You in the small world

Lead: Life gives us a huge and infinitely noble gift. This is youth: full of strength, full of expectation, full of ambition for knowledge and struggle, full of hope and youth.

Often friends complain that they don’t know where and when they have gone to mediocrity.

There are many people in this world who have become emperors by their own efforts. Zhu Yuanzhang is one, Nurhachi is one, Dadong is also one. He spent 30 years building his own dining empire.

He is the "best chef in the world" recognized by the Spanish Embassy. He is the chef who was met by the Moroccan King. He is the legend of the industry. He is the "city hero" who is the same as Jet Li and Chen Kaige. The blog clicked nearly 200,000; he went to the magazine, went online, and went to Beijing to eat Dadong roast duck, which means he has never been to Beijing.

Who can think that such a character was once an apprentice of a coal block?

I still remember watching a video yesterday, which was the peak conversation between Mr. Da Dong and Mr. Asano. Mr. Da Dong said to Mr. Asano: "At the age of 70, I can concentrate on doing what I like and putting myself into my body and mind. It’s a happy thing." And his 30 years of ups and downs, why not make people Think deeply.

Da Dong, an 18-year-old high school graduate, did not go to college, and was sent to the countryside to cut the queue. This is the so-called "going to the countryside."

After three years of retracing, the country was assigned to work. At that time, there were three choices: haircut, photography, and cooking. At that time, he did not know much about the meaning of the profession. The father said, "Be a cook, you won't die." He made a cook.

Da Dong Xue Chu, starting from the Yan coal block, later gradually upgraded to make the sauce, starting from the "spoon spoon."

What is the “spooning spoon”? It is the master who cooks the dishes and leaves a spoonful for the apprentices to share. The apprentices sneaked on the taste of the dishes while trying to figure out the skills of the chef.

In this way, the young Dadong saw the secrets of the kitchen. These secrets include not only the taste and technique, but also those people and things in the kitchen. At the same time, I understand: It is a good thing to have technology.

In 2002, Da Dong, who had already graduated from the school, made up his money and opened his first Dadong Roast Duck Restaurant. Later, the signature dish "Crisp is not greasy" roast duck fire, "Da Dong" is also a fire.

However, this is only the beginning.

Da Dong is an understanding person. His real success lies in his "eyes".

It seems that every capable person has a river and lake in his heart. Da Dong will not only cook, but will tell stories and write freehand.

Despite the profound and profound Chinese food culture, the skill of a single dish is comparable to that of any country. However, the far-reaching Western food is based on the presentation method, the precision of cooking time, and the measurement of seasoning. In this respect, Chinese food is far behind.

Da Dong knows the weakness of Chinese food and begins to go abroad with his team to visit the internationally renowned Michelin restaurant. Looking for original ingredients, combined with Chinese ancient ideas, after artistic treatment, giving food a new life, the innovative "Italian cuisine" made Da Dong go international.

In the past 30 years, the landscape has been handed down, and things have been searched for, only for the "falling seasons and the monarchs."

The greatest feature of Eastern philosophy is its inclusiveness. It is said that "there is a lot of rivers and rivers." From Confucius's dialogue with Laozi, there is a hero's sympathy. From 0 to 1, there may be 10,000 kinds of algorithms. These are the processes from quantitative to qualitative.

Today, Mr. Da Dong talks with Mr. Asano, a Japanese tempura craftsman, from the heat, beauty and integration, and talks about the traditional subversion and innovation. All of this is the commonality of qualitative change, and it is the ingenious collision between the Japanese craftsman spirit and the oriental ink and ink charm.

Russell said: "People are just a scribble, the most vulnerable thing in nature, but it is a scribble that roots will think."

Da Dong did not understand the artistic conception of "Chinese Italian cuisine" from the beginning. But he is an understanding person, his "eyes" let him establish a dining empire. And the harmony of all this has long been buried in the Chinese culture, flowing in your blood. When will you pick it up again and when will you get out of the small world?