Even if there is a big hole in the wall of the traditional tea room, it is generally not repaired, but feels that this is a natural choice. So the floor-to-ceiling windows were invented by following that philosophy.

When ancient designers designed houses, the first consideration was whether the house would have a sense of order that did not interfere with each other's neighbors.

Disgusted with the universal design concept proposed by the Americans in the 90s, there have been tableware for children since ancient times. Men's restrooms are also equipped with baby seats, changing boards, and even sounds that drown out the sound of going to the toilet.

The building is divided into columns, and there is no functional division within the room, and the partitions can be removed at any time. This is the concept of the room, the space is fluid, from the interior to nature, from this room to other people's homes.

Therefore, island people rarely have the phenomenon of hooking shoulders and swaggering through the market, and there is a certain sense of alienation between people, and there is no lack of necessary closeness, which is quite modest.

In the 16th century, a national treasure painter, Hasegawa and other uncles, there is a famous painting of pine trees. If you look closely, you will find that the edges of each pine tree are blurred and extended, with no clear boundaries, and you don't know where you start or where you end.

The aesthetic expression is ambiguous and non-aggressive, and will try to avoid deliberately guiding and stimulating others, giving the viewer room for full imagination, which is similar to the blank space that the Song and Yuan Dynasty landscapes pay attention to.

During this period of close contact, Su Yuan deeply experienced the national character of the island people, and the aesthetic core was condensed in the incomparable respect for nature.

A country that has been hit by natural disasters must be full of reverence for nature, so it respects nature and strives to be a part of it.

Yanagi Saemon took a sip of tea, looked at the cherished Longquan celadon on the table, and said helplessly: "The porcelain kilns on both sides of the Oujiang River are lined up, the fireworks look at each other, and the porcelain ships on the river are weaving back and forth. In history, Longquan kiln used to be the largest porcelain industry center in the country during the Song and Yuan dynasties, and the top grades were all used by the palace and had a lofty status. ”

"Absorb all kinds of celadon production techniques, learn from others' strengths, and climb to the historical peak of celadon development in the Southern Song Dynasty. Four unique traditional firing techniques have been formed: green glaze preparation, multiple glazing, thick glaze firing, and opening control. ”

"It's a pity that thousands of years of war, many stunts have been lost for a long time, although in recent decades of continuous research, but the level still can't reach the peak realm. ”

"In fact, every year, I buy Longquan porcelain at a high price, even contemporary works, as gifts to my friends. Now Longquan celadon is a master, Xu Chaoxing is one of the prestigious ones. ”

"At the Spring Porcelain Miscellaneous Auction held at the Peace Hotel, the five-tube bottle was sold at a high price of 700,000 yuan, setting the highest single price for a modern ceramic artwork in history. ”

"At the age of 13, he learned art from the old celadon artist Li Huaide, and he has been working hard for 50 years. He is the most awarded national master in the celadon industry, and his works have been designated as national gifts many times. ”

After speaking, he took out two works, let Su Yuan look at them, and continued: "The Longquan Xu family is also the highest-level porcelain family, and it is a rare handicraft for three generations. ”

Su Yuan picked up a vase, the tire wall was as thin as paper, and the glaze was verdant like jade, which was indeed a masterpiece. It's a pity that compared with the Song Dynasty, it is obviously slightly inferior, whether it is shape or temperament, it is always a little worse taste.

Saemon shook his head, but said regretfully: "No way, Longquan kiln is different from the Ming and Qing dynasty porcelain that is popular in China now, there is no decoration, it all depends on the shape and connotation, so the requirements for craftsmanship are extremely high." ”

"Every process is harsh, ancient craftsmen, only a clay practice at least three years to get out of the master, not to mention drawing and repairing blanks, no talent for a lifetime, can only be regarded as a craftsman. ”

Picking up the flying celadon, the angle is constantly changing in the sun, and the verdant dripping reminds people of an idiom:

Delicious and delicious!

The nine autumn wind and dew are more and more kiln open, and the thousand peaks are green.

Su Yuan's heart was shocked, an unprecedented feeling hit his heart, the first time he got close to a national treasure, that feeling was incomparable, a hundred times stronger than photos and videos!

