gourmet restaurant

Chapter 746 Du Wenquan's Cooking Concept
Jiang Yang visited the former residence for a long time, but Jiang Yang never took out the newspapers in those boxes.For these old newspapers that have been read countless times, it is better to read as little as possible.

Kenichi Hagiwara accompanied Jiang Yang the whole time, with the intention of explaining to Jiang Yang and preventing Jiang Yang from damaging the things in the house.

It's not that Kenichi Hagiwara doesn't believe in Jiang Yang, it's just that this house is too important to them, it's not just a matter of believing or not.

After visiting the house, Jiang Yang and Hagiwara Kenichi sat on the stone table in the yard and chatted.

At first, Kenichi Hagiwara was talking about Du Wenquan's life in Japan, which Jiang Yang was very curious about.Kenichi Hagiwara spoke, and Jiang Yang listened.

Later, for some reason, the topic came to Mr. Du Wenquan's views on Chinese and Japanese cuisine.

Kenichi Hagiwara said: "Mr. Du Wenquan actually never taught us the dishes of Huaguo. It's not that Mr. Du Wenquan is hiding his secrets. In fact, at the level of Mr. Du Wenquan, there is no such thing as hiding or not hiding."

Jiang Yang wondered: "Since Mr. Du Wenquan didn't teach you dishes, how did he leave the inheritance?"

Hagiwara Kenichi replied: "Mr. Du Wenquan once said that the difference in dishes has a lot to do with local culture and soil and water. One side nourishes the other. Chinese cuisine can appear in Japan, but Chinese cuisine can never replace Japan. Cuisine, because Japanese people have formed their own eating habits from thousands of years to the present, and it is not easy to change. The inheritance left by Mr. Du Wenquan is not a dish, but a culinary concept.”

Listening to Kenichi Hagiwara's answer, Jiang Yang had some new understanding of Mr. Du Wenquan, which was similar to what he thought before.

Food can never be said to be better than where, because it is always just a personal taste, and it cannot represent that the dishes are inferior.It’s like people who are not used to raw food and find the sashimi in Japanese cuisine hard to swallow, but is Japanese sashimi really bad?

A more extreme example is the Marsala in Asanguo. The smell of the toilet is unacceptable to most Chinese people.However, this taste is the favorite of the people of the Three Kingdoms.

The taste you dislike, happens to be what others like.

Of course, prohibited dishes are not included in this list.

Jiang Yang didn't ask Hagiwara Kenichi what Du Wenquan's culinary philosophy was.Because Jiang Yang has become a culinary master, even the best culinary concepts are useless to him.

Jiang Yang didn't ask, but Hagiwara Kenichi mentioned something: "Mr. Du Wenquan once said that cooking has no national boundaries. There are places to learn cooking from every place in the world, even those from primitive tribes. There are also things worth learning. Cooking skills should not be divided into regions. It cannot be said that Huaguo cannot learn Japanese cuisine, and it cannot be said that Japan cannot learn Chinese cuisine. The two should be complementary and common. Only in this way, Culinary skills can be improved. Regions should be distinguished by dishes, not cooking skills. Those who cling to the culinary skills passed down by their predecessors will only have those achievements in their lifetime if they don’t share and learn from them.”

Jiang Yang listened and admired Mr. Du Wenquan more and more. Jiang Yang couldn't help thinking, if he and Mr. Du Wenquan were born in the same era, how good would it be?
"I wish I could be contemporary!" Jiang Yang sighed.

Kenichi Hagiwara said with a smile: "The words of Chef Jiangyang are also what we chefs often say. In fact, although Mr. Du Wenquan did not hand down any Huaguo cuisine, but Mr. Du Wenquan created many modern dishes with the cooking concept of Huaguo cuisine. He has a great influence on our Japanese culinary world. Therefore, when we chefs often think of Mr. Du Wenquan, we wish we could live in the same era as Mr. Du Wenquan.”

Apart from his culinary skills, what Jiang Yang admired most about Du Wenquan was that he was able to make these Japanese chefs admire him unabashedly.This is not something that can be achieved with good cooking skills. Mr. Du Wenquan's personality charm is undoubtedly very strong to be able to have such emotions after his death for so many years.

Kenichi Hagiwara's mood suddenly fell, and he said with some sentimentality: "When Mr. Du Wenquan wanted to go back to China, his apprentices tried their best to stop him. Japan even wanted to grant Mr. Du Wenquan the status of a Japanese citizen several times. But they were all rejected by Mr. Du Wenquan. He insisted that he is a Chinese and refused to accept being a Japanese. When Mr. Du Wenquan returned, his disciples once asked, since Mr. Du said that cooking has no national boundaries, and why Why do you have to go back? Mr. Du Wenquan’s answer is that cooking has no national boundaries, but only one person has it. I am a native of Huaguo first, and then a chef. In this way, Mr. Du Wenquan returned to Huaguo. What we regret most is , when Mr. Du Wenquan passed away, he was not able to see him for the last time."

Jiang Yang's heart was agitated when he heard it. He had been away from the motherland for decades, but he still missed the motherland.From the neat stack of old newspapers, one can see Mr. Du Wenquan's nostalgia for the motherland.

Times create characters, and perhaps only that era can create a character like Mr. Du Wenquan.

Jiang Yang felt that the trip was worthwhile, as some ideas and concepts of Mr. Du Wenquan gave him too much inspiration.

Kenichi Hagiwara didn't hide his secrets, and told Jiang Yang all the culinary concepts of Mr. Du Wenquan who stayed in Japan.

For this reason, Jiang Yang felt a little guilty, as if he had stolen something from others.

But what Jiang Yang didn't know was that Hagiwara Kenichi wished that people all over the world would learn Mr. Du Wenquan's culinary philosophy.Only in this way can Mr. Du Wenquan's culinary philosophy be passed on and carried forward.

This is different from some culinary masters in Huaguo. Most culinary masters in Huaguo can't wait to bring some things from the bottom of the box into the coffin.Not to mention taking it out and sharing it, even if it is passed on to apprentices, they are unwilling.

This gap in thinking may also be the reason why only one Du Wenquan appeared in Huaguo culinary arts circle after so many years.

Of course, this kind of chef is not only available in China, there are many in Japan as well.People like Kenichi Hagiwara were actually deeply influenced by Mr. Du Wenquan.

The two were chatting, when there was a sudden sound of a car outside, it seemed that someone had arrived again.

Sure enough, footsteps were heard at the door, and those who walked in were also a few old Japanese and some young people.

When Hagiwara Kenichi saw these people, his expression changed immediately.

He said in Japanese: "What are you doing here?"

The visitor replied: "I heard that the youngest culinary master has come to Huaguo, let's take a look."

Kenichi Hagiwara frowned and said, "It's not as simple as taking a look, is it?"

"Of course, our hands are itchy, and we also want to compete with this newly promoted Huaguo chef." The visitor said.

"This is the chef from Mr. Du Wenquan's hometown." Kenichi Hagiwara said.

The visitor smiled and said, "Of course we know, but have you forgotten our rules?"

(End of this chapter)