《烹调知识》编辑部: 值此《烹调知识》创刊20周年之际,我仅以一个从厨35年厨师的名义向贵刊表示热烈的祝贺和诚挚的敬意。 曾记得1983年,当时我33岁,是从厨15年的中年厨师,担任长沙市红云川菜馆的厨师长,因我手下有20多个厨师,在领导经营和烹调技术指导上我都有一定的压力。一次在邮政报刊书摊上偶然发现了新创刊的《烹调知识》杂志,我如 Cooking Knowledge: On the occasion of the 20th anniversary of the publication of “Cooking Knowledge”, I only expressed my warm congratulation and sincere respect on behalf of a cook who has been serving as a chef for 35 years. I remember in 1983, when I was 33, I was a middle-aged chef who had worked as a chef for 15 years and was the head chef of the Hongyun Sichuan Cuisine Museum in Changsha. Because I have more than 20 chefs, I have both the leadership and the technical guidance of cooking A certain amount of pressure Once in the newsstand bookstore on the occasion of the newly found “cooking knowledge” magazine, I like