(This book has received the Xinjiang Uyghur Autonomous Region's "Culture Enriching Xinjiang" key literary and artistic support award, been featured in the China Writers Association's "Celebrating the 20th National Congress" showcase of outstanding online works, and won second prize for realistic fiction on Qimao Chinese Web.)
As the tide of reform sweeps through Urumqi, the city faces a series of challenges: private restaurants are only just getting started, individual eateries are struggling to grow, and state-owned restaurants need reform. At this moment, Ma Hui, a master chef who was once a board member of the Northwest Culinary Association, transmigrates into this era. Watch him and his contemporaries overcome one challenge after another, relying on hard work and their foresight into Tianshan cuisine and the restaurant industry to lead their fellow restaurateurs onto the right path. As they drive economic development across Xinjiang, they will build a Tianshan cuisine industry renowned throughout China and even the world!
A post-00s generation, you write a food show, I really can't believe this rating
I can't understand it a little bit, maybe it's because of my IQ, but I still think the author writes well.
The story is based on the reform and opening up period in the 1980s. The information is authentic and convincing, the writing is quite sophisticated, and the characters are close to the life and workplace at that time. Readers can clearly follow the characters and understand the whole process of reform and opening up, and taste Xinjiang delicacies along the way, and the exquisite skills of top chefs.
Post a longer review together. The author has now written more than 100,000 words. It can be seen that the author has a relatively rich collection of historical materials at that time. How to reform the economic system in the early stage of reform, how to plan the operation of the market economy, and how the first generation of reformers worked hard to show off their youth and blood. The clues are arranged more and more clearly. Although it is a time-travel novel, the time-traveler Ma Hui does not have many special equipment. In addition to experiencing the reform wave in advance and obtaining major policy information, Ma Hui also has a very sensitive sense of smell, exquisite skills and catering management experience accumulated over many years. He traveled back in time to the early 1980s, and was just a conscientious entrepreneur, a strategic collaborator, and a quiet leader, instead of relying on golden fingers to get rich overnight. Following his pace and perspective, readers can feel more immersively that in an era when people were generally eager to change poverty and get rid of their burdens, people in different positions were trying to adapt to the new changes, and they had to keep up with the wave of reform even if they stumbled. This reminds us of what the famous scholar and Beijing Film Academy Professor Cui Weiping said impromptuly in 2010: "The place where you stand is your China. How you are, China will be like. What you are, China will be. If you have light, China will be It's not dark—who 'you' are, is each of us citizens, the citizens who are close to each other." In this novel, we see how enthusiastically the seemingly ordinary Chinese people and ordinary caterers are shown by the author. At the same time, we also followed Ma Hui step by step to appreciate the wide variety of products and the unique food culture in Xinjiang. It is said that the masters are among the people, and now we have seen another uncle from Luobu Village who is good at grilling fish. He is hospitable, generous and frank, and has no secrets. So far we have seen Ma Hui, Ai Li, Chen Yulu, Wang Shoude, A Budan, Han Xiangling and other people with superb cooking skills, and we are deeply impressed.
The subject matter is very good, but unfortunately many things are not accurately timed. I should know more about it.
Good book. The story is eloquent and the writing style is mature and natural. Look below the Tianshan Mountains, with smoke rising from the cooking pots, and enjoy the delicious Xinjiang delicacies.
As one of the first batch of works in the Xinjiang Uygur Autonomous Region's "Cultural Development" project, this book was officially completed yesterday. 410,000 Words, three to four months, neither too fast nor too slow. The plot was based on a lot of information (11 general annals of Xinjiang, hundreds of papers, oral accounts of catering industry practitioners and memories of people of that generation, and the story was integrated into the story), so it is as consistent as possible with that era... The ending is a little rushed, but it doesn't lose its quality. I hope readers who have read this article can promote our beautiful Xinjiang, especially its delicious food~ You are also welcome to visit Xinjiang~
This book uses detailed information and delicate writing style to slowly unfold a large picture of Xinjiang cuisine from the foot of Tianshan Mountain to readers. Through words: the taste experience is hearty and hearty; the persistent pursuit of food creators is even more admirable. Highly recommend the article.
Keep collecting the code and watch again after the fattening is completed.
Relevant policies and events that reflect historical changes and are very positive in compliance with the current situation of reform and opening up