From the state banquet master to the network celebrity "Lao Mi Gu": people who don't forget their ingenuity, gain fame and fortune.

Speaking of "food network red", who will you think of at the first time?

Maybe Grandma Pan used her "magic laughter". At the end of every video of Grandma Pan, there will be such a picture: Grandma and grandson smile at each other and then laugh.

People who have basically watched Grandma Pan's cooking videos can remember this "special" smile even if they can't remember Grandma Pan.

Compared with Grandma Pan's "magic laugh", it is unforgettable. Food network red "poor people's cuisine" has its own way of absorbing powder:

A pair of black mirrors, a fan, a flowing vegetable cutting action and rap-like cooking lines all brought a pleasant viewing experience to the audience, and the "eat on time" at the end of the video added a touch of warmth.

Compared with them, "old rice bones" are not so popular. On the surface, they are two ordinary Beijingers. How did they become "Internet celebrities" in the food industry?

I don't know if I don't check, I'm shocked if I don't check!

Uncle Zheng Xiusheng was the executive chef of Beijing Hotel before he retired. He worked in Beijing Hotel for 46 years and made numerous state banquets. Won the lifetime achievement award of China culinary master. At the age of 20, he made a lion's head for Premier Zhou Enlai and served as a chef for the Beijing Olympic Games.

Bo Er Sun Lixin, Executive Chef of Cheap Square Group, is the only chef of Anhui Cuisine in the Three Kingdoms in Beijing, Tianjin and Hebei, and/kloc-0 ranked first among Asian chefs in 1997. He was awarded "Top Ten Famous Chefs in China" by the Ministry of Commerce, and also the general consultant of Chongli menu project in Zhangjiakou Division of the Winter Olympics.

Two top state banquet masters are not enjoying their old age after retirement. Why did they think of making a short video?

"Cooking food is a pleasure. My uncle and I just want to convey the warmth of the world to thousands of families through short videos, "Sun Lixin said.

Perhaps this is the original intention of "Lao Fan Gu" and the reason why everyone likes them: let young people eat "state banquet dishes" at home and let young people gently soothe their stomachs after hard work.

As a result, the two old people began to spread the practices of traditional China cuisine and the stories behind them on the Internet. They took their apprentices to demonstrate their cooking skills to everyone, while chatting easily about food knowledge and culture.

"We share our experiences and experiences with Xiaofangu, making them feel that chefs can not only cook, but also bring joy to your family and life." Zheng Xiusheng said.

(1) Inheriting technology without reservation, the "state banquet master" has become a super "network celebrity".

"Laofan Valley" has a slogan: pass on skills without reservation. In a short video of a few minutes, they explained every detail of cooking clearly, making it easy for "little rice bones" to learn; Not only that, but the dishes in their hands also have stories.

For example, Mapo tofu should use minced beef, because beef is crisp and rotten after stir-frying, tofu is soft and hard, and the taste level comes out, but pork does not have this taste. Secondly, no matter how good the minced meat is, it is difficult to get rid of the taste of pork itself, which even the spicy food like Mapo can't escape.

Grandpa said: inheritance is not conservative, innovation is not forgetful. Now the catering industry is in chaos. What the "old rice bones" have to do is to pass on the good knowledge they know and become a brand with rules, responsibilities and conscience.

Grandpa once said, "Look at our cooking. The banquet menu is actually very simple. Many of them are home-cooked dishes around us. We hope to explain them in detail in every cooking video, so that netizens can learn and pass them on from generation to generation. "

As a netizen said: Inheritance means taste is culture, the story behind each dish, the fireworks that people continue, and the warmth of a family sitting together.

In order to better answer the questions of netizens, a series of articles "Old Rice Bone-Why Eat 10,000 Kinds of Food" came into being and answered many questions, including kitchen technology, common sense of life, video details and so on. It is precisely because of this initial intention that "old rice bone" has attracted more and more "millet bone" love.

Compared with techniques, what is more precious is this feeling and this inheritance.

In "China in Classics", the Taishi asked Lao Zi with his last breath: After I leave, you should hold a lamp for the continuation of civilization! I follow the teachings and have been seeking, realizing and preaching the Tao all my life. Whenever I slack off, the master's careful exhortation always rings in my ear: "You can collect the wisdom of the sages and Yu Dacheng and pass on the fundamental wisdom to future generations. You can do it!

For the success of the past, Lao Tzu did it; Teach people to cook, and "old rice bones" are practicing.

(2) "Grandpa" Zheng Xiusheng: Persistence+love, the little chef will eventually become a "master of state banquets"

197 1 Zheng Xiusheng 16 years old was assigned to Beijing Hotel after graduating from high school. "When I go to Beijing Hotel, I don't know what I will do. I wanted to learn a foreign language well and be a good waiter, but I didn't expect to be assigned to the kitchen to help cook. " Zheng Xiusheng recalled.

"At first, I went to the roughing room, cleaned up the chicken, duck and fish, took out my intestines and cleaned up the feces. I haven't eaten that meal since the first day of work, and I always feel that my hands are particularly smelly. I put up with it and got used to it later. Later, I went to the vegetarian food processing room, and I chose the most basic job every day. I persisted for half a year, and finally I was assigned to cut vegetables, cut onion, ginger and garlic ingredients, and then I could cut shredded pork, diced chicken and other main ingredients ... this is 13 years. "

This 13 years of work, my uncle thinks it is a fortune and has gained a particularly solid foundation.

