like, and I know how to do it.". When the first minister solved the cow, he saw nothing but the cow. After three years, I haven't seen all the cows. At this time, I met with God instead of looking at him, and Zhi Zhi was an official and wanted to do things. According to heaven's principles, we should criticize and guide the big ones, because of course, the technology and experience are not bad, but the situation is great! Good old man is more knife-cutting; The clan's moon is more knives and folds. Today, I have solved thousands of cows with my sword for nineteen years, but if the blade is new. There is a gap between those who have a section, but the blade is not thick; With no thickness, there will be room for recovery, so it will be 19 years and the blade will be new. Although, as for the race, I think it is difficult, but it is a warning, and it is too late to act. The knife is very small, and the solution has been solved, such as the land. Stand with a knife, look around for it, be full of ambition, and hide it with a good knife. "

Wen Huijun said, "Good! I have heard the words of my master, and I have to keep healthy. "

Translation

My life is limited and my knowledge is infinite. It is really dangerous to pursue infinite knowledge with limited life! There is danger, but also persistent pursuit of knowledge, then there is nothing but danger. You don't need fame to do good deeds, and you don't need to be punished to do bad deeds. With the purpose of following the nihilistic way of nature, you can protect your life, preserve your nature, preserve the opportunity for new life, and enjoy all your years.

I am an expert in slaughtering cattle for Liang Huiwang. The place where the hands touch, the place where the shoulders lean, the place where the feet tread, and the place where the knees top, and there is no rhythm when entering the knife: it conforms to the rhythm of the dance music of Sanglin (in soup) and the rhythm of the music of Jingshou (in Yao).

Liang Huiwang said, "Hey, good! How can the technology (you know the cow) be so superb? "

I put down my knife and replied, "What I am pursuing is Tao (which is a function word with no specific meaning and can be solved into the laws of nature), which has surpassed the general technology. At first, when I slaughtered the cow, I saw a complete cow in my eyes; Three years later, I have never seen a complete cow (meaning: I only saw a dotted cow, that is, I only saw how to solve it). Now, I am in contact with the cow by spirit, instead of looking with my eyes. My senses have stopped and my spirit is moving. According to the natural physiological structure of cattle, cut into the gap between the bones and muscles of cattle, and feed along the gap between the joints. According to the original structure of cattle, the place where the tendons and meridians are connected and the place where the bones and muscles are combined have never been touched with a knife, let alone the big bones! A skilled chef changes a knife every year, and it is cut with a knife (just like we cut a rope with a knife); A skilled cook has to change a knife every month, which is broken by cutting the bone (because he doesn't know how to cut it, it is easy to break when he cuts the bone). Now, my knife has been used for 19 years, and I have slaughtered thousands of cows, but the blade is as sharp as if it had just been sharpened on a grindstone. There are gaps in the joints of the cow, and the blade is very thin; If you insert a thin blade into a bone joint with a gap, then there must be room for the operation of the blade! Therefore, in the past 19 years, the blade has just been ground from a grindstone. Even so, whenever I meet the place where the bones and muscles are intertwined, I see that it is difficult to cut, so I carefully raise my vigilance, focus my eyes on one point, slow down, move the knife very lightly, and with a sigh, the bones and meat of the cow are untied at once, just like mud scattered on the ground. I stood up with a knife in my hand and looked around for it. I was carefree and satisfied with it, then wiped it clean and collected it. "

Liang Huiwang said, "Good! After listening to my words, I understand the truth of keeping in good health. " 2. what is the "kitchen" in ancient Chinese

