[ 007 ]

science and art

I heard that a mysterious figure came to Tianmu in Hangzhou,

People who knew the news drooled.

This man is Cai Hao, the head of the country's leading exquisite Chinese food "Good Wine and Good Cai". He once hosted a family dinner for Beckham. Half of the entertainment circles such as Du Qifeng, Liu Jialing, Leung Chaowei, Eason Chan, Zheng Xiuwen, Zhang Aijia, and Tang Wei are all his fans. Recently, he is serving as the core judge for the upcoming celebrity chef reality show "The Glory of the Chef". There is smoke in the studio and smoke in the kitchen research and development room. Maybe he likes the misty rain of Hangzhou? Li Lin, the boss of Jiangnan Buyi, who invited him to come by "Three Visits to the Cottage", and the artist and gourmand Mei, who was the matchmaker, all smiled but said nothing.

"Culinary Scientist Personality"

Cooking according to latitude

Cai Hao's experience is very legendary and his tone is gentle and gentle, but Chaoshan dialect, Cantonese dialect, Mandarin and English are seamlessly connected. I break my fingers, but it is difficult to accurately describe him in an exhaustive way: international food and wine judge, taste designer, writer, international celebrity chef, well-known Chinese whisky taster, daughter slave, wife lover... Cai Hao is a prestigious figure in both the food and celebrity circles.

He is an overseas Chinese in the United States, and his ancestral home is Chaoshan, a highland of Chinese food. No matter where he goes, he will bring his own Phoenix Dancong tea, and then slowly drink, eat, and talk about things... He has a special geographical magnanimity, which is similar to the one in the Tao Te Ching,"Because he does not compete, no one in the world can compete with him." He worked as a civil servant and later resigned to study abroad. He lived in the United States for more than ten years. He also opened a factory, doing the import and export trade of chemical raw materials. As soon as he returned to China and changed careers, he opened a fine Chinese cuisine restaurant in Guangzhou, opening up a new situation in the internationalization of Chinese food. Over the years, I have come into contact with many chef entrepreneurs. There are very few who, like Cai Hao, still maintain a maverick style with a golden title.

Different from other catering operators in the past, he has a straightforward character and always uses "I have a low EQ" as a tactful foreshadowing. However, many people bring their own benches to listen to his slightly offensive "truth." The secretive style of cooking techniques in the traditional Chinese catering industry and the inheritance method based solely on experience rather than science gave Cai Hao the desire to "change". Cai Hao, who "I'm not here to dig gold", is bent on promoting a more scientific and open catering ecosystem. Ten years ago, the big shots who looked sideways at the show may have "Tell your dreams..." He was sarcastic, but now he is respectful when he sees him. In the mixed catering market, he is a unicorn who does not follow the rules.

McAllen Winery

In the early days, senior food reporters in Guangzhou were stunned by Cai Hao's kitchen. The younger brothers who had just started were entrusted with the task of opening snails. One of the most mysterious high-wage figures in Chaoshan restaurants is the snail driver. Generally, a master with many years of experience can open a screw. The cutting process takes a long time to learn. If you open a lot and taste good, you are an expert. This sounds very mysterious. At Cai Hao's place, he taught his younger brothers who had just entered the industry to be proficient in opening and cutting screws. "In the past, when catering, there were several tables of customers ordering spiral slices every day. It was impossible to rely on one or two masters, so they all went into action. This was standardization. This feeling is actually very simple. I told them that many people will look and touch when cutting snails, but in fact, the feeling of nails is very useful. When slicing snails, there is an action: use your nails to scrape. If you scrape them, you can't eat the meat that makes a noise. On the contrary, you can eat it if you say it, it's as simple as that." Sometimes, the old master would use this trivial skill to contain his apprentice for ten years.

Understanding ingredients, finding scientific mysteries, and solving problems is Cai Hao's greatest joy. Cai Hao, standing in front of him, had an elegant demeanor and looked like a young literary and artistic youth, but he preferred to go to the vegetable market than to go to the bookstore.