"Later, I served hot dishes and really started cooking and making soup. I worked for nine years. At that time, I practiced very hard and didn't leave after work. I practice, practice and practice again. " In 2009, Zheng Xiusheng became the chef of Huaiyang cuisine, and finally became the executive chef of Beijing Hotel, until he retired on 20 16.

During his nearly 50-year career as a chef, Zheng Xiusheng has successively won the honorary titles of "The Highest Contribution Award" of Asian Chinese Chef Summit, National Model Worker, and China Chef Lifetime Achievement Award. Recently, he was hired as the general consultant for the Chongli menu project of the 2022 Beijing Winter Olympics.

Here, I would like to explain the "China Chef Lifetime Achievement Award", which is also the "Grammy for Chefs". To get it, four conditions must be met at the same time:

First of all, the chefs participating in the selection must be "China culinary masters";

Second, the age is over 60;

Third, it has a long-standing reputation in its own cuisine and has made outstanding contributions to China cooking;

Fourth, love the cooking industry and occupation, and devote your life to cooking.

From the age of 16, she was assigned to Beijing Hotel as a chef and to Beijing Hotel as an executive chef. "Grandpa" used his own life experience to write a history of ordinary people's counterattacks. Without the luck of "reaching the sky in one step", we must be down-to-earth and walk out of our own path step by step.

Grandpa is like this, so are you and me?

(C) "Bo Er" Sun Lixin: Inheritance+Innovation, the ingenuity of a generation of famous chefs

Bo Er can cook and likes playing cards out of common sense. The roast duck, which has been passed down for 600 years, was changed to marinate in vegetable juice in his hand. The original greasy roast duck blended with healthy vegetable elements and became the only roast duck with national patent in the market.

He also invented blueberry yam, which is common in restaurants today: mashed yam, supplemented by osmanthus, and dark blueberry adjusted the visual angle effect, and crispy blueberry yam came out. If you add some whipped cream, the taste will be more delicate and sweet.

Originally just to avoid wasting yam scraps, it has now become a popular snack dessert. "Whether you dare to innovate reflects a person's vision," Sun Lixin said.

Bo Er burns heavy oil, and every time it pours oil, the barrage will float across a string of "Bo Er Happy Oil"; He also loves to touch the food in the pot directly with his hands and feel the temperature, and the barrage will float over the "ruthless iron hand" ...

There are also abbreviations, such as YYDS and AWSL. Uncle uncle was puzzled and asked the young people around him. In The Truth, my older brother started to play freely, and Bo Er would say "bring my happy oil" in the video to interact with the small fans.

Bo Er also summed up the eight principles of chefs: raw materials are the foundation, knife work is the art, soup is the soul, seasoning is the key, emotion is the guarantee, health is the foundation, inheritance is the magic weapon, and innovation is the future.

These eight principles tell the essence of the chef profession, but they are actually the foundation of the popularity of "Laofan Valley": based on health, serving the public and promoting Chinese culture.

(D) "Don't forget your initiative, so as to achieve your ultimate goal" is an eternal truth.

Behind the fame of "Laofan Valley", it may be because the two managers have the blessing of being called "masters of state banquets", but it is more because of the reverence of the two masters for food, their love for the industry, and their original intention to treat people: inherit the ancient taste, develop products with a fool-free attitude, and bring healthy, delicious and inherited dishes to consumers.

With the continuous maturity of "Laofan Valley" IP, and in order to meet the various needs of "Xiaofan Valley", "Laofan Valley" gradually opened its peripheral products and embarked on the commercialization road from gourmet IP to new consumer brand upgrade.

June, 2020, 5438+ 10: The new consumer brand "Laofangu" was completed10 million yuan Pre-A financing, and the investor was a full-time A-share listed company. Financing is mainly used for research and development of new consumer goods and brand building.

65438+February 2020: Old Rice Bone was launched on Tmall. At present, the "Old Fan Gu" online shopping mall is in full bloom on Tmall, Bloom, Tik Tok and other shopping platforms.

2021may 15: on the first day of tmall gourmet eating festival, "Old Rice Bone" was broadcast live in Viya, and the core single product, Little Lion Head 10.3 million, was sold out directly, and all the production capacity within10 days was sold out.

At present, Laofangu has been taken as a take-away brand of franchise chain mode: Laofangu has landed in Hangzhou blindly, and will be expanded nationwide next.

And we also have reason to believe that as long as "Laofangu" adheres to the initial intention of "people-oriented", its brand incubation road will surely go further and further, wider and wider.

It is natural that people who don't forget their ingenuity should have both fame and fortune.

"Attract traffic with content and build a brand with traffic", the only way for media people to realize in the Internet age, have you got it?

(End)

I am Xugong of Weishui, the founder of Chaowendao writing community; Reading at ten o'clock/chatting for thousands and other multi-platform signing writing lecturers; There are Shu/Fan Deng/Yuan Zui /365 reading and other multi-platform signing authors.