Lanxi, Zhejiang is known as the first morning tea in Jiangnan. According to the records of Lanxi City, there were as many as 300 kinds of Lanxi snacks in its heyday. The rise of morning tea culture is due to the advantages of water transportation: boat runners, shop assistants and businessmen all have a cup of morning tea and a snack before they are busy.

Today, although there are no endless cargo ships on the river, and there are no docks with shops along the river at that time, the morning tea street in Lanxi is still very lively and full of fireworks. ......

This focus on food is not only reflected in many snacks in its streets, but also permeates the blood of many local people.

Miao Jun took this closest connection with food from birth and followed her all the way until she met the French food culture at the other end of Eurasia.

When I was a child, Miao Jun's dreams were all about food. When she grows up, she wants to be the director of the plum factory, so that she can have endless plums.

Recalling the scene when she was a child, she doesn't remember that in that era when material resources were still scarce, she had to worry about eating.

Miao Jun: "Our family never worries about food. My grandmother or mother will turn the simplest ingredients into all kinds of food. There is a kind of food at home (eat more and know more). If you look too much and eat too much, you will feel it. "

Since both parents are dual employees of state-owned enterprises, many childhood days are spent with grandma. Miao Jun's grandparents are two capable families. They are both good cooks. I used to run a bakery that mainly focused on local specialties.

After Miao Jun was born, pieces of sweet and delicious mung bean cakes and egg cakes turned into bowls of steaming wonton and noodles. Grandma's noodle restaurant carried her deep childhood memories.

Miao Jun: "When I was four years old, I helped make wonton next to my grandmother, and I made it with one hand! Take wonton skin in your left hand and bamboo stick in your right. Leave a little minced meat in the bamboo stick, roll it with your left hand, pinch it, throw it away, and it's in the pot. ...

During the day, the chopping board in the shop is used to make pasta, and at night it becomes our bed. This experience left a very deep impression on me. "

When she grew up, Miao Jun and her sister took part in the chores of taking care of the housework very early. Being often alone at home, I was able to make a fire and cook by myself at the age of seven.

Miao Jun: "At first we cooked with kerosene stoves, and later we burned firewood.

This is actually the study of life skills, not knowledge, but it is very useful.

When my sister and I encounter difficulties or things, we will find our own way instead of relying too much on others. Because of this, I personally feel more independent. "

This independence and ability to deal with problems accumulated by the little things in life has become a good umbrella for her to go abroad for more than 20 years.

In addition, food for Miao Jun is with memories and inheritance.

She can still proudly recall that her lunch box is always the most eye-catching when steaming rice in the school cafeteria.

Miao Jun: "My lunch box is full of whole grains and rice, and there will be all kinds of things: lotus seeds, black rice and some walnuts. Because my mother wants us to have a healthy body and feels that our diet must keep up, so we eat whole grains. "

Miao Jun and his sister were very good at practical jokes when they were very young. In their kitchen kingdom, they are making various attempts, including some difficult cooking, such as washing watermelon seeds with quicklime, pickling watermelon seeds, making moss, sugar-coated red fruits and so on.

Sometimes I help my mother, sometimes I do it myself, sometimes my mother gives me directions, and sometimes I order food in the sky.

These actions with memories are surrounded by the smell of food, which also makes this memory have the taste of mother.

Many years later, when Miao Jun became a mother, she took the baton from her mother and took her daughter on an adventure in the kitchen. This is not only an intimate time between mother and daughter, but also a family inheritance of her love for food.

In this way, Miao Jun spent a happy childhood and carefree adolescence in the ever-changing composition. I thought she was nervous when she set sail and failed in the college entrance examination.

However, this failure has become one of the most important experiences in her later life, and she has a deeper understanding and understanding of emotions. At that time, she was exposed to meditation and qigong, that is, meditation and self-cultivation exercises.

From the beginning of foot pain, the body gradually adapted, and then gradually felt calm. She felt the inner strength from meditation.

In the second year of the college entrance examination, she successfully passed the French major. I left home for the first time and started a journey about French.

The road to language learning is long and painful. Miao Jun said that he was not the kind of person who had a gift for languages.