His mother is a daughter of a prestigious family. She knows how to eat and loves to cook. When a friend comes to Shantou to play, his first meal will be cooked by his mother, which is light and beautiful. Growing up in such a family, Cai Hao has had an extraordinary picky taste since he was a child. Years of experience living overseas have made him fascinated by procedures and standardization. "Programming is the best step they think can move things forward in all Western societies. Chinese people are very casual, it is difficult to explain the numbers clearly, and always regard sensibility as the truth. Scientific intervention is a true understanding of ingredients." He likes to treat ingredients with the research concepts of chemists and integrate knowledge of chemical engineering into cooking.

Cai Hao, who is obsessed with pursuing delicious food and strictly requires ingredients, is known as a taste designer. "Going to the market to learn about the ingredients has many details. Balsam pear is in season and in greenhouse. In order to understand bitter gourd, I tried bitter gourd every month for 1 year and 6 months. I had to be clear when it was the most bitter, when the fiber was the best, and when it was the best to cook pork belly. There is a traditional dish called scrambled eggs with cold melons. In fact, women can't eat it well and it's too cold. The most important thing in the middle is the addition of garlic and ginger. This is understanding the ingredients."

High-end ingredients can also be reborn in his hands, such as "caviar", the "high-grade salty and fresh seasoning" agreed by the Chinese. Cai Hao disagreed,"I have to improve the formula. The logistics of all caviar was not so developed before and must be salty because of the requirements for preservation. Now my requirement for caviar is that the fermentation time should be short. It used to take 3 months, but now I have 1 month. Caviar cannot be used as a seasoning. People's salt intake is now only 40% of what they were fifty years ago, and caviar needs to be reduced in salt. Chinese caviar is soft and has good oil. The foreign particles are beautiful and crystal clear when opened. You can achieve it by adding borax and soda. Low-salt Chinese caviar can be extremely fragrant. Only by intervening in this can we make Cai Hao's selection." Cai Hao went deep into the hinterland of Yunnan to search for sturgeon fish in ice water, which grew extremely slowly, but the rich and creamy caviar itself submitted an answer sheet.

People cook according to the script, but Cai Hao cooks by brainstorming. He said: "It's not just about operations, operations are craftsmen." He didn't say the last part of the sentence because of his modesty, but people who have accompanied him to buy groceries will know that he has the personality of a culinary scientist with the performance of an artist.

Mei and Cai Hao are close friends in the United States and professional companions to his vegetable market. I think only he has a full say. "Cai Hao has a talent for dishes. He immediately knows how to cook some unfamiliar dishes when he sees them. Later, when I separated from two places, I sometimes encountered difficult ingredients and took photos of him, and he could tell them immediately. When he buys groceries, he will have pictures in his mind. This is accumulation over the years, not just what he says in a book. I remember that when he first returned to China, he opened a shop in Panyu and insisted on visiting the food market 365 days a year. He takes great care to observe the changes in ingredients throughout the year."

"I didn't know the ingredients in advance, but when I went to the market, I knew it was good. There is no fixed pattern. I am inspired by the ingredients. Just like Beckham's family banquet, it was decided last minute. I served him dishes purely because the company has this program. Inspiration and understanding of ingredients are part of the chef's cultivation. Chefs are lazy nowadays, and my chefs have to go to the market. Every season is different. The production technique is something else, it is all temperature protein ammonia * combination. I cook according to latitude."

This sentence "latitudinal cooking method" exposes the in-depth ability of a researcher. Few people know that China contains four eating areas: south of 30° north latitude, 30° north latitude to 35° north latitude, and 35° north latitude to 40° north latitude and north of 40° north latitude. "The biggest problem in Chinese catering is cognitive boundaries. Latitude depends on the ingredients. What wine is used for the ingredients in January and what is used in February is a matter of understanding." At the same latitude, people, climate, hydrology, biology, and soil can be discussed on the same table. With this concept, there is no way to truly compare.