In particular, the touch of holding in the hand, such as ice and jade, in the most popular advertising slogan:

It's silky at the moment!

I didn't understand it before, why would local tyrants collect porcelain for tens of millions or even hundreds of millions?

Now I finally understand that when craftsmanship reaches its peak, beauty can transcend time, transcend ethnic language, ignore cultural differences, and hit people's hearts!

Suddenly, the whole person had a feeling of sublimation, and suddenly it opened up, as if it was suddenly opened.

Originally, he was just obsessed with swords, and he was even a little confused when he just got a new skill, could he really break the law of interlacing like a mountain?

Now I finally understand the true meaning of the craft, the stones of other mountains can attack jade, all roads lead to Rome, and in the end they are all different paths to the same end.

Challenging the limit, constantly breaking through oneself, devoting oneself wholeheartedly, and persevering for ten years is where the ingenuity lies.

Slowly showing a smile, the temperament of the whole person is like turning into a butterfly, washing away the lead, comprehending the true self, and calming down.

"Master...... You ......"

Saemon clearly felt the change in Su Yuan, if it was originally a sharp sword out of the sheath, with a sharp edge, now it seems to be back to the basics, pure and clean, with a pure heart.

Su Yuan smiled and waved his hand: "It's nothing, it's just to figure out some things, thank you for your care during this time, I will be ready to go back to Longquan in two days." ”

"So fast?" Saemon was a little surprised, so he could only nod and say, "Since the master has made this decision, then let Emi continue to follow you, and if there is anything to order!"

Su Yuan didn't refuse, he was used to having the little girl by his side, and he was very comfortable. What's more, the core of the plan to enter the island market is her, and she has to complete the system task, do you expect the black big Xu Kui?

As a farewell send-off, everyone went to Nodai in Kyoto, where the last of the three chef gods and the eel god shopped.

After getting off the bus, Saemon introduced: "I am a regular customer of this store, Kanemoto is a native of Kyoto, and my father Katsujiro is the fourth generation heir of Noda Iwa, and it is because of him that this century-old store can become famous." ”

"Kanejiro Kanemoto followed his father to wholesale stores to learn how to pick eels from the age of five or six, and has been working for nearly 80 years now!"

"80 years?"

Su Yuan looked at the small shop in front of him, and was in awe, what is the concept of eighty years? It is not easy for a person to live to eighty, let alone do only one thing in his life, grilled eels!

When I entered the door and looked at the old man who greeted him at the door, I didn't expect him to be the god of eels.

Beckoning everyone to sit down, the apprentices prepare the ingredients in the back kitchen, and Kanemoto supervises the place, which has been using natural eels since the opening of the store, insisting on providing customers with the best quality ingredients, and it is also the place of pride the most. ”

"Due to the declining catch of wild eels, at the very least, only two or three kilograms can be found. As a result, Nodai often closes down due to lack of supply, and even closes for 4 out of 12 months a year. ”

"From the beginning of contact with eels, I have to work more than ten hours a day, get up at 4 o'clock in the morning, change into work clothes after washing, and go downstairs to the kitchen to start the day. ”

"First of all, when handling live eels, if the blood flows all over the body when cutting the fish, it will affect the taste, which requires a lot of skill and speed. ”

"The most important thing is to turn the eel over the fire and fan it with the right time. After steaming, the eel is grilled over a charcoal fire, and the fat between the skin and meat is cooked until fully cooked, turning the eel 36 times. ”

"There are no rigid rules, just look with your eyes and smell with your nose until the color shines beautifully, and you smell the fat dripping on the charcoal fire. ”

"It's a battle on a brazier, where the fire is strong, where it's placed, all the subtleties that a professional chef has to strive for. ”

Saemon looked at Kanemoto's old back and sighed, "I'm in my 80s, and sometimes I come out of the kitchen to communicate with customers. Although he is no longer able to walk so neatly, he is still so humble in the face of his guests, constantly bowing to them until 90 degrees. ”

This is the true meaning of doing things in a high-profile manner and being a low-key person.