[Explanation] In Jinan, Shandong, there is a western chef who calls himself "Stubborn Chef". Before serving, he will draw the dishes first; after serving, he will add inspirations that appear during the meal.

Guo Shanheng, who is a professional in Western cuisine, is actually the developer of Wuyue Temple, a local Internet celebrity snack in Jinan. The reporter recently interviewed this "strange" chef.

  [Concurrent] Guo Shanheng, a Chinese western cooking master

  I came from (studying) fine arts, and I came to Jinan because of painting.

In 2005, I opened a western restaurant. When I opened a western restaurant, I found one thing, that is, our (western food) products have always been imitating the original predecessors, but we don't have our own. , this spirituality, or a feeling of some design.

  [Explanation] In order to find the inspiration and sense of design for Western food products, Guo Shanheng worked in the back kitchen of his own restaurant for 3 years. He gradually turned into a love for Western food from wanting to learn, and began to think about how to combine the food production process. Existing inspiration remains.

  [Concurrent] Guo Shanheng, a Chinese western cooking master

  There are many chefs with superb skills in the kitchen. They are very incisive in their dishes, or in the form of their dishes.

But this kind of incisiveness tends to die out after a while, because we don't have a better way to keep them alive.

Since a dish is a work of art, I also need an artistic form to preserve when it is displayed and preserved.

My feeling is that painting may be more suitable for the expression and preservation of this form of food, because it is an artistic creation.

  [Concurrent] Guo Shanheng, a Chinese western cooking master

  (I) just wanted to use some of the techniques of dots, lines, and surfaces in the original painting, the color matching, and combine the ingredients produced, including their colors, their matching, and their sauces to combine into a color and fragrance. Something more ornamental.

(For example) the soups we are talking about now, I can express them in ink.

For those with a strong sense of heaviness, such as steak in Western food, or stewed dishes, it has a strong sense of heaviness, so I can use some oil painting expressions to express it.

  [Explanation] Through various styles of painting, the chef's "art" is presented in the paintings, so that more people and more chefs can experience and appreciate the role of painting in enhancing the sense of design and color matching of dishes. This is also what Guo Shanheng does. The original intention of "cook painting".

At the same time, he also practiced and shared his cooking skills with more people.

  [Concurrent] Guo Shanheng, a Chinese western cooking master

  Who are we doing things for?

We do things with a single heart for everyone.

When I make something so outstanding that it can only be enjoyed by a few people, I am actually a loner, and it is better to be alone than to be happy.

(So) what am I doing?

I am making a fusion of Chinese food and Western food, making an economical street stall, a famous local food in Jinan----a research and development of the pork meat, its use of spices is better than this normal, our local old brand Some (handles) meat to be rich.

(Like this) transforming my technology into something that can be implemented, (only) can allow more people to taste, taste, and appreciate.

  Qi Jianyue reports from Jinan, Shandong

Responsible editor: [Lu Yan]