Recalling Beckham's family banquet, Cai Hao surprised the superstar family with a blue lobster from Sky Island in Scotland. "Beckham has eaten my baked crab. I used Chaozhou's garlic baked crab techniques on British garlic baked blue lobster. "Beckham asked me the other day, how did you know that I like garlic and garlic is super delicious? I said I didn't know, but I just saw garlic and blue lobster, suitable for this season. I didn't have a preset stance, and I didn't know what Beckham liked to eat. I just saw the ingredients. That day, the garlic was soft and poetic. Have you ever eaten dense garlic? Garlic is baked my way, baked slowly at low temperature, golden yellow and fragrant, like potatoes... We know that the chef explodes garlic as a big fire, but it is raw inside, so the molecular structure must be changed, the oil temperature will be lower, and the fire will penetrate the garlic and release the garlic essence. A big spoonful of garlic goes in like mashed potatoes. Change the structure and present different things. At this time, it's best to go with the whiskey from Irene, which can control the taste!" Anyway, after I finished speaking, it was like a Scottish sea breeze blowing, and even my saliva was dripping.

I once went to Hong Kong's Southern Goods Market with Cai Hao for a few minutes. When he strode and shook his head, it put a lot of pressure on the bosses and hurriedly took out good things with trembling hands. If Cai Hao used the old methods to deceive tourists, it would be tantamount to losing his reputation! Cai Hao's sunny and meticulous Virgo style in science and engineering sometimes gives his collaborators a lot of headaches, but he is consciously convinced by his ability to handle details rationally and can't wait for the feeling of love again deep down.

This production of Hangzhou's "Good Wine and Good Cai" has made his fans, including me, look forward to it. He visited the Hangzhou market and found that people have a special liking for yellow croakers. The wild yellow croakers raised on Zhonglu Island in Yuhuan, Zhejiang Province are more in line with Cai Hao's cooking concept. "Mudder water will produce good yellow croakers. I went personally, and the softness, tenderness and tendons should be just right. Yellow croakers are silvery bright when picked up, and will turn yellow in an hour. Because of their pigment sensitivity, they turn yellow through photosynthesis."

After many experiments, Cai Hao finally planned to soak this yellow croaker in chicken oil. "We conducted an experiment in Haocai, Guangzhou. We boiled six old chickens out of oil and juice as a base, and boiled them in chicken juice with the salty taste of winter vegetables. Chicken juice is composed of 80% chicken oil and 20% chicken soup. When it is very hot, it is poured into the yellow croaker. The skin is also crisp and very delicious!" Cai Hao also has a piece of wild yellow croaker cooked with Chaozhou soy milk. After marinating the yellow croaker with soy sauce, it is gently fried to make the starter. "Semi-dried fish in Jiangsu and Zhejiang provinces feel air-dried. Pursue texture and don't be too dry. If local people in a certain small field accept it, I want to become something delicious that everyone accepts."

He also has a magical lemongrass soup with yellow croaker, which, according to him, is also extremely simple: smoke and roast the lemongrass, then cut and stir-fry with oil. After boiling the fish soup, turn off the heat, cut the yellow croaker into pieces and put it in without rolling away. However, the taste has a magical magic that spans Southeast Asia and the eastern coast of China. "The dishes I will cook in the future will use more Jiangsu and Zhejiang ingredients. I must turn the good wine into delicious food, pay more attention to closer ingredients, and reinterpret Hangbang cuisine, such as Jiangsu puffer fish, and you will see There are many hairy crab series made in winter."

Soft carrot

Ordinary ingredients in his hands can often glow with a different charm. Cai Hao's "Soft Heart Series" is very famous. Previously, Hong Kong's soft heart carrots were even difficult to find. Zizania japonica was also eaten with a knife and fork, which was flavored with shrimp seeds. When the rice bamboo is boiled until glutinous, it is squashed, placed in the refrigerator to shape, and then baked again. It becomes scorched, subverting many gourmets 'understanding of delicious food.

