烹饪名师的高明之处,并不在于善烹鲍参翅肚、熊掌燕窝,往往表现在信手拈来,把不起眼的原料做成令人瞠目的美味佳肴。记得辽宁名厨张印曾说过,他本人的拿手菜是(火靠)黄鱼,可客人吃后并不特别称道。而一个偶然的机会,他为客人临时加了一道醋溜白菜,却收到了意想不到的艺术效果,客人齐赞:“这才是名师的真正名菜。”看来,被烹饪界所推崇的化平庸为神奇,确是创制佳肴的妙方。 The cleverness of the cooking masters does not lie in the good cooking of the ginseng wings, bear’s nest, often in the hands of the humble raw materials made into impressive food. I remember Zhang Yin, a chef in Liaoning Province, once said that his own expert dishes are (relying on) the yellow croaker, but guests are not particularly praised after eating. And by chance, he temporarily added a vinegar cabbage for the guests, but received unexpected artistic effects, guests Qi Chan: “This is the real famous dishes.” It seems that the culinary community is respected The mediocre is magical, indeed the recipe for creating delicacies.