一位美食家朋友告诉我说.用熊掌、燕窝做出美食,不一定就是厨艺中的最高境界;而能用别人瞧不上眼的最寻常的材料做出令人惊羡的美味佳肴者,才是最得中国烹饪妙谛的人。这多少带有些哲理的话让我想起了史荣超君和他的盆景《云起崖壁》(如图)。该作品属中、小型盆景,小悬崖式。它的主干上有两根主枝,一枝上扬,作昂首状;一枝下垂,呈前伸态。透过作者精心养护的油绿光亮的叶片,可看到内部枝条上下错落有致,左右伸展自如,粗细比例谐调,证明该作品不是那种靠密密叶片遮挡柔弱紊乱枝条而追求伪装美的盆景,给人一种经得起 A gourmet friend told me that making a gourmet dish with a paw, a bird’s nest, is not necessarily the highest level of cooking, and a surprisingly appetizing delicacies can be made with the most unusual material that others dislike , Is the most Chinese people have the essence of cooking. This, with some philosophical words, reminds me of Shirong Jun and his bonsai “cliff” (pictured). The work is medium and small bonsai, small cliff-style. It has two main branches on its main branch, one rising, for the bow-like; a drooping, was extensional state. Through the care of the bright green leaves, you can see the internal branches up and down the patchwork, stretching around freely, the proportion of the thickness of the harmony, that the work is not the kind of dense leaves by the dense branches obscure the pursuit of disguise and beauty of the bonsai, Amenable