This time he aimed at the bamboo shoots that Hangzhou people love most. "When we talk about bamboo shoots, we just say that making traditional pickled and fresh is still a waste. I used bamboo shoots to compete with turtle turtles, and one tael of old tangerine peel to steam them into authentic turtle turtles. The aroma and grease of the turtle are in the mouth, and the whiskey finally cleans everything up. This is also a seasonal dish, not every day. Hangzhou people like ducks, white strips, river delicacies... Using my understanding, it becomes a differentiated enjoyment of some catering thresholds. Fine dining can also be very down-to-earth, and the ingredients can be ordinary, understandable but high-level." Cai Hao said that the new restaurant will be 40% classic, 30% seasonal, and 30% creative. Good wine Cai has been changing all the time and there is no main promotion.

He was with 007

Influencing the world of whisky

It is difficult for normal people to imagine Mr. Cai Hao, who loves fashionable clothes, crowded in the earthy vegetable market and refused to move. Sister Na, the "Bang girl" behind him, is his dressing consultant, ensuring that he will always be elegant every time he appears.

"Chef's Glory" is broadcast on iQiyi every Wednesday at noon

Every time I see Cai Hao, I remind me of Sean Connery playing James Bond, who in a trance merge into one. He is the 007 who has the best balance between a slut and a gentleman. He has smooth eyebrows and a long and graceful body, but it does not hinder him from becoming a tough character who sells good wine every day. A few years ago, I had the honor to go to the kitchen of Hong Kong's good wine Hao Cai, and ate Chef's table, which the Central financial circle dreamed of. Only then did I realize that the three-year-old goose head and the goose nose collagen is straight and straight, as thick as iced sesame paste. It is delicious and fragrant. It is balanced with salty, light and five spices. It is combined with a global limited edition of 139 bottles of Glenburgie Granberger in 1964. It is rich and refreshing! This is a very cruel pit for a weak eater like me who has a low alcohol tolerance. The soil is as deep as the ocean and I can't climb out!

Hong Kong has good wine, good food and kitchen

Like James Bond, Cai Hao drinks with high frequency and rank. Ten years ago, he was either at the Scottish Winery or on his way to the Scottish Wine Region. Once he came to Hangzhou and took out the single-malt whisky "Green" that he had just customized for Lancheng's cat sister (Wang Peiqing). Sister Cat held a private banquet to celebrate it. I glanced at a small "Drunken Cat" wine label, which was very exquisite. This wine uses 30-year-old bunnahabhain whisky, one of Cai Hao's three favorite single barrels last year (30 years of McCarran, 30 years of Pomo, and 30 years of Bunahabhain). It can only fill 118 bottles. He took a sip first and added a few drops of water."Because you add some water in this process to release it and accelerate the liberation of these molecular structures, the aroma you smell will be different from the one you didn't add water or add ice." Everyone nodded, feeling as if they were listening to a whisky tasting class.

At the dining table, he rarely put down his glass and drank continuously. Scotch whisky was part of his life. In the movie, 007 is Scottish and drinks alcohol almost every 11 minutes. Drinking it at least 27 times in 25 movies. His special deployment method: "Shaken, not stirred. "(Shake, don't stir)" has led to the trend of drinking cocktails. However, Cai Hao drank very slowly, and tasted more than booze. "So when we drink whiskey, we usually say you drink it clean first, then add a little water, and then pour a glass with ice. You can compare the changes at different levels. If you are tasting wine while eating and have at least six to eight courses, you can complete your meal through a process of wine and water, room temperature water, ice water and ice water, or no water. You will feel that it can be served with many things. By changing its state, you can serve many dishes you like. For example, when I eat vegetarian food, when I eat meat, and when I eat seafood, it uses these changes to match it with you. This is a very good idea." Pure drinking, adding water, and adding ice has now become the standard "trilogy" for whisky drinkers at the table.

Drinking at the same table with Cai Hao sometimes feels like traveling with him. He was soon able to teach a beginner to drink whiskey. Encourage them to understand the corresponding flavor types through the production area."Spice, the overall style is sweet and warm. The water source of that river valley, its laminated rocks, and what comes from the malt are relatively easy to accept."

