What are the three great masters of Lao Fangu?

The origin of three old rice bones is:

1. Uncle Zheng Xiusheng was the executive chef of Beijing Hotel before his retirement. He worked in Beijing Hotel for 46 years and made numerous state banquets.

2. Bo Er Sun Lixin, Executive Chef of Cheap Square Group, is the only chef of Anhui Cuisine in the Three Kingdoms in Beijing, Tianjin and Hebei, and/kloc-0 ranked first among the famous Asian chefs in 1997.

3. Uncle Wu Jianli, nicknamed "Xunye", whose grandfather was a bacon craftsman in Chaigoubao, Hebei. Wu Jianli worked as a chef in Yanshan Hotel and China Resources Hotel, and was the first designated catering supplier in the history of the Olympic Games.

The process of shooting a short video

Mr. Hu, who arranged short videos for the "old rice bones", told reporters that although these "top masters" often teach you cooking on TV programs, it is natural to face the camera and the shooting process is less difficult.

But in fact, it was not smooth sailing for them to shoot short videos with Tik Tok. For example, I filmed a process of making pregnant mandarin fish at first. Each short video took 15 seconds and shot more than 40 episodes, just to show the whole process of making this famous dish without reservation.