As a stupid bird, she lived a simple life in college for four years, basically a simple campus life, and worked hard. However, there is nothing in her toolkit, and the experience of doing housework when she was young has shaped some of her characteristics well.

Miao Jun: "The strength of persistence may come from doing housework with parents since childhood. I think the two are closely related. At that time, my parents' factory closed down and retired They chose a small shop to operate, and they were exposed to rice, oil, salt, sauce, vinegar and tea.

For example, our family sells rice, the simplest way to sell rice. At that time, the rice bought in the store was mixed with many pebbles and sand. In order to increase the sales of rice, our family has done a step, which is to filter out the impurities in pebbles with a rice sieve. A seemingly simple action is simple, but in fact it is quite complicated and eye-catching.

When I came back from the summer vacation, I helped my parents sift rice in the shop to improve the purity of rice, so our rice sold best in that area. "

With such persistence, she successfully completed her undergraduate and graduate studies, and at the same time undertook a lot of French teaching work. Later, by chance, Miao Jun joined the French Michelin Tire Company, a fortune 500 company in the world, as a technical translator and translator.

After saving enough money for the first year of going abroad, she finally had the opportunity to go abroad after dealing with French for so many years, which also opened her fate with France for the next fifteen years.

It's just that it's not the legendary romance in Paris that greeted her, but the rigorous experience of Paris, the top translation school in Paris.

Miao Jun: "In the first year, self-confidence was basically destroyed. Personally, I think it is a complete blow, both from the language level and the logical thinking level.

In China, although we have postgraduate training, it is only for writing short articles and master's thesis. In Paris, the study pressure and intensity are two years stronger than those in China.

In addition to eating, basically in front of the computer, libraries, classrooms, weekends are also the same rhythm. "

Miao Jun recalled that there were nearly ten classes a week, and each class had to hand in a seven-or eight-page report every week. There is little activity except writing in the dark.

Under such high-pressure schoolwork pressure, Miao Jun received the results of her first report, the first cliff-like blow: out of 20 points, she only got 4 points (very passing)!

Of course, she was not the only one who received such a result. Many students cried on the spot in the classroom.

Van Gogh's cruelty is known to the outside world: when Miao Jun graduated, there were only seven or eight students left.

From no critical thinking to French academic writing, from the bottom of four points to crawling slowly, I got ten points, and then twelve points and fourteen points.

The leap-forward change in half a year won the praise of Van Gogh's teaching director at that time. She said that she had never seen any student make such great progress in such a short time!

Just as delicious ingredients need to be carefully cooked with slow fire, Miao Jun is going through the same life stage. Although life is hard, she is still in the mood to cook, eat and live a good life.

In this blink of an eye, she not only graduated from high school, but also got the opportunity to study in the doctoral stage of translation studies.

During her PhD, she met another mentor in her life, André Salem. Under his guidance, her doctoral thesis achieved "excellent" results.

Behind this piece of paper is her five-year life. Compared with postgraduate cooking, the cooking of ingredients in doctoral stage is more difficult. Keep the fire small and wait for the moment when the essence is cooked with the greatest patience.

Miao Jun: "Undergraduate study is like a sponge. What you give him can be absorbed and saturated. Postgraduate stage is like climbing a mountain, but you can see the top of it. You just have to climb up, and you can climb up with tools. But for the doctoral stage, there is no mountain, you need to build a mountain. "

In fact, it is to dig a hole and jump, and then climb up.

In the endless bibliography, Miao Jun must put forward his own questions and guesses about the previous research fields. In the non-stop reading process, at different stages of deduction, she faced countless questions again and again: self-doubt, tutor doubt, relatives and friends doubt, and there were countless moments when she wanted to give up.

However, relying on the huge life energy behind the sentence "Eat a mouthful of rice and do things one by one", Miao Jun supported it.

In addition, the meditation he encountered after failing in the college entrance examination and the Tai Chi he contacted after coming to France became the most reliable reassurance for Miao Jun to recover his emotions and continue to set off.

Miao Jun: "In Tai Chi, if you want to beat the opponent or defeat him, once you have this idea, you have actually lost. So Tai Chi teaches us to use a normal heart. "

In the first few days of her PhD, she also thought about increasing her firepower to cook her thesis faster, so that she could get married, find a job, make money and have her own career.