Granmore Winery

After that, he would encourage him to walk north again to the highland. Although the alcohol content was similar, it would feel a little more chilly. Then go to the island area, Aire and the lowlands. "I have such a map for many beginners. After some time, it will be easy to find the flavors you like. In the second stage, let the wine in your mouth and throat and guess the taste. Smell it first and then drink it is a good idea. When your nasal cavity comes into contact with wine, let the air send a message to you and feel if you like the taste before drinking it. Some ones like Airy smell like formalin and peat. They may not like them at first, but they may be what you are really looking for. All substances that you can smell fragrance have some molecular structure of grease in them. Through contact with the air, it will produce an explosion of fragrance and it will be emitted. For example, a very typical highland style is sweet with a little bit of hegemony, with a lot of arrogance, while the feeling of Spice or Lowland is stronger. Like lowland wine, its water is different from that in highlands, and the food it comes out is relatively thicker, so there are many factories that use the tertiary distillation process in the lowland, in order to make it purer and smoother. The third stage is the scientific deconstruction of malt and water. For example, in the Speese area, many rock formations are filtered and the water is highly pure, so the wine they brew has no impurities and has a crystal clear feeling. The taste of these wines is easily aromatic, which is the characteristic of their water source. When it comes to the island area, except for peat, the wine in the island area is mostly groundwater. After the groundwater is taken out, it has a taste of the sea."

His description will make people feel like life is tasting wine, and they can't help but want to take a look. "First go to the Whisky Experience Center in Edinburgh, which is the Low Area, and then you can drive north along the east coast to the Speese area where Aberdeen is located. There are many wineries here, including Granliway, Granfidi, and McCarran. Here, and further north across the Bay of Nairn is Granger's winery. Go north to the High Area and you can reach Highland Park on the island, and then south to the West Coast. There is Talisker. Further south you will reach the famous Isle of Airy, where there are only two wineries, Pomo and Lafergue, and then east you will return to Edinburgh." The senior tour guides of the Scottish Winery were not as familiar as he was because he didn't understand wine.

It is true that the prices of some whisky have risen sharply due to 007; it is also true that the market for whisky in China has risen sharply due to Cai Hao. The 1962 Macallan whisky appeared in the 2012 film "Skyfall", containing a 50-year-old glass of Macallan. Bond lamented: "What a waste of Scottish wine!"（What a waste of good Scotch.）Later, this bottle of wine was co-signed by the leading actors. Later, at a charity meeting in 2013, the whisky was successful at a price of £ 9,635 higher than usual, which shows the market effect brought by 007. That year, Cai Hao returned from the United States in 2004. Even nine years later, the huge whisky is still a blue ocean in the Chinese market, and Cai Hao is a surfer.

In business, he agrees with Zeng Guofan's view of "sharing benefits without being alone". The "sharing" way of doing things makes him look different. His vision has also led many veteran whisky enthusiasts to advance, and there are not a few who come to him to talk about whisky investment. Not long ago, there was a hidden wealthy businessman in Hangzhou who had just booked McCarran from him for 60 years. He only talked about this matter with a simple saying,"McCarran's 60-year-old wine transcends any language that describes taste, it is coordinates."

Scotland's "Cai Hao's Selected" Single Barrel Whiskey Cellars

His "Cai Hao's Choice" really only selects Scotland's elite whiskies."Cai Hao's Choice is a niche. Those that can be barked and those bottled in Scotland are all my good friends. Scarcity determines value. Because of scarcity, each barrel of wine takes up the amount of puree, and there is only a limited number of bottles. After filling, it must be transported back to China. After returning home, it will be exclusive. No one in the world anymore owns this resource. Scarcity and honor are reflected in a single barrel. For example, the 60-year-old McCarran of "Cai Hao Selected" is scarce all over the world, not just Cai Hao Selected." With the price of this bottle of nearly 500,000 yuan, it is not an easy person to order a barrel. Cai Hao understands that for guests, this is a trump card in social situations.