the meaning of ancient kitchen

(1) (pictophonetic sound: cong guang (y m 4 n), Shi Yu (shù) sound. The original meaning: kitchen) (2) With the original meaning [kitchen], the house is also-"Shuowen" and "Mencius" began to have the word kitchen, which was a famous chef at the beginning of the week and a famous chef at the weekend. -Shuo Wen Zhu Du is also a staple food in the kitchen-Cang Jie Pian is based on a gentleman who cooks far away-"Mencius Liang Hui Wang Shang" adorns the kitchen biography, and the vulgar words are mistaken for the kitchen-"Han Shu Xuan Di Ji" on the third day, taking my place to cook, washing my hands to make the bridal soup-Zhang Ji's "The New Bride" cooks are too cold to stay in the house- Xuandong tastes like a kitchen, and people go there, reaching from the front of the porch-Gui Youguang's Xiang Ji Xuan Zhi (3) is another example: under the kitchen (kitchen); Kitchen head (kitchen); Kitchen warehouse (kitchen and granary); Kitchen tent (tent kitchen) (4) the person in charge of cooking [head of cooking]. Such as: kitchen children (cooks); Chef (chef. Also known as: kitchen households, kitchen divisions, cooks, and kitchen children); The cook (the woman who cooks food) (5) The [official in charge of mess] is ill, and the Chang 'an chef gives food to the shrine-"Han Shu Wang Jiachuan" (6) Another example is: the chef (the chef slaughtered, A petty official in charge of cooking), a kitchen soldier (cooking soldier), a kitchen servant (serving as a servant in cooking) (7) Dishes [dishs] Mrs. Set up a kitchen-Ban Gu's biography of Emperor Wu of the Han Dynasty (8) Another example is: kitchen meals (cooking, meals), kitchen treasures (precious and delicious food), and kitchen carts (transporting food) Fine cooking skills, taste the service in the five-star four. At the beginning of this year, I left Yao and worked in Jiaodong. I want to work in Shanghai and work in your company to make a living. I pray for your discretion.

Although I translated it for you, I suggest that you never use classical Chinese. An HR has to read hundreds of resumes in a limited time every day. When you meet something like this, you have no patience at all, and you are likely to give up directly. Second, you are applying for a chef, not a Chinese teacher. No matter how well you write classical Chinese, it has nothing to do with your work, not to mention that you didn't write it. Your resume only needs to state your professional skills and work experience concisely. Only these can attract HR's attention, and superfluous things will only be self-defeating. 4. Ask for an ancient article about cooking, which involves that cooking needs to be cooked slowly with slow fire to taste the best.

You can read Yuan Mei's Suiyuan Food List

or some of Su Shi's, and there are also some books in the Drinking Department of Leisure.

Zheng Banqiao's letters and so on.

Suiyuan Food List, an ancient Han cooking work. * * * A volume. As a talented scholar and the leader of the poetry circle, Yuan Mei wrote a lot in his life. As a gourmet, Suiyuan Food List is the product of his 4-year food practice. In the form of essays in classical Chinese, it describes the diet and cooking techniques of the Han nationality in Jiangsu and Zhejiang provinces during the Qianlong period, and describes in detail 326 kinds of north and south dishes popular in China from 14th to 18th centuries, and also introduces the famous wines and teas at that time. It is a very important culinary masterpiece of the Han nationality in the Qing Dynasty.

Thank you. 5. Yi Yin, a well-known chef in ancient China, is a famous chef of the Shang Dynasty and a generation of chefs in Shang Tang. He is known as the "saint of cooking" and "Yi Yin soup" has been celebrated for thousands of years.

Yi Ya, also known as Diya, was a famous wizard and chef in the Spring and Autumn Period. He was good at frying, boiling, burning and roasting, and was also an expert in seasoning. He was favored in Qi Huangong.

Taihe Gong: He was a famous chef of the State of Wu in the late Spring and Autumn Period. He was proficient in cooking with aquatic products as raw materials, especially in roasting fish.

Shanzu: a famous female chef in the Tang Dynasty. The famous foods in the book Youyang Zayu compiled by Duan Chengshi are all from the hands of the ancestors.

Fanzheng: A famous nun and cook in the Five Dynasties, she was famous all over the world for creating a landscape platter called "Wangchuan Xiaoxiang", which integrated dishes with plastic arts, making dishes full of landscapes and poems.

Liu Niangzi: The female chef in the Gaozong Palace in the Southern Song Dynasty, the first female chef in the court in history, was called "Shang Shi Liu Niangzi".

song wusao: a famous folk female chef in the southern song dynasty. Zhao Gou, Emperor Gaozong, visited the West Lake by dragon boat. He once tasted its fish soup and praised it, so he became famous and was regarded as the "grandmaster" of the fish.

Dong Xiaowan: A famous prostitute in Qinhuai in the late Ming and early Qing Dynasties, she was famous for making vegetable cakes, especially peach paste, melon paste and pickled vegetables. At present, Yangzhou is famous for filling fragrant Dong Tang and rolling crisp Dong Tang, all of which are created by her.

Xiao Meiren: a famous female pastry chef in Qing Dynasty, who was famous for making steamed bread, cakes, jiaozi and other snacks. Yuan Mei highly praised her and praised her snacks as "small and lovely, as white as snow" in Suiyuan Food List.

Wang Xiaoyu: A famous chef in Qianlong period of Qing Dynasty, with superb cooking skills and rich theoretical experience. In Yuan Mei's

, there are many aspects that benefit from Wang Xiaoyu's opinions.