"Chef in Love" (AChefinLove, France/Georgia, 1996, directed by Nana Djordjadze) This film is mediocre, but I am interested in the culture of the Caucasus. This film is rarely set in this region, especially since it tells the story of the early 20th century.

The story of that generation is mentioned here.

I once went to a Russian restaurant in New York, and when I went there I found out it was a Georgian restaurant.

Georgia belongs to the Caucasus and is close to the Black Sea. It is a cultural interface between Europe and Asia, so the food is relatively rich.

"The Chef in Love" tells the story of a Frenchman who loves food, fell in love with Georgia, and a princess there, and opened a high-end restaurant there. The revolution swept both the lover and the restaurant.

I love some of the scenes in this film that reflect the local culture, such as the scene where even a president can perform a folk dance casually.

There are many dining and cooking scenes in the film.

In one scene, a chef with a uniquely keen palate was challenged to taste a unique Georgian dish. Not only did he taste the various ingredients, he was also able to taste that the liver pate in the filling came from bear liver.

In another scene, the chef showed various dishes to the guests, pointing in particular to a pit stove, from which he was taking out a roasted suckling pig. It made people curious about how the roasted suckling pig was cooked there.

"The House of Gold" (Hong Kong, 1995, directed by Tsui Hark) "The God of Cookery" (Hong Kong, 1997, directed by Stephen Chow) The protagonist of "The House of Gold" is Leslie Cheung, the director is Tsui Hark, and the concept is Chinese Kung Fu plus cooking, that's all.

Name of the dish, can you not book this table?

Both "The House of Gold" and "The God of Cookery" have the flavor of typical Hong Kong B-movies. They are so intense that sometimes it feels too much, but at the same time, it feels like this is the only way to distinguish Hong Kong movies.

The food here is ridiculous and unreliable, sometimes it will make you taste great, sometimes it will make you nauseous, but there is no time to relax at all!

Coincidentally, when it comes to Hong Kong movies, cooking has to turn into a competition, like a martial arts competition.

Several masters appeared, possessing both internal and external skills. Of course, the names of the dishes were also astonishing.

The two films also have one thing in common, that is, they both want to make the two actresses look ugly. I don’t know why.

There is a Manchu-Han banquet in "The House of Gold and Jade", which mentions three dishes, bear paws, elephant trunks, and monkey brains, which makes me restless as I cannot accept this concept of eating. Of course, it is not true that the baggage is monkey brains, but I do.

Wish these dishes didn't exist at all.

It also mentioned some elements that have become "popular symbols" in Chinese food culture, such as making rice, carving tofu, beef fried rice noodles, etc.

Stir-fried beef river is a popular dish that must be found in Cantonese restaurants. "The Golden Palace" has dry-fried beef river. Stephen Chow's "God of Cookery" is a tribute and subversion at the same time, where the dry-fried beef river is fried into a paste.

The two ordinary dishes he invented, one is "Bakujang Seto Beef Balls" and the other is "Sadly Ecstasy Rice", both of which bear the mark of Zhou's nonsense.