China now has the world's largest single barrel of whisky imports, and Cai Hao also contributed. "It's an honor to put it in, and I only recognize it when it reaches a high level. There are many big shots and enthusiasts in Hangzhou, and many senior executives from Ali, Alipay, and Taobao around Tianmu are all ordering buckets from me. They have social needs, and holding a single barrel of whiskey is a status symbol. I value the weight of the brand. I even put my name on it, so that the taste and continuity of each barrel of wine cannot be sloppy and must be delicious. Only in this way can we really match this tone and recommend it to distinguished guests." He even established Cai Hao Select Fund for this purpose, and many big shots are shareholders.

Cai Hao was the first person to promote customized Scotch whisky on Chinese tables. He even unintentionally influenced the Scottish market."Cai Ge", the boss of Jiangnan Fishing Brother, recently accepted the "Cai Hao's Choice" and has a lot of room for appreciation."He has also been in line for many years, 22-year-old Glenrothes, also known as Little McCarran. The sherry barrels used in the "The Soleo Collection" series are the top sherry barrels provided by the Eddington Group in Spain, which are the same as the sherry barrels used by McCarran. The price is one-tenth of that of McCarran. Shirley barrels are in line with the Chinese people's aesthetic of taste. Through the intervention of Shirley barrels, changes are produced. The flavor process carries the natural flavor of nuts. These wines are carefully selected. Scots think bourbon barrels are delicious, but Chinese people like sherry barrels because this trend has led Scots to increase the price of sherry barrels to sell them. The Chinese influence the world and influence whisky. I just laid the groundwork and intervened. Single barrel of whisky is relatively new in China. The people I know are very small, especially the ones I know Cai Hao. I find that more and more people with taste are starting to fill single barrel of whisky."

Cai Hao has no unique preference for blended whisky and single malt whisky, and there is no such concept in Scotland. Really good blending is also an art. For example, if the smoky flavor is stronger, add some other grains, it will produce another, more aromatic flavor, and gradually some layered things will emerge. Seventeen years after he returned to China, his cross-industry background has allowed him to find a new peak in restaurant and wine matching.

Cai Hao even suggested using whiskey to complement Chinese food. The scientific combination of oily delicacies and whisky will make the whole meal comfortable, clean up the residue in the mouth, and make it pleasing to the eye when you get home. This is what makes whiskey different. Chinese liquor was down-to-earth and quickly reached its goal and was slightly intoxicated. "Whisky has a threshold for tasting and diverse options. When you get a single barrel of whiskey, you have to taste it slowly."

His understanding of the table wine market is very rational: "It is generally believed that wine is the language of dialogue in the international upper class. At the top, wine opens up ideas and conversations, and whiskey is still a niche." Cai Hao consolidates table wine collocation through innovation, and more mainstream wines have never been absent from his premium menu and cellars. "When drinking Burgundy, try to use the traditional aroma and brine foie gras to match it; traditional Bordeaux wine is the taste of smoked roast. When eating eels, you need rich white eel. Wine must be old to taste good. If you respect me, wine over 20 years old can be opened in Haocai, a good wine, and there is no opening fee."

"This is also my respect for Hangzhou gourmets." Cai Hao added.

Crispy pork knuckles and plates of "good wine and good Cai"

are constantly iterating

Every time James Bond appears, he is a Terminator, which is related to his faster skills.

As a senior judge on the list of fine wine and food, Cai Hao has never stopped innovating himself. In Tianmu, Hangzhou, near Alibaba, Cai, a good wine, is also iterating in users 'Internet thinking. "From a big vessel to a small vessel. The international catering trend is actually big plates of small ingredients. We have turned into small plates of small ingredients. It used to be huge and extremely small, but now it is small and small. The cultivation of utensils is missing in catering. In our opinion, as long as we make proper use of utensils, it is good, at least to make progress in culture. I also feel helpless to describe our chefs as five or three rough words. As for the list, I will be arbitrary and say that foreigners like large plates and judge foreign food. Chinese people are used to small plates and judge Chinese food. These are all aesthetic standards. But it is useless to just talk about aesthetics, because this industry used to have low thresholds and a high need for knowledge."

