“无鸡不甜,无骨不白,无鸭不香,无鱼不鲜。”坐在我对面的直隶会馆总经理梁广杰,正传授他所理解的烹饪之道给年轻厨师。后厨出身的他,既精于烹饪,亦精于管理,而且英语水平还不错。在北京,这样的人还有许多。当厨师放下厨刀,演绎的是改革开放后第一代拥有选择权利的厨师如何进行资源积累、蜕变的故事,也是一个草根阶层追求财富、梦想的历程。 “No chicken is not sweet, no bone is not white, no duck is not fragrant, there is no fish.” "Liang Chi-chieh, general manager of the Chihli Hall sitting across from me, is teaching what he understands to the young chef. He was born after cooking, both good at cooking, but also good at management, and the English level is not bad. There are many such people in Beijing. When the chef puts down the kitchen knife, it deducts the story of how the chef who has the right to choose the first generation after the reform and opening up has accumulated and transformed resources. It is also a journey of grassroots pursuit of wealth and dreams.