在我的故乡无锡乡下,有一种专门做大锅菜的老厨子,每逢喜丧年节就被请到人家院子里,开始哐啷啷地煎炒烹炸。我认识一位大叔,儿子虽是高速公路边开馆子的,他自己平时却颐养天年,非得到老熟人请时才出来。问他为何,大叔絮叨开了,大意是说:真要经营饭店,厨子得想法子紧凑、利落、干练、聪明,还得懂如何省料,如何讲求速度。这些都想到了,做饭反而不开心了。他之所以愿意去做大锅菜,是因为来吃饭的都是老熟人,大家吃个热闹, In my hometown of Wuxi, there is an old cook who specializes in big pot dishes. Every year when he is a happy New Year, he is invited to the yard of the family and begins to fry and cook. I know an uncle, although the son opened the highway side of the restaurant, he usually peacetime, not when you get an old acquaintance please come out. Asked him why, Uncle fluttered open, the effect is that: really want to operate a restaurant, the cook had ideas compact, neat, capable, smart, but also understand how to save material, how to stress the speed. These are all thought, but not happy to cook. The reason why he is willing to do big pot dishes, because to eat all the old acquaintances, we eat a lively,