Black Pearl Awards Dinner

Therefore, no matter how few people go to "Good Wine and Good Cai" to eat, they can find the satisfaction of knowledge. His crispy pork fingers are the core project of Cai Hao's practice of the concept of "Scientific Cooking", which has hit the depths of the souls of many big shots. Pig's hands version 2.0, with bones and meat, like soft around fingers, and the crispy skin turns into spring mud. From then on, I really couldn't eat "glass skin" roasted suckling pig anymore. The intervention of Scientific Cooking knowledge has turned "good wine and good Cai" into the world's Chinese catering, not just Chinese food.

Crispy pork knuckles

Crispy pork knuckles. When served, diners see that they are complete, but the bones are crisp, but the skin is crispy. That is a magical texture that ordinary Chinese food cannot achieve." The appearance is all there, the pressure cooker is involved, the refrigerator is involved, and the surface oven is involved. Once you understand ingredients, equipment and other things thoroughly, you can implement them scientifically. The pressure cooker crushes the bones and needs to be interventionist. Immediately enter the freezing process, shrink will not deform, and the bone crispy process will stop immediately. The third is to re-warm the oven at a high temperature, so the skin is crispy, three interventions. Cooling the pressure cooker is also a processing process. Now the compressor is fine, it just consumes electricity and is helpful to the ingredients. When you are in the pressure cooker, the molecular structure is violent, and when you are freezing quickly, you shrink the original flavor. Putting and receiving are two different understandings, and the ingredients are the same. You can understand what receiving and putting is. There is nothing that cannot be understood, it is not achieved."

Crispy ginseng

Allow me to burp at Versailles. I have already eaten version 5.0 of the good wine Cai's crispy rice ginseng. The crispy crust can already make a happy rustling sound, like a mini sand hammer playing on my gums, but this does not delay me at all. Being surrounded by thick "rice cake" glue and waxy in three dimensions. I couldn't help but ask Cai Hao why he ate many versions of crispy ginseng and pork fingers, and each version made a breakthrough. He said that ingredients are not eternal, especially wild ingredients. If there is a certain amount, you have to change the region, water area, and variety when used up. "The first generation of pig hands were from Spain, not so many. When used up, they were made from Portugal, Hungary, Belgium... These things have rules and are different from our country. They must be quarantined when they come in. Consider the problem in latitude, and the solution is much broader."

Cai Hao is particularly happy to embrace the changes of the times."The trend of eating for one person has emerged. In the past, there were more than ten people for a meal, but now too many are single. Eating for one person is a modern theme and has become the mainstream. I think it is the prerequisite to eat well for one person and two people. Good wine and good Cai come to Hangzhou to make changes. Even if you have eaten Hong Kong, Guangzhou or Beijing restaurants, coming here is a brand new experience." During the recording of "Flavor World" with Cai Hao, they also talked about this topic privately. Now it is finally happening in Hangzhou for the first time, which is so exciting.

"Progress is made with the progress of the times. There is no generation that cannot compare with the next generation. In the future, food will be written by the post-00s generation. No matter how powerful Lao Cai is, there will always be someone who will surpass me. However, I still refuse to accept it. I retain the youthful heart of creation, but now I still have color canvas." He said with a smile.

"There are always post-00s and post-10s in this world. Hangzhou is a brand new inclusive city. Only with economic motivation can there be an engine for progress. For me, Hangzhou is Shanghai's rear-mounted engine. The rear-mounted engine is more powerful than the front-mounted engine. All good cars are rear-mounted. In a place like this, I come here to pave the way for young people. This is the function of good wine and good Cai. Sometimes, knowing yourself clearly is more important than doing something awesome. I have seen that some Chinese catering celebrities get lost. In fact, everyone always has a role in establishing a foothold in the catering industry."

The phrase "It's not about cooking, it's about thinking" reminds me of Bond's "Well, it's all a matter of perspective. "Lonely heroes make crispy pig hands, constantly challenge themselves and constantly transform in scientific cognition. Those things that seem important on the road to success are just small things to eat and drink in the face of the" way of thinking ".

The goddess asked

What wine do you like?

"Pursuing dreams is not as good as creating dreams."

--007

Food Bless You!

Consultant for China International Food Expo

Producer of "God's Table"