China News Service, Taizhou, October 9th (Fan Yubin and Zhuang Xiangjuan) Smart flowers and birds, superb beasts, galloping horses, vigorous green cows... In Luqiao District, Taizhou City, Zhejiang Province, 36-year-old food carver Yin Buhui made this He can sculpt food sculptures that meet the requirements of modern art proportions as he pleases. He keeps practicing, and he doesn’t know how many knives he has suffered...

　　If you ask what is the most difficult food carving art, Yin Buhui's answer is—proportion.

He said: "Only things that are in proportion are beautiful. This is the foundation of all art."

Yin Buhui's food sculpture creation Photo by Zhuang Xiangjuan

　　At the age of 17, Yin Buhui from Anhui followed his brother to work in Luqiao, Taizhou. At first, he was employed in a large local hotel. He refused to be arranged as a waiter. He chose the hotel conference service. It was also at the banquet. Come into contact with food eagles.

　　"It's a chicken, crystal clear, with plenty of water on the surface, and dripping water." Yin Buhui still clearly remembered the appearance of the food sculpture.

"That is a food sculpture made by a chef in the hotel using pumpkins, radishes, etc., which means'Splendid Future'."

Yin Buhui's food sculptures Photo by Zhuang Xiangjuan

　　At that time, Yin Buhui was attracted by the art of food carving and secretly made up his mind to learn this long and lively skill as a means of earning a living.

Through the hotel, he found Wang Zihai, the chef of food carving, and learned art from his teacher.

　　In his apprenticeship, Yin Buhui often sculpted for a whole night. He learned very quickly and learned all the skills of Wang Zihai in just two years.

Afterwards, Wang Zihai also encouraged him to worship famous teachers widely and seek to improve his skills.

　　Therefore, Yin Buhui left Luqiao and started his career.

He first went to a star hotel in Suzhou to apply for a carver.

In order not to be disturbed by other things, and to save the cost of apprenticeship and art, Yin Buhui voluntarily asked for only 50 yuan a month for living expenses, and the rest of the salary was reserved until the end of the year.

　　Two years later, Yin Buhui took all his savings and came to Beijing alone to learn the carving skills of sacred animals and dragons and phoenixes.

Two years later, he came to Dalian to specialize in food sculptures.

　　Through continuous learning, Yin Buhui has mastered various skills of the North and South School. The food sculptures of flowers, birds, fish and insects, sacred animals, dragons and phoenixes, and various characters are all readily available, and he has also learned and mastered food sculpture skills such as dough sculpture and sugar art.

In 2005, he learned a skill and returned to Taizhou again.

　　"According to the appearance of this pumpkin itself, it is most suitable to carve a flying goose." In the studio, Yin Buhui showed off his food carving skills—carving a flying goose in half an hour.

I saw him frequently using files, pulling knives and a master knife, gestures flying, starting from the head and gradually descending, the roughly appearance of a goose's body appeared.

　　"To reflect the radian of the goose's beak and the strength of the neck, the lines must be drawn carefully, and strive for excellence." Yin Buhui said, the upper part is carved into a goose body, and the lower part is carved into a sea wave. Layers of waves are tumbling, as if splashing water. .

　　"Food carving works can be fast or slow, depending on the needs of the customer. If it is fast, a birthday star can be carved at noon, and sometimes even a plated work can be produced in 10 minutes, and if it is slow, it will not finish in three days. "Yin Buhui said, but that doesn’t mean that the fast carve is rough, and the slow carve is fine. "Fast carve is fast and slow knife is slow, just like freehand drawing and fine brushwork, compared to painting. Next, in a short period of time, to carve works of superb shape and shape, it even tests the skill of a food carver."

　　Good food carving is inseparable from traditional cultural heritage and creative ability.

Yin Buhui said, “A food carving work must first meet the theme of the banquet or event. For example, carving an old birthday star can be used for birthday banquets, representing the blessings of the East China Sea and Shoubi Nanshan; carving mandarin ducks, playing lotus, and dragons and phoenixes can be used for wedding banquets. It’s a good time for a hundred years; carving a unicorn gift can be used for full moon wine and so on."

　　In addition to using food as raw materials, Yin Buhui is also good at using foam and other materials to make decorative sculptures for the hotel lobby.

　　Flowers, birds, fish and insects, architectural zodiac signs, beasts, dragons and phoenixes, character stories... Yin Buhui's food carving skills have become more and more mature, and various carving skills such as relief carving, finishing carving, hollow carving, ring carving, etc. are well understood, and he has also won " The title of "Famous Chinese Sculptor".

　　In order to inherit and promote the art of food carving, Yin Buhui founded a studio in Luqiao in 2009 and began to accept students to teach.

After that, he took his apprentices to participate in the competition, and often returned with a rewarding experience.

In 2018, Yin Buhui led his disciples to participate in the Hunan Provincial Cooking Competition and won all the food sculpture awards in one fell swoop.

　　With the further improvement of carving techniques, Yin Buhui is no longer satisfied with just carving some works with fixed forms, but has begun to make artistic creations.

He said, "The further you go, the more you feel that you are taking the right path."

　　Yin Buhui said that in order to be able to sculpt food sculptures that meet the requirements of modern art proportions as he pleases, he kept practicing, and he did not know how many knives he had suffered.

"It is not an exaggeration to describe it as'thousand knives and ten thousand cuts'."

　　"Food sculpture is like other art, never ending." Yin Buhui said. Looking at his own works, I feel that the present is better than the past, and the latest is better than the old.

"In the beginning, it was the pursuit of image, and then to the very similar, but now it is to get rid of the shackles of the inherent image and freely carry out artistic creation."

　　Nowadays, Yin Buhui, who is good at innovating, has also applied the sculptured shapes to painting paper and painted unusual animal images.

He applied the coloring skills of painting to the sculpture, and created the original "airbrush painting method". A foam sculpture is colored layer by layer with an airbrush, just like painting, and finally presents a contrast of light and dark, with varying shades. Color effect.

"I use the eyes of painting and sculpture art to examine each work in order to achieve an ideal state." Yin Buhui said.

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