However, after experiencing twists and turns, Miao Jun gradually realized the true meaning behind the truth through delicious food and Tai Chi. Her heart gradually calmed down, and then she had the strength of "stability" and "security". When she calmed down to sort out and express her views, she was at the peak of her firepower.

It took her five years to cook her rich and nutritious paper meal with slow fire, and she also won the highest honorary title that few people can get when defending.

At the same time, she has been thoroughly remoulded, and generally has her own life essence.

Miao Jun: "After my postdoctoral studies, I gained a sense of confidence. How did I get this confidence? " ?

Reading more, you gain a wider sky and know where your knowledge blind spots are, but it also gives you a kind of strength to know that you have the ability to learn.

You will always look at things with a critical eye, instead of clinging to a certain point and looking at the problem one-sidedly. I think reading a PhD gives me the ability to see things in an all-round way, which is to exercise my logical thinking ability. "

Miao Jun lived a completely different life during the gap period after her doctor's graduation. If she experienced the rigor and cruelty of French higher education during her doctoral studies, it was at Potel &; Chabot's internship experience in the dessert department gave her the ultimate experience of French cuisine, especially dessert, which is one of the essences of French culture.

With excellent self-recommendation letters and friends' recommendations, she wrote the story of her grandmother's experience of opening a pastry shop as a child and her childhood and adolescence surrounded by delicious food.

Coincidentally, Mr. Marc Rivière, a former world dessert champion in charge of recruiting people, had a similar experience with his grandmother. When the story meets the story, Miao Jun, who has no formal chef training, was accepted as an exception.

What she didn't expect was that behind a small piece of dessert was such a complicated and huge world.

Miao Jun: "Cake has many subdivisions. For example, there is a fruit department responsible for cutting fruit, a chocolate department for making chocolate, a big cake department, a small cake department and an ice cream department. A lot of subdivision.

I was assigned as an intern in the chocolate and pastry department. The division of labor among departments is very particular. For example, the way of cutting fruit in the fruit cutting department is very particular, and the matching cake should be considered.

Give the simplest example, such as strawberries? Whether to cut into pieces or slices, or to cut four or five petals at a time, is actually very particular. There is often a coordination work between pastry departments, and when it is finally completed, it is necessary to combine the contents completed by several departments. "

Behind every exquisite dessert is not only the coordination of multiple departments, but also research and development, taste, transportation, appearance, shelf life and so on. Compared with the comfortable environment when tasting dessert, behind the dessert making is the countless hours of efforts of the dessert chef.

Miao Jun must arrive at his work place before 6: 30 every morning. He will be busy until four o'clock in the afternoon except lunch time.

Ultra-high-intensity workload, strict French food hygiene standards, and extreme finishing and production technology have all made Miao Jun's understanding of ingredients and food reach a new height and opened the door to a new world.

Among them, what benefited her the most was to study with the former world dessert champion, and also let her discover The Secret Behind who became a real master.

Miao Jun: "At that time, my master asked me to work under him, and he showed us strength. Every movement he makes is done with his heart, and what we lack when doing the same movement is that heart. Because of this, the cake he made tastes different. "

Miao Jun: "For example, if we decorate with flowers, it's actually very simple. We can squeeze them by force.

However, under his hand, the strength used, the way and angle of decorating flowers, every detail and action are different, and the effect presented is naturally different.

Just like our calligraphy. The strength he used was completely different from that we used. Every movement, only repeated tens of thousands of times, will have a perfect effect. "

When an action is simply repeated tens of thousands of times, it will be the ultimate, and the spirit of pursuing the ultimate behind food is also the most memorable in life.

This is Miao Junmei's good outlook on life.

No matter where she goes, no matter what kind of life situation she encounters, she will follow the principle of simplicity, buy food, cook and eat well.

Because of this, even if life is bitter, the moment food enters is an opportunity to ignite life.

In fact, there are many similarities between life and food, and the process of life is also like the process of cooking. We need to pay great attention to the present life and grasp the timing and temperature.

Cherish everyone who appears in life, cherish every ingredient you encounter and treat it well.

Different life experiences and sequences have created different life possibilities, as well as food.

Everyone's food has its own attributes, and because of this, countless dishes that make you move, and life with a hundred flavors has also created thousands of infinite possibilities of life: fragrance overflowing! That's great. ! Steaming hot! ! !

Wenjing: What have you gained in France these years?

Miao Jun: Personally, I think it is very important for me to know what kind of person I am in France and live my life.

Wenjing: As an intern in the top French catering industry, and as a resident of China, what's so special about you?

Miao Jun: I think I shocked them, which also benefited from my familiarity with food when I was a child.

For example, a master told me that to make the center of the flowers on the cake, just cut out a little red round dough and circle it. He made it with a knife. At first, I cut a thin strip with a knife according to his way. Later, I found that the efficiency was too low, so I did it according to my own experience in making pasta in China.

You can rub two, three and then five at the same time. Then cut it with a bigger knife and knead the small particles into small balls. I don't rub them one by one, but ten or twenty, so I can do a lot in a short time.

Actually, there is a lot of pressure when making cakes. Every task has a time limit and must be completed within the specified time, otherwise you will affect the career of the next colleague.

I made more than 300 pieces in the past ten minutes, far above their level!

Another detail is that I used chopsticks. Before, they wrapped the cashews in maltose. They basically wear gloves and slowly pick up cashews one by one. In this process, gloves are stuck by maltose from time to time. Personally, I think this is too inefficient, so I brought a pair of sterilized chopsticks from home the next day, and I took them out with a pinch of chopsticks, which didn't stick to my hands. Therefore, it is quite interesting for everyone to sit up and take notice of me (a reference to Chinese and western dining tools).

Wenjing: What's the connection between food and life?

Miao Jun: At present, anxiety is very common. It is very important that you don't know how to live. This is actually back to the original point: how do you know yourself? How to live? How to spend every day?

Food, you need to choose dishes, creativity, shopping, production, and arrange the above steps, which is actually a very important point in daily life. In addition, eating and cooking with everyone in life can become a topic and become the basis of communication between people. Because of this, these parts can be said to be days outside work. But many people are blind and just want to get a sense of accomplishment in life through work.

And this often ignores the process of being with family. After this neglect, the remaining goal is to make money hard and make money the ultimate goal of life.

In France, people actually pay great attention to the communication of this kind of diet. They can eat for more than four hours at a meal and talk about delicious food endlessly.

Miao Jun and her gourmet life have many bright spots, and her later creation seems to be a gourmet journey.

This article is a work presented to you after two and a half hours of interviews, eight pages of manuscript paper, and more than ten hours of creation and post-production. Just like waiting patiently for the delicious food cooked by slow fire, you need to do it with your heart to make the work have a soul, just like every dish cooked with your heart. This is why eating a dish will make you cry, and reading a story will make you feel surging.

Under the recommendation of Miao Jun, this article was slowly created by the Japanese drama Tokyo Hotel. I am ashamed to say that I have been in France for more than three years, and I have not fully understood one of the essences of French culture: French cuisine. Through this drama, I learned a lot about the chef's hard work and the essence of French cuisine, and more importantly, my attitude towards food.

Since I started living, I have discovered how difficult it is to have a good meal three times a day. Sometimes when you are busy, you can't take care of your stomach or settle down to cook. It was not until I came into contact with some people who are good at eating that I found that they all have a faint wisdom of life.

This wisdom is like the essence extracted from a concentrated life. In your most depressed and helpless moment, a bowl of steaming noodles or fragrant fried rice can boost you.

Because behind this wisdom is awe of food, care for ordinary things, wrapped in sensibility, when you enter the moment, it will gain strength in generation.

Have a good meal! So, what do you want to eat today?

The series was initiated by French trilingual content creator Shi Wenjing, aiming to record 10 1 a different life.

What are the different possibilities of this once-only life?

Shi Wenjing, focusing on character story creation.

Help you tell the story well, enhance the value of the story and make more people want to link to you.

Senior media person, former CCTV English channel reporter, interviewing 500+ guests.

Shi Wenjing's Story Island Brand Manager

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